As part of the physical facilities of a food plant, the design and construction of the floor is one of the most important aspects and also of greater cost, since it is the structure that suffers the greatest. In the design of the floor, three aspects must be considered: the preparation of the floor, the floor, and its covering. A damaged floor contributes to accelerating its deterioration, resulting in a poor level of health and unsafe work conditions. Looking for floor for food factory?
Floor for food factory:
For the characteristics of the floor inside the food plant! Floor for food factory characteristics are the following:
- Impermeable, not allowing the passage of substances or materials from the subsoil to the surface or vice versa.
- Homogeneous, in such a way that the materials maintain a continuity in their characteristics throughout the entire surface.
- Easy cleaning and sanitization. Its texture and composition should allow these activities to be facilitated and avoid the accumulation of waste.
- Load resistant. They must be able to withstand the load and the intensity of use to which they will be subjected derived from the activities of the area.
- Smooth. Surfaces must be free of joints and cracks. The joints, if any, must not be greater than 1 mm.
- Resistant to the temperatures of the area and fluctuations that may occur.
- Resistant to chemical cleaning, maintenance or runoff products of the food processor.
- With a slope towards the 2% drainage in process areas, which allows the eviction and drainage?
- With rounded joints or 45º between the floor and the wall.
It is not obvious because it is normally under the ground, but the drainage system is basic to maintain cleanliness and hygiene in the food processing rooms. Gutters, filters or water traps, work transporting and collecting waste products, and separating the dark hole from the drain of the hygienic processing zone. A hygienic drainage design allows a faster and more efficient cleaning of the floor while saving water costs. Food hygiene also depends on a good design of the drainage and the floor for food factory.
In food processing plants, soil drains are the barrier between hygienic production areas and the sewer system. So, its function is important, considering the number of germs and contaminants that the latter can harbor. The parts that make up the drainage systems, such as grids, filter baskets or water traps, are now largely self-cleaning and can contribute to a high level of hygiene in the facilities.
Quick elimination of solid waste
For floor for food factory the hygiene and safety, it is important to remove solid waste from the soil in the food processing areas. In most cases, these residues are poured into a drainage channel or a drainage point. So it is important to ensure easy access of the waste particles to the drainage and avoid possible barriers that hinder the rinsing of the remains to the drain. For this, it is recommended to install grids with open sides, unlike traditional grids with a surrounding frame. The latter tend to retain the waste, which remains in the soil, around the drain.
From the point of view of hygiene and profitable cleaning, solid waste must be removed from the ground manually, whenever possible, and placed in a waste container. However, there will always be some solid waste, which must be rinsed into the drainage system, whose design should allow all solid waste to be removed manually at a single point: the filter basket. But what happens if the remains do not disappear with the automatic rinsing of the carcass? Manually rinsing the drainage channel to make the solid residues move towards the filter basket is not a good solution, nor is it a good idea to raise the grids to remove the solid residues deposited. Floor for food factory actions are not hygienic and also take staff time.
A definitely more hygienic approach to improving self-cleaning of drainage channels is to ensure that solid waste moves to the lowest point of the channel since this point contains an adequate volume of water to rinse them to the point of exit. For this, the staff of floor for food factory recommends that the channel be U-shaped since the steep sides of this form make the solid material slide to the bottom, where the water flows.
The next challenge is to ensure a sufficient level, but not excessive, of water to lift and drag the waste to the exit. The U-shaped gutter has a flat bottom and requires a significant volume of water to lift the waste and be able to transport it, so the ideal would be to combine the U shape on the sides with a V shape at the bottom of the gutter. This would require a smaller volume of water to create the level of water needed to float the solid waste.
Safe and hygienic barrier between the sewer system and the hygienic area
Traditionally, water traps in drainage systems are welded as an integral part of the system. But, from the hygienic point of view, the presence of contaminated water accumulated in drainage drains, or water traps, near hygienic processing areas, is a problem. Hygiene in some cases, we try to solve it by filling the bucket of the water trap with disinfectant, which is not advisable if we take into account the high cost that this represents and the reduced efficiency of the measurement.
For floor for food factory the removable water traps have been standardized in which the drainage basin can be extracted, emptied and cleaned. In addition, tests have shown that this type of traps shows a greater capacity for self-cleaning, which translates into less maintenance work, maintaining a high level of hygiene. To reduce the consumption of water used in cleaning processes in food production plants, it is important to use products designed for this specific environment. And, for floor for food factory, self-cleaning functionality and an easy-to-clean design are essential for the industry to achieve its goal of saving water while optimizing hygiene.