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GB/T 30785-2025: Food processing equipment - Terminology
Status: Valid GB/T 30785: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30785-2025 | English | 759 |
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Food processing equipment - Terminology
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GB/T 30785-2025
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| GB/T 30785-2014 | English | 799 |
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Glossary of food equipment terminology
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GB/T 30785-2014
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PDF similar to GB/T 30785-2025
Basic data | Standard ID | GB/T 30785-2025 (GB/T30785-2025) | | Description (Translated English) | Food processing equipment - Terminology | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A22 | | Classification of International Standard | 01.040.97 | | Word Count Estimation | 38,396 | | Date of Issue | 2025-02-28 | | Date of Implementation | 2025-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 30785-2025: Food processing equipment - Terminology---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.
GB/T 30785-2025 English version. Food processing equipment - Terminology
ICS 01.040.97
CCSA22
National Standard of the People's Republic of China
Replaces GB/T 30785-2014
Food Processing Equipment Terminology
Released on 2025-02-28
2025-09-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
Reference 22
Index 23
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document replaces GB/T 30785-2014 "Terms of Food Processing Equipment". Compared with 30785-2014, except for structural adjustments and editorial
In addition to the modifications, the main technical changes are as follows.
--- Changed the definition of "coating" (see 3.26,.2014 edition 2.26);
--- Changed the English term "conveyor cleaning machine" (see 3.33, 2.34 of the.2014 edition);
--- Added the term and definition of "cooking machine" (see 3.34);
--- Changed the definition of "easy to clean" (see 3.59, 2.59 of the.2014 edition);
--- Added the term and definition of "noodle steaming machine" (see 3.71);
--- Changed the definition of "food storage room" (see 3.76, 2.75 of the.2014 edition);
--- Changed the definition of "food holding equipment" (see 3.96, 2.97 of the.2014 edition);
--- Changed the definition of "oven" (see 3.123, 2.123 of the.2014 edition);
--- Added the term and definition of "rice noodle machine, rice vermicelli machine" (see 3.158);
--- Changed the English term "shelf bracket" (see 3.167, 2.165 of the.2014 edition);
--- Added the term and definition of "soymilk machine" (see 3.173);
--- Changed the English term "fryer splash zone" (see 3.174, 2.80 of the.2014 edition);
--- Added the terms and definitions of "rice steaming cabinet" and "rice steaming box" (see 3.180);
--- Added the term and definition of "package maker" (see 3.181).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by China Light Industry Federation.
This document is under the jurisdiction of the National Technical Committee for Standardization of Food Processing Equipment (SAC/TC383).
This document was drafted by. China Quality Certification Center, Beijing Service Machinery Research Institute Co., Ltd., Anhui Valin Western Kitchen Equipment Co., Ltd.
Co., Ltd., Yufubao Kitchen Equipment (Shenzhen) Co., Ltd., Guangdong Jieguan Kitchen Equipment Manufacturing Co., Ltd., Foshan Shunde Junling Kitchen Equipment
Ltd., Jiangnan University, Bohai University, Shandong Yinying Cooking Machinery Co., Ltd., Shanghai Huayuan Food Machinery Co., Ltd., Jiangsu Jinsu Taiyuan
Intelligent Equipment Co., Ltd., Joyoung Co., Ltd., Guangdong Xingxing Refrigeration Equipment Co., Ltd., Hefei Zhongke Shunchang Waste Heat Utilization Technology Co., Ltd.
Company, Shandong Lubao Kitchenware Co., Ltd., Jiangsu Datang Electric Appliance Manufacturing Co., Ltd., Precision Refrigeration Equipment (Shenzhen) Co., Ltd., Guangdong Hong
Feng Baking Equipment Co., Ltd. and Shenzhen Li Te Industrial Development Co., Ltd.
The main drafters of this document are. Chen Chuanlu, Wang Di, Liu Xu, Xu Zhenghua, Zheng Zhiheng, Huang Donghua, Zhou Xiyong, Jin Yamei, Zhu Danshi, Li Zhongmin,
Cai Jun, Jiang Yajun, Wang Yike, Ye Xianbin, Zhang Jiashun, Fan Peijian, Tang Wei, Xiong Binfang, Shi Difeng, Zou Haiou, Zhang Deng.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2014 as GB/T 30785-2014;
---This is the first revision.
Food Processing Equipment Terminology
1 Scope
This document defines terms and definitions for food processing equipment, apparatus, related components and processing cleaning procedures.
This document applies to information processing and information exchange for commercial food processing equipment.
2 Normative references
This document has no normative references.
3 Terms and definitions
3.1
airgap
The unobstructed vertical distance between the lowest outlet of a pipe or faucet and the overflow edge of the receiving container.
NOTE These receiving vessels may include sinks, sanitary ware or other fittings.
3.2
Ambient temperature ambienttemperature
The temperature of the medium in contact with equipment, devices, utensils and food, etc.
NOTE. Such media include air, gas and liquid.
3.3
Baffle apron
An exposed fixed vertical surface beneath a workbench.
3.4
Auxiliary cleaning auxiliaryrinse
Cleaning performed by spraying ware with circulating water pumped from a sink or pool between washing or rinsing and the final sanitizing rinse.
3.5
Backflow
The inflow of water, other liquids, mixtures or reagents into drinking water from sources other than those specified.
3.6
Backflow preventer
Device to prevent backflow.
3.7
Backsplash
To protect the wall from splashing liquid or food, an exposed solid surface placed behind or to the side of a device or appliance that is higher than a horizontal work surface.
Fixed vertical surface.
3.8
Water bath warmer bain-marie
An appliance with a heating tank used to store hot food before consumption and to heat the food indirectly by hot air, steam or hot water in the tank.
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