Applies to design and manufacture of certain types of dough moulders used in food industry and shops (pastry-making, bread-making, sweet industries, confectioners, bakeries, delicatessens, catering facilities etc.) for rolling, flattening and elongating pieces of dough. Technical safety and hygiene requirements for the design, manufacture, installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292-1:1991 and in the manufacturers instruction handbook are covered.

ONORM EN 12041:2009

DIN EN 12041 (2001-02) - Identical

BS EN 12041:2000+A1:2009 - Identical

SN EN 12041:2000 - Identical

UNI EN 12041:2009 - Identical

NEN EN 12041:2000 - Identical

SS EN 12041 Ed. 1 (2000) - Identical

UNE EN 12041:2002 - Identical

NS EN 12041:2000 - Identical

I.S. EN 12041:2000 - Identical

UNI EN 12041:2002 - Identical

NBN EN 12041:2000 - Identical

NF EN 12041:2000 - Identical