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Texwrap Sanitary Design Protocol

Texwrap Sanitary Design Protocol. In the design of systems for the bakery industry, Texwrap makes every effort to follow the “American National Standard for Bakery Equipment” ANSI/ASB/Z50.2-2008 Frames are constructed of 304 stainless Welds are continuous and watertight

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Texwrap Sanitary Design Protocol

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  1. Texwrap Sanitary Design Protocol • In the design of systems for the bakery industry, Texwrap makes every effort to follow the “American National Standard for Bakery Equipment” ANSI/ASB/Z50.2-2008 • Frames are constructed of 304 stainless • Welds are continuous and watertight • Bolted connections are spaced away from mounting surfaces to minimize bacteria harborage • Flat surfaces are minimized by pitching them away from food contact areas and by use of round tubing wherever possible. • Infeed systems use open, pass-thru design to allow debris to fall to floor • Conveyors have minimal carrying surfaces or beds • Areas where disassembly is required for inspection or cleaning are readily accessible without the use of tools • Lubrication is food grade

  2. Texwrap Sanitary Design Protocol • Bearings are corrosion-resistant/washdown • Gear boxes and motors have stainless steel output shafts and special seals • Wires are covered with sloped deflectors • Electrical components are rated IP67 on washdown-rated components and a minimum of IP65 on the wipedown portions of the wrapper • Wrapper infeed is removable for washdown • Belting is FDA/USDA compliant (e.g. odorless, non-toxic, non-absorbent, metal-detectable) • Enclosures are sanitary design, watertight, sloped where possible and spaced away from mounting surfaces • Drive mechanisms are mounted below or at side of product zone- if below, they are equipped with deflector hoods

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