{"id":15048,"date":"2026-03-26T13:19:20","date_gmt":"2026-03-26T12:19:20","guid":{"rendered":"https:\/\/industria.airmatic.es\/per-que-laire-exempt-doli-no-es-negociable\/"},"modified":"2026-03-26T13:19:20","modified_gmt":"2026-03-26T12:19:20","slug":"per-que-laire-exempt-doli-no-es-negociable","status":"publish","type":"post","link":"https:\/\/industria.airmatic.es\/ca\/per-que-laire-exempt-doli-no-es-negociable\/","title":{"rendered":"Per qu\u00e8 l\u2019aire exempt d\u2019oli no \u00e9s negociable?"},"content":{"rendered":"<p data-path-to-node=\"3\">A la ind\u00fastria aliment\u00e0ria, la seguretat \u00e9s l\u2019eix sobre el qual gira tot. Invertim en mat\u00e8ries primeres de qualitat, processos de desinfecci\u00f3 exhaustius i controls de temperatura rigorosos. Tanmateix, hi ha un ingredient \u201cinvisible\u201d que sovint passa desapercebut i que est\u00e0 en contacte directe amb els aliments: <b data-path-to-node=\"3\" data-index-in-node=\"317\">l\u2019aire comprimit.<\/b>  <\/p>\n<p data-path-to-node=\"4\">Si l\u2019aire que utilitzes per moure un actuador, bufar un env\u00e0s o transportar farina no \u00e9s pur, corres el risc d\u2019espatllar lots sencers i, encara pitjor, posar en risc la salut del consumidor.<\/p>\n<p data-path-to-node=\"5\">En aquest article, desgranem per qu\u00e8 el tractament de l\u2019aire \u00e9s cr\u00edtic i qu\u00e8 diu la normativa internacional al respecte.<\/p>\n<h2 data-path-to-node=\"7\">Per qu\u00e8 l\u2019aire comprimit pot ser un risc de contaminaci\u00f3?<\/h2>\n<p data-path-to-node=\"8\">L\u2019aire ambiental que aspira un compressor no \u00e9s pur; cont\u00e9 vapor d\u2019aigua, part\u00edcules de pols i traces d\u2019hidrocarburs. En ser comprimit, aquestes impureses es concentren. Si, a m\u00e9s, utilitzes un compressor lubricat tradicional, s\u2019hi afegeix un quart element perill\u00f3s: <b data-path-to-node=\"8\" data-index-in-node=\"269\"> l\u2019oli. <\/b>  <\/p>\n<p data-path-to-node=\"9\">En el sector alimentari, l\u2019aire comprimit es classifica segons el seu \u00fas:<\/p>\n<ol start=\"1\" data-path-to-node=\"10\">\n<li>\n<p data-path-to-node=\"10,0,0\"><b data-path-to-node=\"10,0,0\" data-index-in-node=\"0\">Contacte directe:<\/b> l\u2019aire toca l\u2019aliment (p. ex. refredament del pa, transport de grans).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"10,1,0\"><b data-path-to-node=\"10,1,0\" data-index-in-node=\"0\">Contacte indirecte:<\/b> l\u2019aire s\u2019allibera a la zona de producci\u00f3 o toca l\u2019env\u00e0s abans de ser omplert.<\/p>\n<\/li>\n<\/ol>\n<p data-path-to-node=\"11\">En tots dos casos, la pres\u00e8ncia d\u2019oli pot generar microorganismes, alterar el sabor del producte o provocar retirades massives d\u2019estoc per manca d\u2019innocu\u00eftat.<\/p>\n<h2 data-path-to-node=\"13\">La norma ISO 8573-1: el llenguatge de la puresa de l\u2019aire<\/h2>\n<p data-path-to-node=\"14\">Per tal que tots els fabricants parlin el mateix idioma, existeix la norma <b data-path-to-node=\"14\" data-index-in-node=\"71\">ISO 8573-1:2010<\/b>. Aquesta normativa classifica la qualitat de l\u2019aire en funci\u00f3 de tres contaminants principals: <b data-path-to-node=\"14\" data-index-in-node=\"179\">part\u00edcules s\u00f2lides, aigua (punt de rosada) i oli. <\/b> <\/p>\n<p data-path-to-node=\"15\">Per a la ind\u00fastria aliment\u00e0ria, els est\u00e0ndards s\u00f3n extremadament exigents. Normalment, es busca una <b data-path-to-node=\"15\" data-index-in-node=\"102\">Classe 1 o fins i tot Classe 0<\/b> pel que fa al contingut d\u2019oli. <\/p>\n<ul data-path-to-node=\"16\">\n<li>\n<p data-path-to-node=\"16,0,0\"><b data-path-to-node=\"16,0,0\" data-index-in-node=\"0\">Classe 1:<\/b> defineix una concentraci\u00f3 d\u2019oli \u2264 0,01 mg\/m\u00b3.