Food manufacturing involves cleaning processes that run behind-the-scenes to maintain factory hygiene. However, what happens if your food grade stainless steel equipment cannot be cleaned effectively in the first place? What happens if cleaning processes cannot reach all areas? When it comes to hygienic food processing equipment, its not cleaned – it is designed first. Hygiene usually carries connotations of cleaning regimes, sanitisation schedules and validation checks – operational procedures that certainly have their place. But they do not guarantee hygiene; is designed much earlier than that.