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Voice of the Food Manufacturer: Equipment Needs

Cleaning, sanitation, changeovers and data collection are all top of mind for food manufacturers considering equipment needs today.

Voice of the Food Manufacturer: Equipment Needs
Voice of the Food Manufacturer: Equipment Needs

Fifty-five of the largest food manufacturers and SMEs (small to mid-size enterprise) were interviewed for a new PMMI Business Intelligence report “2019 Trends and Advances in Food Packaging and Processing.” Here are recommendations some of them had for equipment providers:

Improvements to sanitation equipment should focus on clean lines and easily removable assemblies. “We need better practices in place for the people that clean equipment; we are looking to the machine supplier for more specific cleaning instructions and procedures.” – Engineering Manager of shelf stable products.

Improvements food companies are looking for on processing equipment to prevent food contamination:

·     No harbor points, no hollow tubing

·      Open frame designs

·      Easy to disassemble and reassemble to reduce cleaning times

·      Stainless, easy to clean surfaces

·      Complies to IP69, IP66, and IP65 standards

·      Washdown enclosed components

·      Clean in place (CIP)

On tool-less reassembly: “Equipment construction needs to be designed for easy cleaning to prevent contamination due to allergens and should include tool-less disassembly and reassembly of the machine.” - Director of Engineering, Bakery

On integrated CIP: “More CIP systems need to be fully integrated to enable easier food safety management.” - Engineer Sr. Manager, Breakfast Foods

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