The hygienic design in the alimentary industry, direct profit for the environingingment

The design of the equipment and installations that take part in the processes of manufacturing of foods and drugs plays a decisive paper in the consumption of water, of power and in the use of chemical agents. In the measure in that these are more hygienic, will accumulate lower quantity of waste and will be more easily limpiables and esterilizables. Therefore, consider the hygienic variable in the design, the construction, the installation and the use of these equipment and installations is one of the best preventive strategies that it can adopt the alimentary industry for, no only guarantee the inocuidad of the products, but also reduce the consumptions and, therefore, the environingingmental impact.

To way of example, when the installations of a company have intersections of destined –pipes to the transport of alimentary liquids– designed according to the hygienic criteria, this can suppose arrive to reduce more than 50% of the consumption of water, power, detergents and the time employed in tasks of cleaning and disinfection.

The resources hídricos are scarce and limited and the water that uses in the operations of cleaning is drinkable water, the same that uses for the human consumption, irrigate the fields, to turn off fires… A reduction in the consumption of water in this industry, in global terms, would suppose an important saving in the total figure of consumption of water.

In the context of the hygienic design study the materials of construction employed, surfaces of contact (that they are not porous), the drenabilidad, the intersections of pipes by where happen the foods, etc. An appearance that each day more is waking up the interest of the industries, especially alimentary.

will be in the World-wide Congress EHEDG (European Hygienic Engineering & Design Group) that will celebrate in Ainia technological centre (Valencia) the next 7 and 8 November where will show the last tendencies in engineering and hygienic innovation and, especially, the environingingmental implications related with these new technologies.

EHEDG Is a consortium of manufacturers of equipment, alimentary industries, institutes of investigation and public authorities, founded in 1989 with the object to promote the hygiene during the processed and packaging of foods.