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Doc. 10. Hygienic design of closed equipment for the processing of liquid food - english version | EN-English
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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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