Reser’s Fine Foods Cuts Energy Use by 20% at Salem Facility

The upgrades, completed at the facility that opened in September 2025, target a 20% reduction in overall electricity use and an 8% cut in facility emissions. A central feature of this initiative is a new carbon dioxide refrigeration system, which replaces six older units. This transition allows the plant to use 41% less electricity than the modeled baseline while providing 114% greater cooling capacity and more stable temperature regulation.

Beyond refrigeration, the facility implemented a high-efficiency compressed air system featuring a variable speed compressor and a heated-blower dryer. This setup adjusts output to meet fluctuating demand, resulting in a 44% decrease in electricity consumption compared to standard configurations. Rusty Corriell, Director of Capital Projects at Reser’s, noted that integrating these technologies during the planning phase was essential to ensure the facility remains efficient as production scales.

Energy Trust of Oregon provided technical guidance, including a no-cost energy study and post-installation performance verification. This collaboration builds on a two-decade history of joint projects between the two organizations dating back to 2003. By adopting carbon dioxide-based cooling, Reser’s joins a small group of early food manufacturing adopters prioritizing lower-impact refrigerants.