Food and Beverage IEEE Webinar

By Brian Lemay No comments

hello and welcome to this Rittal
Corporation webinar now allow me to introduce today’s speaker and get this
webinar started John Carnevale is for Rittal corporation’s market
manager for the food and beverage industry and with that I’ll hand things
over to John. John Thank You Kim and thank you all for your time today I
sincerely hope that you learn something new today and come away with a better
understanding of enclosures and food processing the enclosures that we’re
talking about today are the ones that house your electrical controls that
control your food processing equipment and processes sometimes you would refer
to them as your control panels so we’re going to talk today about hygienic
design best practices and how they will benefit you in your food production
facility so here’s the agenda or that the topics that we’re going to be
talking about today we’ll be talking about hygienic design enclosures that
are used in the food and beverage industry we’ll do an overview of a
production facility to level set us all on the actual environment and
application that we’re talking about we’ll talk a little bit about food
processing equipment standards and other relevant organizations we’ll talk about
the challenges in the industry and why we need sanitary design practices or
hygienic design practices I’m also going to talk about the ten principles of
sanitary design and then I want to review with you our Rittal hygienic design
and enclosure systems and if we have time at the end just a brief history and
overview of the Rittal Corporation so what I want you to come away with today
are basically these three points that hygienic design enclosures can improve
your overall sanitary conditions of your production lines your process equipment
your entire facility they could reduce the amount of time and costs for
cleaning sanitizing your equipment and also reduce the amount of time that
you’re in maintenance and repair some of that equipment due to water damage and
water ingress into those enclosures so the food factory is a unique place
it’s a very difficult environment to operate with where handling food safely is
always an increasing challenge trying to meet production output requirements you
know meeting the high demand of production and handling the food at the
same time becomes an increasing challenge
sure and our machinery and equipment is properly cleaned so it clears
inspections and bacteria doesn’t grow on our equipment we need to ensure good
manufacturing practices we have customers government organizations that
will come in inspect our facilities and we need to make sure that we’re using
good practices we may have different safety zones within our facility so we
may have created food safety zones we’re travelling between different zones with
with people and equipment and materials traveling through those zones has
different requirements and different regulations to follow and then of course
there’s always a danger of food contamination lots of different
bacterias like the listeria and others that could you know get people sick and
obviously something we want to avoid and then always meeting regulations whether
it’s the FDA latest food safety monitors Modernization Act or USDA standards or
other government regulations so a very unique environment to operate in let’s
take a look at a generic overview of a typical food and beverage factory so
there you may have different zones within your factory in a non hygienic
zone or non sanitary zone the machines don’t have contact with the food this
may be where maybe your packaging you end the line packaging prating
palletizing where your machines and your typical
enclosures are you are using the you know the typical requirements like NEMA
type or UL NEC type requirements in a hygienic zone in this zone machines may
have contact with the food they may require stringent wash down and clean
very clean ability require so those enclosures will have additional
requirements you may be looking for a NEMA 4x you may be looking for ip66 for
you know to resist water ingress ip69k that’s the hardest wash down requirement
rating you could get you may have requirements for sloped tops and things
like that but there is also other standards that come into play for food
processing equipment so in this next slide I have five organizations listed
here and well they have food processing equipment standards basically what I did
you could see the five different organizations the bullet points below I
basically cut and pasted what their mission statement or what under what
they said on their website what they do and they all basically are there to
protect consumers to help food and beverage manufacturers and om is of
processing equipments who to develop better or sanitary designs and their
equipment to help protect consumers so the first one the NSF international
originally the National sanitation foundation is one the 3a the
3a sanitary standards is another organization and both of these have food
processing equipment standards for hygienic design of equipment sanitary
design of equipment food beverage and also pharma industries and we’re going
to review one of their standards that’s the one I have highlighted in red that’s
the NSF and c3 a standard that standard is available on global specs I recommend
you guys get that standard and understand what it says in there we’re
going to cover a lot of some of the important things that as they apply to
enclosures and we’ll talk about that that standard quite a bit we’re also
going to talk about the ten principles of sanitary design that comes from the
North American Meat Institute you may be dealing with equipment that comes from
Europe or making equipment that goes to Europe and you may have heard of the EHEDG this is a European hygienic engineering
and design group there are basically the equivalents to the 3 a organization here
in the US and they basically have a synergistic standards they’ve gotten
together and created a lot of the same standards and a lot of them standards
are based in the 10 principles of sanitary design so we’re going to cover
a lot of the standards and those principles in the next few slides and
then you have the FDA the US Food and Drug Administration if I heard if you’re
a food and beverage manufacturer you’ve probably heard of the FSM a food safety
monitors of nation Act 2011 where a lot of those rules and regulations are
