{"id":77745,"date":"2026-10-26T10:39:05","date_gmt":"2026-10-26T02:39:05","guid":{"rendered":"https:\/\/www.levapack.com\/?p=77745"},"modified":"2026-10-26T10:46:32","modified_gmt":"2026-10-26T02:46:32","slug":"%d0%b3%d0%b8%d0%b3%d0%b8%d0%b5%d0%bd%d0%b8%d1%87%d0%b5%d1%81%d0%ba%d0%b0%d1%8f-%d0%ba%d0%be%d0%bd%d1%81%d1%82%d1%80%d1%83%d0%ba%d1%86%d0%b8%d1%8f-%d0%be%d0%b1%d0%be%d1%80%d1%83%d0%b4%d0%be%d0%b2%d0%b0","status":"publish","type":"post","link":"https:\/\/www.levapack.com\/ru\/hygienic-design-of-food-processing-equipment\/","title":{"rendered":"\u0413\u0438\u0433\u0438\u0435\u043d\u0438\u0447\u0435\u0441\u043a\u0430\u044f \u043a\u043e\u043d\u0441\u0442\u0440\u0443\u043a\u0446\u0438\u044f \u043e\u0431\u043e\u0440\u0443\u0434\u043e\u0432\u0430\u043d\u0438\u044f \u0434\u043b\u044f \u043f\u0438\u0449\u0435\u0432\u043e\u0439 \u043f\u0440\u043e\u043c\u044b\u0448\u043b\u0435\u043d\u043d\u043e\u0441\u0442\u0438: \u0447\u0435\u0442\u044b\u0440\u0435 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.bd-post {\n        padding: 16px;\n      }\n      .bd-post .bp-1-geomcheck, .bd-post .bp-2-hiddenquote, .bd-post .bp-3-inquiry, .bd-post .bp-cta-mid, .bd-post .bp-cta-end {\n        padding: var(--pad-compact);\n      }\n      .bd-post .bp-2-quotecol svg {\n        width: 24px;\n        height: 24px;\n      }\n    }\n\n    @media (max-width: 767px) {\n      .bd-post h1 {\n        font-size: 30px;\n        margin-bottom: 12px;\n      }\n      .bd-post h2 {\n        font-size: 28px;\n        margin-top: 32px;\n      }\n      .bd-post h3 {\n        font-size: 20px;\n        margin-top: 24px;\n      }\n      .bd-post h4 {\n        font-size: 18px;\n      }\n    }\n  <\/style>\n  <article class=\"bd-post-article\">\n    <h2>What Hygienic Design Actually Means<\/h2>\n    <p>A filling machine that runs tens of thousands of cans a day gets flooded with caustic foam every night. Whatever the product leaves behind, and whatever the foam loosens, has to go somewhere. If the machine gives it a place to hide, no cleaning schedule will get it out. That is the whole problem hygienic design exists to solve.<\/p>\n    <p>Hygienic design means the equipment is engineered so every product-contact surface can be cleaned effectively, residue drains away completely, and bacteria have nowhere to settle. Hygiene is built into the geometry and materials, not sprayed on afterwards. This article is about food processing machinery: filling, seaming, and canning lines in a plant. Restaurant kitchen hygiene is a different subject and not what we cover here.<\/p>\n    <figure class=\"bd-fig\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/10\/hygienic-design-of-food-processing-equipment-img-hero-canning-line.webp\" alt=\"A stainless steel canning and filling line in a modern food plant, the kind of equipment that hygienic design of food processing equipment standards are written for\" width=\"1440\" height=\"810\">\n      <figcaption>Every surface, weld, and seal on a line like this has to come clean under the plant&#8217;s nightly washdown.<\/figcaption>\n    <\/figure>\n    <p>The stakes are specific. Microbial contamination of food is expensive, and recalls are the most expensive form of that problem (<a href=\"https:\/\/www.food-safety.com\/articles\/4350-hygienic-design-of-equipment-in-food-processing\">Food Safety Magazine<\/a>, 2003). Poorly cleanable equipment also slows every changeover, extends every audit, and quietly caps how fast a line can run. Contamination control is the reason the discipline exists; cost is why buyers should care.<\/p>\n    <p>A framework of standards backs this up. In Europe, EN 1672-2 sets hygiene and cleanability requirements for food processing machinery; its full title is &#8220;Food processing machinery. Basic concepts. Part 2: Hygiene and cleanability requirements&#8221; (<a href=\"https:\/\/standards.iteh.ai\/catalog\/standards\/cen\/1715042d-5c10-42f1-a5d4-085e5be63885\/en-1672-2-2020\">iTeh Standards<\/a>, 2020). ISO 14159 covers hygiene requirements for machinery design more broadly (<a href=\"https:\/\/www.iso.org\/obp\/ui\/#!iso:std:23748:en\">ISO<\/a>, 2002). The EHEDG guidelines translate those requirements into testable design criteria. 3-A does the same for US dairy-adjacent equipment. Regulation (EC) No 1935\/2004 governs materials that touch food in the EU (<a href=\"https:\/\/www.europarl.europa.eu\/RegData\/etudes\/STUD\/2016\/581411\/EPRS_STU(2016)581411_EN.pdf\">European Parliamentary Research Service<\/a>, 2016). None of these are marketing badges. They are design requirements, and they are written against four places on a machine where hygiene is either won or lost.