Equipment Design

When it comes to the sanitary construction and design of food equipment, it's not just about the material containment or the efficiency of the operation. It's about adhering to strict standards and regulations to ensure the quality and safety of food products. Surfaces that come into contact with food must be smooth, impervious, and free of any crevices that could harbor bacteria.
Stainless steel stands out as the preferred material for food contact surfaces due to its corrosion resistance and durability. Titanium, although costly, is utilized in equipment for acidic or salty food products. Copper finds its place in the brewing industry, while aluminum is chosen for its lightweight despite its poor corrosion resistance. Non-plastics, rubber, and ceramics also play a role, each selected for specific applications and their compatibility with food safety standards. The surface texture or finish is critical and is measured by the Roughness Value, using a profilometer.
This ensures that the final surface is smooth and free from any imperfections that could compromise sanitation. Food equipment must be designed to avoid sharp corners and allow for easy disassembly for cleaning.
Piping systems should be sloped to drain, and internal angles coved. Welded joints on stainless steel should be continuous and ground smooth to meet sanitary design criteria. Non-product contact surfaces, while not in direct contact with food, can still be a source of contamination. These should be constructed to be cleanable and corrosion-resistant.
Tubular steel frameworks, for example, should be sealed to prevent microbial niches. Continuous improvement in equipment design leads to better sanitation, cleaning, and food safety. It's essential that equipment design incorporates feedback from processors to meet the evolving requirements of the food industry.
By doing so, we can ensure that the equipment not only performs efficiently but also contributes to the overall safety and quality of food products.
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