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SN/T 4414.3-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 3: Steam cabinet
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| SN/T 4414.3-2015 | English | 139 |
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Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 3: Steam cabinet
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SN/T 4414.3-2015
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Basic data | Standard ID | SN/T 4414.3-2015 (SN/T4414.3-2015) | | Description (Translated English) | Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 3: Steam cabinet | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X90 | | Word Count Estimation | 6,611 | | Date of Issue | 2015-12-04 | | Date of Implementation | 2016-07-01 | | Regulation (derived from) | AQSIQ Announcement 2015 No.4th batch 120 items of Industry Standards | | Issuing agency(ies) | General Administration of Customs | SN/T 4414.3-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 3: Steam cabinet
---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.
Temperature distribution inspection procedure for the thermal processing equipment of the exporting food-- Part 3. Steam cabinet
China's entry-exit inspection and quarantine industry standards
Procedure for inspection of heat distribution of export food processing equipment
Part 3. Steam cabinets
equipmentoftheexportingfood-Part 3. Steamcabinet
Published on.2015-12-04
2016-07-01 Implementation
China
The State Administration of Quality Supervision, Inspection and Quarantine issued
Inspection and Quarantine of the People's Republic of China
Industry Standard
Procedure for inspection of heat distribution of export food processing equipment
Part 3. Steam cabinets
China Standard Press Publishing
December.2017 first edition
Foreword
SN/T 4414 “The Regulation of Inspection of Heat Distribution of Export Food Thermal Processing Equipment” is divided into 3 parts.
--- Part 1. steam sterilization pot;
--- Part 2. Water retort;
--- Part 3. Steam cabinets.
This section is Part 3 of SN/T 4414.
This section was drafted in accordance with the rules given in GB/T 1.1-2009.
This section refers to the requirements of static steam cooker equipment and operating procedures in the US Federal Regulations 113 and the International Association of Experts in Thermal Processing
The heat distribution inspection procedures announced by the IFTPS will be compiled.
This part is proposed and managed by the National Certification and Accreditation Regulatory Commission.
This section mainly drafted by. China Academy of Inspection and Quarantine (National Institute of Inspection and Quarantine, National Food Safety Hazard Analysis and Critical Control Point Application Research
(Heart), National Certification and Accreditation Regulatory Commission, the People's Republic of China Chengde Entry-Exit Inspection and Quarantine Bureau, Shantou, China
Inspection and Quarantine Bureau of the People's Republic of China, Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Fuqing Entry-Exit Inspection and Quarantine Bureau, China
People's Republic of China Yunnan Entry-Exit Inspection and Quarantine Bureau, People's Republic of China Quzhou Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this section. Li Li, Wang Tielong, Luo Yi, Zhou Wen, Li Xuan, Li Feng, Xu Jiangyong, Chen Jianghua, Peng Yunxia, Fan Qing, Wu Gang.
Procedure for inspection of heat distribution of export food processing equipment
Part 3. Steam cabinets
1 Scope
This part of SN/T 4414 specifies the heat distribution detection method and procedure for steam cabinets used for food hot processing.
This section is applicable to steam cooking cabinets for food processing (including smoke cooking stoves with cooking function, electric ovens with cooking function, etc.)
Process heat distribution inspection, sterilization operation inspection, sterilization record review and sterilization determination.
2 Terms and definitions
The following terms and definitions apply to this document.
2.1
Steam cabinet steamcabinet
Steamed meat products and other products are cooked to kill pathogenic sealed containers.
2.2
Thermal distribution temperaturedistribution
The temperature distribution of each location in the thermal processing equipment.
2.3
Temperature sensor temperatureprobe
A temperature-sensing element that directly measures the temperature, converts the temperature signal into a current signal, and converts it into a measured medium in a certain way.
temperature.
2.4
Product initial temperature initialtemperature
At the beginning of the heat sterilization, the contents of the sterilizer will be ready to be sterilized, and the contents of the container with the lowest temperature, which is filled with foodstuffs, will be fully agitated or shaken.
Average temperature.
3 Inspection of steam cabinets
3.1 Steam Supply of Steam Cabinets
3.1.1 Steam boiler production capacity and pressure.
3.1.2 steam pressure (partial pressure) at the front of the steaming cabinet.
3.1.3 Length and size of main steam pipes from the boiler room to the sterilization workshop.
3.1.4 The model and the amount of steam used for all steam-connected equipment connected to steam lines.
3.2 Cooking Workshop Facilities
3.2.1 The type, type and size of each steamer.
3.2.2 The size of the steam pipe from the steam main line to each steam cabinet, the size and type of the associated valve.
3.2.3 The instrumentation and related facilities (if used) of each steamer shall be marked.
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