DMRI Hygienic Equipment Design Service

by Editor fleischwirtschaft.com
Tuesday, June 05, 2018
Photo: DMRI
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hygienic design


Hygienic production of food products relies on clean production lines. To obtain this, it is essential that all surfaces and the equipment are designed for proper cleaning. This is not a trivial task.

When developing new equipment, the functionality and the operator safety are generally considered throughout the design and construction phases, while cleanability is rarely a primary concern.

DMRI suggests that hygienic design should always be a routine consideration when designing food contact equipment. When cleanability, drainability and accessibility have attention throughout the development and design phases it will be naturally integrated in the final equipment. Modifications to an otherwise finished product is possible to make, but may be unsatisfactory and considered a cost added. Full integration of hygienic design will minimize risks to the product and save time for cleaning operations.

An investment in DMRI’s 'Hygienic Equipment Design Service' results in several benefits:

• Impartial expert evaluation of prototypes or prototype designs and suggestions for hygienic modifications.
• Professional back-and-forth regarding surface roughness, choice of materials and design features.
• Guidance according to existing legislation and leading guidelines in the field.
• Saving time and money for redesign and late modifications.
• Competitive advantage by helping the food producer to save time and money on cleaning procedures.
• On demand introductions and overview courses on hygienic design for food equipment manufacturers or food producing companies.

A case story about machine development and hygienic improvements of the design shows a concrete project. In order to improve both the versatility and the cleanability of a machine, a specific component redesign was needed. The equipment manufacturer designed and produced the first prototype.

DMRI was then invited into the process. The role of the institute was to collaborate with the design engineer, identify areas of concern and make specific suggestions for hygienic improvements of the design. In this case, the consultant from DMRI was invited ad hoc to provide input when needed.

Following new prototypes have been produced and reviewed in order to assure that the new design will not create new, unforeseen hygienic challenges.

 

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