Hygienic design of equipment: 10 EHEDG rules
Radii, slopes, drainage, no dead zones — ten EHEDG principles for the contact surfaces of food equipment.
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Radii, slopes, drainage, no dead zones — ten EHEDG principles for the contact surfaces of food equipment.
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Stages of an engineering consultation before ordering equipment: briefing, site survey, concept design, cost estimate and technical project approval.
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Drive, drums, rollers, tensioner — we explain how a classic belt conveyor works and what it is made of.
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