food and beverage

Thinking Outside the Box: Why Energy-Efficient Enclosure Climate Control Units Are Important For Food and Beverage Manufacturers

Industry spotlight

Poultry has been one of the food and beverage industry’s biggest growth areas in recent years, and projections indicate this growth shows no signs of slowing down — in fact, a recent report estimates the poultry market will grow by more than 6% annually through 2028.

This is just one example — pet food and plant-based foods being a couple others — of why food and beverage producers need to unlock new levels of productivity and efficiency to meet customer demand and seize opportunities in new or emerging markets.

While much of the discussion around optimized efficiency in the food and beverage automation space revolves around specifying industrial enclosures specifically designed to support high hygienic standards, energy-efficient climate control units play an important role in helping manufacturers create more precise, targeted cooling while reducing their energy usage and costs.

With this in mind, let’s look at a couple of reasons why design engineers should consider energy-efficient enclosure climate control units when designing an automation infrastructure for food and beverage manufacturing sites.

Energy-efficient enclosure climate control units help manufacturers facilitate more diverse production lines

The food and beverage industry is an increasingly diverse playing field with the continued growth of plant-based meat alternatives, dairy-free milk, gluten-free snacks, and a variety of other product categories. The rise in popularity of these kinds of products is pushing more traditional food and beverage producers to launch their own plant-based or dairy-free options while still maintaining production volumes of their existing products.

What complicates the matter even more is that much of this production happens concurrently in the same facility, and because these products require their own distinct production lines, manufacturers are tasked with designing cooling systems that can adequately cool several production lines while also offering configuration flexibility and reducing a producer’s automation footprint.

Rittal’s new Blue e+ S smart enclosure cooling unit provides superior deployment flexibility with precise, highly targeted cooling outputs to keep enclosures operating at optimal temperature levels. Lower output categories of .3 kW, .5 kW, and 1 kW help manufacturers reduce their energy consumption and costs, and the use of innovative heat pipe and inverter technology eliminates the need for a compressor or expansion valve, which significantly cuts the amount of energy necessary to operate the unit — in fact, the Blue e+ S can reduce overall energy consumption by 75%.

The first step in better understanding the kind of cooling unit infrastructure necessary to facilitate multiple production lines is evaluating your current climate systems in order to identify potential deficiencies or liabilities. With a Rittal climate control efficiency analysis, manufacturers can increase the efficiency of their cooling systems by consolidating the number of cooling units — all without sacrificing performance or cooling output.

Energy-efficient climate control units help food and beverage manufacturers better align with sustainability initiatives

A survey conducted last year by the International Data Corporation found that 40% of food and beverage manufacturers said sustainable manufacturing was a top priority. The rise of sustainability as a top-level concern among manufacturers mirrors the importance and value consumers put in more eco-friendly manufacturing processes, and the dovetailing of these two creates some game-changing opportunities for manufacturers to use natural resources like energy in a more efficient, strategic way.

One way food and beverage manufacturers can reduce their impact on the environment is eliminating the use of harmful components or chemicals commonly used in industrial cooling units — in fact, the elimination of environmentally damaging chemicals as a means of reducing your overall carbon footprint is a large component of the new UL/CSA 60335-2-40 Standard, which is currently active and will be mandated for products certified to UL 1995 after January 1, 2024.

The engineering innovations that make up the Blue e+ S significantly reduce carbon emissions in part by using a refrigerant with a Global Warming Potential (GWP) that is 56% lower than those used in comparable cooling units to minimize carbon dioxide emissions.

Rittal’s Blue e+ S line of enclosure cooling units are also built upon a fully-integrated IIoT interface that allows for digital monitoring and condition reporting to help manufacturers better understand the state of their cooling units on a 24/7 basis.

Remote monitoring, cooling unit alerts and notifications, and user-friendly LED displays make it easier than ever before to adjust the temperature of your cooling unit based solely on the amount of cooling required, and this real-time flexibility helps you eliminate energy waste and align with consumer expectations and compliance on sustainability.

Bonus: Our energy-efficient enclosure cooling units can help enhance and support the sanitation of your production facility

Who says you can’t specify energy-efficient enclosure cooling units that also support increased sanitation and hygiene in your food and beverage production facility? With Rittal enclosure cooling units, industry-leading cooling efficiency and elevated sanitation are at your fingertips. 

Our Blue e+ cooling unit can not only help you reduce your energy costs by up to 75%, but hose-proof hoods also provide increased protection from the ingress of water or chemicals used during intense, regular washdowns. The hood design of the Blue e+ also helps reduce the likelihood of liquid pooling, which can be a breeding ground for bacteria and contamination.  

What’s more, our air-to-water heat exchangers come standard with a 30° angled roof design, water-resistant and joint-free seals, water connection flexibility, and smooth external surfaces to reduce dust buildup, which is a common challenge in food and beverage facilities that process nuts that are used in dairy and meat-free products.

Not only can Rittal help food and beverage manufacturers think outside the box when it comes to designing automation systems for food and beverage facilities, but our enclosure cooling units are designed to help food and beverages companies adopt a more energy-conscious approach to manufacturing while also optimizing their processes.

