Create a Table of Area and Dimensions of Constructions.

Chapter VI: Factory layout design



I. Make a table of area and size of the works.

Table 31: Area and size of constructions

STT

Project

Quantity

Size

Dimensions (LxWxH)

Area

volume (m 2 )

Characteristic

Note: column step

– aperture

Noodle factory

102x24x8

2448

Solidly built industrial building, cold corrugated iron roof, concrete floor, mezzanine at the beginning of the production line at a height of 4 m.

12x24m ruler

6 – 24

Raw material warehouse

48x24x8

1152

Built right in front of the main workshop, the structure is the same as the main workshop, only the floor is paved.

cement

6 – 24

Finished goods warehouse

– packaging

24x24x8

576

Built right after the main workshop, the structure is the same as the main workshop, only the floor is different.

cement plant

6 – 24

Mechanical workshop - warehouse

30x10x6

300

The house of abstinence

cold roof, concrete floor

6 – 10

Oil seasoning workshop & warehouse

30x10x5

300

Strong house, cool roof

6 – 10

Satsuma workshop & warehouse

30x10x5

300

Strong house, cool roof

6 – 10

Administration

30x10x5

300

2-storey house, built

6 – 10

Maybe you are interested!

				solidly built, concrete floor and ceiling, equipped with a system cold
8	Canteen	1	20x10x5	200	Solid house, elegant architecture, equipped with system cool	4 – 5
9	Weighing station	1	4x4x4	16	House for sale	4 – 4
10	Security room	2	4x4x4	16	House for sale	4 – 4
11	2 wheel parking	1	30x8x6	240	Surrounded by fence, there is 1 1 input and 1 output
12	Car garage	1	30x8x6	240	Semi-permanent house.	5 – 8
13	Boiler workshop	2	16x10x5	160	The house of abstinence	4 – 10
14	FO table	2	14x10x10	140	Reinforced concrete construction steel
15	Water fountain	1	Þ = 4m H = 5m	45	Build a strong foundation reinforced concrete
16	Water tank	1	20x10x3	200	Reinforced concrete construction steel
17	Toilet – bathroom	1	30x5x3	150	The house is built discreetly, politely, avoiding the windy direction, convenient for workers
18	Transformer station	1	15x8x4	120	House for sale
19	Scrap warehouse	1	12x8x4	96	House for sale	4 – 8
20	Oil depot	1	8x5x4	40	Semi-permanent house have	4 – 5

Surrounding wall

Height: 6m

Build solidly, using preventive measures

break in

Road

Width: 8 – 12 m

The works

Other & Reserve Area

2500

II. Factory layout design. (see drawing)

III. Factory layout description. (see drawing)

IV. Layout and design of main production workshops. (see drawing)

V. Water supply and drainage system.

V.1. Water supply system

V .1.1. Water supply network diagram.

The water supply network is one of the important parts of the water supply system, responsible for transporting and distributing water to consumers. The cost of building the network usually accounts for 50 - 70% of the total cost of building the entire water supply system.

The water supply network includes main pipes, mainly for transporting water over long distances. Branch pipes are responsible for distributing water to factories, houses, toilets, etc. of the factory.

There are 3 types of water supply network diagrams: dead-end network diagram, ring network diagram and mixed network diagram.

The dead-end network has a small total pipe length, so the installation cost is low. However, it does not ensure water supply safety: when a pipe section in the network has a problem, the entire area behind will not have water to use. On the contrary, in a ring network, when a network is damaged, water can flow through another main pipe to supply the areas behind.

Due to the need for safe water supply for production and fire prevention, we use a ring network to supply water.

V.1.2. Structure of water supply network.V.1.2.1. Water pipes.

To build an external water supply network, people use the following types of pipes:

Cast iron pipes: usually manufactured with one round end and one flared end, with diameter d = 50 – 1200mm; length L = 5 – 7m, withstand pressure 6 – 10 at according to ISO2531 standard

To protect the pipe from corrosion, the outside of the pipe is usually coated with a layer of asphalt, and the inside of the pipe is coated with a layer of cement and sand in a ratio of 1:3. Cast iron pipes are widely used in the world as well as in our country today.

