Failure to clean can transform into failure to run in the long run. That’s why so many sanitation programs are inextricably linked to their maintenance counterparts and so many bakers focus on sanitary design. AMF Bakery Systems, for instance, relies on American Meat Institute scorecards for its mixers, noted Bobby Martin, executive product manager.

Rick Kesig, business unit technical adviser, Peerless Food Equipment, pointed out that mixers need to be cleaned from top to bottom without any hidden areas, nooks or crannies.

“Cleaning materials and contaminants must flow from all surfaces to eliminate drip, drain or draw areas,” he said. “The Peerless KleanVue mixer does not have any flat horizontal surfaces or unexposed areas, which facilitates ease and accuracy of the sanitation process.”

In addition to offering an open frame, Shaffer, a Bundy Baking Solution, explores new ways to heighten its sanitary design of its mixers.

“We are looking at every component of the mixer to identify ways to eliminate sources of contamination and provide a clear check for critical control point in HACCP evaluation,” said Marc Ferree, sales engineer, Shaffer. “We recently introduced a flour gate fitting that is easily removed from the canopy to provide access for thorough cleaning of the assembly and area around the flour gate.”

Koenig has specifically focused on upgrading its sanitary design and recommended cleaning procedures for equipment in recent years, noted Rich Breeswine, president and chief executive officer, Koenig Bakery Systems.

“In cooperation with customers, Koenig has worked out a solution for a consistent hygienic design for the DW 240-H twin-twist mixer and various Koenig machines, which meet the highest international customer requirements for cleaning and maintenance,” he said.

This article is an excerpt from the September 2019 issue of Baking & Snack. To read the entire feature on mixing, click here.