EMS Technician Certification - Hussmann · 2019-09-20 · check monitoring system to maintain...
Transcript of EMS Technician Certification - Hussmann · 2019-09-20 · check monitoring system to maintain...
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1
Hussmann’s Environment Management System (EMS)
• Surface and Air Sanitation Technology
Course Number: FST100001 Revision: Original Date of Revision: March 21, 2013
EMS Technician Certification United States & International
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Welcome!!
S Safety
P Purpose/ Course Objectives
A Agenda
C Conduct
E Expectations
R Roles
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Course Objectives
By the end of this course, participants will be able to:
• Install, terminate and activate EMS products
• Service and maintain EMS products
• Troubleshoot EMS products
• Locate additional resources for information
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Agenda 1. Introduction
2. The Science of EMS
3. EMS Safety Systems
4. EMS Equipment Models & Electrical Requirements
5. EMS Components
6. EMS System Sizing & Design
7. Installation
8. Activation
9. Maintenance
10. Troubleshooting
11. Customer Training
12. Documentation, Equipment Inventory & Tools Review
13. Review
14. Exam
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Conduct, Expectations & Roles
• Participate
• Be respectful
• Be prepared
• Ask questions
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INTRODUCTION
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When you shop for food you expect…
Quality Food Safe Food
Clean, Odor –free Environment
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When grocers sell food, they also want…
Long Shelf-life Increased “dwell” time
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But these things create challenges…
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Fortunately, Hussmann has a solution!
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The EMS offers…
• Safer foods
• Cleaner stores
• Reduction of bacteria, molds and viruses
• Reduction of cross-contamination
• Cleaner air
• Safer, cleaner foods and surfaces
• Reduction of odors
• Extension of fresh food shelf life
…and it uses no harmful chemicals to do it!
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It supports “hazard analysis and critical points” analysis
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Microbes
3 main types of microbes we look at: • Pathogens – make people or plants sick (infection or toxins)
– Only a few percent of microbes are always harmful
– Examples: E. coli 0157:H7; Salmonella; Listeria; Norovirus
• Food spoilage – do not make people sick but cause shrink
– Examples: Botrytis (mold on fruits and vegetables); Serratia marcescens (slime and odor in meats)
• Neutral or beneficial
– Examples: yeasts in breads and yogurt
• ROS will break bonds in all these different types of microbes
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Common Microbes Reduced and/or Eliminated by EMS Technology
• Serratia marcescens – Meat & Poultry
• Lactobacillus and related lactic acid bacteria – Meat & Poultry
• Infectious human diseases including – Bacteria
• Staph aureus (MRSA) • Citrobacter • Pseudomonas
– Yeast • Candida
– Viruses • Influenza A (including Bird Flu) • Norovirus (stomach flu) • Rhinovirus (colds)
• General microbial load – wide range of customer facilities
• Botrytis cinerea – FF&V – Floral
• E. coli O157:H7(pathogenic strain)
– FF&V – Meat & Poultry
• Listeria monocytogenes – Meat & Poultry – Fish & Seafood – Dairy
• Salmonella – FF&V – Meat & Poultry – Fish & Seafood – Dairy
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Validation Testing Examples
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It requires airflow to work
…cleans exposed surfaces
Cleans here
Not here
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EMS Technology Can…
• Eliminate significant numbers of airborne microorganisms (bacteria, viruses, & molds) – Real world studies on hand show up to a 90% + reduction maintained
over months
– Up to 99%+ in controlled laboratory conditions
• Eliminate significant numbers of microorganisms on surfaces – Real world studies on hand show up to a 80% reduction maintained
over months
– Up to 99%+ in controlled laboratory conditions
• Greatly reduce ethylene gas
• Greatly reduce odors
• Provide greater benefit over longer periods of time (cumulative effect for environment & perishables)
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EMS Technology Cannot…
• Work where no oxygen is present (no O2 = no ROS)
• Work where air does not circulate Inside airtight product packaging
Inside perishables
In rooms with poor or no air circulation
• Work in the open/outside air – no control possible
• Kill all microorganisms at the same rate under all
conditions
• Replace normal good sanitation practices The EMS technology can make the customer’s
environment safer and product better.
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THE SCIENCE
OF EMS
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How does the EMS technology work?
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• Clean electrical process creates a plasma of ionized particles by breaking down oxygen from the air - Reactive Oxygen Species (ROS)
• Equipped with a controller and self-check monitoring system to maintain constant required production levels of ROS.
Reaction Chamber
(creating ROS inside the unit)
How does the EMS technology work?
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How does the technology
work?
