Firstly, food contact materials must meet national and international food safety standards. For example, China has the 'Food Safety National Standard for General Safety Requirements for Food Contact Materials and Products' (GB 4806), and the EU has corresponding REACH regulations and framework regulations for food contact materials. These regulations impose strict restrictions on the migration of heavy metals and the release of harmful substances in the materials. Therefore, when choosing food machinery, priority should be given to material products marked with 'food-grade' certification.



Secondly, common hygiene materials for food machinery include stainless steel, food-grade plastics, silicone, ceramic coatings, etc. Among them, 304 or 316 stainless steel, due to its good corrosion resistance, high-temperature resistance, and easy-to-clean characteristics, is widely used in components such as conveyors, mixers, and tanks. Food-grade plastics such as polypropylene (PP) and polyethylene (PE) are often used to make containers, scraper parts, etc., but attention should be paid to their temperature range and aging resistance. In addition, seals and gaskets are often made of food-grade silicone due to its non-toxicity, high-temperature resistance, and good elasticity.



Again, the surface treatment process of the material is also very important. The surface of food machinery should be smooth without burrs to prevent the growth of bacteria. For example, the mirror-polished surface of stainless steel is easier to clean and less likely to accumulate dirt. At the same time, the welding parts should be used with continuous full welding and passivated treatment to enhance the corrosion resistance.

　　Finally, when enterprises choose food machinery equipment, they should combine the characteristics of their own processing technology and comprehensively consider factors such as the acidity and alkalinity resistance, wear resistance, and thermal stability of the materials. For example, in the processing of acidic foods (such as juices, vinegar), it is necessary to choose 316 stainless steel with stronger corrosion resistance; in the high-temperature sterilization process, the materials must have good high-temperature resistance.



In summary, the selection of hygiene materials for food machinery is not only related to the service life of the equipment, but also directly affects food safety. Only by comprehensively considering the safety, durability, and cleanliness of the materials can we truly ensure the hygiene and quality of food production, and meet the increasingly growing demand of consumers for healthy food.