Design Build Services for Food Processing Facilities
BC Comfort offers over 40 years of experience in design and building of mechanical ( HVAC & Plumbing) services for food processing facilities including meat, seafood, dairy, pharmaceutical, beverage, vegetable, and snack food industries.
Our specialties lie in the design and construction of CFIA licensed facilities, and our design/build philosophy also ensures accountability for life safety, constructability, serviceability, sanitation and ergonomic issues.
BC Comfort is a member of the BC Food Processors Association.
Our areas of expertise include:
- Review of Food Safety standards and CFIA compliance
- Review of Municipality requirements
- Indoor Air quality
- Complete HVAC and Plumbing engineering
- Compressed Air system
- Plant Sanitation, including Chemical and Sanitization piping, Central Door foaming, Central Hot Water Pressure Wash
- Energy Assessment
- Heating Water plant
- Chilled Water plant
- Steam piping
- Natural Gas
- Dust collection systems
- Ventilation and Air conditioning
- Dehumidification systems
- Condensation control
- Odor Control
- Building Management Systems
Some of the Common Questions and Answers at Food and Beverage facilities:
Q: Where does the most energy use occur in food manufacturing facilities?
A: Many food processors use enormous amounts of water, whether to cook, wash or sanitize, and all that water leads to internal humidity levels that can be unsafe if not appropriately treated. The sources of energy use vary widely across types of food processors, but HVAC (Heating, Ventilation and Air Conditioning) systems consume as much as 35 percent of energy in most food processing and beverage manufacturing operations. And often more than half of HVAC-related energy use is expended to dehumidify the space.
Q: What limits the energy efficiency of traditional HVAC systems?
A: Traditional air conditioning systems must deliver more than just cooling to reach the required design conditions. Equally important is reducing the humidity level to a tolerable range. High humidity, even in a cold space, negatively affects production lines, creates a dangerous breeding ground for mold and bacteria and causes uncomfortable, “sticky” conditions.
Traditional HVAC systems have only one method of removing excess humidity: overcooling. By cooling the air to dew point, these HVAC systems pull humidity from the air through condensation. The condensation is collected on coils and drip pans; which often produces algae and bacteria buildup. The remaining air is excessively cold and must be reheated to the appropriate level, resulting in an energy-intensive loop. Alternative dehumidification systems such as desiccant wheels are effective for drying the air but require heat, consuming more energy and involving high maintenance costs.
Q: What general steps can food manufacturers take to use energy more efficiently throughout their facilities?
A: Saving energy in food processing is always a tough thing to generalize, because the processes themselves are very different, and because reducing the energy consumption of the process is usually secondary in importance to ensuring high product quality. The great thing about investing in HVAC improvements is that food processors can achieve substantial energy savings without having to interfere with the core processing operations of the facility and they often see improvements in quality by avoiding the risk of condensation and achieving more consistent, higher quality air conditions.