Hygiene in Production

Today more than ever, hygiene measures play an almost overriding role in both private and professional contexts. In the area of food production, large companies and operations must look beyond personnel hygiene to production hygiene to manufacture safe products. Comprehensive hygiene management is essential in this regard. In this context, a shortage of skilled personnel, higher demands on productivity and efficiency, and short time working also present the bakery industry with special challenges.

In the area of food production, large companies and operations must look beyond personnel hygiene to production hygiene to manufacture safe products. Comprehensive hygiene management is essential in this regard

Advice on hygiene management issues

Companies like Diosna Dierks & Soehne have broadened their scope to be able to provide an extended service portfolio in addition to their well-known machines and systems for pre-dough, kneading and mixes. In addition to food technology and analysis services, this portfolio also offers advice on hygiene management issues. Diosna roughly divides hygiene management into the three sub-areas of personnel hygiene, operational hygiene and process hygiene.

In the context of the above-mentioned focal points, consulting in the area of hygiene management, including HACCP testing also supports Diosna customers in drawing up cleaning plans and using the right cleaning agents. Environmental and swab samples as well as air sampling can also be carried out and a hygiene concept drawn up based on this. In addition, Diosna offers consulting services to ensure that hygiene regulations, such as EU Regulation 852/2004 and the German Food Hygiene Regulation, are implemented safely in the plants. The comprehensive range of services is complemented by the latest developments in the field of hygienic design plant engineering.

The aim of this special design is to provide even more support to manufacturers in the baking, dough and snack industries to avoid microbial and particulate contamination of the end product, also on a plant basis.

Hygiene in production – What does hygienic design mean?

The challenges in the context of hygiene management are not only faced by food-producing companies. Machine and plant manufacturers must also upgrade to remain the first point of contact in the future. Therefore, they too have to deal with the current hygiene regulations of their customers by means of specialised personnel and create solutions. Various standards and guidelines, such as DIN 10516, help to provide orientation and to implement them.

Ideally, it is already questioned during the design phase whether the planned surfaces, especially the product-contacting parts, comply with the recommendations and standards. Thus, in addition to the material, the material properties, such as the roughness of the surfaces, also play a role.

Furthermore, it must be checked whether screw connections and pipe joints are hygienically designed and easy to clean. It is also important to avoid ‘dead spaces’ in which liquids can accumulate or to ensure that they drain off unhindered. There are many hygiene-critical points that require attention in quality-controlled installations. These include internal angles and edges, welded joints or a hygienic cable feed-through.

Diosna designs machines taking into account the cleaning-friendly design of parts, components and surfaces. In cooperation between Diosna designers, technologists, hygiene specialists and customers, proven and new products are constantly optimised.

Mobile tanks are the standard, solutions for complete draining of cleaning liquids, center draining, pincer locking on mixers and elevator tippers, sufficient floor clearance and the use of easily removable covers are good solutions for the general range of machines. The use of suitable materials and raw materials, e.g., lubricants, air is essential.

Hygienic Design line – The Wendel mixer with special hygienic profile

The latest development in the field of Hygienic Design is the Diosna Wendel Mixer of the Hygienic Design Line (WH series). The design is based on the guidelines of the European Hygienic Engineering & Design Group. The aim of this special design is to provide even more support to manufacturers in the baking, dough and snack industries to avoid microbial and particulate contamination of the end product, also on a plant basis.

The Wendel Mixer is designed as an open construction and round stainless-steel profile. These features guarantee a short and optimised cleaning process and a reduction of deposits. Surfaces are hygienically optimised to prevent microbial and particulate contamination of the baked product.

This mixing system is suitable for all kinds of dough due to the gentle mixing process and the low dough heating. At the end of the mixing process, the dough is either discharged through the electrically controlled bowl opening of the under-bowl discharge system (WHE-series) or transferable via the moveable bowl (WHA-series).

Benefits from Wendel mixers in hygienic design

Manufacturers get cooler doughs, shorter kneading times, higher dough yield, higher water absorption and improved measurable dough structures. The dough is not only compressed and pulled during the kneading process, but also folded. In this process, 90% of the energy is used for dough production and only about 10% is lost as rising temperature, i.e., 0.5 °C – 1.5 °C temperature rise per minute at high speed, depending on dough viscosity. In addition, a kneading capacity of up to 3 000 kg/hour per mixer can be achieved. The total kneading time varies between 6 and 8 minutes (depending on the dough type); with other kneading systems, the kneading time ranges between 12 and 20 minutes.

For smaller dough quantities, the Diosna Wendel mixer WH 240 E has a performance in wheat dough of 240 kg and a yield of 156.

Machine and plant manufacturers must also upgrade to remain the first point of contact in the future

Reaching your goal more safely with hygiene

Standards, specifications, laws and directives serve to produce safe food for the end consumer. Increased requirements and good hygiene management pose a number of challenges for manufacturers in the food and mechanical engineering sectors.

Diosna offers companies comprehensive advice as well as conceptual and practical recommendations on this topic. This includes plant assessment and training of selected personnel on the following themes: personnel hygiene, plant hygiene and production hygiene. Machines suitable for cleaning and the systems of the new Hygienic Design Line, together with the comprehensive service portfolio, represent a holistic offer. In this way, Diosna aims to continue to secure its position as the first point of contact for quality-leading pre-dough and kneading machines, organic and pre-dough technology, and hygiene management in order to meet current and future challenges with its customers.

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