<\/p>\n    <h2>Where Hygiene Lives on a Machine: The Four Design Layers<\/h2>\n    <p>Principle lists are easy to recite and hard to apply. The faster way to think about any quote or audit finding is to locate it in one of four layers. Every hygienic-design decision on a processing machine lives in exactly one of them.<\/p>\n    <div class=\"table-wrapper\">\n      <table>\n        <thead>\n          <tr>\n            <th>Layer<\/th>\n            <th>What it controls<\/th>\n            <th>What getting it wrong costs<\/th>\n          <\/tr>\n        <\/thead>\n        <tbody>\n          <tr>\n            <td>1. Materials<\/td>\n            <td>What touches your product and your cleaning chemicals<\/td>\n            <td>Corrosion, product taint, failed food-contact compliance<\/td>\n          <\/tr>\n          <tr>\n            <td>2. Geometry<\/td>\n            <td>Whether residue and fluid can hide anywhere<\/td>\n            <td>Permanent harborage sites no cleaning schedule can reach<\/td>\n          <\/tr>\n          <tr>\n            <td>3. Cleaning fit<\/td>\n            <td>Whether the machine matches how your plant actually cleans<\/td>\n            <td>Manual rework, or a machine that cannot survive your washdown<\/td>\n          <\/tr>\n          <tr>\n            <td>4. Verification<\/td>\n            <td>What the supplier can prove, and what you can check on delivery<\/td>\n            <td>You carry all the risk the paperwork was supposed to catch<\/td>\n          <\/tr>\n        <\/tbody>\n      <\/table>\n    <\/div>\n    <p>The order matters. Materials and geometry are fixed at design time and expensive to change later. Cleaning fit depends on your plant as much as on the machine. Verification is the layer most buyers skip, and it is the only one that catches mistakes in the other three.<\/p>\n    <p>The next four sections walk the layers in order, from what the machine is made of to what you should demand in the purchase order.<\/p>\n    <h2>Layer 1: Materials: What the Machine Is Made Of<\/h2>\n    <p>Start with the metal, because everything else sits on it. Food-contact materials must be inert to the product, corrosion-resistant, and stable under repeated cleaning. In the EU they must also satisfy the general safety and inertness principles of Regulation (EC) No 1935\/2004 (<a href=\"https:\/\/www.europarl.europa.eu\/RegData\/etudes\/STUD\/2016\/581411\/EPRS_STU(2016)581411_EN.pdf\">European Parliamentary Research Service<\/a>, 2016).<\/p>\n    <p>There is a second attacker people forget: your sanitizer. Food plants clean with hot caustic, acid cycles, peracetic acid, and quaternary ammonium compounds, and plant veterans are blunt about what these do. &#8220;Peracetic acid is routinely used by some plants possibly weekly or less as it&#8217;s very hard on metal,&#8221; writes one sanitation-experienced commenter (<a href=\"https:\/\/www.reddit.com\/r\/foodscience\/comments\/bdzzkc\/how_do_food_manufacturers_clean_sanitize_their\/\">Reddit, r\/foodscience<\/a>, 2019). A grade that shrugs off your product can still lose to your cleaning chemistry, so the material decision has to cover both.<\/p>\n    <p>On grade selection, the honest rule is that 316 is not automatically better. Type 316 adds molybdenum, which is what carries chlorides and acids: high-salt, high-acid, and high-protein wet products (fish, pickles, tomato, dairy) justify it. For dry powders and mildly corrosive products, 304 performs the same hygiene job for less money, and spending up to 316 there buys peace of mind rather than cleanability. Vendors who quote 316 as a default should be asked why.<\/p>\n    <p>Surface finish is where sourcing goes wrong, because the numbers float around. The figure to hold onto is Ra 0.8 \u03bcm: both 3-A and EHEDG specify product-contact surfaces at least this smooth (<a href=\"https:\/\/www.food-safety.com\/articles\/4350-hygienic-design-of-equipment-in-food-processing\">Food Safety Magazine<\/a>, 2003). EHEDG&#8217;s design criteria document says the same: large product-contact areas should be 0.8 \u03bcm Ra or better (<a href=\"https:\/\/www.goudsmitmagnetics.com\/uploads\/pdf\/ehedg-doc-eng.pdf\">EHEDG Doc. 8<\/a>). Some supplier blogs quote &#8220;32 Ra&#8221;, which is the same value in microinches; others hint that stickier products need finer finishes still. The mixed units are exactly why a purchase spec should state the number and the unit, not the adjective.