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FDA Approved Coating of Bread Mixer

OVERVIEW:    When running a food processing facility and baking on a commercial scale, the quality of your goods depends on the quality of the equipment used in the process. Contamination and corrosion can wreak havoc if the appropriate preventive strategies aren’t in place. Protecting equipment is therefore critical to ensure final products meet the highest quality standards.

ENVIRONMENT

2 tonne bread mixer and bowl requiring Food Safety Certification

SUBSTRATE

Commercial Steel Bread Mixer and Bowl

CHALLENGE

Chemcote’s client, a commercial bread manufacturer and processor, needed to refurbish a two-tonne bread mixer and bowl, which also required food safety certification. The equipment was difficult to clean due to heavy grease and yeast build-up. It was also important to protect all critical equipment and treat parts with care during the process.

SOLUTION

The team masked all equipment to provide an ideal surface preparation. A hot wash was conducted on arrival, and any remaining grease and yeast contamination removed using a solvent wash. Abrasive blasting to AS 1627.4 – 2005 class Sa 2.5 with a 50µm profile followed prior to the application of the protective coatings.

One coat of Epo-chem™ RS 500P at 100µm DFT was applied to all bare metal areas, then an application of a single coat of Epo-chem™ RA 500M with a final nominal thickness of 400µm.

SCOPE

Hot wash on arrival

Remove remaining grease and yeast contamination using a solvent wash

Abrasive blast to AS 1627.4, class SA 2.5 with a 50µm profile.

Application of 1 coat of Epo-Chem RS500P @ 100µm DFT to all bare metal areas

Application of 1 coat of Epo-Chem RA 500M with a final nominal thickness of 400µm

OUTCOME

Chemcote delivered a streamlined refurbishment of the commercial bread mixer and bowl in a short timeframe. The quality, food-grade corrosion protection products used ensured the client received the required food safety certification, and the bread making production line continued to move seamlessly.

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