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

4.4  DESIGN REQUIREMENTS FOR MECHANICAL WASHERS

4.4.1 Specific Design Requirements

4.4.1.1 The surfaces of the equipment in contact with the items being washed shall be considered product zone and shall comply with the provisions of Section 3.1.

4.4.1.2 All covers or hatches shall be designed so that when opened or closed, any condensate, wash water or rinse water shall drop within the confines of the tank or housing.

4.4.1.3 All doors shall be designed so that when closed, condensate, wash water or rinse water shall drip within the confines of the tank or housing and when opened the drippage shall be held to a minimum.

4.4.1.4 Complete drainage shall be provided for water reservoirs and points in the air handling system where water may collect.

4.4.1.5 Vent openings shall be provided on the machine for installation of vent fans or duct work.

4.4.1.6 Curtains shall be made of non-toxic and non-absorbent material and shall be removable and cleanable.

4.4.1.7 If a hold-down device is used, it should be self-cleaning.

4.4.1.8 Individual burners shall be protected from drippage by plates extended across the entire width of the burner.

4.4.1.9 All structural members and braces shall be designed to provide a minimum of horizontal surface.

4.4.1.10 Fans shall be accessible.

4.4.1.11 Air ducts shall be provided with openings or removable sections to permit visual inspection and cleaning.

4.4.1.12 Materials used in air handling equipment and exhaust ducts shall be non-absorbent, non-toxic, odorless, and shall be either corrosion resistant or have a protective coating.

4.4.1.13 A continuous-type pan washer should have a crumb collector, pre-rinse section, power wash section, water rinse and drying section.

4.4.1.14 The power wash and rinse sections shall provide sufficient volume, pressure and exposure time, with effective coverage to thoroughly wash and rinse the utensils.

4.4.1.15 The lowest point of the fresh water inlets on solution tanks shall be located not less than 1 inch (25mm) or twice the fresh water inlet pipe diameter, whichever is greater, above the maximum overflow level of the tank. The inlets shall be placed at a point remote from the overflow. Vacuum breakers will be permitted on inlet lines to prevent siphoning from solution tanks.

4.4.1.16 Wash and rinse tanks shall have provisions for removing solids.

4.4.1.17 Pumps and motors shall be mounted in such a way as to provide easy access for cleaning and maintenance. Sump pumps used for returning washing and rinsing solutions to the recirculating tanks shall be mounted so as to remove as much solution from the sump as possible.

4.4.1.18 Horizontal pumps shall be equipped with drains from pump packing glands.

4.4.1.19 All spray headers and spray pipes shall be readily accessible and removable. Spray pipes shall have removable end fittings.

4.4.1.20 Spray nozzles shall be constructed to minimize clogging, and shall be accessible or removable.

4.4.1.21 The bottom of the scum gutter or skimmer trough of all solution tanks shall slope toward the drain at the rate of ½ inch (12mm) vertically to 12 inches (300mm) horizontally. A combination overflow and drain stand pipe may be used.

4.4.1.22 The bottoms of all solution tanks shall slope a minimum of ¼ inch (6mm) vertically to 12 inches (300mm) horizontally to provide for complete drainage. All tank bottoms shall be smooth and slope to the provided drain.

4.4.1.23 The drains shall be designed and located to ensure complete tank drainage.

4.4.1.24 Submerged heating coils bolted to solution tanks shall be the smooth welded or brazed type. Submerged fin coils shall not be used. There shall be a minimum clear distance of 1½ inches (40mm) between outer coil surfaces and between such outer coil surfaces and adjacent bottom or side tank walls.

4.4.1.25 All submerged heating coils bolted to solution tanks shall be removable or accessible. All permanently installed submerged heating coils continuously welded to the solution tanks shall be designed to be cleaned in place.

4.4.1.26 Dryer section, in continuous-type washers, shall be accessible.

4.4.1.27 The bottom of a dryer section shall slope to drain or drains.

4.4.1.28 If individual gas burners are used in dryer sections, separate connections shall be provided for readily removing the individual burners.

4.4.1.29 Combustion air used in the heaters of drying sections of washers and air introduced to replace that used in removing steam and water vapor, shall be exempt from the requirements of Section 3.1.19.

4.4.1.30 Insulation shall be enclosed by sheet steel or its structural equivalent, and sealed.

4.4.1.31 If a discharge table is used, it shall be self-draining to a suitable drain.

4.4.1.32 Rack washers shall provide fresh water or recirculating rinse. A steaming device is optional. If a recirculating rinse is used, then a final fresh water rinse shall be required.

4.4.1.33 If a lower sump is used on a rack washer, an access door shall be provided on this tank for inspection and cleaning.

4.4.1.34 Monorails, if provided in rack washers, shall conform to the requirements of Section 4.7.

4.4.1.35 Batch-type pan and utensil washers shall provide a final fresh water rinse that will provide a flow rate of not less than 1 gallon per minute per square foot (40 liters per minute per square meter) of table area, at a flow pressure of not less than 20 psi (14 newtons per cm2).

4.4.1.36 Frames used to hold the pans or utensils in batch-type washers shall be so designed as to allow free circulation of water to all surfaces of the pans or utensils being washed.