Technical Data

HYGIENIC DESIGN

Maximum hygiene is a fundamental requirement, not only where food is produced. Hygiene also plays an increasing role in other industrial areas, from the pharmaceutical industry to the manufacture of paints and dyes. Nowadays a major issue is the manufacture of products without added preservatives or with as few added preservatives as possible while still achieving a long shelf life. However, this can only be achieved in a production environment in which all risks of contamination with microorgani-sms or dirt are excluded. For plant construction, this means that all components, elements, as well as surfaces, must be designed accordingly. Contaminants must not accumulate and must be easy to remove.

WHY HYGIENIC DESIGN

In the food industry, medical technology and the pharmaceutical industry, product safety and consumer protection are beco-ming increasingly important. Due to their specific properties, standard parts in Hygienic Design can assist the production process in these sensitive areas and facilitate the manufacture of products with a long shelf life, which are free from preservatives.

ADVANTAGES

Less and shorter cleaning work (this can be up to 25% of the production time), therefore

  • more time available for production
  • less fresh water consumption
  • lower energy consumption
  • less cleaning agent required
  • less production of waste water
  • lower total costs and saving of resources

DESIGN REQUIREMENTS

MATERIAL

  • Non-rusting Stainless Steels
  • FDA and EU compliant plastics and elastomers

SURFACES

  • Surfaces must be able to be cleaned
  • Steps due to appliance configurations which are not aligned must be avoided
  • Seals must be designed so that no gaps occur
  • O-ring grooves must be hygienically designed
  • Contact with the product to be manufactured must be ruled out
  • Corners should preferably have a radius of 6 mm or more

DESIGN / GEOMETRY

The interior and exterior areas of all appliances, components or piping must be self-draining or be able to be drained and easy to clean.

SURFACE PROPERTIES AND ROUGHNESS

Easy to clean with Ra < 0.8 µm

LEGAL BASIS

EN 1672-2:2009 “FOOD MACHINERY”

Machines must be able to be cleaned, i.e. they must be desi-gned and constructed so that dirt can be removed with the recommended cleaning methods.

MACHINERY DIRECTIVE 2006/42/EC

Machines must be designed so that materials can be easily and fully cleaned before each use and no risk of infections or illness is created.

DIN EN ISO 14519:2008-07

Hygiene requirements for the design of machines

DIN EN 1672:2009-07

Food machinery – General design principles – Part 2

DESIGN PRINCIPLES

EHEDG - European Hygienic Engineering & Design Group Non-profit European consortium of machine and food manufacturers as well their suppliers, research institutes, universities and government health agencies3-A Sanitary Standard, Inc.Non-profit and independent association in the USA - three interest groups: public and governmental health agencies, machine and food manufacturers