Industrial Climate Control: Regulations and Efficient Solutions for the Food Industry
In the food industry, product quality and worker well-being depend significantly on effective climate control within production facilities.
High temperatures, excessive humidity, and poor ventilation not only compromise operator safety and comfort but also affect food preservation and processing.
But what are the current regulations in Italy governing proper climate control in food production environments? And which solutions can ensure an efficient, safe, and legally compliant indoor climate?
High temperatures, excessive humidity, and poor ventilation not only compromise operator safety and comfort but also affect food preservation and processing.
Regulations on Climate Control in the Food Industry
The Consolidated Law on Occupational Health and Safety (D.Lgs. 81/2008)
The main regulatory reference for climate control in workplaces is Legislative Decree No. 81 of April 9, 2008, which requires employers to assess and manage risks associated with industrial microclimate conditions.
Annex IV of the decree establishes that:
- Temperature must be appropriate for workers’ physiological needs and specific production activities.
- Humidity must be controlled to prevent negative effects on health and food processing
- Ventilation must ensure adequate air exchange to eliminate contaminants and improve comfort.
While no specific temperature and humidity values are mandated, compliance with these principles is essential to avoid discomfort and safety risks.
Regulations on Worker Health Protection Related to Temperature
The responsibility for ensuring safe thermal conditions in workplaces falls on employers, as stated in D.Lgs. 81/2008. Although the law does not set rigid temperature limits, it references technical standards and guidelines:
- Minimum temperature: For light manual tasks, an indoor temperature of at least 16°C is recommended. In offices, INAIL (Italian National Institute for Insurance against Workplace Accidents) suggests a range of 18°C to 22°C in winter.
- Maximum temperature: In summer, indoor temperatures should not exceed 24°C, with a maximum difference of 7°C from the outside temperature to avoid harmful thermal shocks.
- Thermal comfort: The UNI EN ISO 7730 standard defines thermal comfort criteria through PMV (Predicted Mean Vote) and PPD (Predicted Percentage of Dissatisfied) indices, essential for evaluating workplace microclimate conditions.
- Heat risk prevention: The Italian Ministry of Labor has issued guidelines on worker heat protection, emphasizing climate monitoring and preventive measures. In particularly cold workplaces, such as refrigerated storage, DIN 33403-5 guidelines specify maximum exposure times and mandatory break periods.
Ensuring adequate thermal conditions is not only a legal obligation but also a key factor for productivity, comfort, and workplace safety.
Technical Standards and International Guidelines
To define concrete thermal comfort parameters in production environments, various international technical standards apply:
- UNI EN ISO 7730: Provides thermal comfort evaluation criteria, using PMV (Predicted Mean Vote) and PPD (Predicted Percentage of Dissatisfied) indicators to determine optimal indoor climate conditions.
- DIN 33403-5: Specifies exposure limits for cold environments, such as refrigerated warehouses, requiring mandatory breaks and protective measures for workers
- EU Regulation No. 517/2014 Regulates the use of greenhouse gas refrigerants, restricting high-impact substances and promoting sustainable technologies.
Challenges of Climate Control in Food Production Facilities
In production areas, particularly in cooking or processing departments, temperatures can reach critical levels, often worsened by high humidity.
In winter, condensation on walls and ceilings becomes a major issue, compromising worker safety and product quality.
For the food production sector, full microclimate control is essential, optimizing temperature and humidity levels to:
- Ensure product safety and quality, preventing processing alterations and contamination
- Enhance worker comfort, reducing thermal stress and health risks
- Prevent condensation formation, which can lead to mold growth and hygiene issues
- Optimize energy consumption, reducing waste and operational costs
Impresind’s Solutions for a Safe and Efficient Microclimate
To address the climate control needs of the food industry, Impresind offers various solutions, including evaporative cooling, air extraction, and mixing systems.
Coldair: High-Efficiency Evaporative Cooling
The Coldair system leverages the natural process of water evaporation to cool industrial environments sustainably and efficiently.
- Lowers indoor temperature by up to 10°C, without using refrigerant gases
- Available with F4 and/or F9 filtration systems
- Consumes up to 80% less energy than traditional air conditioning systems
- Does not alter relative humidity, a critical factor in food processing
- Integrates with ventilation systems, ensuring a uniform and comfortable climate
Air Extraction and Ventilation Systems
To ensure proper air exchange and eliminate winter condensation, Impresind designs customized air extraction solutions using ETA-EPA extractors, tailored to customer needs.
Proper climate control in food production facilities is not only a regulatory requirement but also a strategic factor for:
✔ Product quality
✔ Worker well-being
✔ Increased productivity
With Impresind’s high-efficiency solutions, food companies can optimize their indoor microclimate in a sustainable, cost-effective, and fully compliant way.
