6 replies to this topic

[F.Edlmn]

I amworking at a packaging machinery manufacturer and I am currently looking deeper into the machine portfolio for the frozen and fresh food segment.

As this market places particularly high demands on hygiene and cleanability, especially with regard to wash-down capability, I am looking to gain a deeper understanding of cleaning processes and the associated requirements from end users (would be also intersting to understand the different cleaning methods if we talk about different applications f.e. Fish, Meat, Vergetables, Fruits,..).

In particular, I am interested in learning more about current trends and developments in cleaning and hygiene, as well as the future requirements that may arise from increasingly stringent food safety standards.

I was therefore wondering whether you could share any valuable insights, experiences, or recommendations on this topic. Any information you could provide would be greatly appreciated.

 

[GMO]

Do you mean a multihead depositor (like a Multipond type) with a vertical heat seal on the base? 

Key things for me are cleanability of the cups; these are normally removable and often washed in automated parts washers. Then the framework of the multihead depositor itself can be a bit challenging from a H&S perspective, i.e. reaching in over a hole to get access. Depending on application, I've had people use "semi dry" methods on this e.g. sanitiser wipes or foaming.

 

At the base, the tubes which feed the filler are often removable. So these should be removed and cleaned manually or in a washer. The film feed is often more tricky and sensitive. 

 

The jaws itself are often cleaned with brass brushes (care needed on foreign matter) but cleaning them is about ensuring you get a good seal. Having regular planned replacement is important too for sealing as they do fail. 

[F.Edlmn]

Thank you for your quick reply.

My main focus is actually less on the multihead weigher itself and much more on the vertical form-fill-seal (VFFS) machine beneath it. The entire sealing area can potentially come into direct contact with the product.

My understanding has always been that, particularly when processing protein products such as meat and fish, all product-contact components require thorough cleaning to meet hygiene requirements. This would typically involve:

• Removal of coarse product residues
• Removal of organic soils
• Removal of mineral deposits
• Reduction of microorganisms and prevention of cross-contamination
• Removal of cleaning and disinfectant residues

Would you consider this level of cleaning necessary for the sealing area and other product-contact parts of the VFFS machine as well, or are these areas typically cleaned using different methods?

[GMO]

Yes, anything product contact will require proper and full cleaning. If there are areas you're being told can't be removed or cleaned adequately, I'd talk to the manufacturer. They will have been asked before!

[Scampi]

The biggest issue with that type of equipment is nooks and crannies....keeping them as open in design as possible without sharp bends is very helpful from a sanitation point of view

 

Full EASY disassembly is also an important design thought

 

It all needs to be able to withstand fairly corrosive cleaning chemicals, particularly in the case of meat where removing layers of fat and protein are vital (and difficulty)

 

Ideally made from SS and UHMW as both are sturdy, easy to clean and robust enough to stand up to up to less than gentle handling by the sanitation crew

[G M]

The biggest issue with that type of equipment is nooks and crannies....keeping them as open in design as possible without sharp bends is very helpful from a sanitation point of view

 

Full EASY disassembly is also an important design thought

 

It all needs to be able to withstand fairly corrosive cleaning chemicals, particularly in the case of meat where removing layers of fat and protein are vital (and difficulty)

 

Ideally made from SS and UHMW as both are sturdy, easy to clean and robust enough to stand up to up to less than gentle handling by the sanitation crew

 

^The easy assembly and disassembly is very important.  Some of the packaging machines I've dealt with have made efforts to shield drive systems, cables, etc, and all this really does is create another barrier to the food particles that inevitably work their way inside.

[Tony-C]

Hi F.Edlmn,

 

My starting point is the cleaning and maintenance instructions provided by the machine manufacturer.

 

Kind regards,

 

Tony