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

4.18  DESIGN REQUIREMENTS FOR CONTINUOUS MIX EQUIPMENT

4.18.1 Definitions

4.18.1.1 Product zone as defined in Section 2.11 shall include such accessory equipment as pumps, valves and fittings.

4.18.2 Specific Design Requirements

4.18.2.1 Product zone surfaces shall be readily accessible or removable for cleaning.

4.18.2.2 Permanently joined product zone surfaces with internal angles less than 135 degrees shall have a radius of not less than 1/4 inch (6mm) except where a small radius is required for proper mechanical functioning. In such case the radius shall not be less than 1/32 inch (0.8mm), and cleanable.

4.18.2.3 Pumps, valves, piping and fittings in the product zone, including those used to insert thermometer and pressure gauge bulbs, shall be of the sanitary take-apart type, and shall be readily accessible and removable for cleaning.

4.18.2.4 Bearings in the product zone shall be self-lubricating and readily removable. All surfaces shall be readily accessible.

4.18.2.5 Shaft seal assemblies and seal rings shall be both readily accessible and easily retractable, or shall be readily removable for cleaning.

4.18.2.6 Shaft seal assemblies shall be designed to provide complete drainage away from the product zone to prevent accumulation of foreign material in the event leakage does occur.

4.18.2.7 Legs shall be of a sanitary design, and shall be free of pits, crevices, scale, and without exposed threads, and may be painted.

4.18.2.8 Skirts or aprons shall be removable.