Breweries, how to ward off the threat of the wet floor
On the one hand the risk for workers to get injured, on the other hand the risk of microbial contamination. Inside breweries, whether they are big factories or just small producers, the wet floor is a cause of concern. Due to the high amount of liquids that pours out all over the ground during the production phases, cutting the problem at its root is almost impossible, not to mention the vast amount of water used for washing machinery, which is necessary to guarantee the hygiene standards required by the food sector. Breweries must therefore pay maximum attention to both workers and environment safety. The solution is to equip production plants with a proper drainage system made of channels that drains water off the floor. The floor as well must be designed accurately as a slope is necessary for effective drainage.
Wet floor and risk of injury
In breweries wet floors are one of the main causes of workplace accidents. This is why injury prevention must be a core value in corporate culture. Safety regulations in the workplace are stringent and require specific individual and collective protection equipment. Slips and falls on overly wet floors can cause serious injuries, also given the presence of high-temperature machinery used in the various stages of beer production such as so-called “mashing boilers” used in the mashing process that create, combining a mix of grains and hot water, a malty liquid calles wort. This process requires high temperatures, which can vary from 35 to 75 degrees.
HACCP protocol and bacterial contamination risk
The strict health regulations applied to the food sector also apply to breweries. Infact, both industrial and craft breweries must adopt the HACCP protocol drawing up a manual in which good hygiene practices are explained to protect consumers. Hence, a thorough cleaning of machinery and manufacturing plant, from goods reception area and warehouse to malting, cooking, pasteurization and bottling areas is of paramount importance. Proper cleaning and sanitation start from the floor, in food sector but even more in breweries where wet floors and consequent water stagnation may cause bacteria growth thus jeopardizing the health of the environment. In the war against eccess water, proper slope flooring along with an efficient drainage system is the best weapon available for breweries. With an eye to the choice of materials, because only stainless steel can guarantee the high hygienic performance required to the food sector.
Drainage systems for breweries: little tricks, great benefits
Stainless steel drainage systems are located in the middle of the floor in breweries: basically it is a linear channel that covers the whole length of the room. Water is allowed to run over the floor and if it is sloped properly there won’t be water stagnation thus avoiding accumulation of dirt, bacteria growth and bad smell. In addition, to simplify the design of floors, Inoxsystem® has equipped its channels with a built-in slope that allows water and waste flow more quickly through the channel and to the catch basin. Therefore, when designing the floor only two sides out of four must be sloped thus saving time, effort and also money. Breweries can also choose between slot channels and channels with grating. The former are the most practical solution to combine the elegance of stainless steel with functionality and hygiene. Completely inspectable thanks to rounded internal corners, they can be easily cleaned with a water jet. The latter are equipped with a cover grating that can be completely removed in case solid waste carried by water need to be manually removed. To help the food & beverage industry in its daily fight against bacteria, Inoxsystem® has developed the new top of the range Total Hygienic line which allows the removal of odor trap and filter basket for a thorough cleaning.