Clean Room For Food Industry
The concentration of airborne particles have to be kept as low as possible. The air purity is usually monitored very closely. Here, human beings seem to be the biggest safety hazard for particle contamination. Moreover, machines and assets in a cleanroom are able to completely contaminate optical components, for example,we can use cleanroom in classical optics and micro optics.
APPLICATION
Food
SIZE
775001.55 sqft
CLEANROOM CLASS
Class100000 / ISO8
Cleanliness Level
The air purification requirements of food factory workshops are very high. The microorganisms, dust, odor and other pollutants in the air must meet certain standards. Usually, the evaluation is carried out according to the ISO 14644 standard, and the test content includes floating bacteria, settling bacteria, and surface microorganisms.
Different levels of clean rooms have different ventilation requirements. For example, a 100,000-level clean room needs to be ventilated 15-19 times per hour, and the air purification time after full ventilation does not exceed 40 minutes.
Environmental Parameter Control
Temperature and humidity: The temperature of the cleanroom in the food factory should be controlled between 15℃~27℃, and the relative humidity should not exceed 50%. For different areas, such as Class I and Class II clean rooms, the temperature should be 20℃~25℃, and the relative humidity should be 30%~65%; the temperature of Class III and Class IV clean rooms should be 18℃~26℃, and the relative humidity should be 30%~70%.
Illumination: The minimum illumination of the work area should reach 200lx, the minimum illumination of the mixed illumination of the working surface of the inspection site should not be less than 500lx, the minimum illumination of the general illumination of the working surface of the processing site should not be less than 200lx, and the illumination of auxiliary studios, corridors, buffer rooms and other areas should not be less than 100lx.
Noise: The sound pressure level of the clean room should be controlled between 55dB~65dB to ensure the comfort and safety of employees.
Partition Management
The food workshop can be divided into three areas: general operation area, quasi-clean area and clean operation area. The clean operation area is the area with the highest requirements for sanitary environment, including the exposed processing areas of raw materials and finished products, such as cold processing room, cooling room, storage room, etc.
Equipment And Tool Management
Equipment should be cleaned and disinfected regularly to keep the surface clean and free of residues and bacteria. Equipment maintenance should ensure that the equipment operates normally without leakage, water leakage, air leakage, etc. When repairing and replacing parts, materials and parts that meet hygiene standards should be used to avoid introducing pollution sources.
PICTURE SHOW
Clean Room Equipment
Clean Wardrobe
Pass Box
Cargo Shower
