Using high-durability cables in application environments with high temperatures, weld spatter, or washdown areas improves manufacturing machine up-time.
It is important to choose a cable that matches your specific application requirements.
When a food and beverage customer needs to wash down their equipment after a production shift, a standard cable is likely to become a point of failure. A washdown-specific cable with an IP68/IP69 rating is designed to withstand high-pressure cleaning. It’s special components, such as an internal O-ring and stainless-steel connection nut, keep water and cleaners from leaking.
Welding environments require application-specific cables to deal with elevated temperatures, tight bend radiuses and weld spatter. Cables with a full silicone jacket prevent the build-up of debris, which can cause shorts and failures over time.
High Temperature cables
Applications with high temperatures require sensors that can operate reliably in their environment. The same goes for the cables. High temperature cables include added features such as a high temperature jacket and insulation materials specifically designed to perform in these applications.
Selecting the correct cable for a specific application area is not difficult when you know the requirements the application environment demands and incorporate those demands into your choice. It’s no different than selecting the best sensor for the job. The phrase to remember is “application specificity.”
For more information on standard and high-durability cables, please visit www.balluff.com.
Both washdown and hygienic design are common terms used in the food and beverage industry, and are increasingly being used in the packaging industry. These terms are used in different scenarios and easily confused with each other. What exactly are the differences between them, and in what applications are each used?
Why are hygienic design and washdown needed?
The consumer, and more specifically, the health of the consumer is the core concern of the food and beverage industry. Contaminated food can pose a danger to life and limb. A product recall damages the image of a company, costs a lot of money and as a worst case scenario can lead to the complete closing of the company. To prevent such scenarios, a producers primary objective is to make sure that the food is safe and risk-free for the consumer.
In food manufacturing and packaging plants, a differentiation is made between the food area (in direct contact with the product), the spray area (product-related) and the non-food area. The requirements of the machine components are different depending on which area they are in.
The Food Area
In the food area the food is unpacked, or partially unpacked, and particularly susceptible to contamination. All components and parts that may come in contact with the food must not adversely affect this, e.g. in terms of taste and tolerability.
The following needs to be considered to avoid contamination:
Hygiene in production
Use of food contact materials
Food-grade equipment in Hygienic Design
These requirements result in the need for components that follow the hygienic design rules. If the component supplier fulfills these rules, the machine manufacturer can use the components and the producer can use the machines without hesitation.
Many component suppliers offer different solutions for hygienic design and each supplier interprets the design differently. So what does hygienic design mean? What must be included and which certifications are the right ones?
The material used must be FoodContact Material (FCM). This means that the material is non-corrosive, non-absorbent and non-contaminating, disinfectable, pasteurisable and sterilizable.
Seals must be present to prevent the ingress of microorganisms.
The risk of part loss must be minimized.
Smooth surfaces with a radius of < 0.8 μm are permitted.
There must be no defects, folds, breaks, cracks, crevices, injection-molded seams, or joints, even with material transitions.
There must be no holes or depressions and no corners of 90°.
The minimum radius should be 3 mm.
Supporting institutions and related certifications
There are different institutions which confirm and verify the fulfillment of these rules. They also support the companies during the development process.
EHEDG – The European Hygienic Engineering and Design Group offers machine builders and component suppliers the possibility to evaluate and certify their products according to Hygienic Design requirements.
3A – 3-A Sanitary Standards, Inc. (3-A SSI) is an independent, non-profit corporation in the U.S. for the purpose of improving hygiene design in the food, beverage and pharmaceutical industries. The 3-A guidelines are intended for the design, manufacture and cleaning of the daily food accessories used in handling, manufacturing and packaging of edible products with high hygiene requirements.
FDA – The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. Among other things, the FDA is responsible for food safety.
What does a hygienic design product look like?
Below is an example of a hygienic design product.
Stainless steel housing VA 1.4404
Protection class IP69K (IEC 60529)
Active surface made of PEEK
Since the product contacting area is associated with high costs for the plant manufacturer and the operator, it’s beneficial to keep it as small as possible.
The Spray Area
In the spray area, there are different requirements than in the food area.
Depending on the type of food that is processed, a further distinction is made between dry and wet areas.
Here we are talking about the washdown area. Washdown capable areas are designed for the special environmental conditions and the corresponding cleaning processes.
Components which fulfill washdown requirements usually have the following features:
Cleaning agent/corrosion resistant materials (often even food compliant, but this is not a must)
High protection class (usually IP 67 and IP 69K)
Resistant to cleaning agents
Ecolab and Diversey are two well-known companies whose cleaning agents are used for appropriate tests:
Ecolab Inc. and Diversey Inc. are US based manufacturers of cleaning agents for the food and beverage industry. Both companies offer certification of equipment’s resistance to cleaning agents. These certificates are not prescribed by law and are frequently used in the segments as proof of stability.
The washdown component must also be easy and safe to clean. However, unlike the hygienic design, fixing holes, edges and threads are permitted here.
Ask 10 engineers working in Food & Beverage manufacturing what “washdown” means to them and you will probably get about 12 answers. Ask them why they wash down equipment and a more consistent answer appears, everyone is concerned about making clean healthy food and they want to reduce areas of harborage for bacteria. These environments tend to be cool & wet which usually leads the engineers to ask for 316L stainless steel & ingress protection of IP69K from component manufacturers and also ask for special component ratings.
So what are the basic elements of the washdown procedure?
Hot! – Minimum 140F to kill microbes & bacteria.
High Pressure! – Up to 1000psi to blast away soiled material.
When selecting the proper Inductive sensor it is very important to understand the type of application environment the sensor will be installed in. In previous posts, I have blogged about various types of sensors and how they fit into the application mix. For example, a welding application will need specific sensor features that will help combat the normal hostilities that are common to heat, weld spatter and impact due to tight tolerances within the fixture areas.
Inductive sensors are also used more and more in aggressive environments including machine tools, stamp and die, and food and beverage applications. Many times within these types of applications there are aggressive chemicals and cleaners that are part of the application process or simply part of the cleanup procedure that also
mandates high pressure wash down procedures.
So, when we have a stamping or food and beverage application that uses special oils or coolants we know a standard sensor is on borrowed time. This is where harsh environment sensors come in as they offer higher IP ratings with no LED function indicators that seals the sensor to withstand the harshest processes. They also will have high grade stainless steel housings special plated electronics along with additional O-rings making them ideal for the most hostile environment.
High grade stainless steel housing
No LED indicator
Gold plated internal contacts
Additional sealing O-rings
Increased IP ratings
Higher temperature ratings
For more information on inductive sensors for harsh environments you can visit the Balluff website at www.balluff.us.