coming due now you may be in the middle of your food and bev manufacturer you
may be involved with the hazard analysis and critical control point process where
you’re identified identifying hazards in your facility and your machines and your
processes and what you’re going to see is enclosures could be part of that
analysis and it could be you know hazard areas that you need to look out for it
and possibly incorporate into any of your programs that you have in your
facilities to look at talk a little bit more about hygienic zones or
they may be called sanitary zones on the NSS 3a standard has a couple of
definitions they define product contact zone and they define non product contact
zone so basically right you maybe have various zones within your facility where
the raw material comes in one end you have you may have that’s your highest
sanitary condition zone then you may be in your processing area that could be
another zone and then at the end where your packaging will could possibly be
another zone so this is not a set rule here this is up to the user to define
the zones and their facility and what’s right for them but in these two
definitions basically product contact zone is defined as the equipment that’s
coming in contact with the food it’s touching the food it’s working the food
this equipment has freaking wash down and sanitation requirements this is
where you want to use hygienic design enclosures in the non product contact
zone this could be packaging equipment equipment that doesn’t require freaking
wash downs or even you know milder cleaning what methods maybe just wipe
and down you may also require stainless steel enclosures in an area like that
due to humidity and other things so just to be aware that this is something you
could do in your facility or if you’re working inside one of these facilities
to be aware of the different zones and as you travel throughout the different
zones it’s a harsh environment for machine so I things that are happening
you have daily cleaning of some machines you may be using high-pressure
high-temperature aggressive cleaning agents you may have wide temperature
fluctuations meaning maybe you’re in a meat production plant where the
temperature is like 34 degrees and then you clean the of that equipment with hot
water 140 degree water and usually you have different temperature fluctuations
creates condensation and things like that you may have frequent maintenance
due to the washdown process in well in surveys after surveys we see that people
have maintenance issues after wash down and we’ll talk a little bit more about
that and you always trying to ensure sanitary conditions and passing
inspections after after the cleaning so harsh difficult environment in which to
operate that’s why you’ll see our hygienic design enclosures will solve some of
these problems so why do we need hygienic design so the first problem is
we have water get inside the enclosures okay so what you’re going to see in
later slides is that some of the designs of enclosures create a large gap between
between the door and the body of the enclosure and it’s hard to clean back
there and typically a cleaning crew will have to you know get close with the
high-pressure water on in order to flush out contaminants and the high-pressure
high-temperature water has a potential of damaging the polyurethane foam
gaskets okay and then once water gets in obviously we know what happens with the
electronics shorting things out cause and damage possibly even creating a
safety hazard so they’re probably urethane for
it could possibly absorb you know it absorbs humidity liquids detergents over
time and reduces the service life it’s difficult to exchange laughs it cannot
be exchanged but it’s difficult to scrape off the gasket and replace it it
can be done some folks will just replace the door what you see you know the all
the extra work that needs to be done to replace that gasket okay and then the
coloring of the gasket you may have bits and pieces come off that and you won’t
be able to distinguish that they may look like seasoning or some other things
in the food but another hazard there with the regard to the the polyurethane
foam coming off of the the door of the enclosure so we know water and
electricity don’t mix and so in this survey that was conducted by the
Kollmorgen Advisory Council, Kollmorgen manufactures high quality motors and
drives for the food and bev industry and in one of the questions that they asked
is how often do machine components fail due to wash down sanitation cycle and so
86% responded that they had failures of one type or another in their equipment
and so you know a lot of things happen when water gets into equipment
especially control panels causes damage you could see some of the things that
may happen okay we might lose production we may miss commitments you know
different things are happening costing us more money
worst case scenario right we may have some product contamination in the next
slide I’ll show you how basically so our second big problem is contamination and
bacterial growth okay so the problem here is you know if we’re getting up
close with our power washers to clean the behind the flanges we may be driving
food contaminants food particles into the enclosure where bacteria may start
to grow and so and then the other thing is we have controls on that enclosure
right HMIs push buttons things like that where operators are touching and
then maybe they go and touch other equipment other machines and creating
cross-contamination so I mean you can see this
six put out by the CDC 3,000 people die each year from food borne diseases so if
there’s any possibility that we could help with that
using sanitary designs and hygienic design practices definitely help reduce
the possibility of contamination so in this next section I’m going to review
the hygienic design enclosures and at the same time I’m reviewing the ten
principles of sanitary design which you’ll see that is in red text and then
we’re going to review some of the standards at the same time so kind of
all doing this together from slide to slide in the NSF three a standard is in
blue first of all let me just tell you where the ten principles of sanitary
design came from they came from the American Meat Institute that was founded
in Chicago in 1906 so you could imagine as the food industry started to flourish
the federal government stepped in to create some laws you guys people were
