Les guides techniques EHEDG en Anglais

In the food industry, many different types of dry materials are produced and handled.  Dry food processing and handling requires different types of equipment that are typically associated with wet and liquid products.

This is the first in a series of documents covering equipment design, installation and appropriate associated practices.  Such practices must take into account the possibility for material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown.  Cleaning procedures are also specific to dry processes, dry cleaning being favoured to reduce risks of contamination. Such procedures are described.