Food manufacturing facilities use enormous quantities of water on a daily basis. Water is required for a large number of tasks, including the cleaning and sanitisation of the industrial facility, the washing of raw fruits, vegetables and meats, and the cooking of food. It also plays an important role in a facility's heating and cooling systems.
Because water is a finite resource, it is important for industrial food manufacturers to find ways to reduce their usage of it. Here are two ways that they can do this.
Invest in large water tanks
The massive quantities of water that food manufacturers use for activities such as the rinsing of raw ingredients or the boiling and steaming of foods can safely be reused for other purposes (such as, for example, delivering water to their refrigeration systems), provided it is thoroughly filtered (to remove contaminants) before being reused.
However, reusing this water a second or third time is only a viable option if the manufacturer has somewhere that they can store it after its first use. In most cases, the simplest option is to purchase a large 10000 litre water tank.
It is vital for manufacturers who decide to buy this type of storage equipment to ensure that the tank they choose is made from high-quality materials that will not deteriorate over time, as a water leak from such a large vessel could inflict major damage on an industrial facility.
Additionally, if the water that is collected and housed inside the tank is to be reused for any activity which requires clean water (such as the washing down of the facility's food preparation worktops), it is absolutely essential for the manufacturer to ensure that the tank is kept in a sanitary condition, to prevent harmful bacteria, viruses and mould spores from growing inside it and contaminating the stored water.
Take steps to reduce the amount of water that is used by cleaning equipment
There are two main types of cleaning that are carried out in a food manufacturing facility; namely, the washing of raw ingredients (to remove most of the pathogens that are typically found on uncooked fruits, vegetables and meats), and the cleaning of the facility's floors, worktops and refrigerators.
Several types of industrial cleaning equipment are used to carry out these tasks, including water spray systems, pressure washers and hoses. This equipment releases very large quantities of water when in use.
There are a couple of ways to reduce the amount of water that is used up by this cleaning equipment.
Firstly, the equipment's pressure levels should be lowered, so that less water emerges from it when it is in use.
Secondly, all of this equipment should be checked for leaks on a regular basis, as even a miniscule hole that allows a few droplets of water to continually seep out of the equipment could, over time, result in a large amount of water being wasted.