NS EN 1674:2000被替代
Food Processing Machinery - Dough And Pastry Brakes - Safety And Hygiene Requirements
出版：Norwegian Standards (Norges Standardiseringsforbund)
專家解讀視頻
Describes safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops for reducing the thickness of a solid mass of dough or pastry by rolling it out.
2000 Edition Re-Issued in March 2010 & incorporates AMD 1 2009. (04/2010)
UNE EN 1674:2001 - Identical
I.S. EN 1674:2000 - Identical
UNI EN 1674:2002 - Identical
SN EN 1674:2001 - Identical
NBN EN 1674:2000 - Identical
NF EN 1674:2000 - Identical
ONORM EN 1674:2001 - Identical
DIN EN 1674 (2001-03) - Identical
BS EN 1674:2000+A1:2009 - Identical
UNI EN 1674:2010 - Identical
NF EN 1674:2015 - Identical
ONORM EN 1674:2015 - Identical
SN EN 1674:2015 - Identical
UNI EN 1674:2015 - Identical
SS EN 1674 Ed. 2 (2015) - Identical
ONORM EN 1674:2010 - Identical
EN 1674:2015 - Identical
NEN EN 1674:2015 - Identical
UNE EN 1674:2015 - Identical
NBN EN 1674:2015 - Identical
SS EN 1674 Ed. 1 (2000) - Identical
NEN EN 1674:2000 - Identical