<\/p>\n    <div class=\"table-wrapper\">\n      <table>\n        <thead>\n          <tr>\n            <th>Your product<\/th>\n            <th>Sensible contact material<\/th>\n            <th>Why<\/th>\n          <\/tr>\n        <\/thead>\n        <tbody>\n          <tr>\n            <td>Dry powder (flour, protein powder, tea)<\/td>\n            <td>304 stainless, Ra 0.8 \u03bcm<\/td>\n            <td>Low corrosion load; 316 adds cost, not cleanability<\/td>\n          <\/tr>\n          <tr>\n            <td>Acidic or salty wet product (sauce, pickle, fish)<\/td>\n            <td>316 stainless, Ra 0.8 \u03bcm<\/td>\n            <td>Molybdenum carries chlorides and acids<\/td>\n          <\/tr>\n          <tr>\n            <td>Dairy or beverage with CIP<\/td>\n            <td>304\/316 per chemistry, weld-smooth<\/td>\n            <td>Caustic CIP cycles punish surface defects<\/td>\n          <\/tr>\n          <tr>\n            <td>Sensitive or pharma-adjacent product<\/td>\n            <td>316, polished finer<\/td>\n            <td>Higher bar on inertness and finish<\/td>\n          <\/tr>\n        <\/tbody>\n      <\/table>\n    <\/div>\n    <p>Seals, gaskets, and lubricants belong in the same conversation. Elastomers in the product zone need food-contact compliance, and bearings near product need food-grade (H1) lubricant, because a leaking bearing contaminates product before it ever becomes a maintenance ticket.<\/p>\n    <figure class=\"bd-fig\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/10\/hygienic-design-of-food-processing-equipment-img-ss-weld-finish.webp\" alt=\"Close-up of a smoothly ground sanitary weld seam between brushed stainless steel sheets on food processing equipment, the finish quality behind an Ra 0.8 surface spec\" width=\"1440\" height=\"810\" loading=\"lazy\">\n      <figcaption>A continuous, flush-ground weld leaves no pore or ledge where soil can anchor.<\/figcaption>\n    <\/figure>\n    <h2>Layer 2: Geometry: Why Some Machines Never Come Clean<\/h2>\n    <p>Materials decide what the machine can survive. Geometry decides whether your cleaning crew can ever win. A surface can be perfect 316 at Ra 0.8 \u03bcm and still be useless if the machine gives residue a place to sit that no brush, foam, or CIP ball can reach.<\/p>\n    <h3>The geometry rules that decide cleanability<\/h3>\n    <p>Five rules carry most of the weight, and each is checkable with eyes and a flashlight:<\/p>\n    <ol>\n      <li>Smooth, continuous surfaces. No crevices, sharp internal corners, ledges, or shadow zones where soil can accumulate (<a href=\"https:\/\/www.food-safety.com\/articles\/4350-hygienic-design-of-equipment-in-food-processing\">Food Safety Magazine<\/a>, 2003).<\/li>\n      <li>Self-drainage. The machine should shed both product and cleaning fluid completely; pools that linger after rinsing are bacterial real estate.<\/li>\n      <li>No dead legs. Stub pipe branches hold stagnant product; sanitary piping practice keeps them to about two pipe diameters or less (<a href=\"https:\/\/v5ultimate.com\/guides\/sanitary-equipment-design-3a-ehedg-readiness\">V5 Ultimate readiness guide<\/a>).<\/li>\n      <li>Continuous, ground welds. A rough or porous weld bead is a seam-shaped dead leg, and it is the most common hidden harborage on fabricated equipment.<\/li>\n      <li>Inspectability. Every product-contact surface must be visible and reachable, through inspection doors or tool-free removal, because a surface nobody can see is a surface nobody can vouch for.<\/li>\n    <\/ol>\n    <figure class=\"bd-fig\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/10\/hygienic-design-of-food-processing-equipment-img-hopper-inspection.webp\" alt=\"An engineer shining a flashlight inside an open stainless steel hopper to inspect welds and internal corners during a hygienic design check of food processing equipment\" width=\"1440\" height=\"810\" loading=\"lazy\">\n      <figcaption>An open hopper makes the whole product zone visible and reachable in seconds, welds and corners included.<\/figcaption>\n    <\/figure>\n    <p>None of these require a lab to verify. They require the willingness to look inside the machine before you pay for it.