To solve the problem of changing water flow direction, branching, water valves, changing diameter... we use parts: elbows, tees, short pipes, telescopic pipes, cones... pre-made from cast iron with flared ends, smooth ends or flanges.

Steel pipe: Can be cast or welded along the length of the pipe. Pipe diameter d = 100 – 1600 mm, L = 2 – 20m, withstand P = 10 – 15at. Manufactured with 2 smooth ends.

Used when crossing rivers, lakes, highways... used as technical pipes in pumping stations, water treatment stations...

V.1.2.2. Water supply pipe layout.

Requirements to be satisfied:

Do not place too shallow to avoid mechanical impact and weather effects.

Do not place too deep to avoid digging too much soil, making construction difficult. The minimum depth for placing the water supply pipe is 0.7m from the ground to the top of the pipe.

Depending on the geological situation and the size of the pipe, it can be placed directly on natural ground (when the ground is hard, small diameter), or on a base made of sand, crushed stone or reinforced concrete, or even on a concrete pile base (if the ground is muddy or swampy).

Water supply pipes are placed parallel to the ground, on the sidewalk or road edge, at least 3-5 m from the house foundation and trees. Water supply pipes must be placed on drainage pipes. The distance between water supply pipes and other pipes in the vertical direction is at least 0.1 m and in the horizontal direction is at least 1.5-3 m.

V.2. Wastewater treatment system.

Previously in Vietnam, with the old concept, food processing factories in general and instant noodle factories in particular did not pay much attention to environmental issues as well as wastewater treatment. Wastewater from food factories was often considered clean and could be discharged directly into the environment.

However, according to the new trend, the problem of waste treatment and environmental protection is becoming an urgent issue of society. Our country is a latecomer and has been developing some industries in recent years but it is not really balanced and lacks planning, environmental issues are loosened, so nowadays

has now received very serious consequences. In the face of such frustrations and not to retrace past paths, we need to pay more attention to the living environment and properly treat wastewater when implementing the design.

V.2.1. Classification of wastewater types.

Domestic wastewater: according to the nature of the dirt is divided into:

o Toilet wastewater, contaminants mainly due to human physiological activities.

o Domestic wastewater discharged from sinks, laundry, and bathing.

Production wastewater.

Rainwater.

In general, domestic wastewater has a stable composition and contains mainly insoluble, colloidal, and soluble organic substances. The concentration of substances depends on the amount of water used, i.e. the water supply standard.

Wastewater in instant noodle production also contains mainly organic substances: starch, fat...

V.2.2. Wastewater treatment methods.

Due to the characteristics of instant noodle factory wastewater, we propose the following wastewater treatment plan:

Coagulation and sedimentation

Aerotank

Activation

Conditioning and flotation

2-step waste separation

Sterilize

Water

untreated production waste

Clean wastewater

V.2.3. Wastewater treatment system.

At VIETNAM TECHNOLOGY AND EQUIPMENT MARKET, there is an introduction to a separate wastewater treatment system design for an instant noodle factory with a similar treatment diagram with the following information:

MINISTRY OF SCIENCE AND TECHNOLOGY

NATIONAL CENTER FOR SCIENCE & TECHNOLOGY INFORMATION

http://www.techmartvietnam.com.vn

Wastewater treatment system

Instant noodle factory wastewater treatment system

Code: VN90 530

Name of technology and equipment offered for sale : Instant noodle factory wastewater treatment system

Country with technology and equipment offered: Vietnam

SPC Classification Index :

90: wastewater treatment services

Origin of CN/TB: Vietnam

Description of equipment technology process:

* Technological process

WASTE WATER – 02-STAGE WASTE SEPARATION – CONDITIONING AND FLOTATION – AEROBIC CONTACT (BIOLOGICAL) – FLUXATION AND SEDIMENTATION – DISINFECTION – CLEAN WASTE WATER.

Waste water after treatment meets environmental standards type B (TCVN 5945-1995).

Treatment tanks can be built of concrete or made of steel coated with epoxy on the inside.

 Meet foreign standards .

Products meet foreign standards.

Field of application:

65: food industry.

87: environmental protection.

70: irrigation, land improvement.

