Hygienic_Design

Page 5 | Highlights - Standard Parts in Hygienic Design Principles General instructions Advantages of Hygienic Design Less and shorter cleaning work (this can be up to 25% of the production time), therefore - more time available for production - less fresh water consumption - lower energy consumption - less cleaning agent required - less production of waste water - lower total costs and saving of resources Legal Basis of Hygienic Design EN 1672-2:2009 “Food machinery” Machines must be able to be cleaned, i.e. they must be designed and constructed so that dirt can be re- moved with the recommended cleaning methods. Machinery directive 2006/42/EC Machines must be designed so that - materials can be easily and fully cleaned before each use and - no risk of infections or illness is created. DIN EN ISO 14519:2008-07 Hygiene requirements for the design of machines DIN EN 1672-2:2021-05 Food machinery – General design principles – Part 2 In the food industry, medical technology and the pharmaceutical industry, product safety and consumer protection are becoming increasingly important. Due to their specific properties, standard parts in hygienic design can support the production process in these sensitive areas and facilitate the manufacture of products with a long shelf life, reducing the need for preservative agents. Why Hygienic Design?