<\/p>\n    <div class=\"bp-1-geomcheck bd-reveal\">\n      <p class=\"bp-1-title\"><span class=\"bp-1-titleicon\"><svg viewBox=\"0 0 24 24\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M18 6c0 2-2 2-2 4v10a2 2 0 0 1-2 2h-4a2 2 0 0 1-2-2V10c0-2-2-2-2-4V2h12z\"\/><line x1=\"6\" x2=\"18\" y1=\"6\" y2=\"6\"\/><line x1=\"12\" x2=\"12\" y1=\"12\" y2=\"12\"\/><\/svg><\/span>The five-point geometry inspection<\/p>\n      <ul class=\"bp-1-list\">\n        <li class=\"bp-1-item\"><span class=\"bp-1-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-1-itemtext\"><strong>Continuous surfaces:<\/strong> slide a fingertip along every product-contact surface and internal corner; it should feel smooth, with no crevices, ledges, or shadow zones to trap soil.<\/div>\n        <\/li>\n        <li class=\"bp-1-item\"><span class=\"bp-1-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-1-itemtext\"><strong>Self-drainage:<\/strong> ask where the lowest point of the product zone sits and how rinse water leaves it; anything that can hold a puddle will hold one.<\/div>\n        <\/li>\n        <li class=\"bp-1-item\"><span class=\"bp-1-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-1-itemtext\"><strong>No dead legs:<\/strong> trace every pipe branch off the flow path; stub length should stay within about two pipe diameters of the main line.<\/div>\n        <\/li>\n        <li class=\"bp-1-item\"><span class=\"bp-1-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-1-itemtext\"><strong>Ground welds:<\/strong> inspect every internal weld with a light; continuous and smoothly ground is the standard, and porosity is a reject.<\/div>\n        <\/li>\n        <li class=\"bp-1-item\"><span class=\"bp-1-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-1-itemtext\"><strong>Inspectability:<\/strong> find the inspection doors and tool-free release points, and confirm you can reach every product-contact surface with an eye and a hand.<\/div>\n        <\/li>\n      <\/ul>\n    <\/div>\n    <h3>What the hidden zones actually cost<\/h3>\n    <p>Maintenance technicians live with the consequences of bad geometry, and they describe it without euphemism. One 15-year food-plant veteran put it plainly: &#8220;everything looks clean on the outside, but you&#8217;d be surprised what you can find in the areas that the cleaning crew and the inspectors never see&#8221; (<a href=\"https:\/\/www.reddit.com\/r\/IndustrialMaintenance\/comments\/1uox342\/advice_for_new_food_industry_tech\/\">Reddit, r\/IndustrialMaintenance<\/a>, 2026). In a candy plant thread, the top advice to a newcomer was that &#8220;sugar gums up everything. So many issues caused just from unclean equipment&#8221; (<a href=\"https:\/\/www.reddit.com\/r\/IndustrialMaintenance\/comments\/1uox342\/advice_for_new_food_industry_tech\/\">Reddit, r\/IndustrialMaintenance<\/a>, 2026). The failure mode is always the same: a pocket the design created, a residue the pocket keeps, a microbiological or quality problem nobody can clean away.<\/p>\n    <p>Cleaning frequency cannot fix a structural flaw. A cleaning schedule is an execution plan, and geometry sets its ceiling. This is why auditors trace persistent environmental findings to equipment design: when the same pocket keeps failing, more shifts with foam are not the answer.<\/p>\n    <div class=\"bp-2-hiddenquote bd-reveal\">\n      <div class=\"bp-2-row\">\n        <div class=\"bp-2-quotecol\"><svg viewBox=\"0 0 24 24\" width=\"28\" height=\"28\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M16 3a2 2 0 0 0-2 2v6a2 2 0 0 0 2 2 1 1 0 0 1 1 1v1a2 2 0 0 1-2 2 1 1 0 0 0-1 1v2a1 1 0 0 0 1 1 6 6 0 0 0 6-6V5a2 2 0 0 0-2-2z\"\/><path d=\"M5 3a2 2 0 0 0-2 2v6a2 2 0 0 0 2 2 1 1 0 0 1 1 1v1a2 2 0 0 1-2 2 1 1 0 0 0-1 1v2a1 1 0 0 0 1 1 6 6 0 0 0 6-6V5a2 2 0 0 0-2-2z\"\/><\/svg><\/div>\n        <div class=\"bp-2-textcol\">\n          <p class=\"bp-2-quote\">You&#8217;d be surprised what you can find in the areas that the cleaning crew and the inspectors never see.<\/p>\n          <p class=\"bp-2-attr\">A food-plant maintenance technician, on why outside appearances tell you nothing. The zones that scare auditors are the ones geometry created.