Les guides techniques EHEDG en Anglais

This guideline compares the design aspects of different mechanical seals with respect to ease of cleaning, microbial impermeability, sterilisability or pasteurisability.  As such, the document can serve as a guide for suppliers and users of this important component in food processing equipment.
Using EHEDG definitions, mechanical seals are classified according to use in the food industry into three categories: Aseptic, Hygienic equipment Class I, and Hygienic Equipment Class II.  The guideline covers both single and dual mechanical seals under the first two categories, which by definition, are subject to more stringent hygienic demands.  General design criteria are described, as well as the basic requirements for materials used for components in mechanical seals food applications.  Materials covered include carbon-graphite, ceramics, elastomers and metals. Hygienic implications of seal elements and components are also discussed.  Finally, installation requirements are described and illustrated, taking into account the product environment side, the flushing side and the cartridge design.