Class 100,000 production halls, hygiene zoning from raw to ready-to-eat, and washdown-rated stainless lines — engineered to pass the audit your buyer will send.
CLASS 100K
| ZONE | ROOMS | CLASS | KEY EQUIPMENT |
|---|---|---|---|
| General | Raw material store, outer packing | — | Impact doors, ozone (scheduled) |
| Quasi-clean | Processing, heat treatment | 300K | Purification AC, hygiene line |
| Clean | Cooling, inner packing, RTE | 100K (ISO 8) | HEPA outlets, air shower, pass box, AIS |
REFERENCE VALUES — FINAL DESIGN IS ENGINEERED TO YOUR PRODUCT AND AUDIT SCHEME.
Food cleanroom planning: scope, installation and acceptance
READ GUIDE →Define the technical requirements, responsible reviewers and acceptance records for your project.
Inner packing and ready-to-eat cooling rooms are typically Class 100,000 (ISO 8); processing halls Class 300,000. We map every room to food GMP zoning tables in the free project review.
Yes — phased construction and mobile purification AC let us upgrade cleanliness without stopping production; typical changeover per zone is 7-14 days.
Handover includes third-party particle and microbial test reports plus as-built drawings — the environmental-control evidence HACCP and BRC auditors request.
Class 100K food cleanrooms typically run USD 120-220 per m² all-in depending on HVAC scope. Send your floor plan for an itemized project quotation.
Send a floor plan, application and target conditions. Confirm the review scope, equipment requirements and quotation schedule.