Design

Author

Systems design

PMTech makes pumping systems smarter, supporting customers in designing digital solutions for remote monitoring and predictive maintenance, ensuring uncompromising efficiency and operational continuity.

PMTech doesn’t just design individual components: we design and find solutions for all major water-related systems, including:

  • Pressurization units for civil, commercial and industrial use.
  • Fire prevention systems with automatic and emergency systems.
  • Rainwater and treated wastewater recovery and reuse systems.
  • Lifting and drainage stations for clear, rain and waste water.
  • Agricultural irrigation systems (drip, sprinkler, pivot, variable pressure).
  • Industrial cooling and heating circuits (HVAC, evaporative towers, chillers).
  • Drinking and process water treatment systems, with dosing and recirculation pumps.
  • Solutions for aggressive and corrosive fluids in the chemical and pharmaceutical industries.
  • Integrated systems with inverters and industrial automation, ready for remote control and Industry 4.0.

PMTech also specializes in hygienic design

Hygienic design is the set of principles, standards, and techniques used to design, build, and maintain production facilities, equipment, and environments to ensure the hygienic safety of products, especially in the food, pharmaceutical, and cosmetics industries.

The main objective is to prevent contamination and ensure that surfaces and components in contact with the product are easy to clean, do not release harmful substances, and do not encourage microbial growth.

Hygienic design

Key principles of hygienic design

  1. Materials suitable for contact with food
    • They must comply with regulations such as Reg. (EC) 1935/2004 and MOCA (Materials and Objects in Contact with Food).
    • Common materials: AISI 304 or 316 stainless steel, FDA/EU certified plastics.
  2. Smooth, non-porous surfaces
    • Avoid cracks, sharp edges and cavities where product residue or contaminants can accumulate.
    • Ensure low surface roughness (e.g. Ra < 0.8 µm for food surfaces).
  3. Easy to clean and sanitize
    • Design machines and systems so that they can be easily dismantled or cleaned in place (CIP).
    • Avoid dead zones in pipes or equipment.
  4. Prevention of cross-contamination
    • Physically separate dirty and clean areas.
    • Ensure proper flow of materials and personnel.
  5. Drainage design
    • All liquids must be able to drain easily to avoid stagnation.
  6. Resistance to thermal and chemical processes
    • Materials and equipment must withstand washing and sanitization cycles, both thermal and chemical.

Main rules and guidelines

  • EHEDG (European Hygienic Engineering & Design Group) – European guidelines for the hygienic design of food equipment.
  • 3-A Sanitary Standards – US standards.
  • ISO 14159 – Hygiene requirements for food machinery.
  • EU regulations on food safety and MOCA.

Applications

  • Food industry: processing, filling and packaging plants.
  • Pharmaceutical industry: sterile and non-sterile production equipment.
  • Cosmetics sector: production of creams, lotions and sensitive products.
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