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

4.30  DESIGN REQUIREMENTS FOR PIE MAKE-UP EQUIPMENT

4.30.1 Definitions

4.30.1.1 Pie Make-Up Equipment is that equipment used for dividing, dusting, sheeting, lapping, depositing, conveying and trimming pie dough or materials, and includes depositors or pumps for fillings and washes, and spray equipment.

4.30.2 Specific Design Requirements

4.30.2.1 All components of the system shall be constructed and installed to properly handle materials used. Potentially hazardous ingredients used in pie make-up require special handling to prevent product deterioration. The hopper or reservoir capacity for eggs, milk or similar ingredient washes shall be limited to 2 gallon (7.5 liters). All equipment and components shall be accessible and easily cleanable.

4.30.2.2 Filling hoppers shall be removable or readily accessible.

4.30.2.3 Pie pan carriers shall be readily removable or readily accessible.

4.30.2.4 Pie pan carrier chains, dogs, indexing mechanisms and related equipment shall be accessible.

4.30.2.5 Dough sheeting roll surfaces shall be smooth but may be grooved. The bottom and end radius shall be a minimum of 1/16 inch (1.5mm). Groove depth shall not exceed one-half groove width. Surface faces of grooves shall be smooth.

4.30.2.6 Dough lapping devices shall be removable or shall be accessible. Driving mechanisms should not be over the product zone.

4.30.2.7 Pumps, including piston fillers and vane types, shall be of sanitary take-apart design at least equal to 3-A Standards for Pumps, and shall be readily accessible.

4.30.2.8 Filling depositor piping, nozzles, hoppers and valves shall meet 3-A Standards for Piping and Fittings.

4.30.2.9 Trimmer heads, marking devices, cutters, decorators and similar accessories contacting the product shall be removable.

4.30.2.10 Part numbers, where required, such as on rolls or pistons, shall not be in the product zone.

4.30.2.11 Systems, which apply an ingredient to the product, or product contact surfaces of the equipment, shall have a reservoir readily accessible, or removable and accessible, and any distribution lines shall be removable.

4.30.2.12 Attached covers shall be provided for dough hoppers and ingredient reservoirs. Covers shall be of the overlapping type and if they are in two or more parts, they shall be designed with drip protectors. When covers or doors are in the open position, any liquid from the inner or outer surfaces shall not drain onto the product or product zone.

4.30.2.13 Equipment used for applying dusting ingredients shall be removable, and the product zone components shall be accessible. The hopper of this equipment shall be supplied with an attached cover.

4.30.2.14 Structural members in the non-product zone shall be so designed and arranged as not to form traps, recesses or pockets.

4.30.2.15 Means shall be provided to collect product and ingredient spillage. This collecting equipment shall conform to requirements of Section 3.1.

4.30.2.16 Conveyors used as parts of the machines shall conform to the requirements of Section 4.7.