Seals - Articles and news items

Better seal quality and higher output convinces Dutch cheese co-packer to implement second SealScope™

Featured news  •  15 December 2015  •  Engilico

After the successful integration of its first SealScope™ inspection system on a horizontal flow pack line in 2014, Hazeleger Cheese* decided to install the SealScope™ technology on a second packaging line…

EHEDG: Gaskets and seals for food equipment

Issue 3 2014  •  23 June 2014  •  Ferdinand Schwabe, Hygienic Design Consultant

You rarely find people talking enthusiastically about seals and gaskets – usually they are only the subject of interest if there is an obvious failure in an application, such as slippery oil puddles on a floor or hot steam spray from a leaking heat exchanger. However, it is the silent seal failures, where, for example, a product can leak into a closed cavity behind a seal and becomes spoiled, that are often of greater concern to the food industry. This article aims to provide an overview about the special requirements of hygienic design seals in food equipment and also the current solution principles of static and dynamic seals. The upcoming new EHEDG guideline will deal with the subject of seals and offer a great amount of help to the designer and also the user who wants to select a good hygienic sealing solution.

Seals and seal design for use in the food and beverage industry

Issue 6 2011  •  4 January 2012  •  Dr. Till Riehm, EHEDG Subgroup Seals

Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or shelf life, putting consumer health at risk. Therefore, facilities must be constructed to satisfy all applicable hygienic requirements, especially during running operations. The facilities must be designed for easy and reliable cleaning, especially in those areas where automatic clean-in-place (CIP) and sterilisation-inplace (SIP) processes are used and visual inspections cannot be carried out.

In this regard, seals are of special importance: first, in terms of the chemical degradation of the sealing materials, and second, in terms of their use as static or dynamic seals at all connecting points in the facility.

The choice of sealing materials for use in direct contact with the products has to be made carefully. The materials are required to fulfil multiple requirements. The seal material must comply with all applicable legal regulations and should at a minimum conform to FDA (Food and Drug Administration) CFR §177.2600, EG 1935/2004, and EU 2002/72/EG, depending on where the machinery is to be used. This ensures that no substances that are known to have negative effects on the product quality or the health of the consumers are used in the production of the seal’s raw material.


Register for our upcoming Food Integrity webinar seriesLEARN MORE
+ +