Endesa to be in charge of the end-to-end energy management of the main heating and cooling facilities at the Madrid Central Meat Market

  • Various energy efficiency measures and replacing gas technology with electrical technology in cold facilities will help the 24 companies at Madrid’s Central Meat Market save EUR 600,000 a year on their energy bills.
  • Endesa will be in charge of all stages of the project, from the design to the construction, financing, maintenance, operation, management and power supply over 10 years.

MADRID, 12-12-2014 — /EuropaWire/ — Endesa will be in charge of the end-to-end energy management of the main heating and cooling facilities at the Madrid Central Meat Market, home to 24 of the sector’s leading companies, over the next 10 years.

The agreement, which includes upgrading the existing gas-fired cold production technology to electrical technology and management of all the facilities’ energy services, will help the country’s largest meat distribution centre slash its energy bill by 28%, equivalent to EUR 600,000 a year.

Part of these savings will help pay for the investment, which has a repayment period of less than 10 years, meaning the companies involved will not have to pay in advance to have the refrigeration system fully upgraded.

Endesa will invest EUR 4 million in this project to install the latest technologies at the heating and cooling facilities at the Central Meat Market which occupies 40,000 square metres at Mercamadrid.

The contract, which will be executed in collaboration with Grupotec and Cold&Energy, will entail the construction of a new heating and cooling plant which will require less maintenance and be more efficient and reliable in supplying the meat companies.

A new transformer centre will also be built to supply the electricity plant, while hot water will be managed by using natural gas as the primary energy. In total the service will entail consumption of 6.5 GWh/year of electricity and 1.9 GWh/year of natural gas.

The Central Meat Market supplies 75 million kilos of meat a year and the temperature in the rooms where the produce is separated, prepared and packaged needs to be between 8ºC and 10ºC; the refrigerated chambers must be kept at between 0ºC and 2ºC; the freezer units must be maintained at between -18ºC and -25ºC; and the temperature in the tunnel freezers where products can be quick-frozen must not exceed -35ºC.

In total, the facilities have over 55,000 cubic metres of cold storage capacity which will be kept cold by compressors using electric motors.  Work is expected to take 18 months.

Under this agreement Endesa will also manage the entire process, from the project’s design to its construction, maintenance and operation over the next 10 years. Endesa will also offer a repairs service, remote management and surveillance of the installations, the contracting of power, water and gas supplies, individual consumption metering for each of the 24 companies located there and technical assistance for the refrigerated chambers.

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