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FOOD SAFETY · ENVIRONMENTS

What Is a Washdown Area?

A washdown area is a part of a plant that is cleaned regularly with water, detergents and sanitizers, often hot and at high pressure, to keep it hygienic. They are common in food, beverage, dairy, meat and pharmaceutical production, and any equipment installed there has to be sealed, corrosion resistant and easy to clean.

01

The Short Answer

Wash-down schedules vary from a rinse between batches to a full clean at the end of every shift. Equipment that is not designed for it fails in predictable ways: water and chemicals get past seals, plastic and paint degrade, and food residue builds up in gaps where bacteria can grow.

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    High ingress protection IP66 and IP69K sealing against jets, ideally across the whole enclosure.
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    Corrosion-resistant materials Stainless steel, with 316 grade where chlorides and acids are used.
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    Hygienic shapes Flat, crevice-free fronts and curved edges that drain.
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    Sealed connectors M12 connections instead of open ports and cable glands.
02

Why It Matters

Our hygienic design guide explains how washdown computers are built, our IP69K vs IP67 FAQ covers sealing, and our 304 vs 316 stainless steel guide covers materials. See our work in food and beverage.