SB/T 10609-2011 English PDFUS$239.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10609-2011: Crisp machine Status: Valid
Basic dataStandard ID: SB/T 10609-2011 (SB/T10609-2011)Description (Translated English): Crisp machine Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X99 Classification of International Standard: 67.26 Word Count Estimation: 9,926 Date of Issue: 7/7/2011 Date of Implementation: 11/1/2011 Quoted Standard: GB 4706.38; GB 16798; SB/T 227; SB/T 228; SB/T 229-2007; SB/T 231-2007 Regulation (derived from): Ministry of Commerce Notice 2011 No. 40 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the terms and definitions pastry machine, technical requirements, test methods, inspection rules and signs, packaging, transportation and storage. This standard applies to pastry maker. SB/T 10609-2011: Crisp machine---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.Crisp machine ICS 67.260 X99 Record number. 33186-2011 People's Republic of China domestic trade industry standard Pastry machine Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce ContentForeword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 1 5 Test method 3 6 Inspection rules 3 7 Marking, packaging, transportation and storage 4ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Diet Processing Equipment Standardization Technical Committee. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Beijing Service Machinery Research Institute, Guangdong Henglian Food Machinery Co., Ltd., Guangzhou Sai Si Da Machinery Equipment Limited company. The main drafters of this standard. Liu Xu, Xiao Ru, Tang Shusong. Pastry machine1 ScopeThis standard specifies the terms and definitions, technical requirements, test methods, inspection rules, and marking, packaging, transportation and storage of the pastry machine. This standard applies to the pastry machine.2 Normative referencesThe 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 4706.38 Special requirements for safe commercial electric food processing machines for household and similar electrical appliances GB 16798 Food Machinery Safety and Hygiene SB/T 227 Food Machinery General Technical Conditions Electrical Equipment Technical Requirements SB/T 228 food machinery general technical conditions surface painting SB/T 229-2007 General technical requirements for food machinery - Technical requirements for product packaging SB/T 231-2007 General technical conditions for food machinery, marking, transportation and storage3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 The machine for forming the dough is formed by the relative operation of the press rolls and the pressing of the prepared dough. 3.2 Rated output The manufacturer's stated or nominal production.4 Technical requirements4.1 General requirements 4.1.1 The pastry machine shall comply with the provisions of this standard and be manufactured in accordance with the drawings and technical documents approved by the prescribed procedures. 4.1.2 Parts and components used in the pastry machine shall be inspected and qualified, and the purchased parts shall have the certificate of conformity. If necessary, the inspection department shall pass the inspection of the passing factory. The rear can be assembled. 4.1.3 The pressure roller of the pastry machine should have a smooth surface, and there should be no traces of flowers and flowers, and no depressions with an area larger than 4 mm2 are allowed. zero The edges of the joint surfaces of the components shall be neat and symmetrical and shall not be clearly misaligned. 4.1.4 The overall layout of the pastry machine design should conform to the principles of ergonomics, beautiful in appearance, easy to disassemble and easy to install, and easy to clean. 4.1.5 The lubrication point of the pastry machine and the direction of rotation of the operating point (mechanical, electrical) should be marked. 4.2 Working conditions The pastry machine should work continuously and reliably under the following conditions. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10609-2011_English be delivered?Answer: Upon your order, we will start to translate SB/T 10609-2011_English as soon as possible, and keep you informed of the progress. 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