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Conserving Heat can Improve Bottom Line

Maine Lobster Festival photo

A Canadian lobster processing plant is hoping to reduce its oil bill and its carbon footprint, thanks to a device designed by students at the University of Prince Edward Island to recover some of the energy used to cook lobster. “It takes a lot of energy, we’re cooking anywhere from 35- to 40-thousand pounds in this cooker so we have to keep that boiling all day,” said Jeff Malloy, CEO of Acadian Supreme in Abrams-Village, P.E.I. “We have to bring it from 12 degrees all the way up to 97 degrees, so it takes a tremendous amount of energy to do that.” Company officials approached the faculty of sustainable design engineering for ideas on how to recover some of the heat energy from the boiling water used to cook the lobster, instead of just pouring it down the drain.

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