Why bearing hygienic design is critical to food safety

Hygienic design considers the adverse effects of specific factors (such as corrosion, lubricant leakage, cleaning and auto-drying) on u200bu200bfood safety and applies appropriate design principles to address the problem. Essentially, it is an idea of u200bu200bdesigning with specific principles. Just as ergonomic design focuses on the physiological needs of the user, hygienic design focuses on preventing food contamination issues.

The European Hygienic Engineering and Design Consortium (EHEDG) aims to promote the ) safe food production capacity.

In general, the EHEDG guidelines consider that food particles and water are easily trapped in the bearing, therefore, the bearing is regarded as a potential breeding ground for harboring bacteria. The general recommendation is to keep bearings away from food contact areas.

This recommendation is very much in line with the latest guidelines for the hygienic design of belt conveyors in the food industry, where EHEDG focuses on two major challenges in safe food production: Improper design to contaminate food, and how to improve food safety without increasing the operating costs of cleaner production and sanitation. In fact, in the hygienic design of the entire system, the main focus is on the system and the main components (eg belts); often not enough attention is paid to the bearings and bearing units.

However, even if the bearings are not in direct contact with the food area, they are often near food and have high pressure water or dry cleaning systems. That way, if bacteria are present, they have the potential to spread through the air and contaminate food.

To minimise the risk of contamination, bearings are designed with hygienic design principles in mind. And one of the most important principles that make up hygienic design is the ability to clean effectively. This is actually quite easy to understand, but in practice it is often difficult for bearings and bearing units. First, the product should be manufactured from non-corrosive and non-porous materials (such as stainless steel) or composites, with an easy-to-clean profile and self-emptying of trapped water. Bearing units should have padded seats to avoid leaving gaps where bacteria can grow.

In general, the use of materials such as elastomers, compounds and greases should comply with food safety directives and regulations. In all cases, grease leakage into the food during operation should be avoided.

At best, bearing units are equipped with high-efficiency end caps that prevent contamination and cleaning fluids from entering the bearing cavity while allowing frequent visual inspections.