PIR Wall Sandwich Panels

Typical Applications

The panels serve the full hygienic cold chain: meat and poultry cutting rooms, fish filleting and packing lines, dairy processing and cheese maturation rooms, bakery cream and filling areas, ready-meal preparation kitchens, fruit and vegetable packing sheds, and pharmaceutical clean storage suites. They are equally at home as temperature-controlled corridors and buffer zones connecting processing areas, where maintaining surface cleanliness between zones is part of the facility’s HACCP logic. Retrofit projects in operating plants benefit because panels install as a dry, dust-free lining that can be erected over existing walls during scheduled shutdown windows.

Designing Walls Around the Cleaning Cycle

In food facilities the wall’s hardest duty is not insulation – it is surviving sanitation. Rooms are rinsed, foamed with detergent, scrubbed and sanitized daily, exposing wall surfaces to water, chemistry, mechanical action and temperature shock in a single cycle. A hygienic wall must therefore shed water rather than absorb it, resist the alkaline and chlorine-based agents common in food sanitation, and present geometry without pockets. These panels answer all three: the steel facings shed water at the surface, factory paint systems tolerate standard cleaning chemistry, and flush joints with sealed arrises remove the crevices auditors look for first. Where washdown is particularly aggressive, stainless facings and coved floor-to-wall junction details raise the standard further. Our layout drawings mark hygiene-critical details so the installed room supports your sanitation program rather than fighting it.

Manufacturing Quality and Project Support

Continuous lamination guarantees facing bond and core consistency; panels are inspected for surface flatness and edge quality before packing. Arteco provides room layouts with joint orientation planned for cleanability, specifies sealants compatible with food-facility sanitation, and coordinates panels with hygienic doors, drainage and refrigeration equipment as one package. Documentation supports HACCP planning and audit requirements.

Frequently Asked Questions

Which facing should I choose for a meat processing room?

Stainless steel facings are recommended where daily washdown uses strong detergents or where audits demand non-coated surfaces. For rooms with milder cleaning regimes, color-coated steel provides a cost-effective hygienic surface.

How are wall-to-floor junctions handled for hygiene?

We detail coved or sealed junctions that eliminate the right-angle corner where residue accumulates, integrating the panel wall with the floor finish and drainage layout for a fully cleanable room.

Can panels be installed in a plant that stays operational?

Yes. Panel lining is a dry process with no dust-generating trades, so installation can proceed in phases behind temporary separation, typically scheduled during low-production periods.

Do the panels meet food-industry audit expectations?

Smooth, cleanable, non-absorbent wall surfaces are core expectations of BRC, IFS and similar audit schemes. Panel surface and joint details are documented to support your audit preparation.

How should walls be cleaned day to day?

Standard food-plant sanitation applies: rinse, apply approved detergent, rinse again, and sanitize. Avoid abrasive pads on coated facings; stainless facings tolerate more aggressive mechanical cleaning.