Things to Remember While Choosing the Equipment for Food Processing

Many companies associated with food processing, requires several food processing equipments in the day to day functioning that ensures food safety and quality of the food. Sometimes, inaccurate choice in food processing equipment can result in depleting the quality of the food produced which in turn leads to affecting the consumers.

With the increase in awareness on the healthy diet, the focus has been to manufacture high-quality food processing types of equipment with reliability that need to be lubricated regularly when used in the process to ensure the seamless operation. But these food processing equipment are designed to have zero contact of lubricant with food items in the process as there are possibilities of lubricant getting in direct contact with the food being processed. So the companies should pay more attention when it comes to delivering the right food processing equipment. 

While choosing the food processing equipment, customers should keep in mind what value is the equipment is adding to their business? Ultimately, the equipment will decide the quality of the food the company is producing. The equipment should also add up to reduce the operational cost, seamless processing hours and etc. that directly effects the business part of the company.

Principles to Follow While Choosing the Right Food Processing Equipment

· Equipment should drive a higher level of food safety, consistent quality, agility, standardization, and operational governance through smart manufacturing.

·         Improve asset performance and reliability to reduce unplanned downtime and give maximize return on existing investments.

·         Improve end to end quality and compliance for produced goods and support food safe initiative.

·         It should be constructed and maintainable to ensure that it can be sanitized, effectively and efficiently cleaned over the lifetime of the equipment because the customers would like to see is a piece of equipment that can be cleaned to a microbiological level.

·         It should be made of compatible materials; compatible with the product, environment, and cleaning. Materials must be inert, corrosion resistant, non-porous and non-absorbent.

·         All the parts of the food processing equipment shall be readily accessible for inspection, maintenance and cleaning that means accessibility should be easily accomplished by an individual because the more accessible the equipment is for cleaning, the easier it is for people (sanitation employees) to do the job safely, properly and procedurally.

·         No liquid collection; the equipment shall be self-draining to assure that food product does not accumulate or condense on the equipment because it can serve as a harbourage or growth point for micro-organisms.

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