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"16,1,0\"><b data-path-to-node=\"16,1,0\" data-index-in-node=\"0\">Classe 0: <\/b> \u00e9s la m\u00e9s exigent. Significa que l\u2019equip ha de garantir nivells de contaminaci\u00f3 inferiors als de la Classe 1, acordats entre el fabricant i l\u2019usuari. \u00c9s l\u2019est\u00e0ndard d\u2019or per evitar riscos.  <\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"18\">Compressors \u201cOil-Free\u201d (exempts d\u2019oli) vs. compressors lubricats amb filtres <\/h2>\n<p data-path-to-node=\"19\">Aqu\u00ed \u00e9s on moltes empreses dubten: <i data-path-to-node=\"19\" data-index-in-node=\"37\">puc utilitzar un compressor normal amb filtres d\u2019alta efici\u00e8ncia? <\/i><\/p>\n<p data-path-to-node=\"20\">La resposta t\u00e8cnica \u00e9s s\u00ed, per\u00f2 la resposta estrat\u00e8gica \u00e9s <b data-path-to-node=\"20\" data-index-in-node=\"61\">\u201cmillor que no\u201d. <\/b><\/p>\n<p data-path-to-node=\"21\">Fins i tot amb els millors filtres de carb\u00f3 actiu, existeix el risc d\u2019una avaria mec\u00e0nica en qu\u00e8 l\u2019oli passi a la l\u00ednia (l\u2019anomenat \u201cbypass\u201d). Un compressor <b data-path-to-node=\"21\" data-index-in-node=\"160\">Oil-Free <\/b> (exempt d\u2019oli per disseny) elimina el risc d\u2019arrel: no hi ha oli a la cambra de compressi\u00f3, de manera que \u00e9s f\u00edsicament impossible que arribi a l\u2019aliment. <\/p>\n<h3 data-path-to-node=\"22\">Avantatges de l\u2019aire exempt d\u2019oli:<\/h3>\n<ul data-path-to-node=\"23\">\n<li>\n<p data-path-to-node=\"23,0,0\"><b data-path-to-node=\"23,0,0\" data-index-in-node=\"0\">Innocu\u00eftat total:<\/b> Zero risc de contaminaci\u00f3 per lubricants.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"23,1,0\"><b data-path-to-node=\"23,1,0\" data-index-in-node=\"0\">Menys manteniment dels filtres: <\/b> en no haver-hi oli que els saturi, els elements filtrants de la l\u00ednia duren m\u00e9s i les p\u00e8rdues de pressi\u00f3 s\u00f3n menors.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"23,2,0\"><b data-path-to-node=\"23,2,0\" data-index-in-node=\"0\">Sostenibilitat: <\/b> no cal gestionar condensats contaminats amb oli, fet que facilita el compliment de les normatives mediambientals.<\/p>\n<\/li>\n<\/ul>\n<h2 data-path-to-node=\"25\">El paper crucial de l\u2019assecat i la filtraci\u00f3<\/h2>\n<p data-path-to-node=\"26\">No tot \u00e9s oli. L\u2019<b data-path-to-node=\"26\" data-index-in-node=\"22\">aigua<\/b> \u00e9s l\u2019altre gran enemic. Un aire comprimit humit \u00e9s el caldo de cultiu ideal per a bacteris i fongs a les canonades.  <\/p>\n<p data-path-to-node=\"27\">Per a la ind\u00fastria aliment\u00e0ria, \u00e9s imprescindible comptar amb:<\/p>\n<ol start=\"1\" data-path-to-node=\"28\">\n<li>\n<p data-path-to-node=\"28,0,0\"><b data-path-to-node=\"28,0,0\" data-index-in-node=\"0\">Assecadors frigor\u00edfics o d\u2019adsorci\u00f3: <\/b> per reduir el punt de rosada i assegurar que l\u2019aire arribi sec als punts cr\u00edtics.