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SB/T 225-2017: (General technical conditions for food machinery)
Status: Valid SB/T 225: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 225-2017 | English | 129 |
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3 days [Need to translate]
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(General technical conditions for food machinery)
| Valid |
SB/T 225-2017
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| SB/T 225-2007 | English | 219 |
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2 days [Need to translate]
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General specification for food machinery. Technical requirements for casting
| Obsolete |
SB/T 225-2007
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| SB 225-1985 | English | 199 |
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2 days [Need to translate]
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(Food Machinery General technical requirements for the casting technique)
| Obsolete |
SB 225-1985
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PDF similar to SB/T 225-2017
Basic data | Standard ID | SB/T 225-2017 (SB/T225-2017) | | Description (Translated English) | (General technical conditions for food machinery) | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X99 | | Word Count Estimation | 5,57 | | Date of Issue | 2017-01-13 | | Date of Implementation | 2017-10-01 | | Older Standard (superseded by this standard) | SB/T 225-2007 | | Regulation (derived from) | Ministry of Commerce Notice 2017 No.2; Industry Standard Filing Announcement 2017 No.5 (Total No.209) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | SB/T 225-2007: General specification for food machinery. Technical requirements for casting---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General specification for food machinery.Technical requirements for casting
ICS 67.260
X99
Record number. 20479-2007
People's Republic of China domestic trade industry standard
Replacing SB 225-1985
General technical conditions for food machinery
Casting technical requirements
Released on.2007-03-28
2007-09-01 implementation
Published by the Ministry of Commerce
Foreword
This standard is a revision of SB 225-1985 "Technical Requirements for General Technical Conditions Castings for Food Machinery".
Compared with SB 225-1985, the main changes of this standard are as follows.
--- The technical requirements of this standard increase the sanitary requirements for castings and the requirements for material compactness;
--- This standard adds standards that refer to test methods;
--- This standard adds "inspection rules."
This standard is one of the series of industry standards "General technical conditions for food machinery". The rest of the series of "General Technical Conditions for Food Machinery"
Industry standards are.
---SB/T 222 Basic technical requirements for general technical conditions of food machinery;
---SB/T 223 General technical requirements for food machinery, mechanical processing technical requirements;
---SB/T 224 food machinery general technical conditions assembly technical requirements;
---SB/T 226 General technical requirements for food machinery, technical requirements for welding and riveting;
---SB/T 227 Technical requirements for general technical requirements of food machinery;
---SB/T 228 general technical conditions for food machinery surface painting;
---SB/T 229 General requirements for food machinery; technical requirements for product packaging;
---SB/T 230 food machinery general technical conditions product inspection rules;
---SB/T 231 General technical conditions for food machinery, marking, transportation and storage.
This standard replaces SB 225-1985 from the date of implementation.
This standard was proposed by the Ministry of Commerce of the People's Republic
This standard is under the jurisdiction of the National Commercial Machinery Standardization Technical Committee.
This standard was drafted. Zhejiang Gongshang University, National Food Service Machinery Quality Supervision and Inspection Center.
The main drafters of this standard. Hong Yuping, He Yangchun, Li Jiping, Fu Yuying, Liu Hongwei.
General technical conditions for food machinery
Casting technical requirements
1 Scope
This standard specifies the technical requirements, test methods and inspection rules and markings, packaging, transportation and storage of castings in food machinery.
This standard applies to castings of general food machinery.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB/T 1031 surface roughness parameters and their values
GB/T 5677 steel casting radiographic and film grade classification method
GB/T 6414 casting dimensional tolerance and machining allowance
Ultrasonic flaw detection and quality rating method for GB/T 7233 steel castings
GB/T 9444 magnetic steel powder flaw detection and quality rating method
GB/T 11351 casting weight tolerance
GB/T 13927 universal valve pressure test
3 General requirements
3.1 Casting intrinsic quality
3.1.1 The grade, chemical composition and mechanical properties of the castings are to comply with the following requirements.
The grade of the casting shall be selected according to the technical requirements of the product or relevant standards. The chemical composition and mechanical properties of the grade shall comply with relevant standards.
Provisions.
3.1.2 Castings shall not have internal defects affecting their compactness or uniformity, such as internal shrinkage cavities, pores, pinholes, inclusions, internal cracks, etc.
defect.
3.2 Appearance quality
3.2.1 The dimensional tolerance of the casting and the machining allowance shall comply with the provisions of GB/T 6414.
3.2.2 The surface roughness of castings shall comply with the provisions of GB/T 1031.
3.2.3 The quality tolerance of castings shall comply with the provisions of GB/T 11351.
3.2.4 No cracks, shrinkage, slag inclusions, cold partitions, shrinkage cavities, pores and sands, and other drops are allowed on the working surface and main force surface of the casting.
Low casting structural strength or casting defects affecting the cutting process, allowing casting defects with depth not exceeding the actual machining allowance, after repairing
Casting defects that do not affect quality and appearance are allowed to be repaired according to relevant standards.
3.2.5 The cutting of the casting sprue should be carried out before the heat treatment. The riser should be cut to be substantially flush with the surface of the casting, and the cut after the riser is cut.
The mouth should be shoveled.
3.3 Hygiene requirements
3.3.1 All castings that come into contact with food should be smooth, smooth, free of dead spots and easy to clean.
3.3.2 Any casting material that is in direct contact with food shall be harmful to human health without harmful or exceeding the quantity specified in the food hygiene standards.
Substance should not be harmful or exceeds the amount specified in food hygiene standards due to material and food contact interactions and is harmful to human health.
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