THE CHALLENGE
In the meat processing industry, there is a big focus on ventilation technology for the prevention of the virus outbreak. Due to a lack of standards in the industry around ventilation, there is very little guidance around what should be considered as the clean air requirements for the facility. Scientific studies have shown that recirculation of air, around a facility, can cause the spread of harmful viruses. These studies have shown that in areas of poor ventilation the virus can remain in the air for up to 3 hours. In this facility, the production area needs a sufficient amount of supply air.
Also, the temperature in the production areas needs to be maintained between 6-10 degrees Celsius, which was controlled by the air circulation system. The room utilised recirculated air, this meant that the air in some areas was reused in other areas. This type of system is often used to help reduce energy consumption but it can have negative effects, without adequate filtration, in this case, viruses, can be spread throughout a building.
During the virus pandemic, this system needed to be addressed and a balanced hygiene approach was required. Camfil's challenge was to create a solution that will help ensure that the clean air introduced to the facility will protect the health of the employees as well as optimize the low energy consumption initiatives that were in place.
Ireland
