Food hoses
Food hoses are intended to come into contact with food products and semi-processed food products. They are made from materials approved to come into contact with food. Their inner layer is made of rubber compounds, which are white, odour-free and taste-free but also of PVC, polyethylene and other polymers that feature high level of purity, do not contain harmful additives (plasticisers, fillers, stabilisers, colourants etc.) deteriorating organoleptic characteristics of transferred products. Depending on their type, the hoses are suitable for such foodstuffs as, for example: drinking water, milk and dairy products, alcohol, fruit juices, beverages, fats, oils etc. These hoses can be also used in the pharmaceutical and cosmetics industry.
Check the following for some useful information and products intended for foodstuffs:
Material requirements for the inner layer of a food hose >
Regulations concerning food hoses >
Material requirements for the inner layer of a food hose
- Materials approved for food contact in compliance with effective regulations – FCM (Food Contact Materials)
The materials should be sufficiently inert so that their constituents do not have negative effect either on consumer health or on food quality. To ensure the safety of FCM and to facilitate the free circulation of goods, the European Union introduced a number of requirements and control measures. These regulations include the requirements for:
- materials approved for use in contact with food,
- acceptable levels of content or migration (leaching) of additives to model fluids simulating particular food types,
- appropriate marking e.g. with a graphic symbol (glass and fork) (read more: EU regulations).
- Smooth inner layer
It is important for the product to be conveyed through the hose in an undisturbed manner. It must not adhere to the hose wall nor permeate into its structure. A smooth, non-porous inner layer facilitates cleaning and prevents sedimentation of medium and other impurities inside the hose.
- Resistance to the medium (substance, which is conveyed through the hose) and use of the hose according to intended purpose
Not all food grade hoses are suitable for all types of food. The hose shall be used in accordance with the appropriate certificate and application recommended by the hose manufacturer (e.g. milk hose; wine, beer and fruit juices hose; oil and fat hose). If there is a reaction between a medium (food product) and an incorrectly selected hose material, the medium may be contaminated by the substances transferred from the hose inner layer (e.g. plasticisers or other additives) as a result of leaching (migration).
- Resistance to cleaning conditions
Hoses should be cleaned as recommended by the manufacturer. Type, concentration, temperature and contact duration are critical factors. It is necessary to check if the chemical resistance of the hose inner layer is compatible with a cleaning agent used for hose cleaning (read more: Hose cleaning).
- The regulation of the European Parliament and of the Council concerning materials and articles intended to come into contact with food guarantees that the constituents of the material do not migrate into food in amounts which may be harmful to the consumer health or affect organoleptic characteristics of the medium.
- Applies to all food grade hoses.
- Regulation on good manufacturing practice (GMP – Good Manufacturing Practice) for materials and articles intended to come into contact with food – general guidelines for quality assurance system and quality control system, documentation and rules for the application of printing inks on the surface of the material or article that is not directly in contact with food.
- Applies to all food grade hoses.
- Plastic materials and articles intended to come into contact with food: general requirements, list of permitted materials and additives, testing conditions, specific migration limits (SML) and overall migration limits, list of food simulants imitating food for migration testing of additives and proper assignment of food simulants to specific types of food, sample declaration of compliance.
- For plastic hoses (except for rubber and silicone).
- It also refers to Regulation 1978/142 setting out the acceptable level of vinyl chloride monomer in plastic materials and to Regulation 1895/2005 restricting the use of some epoxy derivatives in materials and articles intended to come into contact with food.
- An American agency for food and pharmaceuticals. The requirements for materials intended to come into contact with food are set out in Chapter 21 of the Code of Federal Regulations (21 CFR) and include a list of approved materials and additives. Compliance with FDA means a manufacturer’s declaration and is internationally recognised.
- An independent organisation helping protect human health; sets standards regarding finished products based on FDA guidelines, internationally known and recognised.
- An independent organisation; sets out standards for the design and monitoring of equipment used in the dairy, food and pharmaceutical industry, which allow maintaining adequate cleanliness. It is known and recognised around the world.
- An institute for risk assessment and health protection, gives recommendations regarding materials intended to come into contact with food, including rubber and polymers.