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"28,1,0\"><b data-path-to-node=\"28,1,0\" data-index-in-node=\"0\">Filtres de part\u00edcules:<\/b> per eliminar qualsevol resta de pols o metalls de les canonades.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"28,2,0\"><b data-path-to-node=\"28,2,0\" data-index-in-node=\"0\">Filtres de carb\u00f3 actiu: <\/b> per eliminar vapors i olors que podrien alterar les propietats organol\u00e8ptiques de l\u2019aliment.<\/p>\n<\/li>\n<\/ol>\n<h2 data-path-to-node=\"30\">La prevenci\u00f3 \u00e9s rendibilitat<\/h2>\n<p data-path-to-node=\"31\">A <b data-path-to-node=\"31\" data-index-in-node=\"3\">Airmatic<\/b>, sabem que una aturada de producci\u00f3 per contaminaci\u00f3 no \u00e9s nom\u00e9s un problema log\u00edstic, sin\u00f3 una crisi de reputaci\u00f3. Apostar per solucions d\u2019aire exempt d\u2019oli i per un tractament adequat sota la norma ISO 8573-1 no \u00e9s una despesa, sin\u00f3 una asseguran\u00e7a de vida per a la teva planta. <\/p>\n<p data-path-to-node=\"32\"><b data-path-to-node=\"32\" data-index-in-node=\"0\">Tens dubtes sobre quina classe d\u2019aire requereix el teu proc\u00e9s?<\/b> El nostre equip t\u00e8cnic pot realitzar una auditoria de la qualitat del teu aire actual i ajudar-te a optimitzar els teus equips perqu\u00e8 compleixis amb els est\u00e0ndards de seguretat aliment\u00e0ria m\u00e9s exigents.<\/p>\n<h2 data-path-to-node=\"2\">Preguntes freq\u00fcents sobre l\u2019aire comprimit alimentari (FAQs)<\/h2>\n<p data-path-to-node=\"3\">A continuaci\u00f3, resolem els dubtes m\u00e9s habituals que sorgeixen en adaptar una instal\u00b7laci\u00f3 d\u2019aire a les exig\u00e8ncies de seguretat aliment\u00e0ria.<\/p>\n<h3 data-path-to-node=\"4\">1. Qu\u00e8 \u00e9s un compressor Classe 0 i per qu\u00e8 \u00e9s important?<\/h3>\n<p data-path-to-node=\"5\">Un compressor de <b data-path-to-node=\"5\" data-index-in-node=\"16\">Classe 0<\/b> garanteix que l\u2019aire est\u00e0 100% lliure de contaminaci\u00f3 per oli originada en el propi equip. Segons la norma <b data-path-to-node=\"5\" data-index-in-node=\"136\"> ISO 8573-1<\/b>, la Classe 0 \u00e9s m\u00e9s estricta que la Classe 1 i \u00e9s l\u2019est\u00e0ndard recomanat per a processos en qu\u00e8 l\u2019aire entra en contacte directe amb aliments, evitant riscos per a la salut i costoses retirades de producte. <\/p>\n<h3 data-path-to-node=\"6\">2. \u00c9s suficient utilitzar filtres d\u2019oli en un compressor lubricat?<\/h3>\n<p data-path-to-node=\"7\">Tot i que els filtres d\u2019alta efici\u00e8ncia (coalescents i de carb\u00f3 actiu) poden eliminar gran part de l\u2019oli, existeix el risc d\u2019<b data-path-to-node=\"7\" data-index-in-node=\"131\">error hum\u00e0 o d\u2019avaria mec\u00e0nica<\/b>. Si un filtre se satura o es trenca, l\u2019oli passar\u00e0 directament a la l\u00ednia de producci\u00f3. A la ind\u00fastria aliment\u00e0ria, l\u2019\u00fas de compressors <b data-path-to-node=\"7\" data-index-in-node=\"304\">Oil-Free<\/b> \u00e9s l\u2019\u00fanica manera d\u2019eliminar aquest risc d\u2019arrel.  <\/p>\n<h3 data-path-to-node=\"8\">3. Com afecta la humitat de l\u2019aire a la seguretat aliment\u00e0ria?<\/h3>\n<p data-path-to-node=\"9\">L\u2019aigua condensada a les canonades \u00e9s el caldo de cultiu ideal per al creixement de <b data-path-to-node=\"9\" data-index-in-node=\"87\">microorganismes, floridura i bacteris<\/b>. Per evitar-ho, \u00e9s imprescindible disposar d\u2019un assecador (frigor\u00edfic o d\u2019adsorci\u00f3) que mantingui un punt de rosada baix, assegurant que l\u2019aire estigui prou sec per inhibir el creixement biol\u00f2gic. <\/p>\n<h3 data-path-to-node=\"10\">4. Quin manteniment extra requereix una instal\u00b7laci\u00f3 sota la norma ISO 8573-1?