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Critical components in the food processing industry: withstanding harsh conditions and preventing component failure

In this webinar, you’ll learn why it’s critical to have components made of stainless steel with an IP69K rating. Stainless steel provides not only hygiene but corrosion resistance, durability, non-reactivity and, maybe most importantly, regulatory compliance.

Available on: March 13, 2025

Sponsor: Solve Industrial Motion Group

Register Today!
Duration: 1 hour

Summary

Few industries have cleaning regimens as severe as those in food and beverage processing. The washdowns of equipment are severe: caustic solutions being sprayed or otherwise applied often at extremely high pressures – all of that necessary to remove any buildup of food and other things, which, if left untreated, can invite microbial contamination. And contamination invites recalls – or worse. In this webinar, you’ll learn why it’s critical to have components made of stainless steel with an IP69K rating. Stainless steel provides not only hygiene but corrosion resistance, durability, non-reactivity and, maybe most importantly, regulatory compliance. And the IP69K rating is the highest level of ingress protection against those high-pressure sprays, ensuring your plant components are clean and sanitary but also uncompromised by your cleaning processes.

Speakers

Matthew Pierotti
Senior Product Manager

Matt Pierotti is the Senior Product Manager for Ball Bearings for Solve Industrial Motion Group. With over 10 years of power transmission experience within the food and beverage industry.

Ryan Linke
Regional Vice President

Ryan Linke is the Regional Vice President of Sales for Solve Industrial Motion group. He has over 28 years of experience in the Food and Beverage industry.

Moderator

Dave Fusaro | Editor in Chief | Food Processing

Dave has been editor in chief of Food Processing since 2003. Before that, he was editor in chief of Dairy Foods and managing editor of Prepared Foods, so he’s been covering the food and beverage industry for 30 years and has visited dozens, maybe 100 or more, food and beverage plants

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