Great care must always be taken when compressed air comes into contact with food products, because compressed air is not clean by nature. One 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. Oils and vapors can impact the taste of the food product and present hazards to the consumer. Thus, compressed air quality in accordance with the requirements of the respective application provides best possible safety for foods, consumers and food producers.
Example Filtration cascade to achieve 1:4:2 quality air to ISO 8573-1:20:10
In most cases, in a brewery, compressed air is used as pilot air in order to control valves and cylinders. However, significantly higher levels of purity are required when compressed air is used as process air. Typical applications in breweries include cleaning or drying bottles and cans during the filling process or blowing out lines between batches. One of the more sensitive applications is wort aeration, where compressed air is contact with the product for an extended period of time. In all cases, the final quality of the beer is impacted by the compressed air and the odors and particles that are contained in it.
MS-Series Compressed Air Preparation
Highly modular system with flowrates up to 28,000 l/min.
Advanced features such as flow monitoring and Category 3 and 4 safety valves.
Pre-configured air preparation units designed specifically for the food industry.
Learn more about compressed air quality
As a global expert in compressed air, Festo has written several white papers regarding recommended compressed air quality for different applications.
Visit the Festo website to learn more about how you can ensure reliable and safe compressed air quality.