EHEDG Perspective Equipment Design Guidelines2009-1 PDF

European Hygienic Engineering & Design Group
EHEDG Perspective on EHEDG Perspective on

Equipment Design Equipment Design
EHEDG Guidelines
No. 8, 10 and 13 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 aseptic sampling sampling ! !
Food-born diseases (1990 10Mio)
as a result of not hygienically designed
food processing equipment, process lines or plants. food processing equipment, process lines or plants.
Side effects: Loss of product (spoilage, quality defect), cleaning Side effects: Loss of product (spoilage, quality defect), cleaning
costs, production time .
Although manufacturers and food companies comply with the 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) Hygienic Design of Machinery (98/37/EC)
EN 1672/2 Hygienic Requirements
ISO 14159 Safety of machinery
and implemented the GMP and HACCP, and implemented the GMP and HACCP,
there are two major gaps.
Lack of practical guidelines
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 educational gaps
Continue to work voluntary
Discussion and further development on Hygienic Design 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 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, 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)
Hygienic requirements for food machinery Knuth Lorenzen, GEA, EHEDG President and 3-A Steering Committee
directive, BAT, traceability, other EU-Projects)
Structure of the EHEDG
President
Structure of the EHEDG
President
Foundation
Executive Committee
GENERAL MEMBERS
Executive Committee
Certification
Regional Sections Subgroup Clusters
Certification
Organizations
Executive Committee
consists of:
President (3 Years)
General secretary (EHEDG Foundation) General secretary (EHEDG Foundation)
Treasurer (EHEDG Foundation)
Members
President: Knuth Lorenzen - GEA
Past President: Matilda Freud Kraft Foods
Members of Food Industries, Equipment Manufacturers,
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 Guided by the Chairperson
- Participation from Food Industries, Equipment Manufacturers, - 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 Actually: 25 Subgroups
with corresponding Working Parties (experts):
i.e. Equipment and Components, Design Principles,
Processing, Services and Utilities, Training and Education
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 - Discussion platform, work shops, training seminars
- Organisation of meetings to knowledge transfer
- Coordinator between national authorities and the EHEDG - 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
HACCP, HACCP, Hygienic Hygienic HACCP, HACCP,
GMP GMP
Hygienic Hygienic
Design Design
machinery
process
equipment,
components
installation
production,
process
product installation
function
cleanability
product
personal
cleaning cleanability cleaning
equipment quality product quality
Hygienic requirements for food machinery
risk assessment (machinery) risk assessment (product)
Knuth Lorenzen, EHEDG President, 3-A Steering Committee, GEA TDS
Building Design Hygienic Design Principles
&&
Hygienic Systems Integration
Training & Education
Pipe & Pipe Couplings
Risk Assessment
Test Methods
Training & Education
Air Handling
Heat Treatment
Electrical Installation
Pumps
Valves
Air Handling
Pumps
Sensors
Conveyors
Material of Construction
Mechanical Seals
Conveyors
Lubricants
Mechanical Seals
The hygienic integration of these segments to a functional system is the result of Hygienic Design
and its Principles and ends up in Hygienic Manufacturing Conditions.
Guideline No. 8
Hygienic equipment design criteria Hygienic equipment design criteria
second edition, April 2004 second edition, April 2004
(first edition 1993)
This document details the principal hygienic This document details the principal hygienic
design criteria to be met by equipment for
food processing. It gives guidance on how to food processing. It gives guidance on how to
design, construct and install equipment so design, construct and install equipment so
that it does not adversely affect food quality
(safety).
(safety).
Product contact surface
ceiling
Product contact surface
ceiling
leighting
hot
water
steam
EHEDG
con-
densate
dust
con-
densate
EN 1672-2, ISO 14159
EHEDG
densate densate
food con-
tact area
splash
area
air
apparatus
product
food
product
non-food
area
product
Materials of Construction
stainless steel stainless steel
polymeric materials / elastomers polymeric materials / elastomers
adhesives
lubricants lubricants
thermal insulation materials thermal insulation materials
Equipment must be easy to clean and
Functional Requirements
Equipment must be easy to clean and
protect the products from contamination.
protect the products from contamination.
Tank
Emptying
Tank
Filling
Tank
Clean
Filling
Clean
CIP RETURN PRODUCT CIP RETURN PRODUCT
FEED
Product
out
CIP FEED
CIP
CIP
System
Mixproof intersections Mixproof intersections
Mixproof intersections can be designed
by a suitable combination of shut-off valves
or one Varivent Mixproof valve
by a suitable combination of shut-off valves
and / or shuttle valves
3 shut-off valves
1 shut-off valve 1 shuttle valve 1 shut-off valve 1 shuttle valve
Mixproof valves permit
establishing
mixproof intersections with the
mixproof intersections with the
least possible contamination risk
Butterfly valve
abrasion on the abrasion on the
elastomer elastomer
damage of the damage of the
surface
surface and geometry, surface finish / roughness
Hygienic Design and construction
surface and geometry, surface finish / roughness
drainability
equipment and pipework must be self-draining
installation installation
avoid condensation
equipment and supports must be sealed to surfaces equipment and supports must be sealed to surfaces
welding
continuous welds continuous welds
inert gas welding
testing and verification
testing and verification
Macroscopic Crevices
avoidance of areas where soil can accumulate avoidance of areas where soil can accumulate
and are not easy to clean and are not easy to clean
product area gap (soil)
Example: Example:
sealed joint
gasket
CREVICES in pipe CREVICES in pipe
connections connections connections connections
CREVICES in pipe CREVICES in pipe
connections connections connections connections
Pipe coupling
Corresponding to requirements for static seals:
Gasket aligned at the product contact surface
fixed compression by axial stop
Corresponding to requirements for static seals:
fixed compression by axial stop
centering (alignment) of the sealing parts
aseptic coupling
shape B
aseptic coupling
DIN 11864
Heat damage on o-ring gasket
20C > 100C 20C 20C > 100C 20C
Expension of elastomers: 15 times higher than stainless steel
Defined Thermal Expansion
Expansion on Expansion on Expansion on
product side
Expansion on
non product side
Pipe coupling
Clamp connection Clamp connection
no centering no centering
gasket not align to
the product side
possible over compression
of the gasket
the product side
no sealing no sealing
direct at the product side
Penetration through Equipment
Requirement:
Penetration from outside into the product must be avoided
static seal
shaft
housing
static ring
shaft
housing
static seal
shaft
housing
housing
product
product
spring
crevice
crevice
rotating ring
Reciprocating Movement Rotating Movement
rotating ring
Effects of Flow
Requirement: Design due to advantageous flow patterns Requirement: Design due to advantageous flow patterns
(avoiding vortices without exchange of
liquid, dead areas, flow shadows, areas in- liquid, dead areas, flow shadows, areas in-
closing air or gas, not drainable areas)
expansion
contraction
expansion
contraction
shaft or
dead area
dead
area
T-pipe
shaft or
stem
flow shadow
dead leg
T-pipe
Dead end
Application of Sensors
welded
conduit
for sensor for sensor
srew
welded
direction
of flow
srew
connection gasket
dead
welded
sensor
of flow
dead
area
Self draining
vertically
Example: centrifugal pump
vertically
mounted pump
outlet
horizontally mounted pump
outlet
inlet

