European Hygienic Engineering & Design Group (EHEDG) is a network of experts of machine and component manufacturers, food industry specialists, research institutes, and health agencies. The organization was founded in 1989 with the intention of raising awareness on hygiene in food processing and packaging.
EHEDG aims to contribute to the hygienic design in all areas of food production so as to ensure safe manufacturing of foods. EHEDG supports European law and its promotion of hygienic handling, processing, and packaging of foods using hygienic machines and in a hygienic environment (EC Machinery Directive 2006/42/EC, EN 1672-2, and EN ISO 14159 for hygiene requirements).
EHEDG’s mission: “As an expert authority, EHEDG facilitates the safe production of foods by offering expertise in hygienic engineering and design.”
3-A Sanitary Standards, Inc. (3-A SSI) is an independent, not-for-profit corporation in the USA dedicated to advancing hygienic design in the food, beverage, and pharmaceutical industries. The 3-A guidelines are intended for the design, manufacture, and cleaning options for daily food auxiliary equipment used in the handling, manufacturing, and packaging of consumable products that have high hygiene requirements. The objective of 3-A SSI is the protection of consumable consumer goods from contamination, the ensuring of automated cleaning of all product surfaces, and simple disassembly for manual cleaning.
DGUV Test is the testing and certification network of the DGUV (German Social Accident Insur-ance). It brings together testing and certification bodies that are part of German social accident insurance institutions, DGUV institutes and the DGUV itself.
The FOOD AND DRUG ADMINISTRATION (FDA) is a federal agency of the United States Department of Health and Human Services, one of the United States’ executive departments. The FDA is responsible for many things including food safety. The FDA has a positive list of substances that are allowed to come into contact with foods and beverages.
Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN) [Professional Association of the Food and Hospitality Industry] conducts prototype testing before new technical products are brought on the market to detect any potential safety issues in advance. It offers an assessment throughout the develop process, consultation, and the testing and certification of components and machines. Another service it offers are seminars on this topic. The Testing and Certification Body Foodstuffs Industry and Packaging Industry at DGUV Test has been testing and certifying the partial aspect of hygiene since its existence.
BGN is active in this area in the national, European, and international standardization and brings its knowledge and experience to expert panels. The resulting standards are then used as a basis for designing and engineering machines. In this way, a primary preventive benefit is achieved since safety and hygiene are integrated by standard.
The DGUV test mark “Hygiene geprüft” (hygiene tested) is a certificate of quality and confirms that the hygiene requirements were upheld based on European regulations.
All Standard Parts of the “Hygienic Design” product family are labeled with the HD icon. They combine high surface quality, freedom from dead spaces, non-scooped outer surfaces, and sealed bolting areas. A sealing concept based on FEM calculations ensures reliable contact pressure after installation.
Hygienic Design also means that the time and material needed for regular cleaning is significantly reduced – which also noticeably lowers operating costs.
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 assist the production process in these sensitive areas and facilitate the manufacture of products with a long shelf life, which are free from preservatives.
Less and shorter cleaning work (this can be up to 25% of the production time), therefore
EN 1672-2:2009 “Food machinery”
Machinery directive 2006/42/EC
DIN EN ISO 14519:2008-07
DIN EN 1672:2009-07
Design / Geometry
For the standard parts which are listed in Hygienic Design, seals have the central function of protecting dead spaces, gaps and cracks from the penetration of cleaning fluids or product residues.
For this, a defined pre-tension or pressing of the seals and wipers is necessary for a reliable and permanent seal in the installed condition. Within the Hygienic Design product family, seal installation spaces and seal cross sections are calculated and designed with simulation software, so that the necessary surface compression is achieved on installation and the seal material is not subjected to excess pressure.
A fundamental differentiation can be made between static and moving seals:
During assembly, the static seals in the design example shown below are tightened to the mounting surface at the top (sealing ring) and to the contact surface at the bottom (bottom seal). It should be ensured that all surfaces which make contact with the seal have a surface finish of al least Ra 0.8 µm.
The moving seals on the adjustable sleeve (wiper) and the ball joint (joint sealing ring) of the foot are designed so that they allow adjustment in both height and angle. With these too, the installation space together with the cross section of the seal ensures a gap-free, pre-tensioned seal.
Depending on the version and the type of use, it may be the case that seals may need to be replaced in case of damage or for preventative maintenance. For this, Ganter supplies the relevant seals as spare parts or offers these under GN 7600 as standard parts.
Together with the Fraunhofer Institure, the cleanability of the surcafe was tested using the levelling foot GN 20
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