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• Cast iron and black iron have little strength and
poor resistance to corrosion, making them
difficult to clean.
• Plastics must be carefully selected to ensure that
no migration of the polymer into the food takes
place causing off-flavor to the product. This is
especially true for operations involving heat.
• Bearings should be “outboard” of the process
stream to prevent grease and filth from entering
food.
• Electrical connections should not be over the
product stream and should be waterproof.
• With used equipment, check for corroded metal,
rusted or rough welds or joints, cracked or worn
gaskets and o-rings, and wearing metal parts.
• Welding should be smooth, polished and free of
burrs and sharp corners.
• Inside corners should have about 1/4” radius.
• Sharp corners, cracks and exposed threads should
be eliminated on all interior and exterior surfaces.
• For hand cleaning, interior surfaces should be
easily accessible for cleaning and inspection.
• Clean-in-place (CIP) systems should be self-
draining and not contain dead ends.
The Alberta Agriculture and Rural Development
website has a listing of used processing equipment.
www.agriculture.alberta.ca