1.Shandong Kemai'er Co., Ltd. uses grating covers, stainless steel flat plate covers, and PE polymer covers in the manufacturing of drainage systems for food workshops.

2.The cover materials include 304 stainless steel, PE polymer, and other materials can be customized. The thickness of the material can be customized according to customer requirements, with built-in anti-slip function, excellent drainage performance, and superior load-bearing capacity.

3.Advantages of grating covers: best load-bearing capacity, best anti-slip performance. Disadvantages: high cost.

Grating covers are made of stainless steel arranged in a cross pattern with certain spacing and welded into square grids, used as covers for drainage ditches.

4.Advantages of flat plate covers: affordable price, wide practicality, diverse designs, and aesthetically pleasing appearance. Disadvantages: weak load-bearing capacity, may not be suitable for forklift overload. Flat plate covers are also designed for hygiene, using full welding technology without spot welding; all corners are rounded for easy cleaning. Depending on the usage area, stainless steel square tubes can be welded underneath for load-bearing support.

5.Advantages of PE polymer covers: high aesthetic appeal, moderate cost, best load-bearing capacity, suitable for forklift overload, and lifetime warranty. Disadvantages: poor anti-slip performance. PE polymer covers feature high toughness, tensile resistance, corrosion resistance, low-temperature resistance, and good wear resistance.

6.The drainage system in food workshops refers to the discharge of wastewater from production workshops, including equipment drainage, floor drainage, and drainage from changing rooms and handwashing areas.

7.Floor drainage: It is necessary to determine the drainage slope and direction. Floor drainage is primarily collected through open channels, floor drains, and drainage outlets, then discharged through branch concealed pipes and main concealed pipes connected to the outdoors.

8.Equipment drainage: Set up vertical drainage pipes that directly lead to outdoor sewage wells, or connect vertical drainage pipes to indoor main drainage pipes, or discharge to the floor, where it is collected through open channels and floor drains into the floor drainage system.

Design of drainage channels in food workshops:

1. Identify the location of the factory’s sewage station and the appropriate position for outdoor sewage wells in the workshop.

2. Understand the building structure of the workshop, especially the foundation structure.

3. Determine the drainage volume of each zone (including large-scale production drainage and cleaning drainage) to facilitate the specification of channel dimensions, drainage water quality, whether it is single-layer drainage, the impact of building structure, allowable depth and elevation of channels, and whether to use open channel drainage or floor drain systems.

4. Develop a workshop drainage system diagram and submit it to architectural design and construction units for standardized design and construction.