Articles – page 9
Published by NHK Group ApS
All articles, newest first.
Preventive vs Predictive Maintenance in Washdown Areas
Compare scheduled inspections and condition monitoring for washdown bearings, feet and castors. Build a maintenance plan and document when to intervene.
NHK Machinery Parts: Industrial Machinery Solutions for Hygienic Production
NHK Machinery Parts explained: verified product groups, EHEDG and 3-A certificates, industries served, and a method for replacing or customising parts.
EHEDG-Certified Components in Harsh Environments: Chemicals, Heat and High-Pressure Cleaning
How EHEDG-certified components cope with harsh environments: chemicals, chlorides, heat and high-pressure cleaning – material, seal and inspection guide.
EHEDG-Certificated Components in Meat Processing: A Guide for Meat Hygiene Machinery Manufacturers
EHEDG-certificated components in meat processing: handles, spacers, bolts, nuts and star knobs by machine zone, plus material and seal choices for OEMs.
Introducing the EHEDG Components: Bolts, Nuts, Handles, Locks, Spacers and Hygienic Feet
Introducing the EHEDG components – bolts, nuts, handles, locks, spacers and hygienic feet – what each does, and how to check a certificate really applies.
Hygienic Machine Design Standards in 2025: Which Hygienic Standard Applies to Your Machine
Hygienic machine design standards explained: which hygienic standard is law, which is voluntary, and how EN 1672-2, ISO 14159, EHEDG and 3-A fit together.
Bespoke Trends of 2025 with Machine Innovation in Focus: Standard or Custom Hygienic Components
Bespoke trends of 2025 in machine innovation: when to use standard hygienic nuts, feet and components in a custom machine, and how to specify them.
Best Practices for Setting and Achieving Cleaning Goals in Food and Pharma Production
Best practices for setting and achieving cleaning goals: measurable cleaning KPIs, SMART targets, baselines, and when equipment changes beat more effort.
Challenges Faced by Cleaners in Food Production – and How Machine Design Can Remove Them
Challenges faced by cleaners in food production – hard-to-reach parts, chemicals, time pressure – and the machine design choices that make cleaning easier.
Conversion of Machinery for Increased Efficiency: Moving Equipment from Low-Risk to High-Risk Use
Conversion of machinery for increased efficiency: when to retrofit or replace equipment moving into high-risk zones, and which components to change first.
Enhancing Communication and Innovation in Cleaning Practices: From Cleaner Feedback to Better Equipment
Enhancing communication and innovation in cleaning practices: feedback loops between cleaners and management, and what UV lights, ATP and swabs can show.
Hygienic Design Principles for Food Factories and Other Sanitary Industries: Factory Layouts Compared
Hygienic design principles for food factories, dairy, pharma and biotech: how zoning, air, floors and equipment requirements differ by sanitary industry.