Keeping harvesting equipment clean is essential for maintaining food safety and reducing contamination risks. One key factor? Hygienic design — the process of designing tools and machinery to make cleaning, sanitizing and maintenance easier. 

Why Does Hygienic Design Matter? 

When food-contact surfaces are poorly designed, they can trap residue, accumulate water or develop cracks that harbor harmful bacteria. Hygienic design minimizes these risks and supports more efficient cleaning processes. 

What to Look for in Hygienic Equipment: 

• Accessible food-contact surfaces: Ensure surfaces can be easily reached for thorough cleaning. 

• Smooth, crack-free sanitary welds: Look for welds that are free of gaps or crevices that could harbor contaminants. 

• No accumulation of standing water: Check for design features that prevent water from dripping onto food-contact surfaces. 

• Removable belts: Belts should be adjustable or detachable to clean hidden areas. 

• Avoid cracks, square tubing holes and sandwich joints: These areas can trap food particles and moisture, making cleaning difficult. 

Regular inspection and maintenance of well-designed equipment are essential to protecting your products and improving operational efficiency. By prioritizing hygienic design, you help safeguard food safety and build consumer trust.