Why Is Sanitation So Important?

bakery equipment sanitation - aib 2015FoodTools machines are in bakeries around the world and one thing is the same no matter where you go, the cleaner the better. With the recent issues in the news about food safety, bakery equipment sanitation is becoming an increasingly larger part of the food equipment profile. For FoodTools, machine sanitation is not only a major factor in food safety, it also directly relates to the longevity of the equipment. A cleaner machine will operate more reliably for a longer time than a neglected and messy machine. When a bakery has equipment issues our service technicians first check how clean the moving assemblies are. Dirty bearings can result in herky-jerky movements. Cake crumbs packed into an indexing assembly can cause missed cuts. An overall dirty machine can make any and all of the systems of a FoodTools machine freeze or operate erratically. For years FoodTools has been designing our machines to meet the increasingly stringent sanitation guidelines set forth by organizations such as BISSC, AIB, and CE. These guidelines along with our experience in the industry help us teach our clients how to use cleaning and sanitation to prevent major equipment malfunctions.

Bakery Equipment Sanitation

All FoodTools machines are designated as one of these two wash down grade options:

  1. Partial Wash Down Grade
  2. Wash Down Grade

Below are typical wash down instructions for machines with these options.  In bakeries where high pressure water hoses are used for cleaning these guidelines are critical.  The pressure washers can force water into the pneumatic valve system that can gum up the system over time with water and residue.

Partial Wash Down Grade typically involves machines that include electric circuits.  These machines may have motors or switches that are water resistant or sealed, but it is always good practice not to spray water directly on these components.  With these machines a bucket of soap and water and a cleaning towel are a better option followed by a light sanitized wash down.

If you have any questions about these sanitation procedures and how they work with your equipment please contact your FoodTools representative.

Wash Down Instructions

Partial Wash Down Grade

This machine is able to be washed & cleaned with soap and water, we recommend using a hand towel.  Always be mindful of the pneumatic valves, joints, and mufflers and avoid spraying water directly into pneumatic components.  All electric components are sealed for safety, always unplug machine before cleaning.

Wash Down Grade

This machine is able to be washed and cleaned with soap and water, we recommend using a low pressure hose.  Always be mindful of the pneumatic valves, joints, and mufflers and avoid spraying water directly into the pneumatic components.

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2 Comments

  1. Roxanne Vinciguerra

    I have your biscotti slicer – which category do I fall in, currently we clean with a warm wash cloth but no direct water spray.

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