Articles
Reynolds number in CIP: why turbulent flow is non-negotiable
Why Re > 4000 is the single most important number in any CIP design, and what happens when your pump runs too slow.
Surface roughness (Ra) in food equipment: what the standards actually require
EHEDG Doc. 8, EN 1672-2, and 3-A all address Ra values. Here is what each standard requires and why it matters for CIP effectiveness.
SMED for food production: reducing allergen changeover time
Allergen changeovers in food production are the hardest to compress. A practical SMED approach that works within food safety constraints.
3-step, 5-step, or 7-step CIP: how to choose the right sequence
The choice of CIP sequence depends on product soil, regulatory requirements, and available downtime. Here is the decision framework.
Conveyor design for food processing: EHEDG, open frame, and cleanability
What makes a conveyor hygienic? Frame design, belt material, drainage, and the difference between IP65 and EHEDG-compliant construction.
OEE in food manufacturing: why the 85% benchmark does not apply
CIP cycles, allergen changeovers, and regulatory hold times mean food plants operate under fundamentally different OEE constraints than discrete manufacturers.