Cases - Guangzhou Cleanroom Construction Co., Ltd. of page 13

In the food production industry, creating a production environment that meets strict hygiene standards is of utmost importance. As Guangzhou Cleanroom Construction Co., Ltd., a company specializing in one-stop cleanroom construction, we deeply understand the pivotal role that fiber indoor ventilation ducts in food workshops play in maintaining indoor air quality, ensuring food safety, and enhancing production efficiency. This article will conduct an in-depth exploration of the advantages, design key points, installation specifications, and maintenance of fiber indoor ventilation ducts in food workshops, providing comprehensive and professional references for food enterprises. I. Unique Advantages of Fiber Indoor Ventilation Ducts in Food Workshops (1) Excellent Cleanliness Performance, Aligning with High Standards of Food Production Food production has extremely high requirements for environmental cleanliness. Even the tiniest dust particles or microorganisms can pose threats to food quality and safety. Fiber indoor ventilation ducts are made from special fiber materials. Their smooth surfaces are less prone to dust accumulation, effectively reducing the growth and attachment of microorganisms. Compared with traditional metal air ducts, fiber ducts do not rust or corrode, preventing debris from entering the workshop air due to duct aging. This provides a cleaner and safer air delivery environment for food production. For example, in a pastry baking workshop, fiber ventilation ducts can ensure that there are no metal debris in the air, preventing them from mixing into the pastries and safeguarding the high quality of the products. (2) Good Ventilation Uniformity, Stabilizing Workshop Temperature and Humidity Different areas within a food workshop have strict and consistent requirements for temperature and humidity. Fiber ventilation ducts feature a unique surface - type air outlet mode. Air is discharged through the fiber gaps in the entire duct wall or evenly distributed small holes, enabling large - area and uniform air delivery. This allows the temperature and humidity in every corner of the workshop to quickly reach and maintain the set range, effectively avoiding local overheating, overcooling, or excessive humidity. Take a dairy production workshop as an example. A stable temperature and humidity environment is crucial for milk fermentation, storage, and other processes. Fiber ventilation ducts can ensure that the temperature in the fermentation area remains constant within the appropriate range, improving the quality stability of dairy products. (3) Outstanding Condensation Resistance, Preventing Food from Getting Damp and Spoiled During the food production process, especially in processing areas for cold - stored and frozen foods, condensation often occurs on the surface of ventilation ducts. Condensation not only affects the service life of the ventilation ducts but may also cause water droplets to fall, contaminating food or equipment. Fiber indoor ventilation ducts have excellent heat insulation performance. By allowing cold air to permeate through the fiber of the entire duct wall, a cold air layer is formed outside the duct wall, creating almost no temperature difference between the inside and outside of the duct wall. This fundamentally solves the condensation problem, eliminating the need for additional pipe insulation measures. In an ice cream production workshop, fiber ventilation ducts can effectively prevent condensation in a low - temperature environment, avoiding water droplets from contaminating ice cream products and ensuring product quality. (4) Lightweight and Easy to Install, Reducing Construction Costs and Difficulties The construction of food workshops often requires the installation of complex ventilation systems within limited space and time. Fiber ventilation ducts are extremely lightweight, approximately 1/40 the weight of traditional metal ventilation systems. This significantly reduces the load on roofs or walls, making them particularly suitable for places with limited load - bearing capacity of the building structure. At the same time, their installation process is simple and quick. Using a dedicated steel rope or aluminum rail suspension system, the installation time is usually only 1/10 or less of that of traditional systems, which can significantly shorten the project cycle and reduce construction costs. For food enterprises that need to upgrade or transform existing workshops, this advantage of fiber ventilation ducts is even more prominent, as the ventilation system can be updated quickly without affecting normal production. II. Design Key Points of Fiber Ventilation Ducts in Food Workshops (1) Determine Duct Routes Based on Workshop Layout and Production Processes The layouts and production processes of food workshops vary. The design of ventilation ducts needs to be closely integrated with the actual situation of the workshop. First, a detailed analysis should be conducted on the equipment layout, personnel flow, and functions of different production areas within the workshop to determine the optimal duct routes. For example, in a meat processing workshop, the ventilation requirements of the raw material processing area, cutting area, and packaging area are different. Ventilation ducts should be reasonably arranged according to the characteristics of each area to ensure that each area receives sufficient and appropriate ventilation. At the same time, efforts should be made to avoid ducts crossing areas with different cleanliness requirements to reduce the risk of cross - contamination. The duct routes should be simple and smooth, mainly consisting of straight pipes, and the number of branch pipes should be minimized as much as possible. When