EquipmentWhile each processing faci

EquipmentWhile each processing facility has different pieces of equipment that is specific for the food it is producing, certain factors are universal when designing and installingequipment. Since this equipment must produce sanitary food products, it is important toplan and operate following specific guidelines.General guidelines. Food contact surfaces should be inert under conditions of use, smooth andnon-porous. Stainless steel is preferred, wood is not permitted. All surfaceseams should be smooth continuous, and flush with surface.Equipment contact surfaces should be easily cleaned and sanitized by usingaccess doors, removable covers or disassembly.Equipment assembly parts such as bolts, nuts, washers, and gaskets should bekept away from food during equipment operation. Moving parts should havesealed or self-lubricating bearings.Installation of equipment should allow for 3 feet of clearance around, and 6inches off of the floor for the working area and proper cleaning. Equipmentshould be installed considering convenience, serviceability, and maintenance.Clean in place systems are preferred over cleaning out-of-place systems.Motors, pulleys and drums should be fully enclosed and sealed, and notmounted directly above food contact surfaces.Conveyors and conveyor parts need to be fully accessible for easy cleaning.Valves for water and steam should not allow for leakage; and valves for foodshould be easily disassembled for cleaning and inspection.Pipes, irons, and beams should be installed following very specific guidelines.Kettles or cookers require lids and a self-draining design.