Figure 8d: Unobstructed cleaning space, cleaning behind a corner 8.2 Continuous weld all equipment that is not portable to stainless steel pads or plates on the deck. Ensure the welds have smooth edges, rounded corners, and no gaps.
8.3 Attach deck-mounted equipment as an integral part of the deck surface with glue, epoxy, or other durable, approved adhesive product. Ensure that the attached surfaces are smooth and easily cleanable.
8.4 Seal equipment that is not portable to the deck or elevate it on legs that provide at least a 150 mm (6 inches) clearance between the deck and the equipment. If no part of the equipment is more than 150 mm (6 inches) from the point of cleaning access, the clearance space may be only 100 mm (4 inches). This includes vending and dispensing machines in food areas, including mess rooms. Exceptions to the equipment requirements may be granted if there are no barriers to cleaning, (e.g., equipment, such as waste handling systems and warewashing machines with pipelines, motors, and cables) where a 150 mm (6 inches) clearance from the deck may not be practical. 8.5 Provide a minimum of at least 150 (6 inches) between equipment and the deckheads. If this clearance cannot be achieved, extend the equipment to the deckhead panels and seal appropriately.
8.6 Mount equipment that is on a foundation or coaming at least 100 mm (4 inches) above the finished deck. Use cement, hard sealant, or a continuous weld to seal equipment to the foundation or coaming.
8.7 Provide a sealed-type foundation or coaming for equipment not mounted on legs. Do not allow equipment to overhang the foundation or coaming by more than 100 mm (4 inches). Completely seal any overhanging equipment along the bottom (Figure 9).
Figure 9 8.8Seal table-mounted equipment, unless portable, to the tabletop or mount on legs.
8.8.1 The length of the legs is dependent upon the horizontal distance of the table top under the equipment from either end to the farthest point requiring cleaning, based on the table below.
