USING THE NEW WORKING SPACE MODEL FOR THE DEVELOPMENT OF HYGIENIC PRODUCTS
Editor: Marjanović D., Štorga M., Škec S., Bojčetić N., Pavković N.
Author: Beetz, Jean-Paul; Schlemmer, Pia Dorothea; Kloberdanz, Hermann; Kirchner, Eckhard
Section: DESIGN METHODS
DOI number: https://doi.org/10.21278/idc.2018.0142
Hygienic design is of fundamental importance in the development of food processing machines. A hygiene appropriate design leads to lower maintenance work for machine operators and to clean food free of contamination. Designers have access to plenty of guidelines that support the embodiment design and detailing of specific equipment. The Working Space Model is a suitable adaptation of the well-known and established Contact & Channel Model, which aids designers in systematically considering hygiene-relevant requirements during the conceptual design.