4  SPECIFIC PRINCIPLES TO COVER EXCEPTIONS AND ADDITIONS TO THE DESIGN, CONSTRUCTION AND CLEANING OF ALL BAKERY EQUIPMENT, AS DEFINED IN SECTION 3.

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.

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.

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.

4.16.1.4 Heating surfaces within the product zone shall be readily accessible or shall be removable.

4.16.1.5 Product zone surfaces of the frying kettle shall be readily accessible and constructed so as to drain completely.

4.16.1.6 All assembled joints shall be sealed or removable and accessible. This requirement does not apply to piping connections.

4.16.1.7 Conveyors in the frying zone shall not have projecting screws or bolts except where necessary for conveyor adjustment or accessibility.

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.

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.

4.16.1.10 Ducts shall be designed, constructed and assembled so that the joints are sealed or the sections removable.

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.

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.

4.16.1.13 Round ducts shall be spaced from fixed surfaces so the duct and adjacent surfaces shall be readily accessible.

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.

4.16.1.15 Water used for air scrubbing, air humidifying and evaporative cooling shall be from a potable source.

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.

4.16.1.17 Kettles, tanks and piping systems shall be constructed and installed to provide suitable pitch for complete drainage.

4.16.1.18 Ingredient sifters shall employ no rubbing action or other physical pressure to facilitate flow. Bristles shall not be used.

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.

4.16.1.20 Insulation of fryers shall be enclosed with metal and sealed at all metal joints. A vent hole will be permitted.

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.

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.