Utilities: Compressed Air, Steam, Cooling Water, and More

Why Plan Utilities First?

A common awkward scene when a machine arrives at the factory: the plug doesn't fit, the voltage is wrong, it needs compressed air but there's no compressor, or it needs drainage but there's no drain. Utilities are the key to whether a machine can go online smoothly, and many items involve piping and electrical work, so it's best to provide for them during factory planning or renovation.

Power

Every machine needs power. Confirm:

• Voltage and phase: single-phase 110V, single-phase 220V, three-phase 220V, three-phase 380V, and so on, depending on the model. For example, Dong-Yih Machinery's website lists the Sweet Potato Ball and Taro Ball Portioning and Cutting Machine DY-528MS at single-phase 220V, 1.6KW, with three-phase 380/415/440V available as a custom order; and the Automatic Steamed Bun and Mantou Machine DY-201 at 2.0KW.
• Total capacity: Whether the total power drawn when all machines run at once, plus freezing and refrigeration equipment, exceeds your current contracted capacity, and whether you need to apply for more.
• Outlet and switch locations: Each machine should have its own power cutoff device. Article 44 of the Occupational Safety and Health Facilities Rules (職業安全衛生設施規則) requires each machine to have its own switch, clutch, or other power cutoff device.
• Waterproofing: Food factories do a lot of wet cleaning, so consider the waterproof rating and location of outlets and distribution boxes.

Compressed Air

Some encrusting machines, packaging machines, tray arrangers, and reject devices use compressed air to drive cylinders or blow air. Before installation, ask:

• Whether compressed air is needed, and at what pressure and flow: Varies by model; follow the specifications provided by the equipment maker.
• Air quality: When compressed air blows onto products or food-contact surfaces, consider water removal, oil removal, and filtration. Internationally, ISO 8573-1 air quality classes are commonly used to describe particles, water, and oil in compressed air. Oil-free compressors or added precision filters are common approaches.
• Air receiver regulations: Article 4 of the Safety Regulations for Boilers and Pressure Vessels (鍋爐及壓力容器安全規則) defines a Class 2 pressure vessel as one holding gas at a pressure of 2 kg per square centimeter or more, with an internal volume of 0.04 cubic meters or more (or a shell inside diameter of 200 mm or more and length of 1,000 mm or more). Whether an air receiver falls into this category depends on its nameplate specifications; handle it according to the regulations.

Water Supply and Drainage

• Water quality: Point 6 of Annex 1 of the Regulations on Good Hygiene Practice for Food (食品良好衛生規範準則) requires food processing water, ice, and water used to wash manufacturing equipment and utensils to meet drinking water quality standards; potable and non-potable water lines must be completely separate.
• Water volume and pressure: Whether there's enough water when washing encrusting machine parts, washing crates, and rinsing floors all happen at once; if hot water is needed, provide a water heater or boiler.
• Drainage: Article 6 of the Standards for Food Factory Construction and Equipment (食品工廠建築及設備設廠標準) requires processing and preparation area floors to have a good drainage slope and drainage system, with drains equipped to trap solid waste and outlets protected against pest entry. Where drainage is needed under or beside a machine, provide a floor drain.

Steam and Cooling Water

• Steam: Needed for steamers, blanchers, and some cleaning equipment. You can use a steam generator built into the equipment or a central boiler supply; depending on capacity, a boiler may be classified as hazardous equipment that must pass inspection and be operated by qualified personnel. For details, see Steaming Equipment: Steam Cabinets, Continuous Steamers, and Boiler Regulations.
• Cooling water: Some freezing equipment, vacuum equipment, and air compressors need cooling water or a cooling tower, so reserve piping and space.

What Utilities Should Be Provided For?

Put together a checklist and ask each equipment maker to fill it in at the quotation stage:

1. Voltage, phase, and power, plus recommended wire size and breaker capacity.
2. Whether compressed air is needed, and the pressure and air consumption.
3. Whether water supply, hot water, or steam is needed, and the pipe size and pressure.
4. Whether drainage is needed, and its location and pipe size.
5. Equipment dimensions, weight, maintenance space, and moving-in route.

For detailed utility requirements of Dong-Yih Machinery models, call us at 06-257-4644 or ask on the Contact page.

FAQ

Q: Does an encrusting machine need compressed air?
A: It depends on the model; some models or options use pneumatic components and some don't. Follow the equipment maker's specifications.

Q: Does the machine need a water connection?
A: Most forming machines don't need water while running, but cleaning requires plenty of water meeting drinking water standards, and steamers and freezing equipment may need water supply or cooling water.

Q: My premises have single-phase power. Can I use factory machines?
A: It depends on the model. Some models are single-phase 220V or 110V, but large equipment is mostly three-phase, so confirm first or apply for three-phase power.

Q: Can compressed air blow directly onto food?
A: It must first go through water removal, oil removal, and filtration; common approaches are an oil-free compressor or added precision filters.