• Clean electrical process creates a plasma of ionized particles by breaking down oxygen from the air - Reactive Oxygen Species (ROS)
• ROS are the sanitation workhorses of the EMS Surface and Air Sanitation technology. ( 2 stage sanitation process)
• Equipped with a controller and self-check monitoring system to maintain constant required production levels of ROS.
ROS
Diffusion System
ROS
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ROS are the sanitation workhorses of the EMS!
Reaction Chamber
(creating ROS inside the unit)
Reactive Oxygen Species (ROS)
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ROS Reactivity
Reactive Oxygen Species Break carbon-to-carbon bonds in carbon based
compounds
• Examples
– Microbes (bacteria, microscopic fungi & viruses) • Cell walls
• Enzymes
• DNA / RNA
– Ethylene • Plant hormone that promotes ripening
• Removal helps prevent
– Unwanted ripening (climacteric fruits)
– Aging (other fruits, vegetables and floral products)
– Odor compounds, machinery exhaust, etc.
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ROS and Chemistry
Examples
Ethylene CH2=CH2 + ROS --> H2O + CO2 + O2
ethylene water carbon dioxide oxygen
Microbe Compounds - (equation very general and not balanced) Complex carbon molecules + ROS --> broken pieces of molecules + H2O + CO2 + O2
Inactivated
Not harmful
Not visible
Complex carbon molecule examples - DNA / RNA, cell walls, enzymes
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2 Stages of Sanitation –
Stage 1
• Cleaning of air circulated through the reaction chamber
• 5 Short-lived highly reactive species react with microbes and other undesirable compounds in the air
• Atomic oxygen • Singlet oxygen • Hydroxyl radical • Superoxide • Peroxynitrite
• These ROS do not remain active long enough to move into the treated room
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2 Stages of Sanitation –
Stage 2
• 100 % of surface sanitation and continued air sanitation
– Longer lived species, hydrogen peroxide and ozone, move out into the room
– React with and destroy microbes on room surfaces and in air
– Low concentrations do not exceed OSHA (Occupational
Safety and Health Administration), ACGIH (American
Conference of Governmental Industrial Hygienists) or
World Health Organization (WHO) safety levels
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EMS
SAFETY
SYSTEMS
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EMS System Safety - People
• Ozone Safety Levels
• OSHA Regulations 24 hour average exposure limit - 0.050 ppm
8 hour average exposure limit - 0.100 ppm
Short-term exposure limit - 0.300 ppm
• ACGIH Regulations Threshold limit value – Heavy work, 0.050 ppm
Threshold limit value – Moderate work, 0.080 ppm
Threshold limit value – Light work , 0.100 ppm
• WHO Regulations 8 hour mean daily max - 0.050 ppm
– EMS – Average 0.030 – 0.050 PPM O3 and 0.10 to 0.20 PPM H2O2 for most applications where people work all day in the treated rooms (I.e. processing rooms, etc.).
– Hydrogen peroxide safety levels
• WHO Regulations Not regulated
• OSHA Regulations 8 hour average exposure limit – 1.00 ppm
EMS runs below human safety levels
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EMS System Safety –
Products • As stated, the average setting for an EMS system is 0.030 –
0.050 PPM O3
• 0.050 ppm O3 is safe for people, but what about products?
• Some products are sensitive to O3 levels above an average of 0.030 ppm
• For Mushrooms and Flowers System settings must maintain an average of 0.030 ppm O3 and not above 0.040 ppm
• Good results are still seen at these levels.
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Notes on Ozone
International Ozone Association (source OzoneLab™ (http://www.ozonelab.com/))
• 0.001 ppm - Lowest value detectable by hypersensitive humans. Too low to measure accurately with elaborate electronic equipment.
• 0.003 ppm - Threshold of odor perception in laboratory environment, 50 per cent confidence level.
• 0.003 ppm to 0.010 ppm - The threshold of odor perception by the average person in clean air. Readily detectable by most normal persons.
EPA and Airnow.gov (sources www.epa.gov and http://www.airnow.gov/index.cfm?action=airnow.currentaqi&PollutantID=1)
• How levels of Ozone produced by EMS compare to levels in our everyday environment.
– UV radiation in sunlight produces ambient levels of O3 in our outdoor air
– Most US cities average 0.020 to 0.040 ppm O3 outdoors during the day.
– During April, 2009, many areas in New England peaked at 0.075 to 0.080 ppm O3 during the afternoons while some US cities will peak above 0.100 ppm in late summer.
People may smell ozone from EMS – even at very safe levels
The system should not be shut down when ozone odor is detected.