starting to get sick and the contamination was happening and then
other organizations started the form like the American Meat Institute in 2001
they design put together equipment design task force because there are
still issues within the industry especially in meat processing plants but
this equipment design task force came up with the ten principles a sanitary
design which are now used and all the different standards that you’ll read for
processing equipment the North American Meat Institute so that basically was
formed by the merger of the ami and other beats of the North American Meat
Association now known as nanny so the enclosures that we’re going to be
talking about are basically these wallmount terminal boxes they come in
lots of different sizes they’re perfect for the wash down for the wash down
areas for your process controls machine controls they have all the right
certifications you could see ul listed you know type for our NEMA 4x ip66 as
well and then ip69k as well we’re going to talk a little bit about ip69k later
that’s the hardest water test to pass and we’ll talk a little bit about that
as well so these are the what I’ll be talking about next few slides so looking
at sanitary equipment design principle one does cleanable to a microbiological
level so the equipment needs to be able to be clean you need to be able to take
apart it should be designed you know to prevent any bacterial growth bacterial
ingress you know about on or around the product on the contact surfaces so Rittal
hygienic design we use stainless steel it’s brushed very smooth 400 brush
grain it has a very smooth surface with a peak to valley surface roughness of
less than 0.8 micrometers so you can see that means you know down below the other
requirement in the standard talks about having 0.8 one micrometer so we meet
that so the point is smooth surfaces when the surfaces are smooth it’s less
likely for bacteria to stick to it and grow on the surface smooth surfaces are
also easy to clean our internal hinges don’t trap the debris there’s nothing
exposed no hinges exposed that could trap any foodstuff the blue silicone
gasket I will keep food and beverages from getting inside the enclosure and
things can get stuck behind the door flange that you cannot see their blue
silicone gasket resists the cleaning and sanitizing chemicals used and it’s
compliant with the FDA regulation that’s called out for really using reusable
gaskets and things like that focusing on that blue gasket what is it doing for us
so it’s basically creating a tight fit all the way around between the via the
door and the enclosure bodies create and fit in all the gaps and the create a
watertight fit okay so nothing gets inside of it so I have a smooth finish
where water and the breeze can run off of it as a dyed blue so it’s the
seamless show between anything that you know if any pieces get chipped off of it
any mechanical damage to it you’ll be able to see that blue material it’s
removable irreplaceable two minutes you could pull it off and replace it they’re
very durable they stand up to the the cleaning agents and sanitizing agents
we’ve have these enclosures out in the market for a long time with no problems
if they need to be replaced it’s due to mechanical damage typically or operator
error or they’ve caused some damage to it it’s not toxic non-porous an
non-absorbent and take a look at the diagrams below where I’m looking at
three different enclosures this is looking down at the front corner of the
enclosure where the door meets the flange of the body and you could see the
polyurethane foam the hatch pattern that’s where the gasket comes in contact
with the body of the enclosure and you could see in some of the designs that
are out there if food stuff has been flushed down into that gap it’s going to be a
dead space where things will get stuck it’s hard to clean very little chance of
things getting out in between that gap in our Rittal AE line our wallmount
enclosures we have a larger gap where you can see and in the angle of the
flange this helps flushing contaminants out if
they are to get trapped in there having a little bigger gap will help flush
things out but it’s still difficult to clean back there and then you can see in
the third diagram on the right where the blue gasket actually fills that gap so
there’s no gap there and it’s much easier to clean where and nothing is
getting behind that flange and you can see what it does in the bottom picture
where actually creates that seal where nothing is going to get inside of there so what are food processes
is looking for? Okay they’re looking for cleanability so in this survey that
was done by the PMMI organization packaging machinery manufacturers
Institute’s they did a survey and 73 percent of the food processors came back
that they want equipment that’s easier to clean we want easily to disassemble
easy to clean easy to inspect usually you put back together so we get back to
production so very important for food processors so here are some of the
designs that are out of market today and we know that products that meet minimum
requirements aren’t always the best design and so in this case there’s a big
gap in between the body and door of the enclosure and stuff to get trapped in
there things get trapped it’s hard to clean it’s hard to inspect and you can
see what it says in the standard the surfaces shall be cleanable and easily
accessible for cleaning and inspection so is it cleanable and inspectable? I’ll
answer those questions in the next couple slides and then you can see some
of the dead spaces back there where food and things could get trapped and we’ll
show examples of things getting trapped there as well yeah some of the other
standards talk about exterior flanges being sloped in a way to drain away from
the openings um that’s fine for liquids but solids and foodstuffs that get
lodged down in there I’m going to drain away unless they’re flushed away with
high-pressure water and all cover should be sloped to an outside edge so the
standard no dead spaces so then some designs are
our deaths paces behind the door flange as you can see that’s places where
things would get trapped or retained and so look at the picture on the right you
could see in this enclosure you could see the insulation of this enclosure
they did a great job welding the spacer on the back of the enclosure when they
went ahead and mounted the enclosure they created some dead spaces here where
