Heat lot number in the above image is highlighted in red. A heat lot number is used as a way to identify certain components of a manufactured item related to heat treatment received. The heat lot number can be used to trace an item back to a specific furnace, year and finally melt number. Specific…
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I-Line fittings are used in line processing equipment to join separate runs of tubing. You’ll typically find this type of equipment in the food, beverage, dairy and pharmaceutical industries. In order to make a leak-resistant connection, I-line fittings require interlocking male and female ferrules, gaskets and clamps. The metal-to-metal design reduces the chances of…
Watch this video explaining the difference between 304 vs 316 Stainless Steel or read the article below. What’s the difference between 304 and 316 stainless steel alloy? It’s a common question but one that should not be taken lightly. Stainless steel products contain a mixture of elements including: Chromium Nickel Carbon Manganese The most common alloy…
Equipment design is a critical part of the hygienic design process. Hygienic equipment design focuses on all items that have direct or indirect contact with the manufactured products. They include items such as: Material selections Surface finishes Joints Ability for inspection Drainage Radii Material selection for equipment design should focus on both physical, mechanical and operations…
Hygienic design is a set of processes and principles to manage potential hazards and reduce food safety risks as it relates to equipment, processes and facilities. These processes and principles include: Specification of safe and durable materials, stainless steel being the most common choice. Managing the potential for foreign objects and substances including physical, chemical and…