Nutridar

Detection that survives the plant

Standard smoke detection fails quickly in a food plant — steam, flour dust and high-pressure cleaning all trigger it or destroy it. Detector type and enclosure rating were chosen per area so the system reports fires and not production.

Protecting the process and the product

Production and storage areas are protected with water-based systems sized to the actual fire load, which in food manufacturing is dominated by packaging rather than product. Control rooms and electrical rooms use clean agent, so a discharge does not take the line down.

Hygiene constraints shape the installation

Pipework routing, containment and penetration sealing were planned around cleaning regimes and hygiene zoning, not simply the shortest run.

A documented plant, not a collection of installs

The low-current infrastructure was installed and certified as a system, giving the plant a documented backbone for the systems that sit on it.