Food clean workshops need to reach the 100,000-level air purification standard, which can effectively reduce product deterioration, mildew, etc. Therefore, the construction and decoration of clean workshops in food factories is an effective measure to extend the shelf life of food and improve production efficiency. Next, sz-pharma takes Jiaxing Food Factory as an example to talk about the decoration design of the clean workshop of the food factory and the division and requirements of the clean functional area? The concept of a clean workshop A clean workshop refers to a specially designed room that removes pollutants such as particles, harmful air and bacteria in the air and controls indoor temperature, cleanliness, and indoor pressure in a certain space. , wind speed and airflow distribution, noise, vibration, lighting and static electricity within a certain range of needs. That is, no matter how the outside air conditions change, the indoor can maintain the original set performance characteristics such as cleanliness, temperature, humidity and pressure. Class 100,000 clean pharmaceutical cleanroom: the diameter of each cubic meter of air in the workshop is ≥ 0.5 μM, and the number of particles does not exceed 3.52 million. The fewer particles in the air, the less dust and microbes, and the cleaner the air. The 100,000-level clean workshop also requires 15-19 air changes per hour, and the air purification time after complete ventilation does not exceed 40 minutes. 2. Division of clean pharmaceutical cleanroom of food factory Generally, the clean workshop of food factory can be roughly divided into three areas: general operation area, quasi-clean area and clean operation area. 1. General operation area (non-clean area): general storage area for raw materials, finished products and tools, transfer area for packaged finished products, and other areas with low exposure risk of raw materials and finished products, such as outer packaging room, raw material warehouse, packaging material warehouse , Outer packaging workshop, finished product warehouse, etc. 2. Quasi-clean area: The second requirement is the processing of raw materials, packaging materials, packaging, buffer room (unpacking room), general production and processing room, non-instant food inner packaging room, and other areas where finished products are processed but not directly exposed. 3. Cleaning operation area: refers to the area that has the highest requirements on the sanitary environment, high requirements on personnel and environment, and can only be entered after disinfection and dressing change, such as the exposed processing area of raw materials and finished products, cold storage, etc. Food processing room, ready-to-eat food cooling room, ready-to-eat food storage room, ready-to-eat food inner packaging room, etc. In the process of site selection, design, layout, construction, and transformation of food factories in clean workshops, pollution sources, cross-contamination, mixing and errors should be avoided to the greatest extent possible. The factory environment is clean and tidy, and the flow of people and logistics is reasonable. Appropriate access controls should be in place to prevent entry by unauthorized persons. Retain construction and construction completion data Buildings with severe air pollution during production should be built on the leeward side of the factory area where the wind direction is the largest throughout the year. When the production processes that affect each other should not be located in the same building, effective isolation measures should be taken between the production areas. The production of fermented products should have a special fermentation workshop. 3. Requirements for clean production areas The processes that have sterility requirements but cannot implement final sterilization and the processes that can achieve final sterilization but perform aseptic operations after sterilization should be carried out in clean production areas. A clean production area with good hygienic production environment requirements should include storage and processing places for perishable food, ready-to-eat semi-finished products or finished products before final cooling or packaging, pretreatment of raw materials that cannot be terminally sterilized, places where products can be sealed and molded, and final sterilization places. The post-bacteria exposure environment, the preparation area and the inner packaging room of the inner packaging material, as well as the food production and processing places and laboratories, to improve the food characteristics or fresh-keeping places. The clean production area should be reasonably arranged according to the production process and the corresponding clean room grade requirements. The layout of the production line shall not cause round trips and interruptions. Different interconnected workshops in the production area should meet the needs of varieties and processes. If necessary, measures such as buffer rooms should be set up to prevent cross-contamination. The area of the buffer room shall not be less than 3 square meters. The pretreatment of raw materials must not use the same clean area as the production of finished products. The production workshop should set aside an area and space suitable for the production scale, as a temporary storage area for raw materials, intermediate products, inspection products and finished products, and strictly prevent crossover, confusion and pollution. The inspection room shall be set up independently, and appropriate measures shall be taken for its exhaust and drainage. If the product inspection process has air purification requirements, a clean workbench should be set up. Fourth, the working principle of the air purification system Method 1: The working principle of the standard combined computer room air conditioning cabinet + air filtration system + clean room ventilation and insulation pipe + HEPA high-efficiency air supply + clean room return air duct system, continuously replenishing fresh air to the clean room workshop, This achieves the cleanliness required for the production environment. Method 2: The FFU industrial air purifier is installed on the ceiling of the clean room workshop, directly supplying air to the clean room + return air column return air system + ceiling air conditioning and refrigeration. This form is generally used in occasions where the requirements for environmental cleanliness are not very high.The cost is also lower. Such as food production workshop, general physical and chemical pharma machinery engineering, product packaging room, cosmetic production workshop, etc. The design of different supply and return air systems is the determining factor for different clean room cleanliness.
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