In the baking industry, food safety is of utmost importance, and the cleanliness and safety of the baking workshop are the key to safeguarding food safety. As an important facility to ensure the cleanliness of the workshop, the rational configuration of the Cargo Air Shower is of great significance. The following will elaborate on the overall control of the workshop and the core requirements for the configuration of the Cargo Air Shower.

I. Overall Control of the Cleanliness and Safety of the Baking Workshop

(I) Layout and Zoning of the Workshop

Reasonably divide areas such as raw material storage, processing, packaging, and finished product temporary storage. Separate them with physical partitions and keep the pedestrian flow and logistics channels distinct to prevent cross-contamination.

(II) Personnel Management

Employees must change into dedicated work clothes, hats, masks, and shoe covers before entering the workshop. Strictly implement handwashing and disinfection procedures. Conduct regular health checks, and prohibit personnel with infectious diseases or skin inflammations from entering.

(III) Equipment Cleaning and Maintenance

Formulate an equipment cleaning plan. Regularly conduct comprehensive cleaning and disinfection of production equipment, especially pay attention to parts that directly contact food, and perform maintenance on the equipment.

(IV) Environmental Monitoring and Control

Establish an environmental monitoring system. Regularly monitor indicators such as air cleanliness, temperature, humidity, and microbial content. Adjust the ventilation and air conditioning systems based on the monitoring results, and record and analyze the data to optimize the control measures.

II. Core Requirements for the Configuration of the Cargo Air Shower

(I) High-efficiency Filtration System

Equip with primary, medium, and high-efficiency filters. The primary filter removes large particles, the medium filter removes smaller particles, and the high-efficiency filter removes particles larger than 0.3 microns. Replace the filters regularly according to usage conditions.

(II) Strong Airflow Organization

The fan should ensure sufficient air volume and pressure. Reasonably design the layout and angle of the nozzles, and the nozzle wind speed should reach above 20 - 25m/s. Special nozzles can be used to enhance the dust removal effect.

(III) Reliable Electrical Control

Use a PLC programmable controller to achieve automated control. Set up safety protection devices such as emergency stop, leakage protection, and overload protection, and have a fault alarm function.

(IV) Appropriate Material and Structure

Use stainless steel for the main body, and use airtight doors. The internal structure should avoid dead corners and gaps, and the corners and floors should be designed with rounded transitions.

(V) Matching Cleanliness Level

According to the cleanliness level requirements of the workshop, such as Class 100,000 and Class 10,000, comprehensively consider performance, price, and maintenance costs to select a suitable Cargo Air Shower.

III. Conclusion

Ensuring the cleanliness and safety of the baking workshop requires coordination in multiple aspects. The rational configuration and proper use of the Cargo Air Shower are indispensable. By following the core requirements to select and use the Cargo Air Shower well, it is helpful to improve the cleanliness and safety level of the workshop and provide consumers with assured baked food.