food could get trapped and it’s very difficult to clean they have exposed
threads which is another part of the standard we’re going to don’t want to
expose threads where bacteria can grow things should get trapped on those
threads here’s another design so
section 5 that standard design of construction we talked about openings
and covers and so we’re basically talking about panels and covers they
should be designed to avoid any adverse influence so entry or accumulation of
soil so piano hinges like this one are notorious for trapping food particles
the clasps that are used to hold them closed or another location where food
stuff could be trapped so these are not typically the design you’d want to use
in wash-down environments where food and things will be a trap and bacteria can
grow so you know the answer to the question cleanable inspectable yes you
know everything can be cleaned and inspected but with what effort level you
know with much higher effort much higher training in risk of course so you have a
higher operational costs potential hazards the other thing to
think about is the enclosures need to be open for inspection do you need to have
a trained electrician open an enclosure for the cleaning crew to clean it
potentially you’ll be you know if you have to open it to inspect that after
the cleaning crews have left the building you may be doing some
additional cleaning behind that flange and then the other problem is with these
clasps we’ve talked to many maintenance managers who will tell
you that sometimes the operators will not fasten all of them there’s actually
six clasps that go all around this enclosure sometimes they only secure a
couple of the class and they don’t tighten them all down and then the
cleaning crew comes in and water starts to get in their enclosure because it’s
not completely not completely sealed so look a couple more things about why we
need hygienic design so here’s an experiment that we did we took one of
our hygienic design enclosures which is in the picture there and we coated it
with a milk product you know milk products obviously grow bacteria quickly
and we marked it with a fluorescent substance so we would glow on under a
blacklight so we went ahead and cleaned that enclosure and then allow it to dry
and then we put it on the blacklight the fluorescent light to see what we could
find I’m going to show you the results from the next slide this first I want to
direct your attention to the ip69k standard for washdown requirements to
pass that test you could see the water pressure let’s
use the water temperature and the nozzle distance so you got high pressure high
temperature and I’m very close to that enclosure when we test our enclosures
you can see we elevate everything so we know that we’re passing the test we go
to higher pressure higher temperature in how close you know very close and that
goes all the way around that enclosure but it’s a very difficult water test to
pass it’s tougher than a NEMA 4x hose is directed water test and so the results
of this test you’ll see in this slide and the top is one of our regular wall
mount enclosures and on the bottom is a hygienic design so you could see after
the wash down process you could see where the stuff is getting stuck in the
hinges in the top area between the flange and the gasket the door locks any
little crevices where water is going to get trapped or water’s in a pool or
accumulate this is where the bacteria is going to grow threads
I’m glands red is on leveling feet okay so then you can see on the bottom our
hygienic design completely clean all surfaces are
designed to shed water and reduce bacterial growth equipment design
principle number two so made of compatible material so they’re talking
about what kind of materials you use to construct your equipment you should be
compatible with the product the environment cleaning and sanitizing
chemicals and the message method methods for cleaning and sanitation so some of
our design features use 304 stainless steel they call out 300 series steel so
we meet that requirement silicone rubber gaskets can form at an FDA guideline
that’s called out in the standard for gaskets and o-rings so meeting other
required the requirements for materials stainless steel and the rubber gaskets sanitary design equipment design
principle number three accessible for inspection maintenance cleaning and
sanitation but we want to be able to disassemble that equipment clean it and
inspect it for maintenance and cleaning so what kind of things that we build
into our enclosure you know we’ve got the sloped roof so you could
inspect this make sure nothing’s on top of that that it’s clean you can do it
from a distance but we have a large gap between the overhang hanging roof and
the door for easy inspection so you can see that there’s nothing trapped in
between the blue gaskets highly visible from a short distance so you can see it
that it’s clean the overhang of the roof allows water and food stuff to drain off
the enclosure and not be deposited in between the door on the enclosure body sanitary design equipment
I’m principle number four no product or liquid collection but like we’ve been
saying you want the liquids to be self draining so any liquids that need to
drain off the equipment collected harbor and promote bacterial growth so
again some of the same features the sloping roofs the paper doors inclined
surfaces every surface as a slant or inclined to have water shed off in drain
off without any additional effort even the key locks so everything has been
thought of so nothing pools nothing a accumulates on the enclosure so
I combined two principles here hollow areas be hermetically sealed so that
really applies the frames and on rollers and things like that
that’s so much the enclosure but it talks about you know anything that may
be attached to that you know both studs mounting plates and things like that you
know need to have continuous welds and weld you know in a smooth surface as
well and then the other number six there’s no niches we don’t want any pits
or cracks any lately or corrosion recesses you know all those different
things where where foodstuff to get trapped and bacteria can grow so again
you know smooth surface on the enclosure very smooth they don’t peak the valley
roughness no external attachments with fasteners so you don’t have any
protruding you know rivets or bolts or anything like that no unnecessary holes
