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      Design requirements for food QS purification workshop warehouse?

      Author: Shenzhen Zhongjing Global Purification Technology Co., Ltd.issuing time:2018-07-23 20:58:10Pageviews:518smallinBig

      The supporting warehouses mainly include raw material warehouses, auxiliary materials warehouses, finished product warehouses, packaging materials warehouses, and garbage warehouses. In addition, so...

          The supporting warehouses mainly include raw material warehouses, auxiliary materials warehouses, finished product warehouses, packaging materials warehouses, and garbage warehouses. In addition, some food purification workshops need to set up some glass bottles and container yards, dangerous goods warehouses, etc. according to their own characteristics. . Fruit and vegetable raw material warehouses, which are stored for a long time, generally use cold storage above freezing point. The relative humidity in the warehouse is 85%-90%, which is generally located in the bottom layer or single-layer bungalow of multi-storey cold storage; short-term storage, generally With the normal temperature library, simple bungalows can be used, and the doors of the warehouse should be convenient for materials to enter and exit. If necessary, you can also use storage methods such as controlled atmosphere storage, radiant preservation, vacuum cooling and preservation for fruits and vegetables. The grain and powder warehouses supported by the food purification workshop can be divided into low temperature warehouses below 15 degrees Celsius, quasi-low temperature warehouses below 20 degrees Celsius and normal temperature warehouses according to temperature control performance; the powder storage warehouse should be kept clean and dry, and when the bagged flour is stacked and stored, Apply sleeper moisture. The meat and poultry raw material warehouse supported by the food purification workshop is generally also called the low temperature cold storage. The temperature is minus 18-15 degrees Celsius and the relative humidity is 95%-100%. In order to prevent the material from shrinking and avoid using the air cooler, the cold storage is adopted. Pipe cooling.


          The packaging material library requires moisture-proof, dehumidification, and sun-proof. The window should be small and not large. The design load capacity of the warehouse floor depends on the material capacity. The material capacity is large, such as canned product warehouse, etc., should be 1.5-2.0t/m2. Consider an empty tank warehouse with a small capacity, which can be considered at 0.8-1.0 t/m2, and between 1.0 and 1.5 t/m2 between the two. The heat preservation library supported by the food purification workshop is generally only used for the insulation of canned products. It should be referred to as small compartment shape, so as to be stacked separately according to different shifts and different specifications. The outer wall of the thermal insulation warehouse should be designed and constructed according to the thermal insulation wall, and it is not suitable to open the window. The door should be tightly closed; the space inside the library need not be too high, 2.8-3.0M, and each small room should be equipped with a temperature automatic control device to automatically maintain the constant temperature. Zhongjing Global Purification can provide consulting, planning, design, construction and decoration services for food purification workshops.


          The finished product warehouse of the food purification workshop requires convenient entry and exit of the goods. The floor slab should be strong. The load per square can be 1.5-2.0t. When using the forklift pallet stacking, additional load should be considered. The warehouses of cakes, panels and other products with high moisture and oil content should maintain certain temperature and humidity conditions to prevent premature hardening or rancidity of the products; flour products should not be stacked in the open air, confectionery and biscuit products with low moisture content. The warehouse should be dry and ventilated to prevent the products from absorbing water and deterioration. The food purification workshop is the core of the whole plant. The location of the warehouse can only be arranged reasonably around this core. When considering the rationality and fluency of the process layout, the process designers must not only consider the interior of the food purification workshop, but should The base point has been extended to the whole plant as a whole.

      2018-07-23 518People browsing
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