HOW FLUID POWER HELPS
CONTROL Invisible Contaminants By Sarah Manuel, Product Manager, Norgren; Alexaundria Engleby, Product Sales Engineer, Fluid Control Valves, Norgren; and Phillip McElroy, Product Sales Engineer Manager, Air Preparation, Norgren
Long before the outbreak of Covid-19, the fluid power industry had become vigilant about achieving the highest possible standards of cleanliness, particularly with food preparation and processing. The 2011 Food Safety Modernization Act shifted focus from responding to foodborne illness to preventing it. The act also imposed more stringent requirements on the food and beverage industry. Ironically, a large number of recalls occurred after the act was implemented. For example, during 2018, the U.S. Food and Drug Administration recorded 1,935 food- and beverage-related recalls, 84% of which posed a serious health hazard. Most of these incidents were caused by invisible enemies, i.e., bacteria. As a consequence, despite their best efforts, food and beverage companies lost millions of dollars. Clearly, the implementation of the highest possible safety standards required much more than just a piece of legislation.
Improving equipment hygiene With the added burden of COVID-19, all industries have had to intensify their commitment to sanitation, often in unexpected ways. For example, automakers are manufacturing components for ventilators and motor oil manufacturers are making hand sanitizers. And in the fluid power industry, actuators, coatings, seals, cylinders, and thrusters have been retrofitted and redeployed to protect food supply chains, improve air filters, and operate elevator doors. The fluid power industry has been working hard to improve equipment hygiene, investing in capital improvements to facilities and equipment 20
AUGUST 2020
in an effort to increase product safety, protect employees, and reduce costs. What’s more, for the industry as a whole, there are several areas that continue to be a focus of innovation, especially in the design of hygienic equipment. Foodborne illness, for example, can be reduced with stainless steel washdown equipment, which is particularly effective because food safety motors are commonly exposed to moisture, humidity, and specific corrosion-causing chemicals. Moreover, specially engineered stainless steel motors are now manufactured without paint, which can flake into food, hold in moisture, and hide corrosion. Finally, many designs offer totally enclosed nonventilated equipment, which does not use fans or fan covers, both of which are difficult to clean and can breed bacteria.
and disadvantages. Hydraulics is usually used in applications that require high pressure and force (though hydraulics is not ideal for food applications because there is some risk that fluid could leak and contaminate the material). For applications where only low-to-moderate force is needed, pneumatics is preferable. For an accurate level of torque, electrical systems are quicker and more user friendly. Typically, a combination of all three may be required for complex equipment. When selecting a pneumatic system, for example, special consideration should be given to the construction of components such as actuators, valves, circuits, and compressors. That’s because properly designed components will reduce the presence of small crevices that can foster bacterial growth by trapping food products in hard-to-clean areas.
Components and systems to minimize contamination The critical role of pinch valves
To prevent contamination, selecting the optimal material and design components for food processing equipment is crucial. Regardless of the choices, several factors need to be taken into consideration: surface materials may be better suited • Some than others for food handling. • Maintaining clean equipment may require the identification of water impurities and food soils involved in the cleaning process. cleaning procedures must be in place • Stringent to maintain hygienic equipment. Additionally, design engineers must choose the appropriate technology to fabricate to provide the motion and muscle required to do the work. Pneumatic, hydraulic, and electrical systems all provide unique advantages
The introduction of unwanted material into food and beverages is an inevitable part of the production process. For example, lubricants, such as O-ring grease, can come into direct contact with a product as it moves through a series of pumps, motors, valves, sensors, actuators, and fittings. The FDA has clear guidelines on contaminants that, at acceptable levels, do not cause harm. Ensuring that a product is free of harmful bacteria is always a primary concern. For example, E. coli and Salmonella are naturally occurring bacteria present in and around many food and beverage products. Both can be introduced into automation equipment when the food or beverage material is in direct contact with the WWW.FLUIDPOWERJOURNAL.COM • WWW.IFPS.ORG