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EMS System Safety - Control
• Power limitation – All Systems
– Accomplished with • Unit correctly sized for room
• Unit with correct power supply (self-limiting)
• Resistor added to unit to maintain correct ROS levels
• Additional controls - use of PLC
(programmable logic controller)
to regulate ROS production levels
– Sensor
• Monitors ozone levels with
sensor and uses feedback to
maintain desired levels of ROS
– Timer
• System on only at desirable times
• Ex. off during wash cycles
Sensor Control
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EMS
EQUIPMENT MODELS &
ELECTRICAL REQUIREMENTS
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Equipment Models: IR EMS
• Purifiers
– EMS-3100
– EMS-3300
– EMS-ST24
– T Series
– DCU Series
3000 Series: for
large facilities
DCU: display case unit
TT and TC Transportation
units for Trailers,
Containers and Railcars
ST Series for in-store coolers
and small rooms
IR products still in
engineering phases.
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Equipment Capacities
Unit Coverage Range
cu. ft. (cu. m.)
Typical Application
EMS-ST24 400 – 6,000
(12-170)
Walk in coolers, Deli areas, small
processing areas
EMS-3100 A* (2 cup transformer
powersupplies)
6,000 – 11,000
(170-312)
Cold storage facilities, Restaurant
prep areas, Ripening rooms EMS-3100 B* (1 cup and 1 ET 100
powersupplies)
11,000 – 30,000
(312-850)
EMS-3100 C* (2 ET 100 powersupplies)
30,000 – 60,000
(850-1700)
EMS-3300* 60,000 – 250,000
(1700-7080)
Larger cold storage facilities,
processing rooms
* May be installed in series to expand coverage range.
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Electrical Requirements
• ST 24 – One dedicated 15 Amp circuit
– Up to 6 purifiers (not likely to have over 2)
• 3100 – One dedicated 15 Amp circuit up to 2 purifiers + control box
– One dedicated 20 Amp circuit 3 purifiers + control box
– Combination of above for up to limit of 6 purifiers/control box
• 3300 – One dedicated 15 Amp circuit each purifier
– Control box can be installed on a circuit with one purifier
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EMS
COMPONENTS
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ROS Reaction Chamber
The EMS has three main components
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3000 Series System Components
Up to 6 ROS chambers can be run with one junction
box, controller and sensor
• EMS Purifier
– ROS
Chamber
• Sensor
• Control Box – PLC
– Junction Box
– Disconnect
• Diffusion Pipe
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ST 24 Product Components
• Complete system in one box
– ROS Chamber
– Sensor
– Control
– Wiring
– On/off switch
Diffusion pipe not often used.
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System Components: Purifier
• 3000 Series Purifier – Contains ROS generation
chamber
– Pulls air through for air sanitation by created ROS and releases ROS (ozone and hydrogen peroxide) for surface sanitation
• EMS-ST24 box – Contains
• ROS generation chamber
• Control & wiring
• Sensor
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System Components:
Control Box • Control voltage power supply / router
• Programmable Logic Controller –Receives Product input and controls
Product operation
• Disconnect Switch- Allows customer to shut off ROS production from the
Product
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System Components:
Sensor • Monitors Ozone
levels in the treated area to allow regulation of ROS production
• Two Types
RA-Regular Atmosphere
CA-Controlled Atmosphere
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System Components:
Sensor • Two Models:
– S905- Standard
for use in
industrial
applications
– S935-For use in
environments
subject to
condensation or
wash-down.
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System Components: Diffusion
System • Diffusion of ROS into
treated area
• 3000 Series – Normal: diffusion piping
– Occasional: direct dump from unit into airflow
• EMS-ST24 – Normal: direct dump from
unit into airflow
– Occasional: diffusion piping
Diffusion Piping
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EMS
SYSTEM SIZING
& DESIGN
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Design
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Design - Sizing
Calculated
Treatment
Area
• Actual FT3 (M3) Room Measurement
• Regular (21%)
• Controlled (.8%-5%) O2 Level
• Type of Commodity Product
• Fahrenheit / Celsius Temperature
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Design - Sizing Overview
• Actual Room Size
• Commodity
• Temperature
• Oxygen Levels
Equipment sizing can be influenced by:
• Airflow
• Door Openings
• Equipment
• Ethylene production by product
• People
Equipment sizing depends on:
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Design - Sizing :
Project Management/ Site Survey Form
See: Book - Resource
Materials Section
Project Management Form
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Design – Sizing: Equipment Selection
Calculated Treatment
Area
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Design – Example: Produce Warehouse
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Design – Examples: Tomato Producer
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Design - Typical Installation Example – 2 Fan
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Design - Typical Installation Example – 3 Fan
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Let’s Review
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