and enclosures so surface texture they talk about free of imperfections
imperfections of you know pits folds and cracks so very important to have smooth
surfaces obviously principles of design number seven sanitary operational
performance so during the operation of the equipment bobbin you want it to be
sanitary conditions meaning you’re not trapping any loose food any trapping any
you know creating conditions where bacteria can grow bacteria grows very
quickly so our blue gasket you know keeps obviously things out of the
enclosure during the normal operation in while the
equipment’s being run keeps things from get trapped
also during the washdown process keeps water from obviously getting inside and
driving contaminants inside the enclosure sanitary equipment design
principle number eight talks about the maintenance of enclosures themselves so
it talks about human machine interfaces HMIs you got push buttons all kinds of
different controls maybe touch screens and things to control the machine or the
operator to get information and so the guys are touching those it could be
spreading you know food stuff around the facility so things that keep those areas
clean we have a few different products you could see cover the you could cover
the HMI you could cover your buttons with viewing windows or flaps like we have on
the right you could enclose your computer screens your printers your
computers in the are command panels there the picture in the middle you can
protect your keyboards with our keyboard supports so again protecting things
during the wash down making sure that they’re protected and also in the same
time keeping things clean and reducing the spread of contamination bacteria principle number 9 hygienically
compatible with other plant systems so basically they say equipment
design must ensure hygienic compatibility with other equipment
systems such as electrical hydraulics team air and water so I related this one
to our accessories as being compatible with the plant system so there’s
requirements on mounting the enclosures if you’re gonna mount it to the wall it
needs to have a two inch space off the wall so you could clean behind it we
have wall spacers hygienic design wall spaces design the shed water again
leveling feet we talked about you know you need to keep the enclosures off the
floor so you could clean underneath you know underneath those enclosures and
then cable glands special cable glands that are they don’t have any exposed
threads they don’t trap anything to move surfaces so water runs off of it and
they are used to clean a and then you could see in
Section five there of that NSF 3a standard they also talked about the same
thing about the supports off the wall the feet off the floor are those type of
requirements our principle number ten validated cleaning and sanitizing
protocol so basically what this saying is they should have directions the
manufacturer the equipment should have directions on how to clean it how to
disassemble it how to put it back together you know how to keep the scene
clean what kind of stuff to use a clean it and so you know pretty safe
straightforward with the enclosures stainless steel typical cleaning
requirements for stainless steel mitts resistant to the chemicals used in the
cleaning process and resistant to enclosure to corrosion as well that’s
the ten principles we talked about how this could save you time so if it
reduces the amount of time to clean you know potentially saving you know a
couple of minutes a day in the prior a couple minutes in the process for each
enclosure but we estimated if you could save you you know just you know the
short amount of time five to six minutes the clean cleaning time in each
enclosure you know that adds up throughout the year you know this is you
know one line maybe have multiple production lines many machines so if
it’s easier to clean you’re going to save time you’re going to save water
maybe even save cleaning agents and stuff like that so and that’s not even
that’s just the cleaning part we mentioned inspecting an enclosure
there’s no need to open the enclosure to see if it’s clean there’s no gap so any
nothing’s getting trapped I’m so conservatively I’m saying you could
say one or two minutes but there’s you know issues or that could you know
realistic things that could happen is you have to have a technician or a
trained the electrician that come in to open that door to inspect it to make
sure it’s clean behind the flanges and then like I said there might be some
additional cleaning and if there’s any additional cleaning the chances are the
cleaning crew has already moved on or possibly you’re going to you know
fail an inspection so potential here again for saving time in the cleaning
and inspection process so just another illustration of what hygienic design
accessories and design practices will do for you so you know end-users are doing
all they can to make sure they have sanitary conditions OEMs machine builders
need to do the same as well building equipment that’s easy to clean easy to
keep sanitized and easy to be disassembled to put back together a couple of the other products that we
have hygienic design related is our hygienic design large system enclosures
you need something bigger than our wall mounts we do have this available
this has sloped roofs it’s got a blue silicone gasket to keep out the water
and debris internal hinges some we have four different sizes one is a double door
that you’re looking at the picture and we’ve got three modular sizes meaning
you could you know put as many of them together as you want right now we do
have these approvals we have an IP 66 and an ip69k that I mentioned ip69k is a
much tougher water tested path and then we also have the UL NEMA 4 X rating come
in first quarter next year we’ve already passed all the water tests and a couple
other tests they needed to pass to get that classification so another option
available a couple of ways to install some of these large system enclosures on
the left here’s a customer that mounted them on a mezzanine up above
the equipment and so they could clean underneath it they could clean the cable
racks and things underneath there pretty easily the next picture is showing
the glands mounted on the side of the enclosure if at all possible I don’t
sound always possible to do that but then they’re visible they’re easier to
clean and you can inspect them much easier if you have to go underneath then
