Food Safety, Hygienic Design, Cleanability…

Supported by:

8 October 2015

About this webinar

Hygienic design, regulations and compliances are increasing dramatically in the Food & Beverage market. Consequently, the questions raised are: how can you ensure food safety? How does Hygienic Design support the cleanability and Total Cost of Ownership of your plant? And with a practical example: What does a perfect flowmeter for liquids look like?

As well as speakers from Bürkert, this webinar features presentations from Hein Timmerman from Diversey-Sealed Air, and Patrick Wouters, of Cargill. Both are members of the European Hygienic Engineering & Design Group, EHEDG.


Patrick Wouters, Global Hygienic Design Centre of Expertise, CargillPatrick Wouters leads the Global Hygienic Design Centre of Expertise (COE) and is responsible for increasing collaboration and visibility of food safety engineering principles, standards and technologies throughout the Cargill organisation. He discusses Cargill’s overall goal (to provide high quality, safe food, every time, everywhere); to this end, hygienic design is an important pre-requisite. This accounts also for the choice of flow meters. Although hygienic design is a critical element, it is even more important to have a correct measurement of the flow. This control point is of utmost importance, to ensure that specified functionality is achieved and food safety and product quality is ensured.

Hein Timmerman, Diversey Sealed AirHein Timmerman has 28 years of expertise in food and beverage engineering, including Open plant cleaning (OPC) and Clean In Place (CIP) technology. He discusses Sealed Air’s Value Added Services on cleaning applications and cleaning validations, which includes remote monitoring tools and software platforms to support their end customers’ requirements for food safety and Total Cost of Ownership.

John Van Loon, BürkertJohn van Loon, from Bürkert, discusses their new technology, FLOWave. This answers the hygiene issues other systems could face, by employing surface acoustic waves in a stainless steel tube. As such FLOWave allows a flow measurement of liquids without any parts within the tube. – Current methods in industrial flow measurement are mainly based on moving parts like paddle wheels or rigid fixtures such as a bluff body in the measurement tube. These flow metering systems have their specific weaknesses, limiting their range of applications.

The measuring task must be fulfilled, reliably, throughout the entire life cycle of the device. Also, the daily operative handling effort should remain within reasonable limits.

This webinar is supported by Bürkert

Bürkert Logo

For over 60 years, we at Bürkert have been devoting a lot of time and energy to liquids and gases.

And yet hardly a day goes by without new and exciting challenges which we gladly embrace — challenges that help us grow. Whether measuring or controlling, we’re fascinated by everything that flows. And without doubt, this fascination has enabled us to become a world leader in the area of Fluid Control Systems. It also drives us to constantly reinvent ourselves without losing sight of our strong values.

Process Organisation

Our efforts have created a flexible organization that is evolving every day thanks to its closeness to our customers. It is a closeness that is second nature to us as a medium-sized company. Bürkert’s expanding global network, combined with the constant optimization of our processes across all segments, allows us to exchange experience directly and develop joint solutions more quickly and effectively.

System solutions

This fascination for our business also motivates us to continue venturing beyond the confines of specific market sectors and to seek exceptional solutions to unconventional problems. The segmentation of markets is one example of the specific courage at Bürkert to diverge from standards. This allows us to deliver maximum customer benefit, especially when it comes to application-oriented system solutions, without losing sight of our product-based solutions. Is there anything more fascinating than that? Let us fuel your fascination, too. Welcome to Bürkert!

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2 responses to “Food Safety, Hygienic Design, Cleanability…”

  1. Lohmueller says:

    Mary thx

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