How to choose an oil-free lubricated air compressor for biscuit production
During the production of biscuits, compressed air serves as a key power source and process gas and directly contacts the food production environment. In order to ensure food safety, improve production efficiency, and comply with international standards (such as ISO 22000, FDA 21 CFR Part 11, and EHEDG guidelines), choosing Oil-Free Water-Lubricated Air Compressor has become an industry consensus. This paper will analyze its selection logic from multiple dimensions such as technical parameters, process requirements, risk avoidance and economics.
1. Technical requirements for compressed air in biscuit production process
1. Raw material transportation and mixing
- cleanliness requirements: Compressed air must meet ISO 8573-1 Class 0 oil-free certification to prevent lubricating oil from contaminating flour, sugar and other raw materials.
- Moisture content control: The air dew point must be lower than-40℃ (comply with ISO 8573-1 Class 2) to prevent agglomeration of raw materials or the growth of microorganisms.
2. Dough forming and cutting
- pressure stability: The working pressure needs to be stable at 6-8 bar (adjustable) to ensure accurate mold movement and avoid biscuit shape defects.
- pulse suppression: It is necessary to configure an aftercooler and an air storage tank (volume ≥1.5 times the air compressor displacement) to reduce the impact of pressure fluctuations on the forming equipment.
3. Baking and cooling
- high temperature tolerance: The exhaust temperature needs to be ≤40°C (cooled by a water lubrication system) to avoid high-temperature air affecting the temperature control accuracy of the baking furnace.
- No oil residue: 100% oil-free air prevents grease oxidation and odor during baking.
4. Packaging and sealing
- microbial control: Air needs to pass through a 0.01μm filter (compliant with EHEDG hygienic design) to meet FDA microbial limits for direct contact with food gases (e.g., ≤1 CFU/m³).
2. Key selection parameters of oil-water-lubricated air compressors
| parameter categories | technical indicators | Process relevance |
|---|---|---|
| working pressure | 6-10 bar (adjustable range) | Insufficient pressure leads to insufficient power for the molding equipment, and too high will increase energy consumption. |
| exhaust volume | Select based on production line size (e.g. 1000 L/min to 5000 L/min) | It is necessary to cover peak gas demand and reserve 10%-15% redundancy. |
| exhaust temperature | ≤40°C (aftercooler outlet temperature) | High-temperature air may cause deterioration of raw materials or thermal stress on equipment. |
| water treatment system | Closed circulating pure water system (conductivity ≤5 μS/cm) | Prevent scale from clogging lubrication pipes and ensure long-term stable operation. |
| energy efficiency rating | Comply with ISO 1217 Annex C standard, specific power ≤5.2 kW/(m³/min) | Reduce energy consumption per unit of output and meet carbon footprint requirements (such as ISO 14067). |
| noise level | ≤75 dB(A)(1 meter from the equipment) | Comply with OSHA and EU noise directives to protect worker health. |
| material certification | Overflow parts require FDA 21 CFR 177.2600 food grade certification | Avoid metal ions migrating and contaminating food. |
3. Risks and consequences of using oily air compressors
- food safety risk
- Oil mist pollution: Even if a filter is used, trace amounts of oil at the level of 0.01ppm may still penetrate into the production line, resulting in biscuits being judged as unqualified by EU regulations such as EC 1935/2004.
- Microbial growth: Lubricating oil residues provide culture medium for bacteria (such as Salmonella), increasing the probability of biological contamination.
- equipment maintenance cost
- Frequent filter replacement: Oil filters need to be replaced every 500 hours, and annual maintenance costs increase by 30%-50%.
- Pipeline contamination: Sludge buildup leads to an increased failure rate of pneumatic valves (MTBF reduced by 40%).
- Brand reputation loss
- Product recall risks: Oil contamination can lead to large-scale recalls, such as fines under the U.S. FSMA regulations that can reach millions of dollars.
4. Economic benefits of oil-free lubrication technology
- Compliance cost savings
- Eliminate the cost of oil pollution testing (such as the single cost of GC-MS analysis exceeds US$2000).
- Comply with BRCGS/IFS food standards and qualify for international customer access.
- Full life cycle cost advantages
- Reduced maintenance costs by 60%: Oil-free design reduces filter, lubricant replacement and waste oil disposal costs.
- Energy efficiency improvement: the friction coefficient of water lubrication is only 1/3 of that of oil lubrication, and the energy saving is 15%-25% compared with the power.
- Carbon emission reduction benefits
- Each 100kW air compressor reduces CO 2 emissions by about 45 tons per year (calculated based on 8000 hours of operation), meeting ESG reporting requirements.
Five, no oil and water lubrication vs oil air compressor: performance comparison
| comparative dimension | Oil-water lubricated air compressor | oil-lubricated air compressor |
|---|---|---|
| air quality | ISO 8573-1 Class 0 (Class zero oil-free) | Depending on filter, maximum Class 1 (residual oil content ≤0.01mg/m³) |
| maintenance cycle | Water system maintenance every 4000 hours | Change oil filter and lubricating oil every 500 hours |
| environmental impact | Oil-free waste, wastewater can be recycled | Waste oil is hazardous waste (Category HW08) |
| operating costs | Annual comprehensive cost reduction by 35%-45% | High maintenance and energy costs |
| applicable standards | Directly meet FDA, EHEDG, HACCP requirements | Additional verification of the oil control system is required |
VI. Conclusion
In the production of biscuits, oil-free lubricated air compressors have become an inevitable choice to replace traditional oil-containing air compressors because of their zero-pollution characteristics, high efficiency performance and low operation and maintenance costs. When selecting models, enterprises should focus on the matching of working pressure-flow curves, water system anti-corrosion design (such as 316L stainless steel pipelines) and intelligent control systems (such as frequency conversion + Internet of Things monitoring) to achieve dual optimization of food safety and economic benefits. In the future, with the tightening of global food regulations and the implementation of carbon tariff mechanisms, oil-free technology will become standard in the baking industry.
