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Food Processing Plant Design Considerations (9.1 Designing the Food…

- - - - Processing and packing
      - Quality control
      - Storage and shipment of final products
      - Reception and storage
    - - Rational distribution should in straight line
      - Expansion possibilities should not be limited by corresponding building
      - Dirty zones and clean zones should be delineated as well
      - Maintain minimum distances between receiving raw material, storage and processing equipment
      - Used individual and compact refrigerator equipment in small refrigeration chamber
      - Placed boiler room near to the points of steam consumption
  - - - Ceiling height and auxiliary system
        
        2 m and above
        
        Storage zone, height depend on loading and unloading system
        
        Forklift utilization- maximum height reach by the forklift + approximately 0.5 m
      - Food processing layout
        
        straight line
        
        L, U or Z
      - Overall design completed in interactive manner
  - - - Unbalanced budget influence the product unit cost
      - Maintenance cost requirement
      - Legal issues, unable to imply standard
- - - - 9.3.2 Building Enclosure and Interior Divisions