If you work in the food industry, you know how important hygiene is. One of the most underestimated elements in your production process is the air you use in pneumatic systems. 

 

Food grade compressed air, or compressed air according to ISO 8573-1 Class 2.2.1, is essential in this regard. But what exactly does this mean and which machines do you need to achieve this quality?

What is food grade compressed air?

Food grade compressed air is a compressed air that is completely cleaned and contains no harmful substances for the human body. The air is filtered in a specific way, so that it can be used safely in the food industry.

 

Warm, moist compressed air can be a fertile breeding ground for bacteria. As a manufacturer or packager of food, you obviously want to prevent this. By drying and filtering compressed air, you make the air bacteria-free and minimize the risk of contamination further down the production line.

When is compressed air food grade?

Compressed air is called food grade when it is free of contaminants to a certain degree such as:

• Solid particles

• Moisture

• Oil and vapours

• Bacteria

The degree of pollution is determined according to the international standard ISO 8573-1:2010, so that as a company you know exactly what air quality you have.

 

Different classes of food grade compressed air

Within food grade compressed air, there are two main applications:

1. Direct contact with the product
   Compressed air that comes into direct contact with the product or its packaging is covered by ISO 8573-1 Class 2.2.1.
   
   

2. Indirect contact with the product
   Compressed air that is ventilated in a production environment, for example in areas where food is processed, prepared, transported or stored, is covered by ISO 8573-1 Class 2.4.2.

What does ISO 8573-1 Class 2.2.1 or 2.4.2 mean?

ISO 8573-1 specifies compressed air quality through three digits:

• Class 1: Solid particles

• Class 2: Water

• Class 3: Oil

Class 2.2.1 indicates the degree of contamination that is acceptable. 

 

Exceeding these values means that the compressed air does not meet the standard and is therefore not suitable for direct contact with food.

Which parts do you need for compressed air class 2.2.1?

To achieve compressed air according to ISO 8573-1 Class 2.2.1, the air must be treated in three ways:

1. Solid particles (Class 1)
   Filters with different grades remove solid particles up to 0.01 μm and the bulk of moisture and oil from the air.
   
   

2. Water (Class 2)
   A compressed air adsorption dryer removes moisture and water vapor from the air to a pressure dew point of at least -40°C.
   
   

3. Oil (Class 3)
   An activated carbon adsorber removes the remaining oil and odors or flavors from the air after drying. An after-filter captures any carbon particles that may be released during this process.

These treatments make the compressed air bacteria-free and safe for use in the food industry.

 

Food-grade compressed air: safe and hygienic in your production

Food grade compressed air is indispensable if you want to ensure the hygiene and safety of your products. By using the right filters, dryers and adsorbers, you comply with ISO 8573-1 Class 2.2.1 and protect your products from contamination. In addition, you extend the life of your pneumatic systems and minimize maintenance costs.

 

Do you need help or advice? 

Contact us for tailor-made advice and the right solutions for your pneumatic systems.

 

 

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