Hygiene; Hygiene Requirements; Food Area; Spray Area - Weber CCI 303 Operating Instructions Manual

3 Hygiene

3.1 Hygiene requirements

In accordance with EN 1672-2: 1997 Food processing machinery, Part 2 Hygiene requirements,
the entire cutting line is divided into three areas:
3.1.1

Food area

The food area includes all surfaces that come into contact with the product.
In addition, the food area includes the areas with which parts of the equipment can come into
contact under normal operating conditions and which are then returned to the overall product.
3.1.2

Spray area

The spray area comprises all areas of the machine housing that face the food area.
In addition, the spray area includes the surfaces, onto which parts of the food might by
sprayed or from which they might drain under normal operating conditions, but that do not
come into contact with the overall product again.
3.1.3

Non-food area

The non-food area includes all areas which are not defined under the section "Food area" and
"Spray area."

3.2 Materials

The materials used in the food and spray area are
– corrosion resistant and have
– impermeable surfaces.
The code numbers of the materials (sheets, round and flat material) are 1.4301 and 1.4305.
The plastics POM and PETP used are food-compatible.
In the food and spray area, the surface roughness is < Rz25 μm; where technically possible, <
16 μm has been selected. The radii are > 3.2 mm, smaller in some areas. Weld seams are
continuous, have a uniform surface and are partially polished.
Operating instructions Interleaver
0011
Functionality
11