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|Doc 10 - Hygienic design of closed equipment for the processing of liquid food, 2007|
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Using the general criteria for the hygienic design of equipment identified in Doc 8, this paper illustrates the application of these criteria in the methods of construction and fabrication of closed process equipment. Examples, with drawings, are given to show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered cleaning in-place and draining. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.
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