of course you know it’s much difficult much more difficult to clean but
so you got to make sure that you put them on leveling feet so we get
underneath them and clean them the picture on the right is just another way
to mount our large our larger sizes of the wall mount if you want to lean them
up against the wall you can mount them on the wall put some mounting feet
underneath it and do this as well or you could lean it up against the machine
attach it to a machine in the same way so different different ways you could
just some more guidance here on and mounting the enclosures we have some
hygienic design climate control products this hygienic design here to water heat
exchanger is brand new this year this is a great alternative to air conditioning
units and fan units in low in an application where you have lots of dust
and powder maybe flour at a bakery or maybe you’re
making candy and you got powdered sugars or whatever ingredients
that you’re may mixing that that’s powdered and it’s getting into the air
and your fans and air-conditioning units are pulling them in and you’re cleaning
your your filters all the time and it’s get clogged up this is a an alternative
especially if you have chilled water in your facility so you can see you the we
have two versions one the mounted to the compactor enclosure on the left yellow
version is mounted to the large enclosure on the right it’s got blue the
blue silicone gasket so when you mount it to the enclosure it seals in no
foodstuffs to get trapped in between and our our water inlet and outlet our
hygienic design as well design the shed water and no exposed threads we have a
host proof fan hood that’s the pictures on the right this also this will
maintain your NEMA 4x rating on your enclosure it’s got the blue gasket again
that will seal out any food stuff from getting trapped in between in there’s
multiple sizes for multiple different sized fans of as your fan in just a good
alternative to protect any water ingress through that fan a couple other applications we do make a
fire extinguisher cabinet and as OSHA says that we need to have a fire
extinguisher every 75 feet so you may have some fire extinguishers in your
wash down area where your food production is so you don’t want to
you know have to clean the things you don’t want to clean right so that fire
extinguisher could be getting splashed with food and things and then it’s
difficult to clean so we have a fire extinguisher cabinet specifically for
that it’s got a t-handle so there’s anybody could get inside of it there’s
no lock so meets all the requirements we see different applications for our wall
mounts we had a guy that using wall mount for his tablets the tablets that
controlled his lines you know status monitoring in his production
line controls what he wanted to do is leave it near the production line during
the washdown process and it was protected and then it would be available
for the next shift and in the right place well different ways you could use
it not just for controls you need anything to protect around in there wash
down zone it’s a good cabinet to store things as well so just more applications
more ideas to use all right so that’s all about the sanitary design practices
and hygienic design enclosures just a real quick couple of tidbits about
Rittal. Rittalis the world’s largest manufacturer of industrial enclosures
closure systems and enclosure accessories we’re headquartered in
Germany We were founded in 1961 by Rudolph Loh and we’re operating 65 subsidiaries
in 78 countries 15 international manufacturing facilities making up five
point three two million square feet of manufacturing facilities we have over
11,000 employees were privately held by the Friedhelm Loh Group which is a
conglomerate of many companies that are there that help support one another
we’ve been growing steadily progressive growth we have over 15,000 products in
our system Friedhelm Loh Group is comprised of 15 different companies the
ones that you may recognize is the Rittal International that’s
where Rittal enclosures is but we have enclosures we also have Eplan which is
our enclosure design software and it does many other things than that but
kind of creating a package where you can design your enclosure build your enclosure we
have building enclosure building automation equipment you know stuff that
will tap your holes put your cutouts in for push buttons in HMIs all
automated process all of a enclosure automation process of designing building
and the whole nine yards to help you there then the other other companies are
like we have a steel company a plastics company all providing the raw materials
and things for fall and then support services so we do make stuff here in the
US our US headquarters is located in Schaumburg that’s where I’m located we
have a manufacturing facility in Urbana Ohio just outside of Columbus where
we make most of our stuff for the US market and then we also have
distribution there in Urbana we have distribution in Houston and also in
Nevada to help supply your needs all over the country we have over a half
million square foot facility manufacturing facility in Urbana it’s
was founded in 1982 and it’s a very highly automated manufacturing facility
and also highly automated warehouse so it’s there so it’s also got a training
facility and it’s also got one of the longest paint conveyor lines in the
world that provides the best painting of all of our enclosures multi-stage process
so very highly sophisticated facility to build our closures right here in the US
so I’ve got just too many things to talk about you
know to go through but we’ve gotten enclosures of all kinds wallmounts
freestanding floor standing HMIS consoles every type of enclosure that that you
could imagine in addition to climate control air conditioning units heat
exchangers all the different things are go along with your enclosures
accessories etc for even your IT enclosures and cabinets for full range
of enclosure options okay so that’s the presentation we do have time for
questions now and I’m going to go to our chat box here and see what questions we
have okay let’s see got a question here from Juan hello what does
HMI stand for? HMI stands for human machine interface so on the enclosures
will have some HMIs that will you know are there to control and monitor the
equipment let’s answer a human machine interface see question here
from Jeff how much more common our requests for ip69k versus ip66 lately?