turns, diameter changes, and branch pipes must be designed, custom - made elbows, reducing pipes, tees, crosses, and other fittings can be used. Each component is connected to the main pipe and branch pipes with zippers to ensure the tightness and firmness of the connection. (2) Accurately Calculate Ventilation Volume and Pipe Diameter to Meet Production Requirements Accurately calculating the ventilation volume required for a food workshop is a crucial part of designing fiber ventilation ducts. The determination of ventilation volume needs to comprehensively consider factors such as the workshop area, height, number of personnel, equipment heat dissipation, and temperature and humidity requirements of the production process. For example, in a beverage filling workshop with a large number of personnel and high - heat - generating equipment, a large ventilation volume is required to ensure fresh air and appropriate temperature. Based on the ventilation volume requirements and the characteristics of fiber ventilation ducts, the pipe diameter should be reasonably determined. The air velocity inside circular fiber fabric ducts is related to the internal static pressure. When the static pressure and air velocity do not match, the ducts may vibrate, affecting the air supply effect. Therefore, during the design process, the air velocity inside the ducts should not be too high. Generally, the air velocity of the main pipe is 8 - 10m/s, and that of the branch pipe is 6 - 8m/s; for semi - circular and special - shaped pipes, the air velocity should be appropriately reduced according to the selection. Through precise calculations, it is ensured that the ventilation system can not only meet the ventilation requirements of the workshop but also guarantee the stability and efficiency of the system operation. (3) Select Appropriate Air Outlet Modes to Optimize Air Distribution Fiber ventilation ducts have a variety of air outlet modes, each with its applicable scenarios and characteristics. In the design of food workshops, appropriate air outlet modes need to be selected according to the functions and requirements of different areas. For example, in food storage areas, the permeation (fabric) air outlet mode can be adopted. Air evenly permeates from the surface of the permeable fiber fabric, avoiding the feeling of wind in the air - supply area, reducing the disturbance to food, and meeting high - standard comfort requirements, which is conducive to the long - term storage of food; in processing areas with frequent personnel activities, the large - orifice or jet mode can be used to achieve long - distance and large - volume air supply, quickly adjusting the temperature and humidity in the area and ensuring the comfort of workers and the stability of the production environment. After determining the air outlet mode, the number and specifications of air outlets also need to be accurately calculated according to the air supply volume and air supply velocity requirements to achieve the best air distribution effect. III. Installation Specifications and Procedures of Fiber Ventilation Ducts (1) Preparation Work Before Installation Before installing fiber ventilation ducts, sufficient preparation work is required. First, conduct a detailed measurement and survey of the workshop site to ensure that the installation space meets the requirements and check the load - bearing capacity of the building structure to provide a basis for installing the suspension device. At the same time, conduct strict quality inspections on fiber ventilation ducts and related accessories to ensure that the ducts are free from damage, cracks, and that the accessories are complete and of qualified quality. In addition, prepare the tools and equipment required for installation, such as steel ropes, aluminum rails, hoisting equipment, zipper tools, etc., and provide professional training to installation personnel so that they are familiar with the installation process and specifications and master operation skills. (2) Duct Installation Procedures Installation of Suspension Devices: Determine the positions of suspension points on the workshop ceiling or walls according to the design plan, and install dedicated steel rope or aluminum rail suspension devices. The installation of suspension devices should be firm and reliable to ensure that they can bear the weight of the ventilation ducts and the vibration during operation. During the installation process, pay attention to adjusting the height and levelness of the suspension devices to ensure the flatness of the ducts after installation. Duct Assembly and Connection: Assemble the fiber ventilation ducts according to the design requirements. First, connect the main pipes, and then install the branch pipes and various accessories. When connecting, use zippers to tightly connect each component to ensure the tightness of the connection and prevent air leakage. During the connection process, check whether the duct routes and angles meet the design requirements, and adjust them in a timely manner if there are any deviations. Duct Fixing and Adjustment: Lift the assembled ventilation ducts through the suspension devices, adjust the position and height of the ducts to make them meet the design installation height and levelness requirements. Then, use fixing parts to firmly fix the ducts to the suspension devices to ensure that the ducts do not shake or shift during operation. Pay attention to avoid damaging the ducts during the fixing process. Air Outlet Installation: Install the corresponding air outlets according to the design of the air outlet mode. The installation of air outlets should be firm, and the connection with the ducts should be tight to ensure smooth air outlet. For air outlets with special installation requirements, such as nozzles and mesh - strip