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SB/T 10694-2012Bread fermentation machine (English PDF)

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Issued by

Ministry of Commerce of the People's Republic of China

Level / Type

National · Recommended

Issue date

January 1, 2012

Implementation date

June 1, 2012

Scope

SB/T 10694-2012 (Bread fermentation machine) is available as an English-translated PDF.

SB/T 10694-2012 - This standard specifies the terms and definitions of the breadboard, the technical requirements, the test method, the inspection rules, the mark, the packaging, the transportation, the storage.

This standard applies to the bread proofing box (hereinafter referred to as the proofing box).

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Document preview — SB/T 10694-2012

National Standard of the People's Republic of China

ICS: 67.260

Preface
1 Scope
2 Normative reference document
3 Terms and definitions
Technical requirements
5 Test Method
6 Inspection rules
7 Mark, packaging, transportation, storage

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard specifies the terms and definitions of the breadboard, the technical requirements, the test method, the inspection rules, the mark, the packaging, the transportation, the storage.

This standard applies to the bread proofing box (hereinafter referred to as the proofing box).

2 Normative reference documents

The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article Pieces. For undated references, the latest edition (including all modifications) applies to this document.

GB/T 3768 Acoustic vocal pressure method for the determination of noise sources Sound power level Reflective surface above the use of envelope measurement of the surface of the simple method Safety of household and similar electrical appliances - Part 1. General requirements GB 4706.1 Safety and Health of Food Machinery Technical requirements for general technical conditions for food machinery - Electrical installations General specification for food machinery - Technical requirements for packaging products General technical conditions for food machinery - Marking, transport and storage of products

3 Terms and definitions

The following terms and definitions apply to this document.

The bread blank placed in the box, the equipment used to create a bread for the temperature and humidity environment, complete the equipment to complete the bread proofing.

Rated output

Manufacturer express or nominal production.

4 Technical requirements

4.1 General requirements

4.1.1 The proofing box shall conform to the provisions of this standard and be manufactured in accordance with the drawings and technical documents approved by the prescribed procedures.

4.1.2 Parts and components used in the proofing box shall be inspected and qualified for the purchased parts. If necessary, the inspection department shall carry out the inspection can be assembled later.

4.1.3 Main parts In the intended use conditions, the material surface and paint should be durable, can be cleaned, if necessary, can be disinfected.

4.1.4 proof box design of the overall layout should be consistent with ergonomic principles, handsome in appearance, easy to dismount, easy to clean.

4.1.5 The operating device (button, selector switch, indicator light, etc.) on the proof box should have a permanent, clear and clear mark. For operations that can be done Personnel placed in different working condition control devices should have a clear indication of the selected status of the flag, indicating the exact location.

4.2 Working conditions

a) no more than 1000m above sea level;

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.

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