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Great care must always be taken when compressed air comes into contact with food, because compressed air is not clean by nature. On the contrary, solids and particles are present almost everywhere in the form of dust in various concentrations. Water, in the form of natural atmospheric humidity, is released in large quantities when the compressed air cools down. And thus compressed air quality in accordance with the requirements of the respective application provides best possible safety for foods, consumers and food producers.
This white paper includes information on:
- Compressed air preparation and compressed air quality classes
- Filter cascades for typical applications
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