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 microorganisms 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.
Elesa+Ganter has solutions
Since even the smallest weak spots can contaminate entire production lines, Elesa+Ganter decided to develop a special series of Standard Parts that meet the high requirements of the EHEDG, DGUV and the 3-A Sanitary Standards, Inc.
The Hygienic Design product family
All Standard Parts of the “Hygienic Design” product family are labeled with the HD icon. They combine high surface quality, freedom from dead spaces, non-scooped outer surfaces, and sealed bolting areas. A sealing concept based on FEM calculations ensures reliable contact pressure after installation. Hygienic Design also means that the time and material needed for regular cleaning is significantly reduced - which also noticeably lowers operating costs.
Why Hygienic Design?
In the food industry, medical technology and the pharmaceutical industry, product safety and consumer protection are becoming increasingly important. Due to their specific properties, standard parts in hygienic design can support the production process in these sensitive areas and facilitate the manufacture of products with a long shelf life, reducing the need for preservative agents.
Advantages of Hygienic Design
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
- less cleaning agent required
- less production of waste water
- lower total costs and saving of resources
Legal basis of Hygienic Design
EN 1672-2:2009 “Food machinery”
Machines must be able to be cleaned, i.e. they must be designed 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 1672-2:2021-05
Food machinery – General design principles – Part 2