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

4.26  DESIGN REQUIREMENTS FOR LIQUID MEASURING SYSTEMS

4.26.1 Specific Design Requirements

4.26.1.1 All surfaces in the product zone shall be smooth. Surfaces, which contact highly perishable products such as eggs, ferment, milk and milk products, shall be equivalent to not less than a #4 mill finish on stainless steel sheet.

4.26.1.2 Permanently joined surfaces with a total included internal angle less than 135 degrees shall have a radius of not less than 1/32 inch (0.8mm) tangential to both adjacent surfaces.

4.26.1.3 Bearings in the product zone shall be readily removable, and all surfaces shall be readily accessible.

4.26.1.4 Scaling tanks shall be constructed and installed to permit complete drainage.

4.26.1.5 If liquid measuring systems are to be cleaned in place (CIP), the entire system shall have been especially designed, constructed and installed for this method of cleaning.

4.26.1.6 Heating and cooling devices used in conjunction with liquid measuring systems shall comply with all requirements of the non-product zone.