GB/T 30785-2025Food processing equipment — Terminology (English PDF)

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.

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