TM 10-7360-201 10
2.14. SANDY AND DUSTY CONDITIONS
a.
When possible, shut down operation of the bakery plant during dust storms and use canvas covers to protect
equipment.
b.
Be especially careful to protect all parts of the equipment that contact dough and ingredients.
c.
Take special care to protect the oven blower motor and fan shaft bearing.
d.
Use clean cloths to wipe off dust and sand.
e.
Where possible, erect a barrier or shield to protect the bakery equipment. Take full advantage of any natural
barriers. However, be sure protective screens do not obstruct flow of normal amount of air to cooling system of
f.
Keep equipment free of excessive grease that collects sand and dust.
2.15. TROPICAL CONDITIONS
In tropical areas, the bakery equipment is especially liable to rust, fungus growth, and other injurious conditions. In
addition to the precautions for excessive heat and humidity (para. 2-12), observe the following:
a.
Each day, check for and remove any webs or cocoons left by insects on equipment, especially between electrical
contact points.
b.
Keep fuel tanks as full as possible. Temperature changes cause condensation and result in water getting into fuel
lines.
c.
Be sure adequate steps are taken to prevent rusting of equipment, including painting all stationary parts of the
equipment.
d.
Be sure steps are taken to protect equipment from fungus growth by spraying with a preventive substance.
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