Hygienic design principles for food machinery

European Hygienic Engineering & Design Group
EHEDG Perspective on
Equipment Design
EHEDG Guidelines
No. 8, 10 and 13
Hygienic requirements for food machinery
Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS
Why Sanitary/Hygienic Design?

aseptic sampling !
Food-born diseases (1990 10Mio)

as a result of not hygienically designed
food processing equipment, process lines or plants.
Side effects: Loss of product (spoilage, quality defect), cleaning
costs, production time .
Although manufacturers and food companies comply with the
documents Directive 93/43/EC Food Hygiene
Directive 2006/42/EG Article 2.1.1b
Hygienic Design of Machinery (98/37/EC)
EN 1672/2
Hygienic Requirements
ISO 14159
Safety of machinery
and implemented the GMP and HACCP,
there are two major gaps.
Lack of practical guidelines
educational gap
EHEDG Objectives
The EHEDG European Hygienic Engineering & Design Group
started in 1989 to fill these existing gaps of practical guidelines and
educational gaps
Continue to work voluntary
Discussion and further development on Hygienic Design
Preparation of scientific and technical orientated guidelines
according to State of the Art to comply with the EU legislations
Development of test methods to identify weakness of hygienic design
Lectures, seminars and workshops on Hygienic Design
Strengthen the participation with standardisation bodies like DIN,
CEN, ISO, 3A, NSF, JIS etc.
Strengthen the cooperation with the EU, i.e. food contact material
directive, BAT, traceability, other EU-Projects)
Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee
Structure of the EHEDG

President
Foundation
Executive Committee
GENERAL MEMBERS
Subgroup Clusters
Regional Sections
Certification
Organizations
Executive Committee
consists of:
President (3 Years)
General secretary (EHEDG Foundation)
Treasurer (EHEDG Foundation)
Members
President: Knuth Lorenzen - GEA
Past President: Matilda Freud Kraft Foods
Members of Food Industries, Equipment Manufacturers,
Research Institutes, Public Health Authorities,
3-A and NSF
Subgroups
Guided by the Chairperson
- Participation from Food Industries, Equipment Manufacturers,
Research Institutes, Public Health Authorities
- Meeting two- to three times a Year
- Preparation of guidelines (acceptance by the Main group)
- Revision of guidelines every 5 Years
Actually:
25 Subgroups
with corresponding Working Parties (experts):
i.e. Equipment and Components, Design Principles,
Processing, Services and Utilities, Training and Education
Regional Sections
-
Translation of guidelines into the national language

Information about activity of EHEDG international
Discussion platform, work shops, training seminars
Organisation of meetings to knowledge transfer
Coordinator between national authorities and the EHEDG
Promulgation of Hygienic Design
PR activities
Regional Sections:
Belgium, Finland, France, Germany, Hungary, Italy, Japan,
Netherlands, Poland, Scandinavia, Spain, Switzerland, Thailand, Ukraine
Food Production
Hygienic
Design
machinery
equipment,
components
installation
function
cleanability
equipment quality
risk assessment (machinery)

process
HACCP,
GMP
production,
process
product
personal
cleaning
product quality
risk assessment (product)

Building Design
European Hygienic Engineering

& Design
Group
Hygienic Design
Principles
&
Hygienic Systems Integration
Training & Education
Risk Assessment
Test Methods
Electrical Installation
Pipe & Pipe Couplings

Heat Treatment
Valves
Pumps
Air Handling
Sensors
Material of Construction
Conveyors
Lubricants
Mechanical Seals
The hygienic integration of these segments to a functional system is the result of Hygienic Design
and
Principles and ends up in Hygienic Manufacturing Conditions.
Hygienic requirements for
food its
machinery
Guideline No. 8
Hygienic equipment design criteria
second edition, April 2004
(first edition 1993)
This document details the principal hygienic
design criteria to be met by equipment for
food processing. It gives guidance on how to
design, construct and install equipment so
that it does not adversely affect food quality
(safety).
Product contact surface

ceiling
steam
hot
water
leighting
EHEDG
EN 1672-2, ISO 14159
splash
area
condensate
condensate
dust
food contact area
air
non-food
area
food
product
apparatus
product
Materials of Construction
stainless steel
polymeric materials / elastomers
adhesives
lubricants
thermal insulation materials
Functional Requirements
Equipment must be easy to clean and
protect the products from contamination.
Tank
Emptying
PRODUCT
FEED
CIP FEED
CIP
System
Tank
Filling
Tank
Clean
CIP RETURN
Product
out
Mixproof intersections
Mixproof intersections can be designed
by a suitable combination of shut-off valves
and / or shuttle valves
or one Varivent Mixproof valve
3 shut-off valves
1 shut-off valve 1 shuttle valve
Mixproof valves permit

establishing
mixproof intersections with the
least possible contamination risk
Butterfly valve
abrasion on the
elastomer
damage of the
surface
Hygienic Design and construction

surface and geometry, surface finish / roughness
drainability
equipment and pipework must be self-draining
installation
avoid condensation
equipment and supports must be sealed to surfaces
welding
continuous welds
inert gas welding
testing and verification

Macroscopic Crevices
avoidance of areas where soil can accumulate
and are not easy to clean
gap (soil)
product area
Example:
sealed joint
gasket
CREVICES in pipe
connections
CREVICES in pipe
connections
Pipe coupling
Corresponding to requirements for static seals:
Gasket aligned at the product contact surface
fixed compression by axial stop
centering (alignment) of the sealing parts
shape B
aseptic coupling
DIN 11864
Heat damage on o-ring gasket
20C
> 100C
20C
Expension of elastomers: 15 times higher than stainless steel
Defined Thermal Expansion
Expansion on
product side
Expansion on
non product side
Pipe coupling
Clamp connection
no centering
gasket not align to

the product side
possible over compression

of the gasket
no sealing
direct at the product side
Penetration through Equipment

