Food machinery needs to contact food. What EPB materials are available, and what design points should be noted?

EPB has a complete range of FDA food-contact certified grades, divided into room-temperature and high-temperature food-grade, including EPB6, EPB6A, EPB11, EPB5A, and EPB23. They can be used directly in food processing, packaging, and filling equipment. EPB6: -40~80°C, white, for clean packaging equipment, with low requirements for shaft hardness; EPB6A is PTFE-free and silicone-free, suitable for soft shafts, with a low coefficient of friction; EPB11 is PTFE-free and silicone-free, can be used underwater and at -100°C low temperature, but when ambient temperature is above 50°C a retaining structure must be added; EPB5A, -100~250°C, high-temperature, high-load, low-speed, chemical-resistant; EPB23, -100~180°C high-temperature food-grade, high-load wear-resistant. Selection notes: food bearings do not mean they resist all cleaning agents. Acidic and alkaline cleaning media require checking chemical resistance. The manual's chemical resistance data are only room-temperature single-medium tests. Actual high-temperature mixed cleaning media must be tested by prototype immersion. For food equipment above 80°C, prefer EPB23 rather than ordinary EPB6. For mating shafts, chrome-plated hard shafts are recommended, with roughness Ra0.2-0.6. During assembly, a small amount of food-grade grease can be used to shorten the running-in period. Typical applications: beverage filling machines, baking equipment, and food conveying mechanisms. Note that EPB11 is prone to displacement above 50°C, so circlips and retaining rings must be added to limit it and prevent the bearing from moving in the housing bore and failing.