Advantages of CN/TB: High efficiency in treating pollution content (>90%)

Level of development: Commercialization.

Registration form: Trademark

Delivery method:

License

Turnkey

Reference price:

Equipment selling price: 1 billion VND for a plant that processes 200 m3 ( wastewater/day and night)

Transfer fee: 20 million VND.

So we can use a domestically designed wastewater treatment system with the cost of the equipment compartment (1 billion VND).

Chapter V: Energy supply issues



PART I: THERMAL CALCULATION – STEAM – FO OIL.

A. Calculate thermal energy.

Choose the calculation basis for 1000 packages of finished noodles. The average weight of each package is 80g, the unit of calculation for heat is (Kj/1000 packages).

I. Calculate the heat for the steamer.

Heat required for steaming equipment: Q steaming = Q 1 + Q 2 + Q 3

With: Q 1 : heat required to raise the conveyor temperature from 40 0 to 100 0 C. Q 2 : heat required to raise the noodle temperature from 30 0 to 100 0 C.

Q 3 : heat loss to the environment (20%).

I.1. Calculate Q 1 :

The heat required to raise the temperature of the noodle steaming conveyor from 40 0up to 100 0 in 1 steaming (150 seconds).

Q / G C  T

1 1 1 1

In there :

G 1 : mass of conveyor belt that needs to be heated from 40 0 to 100 0 C G 1 = mass of 1 m of conveyor belt x length of conveyor belt

= 4 x 24

= 96(kg/steam)

C 1 = 0.46(kj/kg): specific heat capacity of steel.

T 1 = 100 – 40 = 60 K

So:

Q 1  96  0 , 46  60  2650 (Kj / time)

Heat required to raise the temperature of the noodle steaming conveyor from 40 0 to 100 0 for 1000 finished noodle packages:

Q Q /  8  60  60  1000

1 150 . 000 × 150

 2650  150  60  60  1000  3392 (kj/ 1000 packs)

150 . 000 × 150

I.2. Calculate Q 2 :

Q 2 = G 2 x C 2 x T 2

In there :

G 2 = 101.9 (kg/1000 packs): amount of noodles to steam for 1000 packs of noodles.

T 2 = 100 – 30 = 70 K

C 2 : specific heat capacity of noodles when entering the steamer, (kj/kg)

C 2 = C wheat x (1 – W 2 ) + C water x W 2 In which: C wheat = 1.638 (kj/kg.K)

C water = 4.19 (kj/kg.K)

W 2 = 32%: moisture content of noodles when steamed

So :

C 2 = 1.638 x (1 – 0.32) + 4.19 x 0.32 = 2.455 (kj/kg.K)

So the amount of heat needed to raise the temperature of noodles from 30 0 to 100 0 C: Q 2 = 101.9 x 2.455 x 70 = 17,515.5 (kj/1000 packs)

I.3. Calculate Q3 :

Consider the heat loss to the environment as 20% of the heat required for the steaming process.

Heat loss is: Q 3 = 0.2 x (Q 1 + Q 2 )

= 0.2 x (3392 + 17511.5)

= 4180.7 (kj/1000packs)

I.4. Total heat for the steaming process.

Q absorption = Q 1 + Q 2 + Q 3

= 3392 + 17511.5 + 4180.7

= 25084.2 (kj/1000packs)

II. Calculate the temperature for the frying equipment.

Heat required for frying equipment. Q frying = Q 4 + Q 5 +Q 6 + Q 7

Q 4 : heat required to raise the temperature of shortening from 40 to 160 0 C Q 5 : heat required to supply the noodles during frying.

Q 6 : heat required to raise the conveyor belt temperature from 90 to 160 0 C. Q 7 : heat loss .

II.1. Calculate Q 4 :

Q 4 = G 4 x C 4 x T 4

In there :

G 4 = 17.9 kg: mass of shortening used to fry 1000 packs of noodles. C 4 = 2.422 kj/kg.K: specific heat capacity of shortening.

T 4 = 160 – 40 = 120 0

So :

Q 4 = 17.9 + 2.422 + 120

= 5202.5(kj/1000packs)

II.2. Calculate Q5 :

1. The actual heat required to bring the noodles from 30 0 to 100 0 C.

Comment