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  1. Choosing an Exchanger Channel Style

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    Editor’s Note: This content was last updated 3/11/24.

    Shell and tube heat exchangers offer a myriad of configurations to suit various needs. The crucial initial step in selecting the right exchanger for your business involves choosing the optimal combination of styles. Fabricators collaborate closely with manufacturers to pinpoint the specific requirements the exchanger must fulfill.

    A pivotal decision that fabricators and manufacturers must make pertains to the type of channel, or bonnet, to employ in the shell and tube heat exchanger. This entails considering both the front channel, through which fluid enters the tubes, and the rear channel, where the fluid either exits the exchanger or undergoes another cycle.

    Each type of channel—front or rear—is denoted by a designation set by the Tubular Exchanger Manufacturers Association (TEMA).

    Varieties of Shell and Tube Heat Exchangers

    When designing a shell and tube heat exchanger, the customer and fabricator will select the front channel, the shell type, and the rear head types. Each has its own merits and drawbacks, but aligning with the specifics of the application will guide the choice. Understanding the intended use of the exchanger is crucial for determining which qualities to prioritize.

    For example, if the exchanger will handle toxic chemicals, particularly if hazardous materials will flow through both the tube side and the shell side, the N-type bonnet might be optimal. In this construction, the tubes, tube sheet, and shell are all welded together, reducing the risk of leaks. However, if welding everything together is unnecessary, there’s little advantage over other types. The N-type bonnet is challenging to clean and maintain, and replacing parts is more cumbersome compared to some alternatives.

    If ease of cleaning and maintenance are top priorities, an A- or B-type designation would be advantageous. Both facilitate easy cleaning, as accessing the tube sheet is straightforward. These are the most common channel options, suitable for most exchanger applications. When choosing between the two, considerations should include the fluid pressure in the exchanger, the importance of tube cleaning, solution cleanliness, and cost.

    The A-type is the easiest to clean because the tubes can be reached without disconnecting piping or removing the bonnet. Many manufacturers prefer A-type channels because they simplify cleaning the tube side, allowing the use of contaminated tube side fluids. However, this bonnet style has two gasketed seals, increasing the risk of leaks in high-pressure processes.

    The B-type exchanger lacks the second seal, reducing the risk of leakage, making it more suitable for high-pressure processes. However, cleaning is more challenging because the bonnet needs removal to access the tubing. Manufacturers handling clean tube side fluids but dirty shell side solutions often choose this option, which is also more economical.

    Lastly, the C-type provides access to the tubes without removing the piping, although it’s challenging to clean and maintain. It’s suitable for high-pressure applications and for handling hazardous substances on the tube side.

    There are also D-type channels, primarily used for extremely high-pressure applications. Like the C-type, repairs are difficult because the tube bundle is attached to the bonnet. However, cleaning is not problematic as the tubes can be accessed without moving the pipes. It’s the most expensive option for the front channel.

    Choosing the right bonnet is a critical decision in planning the fabrication of a shell and tube heat exchanger. While many exchangers perform well with an A-type or B-type channel box, there are instances where an N-type, C-type, or D-type may be preferable. Manufacturers should carefully discuss the options with their fabricator and understand the expected uses of their machine before making a final decision.

    Machined vs. Fabricated Channels

    Depending on the application, you’ll also need to decide if a machined channel or a fabricated channel is a better option.

    Machined designs involve creating parts from solid stainless steel plate or forging through milling and drilling, ensuring cleanability and easy draining. On the other hand, fabricated designs are built from raw materials, offering larger volume for product hold-up and removable covers for tube cleaning, making them ideal for more viscous product applications. Depending on the specific requirements of your application, one may be more suitable than the other.

    Enerquip provides various designs for both machined and fabricated channels, each offering unique benefits. Here, we compare the two.

    Enerquip Simplifies the Decision-Making Process

    If you’re in the market for a shell and tube heat exchanger but uncertain about the best style for your application, consult the experts at Enerquip. With experience in designing and fabricating shell and tube heat exchangers since 1985, we’ve likely worked with your exact process conditions. Contact us today or request a quote.

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  2. Why equipment design is critical in the processing industry

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    Editor’s Note: This content was last updated 4/1/24.

    Industrial equipment can be as small as a trash can or as large as dump truck. And when it comes to installing this equipment into a facility, a lot hinges on the size and overall design of the equipment.

