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

4.19  DESIGN REQUIREMENTS FOR SPIRAL MIXERS

4.19.1 Specific Design Requirements

4.19.1.1 Agitators and agitator shaft assemblies within the product zone shall be readily accessible for cleaning.

4.19.1.2 When agitators are assembled by joining, the joints shall be closed and the surfaces ground flush and free of crevices.

4.19.1.3 Agitator hubs and spacing collars shall have matched diameters and faces to afford a tight fit and to eliminate the formation of a shoulder where the hubs are joined. Set screws shall not be used.

4.19.1.4 Drip protection shall be provided to prevent lubricant from entering the product zone.

4.19.1.5 Liquid ingredient inlet lines shall terminate not less than 1 inch (25mm) or twice the inlet pipe diameter, whichever is greater, above the over-flow level of the bowl when in position for mixing.

4.19.1.6 Liquid ingredient inlet pipes, valves and fittings shall be of sanitary take-apart design and shall be removable for cleaning, back to the point where the line is normally continuously filled. Check valves shall not be permitted. Terminal lengths of such pipe lines shall be self-draining.

4.19.1.7 Covers shall be provided on the mixer to cover the bowl during mixing. All openings shall have a raised rim at least 3/8 inch (10mm).