With new innovations, trays and baskets are easier to clean.
Although a tray or basket might appear simple, things can get fascinating when you approach these items with sanitation in mind. Suppliers need to consider both the asset’s intended purpose and user-friendliness when designing trays or baskets, such as ease of cleaning and ergonomic design.
“The primary concern in a commercial bakery is safeguarding a product that may be extremely sensitive,” stated Patrice Painchaud, vice president of sales and marketing at Rexfab. There are financial implications, so you have to keep it light. Additionally, you should design it to take up as little room as possible whether in storage or transit. That’s the next tray design element, as they are all currently being cleaned.
By removing areas where dirt, bacteria, and water might hide or be difficult to remove, the features of easier-to-clean trays should resemble those of sanitary equipment design.
According to Kevin Quinn, sales manager at Douglas Machines Corp., trays and baskets are made to reduce “masking” of the surfaces that need to be cleaned and to keep wash or rinse water from becoming stuck inside. This allows for better cleaning and drying.
After the tray or basket is dry, the same cracks that might hold dirt and bacteria can also hold water, which is worse than dirt trapped in crevices. Bacteria will thrive in standing water, hence transportation assets are frequently designed to remove these filth and
Rather, these vendors are constructing assets with flow-through designs, allowing the blower to remove residue and the water to drain out of the tray or basket.
What comes next? utilizing antibacterial materials even more. Although there is already a packet of additives that may be added to the plastic of a tray or basket, this is an expensive solution.
Mr. Painchaud stated, “There’s the plastic and then the color additive.” In addition to UV and antioxidant stabilizers, an antibacterial can also be added. It’s a worthwhile idea to discuss, but the expense may be exorbitant.
The purpose of new trays is to facilitate the sanitization of trays and baskets by washer/dryer systems. Additionally, washer/dryer systems need to change to meet the new standards as trays and baskets change to fit FSMA.
Executive product manager Bobby Martin of AMF Bakery Systems stated, “AMF Bakery Systems custom designs the water sprayer configuration to pressure wash all around the tray or basket in a full 360-degree all axis.” Additionally, a guiding mechanism that adjusts to the basket’s dimensions to a predetermined minimum and maximum degree is present.
The washer and dryer systems from Douglas Machines Corp. can also be tailored to fit the trays and baskets used in bakeries. The tray in the company’s tunnel washer chooses the spray pattern to maximize cleaning. The company uses heated air drying and one or more blowers in their Blow-Off Drying systems.
The physical labor of maintaining these plastic assets food safe is eliminated by these devices. High-performance nozzles and filtered hot water are used in AMF’s Basket Washing and Drying System to clean baskets. For optimal washing results, the temperature of the water is carefully regulated. Additionally, a moisture eliminator system removes surplus moisture from the baskets by circulating air.
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High-velocity stainless steel V jets are used in the rack washer manufactured by Douglas Machines Corp. to eliminate tough soils and impurities.
According to Mr. Quinn, “Wash cycle times are selected depending on soil conditions.” “Use of recirculated detergent wash water saves water and expedites the process of reusing those racks and baskets.”
The system rinses with hot water to sanitize it after every wash cycle. This water is then directed to the recirculated wash tank to replenish it. The two most important aspects of maintaining clean trays and baskets are water conservation and sustainability. Reducing water use not only helps the environment and the bakery financially, but it also lessens the chance of bacterial growth.
According to Mr. Quinn, “a facility’s use or presence of water and moisture is a significant risk factor for contamination.” “Unfortunately, standing water is a great and effective means for diseases to propagate throughout a facility if it is present and may facilitate pathogen growth. An automated method for cleaning and disinfecting minimizes water usage while maintaining its quality.