Snack food production uses compressed air for frying, seasoning, conveying and packaging, with air frequently contacting the product. Hygiene is therefore a priority, and the system must be oil-free and dry.
Key applications
- Fryer and oven controls
- Seasoning and coating systems
- Pneumatic conveying of product
- Bagging, sealing and palletising
Air quality
Product-contact air must be ISO 8573-1 Class 0 oil-free, with drying to prevent moisture pickup by the product. Control air needs a low dew point for reliable actuation of packaging machines.
System design
Use oil-free compression with drying and filtration, separate hygienic product air from utility air, and provide redundancy for continuous frying and packaging lines. Manage the oily, dusty environment with appropriate filtration.