A bakery customer’s existing food machinery had been built many years before out of carbon steel and was showing considerable rust. Numerous unsanitary components were in the product zone, and long structural pieces lay along the floor, making cleanout difficult and trapping water that increased the rust problem.
Graybill designed and built new machinery using a welded tubular stainless-steel frame with washdown sanitary features that reduced entrapment of water and food debris. Components were moved out of the food zone and up off the floor to allow better cleanout under the machine.
In order to keep the product unchanged, these sanitary and maintenance improvements were made while retaining the customer’s original product manufacturing process sequence.
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