EQUIPMENT & FACILITIES

Nation's Restaurant News, August 17, 1998 by Foster Frable Jr.

Most commercial bakeries are not inspected under foodservice codes, so bakery equipment often is not listed or approved to meet food-sanitation codes. Sanitation listings need to be carefully checked when planning a large bakery in foodservice operations where health departments require that all equipment be labeled.

With or without sanitation labels, a thorough inspection by an experienced manager or chef can detect most concerns addressed in this article and are a good basis for comparing different products. Unfortunately, when price or capacity are the only criteria in equipment selection, designs that support superior sanitation and cleanability may not receive the consideration they deserve.

When making your inspection, look for equipment that:

* Is constructed with a smooth, solid construction that reduces the need for heavy cleaning through designs that eliminate dirt and soil accumulation.

* Has minimal surface-mounted trim, logos, labels, etc. that accumulate soil and grease and add to the time required for cleaning.

* Can be thoroughly cleaned with steam hoses, pressure washers and other common commercial-cleaning systems without special care or protection.

* Louvers, covers or access panels mounted on hinges that don't get left on the floor, or are difficult to reattach.

* Can be easily disassembled and reassembled without having an instruction manual and doesn't contain fragile components easily damaged during cleaning.