FEATURE DUST & FUME EXTRACTION
HIGH SPEED DOORS HOLD key to dust control in food operations
A breach of hygiene standards could cause a food processing operation to be shut down. High speed automated doors can help secure working areas as Alan Ryder of Sara LBS explains
E
nvironmental control is critical for organisations dealing with food,
particularly for human consumption. One of the key elements to doing this is securing the workplace from the outside or other departments where hygiene is not as crucial. However some form of entrance/exit is always going to be required and for this a high speed automated door is probably the best solution as it will minimise the time the door is open, always shut promptly and requires no physical contact which could facilitate bacterial transfer. There is a general perception that most bacteria are airborne and can be blown in through an open door. However, most are transferred from object to object, often via people’s hands. Thus, a door will stop airborne bacteria but unless it is automatic the handles or operating button may provide a route by which bacteria can be carried into the workplace. For maximum hygiene protection all surfaces of a door, its frame and related parts should be of a material that does not encourage bacterial activity such as stainless steel; designed for easy wipe down (including internal surfaces); have no nooks and crannies where bacteria can thrive; open at the bottom so that water and cleaning fluids can run off rather than pooling and becoming a dust and dirt trap. Dust and dirt are probably more of an
immediate hygiene threat in the food industry than bacteria. They are visible, especially to a hygiene inspector.
AIRBORNE DUST Dust can easily become airborne, blown around and settle where it is not wanted. Obviously, settling on food products will compromise production so it is completely unacceptable anywhere within the production space it may encourage bacterial growth, transferred to people’s hands or to food products. A fast opening and closing door reduces the time dust has to enter while an automatic one that operates without having person after person touch the same handle or button will reduce the sort of relay transfer by which dust and other small particulates travel.
16 JULY/AUGUST 2015 | FACTORY EQUIPMENT
at least slightly different to that on the other. Each time it is opened there will be a temperature gradient and heat will flow freely to the cooler side until the door is closed again, upsetting the optimised temperature in the food handling area. Food production, storage and
distribution are usually temperature- critical activities so the effects of doors opening/closing has to be considered and managed within acceptable tolerances. However, in a busy commercial environment there may be a need for considerable traffic in/out of the production area thus doors may need to open multiple times an hour. It should be noted that considerable energy is required to change a work space’s temperature from ambient so that it is optimised for food operations. Fast doors can have a significant impact on controlling energy bills as well as hygiene control.
KEEPING OUT VERMIN A further consideration is vermin: insects, spiders, birds, animals such as mice, rabbits and squirrels will be naturally attracted toward food aromas, warmth and in the case of domestic strays - human contact. A fast acting door will go a long way to thwarting their entry. It should be noted that vermin could easily transfer from an adjacent area of the building where hygiene practises are not so rigorous such as an engineering workshop, office or corridor. Therefore food safe doors need to be vermin-proof, constructed from materials that cannot be gnawed through by mice or eaten away by insects. The physical design should not include any gaps or holes through which animals or insects can pass nor any crevices or cavities that could provide a nesting site.
TEMPERATURE CONTROL It is almost inevitable that the temperature on one side of a door will be
A fast opening and closing door reduces the time dust has to enter while an automatic one will reduce the sort of relay transfer by which dust and other small particulates travel
NEW STANDARDS FOR HYGIENE AND USER SAFETY To meet specific requirements for the food industry sara LBS has developed the Rapid Food Door, setting new standards for hygiene, efficiency and user safety while providing rapid opening/closing. The entire door, side frames, top roll and
motor cover and the bottom profile are made of stainless steel. Smooth surfaces ensure there is nowhere for dust, dirt and debris to accumulate. The side frames are hinged to enable thorough cleaning and disinfecting of internal areas and are free- draining. The door is clear PVC with vertical reinforcement stripes and powered by a geared brake motor which can be fitted with a stainless steel cover. For maximum safety the motor is controlled by a frequency converter, an electrical safety contact edge and a door line photocell. A graphics screen and simple user interface allow easy set up and automatic operation. The door meets all requirements for access in food processing environments and European safety requirements for power operated doors.
sara LBS T: 01442 245577
www.saralbs.co.uk Enter 309
/ FACTORYEQUIPMENT
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