Handbook of Hygiene Control in the Food Industry

The recommended alternativeis to make effective use of the self-cooling capabilitiesof a cabinet by meansof creating an internal ...

illumination. For such installations, due consideration should be given to equipment layout, uniformity of lightdistribution and ...

Certaintype of materials should not comeinto contactwithfoodor food-related materials.Thesematerials include,but are not limited ...

15.6.2 Plastics Plasticsmay,in somecases,haveadvantagesoverstainlesssteel, suchas lower cost and weight,as well as betterchemica ...

Whenusingrubber for gasketor seal purposes one should take into account that corrosion problems can occurbecauseof the following ...

timerequired in orderto achievea set standard of cleaning increases withan increase in the surface roughness orRa value. Thesymb ...

15.8 Bibliography Guidelinefor the design of hygienicelectricalandcontrol/instrumentation cabling installations Revision0.5 (dra ...

16.1 Introduction Sanitary valves are ubiquitous throughout processing systems. Without them, modern processing systems would be ...

Fig. 16.1 Plug valve. ...

Plugvalves are not generallyusedin dry productapplications.Thisdesign is not suitable for mechanical cleaning techniques and req ...

prevent product flowaround the exteriorof the ball.Thisdesignis not suitable for mechanical cleaning techniques and requires com ...

Depending uponthe design of a specific modelof valve, it maynot be suitablefor mechanicalcleaning. ∑ Pinchvalve: a pinchstyleval ...

∑ Rotaryvalve: also knowas a rotary airlockvalve or a star valve,this consists of a multi-chamberedshaftthat rotateswithina cyli ...

As withotherequipment, hygienicdesign is basedon suchfeatures as: ∑ materials of construction; ∑ internalsurface texture; ∑ acce ...

failure. The drainopeningshallbe at a pointlow enoughso that leakingproduct cannotcollect withinthe valvehousing. 16.3.4 Drainin ...

reachthe surfaces. Generally,internal radii of 3 mm (1/8 inch)are recognizedas adequate to accomplish cleaning. Smaller radii ar ...

16.4 Current guidelines, standards, and references 3-A SSI,McLean,VA,3-A SanitaryStandardsnumbers: 51-01Plug-TypeValves, 53-02Co ...

17.1 Introduction The main function of piping in a food processing plant is the transport of material. Next to the transport fun ...

∑ Pipediameters should not varytoo much(to realisesufficient flowduring cleaning in all partsof the pipingsystem). ∑ The pipesys ...

17.4 Product recovery To minimiseproductlossesduring cleaning and or change-overit shouldbe possible to purgethe system. The sim ...