Compressed Air Solutions for the Food & Beverage Industry

Compressed Air Services We Provide

At Fluid-Aire Dynamics, we offer a full range of services designed to meet the unique needs of the food and beverage industry. From initial system design to ongoing support, we’ve got you covered.

Custom System Design

We design air systems that prioritize safety, efficiency, and compliance. Our team works closely with you to develop a system tailored to your specific production processes and air quality requirements.

Compressor Installation

Our technicians ensure seamless integration of compressors, piping, and auxiliary equipment into your facility. We focus on minimizing downtime and maximizing system performance during installation.

Air Treatment & Filtration

Clean air is essential in food and beverage operations. Our advanced air treatment systems remove moisture, oil, and particulates to maintain product integrity and meet regulatory standards.

Maintenance & Repair Services

Keep your system running smoothly with our comprehensive maintenance and repair solutions. From routine servicing to 24/7 emergency repairs, we help you avoid costly downtime and maintain compliance.

Energy Audits & Optimization

We conduct in-depth energy audits to identify opportunities for savings. Our optimization services enhance system efficiency, helping reduce operational costs without compromising performance.

What Kind of Contaminants Are in Compressed Air?

Compressed air may contain three different types of contaminants, all of which can be a problem for food safety.

• Particles may include pollen, dust, mold spores and diesel fumes from intake air; rust from the air distribution or storage system; or particulates generated by the compressor itself through component wear. None of these particles belong in our food supply. Mold spores can be especially dangerous in a food processing facility, as they can lead to growth of dangerous molds in the food or inside the facility.
• Water enters the compressed air system primarily through the intake air. Ambient air contains water vapor (humidity); the exact amount varies by temperature (warm air holds more water than cool air) and overall climate conditions (e.g., arid desert vs. rainforest). Water is also dangerous in a food production or packaging environment. Excess moisture enables microbial growth, including molds and food-borne pathogens. Water in the compressed air system can also lead to corrosion inside ductwork or air-powered equipment, further increasing contamination levels.
• Oil carryover refers to the concentration of oil droplets in the compressed air supply. In an oil-flooded air compressor, most of this oil comes from the compressor itself. However, oil can also make its way into compressed air through intake air. This happens when oil aerosols from production machinery or vehicles end up in the ambient air of the compressor room. If not removed, oil from ambient air will end up in compressed air. This is bad news for obvious reasons: who wants to eat motor oil?

Compressed Air Standards for Food Safety

Compressed air quality is classified using metrics created by the International Standards Organization (ISO). ISO 8573-1:2010 lays out purity classes for compressed air according to the concentrations of particles, oil and water in the final product.

ISO has specifications for each type of contaminant.

• [A] Dry Particulate
• [B] Humidity and Liquid Water
• [C] Oil Total Concentration (aerosol, liquid and vapor)

Air is rated for a purity class for each contaminant type, in an [A]:[B]:[C] format. So, if air is classified as purity class 1:2:1, that means that it meets Class 1 requirements for dry particulate and oil and Class 2 requirements for water. Class 0 compressed air is the cleanest; it must exceed Class 1 quality criteria and meet application-specific criteria (e.g., cleanrooms).

ISO 9573-1:2010 does not specify which purity classes must be used for specific applications; it is simply a method of classifying and comparing compressed air quality. The Food and Drug Administration (FDA) doesn’t specify air purity classes, either. However, under the Food Safety Modernization Act (FSMA), food processors and handlers must take steps to minimize the risk of food contamination.

The SQF Code, from the Safe Quality Food Institute, provides the following guidance for food and beverage manufacturers (from Food Safety Code for Manufacturing Edition 9):

• 11.5.5.1: Compressed air or other gasses (e.g., nitrogen, carbon dioxide) that contacts food or food contact surfaces shall be clean and present no risk to food safety.
• 11.5.5.2: Compressed air systems and systems used to store or dispense other gasses used in the manufacturing process that come into contact with food or food contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards.

In the absence of specific regulatory guidance, the onus is on food and beverage manufacturers to select the right air purity class for their application. This will depend on questions such as:

• Does the air come in direct contact with food or food packaging? Any processes where air comes in direct contact with food or final packaging must meet the highest purity standards.
• How important is humidity control for the application? Dry processes (such as packaging crackers) will be less tolerant of moisture in compressed air than wet processes (such as mixing or packaging liquid milk).

The British Compressed Air Society has developed a guidance document for food and beverage manufacturers that lays out recommended purity classes for particulate, water and oil [A:B:C].

• For direct-contact applications, they recommend a purity class of 2:2:1 or better.
• For indirect-contact applications, they recommend a purity class of 2:4:2 or better.

These guidelines are now used by many companies globally. However, food and beverage manufacturers should do their own due diligence in choosing a purity class for their specific compressed air applications.