Dust extraction in the food industry
In the food or food industry, hygiene legislation (HACCP legislation) has been established and is strictly controlled. This concerns, among other things, physical contact during the operations, but also ‘particles’ that hang in the indoor air and can whirl into the products during production. Coarse dust and fine dust hanging in the processing hall must not end up in food because this can spoil the product. This creates hygiene problems but can also be harmful to personnel (inhalation) and, if it gets into sensitive machine sensors, causes malfunctions. Dust extraction in the food industry is therefore necessary.
Which dust extraction suits the food industry best? During the production and preparation of foodstuffs, work must be done as hygienically as possible. Incidentally, dry dust can also be released into the air during the production of foodstuffs or semi-finished products. For the food industry, dust is a major problem for the quality of work (including hygiene), productivity, costs and the health of employees. Dust extraction in the hall is necessary to solve the problems immediately.
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