Why use certified conveyor parts and machinery components ?

Importance of Hygienic Design in Food Industry Machinery

Hygienic design is critical in preventing contamination and ensuring the safety of food products. Poorly designed machinery can harbor bacteria, allergens, and other contaminants that can compromise food safety. Therefore, machine builders must focus on creating equipment that is easy to clean, minimizes contamination risks, and meets stringent hygiene standards.

Key Principles of Hygienic Machine Design

1. Material Selection

• Stainless Steel: Stainless steel is widely used due to its resistance to corrosion and ease of cleaning. Grades like 304 and 316 are preferred for their superior durability and hygiene properties.
• Food-Grade Plastics: These materials are used in components like seals and gaskets, ensuring they do not harbor bacteria and are easy to sanitize.

2. Surface Finish

• Smooth surfaces with no crevices or cracks are essential to prevent bacteria buildup. Polished finishes or coatings can enhance cleanability and reduce the risk of contamination.

3. Component Design

• Rounded Edges and Corners: Sharp angles can trap food particles and moisture, creating breeding grounds for bacteria. Rounded edges facilitate easier cleaning.
• Easy Disassembly: Components should be designed for easy disassembly, allowing thorough cleaning and maintenance without complicated procedures.

Utilizing Certified Conveyor Parts and Components

Certified conveyor parts and machinery components are designed to meet rigorous hygiene standards. Here’s how they can optimize your machines:

1. Certified Conveyor Belts

• Food-Grade Materials: Conveyor belts made from food-grade materials, such as polyurethane or thermoplastic elastomers, ensure non-toxicity and resistance to bacterial growth.
• Seamless Design: Seamless belts reduce areas where food particles can get trapped, simplifying the cleaning process.

2. Hygienic Bearings and Housings

• Bearings and housings should be made from corrosion-resistant materials and designed to prevent lubricant leakage, which can contaminate food products.

3. Sanitary Seals and Gaskets

• Seals and gaskets must be made from FDA-approved materials and designed to withstand frequent washdowns without degrading.

4. Modular Components

• Modular components allow for easier cleaning and maintenance. They can be disassembled and reassembled quickly, ensuring thorough sanitation.

Best Practices for Hygienic Optimization

1. Regular Cleaning and Maintenance

• Establish a routine cleaning schedule to ensure all machinery components are sanitized regularly. Use appropriate cleaning agents that are effective yet safe for food-contact surfaces.

2. Training and Education

• Ensure that all personnel are trained in proper hygiene practices and the correct procedures for cleaning and maintaining equipment.

3. Compliance with Standards

• Adhere to industry standards such as the FDA regulations, EHEDG (European Hygienic Engineering & Design Group) guidelines, and NSF (National Sanitation Foundation) certifications. Using certified components helps in meeting these standards more effectively.

4. Documentation and Traceability

• Maintain detailed records of cleaning schedules, component replacements, and inspections. This documentation is essential for traceability and demonstrating compliance during audits.

Stainless steel equipment, levelling castors og load feet

NHK Machinery Parts

For machine builders in the food industry, optimizing machinery for hygiene is not just about compliance; it’s about ensuring the safety and quality of the food products. By incorporating certified conveyor parts and machinery components, adhering to hygienic design principles, and following best practices, you can significantly reduce the risk of contamination. Investing in hygienic optimization not only protects consumers but also enhances the reputation and reliability of your machinery in the competitive food industry market.

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