
Own ViwateQ installation
They enjoy working with it. They take real pride in their work, because you can clearly see what you have and haven't done. The product looks superb. They fully stand behind it.
Product planner Timo Tengermann

In food processing, stainless steel is in daily contact with fat, protein, starch, sugar and water. On a rough surface and around welds, product sticks. That costs cleaning time and increases the risk of biofilm and cross-contamination.
Standards such as EHEDG and 3-A therefore set requirements for the roughness of product contact surfaces. Equipment manufacturers and producers need a finish that demonstrably meets them, without treating the steel with chemicals.

ViwateQ Finishing optimises the topography of the stainless steel, including welds and complex shapes.
The stricter 0.6 µm used in meat and fish processing is also achievable.
Product and dirt get less grip on the surface.
Shorter cleaning cycles and less downtime between production runs.
Fully mechanical, so nothing is left behind on the steel.
Yes. ViwateQ Finishing brings the roughness (Ra) within EHEDG requirements, so bacteria and product residues adhere less and cleaning is faster and more thorough. We make this measurable with roughness and topography (SRI) measurements, and corrosion resistance has been tested to ISO 9227. And because the process is fully mechanical, no chemical residues are left behind.
As a stand-alone treatment, ViwateQ easily achieves a roughness below 0.8 µm, depending on the starting material. That meets the general EHEDG and 3-A requirement. The stricter 0.6 µm used in meat and fish processing is also achievable.
Yes. Both new and existing frames and parts can be treated. Feel free to request a free sample first.



Have your parts finished by ViwateQ service, or bring the technology into your own production with a dedicated cabin. We help you choose the route that fits your volumes.

Tell us which machines or parts you want finished. An engineer will contact you personally.
