Air pollution in industrial enterprises

Airborne pumps

basic principle of ventilation

Centrifugal exhaust veshilyatory

Determination of air exchange

dust control

Exhaust System

Forced ventilation on confectionery

Hourly values

mist of water vapor

pressure loss in the flare emissions

radioactive dust

scheme of the central pressure inlet system

Special prechamber

temperature gradient

Ventilation at bakeries

Ventilation in the Confectionery Factory

ventilation when dealing with heat

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Air conditioning

The food industry used air conditioning. Called a primarily technological needs. In some cases, air conditioning with cooling machines provided to reduce the temperature in the production facilities needed to prevent spoilage of products such as chocolate. Less likely to want to preserve a certain humidity, which also cause sensitivity to the production of high humidity.

Industrial premises food businesses are usually located in relatively small, usually multi-storey buildings, bearing the name of the main building. In addition to the main building is usually located at the site of ancillary buildings - domestic, administrative, storage, etc. Often there is a proper boiler - usually steam, as is almost always required process steam.

Supply plant in the multi-storey buildings are located mostly in the basements or first floors. Perhaps, however, and floor location of the inlet chambers. Exhaust fans are encouraged to focus on isolated areas on the upper floor, attic or special add-ins on the roof. Filters and other dust collectors allowed to have on any floor in the vicinity of aspiriruemoy equipment. Industry trends in Russia: the bakery. Advertising in print media in Russia.

Food production is usually silenced. With this in mind, as well as considerations as clean as possible, do not place fans in the premises, on platforms and mezzanines. It is absolutely inadmissible to establish production facilities in axial fans, in particular in the windows (except for emergency ventilation). Inlet and exhaust chambers should be isolated from each other, preferably independent inputs. The main hazard na food companies - specific heat, vlara and dust. Gassing play a lesser role, aerosols and vapors are rare. Exceptions are vitamin plants, whose technology dramatically different from tehpolo! Pi proper food plant. Vitamin production approaches to chemical and accompanied by the release of toxic and hazardous substances.

No toxic gases determines how the distribution of fresh air. Dusty places, the air is supplied into the upper band mainly through perforated na sang. In other areas is acceptable concentrated feed fresh air.

On food plants is substantial automation of ventilation systems. Constant temperature in the premises are equally responsible sanitary and technological requirements. Blocking ventilation with technological equipment is usually not performed.

Food industry encompasses a variety of production. Ventilation systems are also varied, ranging from relatively simple to dairy plants to highly complex in the shops of waste at meat processing plants. Below we consider the ventilation of confectionery and baking industries, as well as ventilation catering. Latest companies are part of the majority of factories and of interest to a wide range of designers of industrial ventilation.

annular duct with shields

Wet cleaning

Aeration

Air pollution is industrial site

Airborne pumps

Airborne pumps to vent