From Product Contact to Packaging: Getting Compressed Air Right Across the Food Plant

Already registered? Click here to log in. 

Summary 

Compressed air plays a critical role throughout food processing facilities, but the demands can vary significantly from one application to the next. Air that comes into direct contact with food, for instance, has different quality requirements than air used for pneumatic controls, conveying, cleaning or packaging. Applying the same compressed air approach across the entire plant can add unnecessary cost. Similarly, getting air quality or system design wrong can put product quality, reliability and production at risk.

Using common applications found throughout food processing facilities, this webinar will take a practical walk-through of the plant to examine how compressed air requirements change from product contact through final packaging—and how processors can match air quality, compressor technology and system design to the job.

Attendees will learn:

• Where compressed air is used across food processing and packaging operations, and how requirements change from direct product contact to indirect and non-contact applications
• How to determine the appropriate air quality for each application and the role dryers, filtration and other air treatment components play in achieving it
• Where oil-free compressed air provides important advantages, and how technologies including oil-free rotary screw and centrifugal compressors can address different plant demands
• How pressure, flow, air quality and demand profiles influence compressor technology, system design and equipment selection
• How a plantwide approach to compressed air can support food safety, reliability, operational efficiency and total cost of ownership

Attendees will leave with a practical framework for evaluating compressed air across their facility and matching the right air quality, technology and system approach to each application—from product contact to final packaging.