Food Engineering logo
  • Sign In
  • Create Account
  • Sign Out
  • My Account
  • NEWS
  • PRODUCTS
  • TOPICS
  • EXCLUSIVES
  • MEDIA
  • FOOD MASTER
  • EVENTS
  • RESOURCES
  • EMAGAZINE
  • SIGN UP!
cart
facebook twitter linkedin youtube
  • NEWS
  • Latest Headlines
  • Manufacturing News
  • People & Industry News
  • Plant Openings
  • Recalls
  • Regulatory Watch
  • Supplier News
  • PRODUCTS
  • New Plant Products
  • New Retail Products
  • TOPICS
  • Alternative Protein
  • Automation
  • Cannabis
  • Cleaning | Sanitation
  • Fabulous Food Plants
  • Food Safety
  • Maintenance Strategies
  • OEE
  • Packaging
  • Sustainability
  • More
  • EXCLUSIVES
  • Plant Construction Survey
  • Plant of the Year
  • Sustainable Plant of the Year
  • State of Food Manufacturing
  • Top 100 Food & Beverage Companies
  • MEDIA
  • Podcasts
  • Videos
  • Webinars
  • White Papers
  • EVENTS
  • Food Automation & Manufacturing Symposium and Expo
  • Industry Events
  • RESOURCES
  • eNewsletter
  • Custom Content & Marketing Services
  • FE Store
  • Government Links
  • Industry Associations
  • Market Research
  • Classified Ads
  • EMAGAZINE
  • eMagazine
  • Archive Issue
  • Advertise
Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • eNewsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!
Cleaning | SanitationLatest headlines

Sanitation

Hygienically optimized design is a top priority in processing equipment

Good design is more involved and costly up front, but saves time, money and chemicals in the long run

By Wayne Labs, Senior Contributing Technical Editor
Minebea
March 4, 2019

In food manufacturing, one of the most important challenges is ensuring complete hygiene at all steps in the process. For Minebea Intec, the subject of hygienic design has been the top priority for many years, a fact that continues to be apparent in the new systems introduced by the company.

For a food or beverage processor, nothing can ruin a good reputation quicker, or entail such high financial costs, as news of products contaminated with, say, dirt, mold or bacteria.

“In modern systems, where food and beverages are being produced in industrial quantities, hygiene throughout the process chain is extremely important to guarantee high-quality products and to minimize safety risks for consumers,” says Frank Wieland, chief sales officer at Minebea Intec, a supplier of internationally of industrial weighing and inspection technology.

The high value placed on hygiene is also apparent from the numerous organizations and regulations that operate across the world to ensure complete hygiene in food production. In Europe, the European Hygienic Engineering & Design Group (EHEDG) is the leading organization that is strengthening awareness of hygiene in the food industry with relevant guidelines and disseminating technical knowledge about hygienic construction and design in the production process. Other institutions such as the National Sanitary Foundation (NSF) and the Food & Drug Administration (FDA) in the USA, and the British Retail Consortium (BRC) in the UK, alongside methods such as the 3-A Sanitary Standards, Good Manufacturing Practice (GMP) and the Hazard Analysis and Critical Control Points (HACCP), are concerned with hygienic processes and regulations in food production around the globe.

FE spoke with Nick Parsons, head of product management at Minebea Intec, and Frank Wieland, chief sales officer, to get their thinking on hygienic equipment design and its challenges and benefits.

FE: Where does hygienic design begin?

Nick Parsons: This sensitive topic has been the top priority for many years. When designing new systems, therefore, particularly for the food industry but also for others, we always seek to optimize the design in relation to hygiene. This applies to all three of our areas of business—that is, to our load cells and industrial scales as well as to all the systems in our Company inspection sector.”

Hygienic design begins with the selection of suitable materials; the use of high quality, food-grade stainless steel with the smoothest possible surfaces produces the ideal hygienic conditions. In addition, it is important in the design phase to avoid creating areas that are difficult to access, since food residues will collect there and could start to decay if they remain for too long.

Because all systems used in food production have to be cleaned regularly, the issue of accessibility is an important one that needs to be taken into account. In areas that require wet cleaning for production reasons, for example, partially dismantling the system for cleaning purposes generally can’t be avoided. In such cases, dismantling should be as simple as possible, without the use of tools, to preclude the possibility of food contamination.

Other highly important principles to be observed in hygienic design include avoiding horizontal surfaces, sharp corners and angles, excessive numbers of drilled holes, contact surfaces, screws and folds, as well as hollow parts and dead space. The condition of the floor is another aspect that cannot be neglected, if there is to be an end-to-end focus on hygienic design.

FE: How do you put design into practice?

Frank Wieland: We have been adhering to such design guidelines for years in all of our new developments. For example, the new weighing module, Novego, is typical of a hygienically optimized development from the load cell sector. This product for weighing containers, introduced only recently, includes a multitude of constructional details that meet the EHEDG hygienic design guidelines and hence ensure less contamination and more efficient cleaning processes. 

When Novego was being developed, particular care was taken to minimize horizontal surfaces, to ensure low surface roughness and to use FDA-compliant silicone. Stainless steel grade 1.4418, which has exceptional corrosion resistance, provides not only improved hygiene, but also a longer product lifetime and greater resistance to dirt, corrosion and even aggressive cleaning products. These factors, together with its high degree of measuring accuracy, make this weighing module particularly suitable for use in the food industry, not to mention pharmaceutical and cosmetic production.

