food hygiene

It encompasses all measures that ensure food is produced, processed and packaged under clean conditions. The aim is to guarantee the microbiological, chemical and physical safety of products – from the receipt of raw materials to filling.

Food hygiene plays a central role in industrial mixing technology. Systems that process powdered or moist foods must be designed in such a way that they can be cleaned without leaving any residue and do not allow cross-contamination. Hygienic design begins with the selection of suitable materials and surface qualities. The standard is stainless steel with polished, low-porosity surfaces to prevent product residues from adhering and microorganisms from growing.

Dead spaces, gaps and overlapping sealing points must be consistently avoided. Instead, components should be easily accessible to enable efficient visual inspections. For this reason, amixon® mixers have large inspection doors. They are free of dead spaces. Their construction corresponds to the OmgaSeal® design.

amixon® develops and manufactures precision mixers that meet these high hygiene requirements; – either dry or wet. Depending on the application, CIP or WIP systems can be integrated. 

The target jet nozzles at amixon® are programmable and achieve ideal cleaning results with minimal water consumption. The cleaning water can be cold. Cleaning is usually carried out without surfactant additives.

amixon® complies with the requirements of the EHEDG (European Hygienic Engineering & Design Group) and relevant standards and guidelines, such as Regulation (EC) No. 852/2004 on food hygiene. The result is mixing systems that guarantee the highest product quality and process reliability.