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Wouter Burggraaf

European Hygienic Engineering & Design Group, Netherlands

Surface Finish of Stainless Steel and Cleanability for food factories

A short overview will be given of the changes in the Food industry that are challenging the Food equipment suppliers. Very often Stainless steel is used for this equipment. The cleanliness of the stainless steel surface on a microbial level is important, to be sure that a producer does not start with a surface already microbiologically spoiled.
Test methods have been developed to validate the cleanability of equipment. The effect of different surface finishes on cleanability has been investigated and even the possibility to clean to protein level. The latest developments will be discussed.

Highlights

Biography

Ir. Wouter Burggraaf, after graduating in Chemical Engineering at University of Twente (1983) Mr. Burggraaf worked at Unilever Research & Engineering as project manager - unit operations Food & Drinks. He was involved as a process and project engineer in developing, building and testing the first factories for Mayonnaise & Dressings according to the newly developed hygienic design principles. Many of these principles can be found back in the 52 EHEDG guidelines written later.

After that he became plant manager at Hertog Ice cream and built the new factory, the first one in The Netherlands to have a quality and environmental control system before it became mandatory. Later he worked as technical director and, in the end, as managing director of Harimex, a company processing slaughterhouse blood with production locations in the Netherlands, Italy and Canada. He started a system for
hygienic blood collection for slaughterhouses in Western Europe and Canada for food, feed and pharma applications.

Together with the last two jobs, and since 2004 full-time, he works as (international) trainer of Hygienic Design and consultant for both equipment manufacturers and food, feed and pharma companies. The bureau performs QuickScans in existing production sites, when contaminations occur without obvious reasons (recall / out of
specification). Burggraaf & Partners also audits design of new equipment (>170 items) and complete lines concerning hygienic design, microbiological safety and cleanability (>200 production lines). Since 1993 he has trained more than 4,200 engineers from nearly all areas of equipment and processing.

Mr. Burggraaf is authorized trainer of EHEDG and developed several trainings like the Advanced Course on Hygienic Design, Innovative Cleaning Techniques (CIP/SIP) and Hygienic Building Design.

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