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In food production, handling technology rarely fails because of the load. It fails because of cleaning: a unit that cannot take the daily foam cleaner stands in the corner after six months – and people go back to lifting by hand.
Sacks of 25 kilograms are lifted from the pallet to the hopper, crates and packs are transferred between conveyors. The area is wet-cleaned daily, partly with foam and alkaline agents; water stands on the floor, the air is humid. Residues in gaps and corners are not just dirt, they are a finding at the next inspection. At the same time the task is ergonomically demanding: the hopper is high, the pallet is low.
For food areas we coat with food-grade Rilsan. The layer is closed, elastic and permanently withstands alkaline cleaners and high pressure – unlike a standard powder coating, which cracks at edges and is then undercut. Where stainless steel is required we build the load-bearing parts in stainless; that costs more but in the zone next to the product it is sometimes the only permissible design.
The construction decides more than the material. Closed profiles instead of open channels, sloped surfaces where nothing settles, smooth-head screws, no blind rivets. Where a joint is unavoidable it is sealed. That is the difference between a unit that survives the inspection and one that triggers a discussion every time.
From the pallet on the floor to the hopper at 180 centimetres there is more than one and a half metres of lift. By hand that means picking up from a bent posture and releasing above shoulder height – the two worst movements in one. A lifting axis with a sack gripper takes both away; the operator only guides. Where several hoppers have to be served, it hangs from a rail system instead of a column.
Weightless handling – floating instead of lifting.
View device Lifting equipment · Lifting axesCompact power for vertical lifting.
View device Lifting equipment · Conveyor systemsThe whole area covered – in X and Y.
View deviceRilsan is food-grade and established for use in food environments. Direct product contact carries stricter requirements that depend on medium and zone – we clarify that case by case with your hygiene officer before fixing the design.
Yes, if it is built for it: encapsulated guides, drained lines, protection class matching the cleaning method. With high-pressure cleaning we look at the jet direction – no unit permanently withstands a jet from twenty centimetres, not even a stainless one.
At temperatures around zero and below we watch condensation and the choice of seals; compressed air has to be dried or it freezes in the line. That is standard but has to be in the design from the start.
One short conversation usually settles more than three quotations. Call or write — you will reach an engineer directly.
Start typing – for example “balancer”, “SAP” or “pipe stress”.
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