Standard for Compressed Air for Food Enterprises

In food enterprises, compressed air is an important "role", it is like a "little assistant" on the food production line, helping our food to be better produced. However, this little assistant must also abide by some "rules" to ensure the safety and quality of food.

First of all, the compressed air must be "oil-free" and "tasteless", just like providing a "clean" working environment for the food production line to avoid "pollution" caused by oil and peculiar smell ".

Secondly, the "water content" of compressed air should also be strictly controlled, and water should not be allowed to "secretly" enter the food, otherwise it may cause food deterioration. Therefore, we must ensure that the dew point temperature of the compressed air is lower than the dew point temperature of the ambient air, so that it remains "dry".

Furthermore, the "particulate matter" in the compressed air cannot be ignored. These tiny particles may "take the opportunity" to mix into food, affecting the quality and safety of food. Therefore, we need to filter and purify the compressed air to ensure its "purity".

Finally, compressed air also needs to be "stably" supplied to the food production line, just like a "reliable" assistant, always sticking to his post to ensure the smooth progress of the production process.

In general, food companies have very strict standards for compressed air, just like treating their own "little assistants", making it "clean" and "reliable". In this way, we can produce more safe, high-quality food, so that consumers can eat at ease and satisfaction!