4.37 DESIGN REQUIREMENTS FOR DOUGH FORMING EQUIPMENT

4.37.1 Definitions

4.37.1.1 Dough Forming Equipment is all equipment that is used for preparing a finished dough for baking or freezing including, but not limited to, dough feeding, laminating, sheeting, gauging, dusting, topping, cutting, moulding and wire cutting of doughs and/or similar materials, and shall include bar machines.

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4.37.2 Specific Design Requirements

4.37.2.1 Conveyors which are part of the equipment and which carry the product through a filling, icing, glazing, cutting, topping or dusting application shall be removable or accessible for cleaning.

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4.37.2.2 Drive components shall be accessible.

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4.37.2.3 Hoppers shall conform to the requirements of Section 4.21.

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4.37.2.4 Belting for cutting aprons and rotary moulding machine extraction aprons shall be exempt from the non-absorbent provisions of Section 3.1.15.

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4.37.2.5 Cutters, dies and die rolls may be fabricated from brass or bronze.

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