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Doc - 35: Welding of Stainless Steel tubing in the food industry (2006)
Ce guide est disponible en langue : anglaise

Abundantly illustrated, this paper provides guidelines for the correct execution of on-axis hygienic (sanitary) welding between pipe segments, or between a tube and a control component (e.g. valve, flow meter, instrument tee, etc.) It deals with tube and pipe systems with less than 3.5 mm wall thickness, built in AISI 304(L) (1.4301, 1.4306 or 1.4307), 316(L) (1.4401, 1.4404 or 1.4435), 316Ti (1.4571) or 904L (1.4539) and their equivalents.   The requirements for a weld destined for hygienic uses are first described, then the possible defects which can affect the weld are listed, and at the end the procedure for a state-of-the-art welding execution is illustrated, including preparation of pipe ends, final inspection and a trouble shooting guide.
It mainly refers to the part of the weld in contact with the finished or intermediate product and the only welding method considered is the GTAW (Gas Tungsten Arc Welding, commonly known as TIG) without filler material (autogenous weld), since this technique is capable of assuring the best performance in the execution of welds for the fabrication of thin wall stainless steel tubing.  Inspection of welds will be covered in more detail in the next project.


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Doc 20 - Hygienic design and safe use of double-seat mixproof valves (2000)
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Doc 23 - Production and use of food-grade lubricants (septembre 2018)
Doc 24 : The prevention and control of Legionella spp. (incl legionnaires disease) in food factories (2002)
Doc 25 - Design of Mechanical Seals for hygienic and aseptic applications (2002)
Doc 26 - Hygienic Engineering of Plants for the Processing of Dry Particulate Materials (2003)
Doc 27 - Safe Storage and distribution of Water in Food Factories (2004)
Doc 28 - Water treatment in food factories (December 2004)
Doc 29 - Packing systems for solid foodstuffs (2004)
Doc 31 - Hygienic Engineering of fluid bed and spray dryer plants (2005)
Doc 32 - Materials of construction for equipment in contact with food (2005)
Doc 33 - Hygienic d'Engineering of Discharging Systems for Dry Particulate Materials (2005)
Doc 34 - Integration of Hygienic and Aseptic systems (2006)
Doc 36 - Hygienic Engineering of Transfer Systems for Dry Particulate Materials (June 2007)
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Doc 39 - Design principles for equipment and process areas for aseptic food manufacturing (June 2009)
Doc 40 - Hygienic Engineering of Valves in Process Lines for Dry Particulate Materials (2010)
Doc 41 - Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials (August 2011)
Doc 42 - Disc Stack Centrifuges - Design and Cleanablility (2013)
Doc 43: Hygienic Design of Belt Conveyors for the Food Industry (First Edition, April 2016 )
Doc 44 : Hygienic Design Principles for Food Factories (First Edition, September 2014)
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Doc 47 - Guidelines on Air Handling Systems in the Food Industry - Air Quality Control for Building Ventilation (First Edition, September 2016)
Doc 49 - Hygienic Design Requirements for Processing of Fresh Fish (October 2017)
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