The Airepure Australia stand featured:
Air quality plays a vital role in the safety and operability of commercial food preparation facilities.
The quality of incoming air must be compliantly controlled to ensure hygienic safety of the food preparation area and ensure the safety of personnel in the workplace. Likewise, it is critical that the air ventilated from a facility is cleaned of any odours and particles generated by the food production processes to adhere to council regulations and reduce maintenance cost on ventilations systems.
Factors affecting air quality include humidity, temperature, chemicals, microbiology, odours, particles, pressurization and air flow; and these must be controlled to ensure successful operations.
The various technologies available to achieve and monitor clean air include germicidal UV, air handlers, HEPA filtration, wet, dry or oxidative gaseous phase scrubbing and NATA testing. These technologies can be implemented in various ways to ensure efficiency, cost effectiveness and performance, with particular configurations more effective than others.
A complete air solution for a commercial food preparation facility involves a number of these technologies working effectively together. An effective air quality system design and maintenance routine can prevent expensive retro fits in the future.
This presentation will cover important aspects that should be taken into consideration when designing the air intake, distribution and ventilation system for a commercial food preparation facility and how to ensure a cost effective, safe and compliant system can be implemented and maintained.