4.16 DESIGN REQUIREMENTS FOR DOUGHNUT EQUIPMENT
4.16.1 Specific Design Requirements
4.16.1.1 Proofing cloths shall conform to the requirements of Section
3.1, except they may be of absorbent material but shall be readily
removable for laundering.
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4.16.1.2. Inspection windows, panels and covers shall be of shatter-resistant
materials and, if used in high temperature equipment, they shall
also be of heat resistant materials. They shall be sealed or readily
removable.
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4.16.1.3 Separate flues shall be provided for venting vapors from
the frying section and or venting products of combustion from the
combustion chamber used to heat the fat.
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4.16.1.4 Heating surfaces within the product zone shall be readily
accessible or shall be removable.
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4.16.1.5 Product zone surfaces of the frying kettle shall be readily
accessible and constructed so as to drain completely.
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4.16.1.6 All assembled joints shall be sealed or removable and accessible.
This requirement does not apply to piping connections.
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4.16.1.7 Conveyors in the frying zone shall not have projecting
screws or bolts except where necessary for conveyor adjustment or
accessibility.
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4.16.1.8 Stacks, ducts, hoods and canopies shall be designed, constructed,
located and protected so that drippings of condensate, grease, carbon
or other extraneous substances cannot fall into the product zone.
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4.16.1.9 Stacks, ducts and hoods shall be designed and constructed
so the entire interior is accessible. Internal protrusions such as
screws, boltheads, nuts, rivets and similar projections shall not
be permitted.
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4.16.1.10 Ducts shall be designed, constructed and assembled so
that the joints are sealed or the sections removable.
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4.16.1.11 Ducts, wherein water may accumulate, shall be pitched
to provide complete drainage, and arranged so that the water shall
not leak or drip into the product zone. Stacks, which carry off combustion
gases, are exempt from this requirement.
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4.16.1.12 Rectangular ducts which are not removable, but adjacent
to a fixed surface, shall either be sealed thereto, or the duct shall
be spaced away from the fixed surfaces a distance equal to one-fifth
(1/5) of the width of the duct, except that such distance shall not
be less than 2 inches (50mm). The space shall be 18 inches (460mm)
if adjacent to unprotected combustible material.
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4.16.1.13 Round ducts shall be spaced from fixed surfaces so the
duct and adjacent surfaces shall be readily accessible.
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4.16.1.14 Reservoirs or hoppers shall be provided with covers of
the overlapping type, and if they are in two or more parts, they
shall be designed with drip protectors. Hinged covers shall pivot
outboard.
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4.16.1.15 Water used for air scrubbing, air humidifying and evaporative
cooling shall be from a potable source.
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4.16.1.16 Pumps, piping, valves and fittings used to dispense or
convey frying fats, batter, glaze, icings, jellies and fillings shall
be of sanitary, take-apart type at least equal to 3A Standards, and
shall be accessible for inspection and cleaning.
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4.16.1.17 Kettles, tanks and piping systems shall be constructed
and installed to provide suitable pitch for complete drainage.
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4.16.1.18 Ingredient sifters shall employ no rubbing action or other
physical pressure to facilitate flow. Bristles shall not be used.
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4.16.1.19 Roller chains of the riveted type that operate in the
frying fat shall conform to all the provisions of Section 3.1 except
Sections 3.1.2, 3.1.11 and 3.1.12.
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4.16.1.20 Insulation of fryers shall be enclosed with metal and
sealed at all metal joints. A vent hole will be permitted.
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4.16.1.21 Hoisting mechanisms shall be designed, installed and
protected to prevent foreign material from falling into the product
zone. The provisions of Section 3.2.1 shall apply to wire cable.
Chain or rope shall not be used in hoisting mechanisms.
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4.16.1.22 Equipment shall be constructed to provide a floor clearance
of at least 6 inches (150mm). Structural members shall be arranged
as not to form traps, recesses or pockets. If made of hollow stock,
frame members shall have the ends closed.
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