Technical

Field Approval

All appliances manufactured by Sangak Oven will be approved using US/Can field approval codes: TSSA-FA/CAN-CGA-B149/NFPA 86 Boiler and combustion system Hazards Code and US-AN83.11 Field evaluation. These codes dictate the valve train lay outs operating characteristics and installation needs that require all components of the oven to be approved by TSSA/UL/ULC or other designated testing organizations accredited by the local safety standard authorities. Once the machine is installed on site, local permit approvals will be facilitated by Sangak Oven machine by administering applications obtained from local label regulatory authorities.

AMA Rotary Bake Oven Francis117

Rotary Baking Oven Model Francis 117 is designed and constructed to fulfill the Bakery equipment safety codes CSA-ANSI Z50.1 V.

1. All surfaces that need regular cleaning are easily accessible and can be cleaned with simple cleaning tools.
2. All exposed Surfaces are polished, smoothed and corrosion resistant except the textural surfaces required for the process of baking such as rotary tables.
3. Structural members are fabricated and arranged in such a way that they don’t create pockets and areas that may be difficult to clean.
4. Horizontal ledges and joints between the members are joined in such a manner as to minimize accumulation of scrap, dust and debris.
5. All screws and bolt heads, nuts and rivets and all pockets that are prone to collecting dust, scrap and debris are filled with silicon and therefore easy to clean.
6. No chemical agent is required for cleaning. Only soap and warm water is to be used for cleaning and sanitization .
7. Mechanical cleaning include: Brushing Wiping scraping Vacuuming.
8. Avoid using compressed air as it may clog up the nozzles and burner ribbons/Ventures.