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


Forced ventilation on confectionery

Forced ventilation in confectionery should fully meet the above, the inadmissibility of dust in the premises. For, unfortunately, design standards of the confectionery industry does not contain any guidance on this issue. There is no data in the literature.

Filtration of incoming air and year-round, designed for summer work supply plants - are required for confectioneries. In the production building windows must be deaf.

Operable transoms for extra aeration in the summer may be allowed only in buildings with significant heat - excess, ie, in the furnace and the brewhouse, but on condition that these facilities are not stagnant finished products.

In areas with hot and dry climate should be used in summer for cooling inlet air by water, in particular, is recycled. At large factories recommended full air conditioning. Air conditioning with the use of chillers is also justified in the plant for cooling chocolate.

Sang na small factories located in areas with hot summers, is allowed an additional aeration through the trench openings, the fight against flies by setting small grids in window openings. It should be regarded with considerable resistance created by the grids. With a live cross grid of about 40-50% coefficient of local resistance can be considered equal to 8-7. At speeds in the living section of the grid of 1 m / sec the resistance of about 0.5 kg/m2. In mechanical drawing such resistance does not play a role, but in the natural air exchange is very important.

In industrial premises without the dust emission may give inlet air lumped jets - nozzles with regulating vanes. In the dusty air is fed into the upper zone. In a small cubic room is best served the air in the work area with air distributors.

Significant release of radiant heat in the Confectionery Factory is not observed. Nevertheless, the liver, which are constantly running, it should provide air dushirovanie fresh air. It is desirable to artificially cooled air. Plants for air / tushirovaniya usually automated.

When you work in a sitting position air shower is arranged as a funnel, the air flow per person at the top. The amount of air in one shower is taken from 1500 to 2000 Martyrs. By moving the work to a limited extent applicable air showers with nozzles Baturin. The amount of air to one shower - from 2000 to 3000 Martyrs.