IN FOCUS
Breaking the Boundaries of Hygienic Bearing Design David Oliver Channel and Platform Manager
We’re not ones to normally point out the obvious, but maintaining optimal cleanliness is pivotal to reducing food safety risks in manufacturing and production environments. But achieving this isn’t as simple as you first may think. Underlying issues such as contamination of your housed bearings, the problems associated with hygienic design and introduction of relubrication-free technology have given us food for thought and so we decided to rethink our approach. Long gone are the days where stringent washdowns are enough, we must begin to understand every risk and embrace new technologies and methods if we are to reach our risk-free hygiene goals. Issue 42
Across the globe, the European Hygienic Engineering Design Group (EHEDG) outlines the design standards for food production equipment, with hygienically designed relubrication-free solutions labelled as critical to further reducing safety risks in food production zones. SKF’s innovative Foodline Bearing Units Blue Range has been specifically designed to combat such concerns. Here, we take a glimpse into how SKF has developed this effective EHEDG-compliant bearing system that has the capabilities to withstand regular washdowns without the need for relubrication.
Two parts better than one For bearings that are frequently exposed to washdown procedures to achieve their expected high performance, the sealing solution is critical. The cleaning fluid used during washdowns poses the biggest threat to your bearings, given that detergents lower the surface
Over moulded construction offers effective base seal