outlet vertical
outlet horizontal
(self-draining)
Self draining
Example: pipelines Example: pipelines
hazards by fitting
residues
gas
inclosure
hazards by fitting
pipelines
to buildings
inclosure
bending
residues
Self draining
not able to drain the pipeline
Guideline No. 10
Hygienic design of closed equipment for Hygienic design of closed equipment for
the processing of liquid food the processing of liquid food
first edition, 1993
(second edition 2007) (second edition 2007)
This paper illustrates the application of these
criteria (doc. 8) in the methods of criteria (doc. 8) in the methods of
construction and fabrication of closed construction and fabrication of closed
process equipment.
Hygienic Design of Closed Equipment for the
Processing of Liquid Food
Joints
Processing of Liquid Food
Joints
Seal design Seal design
Dynamic seals
Drainability Drainability
Dead areas
Internal angles and Internal angles and
corners
Screw threads
Thermal insulation
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 (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
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 (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 Hygienic design of equipment for open
processing
first edition, 1996 first edition, 1996
(second edition 2007)
This paper deals with the principal hygienic
requirements for equipment for open requirements for equipment for open
processing. It describes methods of
construction and fabrication, giving examples construction and fabrication, giving examples
as to how the principal criteria can be met in
open process equipment.
open process equipment.
Hygienic Design of Open Equipment for
Processing of Food
Joints
Processing of Food
Joints
Drainability
Top rims, covers Top rims, covers
Arrangement of ancillary
equipment equipment
Shaft ends and couplings
Bearings Bearings
Belts
Mesh, screens, gridirons,
perforated sheets perforated sheets
Cladding, framework
Installation
Installation
Joints Joints
(c)
(e)
(d)
(e)
(a) product area, (b) step, (c) sloped edge, (d) intermittent welding, (e) continuous welding,
(f) crevice due to metal-to-metal contact
(1.1) (1.2) (1.3)
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
cleaning; (1.3) correct design is characterised by smooth continuously welded
sheets.
Drainability Drainability
R
(6.1) (6.3) (6.4)
R
(6.1)
(b)
(a) product area, (b) residual soil
(6.2) (6.6) (6.5)
(b)
(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
self-drainable designs with discharge outlets at the lowest level, sloped
bottoms, and well-rounded corners.
Arrangement of ancillary equipment Arrangement of ancillary equipment
(c)
(d) (d)
(e)
(a) product area, (b) contamination [condensate, lubricants], (c) motor with fins [dead
(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,
can contaminate it by soil, condensate or lubricants; (12.2) protection sheets,
covers, and cowls must be arranged to protect the product.
Bearing Bearing
(c)
(d)
(a) gap, (b) foot, (c) groove, (d) bearing
(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
with grooves in the bearing area to facilitate both lubrication by fluid
products and cleaning.
Thank you for your attention. Thank you for your attention.

EHEDG Perspective Equipment Design Guidelines2009-1 PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

EHEDG Perspective Equipment Design Guidelines2009-1 PDF

Uploaded by

Copyright:

Available Formats

European Hygienic Engineering & Design Group

EHEDG Perspective on EHEDG Perspective on

You might also like