In the food industry, cleanliness is essential. It is not enough that pipelines or tanks “work” – they must also be 100% safe for food. And this is where the role of welds begins. Because even the best-designed installation makes no sense if the pipe joints are full of irregularities, pores or discolourations. This is where dirt, bacteria and moisture most often accumulate, which cannot be removed by a regular washing process.
That is why more and more companies in the food sector are opting for TIG welding – a precise technique that allows for smooth, hygienic welds with high corrosion resistance. Welds that not only look aesthetically pleasing, but above all meet the strict requirements of sanitary standards.
In this article, we will show you what standards you must meet if you are planning to weld installations in a food production plant, and why it is worth choosing TIG – also from the perspective of quality audits, safety and… peace of mind.
What exactly is TIG welding?
If you want clean, durable and aesthetic welds – ones that not only hold but also look like they came out of a catalogue – TIG welding is something to look out for. This method is considered one of the most accurate and safest, especially when it comes to stainless steel and industries with high hygiene requirements – such as food or pharmaceuticals.
TIG (i.e. Tungsten Inert Gas) uses a non-consumable tungsten electrode that produces a welding arc that heats the metal. Sounds technical? In practice, it means that there is no spatter and the welded material retains its properties. The whole thing is done in a gas shield (usually argon), which protects the welding area from air – and thanks to this, there is no question of oxidation or discolouration.
This is a method for those who do not accept half-measures. TIG welding allows for almost surgical precision, which is why it works great for thin pipes, hard-to-reach places or elements that must pass quality control without batting an eye. If you care about durability, corrosion resistance and a visual “wow” effect – you’ve come to the right place.
Why does the food industry set higher requirements?
In the food industry, it is not enough that something is “welded”. Here, every detail matters, because food safety is at stake. And that is why welding in the food industry must meet much higher standards than in other industries.
Firstly – surface smoothness. If the weld is uneven or porous, it becomes an ideal place to collect product residue, bacteria or moisture. And neither the manufacturer nor the auditor from the Sanitary Inspectorate want this. Therefore, it is required that the roughness does not exceed Ra ≤ 0.8 µm. It is TIG welding, thanks to its precision, that allows you to obtain such smooth welds – without spatter, without excess material, without discoloration.
Secondly – corrosion resistance. Installations in food plants are regularly washed with chemicals, exposed to moisture and temperature changes. Only a well-made TIG weld – compact, tight and clean – is able to withstand such conditions for many years, especially when working with stainless steel or high-alloy steel.
And let’s not forget about appearance. Yes, the aesthetics of welds also matter – and a lot. An even, repeatable weld is not only a visual issue, but also proof of well-made TIG welding of steel. Especially during the acceptance of the investment or an audit, when inspectors look at each joint.
To sum up: the food industry requires welds that are hygienic, durable and aesthetic. And this is the domain of the TIG welding technique, which gives not only great results, but also peace of mind during each audit.
Key standards and guidelines you must meet
In the food industry, it’s not just about pipes being well welded. What matters most here is compliance with standards that are supposed to guarantee food safety, durability of the installation and the ability to pass every audit without any problems. If you are planning TIG welding of technological installations, it is worth knowing these guidelines – because they often determine whether the investment will be ready for work or will return for corrections.
EN ISO 3834-2 – welding quality is not a coincidence
This is one of the basic standards when it comes to TIG welding in the food industry. To put it simply – it checks whether the company has a well-organized entire welding process: from planning, through the selection of materials, to quality control of welds made using the TIG method. Without this certificate, you can forget about serious orders in food plants.
EN ISO 9606-1 – welder with qualifications
It is not enough to have a TIG welder and good intentions. Every welder must have qualifications confirmed by the EN ISO 9606-1 standard. This is proof that he can perform TIG welds correctly – in accordance with the requirements for stainless steel, TIG pipe welding and even welding thin materials.
EN 1672-2 + EHEDG / 3-A Sanitary – it all starts with hygiene
These standards are like the Bible for designers and contractors of installations in food plants. They specify what the connections should look like, what materials are acceptable and why a smooth, hygienic TIG weld is so important. They also say clearly: no gaps, overflows or sharp edges, because that’s where dirt and bacteria collect. Thanks to TIG welding, you can achieve perfectly clean joints – precisely those that pass EHEDG and 3-A audits without reservations.
ASME BPE – if you also work for the pharmaceutical industry
If the installation is to be used not only for food processing, but also for the production of medicines or supplements, we are entering an even higher level. The ASME BPE standard is an American standard for aseptic installations. Among other things, it requires: welds without pores, perfect documentation and full compliance with CIP/SIP processes. Mechanized TIG welding and orbital technology are now a necessity in such projects.
