Baking & Snack - July 2024 - 88

Increasing Productivity
THROUGH
INNOVATION
Food safety inspections are a do-or-die moment for bakeries, and
hygienically designed equipment can aid in preparation.
Intralox
tural pest issues such as cockroaches and fruit flies. It could
also lead to quality as well as food safety issues. "
Unfortunately, Eaton noted that sanitary design isn't consistently
included as a standard feature on bakery equipment,
so bakers can't assume the equipment they are buying
CONCEPT
DESIGN
ENGINEERING
INTEGRATION
is designed this way; they need to ask.
" It should be a priority, especially in light of the strinPROJECT
MANAGEMENT
TURN-KEY
INSTALLATION
START-UP
&
TRAINING
gent environmental monitoring requirements mandated
by the Food & Drug Administration, " he said. " Equipment
is often swabbed for harmful pathogens such as Listeria
and Salmonella, underscoring the need for easy-toclean
equipment. "
Knowing what to look for when it comes to sanitary design
is critical to being assured the equipment will in fact be
easy to clean and maintain. Doyle recommended bringing
sanitation managers into the conversation when looking to
purchase new equipment. These professionals can identify
where current sanitation pain points are and inform conDunbar
Systems works with the top manufacturers to
source the best equipment available for each specifi c
job. We work with the appropriate manufacturers who
are best suited to our customer's needs. We have
been designing custom systems for over 40 years with
1,700+ successful bakery installations on our resume.
Dunbar Systems designs, integrates, sells, installs and
project manages custom automated cost effective
systems for commercial bakeries from single pieces of
equipment to full bakery systems.
www.dunbarsystems.com
88 Baking & Snack July 2024 / www.bakingbusiness.com
versations with equipment suppliers about what is needed.
" If a bakery doesn't have the right people internally, I'd
look for a company or consultant to support. Have them
look at the equipment you're considering and evaluate the
equipment and cleaning requirements before making the
purchase, " she said. " You're going to spend the money anyway,
so buy the right equipment. "
Another way to confirm if equipment is designed for
easy sanitation is through certifications. There are several
available for bakers to use: ANSI Z50.2 standard, set forth
by the American Society of Baking, is specific to the com
http://www.dunbarsystems.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
Baking & Snack - July 2024 - 4
Baking & Snack - July 2024 - 5
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
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