Food-Processing-Plant-Design-layout

Food Processing Plant Design & layout
16.3 Structural base
The structural base is usually of concrete or R.C.C. A concrete structural base may be cast as
a slab directly on the ground/R.C.C. or it may be suspended slab pre-cast concrete units. It
should be designed to resist all the static and dynamic stresses with provision of heavy
foundation required for installation of equipments. The structural base should be made of
good concrete and thoroughly compacted.
16.4 Waterproof membrane
One of the most important features at the time of planning and designing of the food plant
floor is the use of water proof membrane in the floor to prevent liquids from penetrating to
the base structure. The membrane should be impervious to water, resistant to corrosion,
tough enough to resist damage during repairs of the floors and support loads. All joints
should be thoroughly sealed to provide a continuous membrane surface. The membrane
should be laid to have falls at the base structure and be extended to some distance up the
walls. The material used for the membrane must be strong and yet flexible. Acid resistant
asphalt laid at least 10-12 mm thick on a layer of bitumen felt is most commonly used. The
best results are obtained when the asphalt is laid in two layers with all construction joints
broken, i.e. two layers don‟t have their joints coinciding. Good quality bituminous roofing
filled with lap joints sealed with bituminous compounds is also used. Plastic films of
polyethylene, polysorbetylene and polyvinyl chloride are also used for the purpose.
Properties of water proof membrane are as under.
Water proof membrane should be impermeable to water.
It should be resistant to corrosive liquids and substances.
It should be strong enough to support the required load.
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