    If equipment is too large, valuable space could be wasted with oversized parts. Additionally, if it’s too small, certain equipment can fail or cause errors because it’s trying to do too much.

    Functionality is the ultimate purpose for all industrial equipment – if equipment cannot function properly, productivity, efficiency and safety are all at risk. The placement of equipment is also essential because each location in a facility creates different nuances.

    For example, in a food processing plant, the last thing a facility manager would want is to have the final packaging zone near the processing station. Airborne contaminants and other microorganisms could end up on finalized products before they go out for shipment.

    Layout is critical in nearly all processing facilities. And if the equipment is not designed correctly, facility managers could have more problems on their hands with maintenance, throughput and safety issues.

    Understanding the physical properties and clearances of fixed equipment

    In any design or redesign process within a facility, plant operators have to consider the physical properties and clearances of fixed equipment. For example, certain areas of the plant have to be dedicated to fixed equipment, or machines that will not move in their lifespan at the facility.

    For shell and tube heat exchangers, plant operators should know where to best place this equipment for functionality and safety reasons. This fixed equipment is often connected to the building or to a permanent connection to the building’s heating system. Enough clearance must be provided for inspecting and cleaning tubes and replacing gaskets or bundles.

    With this type of equipment, modifications to the facility and its systems are required when moving the machinery to a new location.

    Designed for sanitation

    Another important factor in equipment design is how it’s built to handle sanitation. One of the most common bacterium found in cold or wet places within a processing facility is Listeria. The bacterium grows from damp areas in the building or within the equipment over time. And once these microorganisms enter the equipment, if they are not cleaned, they will last through the production process.

    Listeria is a dangerous and sometimes fatal bacteria that can affect pharmaceutical or food manufacturing. Products such as meat, cheese, dairy, nuts and other protein products are highly susceptible to Listeria in the food processing industry.

    Since contaminated products can be dangerous for consumption, shell and tube heat exchangers, which can kill bacteria and make the products edible, need to go through thorough cleanings to ensure safety. The design of a shell and tube heat exchanger can mean all the difference for a facility operator depending on what product they are giving heat treatment to.

    Additionally, for shell and tube heat exchangers, the equipment has to be able to handle multiple cleanings. Since these cleanings use highly acidic solutions, most new heat exchangers are built out of stainless steel to limit bacteria growth and handle more powerful cleanings. With cleaner equipment, facilities can reduce downtime and increase overall efficiency.

    Battling airflow problems

    It’s not uncommon for older or out-of-date equipment to experience airflow problems. Equipment design can make the difference between clean equipment and machinery that harbors bacteria, allowing it to survive, reproduce and grow.

    With a more open design to industrial equipment, airflow can limit the growth of bacteria. Additionally, a more open airflow design allows for better cleaning processes.

    It’s also important to know that cleaner equipment helps prevent recalls where items have been found with bacteria. While most people only think this affects food and dairy industries, chemical, pharmaceutical and gas processing facilities can also have their products affected by bacteria growth in the equipment.

    Working with a trusted partner

    In all, the equipment design plays a critical role to how sanitary and safe the facility and the products are in the plant. Working with a trusted shell and tube heat exchanger provider can help facilities with their equipment design and facility layout to improve efficiency.

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  3. Sewage provides energy through processing

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    Editor’s Note: This content was last updated 4/1/24.

    Innovation in renewable fuels

    In the past decade, nations have sought new renewable fuel sources, including landfill, biodiesel, and even sewage. With an overabundance of sewage, Japan was an early adopter of this technology.

     Japan’s sewage system covers roughly 80 percent of the land area where most people live through approximately 279 miles of pipelines. The Japanese Land, Infrastructure, Transportation and Tourism Ministry said there’s certainly no lack of sewage in the country and that the issue is persistent.

    For that specific reason, the nation’s leaders leaned into the technology to use sewage as renewable energy. For example, a facility in Tokyo, built in 2021, converts sewage sludge into renewable hydrogen gas for fuel-cell vehicles. This one location near Tokyo Bay processes 1 ton of dried sewage sludge daily, generating enough hydrogen to fuel ten passenger vehicles each day.

    In February of 2024, researchers from the University of Cordoba, Spain, announced the development of a sustainable method to convert sewage sludge from wastewater treatment into activated carbon. Activated carbon is used for water and air purification, environmental remediation, gas purification, chemical processing, and in the food, beverage, medical, and pharmaceutical industries for adsorbing impurities and contaminants.

