15.1 Introduction
This chapter describes the principles that should be followed when designing
and installing power and control/instrumentation field cabling installations in
food production facilities that are not in direct contact with product. Based on
zoning specifications the level of hygienic installation is defined and described
in this chapter for medium and high hygiene areas.
These guidelines should be implemented at an early stage of a project in order
to avoid or significantly reduce later costs. Should modifications to a newly
installed installation be necessary, in order to achieve its required standard of
hygiene, the associated corrective costs will be high and production is likely to
be delayed. It is the attention to detail, the skill in procuring the correct materials
and fittings, and the close supervision throughout the installation works that
differentiate a good installation from an average one. The integrity of the
electrical installation should never be, and does not need to be, compromised in
order to achieve an installation that is hygienically acceptable. The information
in this chapter is based on a wide installation experience in the food industry and
on a Unilever guideline for the design of hygienic electrical and control/
instrumentation cabling installations.
15 Improvingthe hygienicdesign of electrical equipment
L. Uiterlinden, GTI Process Solutions BV, The Netherlands,
H. M. J. van Eijk, Unilever R&D Vlaardingen, The Netherlands
and A. Griffin, Unilever ± Port Sunlight, UK