4.9 DESIGN REQUIREMENTS FOR BREAD MOULDERS
4.9.1 Definitions
4.9.1.1 Moulding: That operation and process in the bakery whereby
the dough pieces are shaped and formed into rolls or loaves prior
to final proofing and baking.
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4.9.1.2 Moulder: That mechanism or device in which dough pieces
are shaped and formed into rolls or loaves prior to final proofing
and baking.
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4.9.1.3 Moulder-Panner: A device which automatically deposits the
moulded or shaped dough into baking pans, or onto peel boards, onto
a conveyor, or other baking surfaces.
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4.9.1.4 Panner Indexer : A device, which controls the movement of
pans, indexing them into position to receive moulded or shaped dough
pieces.
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4.9.2 Specific Design Requirements
4.9.2.1 Sheeting rolls shall be arranged to facilitate and allow
cleaning of grooves and flutes; such grooves and flutes shall have
rounded bottoms. Curling chains or belts shall be arranged so they
can be accessible or removable for cleaning.
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4.9.2.2 Dusting boxes shall be provided with attached covers, and
the dusting mechanism shall be accessible, or the parts removable.
Other types of dusting mechanisms shall be constructed so that they
are accessible for cleaning.
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4.9.2.3 The dough surface lubrication system shall conform to Section
3.1.
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4.9.2.4 All internal and external framework, bumpers, guide tracks
or supports resting on floors or attached to ceiling or walls shall
be sealed at the point of contact except for the vertical support
members or legs. Supports and braces, if hollow, shall be sealed.
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4.9.2.5 A removable pan or pans should be provided under the head
section to collect excess flour and dough particles.
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4.9.2.6 Machines incorporating conveying equipment shall conform
to the requirements of Section 4.7.
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