CONVEYORS FOOD SAFETY REQUIRES WELLTHOUGHT-OUT PROCEDURES THAT ARE UNDERSTOOD AND FOLLOWED BY THE CLEANING TEAM. outside of the frame for easy access during sanitation and maintenance. Plastic modular belting also allows for quicker and more complete cleaning. Mr. Milner recommended hygienic adoption of design criteria from the National Sanitation Foundation and the European Hygienic Engineering and Design Group. Those guidelines include conveyors with selfdraining surfaces, open design and the elimination of crevices, grooves and uneven or rough surfaces, to name a few. From front to back A conveyor's location in the bakery is a major consideration in how it's cleaned. On the front of the production line, Mr. Shall said, solid belts are more effective at conveying unbaked dough. After the oven, conveyors typically rely on open modular belts that allow air to cool baked goods and set their texture, crust and other physiThe heightened emphasis on sanitary design of equipment in recent years has ameliorated a great deal of cleaning challenges. Middleby Bakery CONVEYOR SYSTEMS QC5 CANTILEVERED with DROP DOWN END * Sanitary Design * Cantilevered Designs * Easy Belt Removal * Stainless Steel Construction * Locking Casters * Standard/Custom Widths & Lengths Available CONV 4 SERIES with LANE GUIDES 815-464-1540 * INFO@Q-T-S.COM * WWW.Q-T-S.COM 80 Baking & Snack February 2021 / www.bakingbusiness.comhttp://WWW.Q-T-S.COM