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SB/T 10127-2012: Technical requirements for dough mixer
Status: Valid SB/T 10127: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10127-2012 | English | 259 |
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3 days [Need to translate]
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Technical requirements for dough mixer
| Valid |
SB/T 10127-2012
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| SB/T 10127-1992 | English | 559 |
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4 days [Need to translate]
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(And noodle machine technical conditions)
| Obsolete |
SB/T 10127-1992
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PDF similar to SB/T 10127-2012
Basic data | Standard ID | SB/T 10127-2012 (SB/T10127-2012) | | Description (Translated English) | Technical requirements for dough mixer | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X99 | | Classification of International Standard | 67.260 | | Word Count Estimation | 10,180 | | Older Standard (superseded by this standard) | SB/T 10127-1992 | | Quoted Standard | GB/T 3768; GB 4706.38; GB 16798; SB/T 227; SB/T 228; SB/T 229-2007; SB/T 231-2007; SB/T 10291.1-2012 | | 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 terms and definitions of commercial and surface machines, technical requirements, test methods, inspection rules and signs, packaging, transport, storage and so on. This standard applies to both horizontal and vertical, and the | SB/T 10127-2012: Technical requirements for dough mixer---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.
Technical requirements for dough mixer
ICS 67.260
X99
People's Republic of China domestic trade industry standard
Replacing SB/T 10127-1992
Dough mixer technical conditions
Released on.2012-03-15
2012-06-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is a revision of SB/T 10127-1992 "Technical Conditions for Doughing Machines", the main difference between this standard and SB/T 10127-1992.
The difference is as follows.
--- Re-arranged the provisions listed in Chapter 4 and made corresponding additions and deletions;
--- Chapter 5 "Test methods" and the fourth chapter "Technical Requirements" correspondingly re-arranged;
--- Revised Chapter VI "Inspection Rules";
--- Removed Appendix A and Appendix B.
This standard was proposed by the Ministry of Commerce of the People's Republic
This standard is under the jurisdiction of the National Commercial Machinery Standardization Technical Committee.
This standard is mainly drafted by. Beijing Service Machinery Research Institute, Guangdong Henglian Food Machinery Co., Ltd., Zhangqiu Cookware Machinery General Factory,
Guangzhou Sai Si Da Machinery Equipment Co., Ltd.
The main drafters of this standard. Wang Yubo, Liu Wenzhong, Li Chuanguang, Tang Shusong, Jiao Feng.
The previous versions of the standards replaced by this standard are.
---SB/T 10127-1992.
Dough mixer technical conditions
1 Scope
This standard specifies the terms and definitions, technical requirements, test methods, inspection rules and signs, packaging, transportation and storage of commercial dough mixers.
Save and so on.
This standard is applicable to horizontal and vertical dough mixers. It is also suitable for multi-function dough mixers with both surface and agitating functions.
Machines for producing dough and homogenizing food materials can also be used as reference.
This standard does not apply to double action dough mixers.
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 3768 Acoustic sound pressure method for the determination of noise source sound power level
(GB/T 3768-1996, eqvISO 3746..1995)
GB 4706.38 Special requirements for safe commercial electric food processing machinery for household and similar electrical appliances (GB 4706.38-
2008, IEC 60335-2-42.2002, IDT)
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 storage
SB/T 10291.1-2012 Food Machinery Terminology Part 1. Dietary Machinery Terminology
3 Terms and definitions
The following terms and definitions as defined in SB/T 10291.1-2012 apply to this document.
3.1
Rated output
The manufacturer's stated or nominal production.
3.2
Dough water absorption rate doughwaterabsorption
The weight ratio of water to flour added to the dough is expressed as a percentage.
4 Technical requirements
4.1 General requirements
4.1.1 The dough mixer 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 The parts and components used in the dough mixer shall be inspected and qualified, and the purchased parts shall have the certificate of conformity. If necessary, the inspection department shall pass the inspection.
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