Food Industry Engineering Cleanroom

The food cleaning workshop should be isolated from the outside world and should not be traversed or disturbed by other factors.Food sterile workshop size depends on the need, generally by changing room, buffer room, air shower and operation room composition.

The changing room is placed outside, mainly for changing clothes, hats, shoes, etc.Buffer between changing clothes and the air shower room, but also at the same time and a few operations interlinked;The operation room should be placed in the inner room, mainly for product filling. The room should not be exposed to direct sunlight, with appropriate size and height (specific according to the height of the production equipment).

Large room, cleaning and disinfection inconvenience;Too small, inconvenient operation;Too high top will affect the effective sterilization effect of ULTRAVIOLET radiation.Walls should be smooth without dead corners for cleaning and disinfection.The sterile food workshop shall be closed and the static pressure difference of the workshop shall be positive. Ultraviolet lamp for air disinfection, air filtration and purifier and constant temperature device shall be provided.

Characteristics 1. Each purification operation room is centrally set with an independent front room as an air lock. The air lock room is connected with each operation room at the same time to ensure that the air in the low clean area does not permeate into the high clean area. 2. People in the laboratory change clothes and shoes in the changing room → wash hands in the cleaning room → buffer room → air shower room → each operation room. 3. The food aseptic workshop logistics enters the buffer corridor through the mechanical chain self-disinfection transfer window after disinfection through the outer corridor and then enters the operation room through the transfer window.