A special copper alloy that could withstand the required temperatures, while still being relatively cost-effective to manufacture, was selected. As the connectors do not come into direct contact with pasta, they could be cleaned mechanically instead without the need to use FDA-approved materials. The customer also demanded controllable motor speeds, which ruled out chemical-resistant plastic as a shield for control cables - as most plastics do not provide the mechanical stability required to maintain the necessary seal after many years of use.

The copper alloy offered permanent chemical resistance against lactic acid, good Electromagnetic Compatibility (EMC) properties and mechanical stability, and cost much less than a stainless steel connecto, which was three to five times more than a standard product.

To prevent flour particles from settling, the EPIC^® connector was designed with as few edges and corners as possible, in accordance with hygienic design principles. The copper alloy was ideal as it offered a smooth surface even without a coating, eliminating the possibility of flaking off and falling into the product zone; this could also be done without the intensive processing required by stainless steel.

Another design priority was ensuring the control cables was not too thin and had a suitable surface finish, to prevent the cables from moving around inside the connector's opening and becoming frayed over time. Like the connector itself, the cable had to withstand mechanical stress, lactic acid and heat. LAPP's engineering experts recommended to the customer silicon cables which could resist plant and animal-based oils and greases, as well as temperatures of up to 180^°C for the job. Pre-assembled cables and connectors were recommended to the customer to minimise assembly errors, while no efforts were spared, with even the seals inside the connector made from fluorinated rubber (FKM), a premium sealing material with a wide range of uses.