Another example is the checkweigher, Flexus, from the company’s industrial scales area. In the development of Flexus, Minebea Intec paid particular attention to observing internal hygienic design guidelines. It is used in the production of packaged foods, to check the weight and integrity of each individual product. Here, too, we have minimized the number of contact surfaces and horizontal surfaces, and have used an open frame with no hollow parts of any kind. In combination with its increased floor clearance, this ensures that Flexus can be easily inspected and quickly and safely cleaned, saving our customers both time and money.”

Parsons: These products are just two of the countless examples in which Minebea Intec has focused on considerations of hygienic design. No systems specified for the food and pharmaceutical industries go out to customers from us that have not been developed according to hygienic design specifications like EHEDG and NSF.

FE: Food processors like to keep expenditures low. Doesn’t all this sensitivity to hygienic design lead to higher prices? Where’s the benefit?

Wieland: It goes without saying that the extra work involved in optimized hygienic design always brings with it with higher machine and system costs. These additional costs have to be set against the corresponding benefits and savings. Cleaning a system that has been developed with an eye to aspects of hygiene takes less time, requires less use of cleaning products, entails lower energy consumption--and thus results in lower staff, maintenance and repair costs overall. Taking all of these factors together over the long term, there is no doubt that hygienically designed systems represent a sensible investment. In addition, systems designed in this way protect the environment and reduce overall operating costs, which include not only the costs of procurement but also all expenditure in subsequent use, such as the cost of water, effluent, chemicals and electrical and thermal energy.

Last but not least, in using a system with a hygienically optimized design, our customers benefit from a reduced risk of lost production and rejects. For these reasons, in developing the new industrial scales and inspection systems that the company will shortly be introducing, Minebea Intec has once again given maximum attention to the issue of hygienic design.

About Minebea Intec

Minebea Intec (www.minebea-intec.com), previously known as Sartorius Intec, is a manufacturer of industrial weighing and inspection technology. Based in Hamburg, Germany, the company supplies products and services that for some 150 years have been bywords for innovation, performance and reliability. The product portfolio includes high-resolution platform scales, load cells, container and silo scales, checkweighers, metal detectors, X-ray inspection systems and intuitive software solutions.

KEYWORDS: hygienic design sanitation

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Wayne labs 200px
Wayne Labs has more than 30 years of editorial experience in industrial automation. He served as senior technical editor for I&CS/Control Solutions magazine for 18 years where he covered software, control system hardware and sensors/transmitters. Labs ran his own consulting business and contributed feature articles to Electronic Design, Control, Control Design, Industrial Networking and Food Engineering magazines. Before joining Food Engineering, he served as a senior technical editor for Omega Engineering Inc. Labs also worked in wireless systems and served as a field engineer for GE’s Mobile Communications Division and as a systems engineer for Bucks County Emergency Services. In addition to writing technical feature articles, Wayne covers FE’s Engineering R&D section.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Global Organic Food & Beverage Market to Grow

    Global Organic Food & Beverage Market to Grow

    With a CAGR of 12.07%, Bonafide Research estimates this...
    Latest headlines
  • skilled MEP worker

    Predicting Food and Beverage Manufacturing Trends for 2024

    The two words that should be kept in mind are labor and...
    Automation
    By: Derrick Teal
  • cleaning and sanitation

    The basics of cleaning and sanitation in food plants

    Sanitation maintains or restores a state of cleanliness...
    Cleaning | Sanitation
    By: Richard F. Stier
Subscribe For Free!
  • eMagazine
  • eNewsletter
  • Online Registration
  • Manage My Preferences
  • Customer Service

OT Cybersecurity Vulnerabilities in Food Manufacturing Facilities

OT Cybersecurity Vulnerabilities in Food Manufacturing Facilities

Understanding Impacts of OT Cybersecurity Events in Food Manufacturing

Understanding Impacts of OT Cybersecurity Events in Food Manufacturing

Food Plant Openings and Expansions April 2025

Food Plant Openings and Expansions April 2025

FA&M 2025 in Rewind

FA&M 2025 in Rewind

More Videos

Popular Stories

Conagra Logo

Conagra Brands to Sell Chef Boyardee Brand to Hometown Food Company

Salt

FDA to Amend Standards of Identity to Include Salt Substitutes

Butterfly pea flower

FDA Approves Three Food Colors from Natural Sources

CHECK OUT OUR NEW ESSENTIAL TOPICS

Alternative ProteinAutomationCleaning/SanitationFabulous Food Plants

Food SafetyMaintenance StrategiesOEE

PackagingSustainability

Events

June 5, 2025

Mass Customization Driving Innovation in the Food and Beverage Industry

The food and beverage industry is at the nexus of transformative global manufacturing trends, driving a shift toward personalized, customer-centric solutions. 

June 5, 2025

How Cafe Spice Uses Automation to Propel Private Label

Learn about Cafe Spice’s new, state-of-the-art, highly automated manufacturing facility in Beacon, New York. 

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

See More Products

Plant of the Year

Related Articles

  • Surdry oscillating sterilizer

    Thermal processing equipment is saving energy, product and money

    See More
  • Firemen at dry process facility fire

    Is Your Facility Safe In Processing Dry Products?

    See More
  • Including robots in food manufacturing facilities

    Is there a robot in your line’s future?

    See More
×

Elevate your expertise in food engineering with unparalleled insights and connections.

Get the latest industry updates tailored your way.

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Food Master
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing

Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • eNewsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!