Doc. 10. Conception hygiénique des équipements fermés pour la fabrication de liquides alimentaires - french version

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EHEDG 2nd Edition 2007
Seiten / pages: 21

Using the general criteria for the hygienic design of equipment identified in Doc. 8, this paper illustrates the application of these criteria in the construction and fabrication of closed process equipment. Examples, with drawings, show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered draining and cleaning in-place. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.

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