That’s a good question we don’t see a lot of specs that call out ip69k
specifically it’s either NEMA 4x or IP66 typically we would want to draw your
attention to IP69k because it is the the hardest test to pass if you are
putting enclosures into the washdown zone okay there’s one from Amanda
and says you have a best recommendation for mounting what seems to give the best
results? we talked a little about all of our considerations for wall mounting and
floor mounting so some of the standards that we see you have to you can’t mount
the enclosure directly to the wall you have to have two inches minimum between
the wall and the enclosure and so we do have we do have mounting and I’ll show
you those I’m going to go back to it real quick to our accessories we do have
accessories that are used for mounting so you can see the picture here on the
right this is designed to seal on the enclosure with the blue gasket and also
a blue gasket to the wall or the surface your mounting to it it gives you a two
inch space and this enables you to clean behind that control enclosure flush behind it inspect behind it so you don’t get
anything trapped between the wall and trapped between that enclosure also you
want to mount like we talked about off the floor okay so you want a minimum of
four inches between the enclosure at bottom and the floor the more space you
could put underneath there the better so you can flush it out and inspect it much
easier okay all right what’s the next one here okay the one here from Jeff
what enclose what about enclosures in zone two that don’t come in contact with
the food what is required there? So typically where food doesn’t come in
contact with enclosures we see requirements that are typically
stainless steel or they may or there may be requirements for NEMA 4x as well
because there there may not it might not be in the washdown zone but there may be
some cleaning involved maybe once a week or wiping down so there may be some
requirements for a NEMA 4x is what we typically see where it’s not
coming into contact with the food because there may may be adjacent to
other zones that are getting washdown every day so there may be high
humidity in the facility so there may be those requirements where you may have
corrosion issues and so you’re going to want to use a stainless steel enclosure mounting holes in the Rittal hygienic
design compact enclosures we understand that some of the OEMs and machine
builders will support the enclosures on a frame on the machine you may support
it from the bottom and so they don’t need the mounting holes so this just
eliminates the need they have to plug up any unused holes so our theory is the
less holes we put in it the better that way there’s no additional points to
plug up or where the water or bacteria could grow because we recognize the need
where folks sometimes fifty percent of the time don’t
use those and those mounting holes a question from Juan how do you assume
the clean if you have either a clean in place or clean out of place? so clean in
place typically it’s not really involved with the enclosures that’s typically you
know inside the pipes and the mixing chambers and things that you’re trying
to clean out on the inside we’re not trying to clean inside the enclosures so
it’s typically the same requirements for that equipment there’s really not
anything different required for that equipment you know clean out of place so
if you’re taking your equipment apart and cleaning it you know that’s
different our enclosures lends itself
to easy cleaning where you know if you need you don’t really have to
disassemble the enclosure you don’t got to open the door to clean it so it lends
itself to those it’s easier cleaning and in those applications I have condensation in my panels after wash down we need to keep it cool in the
meat production I’m using hot water to clean okay and so they’re getting
condensation inside the panel’s so that’s that’s a pretty common thing you
know you’ve got a cold temperature inside the the production room and could
be thirty four degrees and we’re also so it’s cool inside that enclosure and then
we hit it with hot water that creates a condensation inside so I have stories
where guys will open up a panel and water comes running out in those extreme
cases more than likely they have a small gap in their gasket where the gaskets
are separated all you need is a pinhole if you come up there with high pressure
wash water you’re going to drive water into that enclosure and it’s going to
create what looks like you know a lot of water in the bottom of the panel
you’re not going to fill up an enclosure with just condensation to solve some of
the condensation problems we recommend you could actually put a small heater in
the enclosure and what you could do is have a heater turned on by your
PLC or other controls the turn that heater on to bring the temperature up in that
enclosure right before you wash down and what that will do is reduce the
condensation and then you can have that PLC turn off the heater after the wash
style process so that’s just another another way where you could eliminate
