In a “washdown environment,” equipment needs to be cleaned either by hand or by automatic means with water, chemicals, or a mixture of these. Manufacturers that handle food, beverages, or pharmaceuticals are required to follow and maintain regulations, standards, and inspections, allowing them to produce goods and properly maintain equipment.
To ensure the successful performance of machine components in sanitary, washdown, or chemically cleaned environments, engineers must carefully choose materials for bearing, shafting or rail, and seal components.
Stainless steel’s corrosion resistance and durability is typically preferred for general use in direct food contact areas. There are variations in stainless steel grades, mostly in the levels of chromium and nickel, that include a 300 and 400 series stainless steel.