Doc. 22. ALLGEMEINE GESTALTUNGSKRITERIEN FÜR DIE HYGIENEGERECHTE VERARBEITUNG VON TROCKENEN SCHÜTTGÜTERN

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"EHEDG 2001/2014

Seiten / pages: 20



Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products. This is the first in a series of documents that go beyond equipment design and covers installation and associated practices.  In the case of dry materials, other considerations include material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown. Appropriate cleaning procedures are described, dry cleaning being favoured to reduce risks of contamination.
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