Inclined to sanitary design

BakingBusiness.com | February 12, 2016 | by Dan Malovany.


In this article Baking and Snack magazine focuses on conveying systems in bakery and snack facilities.
When asked about hygienic design, AMF Canada comments on their efforts to improve hygienic design and how Commercial Food Sanitation and Intralox supported those efforts.

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……Inclined to Sanitary Design
Another huge issue involves food safety, especially with the emerging regulations under the Food Safety Modernization Act (FSMA). Specifically, some bakers and processed food manufacturers are seeking out systems that easily can be cleaned.
“If the customer requires wash-down equipment in their production line, it is imperative that the conveyor is properly designed for the application,” Mr. Swaltek said. “If the customer is using chemicals for wash down, these must be disclosed to the [conveyor] manufacturer to make sure the components and materials they provide will withstand these substances.”
During the past few years, conveyor and belting companies have ratcheted it up when it comes to sanitation and preventive maintenance. The gold standard for food safety from a decade ago is often not acceptable anymore. Mr. Schiltz suggested the bar needs to be raised to a whole new level. “We use the higher standards over what the application typically required,” he said. He added Kofab follows the rule of thumb for equipment design that says, “If you can’t see it, you can’t clean it.”


At iba 2015, the international baking exhibition held in Munich, Germany, AMF Bakery Systems introduced a spiral conveyor that incorporates universal hygienic principals and guidelines. Bobby Martin, engineering product manager for AMF Canada, spearheaded the year-long redesign initiative.
Mr. Martin began exploring sanitary design after attending the Sanitation Essentials Training and Hygienic Design Training workshops offered by Commercial Food Sanitation (CFS), a division of Intralox. Mr. Martin noted the latter workshop focused on the design of food processing/handling equipment, including a hands-on exercise to evaluate and improve hygienic design of equipment that participants currently use. He credited Joe Stout, CFS founder and president — and Baking & Snack contributing editor — who simplified his professional life by zeroing in on the 10 principles of sanitary design for grain-based, meat and other food products.
“I don’t have to read thousands of books to get up-to-date,” Mr. Martin said. “I just need to understand the principles. It simplifies things. Simplicity is the key to good sanitary design.”

Composed of three engineers, the AMF Bakery Systems’ conveyor design team brought in “subject matter experts” in sanitation, maintenance and other fields to provide feedback as the project progressed.
The new conveyor eliminates hollow tubing, provides greater access to parts and incorporates a sloped design so that every drop of water flows to the ground, according to Mr. Martin. Additionally, the system uses a unique-to-the-industry, patent-pending mono-piece cage bar to avoid niches and sandwiches that may trap debris or bacteria. Moreover, the conveyor uses an Intralox belting system to reduce the number of moving parts and zones, according to Alain Lemieux, AMF Canada engineering product manager who collaborated with Mr. Martin.
In addition to ambient bread cooling, the conveyors can be used in other product categories, such as pizza and prepared foods, or in other process applications, including proofing. AMF Bakery Systems collaborated with Tromp Group, both of which are members of the Markel Food Group, in the design of the spiral conveyors to broaden its product applications and meet more demanding standards.


The bottom line? Sanitary design means more uptime, and having fewer moving parts is a good place to start. “Today, the equipment runs 24 hours,” Mr. Lemieux said. “[Bakers] don’t want to stop them for cleaning. Everything has to be done in as short of time as possible. By having a more sanitary, simple machine, they need less time to clean it. It costs them less in the long run, and they have it up and running quicker after cleaning and maintenance.”



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