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Hygienic Design: An Important Concept in the Design for the Construction of our Machines
Hygienic Design: An Important Concept in the Design for the Construction of our Machines

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03 February 2020

Hygienic Design: An Important Concept in the Design for the Construction of our Machines

Stefano Cerra, Engineering Manager of FT System (part of Antares Vision) explains how to reduce the consumption of chemicals and production stops, beyond compliance with legal requirements.Have you ever thought that your food or drink can be dangerous and that some pills or medical device can kill you instead of cure you?


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English Version - Italian Version

What does it mean to take the concept of Hygienic Design into account when designing and building food and beverage equipment?
The introduction of Hygienic Design into our designing process has brought immediate benefits.

Hygienic Design

For users, there is the possibility to improve the efficiency of production processes by having more effective process control and better product safety management. For FT System, the possibility to supply machines that satisfy even the most demanding customers, in terms of safety, compared to traditional machines.

Is it enough to build a stainless-steel machine to call it Hygienic Design?

No, building a machine from stainless steel is not enough - just as it is not enough to meet the requirement of the average roughness of contact surfaces alone. The ability of microorganisms to proliferate on surfaces can cause outbreaks, especially in parts that are more difficult to clean. The risk is, that these outbreaks become a source of contamination for the working environment with obvious repercussions on product quality and safety, even when machines inspect closed products. Preventing these aspects is the objective we set ourselves when designing and manufacturing our machines.

Are there any differences between a Hygienic Design machine for a food line and one for bottling?

It is the product, the production environment and the cleaning methods that guide us in the design, according to whether it is a cold or hot filling or a humid environment and with the presence of fine dust such as flour. Clearly, within different cases the cleaning requirements change dramatically, and we must therefore adopt different design principles. If cleaning is carried out with water-based washing, we must pay particular attention to eliminating or minimizing hollow areas, for example, tubulars or cracks, where liquid may be carried and a contamination zone which is impossible to clean may be created. The case of dust is different: the design is made, thinking that the operator needs access to all areas of the machine for direct cleaning. The surfaces will be inclined to facilitate the flow of dust and the edges will be radiated. These are just a few examples of the measures that we have adopted. In reality, the design of the machine is more complex and includes a careful analysis of the production context to ensure the quality and safety of the product. 


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