    How the sewage treatment works

    Sewage is processed in various ways for various applications, but it is often pulled into a processing center through a heat pump and given heat treatment via shell and tube heat exchangers. Once complete, the energy produced from the process can be reallocated to heat, cool, generate power, and more.

    In Albany, New York, city officials installed an $8.6 million power generator to turn sewage at the wastewater plant into harnessed energy. The North Wastewater Treatment Plant, located in Menands, New York, said the system saves taxpayers roughly $400,000 a year and can supply approximately 75 percent of the plant’s energy through the disposal process.

    They noted that sewage sludge is renewable energy powered, literally, by the people, and it’s always available. New energy systems like this one not only help cities with daily energy needs but also help in critical times when power surges occur on the grid.

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  4. Enhancing Food Safety in Processing Plants

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    Editor’s Note: This content was last updated 3/14/24.

    In recent years, the organic market in the United States has experienced unprecedented growth, reshaping consumer preferences and challenging food processing plants to prioritize safety and quality. With organic products now pervasive in grocery stores nationwide, the need to adapt processing methods to meet these evolving demands has become paramount. This article explores the intersection of this organic surge with the imperative for food safety and innovation within processing facilities. We’ll uncover the critical role of heat treatment equipment, regulatory compliance, and proactive measures in shaping the future of food production.

    The Surge of Organic Products

    Within food processing facilities, a profound focus is placed on crafting wholesome, nutritious, and safe offerings for consumers. Over the past decade, the organic market in the United States has experienced an exponential ascent, driven by a growing consumer appetite for healthier choices. According to the U.S. Department of Agriculture’s Economic Research Service, organic products now grace the shelves of approximately 20,000 natural food stores and three of four standard grocery stores. Notably, in 2022, organic sales accounted for 6 percent of total food sales in the nation. With the demand for organics continuing to climb, it becomes imperative for food processing plants to prioritize the production of safe, healthy, and nourishing products.

    The 2010 USDA Dietary Guidelines Committee defines processed foods as any alterations from raw agricultural commodities, encompassing most prepackaged or canned items. These foods typically undergo chemical or mechanical operations to extend their shelf life and maintain safety standards. As organic foods increasingly infiltrate the American diet, producing safer food through canning, drying, freezing, or self-curing is paramount.

    Harnessing the Power of Heat

    Central to these processing methods is heat—a critical step in eradicating harmful microbes and deactivating plant enzymes that contribute to food spoilage. Food processing facilities rely on heat treatment equipment, such as shell and tube heat exchangers, to achieve these objectives. However, striking a balance between microbial elimination and preserving taste and texture is crucial. Improper heating can lead to a significant loss of nutritional value, compromising the very essence of why people consume food. Shell and tube heat exchangers are vital for keeping the maximum nutrients in a food product without allowing harmful bacteria to grow.

    Creating Safer Products

    According to the U.S. Food and Drug Administration, the agency enforces food processing facilities to have a control plan if they handle any one of the eight major food allergens. These products include fish, shellfish, milk, eggs, soybeans, tree nuts, peanuts, and wheat.

    To create the maximum level of safety in processing plants, facilities must then address six key issues:

    Training and supervision to ensure all facility employees are up to date on hygiene and contamination issues.

    Separating food items in storage and handling processes to limit cross-contamination in other food products in the facility.

    Updating cleaning procedures so equipment is completely fit for food processing.

    Acknowledging all cross-contamination issues within the facility to ensure products are handled in appropriate areas.

    Making sure all items are properly labeled with appropriate allergens or USDA guidelines.

    Implementing a supplier control program to ensure all ingredients are properly labeled on the food item.

    In tandem with stringent regulations and comprehensive control plans, processing facilities can ensure that the products reaching our tables satisfy our palates and safeguard our health. As the food industry evolves, the quest for safer, more efficient equipment remains paramount in creating a healthier and more secure food supply chain for all.

    If you’re in the market for stock or custom heat exchangers, we invite you to contact us or request a quote today. 

     

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  5. 5 Tips to Prevent Food Processing Contamination

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    Editor’s Note: This content was last updated 3/14/24.

    Food processing plants must adhere to stringent standards in handling food products to ensure consumer safety. Various factors, including airborne debris and facility moisture, can lead to the formation of harmful bacteria, ultimately impacting the quality of the end product.

