Absolute hygiene
Hygiene-sensitive production and packaging processes require sensors that meet the most stringent requirements . Leuze makes this possible with sensor series intended for the food industry and with its many years of application knowhow .
There are few industries where the demands placed on the sensor systems are as great as they are in the food industry . Whether sausage or cheese , confectionery or pastries , dairy or beverages : Hygiene is always a key factor when processing and packaging the products . Sensors in these areas must be resistant to intensive cleaning and disinfection cycles . The technology must also be able to withstand considerable fluctuations in temperature . With its new miniature sensors in stainless steel housings , Leuze fulfills all the important requirements of the food industry : chemical and thermal resistance , leak tightness and a
56 FDPP - www . fdpp . co . uk
In the food industry , hygiene requirements are most strict wherever the food product or beverage is not yet protected by primary packaging .
hygienic product design . Protection classes such as IP67 , IP68 and IP69K as well as ECOLAB , CleanProof + and JohnsonDiversey certifications confirm that the devices operate properly at all times even in extremely harsh environments .
In the food industry , hygiene requirements are most strict wherever the food product or beverage is not yet protected by primary packaging . “ This places high demands on sensors that are used for automation in these areas ,” says Steffen Hundt , Product Manager at Leuze . “ Sensor systems must be high performance and hygienic , but also robust so that they can operate reliably in harsh environmental conditions .” With its new solutions , Leuze ensures the following four key requirements for sensor systems used in the food industry :
Chemical requirements : high resistance Cleaning plays a major role in the packaging area of the food industry . Intensive cleaning processes , particularly after production runs , are necessary in order to remove food residue and to prevent bacterial carry-over . There are many cleaning cycles , long exposure times as well as preliminary and main cleaning .
Furthermore , the sensor systems must be able to deal with a broad range of different cleaning agents – from ECOLAB cleaners to various foam and disinfectant cleaners that may be acidic or alkaline . To make