<\/p>\n        <\/div>\n      <\/div>\n    <\/div>\n    <h3>Clean-in-place, or clean-out-of-place: the geometry tradeoff<\/h3>\n    <p>Two design philosophies compete for the same goal. Clean-in-place (CIP) machines wash themselves through installed spray devices, which demands flawless internal geometry because nobody looks inside during a normal cycle. Clean-out-of-place (COP) machines are designed to be opened and dismantled quickly so parts go to the wash bay, which tolerates simpler internals but spends operator hours every shift. Hoppers that open fully without disassembly sit in the practical middle: the whole product zone becomes visible and reachable in seconds. Neither philosophy is superior; what matters is that the machine&#8217;s geometry honestly matches the cleaning method its builder claims.<\/p>\n    <h2>Layer 3: Cleaning Fit: Wet Line or Dry Line<\/h2>\n    <p>The third layer is where buyer context enters. The same machine body faces opposite demands depending on how your plant cleans, and the two regimes do not compromise with each other.<\/p>\n    <p>Wet cleaning dominates where product is wet or sticky. Dairies and beverage plants run caustic CIP cycles, and food plants foam and rinse everything down nightly. One plant operator describes the routine as chlorine detergent, then rotating sanitizers (<a href=\"https:\/\/www.reddit.com\/r\/foodscience\/comments\/bdzzkc\/how_do_food_manufacturers_clean_sanitize_their\/\">Reddit, r\/foodscience<\/a>, 2019). A machine for a wet line must shed water, tolerate chemical attack, and keep its electrics alive through all of it. Washdown-rated enclosures and drainage-minded frames exist for exactly this reason.<\/p>\n    <figure class=\"bd-fig\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/10\/hygienic-design-of-food-processing-equipment-img-wet-washdown.webp\" alt=\"A sanitation worker covering a stainless steel filling machine with caustic cleaning foam during the nightly washdown in a food processing plant\" width=\"1440\" height=\"810\" loading=\"lazy\">\n      <figcaption>The nightly washdown is the test that decides whether a machine was truly built for a wet line.<\/figcaption>\n    <\/figure>\n    <p>Dry cleaning dominates where water is the enemy. Flour, protein powder, tea, and baked goods turn wet residue into cement or feed microbial growth, so these plants vacuum, wipe, and sanitize without hosing down. Machines for dry lines need crevice-free surfaces and quick-opening access for wiping, but not waterproofing. A plant operator on the same thread notes that machines which cannot take a full wet washdown get &#8220;dry sanitized&#8221; instead with evaporating alcohol-based products (<a href=\"https:\/\/www.reddit.com\/r\/foodscience\/comments\/bdzzkc\/how_do_food_manufacturers_clean_sanitize_their\/\">Reddit, r\/foodscience<\/a>, 2019). That workaround exists because retrofitting washdown capability onto a machine that lacks it is close to impossible.<\/p>\n    <div class=\"table-wrapper\">\n      <table>\n        <thead>\n          <tr>\n            <th>Dimension<\/th>\n            <th>Wet line (CIP \/ washdown)<\/th>\n            <th>Dry line (vacuum \/ wipe)<\/th>\n          <\/tr>\n        <\/thead>\n        <tbody>\n          <tr>\n            <td>Cleaning media<\/td>\n            <td>Caustic foam, acid cycles, sanitizers, water<\/td>\n            <td>Vacuum, scrapers, dry sanitizer<\/td>\n          <\/tr>\n          <tr>\n            <td>Machine must tolerate<\/td>\n            <td>Chemical corrosion, standing water, steam<\/td>\n            <td>Product buildup, abrasive dry soil<\/td>\n          <\/tr>\n          <tr>\n            <td>Electrics<\/td>\n            <td>Washdown-rated enclosures, sealed connectors<\/td>\n            <td>Standard protection acceptable<\/td>\n          <\/tr>\n          <tr>\n            <td>Geometry priority<\/td>\n            <td>Drainage, no pools, weld smoothness<\/td>\n            <td>Crevice-free, fast-opening access<\/td>\n          <\/tr>\n          <tr>\n            <td>Typical products<\/td>\n            <td>Dairy, beverage, sauce, canned wet food<\/td>\n            <td>Flour, protein powder, tea, snacks<\/td>\n          <\/tr>\n        <\/tbody>\n      <\/table>\n    <\/div>\n    <p>Before you shortlist suppliers, write down which regime your line lives in. A machine designed for the wrong regime is not a discount, it is a mismatch you will pay for every shift. Mixed lines that need both regimes exist, and they are the hardest to design; ask specifically how a candidate machine handles the transition.<\/p>\n    <div class=\"bp-cta-mid bd-reveal\">\n      <p class=\"bp-cta-mid-line\"><span class=\"bp-cta-mid-icon\"><svg viewBox=\"0 0 24 24\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M14.536 21.686a.5.5 0 0 0 .937-.024l6.5-19a.496.496 0 0 0-.635-.635l-19 6.5a.5.5 0 0 0-.024.937l7.93 3.18a2 2 0 0 1 1.112 1.11z\"\/><path d=\"m21.854 2.147-10.94 10.939\"\/><\/svg><\/span>Tell us what you produce and how your plant cleans, and we will confirm which construction fits your line.