White Paper: Compliance with NSF for Weigh Modules - METTLER TOLEDO
White Paper

White Paper: Compliance with NSF for Weigh Modules

White Paper

Hygienic design for Cleaning In Place can be required for weigh modules and load cells. Our new white paper explains how to choose a weigh module that complies with NSF guidelines for sanitary design.

Hygienic Design Considerations
Hygienic Design Considerations

Cleaning In Place (CIP) is required for customized scales, which are permanently installed. As a result, their integrated weigh modules or load cells have to be hygienically designed to enable efficient and proper cleaning.

Weighing equipment for food, chemical and pharmaceutical industries should comply with engineering guidelines issued by National Sanitation Foundation International (NSF) for hygienic cleaning.

Our white paper discusses all critical points for hygienic cleaning of weigh modules and junction boxes. It also shows state-of-the-art engineering solutions, including background information to comply with NSF guidelines and meets EHEDG design criterias.

Download the white paper for details about:

  1. Selection of material including steel and plastics
  2. Critical design features for weigh modules, load cells and junction boxes
  3. Impact of different-shaped designs and surface quality
  4. Tips and tricks to speed-up self-draining
  5. Ingress protection, including IP protection ratings

Weigh Modules and Junction Boxes with Sanitary Design

It's a challenge to design weigh modules compliant with the most recenthygienic guidelines. It requires design features that are not typical for standard weigh modules, junction boxes or load cells.

 

Mirror-polished surface speeds up self-draining for fast drying

NSF Guidelines and Standards

The North American National Sanitation Foundation (NSF) develops public health and safety standards including testing, certification, auditing, inspection, consulting and training services.

 

 

HACCP and GMP

Compliance with EHEDG and NSF standards facilitate implementation of a systematic preventive approach to food safety from biological, chemical, and physical hazards in production, such as Hazard Analysis and Critical Control Points (HACCP) or Good Manufacturing Practice (GMP).

This page is not optimized for your web browser. Consider using a different browser or upgrade your browser to the latest version to ensure the best experience.