JJ-Lapp Cable
01
Hygienic Zone

Food is in direct contact with equipment and electrical components

Possible Applications
  • For direct and permanent contact with food
  • Electrical equipment or components that need to be washed as part of regular maintenance
Product Requirements
  • Hygienic design standards (e. g. EHEDG, DIN EN ISO 14159 or DIN EN 1672-2) should be followed
  • Recommended to use FDA-approved materials and materials that can withstand cleaning agents (chemicals, acids, alkalis, hot water)
  • Consider the following factors: temperature range, chemical resistance, mechanical strength, flexibility
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02
Splash Zone

Drips or splashes of food could return to the food manufacturing process, causing
contamination

Possible Applications
  • For direct and permanent contact with food
  • In or near the food manufacturing process
  • Drips or splashes of food could return to the food manufacturing process, causing contamination
  • Areas that need to be washed down
Product Requirements
  • Assess the risk of food returning to the manufacturing process
  • Recommended to use materials that are able to withstand (chemicals, acids, alkalis, hot water)
  • Consider the following factors: temperature range, chemical resistance, mechanical strength, flexibility
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03
Non-Product Zone

No contact with food

Possible Applications
  • Conveyor belt for packaged products
Product Requirements
  • Consider the following factors: temperature range chemical resistance, mechanical strength, flexibility
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