Does My Facility Need Epoxy Encapsulation for FDA Processes?
Direct answer:
Epoxy encapsulation provides a secondary seamless layer that eliminates the small crevices between the mesh and the frame where bacteria can grow. This is frequently a mandatory requirement for USDA or FDA-regulated HACCP plans to prevent material entrapment and cross-contamination during food and pharmaceutical processing.
Applicable Regulations:
- 21 CFR Part 117 (CGMP Human Food) — Current Good Manufacturing Practice for food processing equipment
- 21 CFR Part 211 (CGMP Pharmaceuticals) — Equipment construction and maintenance requirements for drug manufacturing
- 3-A Sanitary Standards — Voluntary industry standards for dairy and food equipment design
The Hidden Danger in Standard Screens
In a standard industrial screen, the mesh is tensioned over the ring and bonded with adhesive. While effective for aggregates, this creates a microscopic "step" or gap at the bonding point. In food processing, fine powders (like whey, flour, or spices) can migrate into this gap.
Over time, this trapped material can spoil, creating a bacterial harborage point that is nearly impossible to clean during standard washdowns.
What is Epoxy Encapsulation?
Encapsulation involves flowing a secondary layer of USP Class VI-certified epoxy (also acceptable for food-contact applications) over the entire bonding area. This creates a smooth, radiused corner that allows water and cleaning agents to flow freely, eliminating the "harborage point."
Difference Between 304 and 316 Stainless Frames?
Your frame metallurgy must match your cleaning chemicals.
- 304 Stainless Steel: The industry "workhorse." Suitable for 90% of dry food applications (flour, sugar, starch).
- 316 Stainless Steel: Contains Molybdenum, which provides superior resistance to chlorides and acids. If your facility processes tomato products, citrus, pickles, or saline brines, you must use 316 to prevent "rouging" (pitting corrosion).
