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Texwrap Sanitary Design Protocol

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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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