Learn more about:
Selected food hoses from our product range
- Diameter range: 25 mm ÷ 102 mm
Inner layer: White NBR/PVC rubber
Reinforcement: Synthetic braid, steel helix
Outer layer: Blue EPDM rubber
Working temperature: From -25°C up to +100°C
- Diameter range: 19 mm ÷ 100 mm
Inner layer: White NBR rubber
Reinforcement: Synthetic braid, steel helix
Outer layer: Blue synthetic rubber
Working temperature: From -20°C up to +90°C
Diameter range: 51 mm ÷ 76 mm
Inner layer: White NR/NBR rubber
Reinforcement: Synthetic braid, PET helix
Outer layer: Synthetic braid, PET helix
Working temperature: From -30°C up to +85°C
Diameter range: 19 mm ÷ 102 mm
Inner layer: White butyl rubber (IIR)
Reinforcement: Synthetic braid, steel helix
Outer layer: Red butyl rubber (IIR)
Working temperature: From -40°C up to +120°C
- Diameter range: 19 mm ÷ 102 mm
Inner layer: White NBR rubber
Reinforcement: Synthetic braid
Outer layer: Blue CR rubber
Working temperature: From -15°C up to +90°C
- Diameter range: 10 mm ÷ 150 mm
Hose material: Transparent PVC
Reinforcement: Steel helix
Working temperature: From -15°C up to +60°C
- Diameter range: 20 mm ÷ 151 mm
Hose material: Transparent PVC
Reinforcement: Hardened PVC helix
Working temperature: From -15°C up to +60°C
- Diameter range: 3 mm ÷ 60 mm
Hose material: Transparent PVC
Reinforcement: No reinforcement
Working temperature: From -15°C up to +60°C
- Diameter range: 4 mm ÷ 50 mm
Hose material: Transparent PVC
Reinforcement: Polyester braid
Working temperature: From -15°C up to +60°C
- Diameter range: 13 mm ÷ 150 mm
Hose material: Transparent PVC
Reinforcement: Hardened PVC helix
Working temperature: From -10°C up to +55°C
Drinking water hoses – requirements
Drinking water or potable water, that is water intended for human consumption, is defined as: water in its original state or after treatment, intended for drinking, cooking, food preparation or other domestic purposes, distributed through a water supply network, supplied by water tankers, in containers or bottles, and all water used in food production.
Water and water supply systems are subject to special legislation – general European legislation (Directive 98/83/EC) and detailed requirements of a state hygiene institute respective for a country, where the water hose will be used. The National Institute of Hygiene (PZH) assures water safety in Poland. The State Sanitary Inspection supervises the use of materials and articles for potable water. In Germany, plastic materials and articles that are in contact with drinking water should meet the requirements of KTW and DVGW. WRAS approval is to show the conformance with regulations in Great Britain, whereas in the USA it is NSF-61. These certificates are granted by country-specific institutes but are accepted and recognised in many countries.
SAFE WATER
Safe water (drinking water/potable water) is defined as water intended for human consumption:
- contains no microorganisms or parasites,
- contains no harmful chemical substances in amounts posing hazard to heath,
- has no aggressive corrosive properties.
Hose for delivering cold and hot drinking water – ACQUA ADTK
Hose for delivering cold and hot drinking water – ACQUA ADTK
| Inner layer | Mirror-smooth technopolymer |
|---|---|
| Reinforcement | Synthetic braid |
| Outer layer | Blue technopolymer |
| Working temperature | From -30°C up to +90°C |
Flexible delivery hose designed to convey cold drinking water (+23°C) and hot drinking water (+60°C).
The white, mirror-smooth inner surface:
prevents biofilm formation on the walls, is easy to clean and maintain,
has no adverse effect on consumer health,
phthalate-free, contains no ADI (animal derived ingredients) nor other hazardous substances subject to the restrictions in accordance with REACH,
does not affect organoleptic characteristics of water even at high temperatures
The external layer is resistant to abrasion, ozone and atmospheric conditions. A suction-delivery hose version with a steel helix is available on request.
Standards and requirements:
- general: EC 2002/95 (RoHS), EC 1907/2006 (REACH), 2002/95/EC (RoHS),
drinking water approval: PZH BK/W/1040/01/2018 (valid through 13-12-2021), UBA-Leitlinie , KTW, DVGW W270, D.M.174,
- food industry, contact with food: EC 1935/2004, EC 2023/2006 (GMP), EC 10/2011 (inner layer).
Cleaning:
steam at +120°C for max. 30 minutes (in open system),
other (CIP) always check with Tubes International.
Assembly of fittings to hoses.
Fittings for food hoses are mounted with worm drive clamps or ear clamps, they can also be crimped with ferrules. The food hoses basically come with AISI 316 stainless steel fittings. Their inner surface must have perfectly smooth finish of hygienic quality.
Learn more:
Stainless Steel Hygienic Couplings >
Hose cleaning
The hose (with or without fittings) can be detached from the installation and cleaned separately, by rinsing, using detergents and disinfectants, and if necessary, sterilisation. Apart from the methods above, a procedure of cleaning the whole installation without dismantling is used in the food industry:
- CIP (Cleaning in Place) Instead of food products, rinsing and washing substances flow through the installation one after the other in order as follows: water, low percentage alkaline solution, water, low percentage acid solution, water.
- SIP (Sterilization in Place) Saturated steam at about +110°C – 140°C flows through the installation. Temperature, time and number of cycles depend on hygiene requirements (e.g. 121°C for 30 min.) and hose resistance.
Also check:
