During the construction of the Nestlé Prepared Foods facility in 2002, many challenges were faced. The containment of airborne spices and other food ingredients were a top concern. The specific measurement, sorting and mixing of ingredients would need to be done for product production.
Catering to a very large consumer market, certain safety precautions would need to be addressed. Some food ingredients are listed as allergens and could pose a safety risk for certain individuals.
Horizontal style dust collectors were tradionally specified and purchased throughout the industry for this type of application. A typical layout would be a single dust collector placed in a room collecting ambient airborne ingredients as they were floating in the work area. Unfortunately, with this design most dust would settle in the work area before reaching the dust collector.
Lee Morgan, president of Camfil APC locally located in Jonesboro, Arkansas, made a visit to meet with Nestlé production maintenance team leader Rob Froman and others to discuss the requirements, specs, and application challenges for both the allergens and dried ingredient rooms.
Going against the traditional specifications design, Lee Morgan, and Camfil APC senior engineer Mike Walters designed the system to capture food dust at the source using stainless steel pickup hoods at each mixing station. The design featured larger dust collectors with explosion preventing options to address the combustible dust. Containing the food dust at the source was accomplished by each mixing station having its own stainless steel pickup hood to pull the air-born particulates away from the employees into ducting that leads to the Farr Gold Series® dust collectors located at the rear of each room.
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