ANSI/BISSC/Z50.2-2003 Sanitation Standard

4.7 DESIGN REQUIREMENTS FOR CONVEYORS

4.7.1 Definitions

4.7.1.1 Product zone, as defined in Section 2.11, includes the surfaces of such adjuncts as side guides and fittings, with which ingredients, mixes, or unwrapped bakery products may have contact during the course of manufacture. The return strands of conveyors having a product zone shall be considered as product zone.

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4.7.1.2 Non-Product zone, as defined in Section 2.11.1, includes drive mechanisms and housing, but excludes hermetically sealed spaces and oil filled gear cases.

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4.7.2 Specific Design Requirements

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4.7.2.1 Catch pans shall be readily accessible or readily removable and shall not rest on the floor.

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4.7.2.2 All structural members shall provide a minimum amount of flat horizontal surfaces.

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4.7.2.3 All surfaces and areas where crumbs, carbonized particles, flour dust, or foreign material accumulate shall be accessible for cleaning.

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4.7.2.4 Rollers, pulleys, sprockets, and trolley wheels shall be free of end recesses and shall be closed if hollow.

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4.7.2.5 The joints between rollers, pulleys and sprockets, and the shafts on which they are mounted and tightly fitted, do not have to meet the requirements of Section 3.1.11.

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4.7.2.6 Housings and hoods shall be accessible or removable.

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4.7.2.7 Drive mechanisms should be mounted below or at side of product zone and off the floor. Drive mechanisms above the product zone shall have drip pans, which are removable or accessible.

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4.7.2.8 "Flatflex” wire-type belting shall have openings with minimum dimension of 7/32 inch by 1 inch (5.5mm by 25mm) and shall be removable or provided with facilities for in-place cleaning.

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4.7.2.9 Flat wire rod connected type “Omniflex” type belting shall have minimum openings of 3/8 inch (10mm) in the smallest dimension and shall be removable or provided with facilities for in-place cleaning.

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4.7.2.10 Woven Spiral “Cordweave” balanced or similar wire belting shall be removable for cleaning or be provided with facilities for in-place cleaning. Note: "Cordweave" and similar type belts should be of material and design capable of withstanding temperatures required to release imbedded materials.

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4.7.2.11 Wire or rod-type conveyors shall be removable or provided with facilities for in-place cleaning

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4.7.2.12 Drip or catch pans shall be provided under all trolley-type conveyors and shall be readily removable or readily accessible.

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4.7.2.13 Pan carrying accessories such as hooks or racks shall be removable, or facilities shall be provided for washing and in-place cleaning.

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4.7.2.14 Belts having rough textured surfaces may be used for empty pan conveyors but, if used, shall be removable, or facilities shall be provided for washing and in-place cleaning.

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4.7.2.15 Cable may be used for pan return conveyors, but if used, shall be of the non-raveling type.

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4.7.2.16 Chains may be used for pan return conveyors, but if used, they shall be accessible or removable.

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4.7.2.17 Conveying surfaces shall be supported by the minimum amount of carrying surface or bed as required. Rods, slats, rollers or like supports shall be used where practical.

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4.7.2.18 The spaces between slats on slat conveyors shall be wide enough to facilitate cleaning and shall be not less than one-half the depth of the slats, with a minimum of 1⁄2 inch (12mm) between slats.

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4.7.2.19 "Table Top" type conveyor chains shall be removable for cleaning or facilities provided for in-place cleaning.

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4.7.2.20 Fabric belts shall comply with Section 3.1.15 and side edges shall be sealed.

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4.7.2.21 Scrapers, brushes or other attachments used to prevent accumulation of deposits on belt surfaces or pulleys shall be removable.

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4.7.2.22 Drip or catch pans shall be provided under all scrapers, brushes, or other attachments to prevent accumulation of deposits on belt surfaces or pulleys and shall be removable or accessible.

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4.7.2.23 Monorail systems with carrying attachments above the product zone, shall be provided with drip pans or guards under the attachments.

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4.7.2.24 All monorail track shall be of single piece construction with all surfaces accessible. All joints shall be closed.

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Created August 2006 - American Society of Baking