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Productivity and product quality

The areas in meat processing facilities that are most prone to low temperature gradients are typically the processing areas where employees are stationary, such as the areas where meat cutting and processing take place. These areas may experience localized temperature variations if proper HVAC system design and air circulation strategies are not implemented. Ensuring consistent temperatures in these specific zones is crucial for maintaining employee comfort and preventing temperature-related issues that can impact productivity and product quality.

System design is the solution

Fabric duct systems are designed quite differently from conventional systems. Instead of calculating pressure drops and selecting units based on those calculations, our engineers focus on matching the available static pressure. This is achieved by carefully choosing the fabric permeability or micro-perforation and incorporating appropriate nozzles or orifices based on the flow models used for the system. We generally design our systems for a minimum 60 Pa and a maximum of 150 Pa static pressure. Going beyond the 150 Pa threshold would result in unnecessary energy waste. By maintaining lower static pressures, significant reductions in energy consumption can be achieved. An optimally designed HVAC system ensures a comfortable working environment, minimizes temperature variations, and enhances operational efficiency and product quality in meat processing facilities.

Incorporating innovative technologies

Innovative HVAC designs that incorporate fabric ducting systems offer effective solutions for minimizing temperature variations in meat processing facilities. By tailoring air distribution based on ceiling height desired airflow to specified areas, these systems ensure that air is delivered precisely where it is needed, promoting even and consistent temperature gradients throughout the facility. Fabric ducting’s ability to distribute air evenly without drafts eliminates hot spots and prevents localized temperature variations, resulting in a controlled and comfortable environment for employees and optimal conditions for meat processing operations.

Monitor and maintain for optimal results

Regular inspections and cleaning of fabric ducting, which is particularly important in meat processing facilities, help maintain clean and compliant air distribution. By monitoring the system and its components, facility managers can identify and address issues promptly, preventing disruptions to temperature control and minimizing the occurrence of low temperature gradients as low as 0,5°C. Proactive maintenance and monitoring enhance energy efficiency, reduce downtime, and contribute to a consistently comfortable and hygienic working environment, ultimately maximizing profitability in meat processing operations.

Fabric air dispersion systems offer several advantages for achieving optimal temperature control in meat processing facilities. By utilizing fabric ducting, these systems provide even air distribution throughout the facility, minimizing temperature variations and eliminating hotspots. The ability to tailor air distribution based on ceiling height and flow models ensures that air reaches where it is needed most, ensuring consistent and controlled temperatures. Additionally, fabric ducting systems operate at lower static pressures compared to conventional metal ducts, resulting in energy savings and improved HVAC system efficiency.

Additional Information

Learn more about fabric duct in food processing applications

Read a case study about fabric duct in a meat processing facility