FOOD
HYGIENIC DESIGN
Machines and appliances in direct contact with food must be absolutely clean - any risk of bacterial contamination must be minimized. This requires special construction methods and special materials. Smooth surfaces are required, niches or dead spaces must be avoided from the outset. Selected components are used that do not generate any abrasion and work free of dust or grease.
Machine building is art
Product changeovers require "line clearance" - the machine must be cleaned down to the last corner to prevent products from different batches from mixing. Ease of cleaning is a "must" - this includes suitable seals, corrosion-resistant materials, drainage options for liquids and splash-proof electrical components and installation. An extremely demanding area of mechanical engineering.
