Concrete is one of the most essential civil construction components used in building durable and hygienic food processing plants. Composed of cement, aggregates (like sand and gravel), and water, concrete provides a robust and fire-resistant foundation. Its versatility, high compressive strength, and adaptability make it a top choice in food factory construction projects managed by engineering consultants and food processing consultants.
In the food manufacturing sector, selecting the right grade and type of concrete ensures compliance with Good Manufacturing Practices (GMP) and sustains cleanroom environments.
Composition of Concrete
Concrete consists of:
- Cement (commonly Portland cement)
- Aggregates such as sand and gravel
- Water
- Admixtures (to enhance performance, reduce shrinkage, increase durability, or accelerate curing in low temperatures)
These elements form a composite material capable of molding into any shape—ideal for complex food facility layout designs.
Types of Concrete Used in Food Manufacturing Facilities
Choosing the right type of concrete is crucial for ensuring long-lasting, contamination-resistant flooring and infrastructure in food industry plants.
Common Types of Concrete:
- Normal Strength Concrete
- Reinforced Concrete
- Plain or Ordinary Concrete
- Prestressed Concrete
- Precast Concrete
- Lightweight Concrete
- High-Density Concrete
- Stamped or Decorative Concrete (for non-production areas)
- Air-Entrained Concrete
- Ready-Mix Concrete
- Self-Consolidating Concrete
- Volumetric Concrete
- Polymer Concrete
- Rapid-Set Concrete
- Smart Concrete
- Pervious and Vacuum Concrete
- Pumped Concrete
- Limecrete
- Roll Compacted Concrete
- Glass Concrete
- Asphalt Concrete
- Shotcrete Concrete
- High-Strength & High-Performance Concrete
Concrete Grades and Their Applications in Industrial Construction
What is a Grade of Concrete?
The grade of concrete refers to the minimum compressive strength (in MPa) achieved after 28 days of curing. It's denoted by “M” followed by a number, e.g., M20 stands for a 20 MPa mix.
Typical mix ratio for M20 = 1 : 1.5 : 3 (Cement : Sand : Coarse Aggregates)
Strength-Based Concrete Categories
Normal Strength Concrete
- Compressive strength: 5–20 MPa
- General-purpose use
Standard Grade Concrete
- Strength range: 25–45 MPa
- Used for structural components in food plant engineering
High Strength Concrete
- Strength: 55 MPa and above
- Routinely used up to 69 MPa (10,000 psi)
- Ideal for heavy-load areas, silos, and multi-storey food production units
Concrete Mix Composition Examples
1. Plain Cement Concrete (PCC)
- Cement + Sand + Coarse Aggregates + Water
- Used for flooring, foundation bedding, and non-load bearing structures in food processing plants
2. Reinforced Cement Concrete (RCC)
- PCC + Steel Reinforcement
- Provides tensile strength
- Applied in flooring slabs, beams, columns, and cleanroom-compatible structural zones
Why Concrete Matters in Food Factory Design
- Durability and fire resistance
- Smooth and hygienic surfaces achievable with treated finishes
- Suitable for high-moisture environments
- Meets food industry standards with proper mix design and finish
- Works well with epoxy or PU coatings in clean zones
References
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