Cleanability
Cleanability is a term mainly used in food processing. This refers to the condition of the surfaces of systems and devices in food processing processes in order to ensure optimal cleaning on the one hand and also to avoid microbial contamination of the food during the processing process.
There must be no deposits on surfaces that come into contact with the media , which could have a negative effect on the product quality . In these areas, the surface roughness should therefore be less than 0.8 µm (cf. EHEDG doc. 8). If this roughness is exceeded, resistance can arise during disinfection. These occur when microorganisms only come into contact with disinfectants, but are not killed.
When testing the cleanability of a surface with regard to particles, the evaluation can be carried out, for example, in correlation to the surface cleanliness classes according to VDI 2083 Part 9.1. The surface roughness test can be carried out, for example, by means of a stylus method (DIN EN ISO 11562) or AFM (atomic force microscope). However, a standardized procedure according to the norm does not yet exist for measurements using AFM.
Web links
Individual evidence
- ↑ EHEDG-Document 8: Design criteria for hygienic machines, devices and components ( Memento of the original from May 15, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. , 2nd edition, April 2004 (as PDF; 293 kB).
- ↑ VDI 2083 sheet 9.1 Clean room technology - suitability for cleanliness and surface cleanliness.
- ↑ DIN EN ISO 11562 Geometrical Product Specifications (GPS) - Surface quality: Profile method; Standards - Part 1: Measuring standards (ISO 5436-1: 2000); German version EN ISO 5436-1: 2000.
