Articles – page 6
Published by NHK Group ApS
All articles, newest first.
Casters vs Leveling Feet: How to Choose for Machines in Food Plants
Casters, leveling feet or leveling castors? Compare mobility, stability, vibration, load and cleaning under the machine, with a decision table and example.
Dairy Processing Equipment: Process Steps, CIP and Component Choices
Dairy processing equipment step by step: hygiene risks, CIP and foam cleaning, and what they mean for feet, bearings, conveyor parts, seals and 3-A.
EHEDG Certification: What It Covers and What to Ask Suppliers
What EHEDG certification proves and what it does not: certificate types and classes, how to verify a certificate and what to ask suppliers in an RFQ.
Bearing Unit Designations: Decode F208, PPL and Housing Codes
Decode UCP, UCF, FL206, PPL and stainless housing series. Separate insert and bore codes, then check drawings for a hygienic replacement.
Flange Bearing Guide: Types, Housings, Sealing and Mounting
How to choose a flange bearing: 2-bolt oval vs 4-bolt square vs 3-bolt, housing materials, seals for washdown, a load example and a mounting checklist.
Food Processing Equipment: Types by Process Step and Hygiene Requirements
Food processing equipment by process step and sector: hygiene risks, cleaning regimes, materials, documents to request and an RFQ checklist for parts.
Food Processing Machinery: How It Is Built and the Hygienic Rules for Each Part
How food processing machines are built – frames, drives, conveyors, bearings, fasteners and feet – with the hygienic design rule and spec for each part.
Frozen Food Processing Equipment: Components for Cold, Wet Zones
Frozen food processing equipment: how cold, condensation and washdown affect materials, grease, bearings, castors and feet – with checklist and example.
Fruit Processing, Vegetable and Potato Lines: Component Requirements
Fruit processing, vegetable and potato lines: stage-by-stage risks, abrasion, sanitiser corrosion and what they mean for bearings, feet and conveyor parts.
Grain Processing Equipment: Dust, Dry Cleaning and Component Design
Cereal and grain processing equipment step by step: dry cleaning, dust and ATEX awareness, allergen changeover – and what they mean for bearings, feet and frames.
How to Get EHEDG Certified: The Process for Machine Builders and Component Makers
The EHEDG certification process for machine builders: six steps, design review and Doc. 2 testing, documents, timeline drivers and where certified parts help.
Hygienic Handles and Hygiene Locks: Selection Guide
Hygienic handles and hygiene locks for food machinery: crevice-free design, 304 vs 316L, seals, mounting, cleaning, failure modes and an RFQ checklist.