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Avoiding Contaminates in the Food and Beverage Industry with the Highest Quality COMPRESSED AIR

 

 

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Compressed Air is a vital part of the food and beverage industry

Manufacturers use compressed air during the food and beverage production process for a variety of applications from cleaning, shorting, shaping, and cutting – to blow-off applications and sealing cartons.

Avoiding Compressed Air Contaminants: The Air Risks and Solutions to Put Safety, Quality, and the Customer First 

 

The food and beverage production industry has many facilities throughout the United States. Air quality and composition, which is the measure of contaminants in the air, is the manufacturers’ responsibility to not only measure but also to ensure a high standard of air quality is maintained. Contaminated air puts the public at risk and greatly compromises the quality of products being produced. Sources of contamination in compressed air food and beverage processing include:

  • water
  • oil
  • air particles
  • microorganisms

 

Compressed air purity Classification Chart Standards developed by the International Organization for Standardization.

 

 

Compressed air quality for any system is dependent on the requirements of the equipment or applications in the air system

Containment Sources and The Benefit of Using Compressed Air That Meets Quality Standards

Containment Sources

  • Ambient air containing water, oil, or bacterial parts
  • Rusted pipes 
  • Charcoal filters and canisters with shed particles

  • Sealing tape

  • Condensed water, liquid, and oil in the system from vapor or aerosol
  • Airborne microbes
  • Humidity present in the air

Impact of Using Quality Compressed Air

  • Limited microbial and bacterial growth on products and equipment
  • Eliminating corrosive particles in sterilized food
  • Stopping hazardous ramifications to consumer health
  • Absence of accumulation of contaminants in food and beverage products
  • Reducing pipe corrosions and increasing the lifespan of filters, drains, and machinery
  • Increased manufacturing efficiency, saving time, money, and resources
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 Your Clean, Compressed Air For Food & Beverage Manufacturing Checklist

 

  • Assess your air composition quality 

  • Assess the level of moisture in the air

  • Identify what risks are associated with the results

  • Determine what controls are in place to remedy this. If there are none, get to work!

  • A compressed air improvement plan, including extra preventive steps to keep the customer safe and increase the plant’s efficiency

  • Clean compressed air > healthy customer > better functioning machinery