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SB/T 10791-2012 English PDF

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SB/T 10791-2012: Vacuum cooler for cooked food
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PDF similar to SB/T 10791-2012


Standard similar to SB/T 10791-2012

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Basic data

Standard ID SB/T 10791-2012 (SB/T10791-2012)
Description (Translated English) Vacuum cooler for cooked food
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard J73
Classification of International Standard 97.130.20
Word Count Estimation 12,186
Quoted Standard GB 191; GB 5226.1; GB/T 6070; GB/T 9237; GB/T 13306; GB/T 13384; GB 22360; JB/T 6446
Regulation (derived from) Ministry of Commerce Notice No. 58 of 2012; industry standard for filing Notice No. 12 of 2012 (No. 156 overall)
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the types and basic parameters, technical requirements, test methods, inspection rules and signs, packaging, transportation and storage requirements of vacuum cooling machine of cooked food. Wood standards apply to cooked food vacu

SB/T 10791-2012: Vacuum cooler for cooked food

---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.
Vacuum cooler for cooked food ICS 97.130.20 J73 Record number. 37649-2012 People's Republic of China domestic trade industry standard Cooked food vacuum cooler Released on.2012-09-19 2012-12-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 type, model 2 4.1 Type 2 4.2 Model 2 5 Technical requirements 2 5.1 General requirements 2 5.2 Performance Requirements 2 5.3 Running performance 3 5.4 Security Requirements 3 5.5 Companion devices and assembly requirements 3 6 Test method 3 6.1 Test conditions 3 6.2 Using Performance Test 4 6.3 Operational Performance Test 4 6.4 Security Performance 5 7 Inspection rules 5 7.1 Inspection Category 5 7.2 Factory inspection 5 7.3 Type test 6 8 Marking, packaging, transportation and storage 7 8.1 Mark 7 8.2 Packing 7 8.3 Transportation 7 8.4 Storage 7 Appendix A (informative) Cooked food vacuum cooler model preparation method 8

Foreword

This standard is written in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Refrigeration Standardization Technical Committee (SAC/TC119) and is responsible for interpretation. This standard is mainly drafted by. China Refrigeration Society, Shanghai University of Technology, Shanghai Jugang Machinery Manufacturing Co., Ltd., Shanghai Qiaina Foods Machinery Co., Ltd., Suzhou Industrial Park Desen Packaging Machinery Co., Ltd., Shanghai Frozen Food Industry Association, Shanghai Jinli Preservation Technology Co., Ltd. Company, Zhengzhou Henry Refrigeration Equipment Co., Ltd., Shanghai Shanru Water Preservation Technology Co., Ltd. The main drafters of this standard. Li Baoguo, Yin Congxu, Xue Jiqiang, Wang Qunxiang, Li Zhongxin, Jin Zuwei, Su Shuqiang, Guo Mingtao, Zheng Xianzhang, Chen Wenjie, Jiang Huanzhao. Cooked food vacuum cooler

1 Scope

This standard specifies the type and basic parameters, technical requirements, test methods, inspection rules, and signs and packages of cooked food vacuum coolers. Requirements for loading, transportation and storage. This standard applies to cooked food vacuum coolers (hereinafter referred to as "products").

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 191 packaging storage and transportation icon GB 5226.1 Mechanical safety, mechanical and electrical equipment - Part 1. General technical conditions GB/T 6070 vacuum technology flange size GB/T 9237 Safety requirements for mechanical refrigeration systems for cooling and heating GB/T 13306 signage General technical conditions for GB/T 13384 mechanical and electrical product packaging GB 22360 vacuum pump safety requirements JB/T 6446 vacuum valve

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Cooked food cookedfood Food that has been produced by thermal processing. 3.2 Vacuum cooling vacuum cooling A cooling method for evaporating a portion of moisture in a vacuum under vacuum to cool it. 3.3 Cold trap coldtrap A device that relies on a cooling wall to condense water vapor, also known as a water trap. 3.4 Vacuum box vacuumchamber The vacuum container for cooling the article is composed of a vacuum box and a vacuum box door. 3.5 Vacuum box volume volumeofvacuumchamber The volume of the object that can be accommodated in the vacuum box, that is, the space enclosed by the inner surface of the vacuum box and the inner surface of the door after the vacuum box door is closed volume.

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