ANSI/BISSC/Z50.2-2003
Sanitation Standard
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4.7 DESIGN REQUIREMENTS FOR CONVEYORS
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4.7.1 Definitions
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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
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