CMA/Flodyne/Hydradyne is an authorized  Rittal distributor in Illinois, Wisconsin, Iowa and Northern Indiana.

In addition to distribution, we design and fabricate complete engineered systems, including hydraulic power units, electrical control panels, pneumatic panels & aluminum framing. Our advanced components and system solutions are found in a wide variety of industrial applications such as wind energy, solar energy, process control and more.

When to Use Hygienic Design vs. Washdown

Guest Contributor: Christine Rühling, Balluff

Both washdown and hygienic design are common terms used in the food and beverage industry, and are increasingly being used in the packaging industry. These terms are used in different scenarios and easily confused with each other. What exactly are the differences between them, and in what applications are each used?

Why are hygienic design and washdown needed?

The consumer, and more specifically, the health of the consumer is the core concern of the food and beverage industry. Contaminated food can pose a danger to life and limb. A product recall damages the image of a company, costs a lot of money and as a worst case scenario can lead to the complete closing of the company. To prevent such scenarios, a producers primary objective is to make sure that the food is safe and risk-free for the consumer.image 1
In food manufacturing and packaging plants, a differentiation is made between the food area (in direct contact with the product), the spray area (product-related) and the non-food area. The requirements of the machine components are different depending on which area they are in.

The Food Area

In the food area the food is unpacked, or partially unpacked, and particularly susceptible to contamination. All components and parts that may come in contact with the food must not adversely affect this, e.g. in terms of taste and tolerability.
The following needs to be considered to avoid contamination:

  • Hygiene in production
  • Use of food contact materials
  • Food-grade equipment in Hygienic Design

These requirements result in the need for components that follow the hygienic design rules. If the component supplier fulfills these rules, the machine manufacturer can use the components and the producer can use the machines without hesitation.

Hygienic Design

Many component suppliers offer different solutions for hygienic design and each supplier interprets the design differently. So what does hygienic design mean? What must be included and which certifications are the right ones?

  • The material used must be FoodContact Material (FCM). This means that the material is non-corrosive, non-absorbent and non-contaminating, disinfectable, pasteurisable and sterilizable.
  • Seals must be present to prevent the ingress of microorganisms.
  • The risk of part loss must be minimized.
  • Smooth surfaces with a radius of < 0.8 μm are permitted.
  • There must be no defects, folds, breaks, cracks, crevices, injection-molded seams, or joints, even with material transitions.
  • There must be no holes or depressions and no corners of 90°.
  • The minimum radius should be 3 mm.

Supporting institutions and related certifications

There are different institutions which confirm and verify the fulfillment of these rules. They also support the companies during the development process.
image2
EHEDG – The European Hygienic Engineering and Design Group offers machine builders and component suppliers the possibility to evaluate and certify their products according to Hygienic Design requirements.
image33A – 3-A Sanitary Standards, Inc. (3-A SSI) is an independent, non-profit corporation in the U.S. for the purpose of improving hygiene design in the food, beverage and pharmaceutical industries. The 3-A guidelines are intended for the design, manufacture and cleaning of the daily food           accessories used in handling, manufacturing and packaging of edible products with high hygiene requirements.
image4FDA – The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. Among other things, the FDA is responsible for food safety.

What does a hygienic design product look like?

Below is an example of a hygienic design product.

 

  • Stainless steel housing VA 1.4404
  • Laser marking
  • Protection class IP69K (IEC 60529)
  • Active surface made of PEEK
  • EHEDG conform
  • FDA conform

Since the product contacting area is associated with high costs for the plant manufacturer and the operator, it’s beneficial to keep it as small as possible.

The Spray Area

In the spray area, there are different requirements than in the food area.
Depending on the type of food that is processed, a further distinction is made between dry and wet areas.

image6
Areas in the food and beverage production

Here we are talking about the washdown area. Washdown capable areas are designed for the special environmental conditions and the corresponding cleaning processes.

Washdown

Components which fulfill washdown requirements usually have the following features:

  • Cleaning agent/corrosion resistant materials (often even food compliant, but this is not a must)
  • High protection class (usually IP 67 and IP 69K)
  • Resistant to cleaning agents
image7
Photoelectric sensor for washdown requirements

Ecolab and Diversey are two well-known companies whose cleaning agents are used for appropriate tests:
Ecolab Inc. and Diversey Inc. are US based manufacturers of cleaning agents for the food and beverage industry. Both companies offer certification of equipment’s resistance to cleaning agents. These certificates are not prescribed by law and are frequently used in the segments as proof of stability.
The washdown component must also be easy and safe to clean. However, unlike the hygienic design, fixing holes, edges and threads are permitted here.

For basic information on IP69K see also this previous blog post.
To learn more about solutions for washdown and hygienic design click here.

cropped-cmafh-logo-with-tagline-caps.pngCMA/Flodyne/Hydradyne is an authorized  Balluff distributor in Illinois, Wisconsin, Iowa and Northern Indiana.

In addition to distribution, we design and fabricate complete engineered systems, including hydraulic power units, electrical control panels, pneumatic panels & aluminum framing. Our advanced components and system solutions are found in a wide variety of industrial applications such as wind energy, solar energy, process control and more.