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

4.22  DESIGN REQUIREMENTS FOR DEPANNERS AND DELIDDERS FOR BAKERY PRODUCTS

4.22.1 Definitions

4.22.1.1 Depanning: The operation in the bakery in which the baked products are removed from their baking containers.

4.22.1.2 Delidding: The operation in the bakery in which the lid or cover is removed from the baking container.

4.22.2 Specific Design Requirements

4.22.2.1 Vacuum conveyors shall be of a non-absorbent material, and readily accessible or removable.

4.22.2.2 Vacuum devices of depanners, which contact the product, shall conform to Section 3.1, and shall be readily removable with all surfaces readily accessible for cleaning.

4.22.2.3 Vacuum depanners shall employ a particle-retention device.

4.22.2.4 Air handling equipment shall be constructed of materials that shall be non-absorbent, non-toxic, odorless and either corrosion-resistant or have a protective coating.

4.22.2.5 The interior surfaces of air handling equipment and exterior of parts therein shall be accessible.

4.22.2.6 Ducts shall be provided with openings or removable sections so located and installed to permit visual inspection and cleaning.

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

4.22.2.8 Ducts shall be spaced from fixed surfaces so that duct and adjacent surfaces shall be readily accessible.

4.22.2.9 Conveyors, used with depanners and delidders, shall conform to the requirements of Section 4.7.