Varpe & the higyenic design

by webmaster on 8 de August de 2020
The hygienic approach in the design, construction and use of VARPE equipment that takes part in the food or pharmaceutic production processes is one of the best preventive actions to guarantee food safety and minimize its risk of contamination.

The hygienic design also contributes to big savings thanks to the lower cleaning and maintenance costs of our hygienically designed products.
VARPE takes into account a few principles to help with the design of equipment that has direct contact with the processed product.

Hygienic design for bulk products                       
Hygienic design for canned products

¿ What are the principles that Varpe follows for a hygienic design?

Easy to clean: Designed to avoid the entrance, survival or spread of microorganisms. Elements such as buttons, valves or screens are avoided on the area of contact with the product.

No gaps: The surfaces in contact with the product are free of gaps in which the residues of the product may remain.

• Minimum roughness: VARPE equipment has minimum roughness in its surfaces and they are not porous for an effective cleaning.

Condensation waters: Condensation and cleaning waters on the weighing area drain towards exterior without finding any obstacles.

Easy to disassemble: The equipment is easy to disassemble and require of a minimum quantity of tools.

Without dead spots: There are no dead spots on the weighing area. In case of any, the drainage, cleaning and disinfection is easy.

Inert materials: The materials used are inert and cannot be altered in front of processed products, environment conditions or cleaning and disinfection methods.

• Tightness: The joints are tight and most of them are 100% hygienic.

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