A food industry company operating across multiple locations, with production covering bakery and milling products, frozen foods, confectionery, chewing gum, chocolate, biscuits, pasta, spices, teas, rice, and retail operations, was facing challenges typical of energy-intensive processes.

Extensive refrigeration systems, ovens, HVAC equipment, and highly dynamic production schedules resulted in high energy consumption, frequent anomalies, and limited visibility into site- and process-level usage. This hindered optimization efforts, increased costs, and reduced the ability to respond promptly to deviations.