1 BASIC CRITERIA
FOR BAKERY EQUIPMENT
1.1 Scope
The requirements of this standard apply to the design , construction
, and cleaning of various items and groups of items of bakery
equipment as specifically set forth herein. This standard
applies equally to accessory equipment where applicable.
1.2 Purpose
The purpose of this standard is to serve as a guide to:
1.2.1 Manufacturers, in the design and construction of machinery
and equipment, which can readily be maintained in a clean
condition.
1.2.2 Users of such equipment in the selection, purchase,
installation and modification.
1.2.3 Federal, state, county, district and municipal health
authorities and other food regulatory agencies.
1.3 New Developments
It is intended that this standard shall allow and encourage
freedom for inventive genius and new developments. Equipment
specifications which are developed proposing differences
in design, material, construction or other features, and
which are, in the opinion of the manufacturer or fabricator,
equivalent or better, may be submitted at any time for consideration
to the ANSI Z50 Committee c/o American Society of Baking.
1.4 New Equipment
After the date on which a specific standard is adopted, all
new items or equipment referred to in the standard shall
conform to the requirements of the standard.
1.5 Existing Equipment
This standard is not intended to be retroactive in its application
to existing installations, but when modifying existing equipment,
the modification shall conform to the standard covering this
equipment.
1.6 Safety Code
Attention is directed to the American National Standards
Institute (ANSI) Safety Requirements for Bakery Equipment
(Z50.1 latest version), the provisions of which should be
observed in the manufacture, installation and operation of
bakery machinery and equipment. Nothing in this standard
is designed or intended to conflict with or supersede safety
requirements.
1.7 Fire Code
All equipment shall fulfill the requirements of the applicable
National Fire Protection Association (NFPA) National Fire
Codes or the authority having jurisdiction.
1.8 Plumbing
All plumbing shall fulfill the requirements of the state,
county and municipal codes applicable to each installation.
1.9 Effective Date
This standard shall become effective on the date of publication
indicated. Review for revision is periodic and at the discretion
of the ANSI Z50 Committee c/o American Society of Baking.
1.10 Interpretations
For uniform and reasonable application of this standard,
interested persons are invited to submit comment and inquiries
to the ANSI Z50 Committee.
1.11 Areas of Responsibility
It shall be the responsibility of the equipment supplier
and equipment buyer to ascertain that the delivered equipment
conforms to the applicable cleaning standards for such equipment.
The equipment supplier shall provide information on how to
access the equipment so it may be cleaned. Upon completion
of delivery, it shall be the responsibility of the equipment
buyer to maintain the equipment in a clean and sanitary condition.
To
comment on any of the following visit the Sanitation
Forum and either locate an exisitng thread by reference
number or create a new thread