<\/p>\n      <div class=\"bp-cta-mid-action\"><a class=\"bp-cta-mid-btn\" href=\"https:\/\/www.levapack.com\/contact\/\" target=\"_self\">Send your line details<svg viewBox=\"0 0 24 24\" width=\"16\" height=\"16\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/a><\/div>\n    <\/div>\n    <h2>Layer 4: Buying and Verifying: Turning Principles Into Purchase Specs<\/h2>\n    <p>Everything above collapses into one practical question: what do you put in the inquiry, and what do you check on delivery? This is the layer most buyers skip, which is why the same disappointments repeat across the industry.<\/p>\n    <h3>Six lines your inquiry should contain<\/h3>\n    <p>A hygienic-design requirement only exists if a supplier has to answer it in writing:<\/p>\n    <div class=\"bp-3-inquiry bd-reveal\">\n      <p class=\"bp-3-title\"><span class=\"bp-3-titleicon\"><svg viewBox=\"0 0 24 24\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><rect width=\"8\" height=\"4\" x=\"8\" y=\"2\" rx=\"1\" ry=\"1\"\/><path d=\"M16 4h2a2 2 0 0 1 2 2v14a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V6a2 2 0 0 1 2-2h2\"\/><path d=\"M12 11h4\"\/><path d=\"M12 16h4\"\/><path d=\"M8 11h.01\"\/><path d=\"M8 16h.01\"\/><\/svg><\/span>What goes in the inquiry, line by line<\/p>\n      <ul class=\"bp-3-list\">\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Contact material:<\/strong> grade and thickness, stated by spec, for every product-zone part.<\/div>\n        <\/li>\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Surface finish:<\/strong> Ra 0.8 \u03bcm or better on contact surfaces, unit stated.<\/div>\n        <\/li>\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Weld standard:<\/strong> continuous and smoothly ground on all product-zone fabrication.<\/div>\n        <\/li>\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Cleaning regime:<\/strong> CIP, COP, or manual, wet or dry, with evidence.<\/div>\n        <\/li>\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Washdown rating:<\/strong> electrics and drives, wet lines only.<\/div>\n        <\/li>\n        <li class=\"bp-3-item\"><span class=\"bp-3-itemicon\"><svg viewBox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M20 6 9 17l-5-5\"\/><\/svg><\/span>\n          <div class=\"bp-3-itemtext\"><strong>Access points:<\/strong> what opens, what releases without tools, what you can inspect at delivery.<\/div>\n        <\/li>\n      <\/ul>\n    <\/div>\n    <p>Each line exists because a layer can fail. Remove one and you have re-opened exactly that layer to guesswork.<\/p>\n    <h3>When the supplier has no EHEDG certificate<\/h3>\n    <p>Here is the situation most small and mid-size equipment buyers actually face. The framework standards are voluntary design guidelines. Formal type-testing like EHEDG certification is scarce among small and mid-size builders, and a catalogue full of &#8220;hygienic design&#8221; claims proves nothing by itself. The absence of a certificate is not automatically disqualifying, but it moves the burden onto substitute evidence. Ranked from strongest to weakest, the substitutes are:<\/p>\n    <ol>\n      <li>Third-party test or inspection reports on the actual machine or its predecessors.<\/li>\n      <li>Material certificates traceable to heat numbers, the 3.1 type under EN 10204, which document inspection of the actual metal delivered (<a href=\"https:\/\/www.montakon.nl\/en\/pageid\/EC-1935-2004\">Montakon<\/a>).<\/li>\n      <li>A trial run with your own product or your own cans, on video.<\/li>\n      <li>A live video or in-person inspection of internal welds, corners, and drainage.<\/li>\n    <\/ol>\n    <p>Item three deserves emphasis. Suppliers who test with your product before shipment are showing you layer-3 fitness along with machine function. They exist because the good ones have nothing to hide. A builder confident in its geometry will run your sample material, film it, and send you the video with the inspection report.<\/p>\n    <figure class=\"bd-fig\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.levapack.com\/wp-content\/uploads\/2026\/10\/hygienic-design-of-food-processing-equipment-img-trial-run-filming.webp\" alt=\"A video camera on a tripod filming a trial run of aluminum cans on a stainless steel canning machine during a factory acceptance test before delivery\" width=\"1440\" height=\"810\" loading=\"lazy\">\n      <figcaption>Filmed acceptance runs turn the builder&#8217;s confidence into something a buyer can replay.