1.  BASIC CRITERIA FOR BAKERY EQUIPMENT

1.1 Scope

The requirements of this standard apply to the design , construction , and cleaning of various items and groups of items of bakery equipment as specifically set forth herein. This standard applies equally to accessory equipment where applicable.

1.2 Purpose

The purpose of this standard is to serve as a guide to:

1.2.1 Manufacturers, in the design and construction of machinery and equipment, which can readily be maintained in a clean condition.

1.2.2 Users of such equipment in the selection, purchase, installation and modification.

1.2.3 Federal, state, county, district and municipal health authorities and other food regulatory agencies.

1.3 New Developments

It is intended that this standard shall allow and encourage freedom for inventive genius and new developments. Equipment specifications which are developed proposing differences in design, material, construction or other features, and which are, in the opinion of the manufacturer or fabricator, equivalent or better, may be submitted at any time for consideration to the ANSI Z50 Committee c/o American Society of Baking.

1.4 New Equipment

After the date on which a specific standard is adopted, all new items or equipment referred to in the standard shall conform to the requirements of the standard.

1.5 Existing Equipment

This standard is not intended to be retroactive in its application to existing installations, but when modifying existing equipment, the modification shall conform to the standard covering this equipment.

1.6 Safety Code

Attention is directed to the American National Standards Institute (ANSI) Safety Requirements for Bakery Equipment (Z50.1 latest version), the provisions of which should be observed in the manufacture, installation and operation of bakery machinery and equipment. Nothing in this standard is designed or intended to conflict with or supersede safety requirements.

1.7 Fire Code

All equipment shall fulfill the requirements of the applicable National Fire Protection Association (NFPA) National Fire Codes or the authority having jurisdiction.

1.8 Plumbing

All plumbing shall fulfill the requirements of the state, county and municipal codes applicable to each installation.

1.9 Effective Date

This standard shall become effective on the date of publication indicated. Review for revision is periodic and at the discretion of the ANSI Z50 Committee c/o American Society of Baking.

1.10 Interpretations

For uniform and reasonable application of this standard, interested persons are invited to submit comment and inquiries to the ANSI Z50 Committee.

1.11 Areas of Responsibility

It shall be the responsibility of the equipment supplier and equipment buyer to ascertain that the delivered equipment conforms to the applicable cleaning standards for such equipment. The equipment supplier shall provide information on how to access the equipment so it may be cleaned. Upon completion of delivery, it shall be the responsibility of the equipment buyer to maintain the equipment in a clean and sanitary condition.