SB/T 10694-2012 English PDF

US$239.00 · In stock
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SB/T 10694-2012: Bread fermentation machine
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10694-2012	239	Add to Cart	3 days	Bread fermentation machine	Valid

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Basic data

Standard ID: SB/T 10694-2012 (SB/T10694-2012)
Description (Translated English): Bread fermentation machine
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X99
Classification of International Standard: 67.260
Word Count Estimation: 9,961
Quoted Standard: GB/T 3768; GB 4706.1; GB 16798; SB/T 227; SB/T 229-2007; SB/T 231-2007
Regulation (derived from): ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the bread proofing box of terms and definitions, technical requirements, trial face methods, inspection rules face, signs, packaging, transport and storage. This standard applies to bread proofing box (hereinafter referred Proofer)

SB/T 10694-2012: Bread fermentation 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.
Bread fermentation machine ICS 67.260 X99 People's Republic of China domestic trade industry standards Bread proofing box 2012-03-15 release 2012-06-01 implementation Issued by the Ministry of Commerce of the People's Republic of China Directory Preface III 1 Scope 1 2 normative reference document 1 3 Terms and definitions 1 Technical requirements 1 5 Test Method 2 6 inspection rules 3 7 mark, packaging, transportation, storage 4

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009. Please note that some of the contents of this document may involve patents. The issuer of this document does not assume responsibility for the identification of these patents. This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard by the National Dietetic Processing Equipment Standardization Technical Committee. The drafting of this standard. Beijing Institute of Service Machinery, Foshan City, Shunde District Chencun Town Huaxing Industrial Co., Ltd., Guangdong Henglian food Machinery Co., Ltd., Guangzhou City 赛 Sida Machinery Co., Ltd., Yu Fu Bao kitchen equipment (Shenzhen) Co., Ltd., Guangzhou Hengwei kitchen equipment Co., Ltd., Guangzhou Hongling Electric Equipment Co., Ltd., Shenzhen Fu Bao Bao Kitchen Equipment Co., Ltd. The main drafters of this standard. Liu Xu, Liang Yanping, Liu Wenzhong, Tang Shusong, Li Yingjie, Zhu Changliang, Li Bingliang, Yan Hua, Zhou Hongwei. Bread proofing box

1 Scope

This standard specifies the terms and definitions of the breadboard, the technical requirements, the test method, the inspection rules, the mark, the packaging, the transportation, the storage. This standard applies to the bread proofing box (hereinafter referred to as the proofing box).

2 normative reference documents

The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article Pieces. For undated references, the latest edition (including all modifications) applies to this document. GB/T 3768 Acoustic vocal pressure method for the determination of noise sources Sound power level Reflective surface above the use of envelope measurement of the surface of the simple method Safety of household and similar electrical appliances - Part 1. General requirements GB 4706.1 Safety and Health of Food Machinery Technical requirements for general technical conditions for food machinery - Electrical installations General specification for food machinery - Technical requirements for packaging products General technical conditions for food machinery - Marking, transport and storage of products

3 terms and definitions

The following terms and definitions apply to this document. 3.1 The bread blank placed in the box, the equipment used to create a bread for the temperature and humidity environment, complete the equipment to complete the bread proofing. 3.2 Rated output Manufacturer express or nominal production.

4 technical requirements

4.1 General requirements 4.1.1 The proofing box shall conform to 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 proofing box shall be inspected and qualified for the purchased parts. If necessary, the inspection department shall carry out the inspection Can be assembled later. 4.1.3 Main parts In the intended use conditions, the material surface and paint should be durable, can be cleaned, if necessary, can be disinfected. 4.1.4 proof box design of the overall layout should be consistent with ergonomic principles, handsome in appearance, easy to dismount, easy to clean. 4.1.5 The operating device (button, selector switch, indicator light, etc.) on the proof box should have a permanent, clear and clear mark. For operations that can be done Personnel placed in different working condition control devices should have a clear indication of the selected status of the flag, indicating the exact location. 4.2 working conditions a) no more than 1000m above sea level; ......

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