SB/T 10603-2011 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10603-2011	359	Add to Cart	3 days	Splitting saw for cattle carcass	Obsolete

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Basic data

Standard ID: SB/T 10603-2011 (SB/T10603-2011)
Description (Translated English): Splitting saw for cattle carcass
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X99
Classification of International Standard: 67.260
Word Count Estimation: 9,958
Date of Issue: 2011-07-07
Date of Implementation: 2011-11-01
Quoted Standard: GB/T 191; GB 5226.1; GB/T 13306; SB/T 222; SB/T 223; SB/T 224; SB/T 225; SB/T 226; SB/T 227; SB/T 229; SB/T 10456
Regulation (derived from): ?Ministry of Commerce Announcement 2011 No.40
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the cow carcass splitting saws basic parameters, technical requirements, test methods, inspection rules and signs, transportation and storage requirements, packaging. This standard applies to beef slaughter and processing of cattle carcass splitting handheld saws.

SB/T 10603-2011: Splitting saw for cattle carcass

---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.
Splitting saw for cattle carcass ICS 67.260 X99 Record number. 33180-2011 People's Republic of China domestic trade industry standard Burdock Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 basic parameters 1 5 Technical requirements 2 6 Test method 3 7 Inspection rules 3 8 Marking, packaging, transportation and storage 3

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Circulation Industry Promotion Center of the Ministry of Commerce and Jining Xinglong Food Machinery Manufacturing Co., Ltd. The main drafters of this standard. Wang Xianghong, Hu Quanfu, Jin Shesheng, Hu Xinxing, Fang Fang, Li Huan. Burdock

1 Scope

This standard specifies the basic parameters, technical requirements, test methods, inspection rules and signs, packaging, transportation and storage of the burdock body and half saw. Deposit requirements. This standard applies to hand-held burdock and half saws in beef cattle slaughtering and processing.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 packaging storage and transportation icon GB 5226.1 Mechanical electrical safety machinery and electrical equipment - Part 1. General technical conditions GB/T 13306 signage SB/T 222 Basic technical requirements for general technical conditions of food machinery SB/T 223 Food Machinery General Technical Conditions Mechanical Processing Technical Requirements SB/T 224 food machinery general technical conditions assembly technical requirements SB/T 225 Food Machinery General Technical Conditions Casting Technical Requirements SB/T 226 General requirements for food machinery - Technical requirements for welding and riveting SB/T 227 Food Machinery General Technical Conditions Electrical Equipment Technical Requirements SB/T 229 Food Machinery General Technical Conditions Product Packaging Technical Requirements SB/T 10456 General technical conditions for livestock and poultry slaughtering and processing equipment

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Flesh loss lossofboneandflesh The amount of bone and meat produced during the half-boil process of the calf. 3.2 Cutting edge ripening cutedgedenaturation The edge of the burdock body is matured during the cutting process. 3.3 Half splitting The carcass is divided into two parts along the symmetrical center line.

4 basic parameters

The basic parameters of the 劈 half saw are shown in Table 1. ......

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