Clean purification workshop (dust-free workshop for food / low-temperature cooked food / prepared dishes, can connect to front-end pretreatment + back-end low-temperature cold storage)
I. Common Cleanliness Standards (mainstream in food industry)
1. Class 100,000 (ISO 7): cooked food repacking, meat fine processing, pastry forming (commonly used in low-temperature clean workshops)
2. Class 10,000 (ISO 6): ingredient room, aseptic filling, sauce and braised cold packaging
3. Class 300,000 (ISO 8): rough raw material processing, inner packaging buffer room
II. Enclosure Structure
1. Wall panels and ceiling panels: 50/75mm machine-made rock wool / polyurethane color steel purification panels, double-sided color steel, seamless splicing, rounded internal corners, dust-free, moisture-proof and mold-proof; for low-temperature purification, use PU flame-retardant insulation purification panels, providing both insulation and cleanliness.
2. Floor: epoxy self-leveling / polyurethane anti-static flooring, slip-resistant, waterproof, seamless and easy to clean; for low-temperature purification, use moisture-proof vapor barrier + frost-resistant concrete.
3. Doors and windows: clean airtight UPVC doors, color steel airtight doors, observation glass windows; for connection to low-temperature areas, use insulated clean rapid doors, serving both dust prevention and temperature retention.
III. HVAC Purification System (Core)
1. Fresh air + purification air handling unit: three-stage filtration with primary → medium → high-efficiency HEPA, constant temperature and humidity;
- Normal temperature purification: 18～26℃, humidity 55%～65%;
- Low-temperature clean workshop (5～12℃): combination of purification air conditioning + low-temperature cold air blower, specially for food cold processing.
2. Differential pressure control: clean area > buffer room > outer packaging room, differential pressure 10～15Pa, preventing dirty air backflow.
3. FFU fan filter units: densely installed on the ceiling of Class 10,000 workshops to locally enhance cleanliness.
IV. Zoning Layout (standard for food cold chain production lines)
1. Outer packaging area (Class 300,000): carton unpacking, incoming material temporary storage
2. Buffer changing room: first changing → second changing → air shower (mandatory, to blow off dust from personnel)
3. Clean production area (Class 100,000 / 10,000): cutting and preparation, cooking and cooling, aseptic repacking
4. Low-temperature buffer passage: transition room between purification area and low-temperature cold storage, blocking hot/cold air crossflow, condensation, and insects, equipped with clean insulated rapid doors
5. Finished product temporary storage room: clean low-temperature temporary storage, directly connected to loading dock
V. Supporting Product List (linked with previous cold storage products)
1. Passage doors: clean zipper insulated rapid doors (specially for purification ↔ low-temperature storage connection, dust-proof + cold retention)
2. Outer dock: insulated high-speed door + sponge / inflatable dock seal + hydraulic dock leveler
3. Impact protection: food-grade nylon impact protection rails, rounded corner guards, compliant with food hygiene regulations
VI. Refrigeration Support
Two solutions for clean low-temperature production rooms:
1. CO₂ unit: first choice for clean workshops, non-toxic and pollution-free, compliant with food QS;
2. Ammonia + CO₂ cascade: for large plants, ammonia in external machine room, all piping in workshop uses CO₂.
VII. Integrated Solution of Purification Workshop + Low-Temperature Storage
Raw material storage → outer packaging removal (Class 300,000) → air shower → clean fine processing (Class 100,000 low-temperature) → buffer rapid door → -18℃ drive-through rack finished product cold storage → sealed dock loading (high-speed door + dock seal + dock leveler)