What does the TIG welding process look like in the food industry – step by step
Everything has to work like clockwork on the production floor – especially where you deal with food. That is why TIG welding in the food industry is not only a matter of technique, but also attention to every detail. Precision, cleanliness and compliance with standards count here. What does such a process look like in practice?
1. Cleaning the material – this is where the quality of the weld begins
Before any weld is created, stainless steel must be perfectly prepared. We are talking about removing grease, oxides, impurities and microscopic dust. This is important because welds made using the TIG method are very sensitive to all types of dirt – they can lead to pores, discoloration and loss of corrosion resistance. And in the food industry, such things are simply unacceptable.
2. Food-grade shielding gases – cleanliness in practice
A key element of the process is the shielding gas, which protects the weld site from oxygen. Argon is most often used, but in food industry applications, certified and safe food-grade shielding gases are necessary. Thanks to them, the welding arc is stable, and TIG welds are smooth, uniform and free of discoloration.
3. Low-oxide control – zero compromises
There is no room for dark deposits and burns in food processing plants. That is why low-oxide TIG welding is increasingly used, which allows for perfectly clean surfaces – ready for CIP cleaning processes and resistant to corrosion. The precision of TIG welding in such an environment really makes a difference – and not only visually.
4. Mechanized and orbital TIG welding of thin-walled pipes
In modern plants, where thin-walled stainless steel pipelines dominate, there is often no room for error. Therefore, where repeatability and tightness are important, mechanized or orbital TIG welding of pipes is used. This type of technique allows for the creation of high-quality TIG welds with perfect smoothness, which are easy to keep clean and comply with the most restrictive requirements.
Quality control and documentation – because it’s not just the weld that counts, but also the proof
In the food industry, everything has to be “on paper”. Even if TIG welding was done perfectly, without the appropriate documentation and tests, no auditor will take it seriously. And it’s no wonder – it’s about the safety of food products, and therefore also about the company’s responsibility to customers and the law.
VT/PT tests – it’s not enough to look
Each weld made using the TIG method must be carefully inspected. This is what visual tests (VT) are for, which allow you to detect defects visible to the naked eye – pores, discolouration, lack of fusion. For more demanding elements, penetrant tests (PT) are also used – they in turn detect microcracks, which could later affect the tightness of the installation.
This is especially important when welding TIG pipes and welds in technological installations, where there is no room for error.
Heat maps – when temperature matters
In some projects – especially when welding pressure elements or in the pharmaceutical industry – the temperature distribution, or so-called heat maps, is also documented. They show whether the material was overheated during welding, which could weaken its properties, especially in the case of stainless steel.
Such an analysis is not just an addition – it is a specific confirmation that everything went according to the rules.
TIG weld protocol – you won’t move forward without it
Finally, the most important thing: the TIG weld acceptance protocol. This is an official document in which you will find all the key information – from the type of material, through the TIG welding technique used, to the test results and data of the welder with the appropriate qualifications (in accordance with EN ISO 9606-1).
Without this, neither technical acceptance nor external inspection will go smoothly.
An example of a situation that may also apply to your plant
Let’s assume that you run a food processing plant – maybe a dairy, a brewery or a juice production line. The installation is working properly, but you are increasingly noticing that the CIP cleaning time is getting longer, water consumption is increasing, and after inspection it turns out that in some places there is a sediment that is difficult to remove.
The reason? It often lies in the quality of the welds – especially where mixed methods or TIG welding without proper control were used.
Imagine that you decide to replace parts of the installation and use mechanized TIG welding of thin-walled pipes with full low-oxide control and the use of food-grade shielding gases. The welds made with the TIG method are perfectly smooth, without pores, discoloration and places where product residues could be trapped.
As a result, the CIP cleaning time is shortened by up to 20%, the line returns to work faster, and you gain additional production time and savings on water, energy and cleaning agents.
Of course, this is just a hypothetical scenario, but if something similar is happening in your company – the Deffor team can help you. We have experience in projects for the food industry and we know how TIG welding can translate into a specific, measurable effect.
The quality of welds is something you shouldn’t skimp on
In food plants, everything works under pressure: time, standards and audits. That’s why welds made using the TIG method should not only be solid, but also smooth, clean and easy to maintain. They influence whether the production line will operate without disruptions – and whether you will pass the inspection without stress.
If you feel that your installation is not quite “up to standard”, CIP cleaning takes longer than before or you just want to make sure that everything is in line with the requirements – it is worth checking.
Check if your installation meets the requirements.
At Deffor, we can take a professional look at the condition of the welds, assess whether they are compliant with the standards and advise on what can be improved. No pressure, no obligations – just an honest conversation about what can be done better. Let us know – we are here to help.
