The TruClean™ Standard

The TruClean™ range of forming equipment for cookies and crackers is designed to meet all the latest industry guidelines on hygiene. Every detail is engineered to minimize debris accumulation, and make thorough and effective cleaning as easy as possible. The range includes rotary moulders, rotary cutters, wirecuts, laminators, gauge rolls and sheeters.

TruClean™ objectives

The main objective of enhanced sanitation is to eliminate risk to consumers from cross contamination. Usually this means allergens and pathogens, but the same high standards are required making Kosher, organic or GMO-free products. Three important principles form the basis of this re-design: reducing accumulation of unwanted materials; improving visibility and access for cleaning; and simplifying the removal and replacement of components and assemblies without the need for tools or technicians.

Outstanding performance

The TruClean™ process has involved radical re-design from the ground up to achieve levels of hygiene in accordance with all relevant industry guidelines, including the GMA's 10 Principles of Equipment Design. It allows hygiene standards to be raised while maintaining the lowest possible cost of ownership – less time cleaning means lower costs and faster changeovers. TruClean™ machines retain all the best-in-class process parameters and benefits of previous generation equipment, including outstanding reliability, performance and ease of use.

Design principles

Baker Perkins’ has designed hundreds of hygienic machines over decades and responded rapidly to the 10 Principles of Equipment Design introduced by the Grocery Manufacturers Association (GMA). These principles represent a significant step forward in process design. The 10 principles are that equipment should be cleanable; made of compatible materials; accessible for cleaning and sanitation; have no material collection; have hollow areas eliminated or sealed; no niches; operate with sanitary performance; have validated cleaning methods; separate processes wherever possible; and that all personnel meet and follow hygiene and sanitation requirements.

The TruClean™ range of forming equipment for cookies and crackers is designed to meet all the latest industry guidelines on hygiene. Every detail is engineered to minimize debris accumulation, and make thorough and effective cleaning as easy as possible. The range includes rotary moulders, rotary cutters, wirecuts, laminators, gauge rolls and sheeters.

Sanitation choice

Two levels of sanitation are available for every machine in the TruClean™ range. This allows customers to choose the one that best matches the sensitive cross-contact risks they face and the cleaning protocols they use. Both levels meet the standards set by industry bodies such as GMA and BEMA.

Level 1 is designed for situations where there is no cross-contact risk. It has a dry or wet cloth cleaning procedure and hygienic features include stainless steel guards with sloped surfaces and stand offs, double sealed bearings, stainless steel conduit, continuous welded joints, sealed enclosures and hollow areas, minimal liquid collection points, generous floor clearance, and minimal exposed screw threads

Level 2 is designed for situations where there is a cross-contact risk from allergens, pathogens and Genetically Modified Organisms (GMOs), and cleaning is with a wet cloth including chemicals and sanitizers. Hygienic features are as for level one, plus the use of stainless steel as the primary means of construction, washdown motors, and no liquid collection points or niches.