condensation or reduce the amount of condensation that you have. polyurethane seals on my enclosure door start to deteriorate and leak water over time
does this happen to the blue gasket a hygienic design enclosures? so what we’ve
seen in a couple of the pictures I showed you actually start to deteriorate
and they leak and they’re very difficult to replace so we don’t have any issues
like that with our blue silicone gasket the blue silicone gasket is very thick
and most of the gasket is actually protected behind the flange of the door
so very little of that gasket is actually is protruding
from that enclosure so most of it is very well protected very well protected
behind the door of the enclosure you could see like in this picture a lot
of it is actually behind and not exposed and the other thing is that water if
it’s a non-porous non-absorbent silicone blue rubber gasket and so nothing you
know water comes right off of it it’s smooth nothing is going to grow on it so
we don’t have any issues that we know of it’s been over 10 years that this products
been on the market like I said earlier if you have to replace a gasket it’s
typically due to some mechanical damage or you know mechanical you know human
error they banged into the gasket in ripped it or something like that so it’s
not we don’t have any problems due to wash down where the gasket is come apart
so very durable in a way it’ll last the life for that enclosure ok that’s got some more questions here from John Sebastian does ip69k
testing automatically give you ip67 and ip68 no those are actually different
tests ip69k is for high pressure high temperature wash down hose directed
high pressure as where those other ones are submersion for various lengths of
time various depths where you actually put the enclosure or
the component being tested under water 69 isn’t actually under water
it’s high pressure high temperature jets okay which is stuff that you will
experience in a food production facility where there’s washed out here’s a
question from Bill can you use Feflon or Lexan for gasketing? well right now we’re
using the silicone rubber gasketing but if that is something that you think is
required for the food and beverage market that’s something that we could
like to take on and investigate and you could you know feel free to contact me
and I’d like to talk to you more about that it’s not something we have now but
like I said it’s silicone rubber but if there’s needs or requirements that would
be prior something like Teflon or Lexan I’d like to hear from you bill if you
want to contact me about that a couple more minutes here and just so
you know if I don’t get to all the questions that you will get a Q&A
transcript later on we’re going to send out a link to the on-demand version or
the presentation where you also have get the Q&A transcript and also you’ll be
able to access a PDF of this PowerPoint presentation okay so it’s questions from
Steve our 316 stainless steel hygienic enclosures available right now we
only have 304 as a standard product but we could it’s possible to
make 316 stainless steel enclosures I would that would that be a non-standard
what its capabilities I would recommend contact our local sales man in Rittal
in discuss that with them or you feel free to contact me and we could talk
about you know what your situation is and your need for the 316 stainless
steel we do find that 304 stainless steel is is more than adequate for our
food and beverage applications for you know washdown requirements they resist
caustic chemicals that are used in the in the cleaning process and also
the sanitation process so I would like to talk to you more about that
opportunity and your need so I like was saying I’m located in the Schaumberg
facility near Chicago we have three food and beverage account managers that are
three sets of our sales reps that are dedicated just the food and beverage
industry so we’re dedicated to serving the needs of the food and beverage
industry and we have like I said three guys that are dedicated to this industry
and to help promote our solutions and the help our customers in the industry
we do have resources to help you consult with and to answer all your questions in
as far as product selection and requirements in the food and
beverage applications okay 2 more minutes I like the design of your hygienic
design enclosures but if you don’t have the sizes I’m looking for will you make
my size? well we can’t make every size but we certainly would be interested in
talking to you if you have a need for various sizes that we could talk about
it so I would encourage you to contact your your local Rittal Corporation
Account Manager and talk to him about the opportunities that you might have
but we can do you know special sizes we have new sizes coming out every
year so check back with us we may have your size at a later date so I’ve run
out of time that’s all the time we have I want to thank everybody for attending
my webinar today I really appreciate your time
I want to thank IEEE Globalspec for hosting this and organizing this for
us I appreciate that so again thank you for your time today
this is John Carnevale with Rittal Corporation signing off thank you

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