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Infrastructure and Sanitary Requirements for the Production Workshop of Cassava Starch Processing Plant

Infrastructure and Sanitary Requirements for the Production Workshop of Cassava Starch Processing Plant

The deep processing of cassava is receiving more and more attention from everyone, and it has brought good economic benefits to some regions. Today, Goodway will share with you the construction and sanitary requirements of the cassava starch factory.

How to Set Up a Cassava Starch Processing Plant

The main workshop buildings of cassava starch processing plant are preferably rectangular, door-shaped and L-shaped. The length of the workshop depends on the form and size of the production line. The height of the workshop is generally 5-6 meters and the width is 10-12 meters (except for rectangular ones). The length of the fully-enclosed full-automatic powder skin production line should be no less than 24 meters. In order to facilitate the installation and transportation of large-scale equipment, the width of the door should be 0.2-0.5 meters wider than the equipment. It is also possible to reserve a hole in the outer wall near the installation location and seal the equipment after installation.

Cassava Starch Processing Plant

The processing workshop should have a certain brightness to reduce the electricity used for lighting during the day. If there is a static precipitation process in the starch production workshop, it should have a certain degree of thermal insulation so that the room temperature is not lower than 10℃ to ensure the natural precipitation of starch. 
The workshop should be clean, hygienic, and ventilated. The inner wall surface is painted with white cement, and the lower part is covered with white tiles. The height is 1.5 ~ 1.8 meters, and the ground is terrazzo structure, which is convenient for cleaning. If it is a leaking scoop type pastry machine, the stove, fire door and chimney used in the leaking workshop are all set outside the workshop wall to prevent dust from contaminating dough and pastry. Steam workshops should have steam exhaust facilities above to avoid affecting visibility in the workshop during processing. The doors and windows of the workshop should also be set with gauze nets against mosquitoes and flies. The building and surrounding environment of the cassava  starch processing workshop must comply with relevant national food production environmental sanitation regulations.

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