GN 8170-FH Indexing Plungers Knob side in Hygienic Design (front hygiene)

Identification FH: Knob side Hygienic Design (front hygiene): Indexing plungers GN 8170 are certified according to DGUV Test guidelines and meet hygiene requirements on the knob side (front hygiene). Wipers between the knob and the guide as well as the sealing ring between the guide and the housing keep the locking mechanism on the knob side leak-tight. At the same time, the high surface quality and dead-space-free mounting prevent dirt from adhering and facilitate cleaning.

Mounting holes and through-holes in the housing must be at a right angle, free of burrs and without a chamfer. This ensures that the sealing rings will function properly.

Identification VH: Knob an pin side Hygienic Design (full hygiene): Indexing plungers GN 8170 are certified according to DGUV Test guidelines, and with their additional sealing nuts, they meet hygiene requirements on the knob and pin sides (full hygiene). Wipers between knob and guide and between guide and pin as well as sealing rings on the guide and sealing nut keep the locking mechanism leak-tight. At the same time, the high surface quality and dead-space-free mounting prevent dirt from adhering and facilitate cleaning.

Through-holes in the housing must be at a right angle, free of burrs and without a chamfer. This ensures that the sealing rings will function properly.

• Load Rating Information 

• ISO-Fundamental Tolerances 

• 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.