Clean room for the food industry

Many production processes require extremely air-clean conditions, for example, to package food products such as meat, cold cuts, cheese, ready-made meals, etc. In order to fulfil this requirement, systems have been developed to create contamination-controlled environments, the so-called “cleanrooms” in which concentration of air-transported particles is controlled. Therefore, these rooms are created in such a way as to internally reduce the introduction, generation and retention of polluting particles to a minimum, which may reduce the quality and life of products. Cleanrooms may be realised in different classes: 100, 1,000, 10,000 and 100,000, and each of these classes corresponds to a maximum limit of air contamination. Ventilation system: The operation of the cleanroom is based on the principle of forced circulation of super filtered air into a sealed room. The system is composed of an air treatment unit equipped with some low-speed filtering and ventilating sections and a series of ducts to distribute and recover air. Electronic control: The control system is composed of a control panel (that may or may not contain the power part, depending on whether it is a centralised or independent system) equipped with programmable regulation thermostat through which the user may set system operation (set-points, differentials, timing, auxiliary relays, etc.)