Frequent washdowns in food and beverage manufacturing facilities often makes the management of service water a real challenge. Ideally, falls in the plant will be formed with grade or slopes so that all surface water naturally falls toward the drain. However, it doesn’t always work out like that. For example, a new piece of equipment might be installed, or a change in process, and what was a dry area, is now a wet area.
One solution that should be considered and has proven itself in situations like this in food manufacturing facilities is the forming of a ‘hump bund’. Hump bunds are especially effective in managing localised surface water issues. They are often used to limit the flow of surface waters to other areas of the plant, restricting it to the immediate area and in some cases allowing it to be redirected toward the nearest drain.
AS 4452B1997 defines a bund as:
An impervious embankment of earth, or a wall of brick, stone, concrete or other suitable material, which may form part or all of the perimeter of a compound that provides a barrier to retain liquid.
