I.S. EN 1674:2000被替代
Food Processing Machinery - Dough And Pastry Brakes - Safety And Hygiene Requirements
出版：National Standards Authority of Ireland
專家解讀視頻
Defines safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out.
ONORM EN 1674:2010 - Identical
SN EN 1674:2001 - Identical
BS EN 1674:2000+A1:2009 - Identical
DIN EN 1674 (2001-03) - Identical
ONORM EN 1674:2001 - Identical
NF EN 1674:2000 - Identical
NBN EN 1674:2000 - Identical
UNI EN 1674:2002 - Identical
NS EN 1674:2000 - Identical
UNE EN 1674:2001 - Identical
SS EN 1674 Ed. 1 (2000) - Identical
NEN EN 1674:2000 - Identical
