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

4.37  DESIGN REQUIREMENTS FOR DOUGH FORMING EQUIPMENT

4.37.1 Definitions

4.37.1.1 Dough Forming Equipment is all equipment that is used for preparing a finished dough for baking or freezing including, but not limited to, dough feeding, laminating, sheeting, gauging, dusting, topping, cutting, moulding and wire cutting of doughs and/or similar materials, and shall include bar machines.

4.37.2 Specific Design Requirements

4.37.2.1 Conveyors which are part of the equipment and which carry the product through a filling, icing, glazing, cutting, topping or dusting application shall be removable or accessible for cleaning.

4.37.2.2 Drive components shall be accessible.

4.37.2.3 Hoppers shall conform to the requirements of Section 4.21.

4.37.2.4 Belting for cutting aprons and rotary moulding machine extraction aprons shall be exempt from the non-absorbent provisions of Section 3.1.15.

4.37.2.5 Cutters, dies and die rolls may be fabricated from brass or bronze.