Many types of sanitation systems exist—both wet and dry. These systems must be properly located and applied to remove the physical and microbiological hazards that occur in a food plant environment. Employing proper sanitation systems for allergen control, when appropriate, is also crucial for maintaining product integrity.
Any surface in a facility can be cleaned, but how much effort, time, and resources does cleaning require? For a plant to be cleaned and sanitized efficiently, the integration of architectural components (ceilings, walls, floors) and a correctly applied sanitation system is essential. Our engineering team understands this integration, and our architects work with you to incorporate the location and application of hose stations (standard pressure or high pressure), foaming and sanitizer stations, washrooms, COP tanks, and chemical storage rooms.
We also understand the temperature and pressure required for wet cleanup and sanitation systems and how to incorporate such systems into plant operations. For example, many food processors no longer use high-temperature water, which can result in residue baking onto surfaces. Lower water temperatures, together with detergents and sanitizers, can be employed. In these situations, a facility needs either a central chemical room for storage of detergents and sanitizers or a system designed into the operation that can pump the chemicals to carefully positioned foaming and sanitizing stations.
Food Plant Engineering’s design team is familiar with the various methods for circulation and delivery of cleaning water. In addition, we consider the cost-effectiveness and efficiency of heating equipment when determining an optimal system for your plant.
Dry cleaning in an atmosphere replete with powder, dust, and dirt can be a time-consuming process. Unlike wet cleaning, which allows you to reach walls, ceilings, and niche areas while standing in one location with a hose, dry cleaning typically requires getting closer to the area that needs to be cleaned and either blowing it off with air or using a vacuum suction to remove it. Because of such difficulties, it is important to contain the creation of dust and powder as much as possible.
Eliminating points where dust is created is important to maintain a clean and safe operating environment. Using localized hoods to capture dust at the source is an effective means of containing dust created at transfer points. Free dust is often generated in areas where bag unloading, container filling, and mixing/blending occurs. Containing this dust at its source is important to reduce cleaning efforts, to protect the health of the workforce, and to keep the atmosphere safe from explosive potential.
Selecting the correct dust collector reduces the effort required to maintain the dust collection systems and increases the energy efficiency of the system overall. Note, however, that vacuum systems are also necessary because not all dust is captured before it becomes airborne. Central dust collection systems, as well as a point-of-use system, can be applied together to clean a facility. Thus, compressed air can be used to blow off hard-to-reach areas and spaces and a vacuum system can remove the dust from surfaces.