    To prevent contamination and cross-contamination in processing facilities, here are five essential tips for maintaining food safety:

    1. Keep ramps and carts clean

    Sanitation is paramount in ensuring the safety of a food processing facility. It’s crucial to thoroughly clean and dry ramps used for moving carts containing organic and non-organic products. This extends to carts and rampways accessing freezers, as bacteria can remain dormant when food is frozen, necessitating cleaning to eliminate potential bacterial growth.

    2. Color code brushes and buckets

    To minimize cross-contamination, use color-coded brushes and buckets in food processing facilities. Assign specific colors for cleaning pasteurized food contact surfaces, non-food contact surfaces, surfaces with raw milk products, and floor drains, ensuring consistency across different areas of the plant.

    3. Clean all equipment and machinery

    Regular cleaning of all equipment and machinery is essential to prevent contamination. This includes refrigeration equipment, HVAC systems, contact surfaces, drains, and heat exchangers. Stainless steel equipment is particularly effective in preventing bacterial contamination due to its durability and ease of cleaning.

    4. Ensure workers are healthy

    Maintaining the health of workers is crucial in preventing contamination during food handling. Employees should not work while sick or exhibiting symptoms such as vomiting, diarrhea, sore throat, or fever. Proper hygiene practices, including frequent handwashing and wearing clean clothing, further reduce the risk of contamination.

    5. Heat products with appropriate equipment

    Proper heating of food products is essential in preventing contamination issues. Utilizing the appropriate shell and tube heat exchanger is crucial to achieving the required temperature to eliminate bacteria effectively. Factors such as product type, heating requirements, and production volume should be considered when selecting the appropriate equipment, necessitating consultation with a heat exchanger professional for optimal results.

     

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  6. Battling Listeria Monocytogenes Bacteria in Food Processing Facilities

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    Editor’s Note: This content was last updated 3/13/24.

    Food processing facilities must maintain rigorous control over bacterial contamination within their premises. According to the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), facilities handling ready-to-eat meat and poultry products face a significant risk of Listeria monocytogenes (Lm) contamination. This bacterium commonly infiltrates meat products and thrives in moist environments, as noted by Science Daily.

    Annually, Lm infections result in over 1,600 illnesses, 1,500 hospitalizations, and 260 fatalities. While Listeriosis is less common than E. coli and Salmonella infections, it still poses a threat to consumers.

    Using efficient equipment to control Listeria

    Efficient equipment is crucial for controlling Listeria growth. Lm can proliferate at temperatures as low as 31.3°F and exhibits characteristics conducive to high-volume growth, according to the USDA. Given the low threshold for contamination, food processing facilities must ensure their heat exchangers maintain precise temperature control to prevent Lm growth.

    While food processing plants typically maintain efficient microbiological control, equipment can inadvertently harbor moisture and transmit Lm. Kornacki Microbiology Solutions, Inc. explains that areas with trapped residues near the product stream pose a risk. These areas could include poorly sealed positive displacement pumps or inadequately designed valves, both of which may lead to Lm transmission.

    Temperature can make all the difference

    Temperature regulation is paramount in preventing Listeria contamination. Kornacki outlines various risk levels associated with Listeria contamination in food products. For instance, a cooling site exposed to a molten cheese product at 135°F could become contaminated by wet areas in the facility, such as floors or ceiling watermarks. Adjusting heating temperatures is crucial, as different Lm strains require varying heat levels for eradication. Utilizing sanitary stainless steel heat exchangers allows facilities to accommodate different temperature ranges, thereby enhancing product safety.

    For decades, Enerquip has been at the forefront of designing and fabricating shell and tube heat exchangers tailored to the stringent demands of the sanitary market. Our exchangers play a vital role in various applications, including cheese and milk pasteurization, beer cooling and wort heating, beverage pasteurization, ultra-high temperature sterilization, bottled water treatment, liquid egg processing, and beyond.

    If you’re seeking top-quality sanitary shell and tube heat exchangers, we encourage you to get in touch with us or request a quote today.

     

    From the Enerquip Blog

  7. Controlling Temperatures in Chemical Processing Plants

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    Editor’s note: This content was last updated 3/13/24.

    The Importance of Temperature Control

    Temperature control is pivotal in chemical processing, serving as the cornerstone of operational efficiency and product quality. Even minor adjustments in temperature can instigate significant transformations in the product.

