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ONORM EN 1674:2001被替代

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

出版：Osterreichisches Normungsinstitut

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基本信息
標(biāo)準(zhǔn)編號(hào)： ONORM EN 1674:2001
發(fā)布時(shí)間：2001/2/1 0:00:00
標(biāo)準(zhǔn)類(lèi)別：Standard
出版單位：Osterreichisches Normungsinstitut
標(biāo)準(zhǔn)頁(yè)數(shù)：46
標(biāo)準(zhǔn)簡(jiǎn)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.

替代本標(biāo)準(zhǔn)的新標(biāo)準(zhǔn)

ONORM EN 1674:2010

等同采用的國(guó)際標(biāo)準(zhǔn)

SS EN 1674 Ed. 1 (2000) - Identical

UNE EN 1674:2001 - Identical

NS EN 1674:2000 - Identical

I.S. EN 1674:2000 - Identical

UNI EN 1674:2002 - Identical

NBN EN 1674:2000 - Identical

NF EN 1674:2000 - Identical

NEN EN 1674:2000 - Identical

UNI EN 1674:2010 - Identical

SN EN 1674:2001 - Identical

BS EN 1674:2000+A1:2009 - Identical

DIN EN 1674 (2001-03) - Identical