4.2.1.1 The product
zone of a dough trough shall include all inside surfaces, the
exterior of the rim, and all other surfaces with which the product
may come in contact
4.2.2.2 Trough rims
shall be so constructed that the underside and corners shall
be readily accessible for cleaning or, if closed, shall be sealed
by welding or by other suitable means. The trough rim corners
shall be structurally reinforced to reduce damage.
4.2.2.6 Bearings shall
be outside the product zone and shall be sealed or self-lubricated;
and the design and construction shall be such that lubricant
cannot leak, drip or be forced into the product zone.
4.2.2.8 Chute-type ends
shall be designed so that the hinge, over-lapping guides and
other parts that come in contact with the dough shall be accessible
for cleaning.