4.30 DESIGN REQUIREMENTS FOR PIE MAKE-UP EQUIPMENT
4.30.1 Definitions
4.30.1.1 Pie Make-Up Equipment is that equipment used for
dividing, dusting, sheeting, lapping, depositing, conveying
and trimming pie dough or materials, and includes depositors
or pumps for fillings and washes, and spray equipment.
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4.30.2 Specific Design Requirements
4.30.2.1 All components of the system shall be constructed
and installed to properly handle materials used. Potentially
hazardous ingredients used in pie make-up require special handling
to prevent product deterioration. The hopper or reservoir capacity
for eggs, milk or similar ingredient washes shall be limited
to 2 gallon (7.5 liters). All equipment and components shall
be accessible and easily cleanable.
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4.30.2.2 Filling hoppers shall be removable or readily accessible.
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4.30.2.3 Pie pan carriers shall be readily removable or readily
accessible.
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4.30.2.4 Pie pan carrier chains, dogs, indexing mechanisms
and related equipment shall be accessible.
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4.30.2.5 Dough sheeting roll surfaces shall be smooth but
may be grooved. The bottom and end radius shall be a minimum
of 1/16 inch (1.5mm). Groove depth shall not exceed one-half
groove width. Surface faces of grooves shall be smooth.
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4.30.2.6 Dough lapping devices shall be removable or shall
be accessible. Driving mechanisms should not be over the product
zone.
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4.30.2.7 Pumps, including piston fillers and vane types, shall
be of sanitary take-apart design at least equal to 3-A Standards
for Pumps, and shall be readily accessible.
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4.30.2.8 Filling depositor piping, nozzles, hoppers and valves
shall meet 3-A Standards for Piping and Fittings.
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4.30.2.9 Trimmer heads, marking devices, cutters, decorators
and similar accessories contacting the product shall be removable.
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4.30.2.10 Part numbers, where required, such as on rolls
or pistons, shall not be in the product zone.
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4.30.2.11 Systems, which apply an ingredient to the product,
or product contact surfaces of the equipment, shall have a
reservoir readily accessible, or removable and accessible,
and any distribution lines shall be removable.
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4.30.2.12 Attached covers shall be provided for dough hoppers
and ingredient reservoirs. Covers shall be of the overlapping
type and if they are in two or more parts, they shall be designed
with drip protectors. When covers or doors are in the open
position, any liquid from the inner or outer surfaces shall
not drain onto the product or product zone.
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4.30.2.13 Equipment used for applying dusting ingredients
shall be removable, and the product zone components shall be
accessible. The hopper of this equipment shall be supplied
with an attached cover.
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4.30.2.14 Structural members in the non-product zone shall
be so designed and arranged as not to form traps, recesses
or pockets.
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4.30.2.15 Means shall be provided to collect product and
ingredient spillage. This collecting equipment shall conform
to requirements of Section 3.1.
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4.30.2.16 Conveyors used as parts of the machines shall conform
to the requirements of Section 4.7.
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