This study focuses on the experimental and numerical characterization of the food temperature and energy consumption of cold facilities in a food processing plant. An event based framework was used to model the main components of the production line (kneader, conveyor, cooling spiral and cold room). Plant self-control data obtained by measurement in plant were used to inform and validate the model. Different scenarios were tested to evaluate the impact of modified operating conditions (thermostat setting temperature and duration) and refrigerating equipment outages on energy consumption and food temperatures. Up to 18% of energy savings could be achieved by increasing thermostat setting temperature of the process room and the storage room with a limited impact on the product temperature. This methodology can help manufacturers in decision making to optimize operating conditions and reduce energy consumption with a limited impact on food waste and safety. Méthodologie de la modélisation de la température et de la consommation énergétique d'une usine agroalimentaire : application à la pâte feuilletée Mots-clés: Froid; Usine agroalimentaire; Modélisation thermique et énergétique