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


Ventilation in the Confectionery Factory

Manufacture of confectionery products associated with heat, dust and moisture. Gas and vaporous hazards are insignificant.

Production is the scourge of sugar dust from crushing the sugar and use the resulting powdered sugar. Sugar dust is not toxic, but the harmful effect on tooth enamel, causing its destruction.

Powdered sugar is widely used in confectionary production: it is necessary for the manufacture of chocolate, for the production of marshmallow, coated tablets, sugar and cranberries in the so-called products. That's icing sugar is a source of dust, as the sugar little dusty. The main sources of heat generation in the considered production - stoves and cooking sets. Heat is also on the pipelines, machinery, the cooling of products and people. Production requires a lot of manual labor, heat from people significantly affect the thermal state of the shop.

Considerable heat, exceeding the heat of thermal and cold season, are observed in the biscuit kiln, where the baked cookies, and a brewhouse. In the biscuit shops installed large mechanical furnace with gas heating, rarely applied electric furnace.

In the furnace ventilation units designed to combat heat. Gassing is so insignificant that they can not be ignored. Oven for baking waffles, bases for cakes, pies, etc., giving a relatively small heat release, usually installed is not isolated to the common areas with other equipment.

In determining the heat generation of the mechanisms believed that 35 to 45% of the installed capacity of electric motors is transformed into heat. In some cases, when a large number of mechanisms and incomplete download of the transition of the installed capacity in the heat take less, namely from 25 to 30%.

Heat from the vacuum apparatus, collected and heated surfaces, as well as the pipeline is determined from the heated surface and its temperature, which usually ranges from 40-50 В° C.

Cooking devices, in addition to heat, sweat. They are usually provided with local suction or placed under the glazed curtain.

Air curtains are widely used in the confectionery industry. They are executed with a frame made of light alloys and glass from organic or mineral safety glass. Need to stipulate that the prejudice against the health authorities veils of ordinary glass unreasonably: broken glass - a rare phenomenon (this is usually the case of an emergency). Vlagovydeleniya on confectionery factories are relatively small and are localized mostly local suction, due to said high humidity indoors is rare. Nevertheless, should not be ignored vlagovydeleniya.

Certain amount of heat and moisture released from the cooling of the product - bakery products, candies, etc. These allocation should be taken into account in the heat and moisture balances. Amount of water allocated from the finished products (chocolate, candy), take in the amount of 0,5-1% by weight of product.