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...Journal of hygienic engineering and design review paper udc basic factors for food processing equipment its cleanabilities with minimal contamination risk tadeusz matuszek mechanical faculty gdansk university technology g narutowicza st poland e mail tmatusze pg gda abstract in this respect to the manu key words hygiene surface facturing suitable have clean abilities tools blunt sharpness been presented considered specific pro area cessing lines all these graphically shown introduction numbered figure one they be specifi production is most complicated cally taken into consideration so call open sophisticated raw materi productivity process als due their sensitivity chemical activity ing as well it important at because very high demand when material being prepared sanitation requirements both processes parameters ready eat can also analysed through many oth machinery together auxiliary technical outfit er technological but particu surroundings data where lar importance seen among branch...