Оценка экономической эффективности внедрения процесса акустической заморозки в производстве замороженных блюд

   Настоящая статья представляет собой оценку экономической эффективности внедрения акустической заморозки блюд. На основе исходных данных, таких как объем инвестиций, объем продукции и основные конкурентные преимущества рассматриваемой технологии, были рассчитаны основные экономические показатели. Доказано, что внедрение новой технологии позволит увеличить выручку организации за счет ее возможности повышать отпускные цены на замороженные полуфабрикаты с новыми качественными свойствами. Рентабельность новой производственной линии составила 11 %. Срок окупаемости внедрения данного технического решения составит менее 2,5 лет. Доказано, что технология заморозки блюд с применением акустического воздействия экономически выгодна.

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