Food Grade Equipment
Premium food grade equipment and spare parts for the processing industry, sourced directly from the manufacturers.
What Makes Food Grade Equipment Different?
On food, beverage and pharmaceutical lines it is not enough for a component to be durable; it has to be cleanable. A small gap, seam or dead space that industrial equipment would accept becomes a contamination risk here.
Three Rules of Hygienic Design
- No dead space: no pocket where product can stand and accumulate; the internal surface must run uninterrupted.
- Smooth surfaces: surface roughness directly affects bacterial adhesion, and hygienic applications specify a defined Ra value.
- Cleanable in place:CIP and, where required, SIP must be possible without dismantling the line.
Material Compliance and Certification
Every product-contact surface must meet the applicable regulations. Depending on the application the main references are FDA and EU 1935/2004; the elastomer is then selected against the medium — acidic juice, hot dairy, aggressive cleaning chemicals and sensitive pharmaceutical solutions do not tolerate the same compound.
Certification is not merely paperwork: audits demand traceability. Hygienic components should therefore be sourced through the direct, official channel with their technical file supplied alongside.
Typical Components
- Hygienic fittings and Tri-Clamp connections.
- Dead-space-free expansion joints — see Ditec U110A FDA.
- Food grade gaskets, bellows and spare parts.
Our Supply Approach
Linder sources food grade components directly from the manufacturer: genuine products, full technical documentation and declarations of conformity. Share your process, your cleaning regime (CIP/SIP) and the product-contact medium, and we will define the right material and component combination with you.