Hygienic Design




Hygienic Design: One Prerequisite for Hygienic Sealing

For the food and beverage industry, identifying seals that meet hygienic design standards is one of the most important challenges.

For food and beverage applications where seals have direct contact with the end product, hygienic design is the key way to make sure that food and beverages are produced, processed and handled securely and hygienically. Seals conforming to hygienic design can be cleaned in CIP/SIP processes, eliminating the chance of contamination by microorganisms. For excellent results, dead space must be eliminated where residue can collect. Rrectangular grooves with approximately an 80 percent degree of filling are not permitted. The material also needs to be taken into account – elastomers, in particular, have greater manufacturing tolerances. If the design is improper, the overfilling of the groove could even occur during installation. Elastomers are incompressible, and allowance for expansion is needed. The thermal expansion of elastomers is also critical since it exceeds this trait in steel by a factor of 15. If the gaps are too narrow, extreme stresses can arise during cooling, resulting in the shearing of the material.

Freudenberg offers many specially developed sealing solutions conforming to hygienic design, such as the Hygienic Usit®, Simmerring® Radiamatic HTS II 9539 VL or Aseptic O-ring screw connections in accordance with DIN 11864.

Freudenberg is an active member of the European Hygienic Engineering and Design Group (EHEDG) and is participating in the further development of standards and recommended practices.



A clean solution: The CIP/SIP-Guide

Matching the right cleaning agent to the right sealing materials can take hours – or just a few clicks: The exclusive Freudenberg CIP/SIP Guide helps you pick the right cleaning agents for your seals, or choose the right materials for your cleaning processes. Smart, fast and easy.

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