UNI EN 1674:2002被替代
Food Processing Machinery - Dough And Pastry Brakes - Safety And Hygiene Requirements
出版：Italian Standards
專家解讀視頻
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.
NEN EN 1674:2000 - Identical
SS EN 1674 Ed. 1 (2000) - Identical
UNE EN 1674:2001 - Identical
NS EN 1674:2000 - Identical
I.S. EN 1674:2000 - 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
SN EN 1674:2001 - Identical
