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SN EN 1674:2001被替代

Food Processing Machinery - Dough And Pastry Brakes - Safety And Hygiene Requirements

出版：Swiss Standards

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基本信息

標(biāo)準(zhǔn)編號： SN EN 1674:2001

發(fā)布時間：2010/8/1 0:00:00

標(biāo)準(zhǔn)類別：Standard

出版單位：Swiss Standards

標(biāo)準(zhǔn)頁數(shù)：42

標(biāo)準(zhǔn)簡介

Gives the safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops for the reduction of the thickness of a solid mass of dough or pastry by rolling it out. This operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically.

標(biāo)準(zhǔn)備注

2001 Edition Re-issued in August 2010 & incorporates AMD 1 2010. (09/2010)

替代本標(biāo)準(zhǔn)的新標(biāo)準(zhǔn)

SN EN 1674:2015

等同采用的國際標(biāo)準(zhǔn)

ONORM EN 1674:2001 - Identical

ONORM EN 1674:2010 - Identical

DIN EN 1674 (2001-03) - Identical

BS EN 1674:2000+A1:2009 - Identical

NFU 65 051:1984 - Identical

UNI EN 1674:2010 - Identical

DIN EN 1674 (2010-10) - Identical