    Throughout various stages of chemical processing, temperature management via heating or cooling is indispensable. This spans from initial processing through intermediate steps to the production of final products. Essential equipment includes shell and tube heat exchangers, crucial for regulating temperatures in processes such as:

    • Cooling high-viscosity products like latex.
    • Heating, cooling, and reheating solvents such as toluene, commonly found in paint thinners.
    • Maintaining temperatures of solutions, acids, and bases like sodium hydroxide.
    • Preventing contamination between different solutions or solvents.

     Enhancing Heat Transfer Efficiency

    Efficient heat transfer, as highlighted by the Rensselaer Polytechnic Institute, depends on the interplay of heat transfer from temperature gradients and fluid flow velocity through heat exchangers. Heat exchangers are also vital for boiling or condensing specific solutions or acids to precise levels. Augmenting the heat transfer area, often through fin additions, can boost transfer rates, although this may lead to increased fouling, especially in bio-processes.

    Considerations for Reactor Temperature Control

    Reactor temperature control is equally critical for process stability and product quality. Temperature fluctuations can affect production rate, operating costs, and final product quality. Continuous reactors rely on heat exchangers to regulate jacket temperature, ensuring steady operation. Batch reactors require swift heat-up or cool-down processes to manage load disturbances effectively.

    The National Renewable Energy Laboratory emphasizes the use of heat exchangers in batch reactors, employing pump-around loops to control temperature and agitate the process. This underscores the indispensable role of temperature control in chemical processing.

    Meticulous Temperature Control

    Meticulous temperature control is not merely a technicality but a fundamental aspect of chemical processing. From managing heat exchangers to overseeing reactor temperatures, every adjustment influences the final product’s quality and operational efficiency.

    Are you in the market for a custom exchanger for your unique process conditions? We invite you to contact us or request a quote to get the process started.

     

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  8. Why Heat is Vital to Dairy Pasteurization

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    Editor’s note: This content was last updated 3/11/24.

    The Need for Pasteurization

    A century ago, the significance and process of pasteurization eluded us, but today we recognize its indispensable role in dairy product handling. Pasteurization not only eliminates harmful organisms but also safeguards product integrity. By heating dairy products just below the boiling point, we effectively eradicate bacteria and organisms, ensuring our safety and preserving the product’s shape and flavor.

    Different dairy products require specific heating temperatures, necessitating tailored equipment like shell and tube heat exchangers. Selecting the appropriate heat exchanger is crucial for achieving the necessary temperature variations. Learn more about designing shell and tube heat exchangers for sanitary dairy applications.

    The primary objectives of pasteurization are twofold: ensuring products are safe for human consumption and enhancing overall product quality. With varying susceptibility to spoilage, pasteurization extends product longevity and freshness, crucial for dairy items with short shelf lives.

    Critical Heat Treatment Methods

    Heat treatment methods are indispensable in preparing dairy products for consumption. While heat treatment reduces bacterial pathogens and spoilage bacteria, it’s essential to maintain product safety even after pasteurization. Prompt packaging minimizes oxygen exposure, reducing the risk of harmful bacteria entering the product.

    Different pasteurization methods, such as vat pasteurization and high-temperature short-time (HTST) processes, serve to eliminate pathogens and enhance product quality. By precisely controlling heat and timing, pasteurization maintains product shape and taste.

    Pasteurization also significantly extends the shelf life of dairy items, ensuring their safety and palatability over an extended period. Without this process, many dairy products would have an impractical short shelf life.

    In essence, pasteurization is the unsung hero of the dairy industry, safeguarding our health and preserving the delicious flavors we associate with dairy products. As consumers, we benefit from the science and care behind this essential process every time we enjoy dairy delights.

    Enerquip’s Dairy Solutions

    Enerquip has been providing sanitary process solutions to the dairy industry since 1985. If you’re in the market for stock or custom sanitary shell and tube heat exchangers, we invite you to contact us or request a quote today.

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  9. Enerquip invests in improvements to its Wisconsin facility

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    Enerquip, a homegrown company that specializes in a wide variety of shell and tube heat exchangers, recently broke ground on construction of facility improvements to meet its plans for continued growth.

    Enerquip has been one of the leading providers of heating and cooling equipment for production plants and the OEM’s and system integrators that support them. The company crafts stainless steel and high alloy shell and tube heat exchangers of the highest quality, with delivery lead-times that are half of the industry standard. The size of Enerquip heat exchangers can vary from the length of a loaf of bread to the size of a school bus.

