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Next Level Standard - The benchmark for hygiene-critical processes

Siegling Fullsan to an HACCP-compliant hygiene standard with proven surface quality


Siegling Fullsan: Meet HACCP requirements systematically.

In the food industry, safe manufacturing and processing are top priority. To safeguard product safety and brand trust, minimizing hygiene risks from bacteria, foreign bodies or other contaminants is a must.

Simply meeting hygiene standards on paper isn’t enough, they must be upheld in everyday operations. Therefore, compliancehygiene regulations and HACCP concepts requires consistently robust and transparent solutions that can be audited.

HACCP-compliant
FDA-, EU- and MHLW-compliant

HACCP compliant and food safe

All Fullsan products meet the current FDA, EU and MHLW regulations to ensure first-class, food-safe production and consistent support of HACCP concepts. The products’ declarations of conformity underpin your food safety concept and confirm that Fullsan’s suitable for direct contact with food.

HYGIENE MUST BE VERIFIABLE.
Which is why we document surface quality systematically.
We compare our belt surfaces with competitors’ products under identical test conditions. We evaluate the surface texture using measurable criteria, focusing on sink marks and transition points that may compromise hygiene.
The result is a closed, reproducible surface with seamless splices. These features facilitate cleaning, reduce potential weak points, and ensure unfailingly reliable processes that can be audited.
As a result, the surface quality can be measured and checked continuously.

Test scenario: Surface cleaning using a scrapers

For comparison purposes, a defined quantity of paste was applied to the surfaces of Siegling Fullsan and two competitors’ belts. Under the same conditions, a scraper then removed the paste (see image on the right).
The images below show the residue right after the scraper was applied.

Test
Testing with Fullsan, a perfect surface after cleaning

Result: Siegling Fullsan

Fullsan provides a defined hygiene standard in hygiene-critical production environments. The closed surface minus measurable sink marks enables even and reproducible belt cleaning processes.

Fewer product residues accumulate and no hygiene-critical depressions occur. As a result, the belt surface attracts no residues that could be a breeding ground for microorganisms. This means consistently reliable and verifiable cleaning on an ongoing basis.

Competing Belts: Significant residue remains after scraping

Competing Belts: Significant residue

Competitor 1

Competitors’ belts: Significant residue after scraping

Competitor 2

Irregularities, in particular pronounced sink marks, due to the belt surface design cause residue on competitors’ belts. These textures encourage substances to stick to the belt and make thorough cleaning harder.

The outcomes are as follows:
● More time-consuming cleaning
● Longer downtime
● Greater hygiene risks during ongoing operations

By comparison, Siegling Fullsan has a closed, reproducible surface without any measurable sink marks.

Unwilling to take risks?

More verification required? A direct comparison of sink mark depths

For a direct assessment, the surface texture of Siegling Fullsan and two competitors’ products was analysed under a microscope. The comparison focused on the depth of potential sink marks under identical testing conditions. The images show major differences in the surface texture.

Siegling Fullsan Image

● The surface has an even, closed texture with no prominent sink marks.

● By comparison, measuring any sink marks is virtually impossible.

● As a result, the belt has inherently fewer areas for microorganisms to accumulate.

Mikro 1
Mikro 2

Sink marks are clearly visible on competitor belt A. These cause local depressions in the surface. Compared with Fullsan, the sink mark depth is around 95% higher.

Mikro 2

The images under microscope show prominent sink marks on competitor belt B. Compared with Fullsan, the sink mark depth is around 94% higher.

Further Information

  • 268 EN – Global Food Compliance Overview

    Recommendations for HACCP-compliant fabrication of conveyor and processing belts
    PDF | EN

  • 268 EN – Global Food Compliance Overview

    Global Food Compliance Overview
    Rules and Regulations for Food Production
    PDF | EN

Further Links