Spray zone (near the process)

The splash zone is still very close to the production process (therefore: close to production). Drops or splashes of food can get back into the manufacturing process and cause contamination. For this reason, these engines also continue to be subject to a strict hygiene plan for cleaning, depending on the products manufactured. Depending on the production and manufacturing requirements, there may of course be variations and differences here from product to product.

Overview: zoning in the beverage and food industry

❙ 1. Hygienic Design Zone: (process-integrated)	Food is in contact with the drives and the components
❙ 2. Spray zone: (close to process)	Drops/splashes of food can get back into the manufacturing process and cause contamination.
❙ 3. Non-Product Zone:	No food contact possible

Motor for hygienic design zone (near the process)

Spray zone (near the process): KSY-E/KSA-E

Demand on hygienic demand	Very high
Material	AISI 316 or AISI 304
Surface	Finely turned (Ra<0,8µm)
Protection class	IP66K/IP69K
Cleaning	High pressure cleaning
Achievement of EHEDG criteria	Yes

Spray zone (near the process)

Demand for hygienic design	Medium
Material	Anodized aluminium or AISI 304
Surface	Turned
Protection class	IP66K/IP69K
Cleaning	Water jet or high pressure cleaning
Achievement of EHEDG criteria	No

[Translate to English:] Motoren und Getriebe für Food, Pharma und Verfahrenstechnik (ID: 221170 V11/2016)

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Motors and Gearboxes for Food, Pharmaceutical and Process Engineering (ID: 221170 V11/2016)

High demands have always been placed on the production of foodstuffs and pharmaceutical products in order to guarantee reliable consumer protection. These requirements must also be met by all production components used.