Ventilation Requirements for Fully Automated Candy Production Line Facilities

Ventilation Requirements for Fully Automated Candy Production Line Facilities

I. General Ventilation Principles
1. The workshop must be mechanically ventilated; natural ventilation through open windows alone is insufficient.
2. Airflow direction: Clean zone → General production zone → Packaging zone; backflow is not permitted.
3. The sugar boiling and molding zones have high temperatures and high humidity; forced exhaust ventilation and cooling are required.
4. The packaging area is relatively clean and requires positive pressure air supply and dust prevention.
 
II. Ventilation Requirements by Zone
1. Sugar boiling area / sugar melting kettle area (critical): Must be equipped with exhaust hoods and a powerful exhaust system. Air change rate: ≥40 times/hour. Temperature control: ≤30°C, humidity ≤70%. Requirements: Promptly remove steam, heat, and sugar odors to prevent condensation on the ceiling and mold on walls
2. Molding and Cooling Zone: Air change rate: ≥25–30 times/hour. Top supply and bottom exhaust are recommended to avoid direct cold airflow on the candy, which can cause cracking and fogging. Humidity control: 50%–65%, to prevent candies from softening or becoming sticky
3. Inner Packaging Area (direct contact with finished products): Use clean air supply to maintain positive pressure (preventing external dust from entering). Air changes per hour: ≥15–20. Intake vents must be equipped with primary and medium-efficiency filters. Air velocity: 0.2–0.3 m/s, gentle with no draft sensation
4. Outer Packaging, Raw Material Storage, and Finished Product Storage Areas: Air changes per hour: ≥8–12. Maintain dry ventilation to prevent rodents, insects, and moisture-induced caking.
5. Changing Rooms, Air Showers, and Restrooms: Changing rooms: ≥15 air changes per hour. Restrooms: Independent exhaust ventilation, ≥20 air changes per hour, maintaining negative pressure.
 
III. Air Exchange and Airflow Standards (based on a 500 m² facility), with a workshop height of 5 m and a volume of ≈2,025 m³: Sugar boiling area: ≥81,000 m³/h exhaust airflow; Overall workshop average: ≥40,000–50,000 m³/h total ventilation; Supply-to-exhaust ratio: 1.1:1; maintain slight positive pressure

IV. Structural and Installation Requirements
1. Ductwork Material: Galvanized steel sheet or stainless steel for food processing areas; fiberglass-reinforced plastic (FRP) and low-quality PVC are prohibited.
2. Air Outlet Arrangement: Supply air outlets at the top; exhaust outlets at the bottom near equipment. Avoid direct airflow onto operators and exposed candy products.
3. The ventilation system must be independently configured and must not be shared with cafeterias, restrooms, or machinery rooms.
4. Intake vents must be located away from contamination sources:
Away from drainage ditches, waste collection areas, and restroom exhaust vents; at a height of ≥2 m above the ground; equipped with protective screens.

V. Mandatory Temperature and Humidity Requirements:
Production workshop temperature: ≤28°C–30°C
Relative humidity: ≤65%
Cooling ventilation or industrial air coolers must be installed during summer; otherwise, candies are highly prone to deformation and stickiness.

VI. Key Acceptance Criteria
1. Maintain records of ventilation equipment and air change rates.
2. The inner packaging area must maintain positive pressure and be equipped with filtration.
3. The sugar boiling area must be free of visible steam and dripping water.
4. Airflow direction is reasonable; air from the outer packaging area does not flow into the inner packaging area
5. No mold spots on floors or walls
Summary: Ventilation for Candy Production Facilities: Forced exhaust in the sugar boiling area ≥40 air changes per hour; 25–30 air changes per hour in the molding area; clean, positive-pressure supply air in the inner packaging area. Maintain overall dryness, with temperature controlled at ≤30°C and humidity at ≤65%.