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What is the minimum gap between wall and fermentation tanks?

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TerrySaini

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Posted 12 February 2021 - 06:25 PM

Hello everyone. We are in process of setting up our new Kombucha brewery. What is the minimum distance ( as per SQF standards) between:- 1.  Factory wall and a Fermentation tanks, 2.  Between 2 Fermentation tanks. This will help us building and designing our new factory outlet. Many thanks, Terry S



olenazh

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Posted 12 February 2021 - 07:04 PM

We also produce fermented products (dairy) and we're GFSI certified (FSSC22000) I've never heard of any standards regarding distance between tanks or tank & wall - that, I think, should be at your discretion to install your fermentation tanks the way to allow safe food production.



TerrySaini

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Posted 12 February 2021 - 07:13 PM

Thanks Olenazh .

 

is there any standard that we must keep certain amount of area clear from the wall for sanitation purposes ?



olenazh

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Posted 12 February 2021 - 07:22 PM

To allow proper sanitation of the area (e.g. floor, walls, pipes, etc.) and equipment around the tanks



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Scampi

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Posted 12 February 2021 - 09:11 PM

No such standard exists.

 

However, you should consider how much space you need to PROPERLY clean all the way around the tanks............and that's how far out you put them :)


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Roshni

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Posted 13 February 2021 - 02:19 AM

HI TerrySaini, The standard does not specify measurable guidelines for distance between wall and fermentation tank. But as best practices, it is recommended to provide enough space to facilitate cleaning and sanitation. Gap must be sufficient enough for housekeeping person to walk through.

 

Any views from other contributors are also welcome.


Regards

 

Roshni

 

 

"Everyone is responsible for food safety"


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Ryan M.

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Posted 17 February 2021 - 04:07 PM

Also consider any maintenance activities that may be required.



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Evans X.

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Posted 19 February 2021 - 01:41 PM

You should also take into account the heat produced from the machinery (though that's the area of expertise of your provider), as the produced heat -if it is high- can possibly cause future malfunctions or difficulty in the heat regulation of your process, if the fermentors are too close to the wall or to each other or even serious discomfort to the personnel working in the area.



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chrkut

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Posted 19 February 2021 - 06:14 PM

So to give you an actual numerical answer, I believe most perimeters I've seen kept at at least 18" especially for pallet storage, however we use that as the rule for all items. Its a bit of a squeeze sometimes for a person if you have broad shoulders, but is enough for cleaning and inspection. 

 

If a large amount of maintenance, sampling, will be needed, Increase to a main walkway type of width. Pumps will fail at the darndest times and it will always be THAT pump that is between tanks in a tight area.  





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