HygenAir A+H Hygienic Air Handler Engineering Handbook – 1st Edition

TECHNICAL BULLETIN

Topic: HygenAir A+H Hygienic Air Handler Engineering Handbook – 1st Edition

Date: REV B 2023

Author: Bruce I. Nelson, P.E., CEO BVN Engineering

CLICK HERE to read the full paper

ABSTRACT

Heating, ventilation, and air conditioning (HVAC) systems in food processing facilities function to maintain the temperature and humidity in the production spaces. Day-to-day sanitary operations are dependent upon a properly functioning system for prevention of condensation as well as overall employee comfort. In addition, it is desirable to create positive air pressure differentials in critical or sensitive food handling rooms (e.g., packaging rooms). Because of these demands, the facility should have properly sized air handling units and an adequate distribution system to do the job. Because HVAC systems have proven to be a source of contamination with pathogenic microorganisms, certain sanitary construction, design, and installation features need to be considered. Systems should be constructed, designed, installed, cleaned, and maintained so that they are not a source of contamination. For example, the intake air supply should be located to not draw air from nearby sources of contamination (e.g., chemicals, bird droppings); adequate filters should be installed (and changed at appropriate intervals); and duct work should be located outside of the processing areas. Finally, air handling systems should be designed to be completely cleanable. Interior surfaces should be sealed to provide for contamination control, and final air filtration is recommended.

CLICK HERE to read the full paper

For Professional Help with the Application of Natural Refrigerants

Serving Clients Worldwide