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GB/T 41602-2022 English PDF

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GB/T 41602-2022: Food processing equipment - Combined equipment - Rotary rack ovens
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GB/T 41602-2022English649 Add to Cart 6 days [Need to translate] Food processing equipment - Combined equipment - Rotary rack ovens Valid GB/T 41602-2022

PDF similar to GB/T 41602-2022


Standard similar to GB/T 41602-2022

GB 16798   GB/T 25232   GB 22747   GB/T 30784   GB/T 30782   

Basic data

Standard ID GB/T 41602-2022 (GB/T41602-2022)
Description (Translated English) Food processing equipment - Combined equipment - Rotary rack ovens
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X99
Word Count Estimation 35,332
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 41602-2022: Food processing equipment - Combined equipment - Rotary rack ovens

---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.
Food processing equipment - Combined equipment - Rotary rack ovens ICS 67.260; 97.040.20 CCSX99 National Standards of People's Republic of China Food Processing Equipment Combined equipment rotary hot air oven Published on 2022-07-11 2023-02-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration directory Preface III Introduction IV 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Overview 1 5 Associated hazard descriptions3 5.1 Overview 3 5.2 Mechanical hazards 3 5.3 Electrical Safety 3 5.4 Risk of burns3 5.5 Explosion and fire hazards4 5.6 Trapped danger 4 5.7 Hazards due to cleaning processes4 5.8 Dangers posed by neglect of ergonomics4 5.9 Noise Hazard 4 6 Technical Requirements 4 6.1 General 4 6.2 Mechanical hazards4 6.3 Electrical safety7 6.4 Risk of burns8 6.5 Explosion and fire hazards8 6.6 Trapped danger 8 6.7 Cleaning requirements8 6.8 Dangers posed by neglect of ergonomics9 6.9 Noise 9 6.10 Performance 9 6.11 Structure 10 6.12 Quality 10 7 Measures Verification 10 8 Inspection rules 12 9 Usage Information 14 Appendix A (Normative) Design Principles for Cleanability 17 Reference 29

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 of Standardization Documents" drafted. Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by China National Light Industry Federation. This document is under the jurisdiction of the National Standardization Technical Committee of Food Processing Equipment (SAC/TC383). This document is drafted by. Beijing Service Machinery Research Institute Co., Ltd., Guangzhou Saisida Machinery Equipment Co., Ltd., Guangdong Henglian Food Co., Ltd. Pin Machinery Co., Ltd., Xinmai Machinery (China) Co., Ltd., Zhejiang Yixi Machinery Co., Ltd., Anhui Hualing Western Kitchen Equipment Co., Ltd., Foshan Shunde Oli Bakery Food Machinery Co., Ltd., Guangzhou Geyou Intelligent Control System Co., Ltd., Ningbo Kekong Electronics Co., Ltd., Guangdong Meikong Electronic Technology Co., Ltd. The main drafters of this document. Li Jiping, Tang Shusong, Liu Wenzhong, Ding Jian, Ding Chaobiao, Xu Zhenghua, Liang Qiuyan, He Wenyan, Hu Xuming, Fan Guang.

Introduction

The structure of the Machinery Safety Series Standard is. --- Class A standard (basic safety standard), giving the basic concepts, design principles and characteristics applicable to all machinery. --- Class B standard (general safety standard), involving a safety feature of machinery or a class of safety guards with a wide range of use. ● Category B1, which specifies the criteria for specific safety features (eg safety distance, surface temperature, noise); ● Category B2, which specifies the standards for safety guards (such as two-hand control devices, interlocks, pressure-sensitive devices, and guards). --- Class C standard (machine product safety standard), a standard that specifies detailed safety requirements for a specific machine or group of machines. This document is a Category C standard. The relevant machinery and the hazards, hazardous conditions and hazardous events involved are included in the scope of this document. When the provisions of the C-type standard are different from the A-type standard or the B-type standard, for the machine that has been designed and manufactured in accordance with the C-type standard The provisions of the Class C standard are superior to those of the Class A standard or the Class B standard. In almost all hazardous situations, at least one design measure, safety precaution or other safety measure to reduce the risk can be taken. This These measures need to meet security requirements and control risks, and take corresponding measures to reduce risks as much as possible. Design measures are the first measures, which are measures to eliminate safety risks by design; if the risks are not within the design scope of the technical process If the design measures and protective measures are used, there are still residual risks, it needs to be informed. Or instruct users to take measures to avoid or reduce risks. Food Processing Equipment Combined equipment rotary hot air oven

1 Scope

This document specifies an overview, associated hazard descriptions, technical requirements for the design and manufacture of rotary hot air ovens with one or more rotary trolleys requirements, test methods, inspection rules and usage information. This document applies to food shops (bakery, pastry shops), canteens of industrial and mining enterprises or food factories specializing in batches of baked goods (including flour, water and other additives) rotating hot air oven (hereinafter referred to as the oven). This document does not apply to. --- Manufacturer's experimental and test equipment under development; --- Household appliances; --- Rotary hot air oven without trolley. This document does not deal with the hazards of using gas fuels for gas appliances, nor does it involve the hazards of using oil fuels for oil-fired appliances. using gas, burning Machinery using oil as a heat source may be specified by the manufacturer in the enterprise standard.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Graphical signs of packaging, storage and transportation GB/T 1031-2009 Product Geometric Technical Specification (GPS) Surface Structure Profile Method Surface Roughness Parameters and Their Values GB/T 1804-2000 General Tolerances Unmarked Tolerances of Linear and Angular Dimensions GB/T 3768 Acoustic sound pressure method to measure noise source sound power level and sound energy level easy law GB 4706.1 Safety of Household and Similar Electrical Appliances Part 1.General Requirements GB/T 5226.1 Mechanical and Electrical Safety Mechanical and Electrical Equipment Part 1.General Specifications GB/T 8196 General requirements for the design and manufacture of fixed and movable guards for mechanical safety guards GB/T 15706-2012 General Principles of Mechanical Safety Design Risk Assessment and Risk Reduction GB/T 16855.1-2018 Safety-related parts of machinery safety control systems - Part 1.General rules for design GB/T 18831-2017 Design and selection principles of interlocking devices related to mechanical safety and protective devices GB/T 22747-2022 Basic requirements for food processing equipment

3 Terms and Definitions

There are no terms and definitions that need to be defined in this document.

4 Overview

The structure of the oven is shown in Figure 1, which usually consists of the following parts.

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