SMC and the Three Rules of Hygienic Design for Pneumatics

The drinks industry faces similar challenges with the combination of fruit juices, sugar, syrups, flavouring and additives being extremely susceptible to micro-organisms, which can greatly increase the risk of contamination. So the processes involved need to be closely monitored, and high levels of cleanliness need to be adopted and maintained.

Steve Arnold, Food and Drinks expert at SMC – the world leaders in pneumatics – believes that the starting point for avoiding contamination is the adoption of good hygienic design. It helps with the efficient cleaning that’s critical to achieving high levels of hygiene, and keeps cleaning time to a minimum.

With that in mind, Steve sets of his ‘Three Rules of Hygienic Design’

• For effective cleaning, all components, pipes, connection and seals should be as simple and residue-free as possible
• All components that come into contact with foodstuffs must be made from corrosion-resistant stainless steel, together with food-safe, regulation-conforming plastics and elastomers
• Every component – cylinder, valve, valve manifold, pressure sensor or flow meter –
• Must be easy to clean when installed.

As you’d expect, within their standard product range of over 12,000 components, with approximately 730,000 variants, SMC have a wide selection of hygienic-design products. All of which adhere to Steve’s ‘Three Rules’ to ensure they don’t leave food and beverage manufacturers with a nasty taste.