Selection of equipment must be based on the processing volume required allowing for growth and the capacity of the equipment available. Smaller volume, low speed continuous or batch equipment may be available. Considerations of Design Processing and packaging equipment is obviously chosen based on its ability to perform the function required at the rate needed. Equally as important and often overlooked is the ability to easily and effectively clean the equipment. Surfaces should be smooth, non-porous and readily cleanable.
Stainless steel is the best material for equipment.
Grade 18-8 is the most common as it resists corrosion and is easy to weld. The dairy industry has established 3-A standards of equipment construction which guides design and construction for sanitary processing activities. Aluminum, due to its light weight, is commonly used for utensils and pans. Cleaners should be carefully chosen. Brass, copper and aluminum are not commonly recommended as they promote reactions leading to off-flavours, colour changes and rancidity.