With ever-increasing demands to improve health and hygiene in the food chain, changes are imminent in the legislation and directives relating to the recommended standards of compressed air for direct and indirect contact with food products.
This blog can become your source of information for anything to do with the quality of your compressed air in the food processing. The topics which I will cover are going to include:
Hazard Analysis and Critical Control Point (HACCP)
Air quality testing
Air treatment – contact/non contact
Oil Free compressor vs. Lubricated compressor
Use of Food grade oils
Use of Desiccant and Refrigerant dryers
Nitrogen generators
Stainless steel fittings
Pipe work
So, as you can see there is a lot to come!
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