Hygienic Stainless Steel Process Equipment for the Food and Beverage Industry
Our design framework
We lay out product-contact surfaces to EHEDG cleanability principles and the 3-A hygienic design approach, and calculate pressure-retaining shells under ASME VIII Div.1, EN 13445 and PED 2014/68/EU. Welded fabrication follows EN ISO 3834 quality requirements.
Cleanability Is Not Added Later, It Is Designed In
In food and beverage production, a piece of equipment is judged less by what it makes than by how reliably it can be cleaned . A bottom that will not drain, a branch that cannot be reached, or a weld whose inner surface was never ground leaves even the most expensive equipment open to biofilm. That is why we treat hygienic design not as a precaution taken at the end of fabrication, but as the geometry itself from the first sketch.
For dairy, beverage and filling, vegetable oil, confectionery, sauce and cold chain plants we design, build and commission stainless hygienic process tanks, agitated blending tanks,
fermenters, CIP units, pasteurisation heat exchangers,
hygienic pipework and modular skid units .
The rules our hygienic design follows;
- Full drainage: sloped bottom and zero dead volume; product and wash water drain under gravity, nothing is left standing in the equipment
- No dead legs: branch length is kept within twice the pipe diameter, so no pocket forms that cleaning cannot reach
- Cleanable surface: Ra ≤ 0.8 μm standard on product-contact surfaces, electropolished Ra ≤ 0.4 μm optional
- Full-penetration welds: internal seams are ground and polished; pipe joints are made with automatic orbital welding
- Demountable hygienic connections: Tri-Clamp and DIN 11851 fittings with food-contact EPDM, silicone or PTFE seals
- Traceable material: 304/304L and 316/316L stainless, supplied with EN 10204 3.1 material certificates and a food-contact declaration
Clean-in-Place Cycle
Cleaning a line without dismantling it removes both the lost shift and the reassembly error. We design CIP units to run the typical cycle below automatically, parameterised for what the plant produces.
Pre-rinse
Coarse product residue is flushed away with warm water and collected in a recovery tank, cutting water and energy use.
Caustic wash
Circulating caustic solution dissolves organic residue from fats and proteins. A spray ball covers the whole internal surface.
Intermediate rinse
Caustic residue is rinsed out until the conductivity measured on the return line reaches its target.
Acid wash
Mineral scale and limescale are dissolved; the passive layer on the stainless surface is renewed.
Final rinse
A final rinse with process water leaves the line ready to take product again.
Sanitation or SIP
Steam sterilisation or chemical sanitation is applied where required; condensate drainage is built into the design from the start.
Liquid Nitrogen and Carbon Dioxide in Food
Cryogenic tank and vaporiser manufacturing is our core expertise — and in a food plant that equipment sits right inside the line, from freezing to packaging. We build the whole system in one hand: from the supply tank to the vaporiser and on to pressure control at the point of use.
Cryogenic Freezing and IQF
Individual quick freezing with liquid nitrogen or carbon dioxide. Supply tank, vaporiser and line equipment for tunnel and spiral freezers.
MAP Gas Lines
Storage, vaporisation and distribution for the nitrogen and carbon dioxide used in modified atmosphere packaging; the gas infrastructure behind longer shelf life.
Beverage Carbonation
CO₂ storage tank, vaporiser and pressure reduction set for soft drink and brewery plants; uninterrupted gas supply to the filling line.
Dough and Carcass Chilling
Dough temperature control on bakery lines and cryogenic chilling for crust freezing in meat processing.
Gas Distribution Infrastructure
In-plant cryogenic distribution with vacuum insulated pipework, phase separators, safety equipment and point-of-use panels.
Cold Chain Equipment
Mobile tanks, liquid cylinders and filling stations for liquid nitrogen and carbon dioxide — the cold chain's leg outside the plant.
Product Families for Food and Beverage Plants
All in 304/304L and 316/316L stainless steel with product-contact surfaces to hygienic design rules; pressure-retaining shells are calculated under ASME VIII Div.1, EN 13445 and PED/CE.
Hygienic Storage Tanks
Fully drainable vertical and horizontal tanks, insulated or jacketed; level, temperature and CIP connections included in the design.
Agitated Blending Tanks
Top or side entry agitators, hygienic seals and speed control; for homogeneous mixing in sauces, beverages and dairy.
Fermenters
Temperature-controlled jacketed fermentation tanks for brewing, dairy and fermented food processes.
CIP Units
Single or multi-tank CIP skids with recovery; automatic cycle under dosing, conductivity and temperature control.
Pasteurisation Heat Exchangers
Shell-and-tube and water bath heat exchangers; thermally calculated design for pasteurisation, cooling and heat recovery.
Hygienic Pipework and Spools
Orbital welded 304/316L hygienic pipework, Tri-Clamp spool fabrication and site installation.
Filtration and Separation Equipment
Hygienic filter housings, separators and holding tanks; fabrication for clarification and separation processes.
IBCs and Mobile Tanks
Stackable stainless IBC containers and wheeled process tanks for moving and holding intermediate product.
Modular Skid Units
Process skids assembled and tested in the workshop and delivered to site in one piece; engineering, fabrication, installation and commissioning included.
Ranges and Standards We Work To
The figures below are our standard fabrication range. If your project falls outside it, we assess it as a custom design.
Looking for equipment for your food plant?
Product type, volume, operating temperature and cleaning method — four facts are enough for a first price. Let our engineers shape the hygienic design around your project.