    The new additions to the facility will include an expanded and remodeled office area, allowing enough room for 10 new employees. The facility has also installed building-wide Wi-Fi, which will allow employees to use state-of-the-art video meeting screens to remotely review projects with clients from their conference rooms.

    “We wanted Enerquip to make a better first impression on our customers, and to be a place that our employees are proud to come to work,” said Jeannie Deml, President & CEO.

    Enerquip also gave the facility a facelift, and the building underwent some light construction to add more windows throughout the facility to allow access to additional natural light. The facility increased its shop floor space by 25 percent by adding vertical storage racks, which didn’t require the company to add on to the building.

    “With the additional space and updated facilities, Enerquip will be able to serve customers more efficiently, increase production throughput and volume, and blend better with the surrounding neighborhood,” said Tim Strebig, Plant Manager.

    The indoor renovations are planned to be complete for staff to move in by the end of January, 2015. Exterior improvements and landscaping are scheduled for completion in the Spring of 2015.

    About Enerquip

    For more than 40 years, Enerquip has been a top designer and fabricator of stainless steel and high alloy shell and tube heat exchangers, with a reputation for quality and fast delivery. The company is one of the most trusted in the industry and provides both custom and standard off-the-shelf solutions for heating and cooling applications. Enerquip serves markets such as the pharmaceutical, beverage, brewing, food processing, dairy, paper, chemical, waste water and renewable fuels industries.

  10. Why floor space is vital for food processing facilities

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    Food processing facilities have to ensure the highest safety standards while handling food products for consumption. Bacteria can grow in damp areas or on equipment if it is not properly cleaned. While this all might sound simple and basic enough, floor space is actually very critical to a processing plant’s operations.

    Easily cleanable materials

    The U.S. Food and Drug Administration’s Guidance Regulation report for Retail Food Protection explained that surface characteristics for indoor areas have to be both smooth and cleanable. The report added that areas that are highly prone to moisture such as food preparation areas, walk-in refrigerators, bathrooms or washing areas should have nonabsorbent surfaces for easier cleaning.

    “Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris,” the FDA report stated.

    Flooring and spacing

    The factory floor material should be smooth, waterproof and hard with an anti-slip finishing preventing injuries, the Food and Beverage Reporter stated. Additionally, some processing facilities that work with meat cutting should have cutting done in separate rooms to prevent any cross contamination on the facility’s other products.

    “In open food areas in particular, a high performance and functional floor which fulfills the requirements of the HACCP International Food Standard (IFS), those for volatile organic compounds (VOCs) and also workplace safety, forms the basis for quality and high-value products in the meat industry,” said Gary Johnson, business section manager for Performance Flooring, according to the source.

    The spaces in these areas have to be open so workers are able to move around heavy machinery and other large pieces of equipment, comfortably and safely. The open spaces also allow for easier cleaning so stray food products don’t get lost or avoided during cleaning periods.

    Certain pieces of equipment can take up large amounts of space in food processing facilities. However, larger critical pieces of equipment like shell and tube heat exchangers can be customized specifically to the facility to create more floor space throughout a manufacturing facility. They can also be mounted vertically, overhead, or in a mezzanine area.

    Handling multiple cleanings

    Flooring and process equipment has to be able to withstand numerous cleanings since sanitary practices are followed each and every day, since food processing facilities are able to build up bacteria quickly.

    “Puddling of cleaning solutions, if allowed to evaporate, may lead to deposits on the surface and ‘water marks’ which can be hard to remove subsequently,” Johnson said, according to Food and Beverage Reporter. “It follows that removal of cleaning solutions and adequate rinsing is required to keep your floor looking its best. Contaminants that could quickly spoil food must be removed with suitable processes in defined cleaning cycles.”

    Proper walkways and spaces

    For food processing facilities, finished food products could be contaminated when exposed to raw products nearby. According to Food and Agriculture Organization of the United Nations, facilities have to create appropriate walkways for unpackaged food and finished products so they do not rest or move around one another.

    To create these types of spaces, customizing heat exchangers to fit appropriately in the facility could clear enough room to make necessary walkways. When it comes to food preparation, sanitation, cleaning and efficient use of floor space are all necessary.

    Editor’s note: This content was originally published in 2015 but was updated in 2024.

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