PUB_INMOTION_n31_MARZO_2017_Interno96pag_160_PlanciaLR

Autori e sponsor del white paper
Autori dello studio sono: Davide Barbanti, Tecnologo Alimentare e Professore
Associato del Dipartimento di Scienze degli Alimenti dell’Università di
Parma, nonché Responsabile scientifico di SITEIA.PARMA; Giampaolo Betta,
Ingegnere Meccanico con un Dottorato di Ricerca in Scienze e Tecnologie
Alimentari, Presidente della Sezione Italiana
dell’European Hygienic Engineering and Design
Group (EHEDG) e tra i massimi esperti in progettazione
igienica e sicurezza alimentare.
Sponsor dell’iniziativa è Interroll, azienda di primo
piano nella produzione di prodotti chiave
per la logistica interna che vengono principalmente
impiegati nella lavorazione dei generi
alimentari, nella logistica aeroportuale, nei
servizi postali/corriere espresso, nei centri di
distribuzione e nelle altre varie branche del settore.
Con il suo quartier generale a Sant’Antonino, Svizzera (nella foto),
la società impiega un organico di 1.900 persone dislocate nelle 30 sedi
presenti in tutto il mondo, servendo un totale di circa 23.000 clienti.
Authors and sponsor of the white paper
The authors of the white paper are: Davide Barbanti, food technologist,
Associate Professor at the Food Science Department of the University of
Parma and Scientific Chair of SITEIA.PARMA; Giampaolo Betta, mechanical
engineer with a PhD in Food Science and Technology. He is a food safety
and hygienic design expert and the Chairman
of the Italian Section of the European
Hygienic Engineering and Design Group
(EHEDG).
The sponsor of the initiative is Interroll,
one of the world’s leading manufacturers
of key products for internal logistics.
Interroll products are primarily used in food
processing, airport logistics, courier/express
delivery/postal services, distribution centres
and various other branches of industry.
With its headquarters in Sant’Antonino, Switzerland, the exchange-listed
company employs some 1,900 people at 30 locations around the globe
serving 23,000 customers.
con differenze significative per quanto riguarda consumo
energetico e livello di emissione sonora.
Case study 2. Area alimentare
Il secondo case study è rappresentativo di diverse applicazioni
nelle quali il cibo è esposto all’ambiente circostante
e l’apparecchiatura viene potenzialmente sottoposta a
operazioni di pulizia a secco o manuale. Gli impianti non
devono essere lavati con acqua e, in particolare, il lavaggio
a pressione non è permesso. Un eventuale parziale smontaggio
è utilizzato per migliorare l’accessibilità per la pulizia
di specifici componenti.
Case study 2. Food area
The second case study is representative of
applications in which the food product is
exposed to the surrounding environment and
the equipment is intended to be dry cleaned or
manually cleaned. In this case study, equipment
must not be washed and pressure cleaning
is not allowed. Eventual partial dismantling
is normally used to improve accessibility and
cleanability of specific components.
In this case study, the gear motor showed
slightly higher performances in the following
areas: “Energy”, “Overheating” and “Noise”.
Significant differences deal with “Installation
and maintenance” and “Space”. Here the drum
motor shows higher performances compared to
the selected gear motor.
Case study 3. Washdown food area
The third case study is representative of
applications in which a microbiologically
InMotion
sensitive food is exposed to the surrounding
environment and the equipment is intended
to be washed with chemical water solution by,
for example, pressure cleaning, foam cleaning
or gel cleaning. In this case study, equipment
should be as cleanable as possible in place and
must resist washing conditions. Dismantling for
cleaning is reduced to a minimum.
In this case study, the gear motor showed
slightly higher performances as for “Noise”,
while areas like “Energy” and “Overheating”
did not show significant differences. These
have emerged for criteria like “Installation
and maintenance” and “Space”, with higher
performances for the drum motor.
Benefits in terms of hygiene and
cost and time savings for cleaning
The drum motor offers interesting benefits from
the hygienic point of view, which in the case
of the food processing industry is the most
relevant among the six criteria of this study.
Thanks to its compact design, it is generally
evaluated more positively against almost all
evaluation sub-criteria than the selected gear
motors. The risks of soil accumulation and
cross-contamination are significantly lower for
drum motors than for the most commonly used
gear motors. Furthermore, in case of washdown
areas, the drum motor offers significant
advantages in terms of cleanability in-place as
all components are embedded inside the roller
and no protective enclosure is needed. This will
result in considerable time and cost savings
for operators with regards to their cleaning
routine. The only weakness of drum motors
from the hygienic point of view is the potential
risk of contamination by lubricant. Even though
synthetic food-grade oil is used, this can be a
critical point and further effort in validation
should be done to ensure adequate reliability of
the dynamic radial shaft seals. l
march 2017 l 77