Food-Processing-Plant-Design-layout

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Food Processing Plant Design & layoutMinimum railroad curve 56 m inside curve radiusCooling towers per tower 0.04 m2/ kWh mechanical draught0·08 m2 / kWh natural draughtTable 8.3 Typical constraint allowances for preliminary plant layoutEquipment Safety Horizontal VerticalConstruction/ Erection/GeneralCentrifugesCrushers Mills3 m 2 m + L 5 m access corridorDryers 1.5 m + L 2 m + L 2.5 m to buildingColumns1.5 m3 m between adjacentcolumnsFurnaces andfired heaters15 m tohazard3 m2 widths (center to centeradjacent heaters )ReactorsStirred vessels15 m tohazard1.5 m 3 m + L4 m access area 40 m2for each30 cm3 reactor volumeHeat exchanger(horizontal)1.5 m +Ichannel1.5-2 m shell side1.5 mTanks15 m tohazard1/2 dia (avg.)between tanks3 mPumps2 m motor end1.5 m sidesFilters1.5 m + LCompressors 1.5 m + L 3 m + L2 widths (center to centeradjacent compressors )56 www.AgriMoon.com
Food Processing Plant Design & layoutL: is the length of the longest internal part of the equipment that must be removed formaintenance or operation.8.2.2 Plant layoutIn general, a most economical plant layout is that in which spacing of the main equipmentitems is such that it minimizes the interconnecting pipe work and structural steel work. Asa general rule, layout should be as compact as possible with all equipment at ground leveland it should conform to access and safety requirements. The major considerations arelisted below:Equipment should be laid to give maximum economy of pipe work and supporting steel.Normally, they should be laid out in a sequence to suit the process flow, but exceptions tothis arise from the desirability to group certain items such as tanks or pumps or perhaps toisolate hazardous operations.In general, high elevation should only be considered when ground space is limited orwhere gravity flow of materials is desired.Equipment items which are considered to be a source of hazard should be groupedtogether and wherever possible should be located separately from other areas of the plant.Provide sufficient clear space between critical and mechanically dangerous or hightemperature equipment to allow safety of operating or maintenance personnel.The equipment needing frequent internal cleaning or replacement of internal parts shouldbe laid out for ease of maintenance.Elevation to the underside of the pipe bridges and racks over paved areas should be at least4 m.8.2.3 Layout of equipmentThought should be given to the location of equipment requiring frequent attendance byoperating personnel and the relative position the control room to obtain the shortest andmost direct routes for operators when on route operation. However, the control roomshould be in a safe area. Some important considerations involved in locating a few keyequipment items are listed below:Mixing vessels can be laid out in a straight line, in pairs or staggered.In evaporators using barometric leg type condensers, barometric leg should be atleast 10 mm from the vessel base. This is usually situated on the ground floor. Formultiple effect evaporators, place the individual effects as close as possible tominimize vapor lines. Vapor liquid separator is accommodated without increasingthe distance between effects. The layout requirements for crystallizers are similar tothose for evaporators.Furnaces should be located at least 15 m away from other equipment. Ample roomneed to be provided at the firing front for the operation of the burner and burnercontrol panel.Where there are a large number of heat exchangers, they are often put together inone or more groups. Location should provide a layout, which is convenient to57 www.AgriMoon.com
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