Design & Build for Food Processing Machinery
Engineer Hygiene into Every Machine
Food Processing Machinery must do more than move product, it must protect food safety and deliver consistent quality every time. Design & Build for FPM equips your engineering teams to translate that requirement into hygienic, cleanable equipment for dairy, beverage, bakery, confectionery, meat & poultry, seafood, frozen foods, ready-to-eat meals, sauces, powders, snacks, fruit & vegetable lines and viscous-product systems.
Design & Build for FPM brings together hygiene architecture, process equipment design, CIP/SIP design, thermal systems and product handling, the disciplines that turn a hygiene requirement into equipment your teams can trust. Hygiene architecture sets the physical rules, product-contact zones, surface finishes, weld practices and drainage paths, that keep equipment cleanable and inspectable. Process equipment, thermal systems and CIP/SIP design shape how the machine heats, cools, mixes, cleans and sterilises, while product handling tailors conveyors, feeders and transfer systems to the specific behaviour of your product, whether sticky, fragile, frozen or powdery.
The result: equipment that protects the product, passes audits and stays serviceable across its lifecycle.
Hygiene Architecture
Build machinery for hygiene and inspectability
Hygienic Architecture sets the physical rules that make food equipment cleanable, drainable and safe to inspect. We define product‑contact and splash zones, geometry and surface finishes, weld and fastener practices, and drainage paths so that equipment resists contamination and is straightforward to sanitize and maintain.
Standards and practicalities guide every choice. We select food‑grade materials, design seal and gasket details, plan tool‑free access and inspection points, and align risk reviews to EHEDG, 3‑A and EN 1672‑2 so your machines meet hygienic expectations and audit scrutiny.
What We Deliver
Product-Contact Classification
Classify product, splash and non-product zones for hygienic control.
Cleanable Geometry
Eliminate crevices, dead spaces, ledges and product traps.
Drainability Design
Ensure tanks, hoppers, pipes, frames and conveyors drain fully.
Hygienic Welds & Seals
Specify radii, slopes, weld finishes, gaskets and fasteners.
Access for Sanitation
Plan inspection, sanitation, tool-free removal and maintenance access.
Material Selection
Choose corrosion-resistant, washdown and food-contact suitable materials.
Hygienic Risk Review
Validate design against EHEDG, 3-A and EN 1672-2 expectations.
Where we Deploy
Dairy Equipment | Beverage Processing | Meat & Poultry Machinery | Seafood Lines | Ready-to-Eat Systems | Sauces & Viscous Products | Frozen Food Lines | Bakery | Confectionery Machinery.