GN 305 Adjustable Hand Levers Threaded bushing

Adjustable hand levers GN 305 with solid stainless steel handle comply with the DGUV testing principles, making them suitable for use in hygienic areas.

The sealed mounting surface enables fastening without dead spaces. The high quality finish as well as the impervious exterior surfaces prevent adherence of dirt and facilitate cleaning.

Adjustable hand levers are ideal whenever parts have to be clamped in a confined space or in a particular lever position.

The threaded insert is moveably attached to the handle with serrations. When pulling the handle, the serration frees itself and can be re-located into any required position. Engagement is achieved by releasing the lever.

• Operating instruction GN 305 

• Sealing Rings GN 7600

• Plastic Characteristics 

• Stainless Steel Characteristics 

Hygienic Design

Elesa+Ganter has solutions

The Hygienic Design product family

Why Hygienic Design?

Advantages of Hygienic Design

• more time available for production

• less fresh water consumption

• lower energy consumption

• less cleaning agent required

• less production of waste water

• lower total costs and saving of resources

Legal basis of Hygienic Design

EN 1672-2:2009 “Food machinery”

Machines must be able to be cleaned, i.e. they must be designed and constructed so that dirt can be removed with the recommended cleaning methods.

Machinery directive 2006/42/EC

Machines must be designed so that

• materials can be easily and fully cleaned before each use and

• no risk of infections or illness is created.

DIN EN ISO 14519:2008-07

Hygiene requirements for the design of machines

DIN EN 1672-2:2021-05

Food machinery – General design principles – Part 2

Design requirements for Hygienic Design

• Non-rusting Stainless Steels

• FDA and EU compliant plastics and elastomers

• Surfaces must be able to be cleaned

• Steps due to appliance configurations which are not aligned must be avoided

• Seals must be designed so that no gaps occur

• O-ring grooves must be hygienically designed

• Contact with the product to be manufactured must be ruled out

• Corners should preferably have a radius of 6 mm or more

Design / Geometry

The interior and exterior areas of all appliances, components or piping must be self-draining or be able to be drained and easy to clean.

Surface properties and roughness

Easy to clean with Ra < 0.8 μm

 

Design principles for Hygienic Design

• non-profit European consortium of machine and food manufacturers as well their suppliers, research institutes, universities and government health agencies

• approximately 45 guidelines

• examination of products and issue of certificates

• non profit and independent association in the USA

• three interest groups:public and governmental health agencies, machine and food manufacturers

• over 70 Sanitary Standards

• examination of designs and processes, issue of certificates

• Active participation in national, European and international standardization efforts. Prevention of work accidents, occupational illnesses and work-related health risks

• European Machinery Directive (98/37/EC), plus the German Appliance and Product Safety Act (GPSG)

• Testing of parts and machines, issuing of certificates

Seals

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 at 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.