4.38 DESIGN REQUIREMENTS FOR COOKIE AND CRACKER SANDWICHING
EQUIPMENT
4.38.1 Definitions
4.38.1.1 Product zone, as defined in Section 2.11, shall include
such accessory equipment as filler tanks, pumps, valves, and
fittings.
To
comment or make suggestions regarding this standard or
begin a new discussion on this standard click here
4.38.2 Specific Design Requirements
4.38.2.1 Catch pans shall be readily accessible or readily
removable, and shall not rest on the floor.
To
comment or make suggestions regarding this standard or
begin a new discussion on this standard click here
4.38.2.2 Skirts and/or aprons shall be readily removable for
cleaning.
To
comment or make suggestions regarding this standard or
begin a new discussion on this standard click here
4.38.2.3 Pumps, valves, piping and fittings in the product
zone shall be of the sanitary take-apart type, and shall be
readily accessible and removable for cleaning.
To
comment or make suggestions regarding this standard or
begin a new discussion on this standard click here
4.38.2.4 Joint surfaces between portable sandwiching equipment
and related equipment (base cake conveyors, package loaders,
wrappers, etc.) shall be removable.
To
comment or make suggestions regarding this standard or
begin a new discussion on this standard click here