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

4.21  DESIGN REQUIREMENTS FOR DOUGH CHUTES, DOUGH HOPPERS, DOUGH RESERVOIRS, DOUGH TROUGH HOISTS AND AUTOMATIC DOUGH TROUGH DUMPS

4.21.1 Specific Design Requirements

4.21.1.1 All surfaces shall be sloped adequately or equipped with mechanical means to cause discharge of product.

4.21.1.2 Rims shall be so constructed that the underside and corners shall be readily accessible or, if enclosed, shall be sealed.

4.21.1.3 There shall be no open tapped holes, set screws or exposed threads in the product zone.

4.21.1.4 Hoisting mechanisms shall be designed, constructed and installed to prevent foreign material from entering the product zone.

4.21.1.5 The use of platforms and other horizontal surfaces shall be held to a minimum. If used, they shall be designed to prevent foreign material from entering the product zone.

4.21.1.6 Rack and pinion-chute-and gate-type ends shall be designed so that all parts that come in contact with the dough shall be readily accessible.

4.21.1.7 The system for lubricating dough contact surfaces shall be removable or designed for in-place cleaning.

4.21.1.8 Openings of sufficient size and arrangement shall be provided to permit access to all surfaces. Covers or doors for these access openings shall be readily removable or hinged.

4.21.1.9 Lubricated transmissions shall be designed to prevent leakage, and placed so that lubricant cannot leak, drip or be forced into the product zone.

4.21.1.10 Permanently mounted base or base supports shall be so designed that they can be sealed to the floor, or there shall be a 6 inch (150mm) minimum clearance provided between the lowest horizontal surface and the floor except for the vertical support members or legs.