air outlets, strictly follow the installation instructions to ensure that the air outlet effect of the air outlets meets the design requirements. (3) Debugging and Testing After Installation After the installation of ventilation ducts is completed, comprehensive debugging and testing are required. First, conduct a trial run of the ventilation system, check the operation of the fan, whether there are any air leakage phenomena in the ducts, and whether the air outlet of the air outlets is normal. Through the trial run, promptly discover and solve any problems that may occur during the installation process. Then, use professional testing equipment to test various performance indicators of the ventilation system, such as ventilation volume, air velocity, air pressure, temperature and humidity distribution, etc., to ensure that the system performance meets the design requirements and the use standards of food workshops. For situations where the test results do not meet the requirements, conduct a detailed analysis and adjustment until the system performance reaches the standard. IV. Maintenance of Fiber Ventilation Ducts in Food Workshops (1) Regular Cleaning to Keep the Inside of the Ducts Clean Regular cleaning of fiber ventilation ducts in food workshops is an important measure to maintain their good operating condition and ensure workshop air quality. Due to the presence of certain dust, grease, and other pollutants in the food production environment, long - term accumulation will affect the ventilation effect and hygiene of the ducts. It is recommended to conduct a comprehensive cleaning of the ducts every certain period (such as 3 - 6 months). When cleaning, professional duct cleaning equipment, such as duct cleaning robots and high - pressure water guns, can be used to thoroughly remove dust, dirt, and other substances inside the ducts. For some difficult - to - clean areas, special cleaning agents can be used, but it is necessary to ensure that the cleaning agents do not damage the fiber material and do not pollute the workshop environment. After cleaning, check the ducts to ensure that there is no residual dirt or cleaning agent. (2) Check Duct Sealing and Connection Parts Regularly checking the sealing of fiber ventilation ducts and the firmness of connection parts is crucial. With the operation of the system, the connection parts of the ducts may become loose or the sealing performance may decline due to factors such as vibration and temperature changes, resulting in air leakage, which will affect the ventilation effect and the workshop environment. The connection parts of the ducts should be checked monthly to see if the zippers are loose and if the sealing rubber strips are aged or damaged. If problems are found, repair or replace them in a timely manner. For possible damage, cracks, and other situations on the surface of the ducts, repair them in a timely manner. Special fiber repair materials can be used for processing to ensure the integrity and sealing of the ducts. (3) Maintain Suspension Devices and Related Accessories The maintenance of suspension devices and related accessories of fiber ventilation ducts should not be overlooked. Regularly check whether the steel ropes and aluminum rails of the suspension devices are worn or deformed. If there are problems, replace them in a timely manner to ensure the safe suspension of the ducts. At the same time, check whether the fixing parts, hooks, and other accessories are loose, and tighten them in a timely manner if they are loose. For some movable parts, such as the adjustment devices of air outlets and valves, conduct regular lubrication maintenance to ensure that they can be operated flexibly and can normally adjust the ventilation volume and air direction. In addition, pay attention to checking the anti - corrosion performance of the suspension devices and accessories. If rust occurs, conduct rust removal and anti - corrosion treatment in a timely manner. (4) Adjust the Ventilation System in a Timely Manner According to Production Changes The production situation of food enterprises may change due to factors such as market demand and product types, which requires the fiber ventilation duct system to be adjusted in a timely manner. For example, when an enterprise adds new production lines or expands production scale, the number of equipment, the number of personnel, and the heat generation in the workshop will change. At this time, the ventilation volume, air velocity, and other parameters of the ventilation system need to be recalculated and adjusted. By adjusting the speed of the fan, opening or closing some air outlets, and other methods, the ventilation system can meet the new production requirements. At the same time, during different seasons or different process stages of food production, the requirements for temperature and humidity may also be different, and the operation mode of the ventilation system also needs to be adjusted accordingly to ensure that the workshop environment always meets the food production standards. With rich experience and a professional technical team in the field of cleanroom construction, Guangzhou Cleanroom Construction Co., Ltd. can provide food enterprises with one - stop solutions for fiber ventilation duct design, installation, and maintenance. We deeply understand the importance of the ventilation system in food workshops for food safety and production efficiency and are committed to creating an efficient, stable, and clean ventilation environment for customers, helping food enterprises improve product quality, reduce production costs, and achieve sustainable development. Choosing Guangzhou Cleanroom Construction Co., Ltd. means choosing a professional and reliable partner for cleanroom construction, which will escort your food production business.

