Magnet Strength

It would be ideal if 100% magnetic separation could be guaranteed but, although aimed for, unfortunately, there are several reasons why this is practically not feasible. We unpack these reasons in this article.

Loss of magnet strength is called 'demagnetization'. This article covers off on some causes of demagnetization.

In basic terms, 'shorting-out' is used in food industry magnetics to describe when the surface strength is 'used up' by the build-up of contaminants collected on the surface of the magnet.

Abrasion can have a detrimental effect on the magnet's strength and effectiveness, and therefore have a negative impact on food safety in your plant. Find out about Magnattack's technology that helps prevent excessive wear and tear to magnetic separators.

Demagnetization refers to the loss of strength of a magnetic separator. How is it caused? Read this blog post to find out.

What are magnetic separators? Where are they used? How do they work? Why are they needed? These are questions that are commonly asked by people who are unfamiliar with the process of magnetic separation. So, we're breaking it down.

Magnets should be tested yearly in accordance with a HACCP International program and the current 0909MAGSEP 1-2010 Food Safety Standard to ensure they are within specification and, if identified, any causes of demagnetization or damage to the magnet are flagged and can then be corrected.