<\/figcaption>\n    <\/figure>\n    <h3>Four checks you can do on delivery day<\/h3>\n    <p>Acceptance is where verification stops being paperwork:<\/p>\n    <ol>\n      <li>Drainage test: rinse the product zone and watch. Water should leave; pools that remain mark future problems.<\/li>\n      <li>Surface check: a portable roughness gauge on sample contact areas confirms the finish you specified.<\/li>\n      <li>Weld and corner inspection: open the access points, put a light inside, and look at weld beads and internal corners yourself.<\/li>\n      <li>Continuous trial: run the machine on your material for a sustained period and keep the video.<\/li>\n    <\/ol>\n    <div class=\"table-wrapper\">\n      <table>\n        <thead>\n          <tr>\n            <th>Layer<\/th>\n            <th>What to check (action, not adjective)<\/th>\n            <th>If the supplier cannot provide it<\/th>\n          <\/tr>\n        <\/thead>\n        <tbody>\n          <tr>\n            <td>Materials<\/td>\n            <td>Material certificates with grade and thickness (EN 10204 3.1)<\/td>\n            <td>Ask for third-party verification, or price the risk<\/td>\n          <\/tr>\n          <tr>\n            <td>Geometry<\/td>\n            <td>Open inspection of welds, corners, drainage on delivery<\/td>\n            <td>Insist on a live video walkthrough before payment<\/td>\n          <\/tr>\n          <tr>\n            <td>Cleaning fit<\/td>\n            <td>Trial run with your own product, filmed<\/td>\n            <td>Test with your material before signing<\/td>\n          <\/tr>\n          <tr>\n            <td>Verification<\/td>\n            <td>Written answers to the six spec lines<\/td>\n            <td>Treat silence as the answer<\/td>\n          <\/tr>\n        <\/tbody>\n      <\/table>\n    <\/div>\n    <h2>What This Means When You Are Buying a Canning or Filling Line<\/h2>\n    <p>Read the four layers as a purchase ledger and the trade-offs stop being abstract. A supplier who quotes a grade below your product&#8217;s corrosion load is handing you a repair cycle. A builder whose fabrication hides rough welds inside is handing you a permanent cleaning tax, plus the audit findings that follow. A machine built for the wrong cleaning regime is a mismatch you rediscover every shift. And a supplier who cannot show evidence is asking you to absorb all three risks at once, blindfolded.<\/p>\n    <p>This is why the buying rule is to purchase verifiable details, not certificates. Ask what the contact parts and frame are made of and how thick. Ask how the machine opens for cleaning. Ask what the inspection report contains. Details answer these questions in writing; certificates, when they exist at all for small and mid-size builders, only summarize them.<\/p>\n    <p><a href=\"https:\/\/www.levapack.com\/canning-lines\/\">Our canning line construction details<\/a> are published precisely so buyers can run this checklist against them. Contact parts and frames use 1.5-2.0 mm food-grade 304 stainless (316 where the product demands it), and core machined parts are held to a 2 \u03bcm tolerance, which is what keeps joints and surfaces true enough to clean. Hoppers open fully for cleaning without disassembly. Drop-lid dispenser components are machined from aerospace-grade aluminum instead of plated iron, so they neither rust nor shed coating into your lids. Every machine we build goes through more than 100 consecutive test operations with the customer&#8217;s own sample cans. That is followed by a 48-hour no-load run and a 36-hour aging test with periodic function checks. The test video ships with the inspection report. Levapack publishes these specifics because a buyer who checks details is the buyer we want.<\/p>\n    <p><em>If you are comparing suppliers, bring the six-line inquiry from the section above; a builder&#8217;s answers will tell you more than its brochure.<\/em><\/p>\n    <div class=\"bp-cta-end bd-reveal\">\n      <p class=\"bp-cta-end-title\"><span class=\"bp-cta-end-icon\"><svg viewBox=\"0 0 24 24\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M14.536 21.686a.5.5 0 0 0 .937-.024l6.5-19a.496.496 0 0 0-.635-.635l-19 6.5a.5.5 0 0 0-.024.937l7.93 3.18a2 2 0 0 1 1.112 1.11z\"\/><path d=\"m21.854 2.147-10.94 10.939\"\/><\/svg><\/span>Turn the Six Lines Into a Machine Quote<\/p>\n      <p class=\"bp-cta-end-sub\">Send your can sizes, product, and output target; the quotation answers material grade, surface finish, welds, and cleaning fit in writing.