In the current era where traditional brewing techniques are deeply integrated with modern technology, aged vinegar production not only needs to uphold the flavors passed down for thousands of years but also strictly adhere to food safety and hygiene standards. For food production enterprises, the cleanliness of the workshop is one of the core factors determining product quality, and the air shower serves as the "safety guard" protecting the clean environment of the production workshop. How can we select the right air shower for aged vinegar production? This article will reveal the answers from multiple dimensions.​

I. Clarify the Cleanliness Requirements of Aged Vinegar Production​

The production process of aged vinegar encompasses multiple links, including raw material processing, starter making, fermentation, vinegar extraction, and aging. Each link has strict requirements for environmental cleanliness. During the raw material processing and starter making stages, pollutants such as dust and microorganisms may mix in, affecting the subsequent fermentation process. In the fermentation and aging processes, the entry of airborne bacteria may lead to spoilage of the vinegar and changes in its flavor. Therefore, aged vinegar production workshops usually need to achieve a high level of cleanliness, such as Class 10,000 or even higher. According to relevant standards, in a Class 10,000 cleanroom, the number of dust particles ≥ 0.5μm per cubic meter of air should not exceed 352,000, and the maximum allowable number of microorganisms is ≤ 100 colony-forming units per cubic meter. As a necessary passage for personnel and goods entering the clean workshop, the air shower must have high-efficiency purification capabilities to ensure that personnel and materials entering the workshop do not bring in excessive pollutants.​

II. Consider the Core Performance Indicators of the Air Shower​

(I) Air Velocity and Air Volume​

The core function of the air shower is to blow off the dust and microorganisms attached to the surface of personnel and goods through strong airflow. Generally, an appropriate air velocity is the key to ensuring the air shower effect. For aged vinegar production, it is recommended to choose an air shower with an air velocity of 25 - 30m/s. If the air velocity is too low, it cannot effectively blow off dust and microorganisms; if it is too high, it may cause discomfort to personnel and increase energy consumption. In addition, the air volume is also crucial. Sufficient air volume can ensure comprehensive airflow coverage and achieve  - free purging. In actual selection, the required air volume should be calculated according to the size and usage frequency of the air shower to ensure the air shower effect.​

(II) Filtration Efficiency​

The filters equipped in the air shower directly determine its purification ability. Currently, common filters on the market include primary filters, medium - efficiency filters, and high - efficiency filters. In aged vinegar production, it is recommended to adopt a three - stage filtration combination of primary  + medium - efficiency + high - efficiency filters. The primary filter can filter large - particle dust and debris, the medium - efficiency filter further intercepts smaller dust particles, and the high - efficiency filter can filter out tiny particles ≥ 0.3μm and most microorganisms, with a filtration efficiency of over 99.99%, effectively ensuring the cleanliness of the air entering the workshop.​

(III) Air Shower Time​

The setting of the air shower time needs to be adjusted according to actual requirements. Too short an air shower time cannot fully remove the pollutants on the surface of personnel and goods; too long an air shower time will affect work efficiency. Generally, aged vinegar production enterprises can set the air shower time at 15 - 30 seconds, which can ensure a good purification effect without causing congestion of personnel and logistics.​

III. Select the Appropriate Type According to the Usage Scenario​

(I) Personnel Air Showers​

Personnel are one of the important sources of pollutants in the workshop, so personnel air showers are essential equipment for aged vinegar production enterprises. According to the number of workshop personnel and usage frequency, single - person single - blow, single - person double - blow, multi - person double - blow, or multi - person triple - blow air showers can be selected. If the enterprise is small - scale with low personnel flow, a single - person single - blow air shower can meet the demand; for large - scale enterprises with high personnel flow, it is recommended to choose multi - person air showers to improve traffic efficiency. In addition, air showers with functions such as intelligent voice prompts and automatic door control can also be selected to enhance the convenience and intelligence of use.​

(II) Goods Air Showers​

During the aged vinegar production process, raw materials, packaging materials, and other goods also need to be purified when entering the workshop. The size of the goods air shower should be customized according to the size and shape of the goods to ensure that the goods can pass smoothly and be fully purged. At the same time, the air velocity and air volume settings of the goods air shower should be appropriately higher than those of the personnel air shower to deal with the potentially more pollutants on the surface of the goods.

The above content elaborates on the key points for selecting air showers in aged vinegar production from multiple aspects.