November-December 2003

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A Grocery Store Tests Cogeneration Technology

This is the story of a noble experiment that has only just begun. If and when it succeeds, it will alter the economics and technology of the grocery business by transforming the manner in which supermarkets acquire and consume energy.

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By George Leposky

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Participating in this experiment are Raley's, a privately owned grocery firm with headquarters in West Sacramento, CA, and with 134 stores in California, Nevada, and New Mexico and Hess Microgen LLC of Carson City, NV, a wholly owned cogeneration subsidiary of Amerada Hess Corporation, a Fortune 200 company. Cogeneration is the use of a single energy source to generate both electrical and thermal power.

Early this year, Raley's and Hess Microgen began testing an onsite cogeneration system that provides much of the energy for a Raley's Superstore in Fairfield, CA. After six months of operation and monitoring, Hess Microgen redesigned and rebuilt the system this fall in an effort to increase its efficiency.

This article describes cogeneration technology, its application to grocery stores, what Hess Microgen and Raley's have learned so far from their test at the Fairfield store, and their expectations for the future of this technology.

A Response to Crisis
Edward Estberg, senior director of facilities for Raley's, says the 2001 California energy crisis prompted him to explore ways to protect his firm from high energy costs and outages.
"At that time we were getting four or five calls a week from cogeneration vendors," Estberg says. "The major factors we considered on the vendor side were financial stability and experience. Hess Microgen seemed to be the most substantial and had the best product."
Gregg Dixon, vice president of marketing and sales for Hess Microgen, describes Estberg as "an early adopter, a very technology-savvy person who wants to implement new technologies that provide massive improvement, even if it means taking a bit of risk. Ed had seen there was a potential to save money through more efficient use of energy. He said, ‘Let's collaborate on seeing if we can deploy something that really works.'"

The Cogeneration Difference
Dixon notes that only 35% of the energy in the fuel a utility power plant consumes reaches the customer in the form of electricity. The other 65% is lost as heat rising up the smokestack to the atmosphere and through inefficiencies in transmitting and distributing electricity over long distances.

By comparison, he says, onsite cogeneration also transforms 35% of the energy in its fuel into electricity, but it recaptures another 55% as usable heat, losing just 10% due to inefficiency.

"Our systems are reciprocating engines powered by clean-burning natural gas, coupled to a generator that turns as pistons are fired, creating electricity," Dixon explains. "Water pipes passing through the engine and an exhaust-gas heat exchanger capture as much of the heat coming off the engine as possible. This closed piping loop runs outside the system, containing water that flows at 200º Fahrenheit."

The challenge Raley's and Hess Microgen faced was to devise a system that could make effective use of this thermal-energy bonus.

A typical supermarket consumes 95% of its total energy needs in the form of electricity, accounting for a large percentage of operating costs—a crucial issue in an industry where profit margins are normally slim. In turn, refrigeration accounts for a considerable percentage of a grocery store's electricity usage. When refrigeration fails due to power outages, the impact is felt in spoiled products, lost sales, and unrealized profits.

"We kicked around different ideas of how a cogeneration system might operate in a supermarket," Estberg says. "This was a research-and-development project. We were doing things that hadn't been done before."

In a hotel—a more accommodating cogeneration environment—the excess heat of combustion from the engine yields hot water for domestic use in guest rooms, space heating, dishwashers, laundry, swimming-pool heating, and other purposes. Some hotels also direct a portion of this hot water through absorption chillers to produce cold water for the air-conditioning system.

Unlike hotels, grocery stores require relatively little hot water, so Estberg and Dixon recognized early on that effective use of chilled water would be the key to creating a workable cogeneration system for Raley's.

Four Uses for Thermal
They devised four uses for the thermal output of the store's cogeneration system:

1. Air Conditioning. An absorption chiller employs a heat source—hot water from the generator—and a lithium-bromide solution that exploits the evaporation and cooling cycle to remove heat and produce chilled water. Then the chilled water runs through the coils of an air handler where a fan blows across the coils, cooling the air and distributing it via ductwork throughout the store.

2. Condensing and Subcooling for the Grocery Store's Merchandise Refrigeration System. A typical grocery store has a compressor room where vaporized refrigerant is compressed. The compression process heats the vapor refrigerant, which flows in gaseous form to a condenser, where it liquefies and cools to 110ºF. After the liquid refrigerant leaves the condenser, a subcooler further chills it, dropping its temperature to 80ºF. Then this liquid refrigerant flows into the store, where it evaporates inside an expansion box, sucking up heat from within the freezer cases to create a cold environment in which frozen foods will stay frozen.

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The Hess Microgen installation at the Fairfield Raley's store employs chilled water from the absorption chiller running to a plate heat exchanger to cool the refrigerant before the refrigerant reaches the condenser.

3. Domestic Hot Water. Instead of using a separate boiler that consumes energy while heating water, the Hess Microgen/Raley's system runs water heated by the cogeneration engine through a heat exchanger, where it gives up heat to the store's domestic hot-water piping. This provides "free" hot water for cleaning floors, washing hands, and cooking.

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