<\/p>\n      <div class=\"bp-cta-end-action\"><a class=\"bp-cta-end-btn\" href=\"https:\/\/www.levapack.com\/contact\/\" target=\"_self\">Request your quote<svg viewBox=\"0 0 24 24\" width=\"16\" height=\"16\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" aria-hidden=\"true\"><path d=\"M5 12h14\"\/><path d=\"m12 5 7 7-7 7\"\/><\/svg><\/a><\/div>\n    <\/div>\n    <h2>References<\/h2>\n    <ul class=\"bd-refs\">\n      <li>Food Safety Magazine. &#8220;Hygienic Design of Equipment in Food Processing.&#8221; 2003. https:\/\/www.food-safety.com\/articles\/4350-hygienic-design-of-equipment-in-food-processing<\/li>\n      <li>Pejanovic, I. et al. &#8220;Assessment and Standards in Hygienic Design of Food Equipment: A Review.&#8221; Foods (MDPI). 2026. https:\/\/www.mdpi.com\/2305-6703\/6\/1\/9<\/li>\n      <li>iTeh Standards. &#8220;EN 1672-2:2020 Food processing machinery &#8211; Basic concepts &#8211; Part 2: Hygiene and cleanability requirements.&#8221; 2020. https:\/\/standards.iteh.ai\/catalog\/standards\/cen\/1715042d-5c10-42f1-a5d4-085e5be63885\/en-1672-2-2020<\/li>\n      <li>ISO. &#8220;ISO 14159:2002 Safety of machinery &#8211; Hygiene requirements for the design of machinery.&#8221; 2002. https:\/\/www.iso.org\/obp\/ui\/#!iso:std:23748:en<\/li>\n      <li>EHEDG. &#8220;Hygienic Equipment Design Criteria (Doc. 8).&#8221; https:\/\/www.goudsmitmagnetics.com\/uploads\/pdf\/ehedg-doc-eng.pdf<\/li>\n      <li>3-A Sanitary Standards. &#8220;Hygienic Design Standards and Guidelines.&#8221; https:\/\/my.3-a.org\/Portals\/93\/Documents\/Annual%20Meetings%20Presentations\/May1_Basics_02_Hygienic%20Design%20Considerations%20and%20Techniques.pdf<\/li>\n      <li>European Parliamentary Research Service. &#8220;Food Contact Materials &#8211; Regulation (EC) 1935\/2004.&#8221; 2016. https:\/\/www.europarl.europa.eu\/RegData\/etudes\/STUD\/2016\/581411\/EPRS_STU(2016)581411_EN.pdf<\/li>\n      <li>Montakon. &#8220;EC 1935\/2004: What does this regulation mean?&#8221; https:\/\/www.montakon.nl\/en\/pageid\/EC-1935-2004<\/li>\n      <li>V5 Ultimate. &#8220;Sanitary Equipment Design (3-A &amp; EHEDG) Readiness Guide.&#8221; https:\/\/v5ultimate.com\/guides\/sanitary-equipment-design-3a-ehedg-readiness<\/li>\n      <li>Reddit, r\/IndustrialMaintenance. &#8220;Advice for New Food Industry Tech.&#8221; 2026. https:\/\/www.reddit.com\/r\/IndustrialMaintenance\/comments\/1uox342\/advice_for_new_food_industry_tech\/<\/li>\n      <li>Reddit, r\/foodscience. &#8220;How do food manufacturers clean \/ sanitize their factory \/ equipment?&#8221; 2019. https:\/\/www.reddit.com\/r\/foodscience\/comments\/bdzzkc\/how_do_food_manufacturers_clean_sanitize_their\/<\/li>\n    <\/ul>\n  <\/article>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>What Hygienic Design Actually Means A filling machine that runs tens of thousands of cans a day gets flooded with caustic foam every night. Whatever the<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":7,"featured_media":77740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Hygienic Design of Food Processing Equipment: Spec Guide","_seopress_titles_desc":"Six written specs separate cleanable equipment from a sales claim. Check the Ra 0.8 \u03bcm finish, welds, drainage, and the CIP fit to demand before you sign.","_seopress_robots_index":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-77745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-default"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/posts\/77745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/comments?post=77745"}],"version-history":[{"count":4,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/posts\/77745\/revisions"}],"predecessor-version":[{"id":77759,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/posts\/77745\/revisions\/77759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/media\/77740"}],"wp:attachment":[{"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/media?parent=77745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/categories?post=77745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.levapack.com\/ru\/wp-json\/wp\/v2\/tags?post=77745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}