<\/h3>\n<p data-path-to-node=\"11\">M\u00e9s que un manteniment \u201cextra\u201d, requereix un manteniment <b data-path-to-node=\"11\" data-index-in-node=\"60\">estricte i certificat.<\/b> Aix\u00f2 inclou el canvi preventiu dels elements filtrants segons les hores de treball, la validaci\u00f3 del correcte funcionament de l\u2019assecador i, preferiblement, <b data-path-to-node=\"11\" data-index-in-node=\"244\">auditories peri\u00f2diques de qualitat de l\u2019aire <\/b> per certificar que els nivells de part\u00edcules, aigua i oli es mantenen dins dels rangs permesos. <\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"\u00bfQu\u00e9 es un compresor Clase 0 y por qu\u00e9 es importante?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Un compresor de Clase 0 garantiza que el aire est\u00e1 100% libre de aceite. Es la categor\u00eda m\u00e1s exigente de la norma ISO 8573-1 y es vital en la industria alimentaria para evitar la contaminaci\u00f3n del producto final.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"\u00bfEs suficiente usar filtros de aceite en un compresor lubricado?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"No es lo ideal. Aunque los filtros ayudan, un fallo en el mantenimiento o una aver\u00eda en el filtro podr\u00eda contaminar toda la l\u00ednea. Los compresores exentos de aceite (Oil-Free) son la soluci\u00f3n m\u00e1s segura.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"\u00bfC\u00f3mo afecta la humedad del aire a la seguridad alimentaria?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"La humedad favorece la aparici\u00f3n de bacterias y moho en las tuber\u00edas. Es necesario usar secadores para garantizar un aire seco que impida el crecimiento de microorganismos en contacto con el alimento.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"\u00bfQu\u00e9 mantenimiento requiere una instalaci\u00f3n bajo norma ISO 8573-1?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Requiere un control riguroso de los filtros, purga de condensados y auditor\u00edas peri\u00f3dicas de la calidad del aire para asegurar que los niveles de pureza se mantienen constantes.\"\n    }\n  }]\n}\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A la ind\u00fastria aliment\u00e0ria, la seguretat \u00e9s l\u2019eix sobre el qual gira tot. Invertim en mat\u00e8ries primeres de qualitat, processos de desinfecci\u00f3 exhaustius i controls de temperatura rigorosos. Tanmateix, hi ha un ingredient \u201cinvisible\u201d que sovint passa desapercebut i que est\u00e0 en contacte directe amb els aliments: l\u2019aire comprimit. Si l\u2019aire que utilitzes per moure [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":15015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-15048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industries-i-aplicacions"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aire comprimit a la ind\u00fastria aliment\u00e0ria: guia ISO 8573-1<\/title>\n<meta name=\"description\" content=\"Descobreix per qu\u00e8 l\u2019aire exempt d\u2019oli \u00e9s vital a la ind\u00fastria aliment\u00e0ria. 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