Even in cleanrooms, improper airflow design can cause fine dust settled on floors or in corners to become airborne, creating a risk of cross-contamination as it settles on exposed products.
If cold air is not distributed uniformly throughout the entire area, the state of the chocolate coating and marshmallow can vary by zone, leading to inconsistencies in final product quality.
By connecting fabric ducts directly to existing AHU units, we have evenly dispersed the concentrated, high-velocity airflow across the entire surface of the duct.
Through simulation, we applied an optimal perforation layout that keeps floor-level wind speeds at or below 0.2m/s. We created a "mist-like airflow" that is barely perceptible to the touch while gently permeating the entire space with fresh air.
We use food-grade antibacterial materials and specially coated fabrics that do not generate dust from the duct itself. Furthermore, the permeable material prevents condensation at the source, eliminating the conditions for bacterial growth.
Through ultra-low velocity airflow design, we have reduced the scattering of floor dust and created an HVAC environment that maintains stable particle levels within the cleanroom.
Heating and cooling air from the precision air conditioning system is distributed uniformly throughout every corner of the cleanroom, achieving standardized product quality.
By reducing temperature and airflow variations across different zones, we have ensured more consistent chocolate coating hardening and marshmallow texture, thereby enhancing the reproducibility and standardization of production quality.
Improved hygiene management and maintenance efficiency
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