I. Comparison of Standard Positioning and Core Frameworks MS 1514:2009 Food Safety Management System — Hygiene and Safety Requirements As a fundamental specification for food production in Malaysia, this standard takes Good Manufacturing Practice (GMP) as its core, establishing a full-process hygiene management system from plant design to personnel operation. Its underlying logic is to control food contamination risks from the source through standardized hardware facilities and operational processes, applying to the basic compliance construction of various food production enterprises. MS 1480:2019 Regulations and Requirements of Malaysia's Food Hygiene Law Framed by the Hazard Analysis and Critical Control Point (HACCP) system, this standard focuses more on the systematic assessment and precise control of potential risks in the food supply chain. Through dynamic risk identification and key link management, it forms a closed-loop management model of "prevention - monitoring - correction", serving as an advanced supplement to MS 1514:2009, especially suitable for export enterprises and high-risk food categories0 . II. Breakdown of Core Requirements and Practical Scenarios ▶ MS 1514:2009 — Rigid Specifications for Production Environment 1. Compliance Construction of Facilities and Equipment Plant Design: The food production area is required to maintain a distance of at least 50 meters from pollution sources (such as waste treatment stations), and the workshop walls must use food-grade tiles (joint width ≤2mm) to prevent dirt accumulation. For example, Malaysian palm oil processing plants should divide the crude oil refining area and finished product filling area according to this standard, avoiding cross-contamination through physical partitions. Equipment Selection: It is clearly stipulated that the material of pipes in contact with food must be 316L stainless steel (in line with ASTM A276 standard), and the surface roughness Ra ≤ 0.8μm to ensure no detergent residue. After a Malaysian instant noodle factory replaced old equipment accordingly, the microbial overstandard rate of the production line decreased by 65%. 2. Basic Control of Personnel and Raw Materials Hygiene Operation: Employees must go through five procedures of "first change - handwashing - disinfection - second change - air shower" before entering the clean area. Handwashing should follow the WHO-recommended "seven-step handwashing method", and the hand cleanliness should be monitored in real time through an ATP fluorescence detector. Raw Material Acceptance: Establish a "three-certificate inspection" system (supplier qualification certificate, raw material inspection certificate, transportation temperature control record). For fresh raw materials, additionally inspect the slaughter/fishing date and cold chain transportation temperature curve, such as the core index control of imported Thai durians by Malaysian durian processing enterprises. ▶ MS 1480:2019 — Intelligent Upgrade of Risk Prevention and Control 1. Dynamic Application of HACCP System Hazard Analysis Example: In the production of ready-to-eat bird's nest, MS 1480:2019 identifies "nitrite in bird's nest raw materials" (chemical hazard) and "temperature fluctuation in the sterilization process" (biological hazard), sets the sterilization link as a critical control point, requires a sterilization parameter of 121℃/15 minutes, and configures dual-channel temperature sensors for real-time monitoring. Intelligent Monitoring System: A Malaysian ready-to-eat food enterprise has introduced AI visual inspection equipment to carry out 100% online monitoring of the packaging sealing link. When the sealing fold width > 1mm is detected, the system automatically removes unqualified products and generates a deviation report, complying with the standard requirement of "corrective actions when critical limits deviate". 