Strong downward airflow from overhead diffusers lifted fine floor dust, creating an ongoing risk of cross-contamination of food during production.
Some zones exposed workers to excessive cold drafts while others trapped heat, creating extreme temperature differences.
Uneven temperatures affected raw-material freshness. Condensation on metal ducts also posed a risk of contamination from dripping water.
Special perforations spread air broadly and evenly across the duct surface rather than concentrating it at one point. Floor-level velocity was controlled to at or below 0.2 m/s to prevent dust from lifting.
Half-round ducts fitted close to the ceiling maximized airflow space in the low-ceiling facility, avoiding interference with work routes and reducing upper-level thermal stratification.
Duct static pressure was calculated to distribute energy consistently from start to end, supporting uniform HVAC across the work area.
Permeable material prevented surface condensation. Washable fabric that can be disinfected helped maintain cleanliness suited to HACCP requirements.
Stabilizing floor-level velocity at or below 0.2 m/s resolved airflow-induced dust dispersion and improved confidence in product hygiene.
Minimized temperature differences eliminated uncomfortable cold drafts and maintained uniform conditions for food storage and production.
Gentle circulation of fresh outdoor air while suppressing dust substantially improved indoor air quality.
.jpg)
