Martins Food Group

12 March, 2010
Page 35 

Newton Heath and Radcliffe, Manchester

Machinery: two 4m downflow booths, designed to contain dust, such as flour, over large areas of emission

Why installed: to control flour and ingredient dust at the point of weighing in preparation for onward baking

How it came about: after discussions with Flextraction, the company decided to invest in a 4m booth because it fitted into the size of the Newton Heath operations

What it does: Louvred grilles in the lower rear wall capture the airborne contaminants; the booth operates using continuous recirculation of the air within the booth, meaning no airborne contaminants can escape into the external environment

Tech spec: 304 stainless steel downflow booths with an acoustically enclosed fan to minimise overall noise level operate on a re-circulatory airflow principle with a clean, evenly distributed down-flow of air at 0.5m/second. Extraction is via low-level primary roughing filters and secondary bag filters. This then provides down-flow via ceiling-mounted 99.95% filtration efficient HEPA (High Efficiency Particle Arrestor) filters, suppressing any dust downwards away from the operator's breathing zone. Pressure indicating devices continually monitor the extraction performance, while automatically controlling the 2 x 2.2kW direct-driven, variable speed fans to maintain optimum operating conditions

Problems solved: dust emission checks found that the employees weighing up and tipping flour or ingredients into removable bowl mixers had the lowest emission levels of anywhere in the bakery, so Martins decided to invest in another booth for its Radcliffe operations with exactly the same results, says the firm

 

Supplied by: Flextraction

www.flextraction.co.uk





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