RMR Process are proud to have their PDP Fine foods project as a Feature article in the Food & Drink Business Magazine.
Read the feature article.
Once Drainage & Flooring have been installed, it is very hard to change, so it is critical that all drainage & floor slopes are specified and installed to meet current & expected future processes. We hear too many horror stories about water pooling or running away from drains yet the irony is that it costs no extra money to get it right in the first place!
2 main types of floor drains - Pit drains & Strip drains. While strip drains seem to be an ideal solution for quick wash-downs, they do present hygiene issues that you need to be aware of which may make them unsuitable in rooms that are High Care or High Risk areas.
Drain locations are critical - in terms of locality to equipment and water points. Drain locations must be well thought through to allow for pit drains to take water away from specific drain points, such as CIP drain valves or cooker drains.
With the correct floor slopes - enough for water to fall away but not steep enough to make traversing the room difficult - there will be no water pooling on floor surfaces. Floor slopes can be configured such that strip drain locations have been considered not suitable, pit drains can be successfully utilised in their place. Slopes will typically range from 1:50 to 1:100. We aim for around 1:80 where possible.
To meet High-Risk & High-Care requirements of retailers and local water authorities, there are specific details in the hydraulic design that need to be incorporated. RMR Process can assist with achieving this compliance.
The last consideration for drainage is the water temperature, flowrates & chemicals going down the drain and the effects of these variables on each component.
Should you require any assistance on any of the details above, please contact RMR Process - we can help weave a path through the minefield that is drainage.
Brownfield and Greenfield projects have their own challenges.
In capital expense terms, the brownfield option is generally the cheaper option, but the site usually relies on compromises. Compromises generally relate to size and scope of works, existing council restrictions (noise, easements) and Services (Electrical, water & Gas). If the compromises are acceptable, in terms of timing - a brownfield site is much faster to develop as generally Council requirements (if reqd) are lower and faster if changing or expanding on existing use.
With greenfield sites, the outside factory layout is generally less of a compromise, so will be well laid out.
Feel free to get in touch to discuss further your thoughts or options for future food factories.
K Prelovsky, RMR Process.