2. Full-chain Traceability and Emergency Response Blockchain Traceability Application: A Malaysian baking enterprise uploads data such as raw material procurement (e.g., flour batch), production records (mixing time/temperature), and quality inspection reports (microbial test results) to the chain. Consumers can view the full-process information of products from wheat planting to the shelf by scanning the code, achieving the standard requirement of "tracing to specific production links within 4 hours". Pest Early Warning System: Deploy an IoT pest monitoring device in the warehouse. When the number of flying insects captured exceeds the threshold (e.g., 5 in 24 hours), the system automatically starts a pulse insecticidal lamp (wavelength 365nm) and pushes an alarm to the manager's mobile phone, complying with the core requirement of "preventive pest control" in the standard. III. Corporate Value of Collaborative Implementation of Two Standards 1. Dual Empowerment of Compliance and Market Enterprises that meet both standards can obtain the "Safe Food Certification" (MyGMP+HACCP dual-standard certification) from the Malaysian Ministry of Agriculture, which is a necessary condition for entering Southeast Asian chain supermarkets (such as Tesco and AEON), and the product premium can reach 15%-25%. A Malaysian coconut milk export enterprise successfully passed the EU EFSA (European Food Safety Authority) audit through dual-standard management, entered high-end markets in Germany, the Netherlands, etc., and its annual export volume increased by 40%. 2. Optimization of Risk Cost and Management Efficiency Through the hardware standardization construction of MS 1514:2009, enterprise equipment maintenance costs are reduced by 30%, while the HACCP system of MS 1480:2019 reduces food safety accident rates by 92% and recall costs by 85%. A Malaysian frozen food enterprise using dual standards integrates the requirements of the two standards through a digital management system, improves internal audit efficiency by 50%, and meets the legal requirement of Article 13 of the Malaysian Food Law that "enterprises need to submit a food safety management report annually". IV. Countermeasures and Suggestions for Chinese Enterprises (Taking Guangzhou Cleanroom Construction Co., Ltd. as an Example) 1. Equipment Adaptation Solutions For the workshop purification requirements of MS 1514:2009, a three-stage filtration system (primary effect G4 + medium effect F8 + high efficiency H13) can be provided to ensure that the number of air dust particles in the clean area ≤ 3,520 pieces/m³ (ISO 8 class standard), and an ozone generator (concentration ≥ 0.5ppm) is configured to achieve automatic disinfection, meeting the hygiene requirements of palm oil refining workshops. For the HACCP critical control points of MS 1480:2019, temperature-humidity-pressure difference sensors can be integrated to provide a real-time data monitoring system for the sterilization kettle of ready-to-eat food enterprises. When the temperature deviates by ±1℃, an audible and visual alarm is automatically triggered, complying with the standard requirement of "continuous monitoring of key parameters". 2. One-stop Compliance Services Combining the water treatment requirements of the two standards (e.g., MS 1514:2009 stipulates that production water should meet the WHO drinking water standard), a water treatment solution of RO reverse osmosis + ultraviolet sterilization can be provided to ensure that the total coliform bacteria in water ≤ 3CFU/L. Meanwhile, help enterprises establish a water quality detection record system to meet the traceability requirements of MS 1480:2019. Provide integrated services of "purification equipment + intelligent monitoring system + compliance training" for Malaysian food enterprises. For example, for the employee training required by MS 1480:2019, customize courses combining HACCP principles and purification equipment operation to help enterprise employees pass the annual assessment of the Malaysian Food Safety Authority (FSA). Conclusion MS 1514:2009 and MS 1480:2019 are like the "two-wheel drive" of Malaysia's food industry, with the former consolidating the foundation of production specifications and the latter building a line of defense for risk prevention and control. For Chinese purification equipment enterprises, deeply understanding the technical requirements and compliance logic of the two standards can not only provide precise solutions for Malaysian customers but also help Sino-Malaysian food trade achieve win-win development on the track of safety and compliance.

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