Requirement:
Penetration from outside into the product must be avoided
static ring
housing
shaft
static seal
shaft
crevice
spring
rotating ring
product
Rotating Movement
crevice
housing
product
Reciprocating Movement
Effects of Flow
Requirement:
Design due to advantageous flow patterns

(avoiding vortices without exchange of
liquid, dead areas, flow shadows, areas inclosing air or gas, not drainable areas)
contraction
expansion
dead
area
T-pipe
dead area
shaft or
stem
dead leg
flow shadow
Dead end
Application of Sensors
welded
conduit
for sensor
srew
connection
dead
area
gasket
direction
of flow
welded
sensor
Self draining
vertically
mounted pump
Example: centrifugal pump

horizontally mounted pump
outlet
outlet
inlet
outlet vertical
outlet horizontal
(self-draining)
Self draining
Example: pipelines
gas
inclosure
bending
hazards by fitting
pipelines
to buildings
residues
residues
Self draining
not able to drain the pipeline
Guideline No. 10
Hygienic design of closed equipment for
the processing of liquid food
first edition, 1993
(second edition 2007)
This paper illustrates the application of these
criteria (doc. 8) in the methods of
construction and fabrication of closed
process equipment.
Hygienic Design of Closed Equipment for the

Processing of Liquid Food
Joints
Seal design
Dynamic seals
Drainability
Dead areas
Internal angles and
corners
Screw threads
Thermal insulation
Mix-matched housing combination
Risk of remaining soil
Drainability
(a) product area, (b) concentric reducer, (c) eccentric reducer, long version, (d) eccentric
reducer, short version, (e) potential shadow zone
Transition of pipe diameters

Dead Areas
(a) product area, (b) dead leg with residual soil
Position of dead legs with reference to the flow of product and cleaning
liquids. Short dead legs (13.1, 13.2) will be cleanable, long ones not (13.3,
13.4). Dead leg position in (13.4) is better than in (13.3) due to the direction
of the flow.
Screw threads
(a) product area, (b) metal supported elastomeric seal, (c) metal, (d) elastomer
Hygienically acceptable screwed connections. (20.1) elastomer sealed;

(20.2) continuous metal surface.
Guideline No. 13
Hygienic design of equipment for open
processing
first edition, 1996
(second edition 2007)
This paper deals with the principal hygienic
requirements for equipment for open
processing. It describes methods of
construction and fabrication, giving examples
as to how the principal criteria can be met in
open process equipment.
Hygienic Design of Open Equipment for

Processing of Food
Joints
Drainability
Top rims, covers
Arrangement of ancillary
equipment
Shaft ends and couplings
Bearings
Belts
Mesh, screens, gridirons,
perforated sheets
Cladding, framework
Installation
Joints
(c)
(e)
(d)
(1.1)
(1.2)
(1.3)
(a) product area, (b) step, (c) sloped edge, (d) intermittent welding, (e) continuous welding,
(f) crevice due to metal-to-metal contact
Welded joints. (1.1) Overlapped sheets with intermittently welded seams create
crevices and metal to metal contact areas between the seams; (1.2) improved
design of overlapped sheets must have continuous welds and sloped edges for easy
cleaning; (1.3) correct design is characterised by smooth continuously welded
sheets.
Drainability
R
(b)
(6.1)
(6.3)
(6.4)
(6.5)
(6.6)
(b)
(6.2)
(a) product area, (b) residual soil
Principles of equipment drainability. (6.1, 6.2) Discharge outlets above the

lowest level of equipment will prevent self-draining; (6.3 - 6.6) demonstrate
self-drainable designs with discharge outlets at the lowest level, sloped
bottoms, and well-rounded corners.
Arrangement of ancillary equipment

(c)
(d)
(e)
(12.1)
(12.2)
(a) product area, (b) contamination [condensate, lubricants], (c) motor with fins [dead
areas], (d) thrower ring, (e) self-draining protection sheet with upstand [dismountable]
Protection of product. (12.1) Equipment mounted above any exposed product

can contaminate it by soil, condensate or lubricants; (12.2) protection sheets,
covers, and cowls must be arranged to protect the product.
Bearing
(c)
(d)
(15.1)
(15.2)
(a) gap, (b) foot, (c) groove, (d) bearing
Design of foot bearings. (15.1) tight clearance in the bearing itself, and too
little clearance between it and the base, may impede cleaning; (15.2) shaft
with grooves in the bearing area to facilitate both lubrication by fluid
products and cleaning.
Thank you for your attention.

Hygienic design principles for food machinery

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European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Why Sanitary/Hygienic Design?

Hygienic requirements for food machinery

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Food-born diseases (1990 10Mio)

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee

European Hygienic Engineering & Design Group

Structure of the EHEDG

Hygienic requirements for food machinery

Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee

European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee

European Hygienic Engineering & Design Group

Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee

European Hygienic Engineering & Design Group

Translation of guidelines into the national language

Hygienic requirements for food machinery

Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee

European Hygienic Engineering & Design Group

risk assessment (machinery)

risk assessment (product)

European Hygienic Engineering

Pipe & Pipe Couplings

European Hygienic Engineering & Design Group

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Product contact surface

food contact area

Hygienic requirements for food machinery

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

European Hygienic Engineering & Design Group

or one Varivent Mixproof valve

1 shut-off valve 1 shuttle valve

Mixproof valves permit

European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Hygienic Design and construction

testing and verification

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

European Hygienic Engineering & Design Group

Hygienic requirements for food machinery

European Hygienic Engineering & Design Group

Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS

European Hygienic Engineering & Design Group

Heat damage on o-ring gasket