Hygienic equipment that meets food regulations
The food industry demands equipment that guarantees product safety, effective cleaning (CIP/SIP) and resistance to aggressive cleaning agents. AISI 316L stainless steel is the reference material: it resists chloride corrosion, does not transfer flavours or odours, and allows finishes of Ra ≤ 0.8 µm compliant with EHEDG and 3-A criteria.
At Talleres ECI we design and manufacture equipment following hygienic design principles: no sharp corners, no liquid-retention zones, with sanitary gaskets and continuous internally polished welds. The result is equipment that passes food quality audits from day one.
Equipment we manufacture for the food industry
- Buffer and storage tanks
- Agitated tanks and mixing vessels
- Reactors
- Tanks with heating/cooling jackets
- Sanitary piping and pipework
- Heat exchangers (plate and shell-and-tube)
- Silos and hoppers for food solids
- Stainless steel frames and bases for machinery
- Conveyor belts and line structures
- Control panels and stainless steel cabinets
- Modifications and extensions of existing equipment
Key requirements we meet
EHEDG hygienic design
No dead zones, continuous polished welds, full drainage slopes, Ra ≤ 0.8 µm finishes on contact surfaces.
AISI 316L / 304
Food-grade austenitic stainless steel with EN 10204 type 3.1 material certificates on every batch.
CIP/SIP compatible
Design that allows cleaning and sterilisation in place (CIP/SIP) without dismantling, with correctly sized slopes and inspection ports.
Boilermaking for the food industry
The most widespread standard is Ra ≤ 0.8 µm for surfaces in direct contact with the product. For more demanding applications (dairy, pharmaceutical) Ra ≤ 0.4 µm or even electropolishing may be required. We define this on a project-by-project basis according to the product, the cleaning process and the requirements of the client or certifying body.
Yes. We manufacture tanks with heating or cooling jackets (water, steam, glycol), an agitator port, sanitary inlets and outlets, temperature and level probes, and adjustable legs. We coordinate the choice of agitator and the jacket sizing with the client.
Yes, with the hygiene protocols the facility requires: clean workwear, tools reserved for stainless steel, zone demarcation, cleaning after each shift, and coordination with the production manager. We plan the work to minimise impact on the production line.