Page 33 - Food&Drink Magazine October 2018

On the factory floor
Recognising that the drain, gully and floor may need an upgrade is the first step to reducing the risks of a non-hygienic environment, writes ACO Australia’s Kate Jennings.
IN food processing, floors can be exposed to water, grease and chemicals, heavy foot traffic and hard-wheeled trolleys, pallet jacks and forklifts. The temperature range a floor can experience ranges from sub zero freezers through to hot water washdown. As a consequence, drains, floors and the joints between the two elements can deteriorate and become impossible to clean.
Cracks may develop in the sub-surface under the grate, the epoxy flooring may come away from the edge of the gully or stagnant water can pool in joins and crevices, all of which are potential sites for bacteria growth. We describe these scenarios as hygienic installation failures.
The most common case is a floor installation compromised by a visible fracture, crack or separation that is difficult to clean and disinfect and harbours microorganisms. The other failure is structural, which usually occurs after a hygienic failure event, often leading to a slip or trip hazard.
Once the facility manager has identified that a drain needs an upgrade, it is important to consider the extent of the work. In most food processing facilities, upgrades depend on a few factors including the risk profile of the room, whether the
equipment and drainage points meet the needs of the processing being conducted, and if the production flow is at its optimal level. For older installations with ageing pipework, a complete overhaul may be necessary. Damaged terracotta or concrete pipes may mean it’s time to bring the system up to current standards.
For food production that has a high risk profile, like ready-to- eat meals, greater consideration needs to be given to ensure optimum hygiene standards.
RE-WORKING LAYOUTS
If facility managers are looking to improve the efficiency of the production line, re-working floors and drainage layout is a good time to ensure that the drains and gully points are in the right location for the equipment. We have seen an ice cream factory where linear channels near the production line did not adequately capture condensate from the freezers. Relocating the drains nearer to the freezer alleviated the problem.
FLOORS AND DRAINS
The most common floor surface we see in food processing is epoxy, which gives facility managers better outcomes for floor hygiene. Where the floor and grate meet will always require special attention – is it
correctly sealed, is the concrete surface underneath in good condition, and does the grate sit f lush or below f loor level so that water flows easily into it?
In some situations it is possible to replace the grate and drain with an epoxy connection without ripping up the whole
f loor. The other major consideration for the grate in particular is the traffic going over it. The grate must be able to withstand the weight distribution through the wheel. The grate’s gap – the aperture
– should also be considered as small wheels have the potential to get ‘stuck’ in larger apertures.
The key design points to consider are: where does the
water originate from, where does it need to discharge to, and does the drainage systems align with the needs of production. Once these points are resolved, upgrades can be undertaken knowing that the function of the room is at its optimum and provides a safe environment for foodprocessing. ✷
✷ ABOUTTHEAUTHOR
PLANT DESIGN & FITOUT
Kate Jennings is product manager at ACO Australia, a provider of building drainage systems, stormwater, cable pit and ducting systems and associated products. For
more information please visit www.acoplumbing. com.au or phone 1300 230 473.
www.foodanddrinkbusiness.com.au | October 2018 | Food&Drink business | 33