The food industry has very strict technical requirements for air compressors, which are mainly reflected in the following aspects:
First of all, the air compressor must comply with the relevant hygiene standards. This includes manufacturing with materials that do not produce grease and do not contaminate food to ensure that all surfaces that come into contact with food can be adequately cleaned and disinfected. This is to prevent the grease or other contaminants produced by the air compressor during operation from mixing into the food and ensure the hygiene and safety of the food.
Secondly, the air compressor must ensure that the compressed air produced is free of oil and water during operation, and keep the air dry. This is because the presence of both oil and moisture can contaminate the food and affect the quality and taste of the food. Therefore, the air compressor needs to have efficient oil-oil separation and drying functions to ensure the purity of the compressed air.
In addition, the air compressor should have the advantages of good stability, low noise, and low energy consumption. This ensures that the compressor operates reliably in a long-term, demanding food production environment, while reducing noise pollution and energy consumption during production.
Finally, for food manufacturing enterprises, the after-sales service and maintenance of air compressors are also very important. Air compressor manufacturers need to provide timely and reliable after-sales service, including equipment maintenance and repair. This can ensure the stable operation of the air compressor in the production process, reduce the occurrence of failures, and ensure the continuity of food production.
In terms of terminology, the professional terms involved in air compressors in the food industry include pressure, volumetric flow, gas oil content, pressure dew point, etc. The pressure refers to the exhaust pressure given on the nameplate of the air compressor, and the volumetric flow rate refers to the exhaust volume and nameplate flow of the air compressor. The lower the gas oil content and the higher the pressure dew point, the better the performance of the air compressor.
To sum up, the food industry has very strict technical requirements for air compressors, involving many aspects such as hygiene standards, compressed air purity, stability, noise and energy consumption. At the same time, the understanding and mastery of professional terminology is also the key to ensure the correct application of air compressors in the food industry.