X90 食品加工机械综合 标准查询与下载

UL HEATING& COOLING-2008 采暖、制冷、通风和烹饪设备.第I部分:食品安全设备 第II部分:目录 2008

This Directory contains the names of companies authorized to use the UL Mark on or in connection with products that have been investigated by UL and found to be in compliance with UL’s requirements. These companies, as well as the manufacturers and submitters of the products, have entered into an Agreement with UL to use the UL Mark only on or in connection with products manufactured in compliance with UL’s requirements. It should be noted that UL certified products of different makes or model designations are not necessarily equivalent in quality or performance. The appearance of catalog or model numbers or other specific product designations in this Directory signifies that: (1) representative samples of these products have been submitted to UL and found to comply with the applicable requirements, and that (2) the manufacturer has been authorized to use the appropriate UL Mark on production that continues to comply withUL’s requirements and is subject to UL’s Follow-Up Service. Since manufacturers are not obligated to apply the UL Mark on all of their production, products that do not bear the UL Mark are not required by UL to comply with UL’s requirements. Accordingly, the appearance of a company’s name or a specific product designation in this Directory does not in itself ensure that products so specified or identified are subject to UL’s Follow-Up Service. The manufacturer’s products are not subject to UL’s Follow-Up Service unless they bear the UL Mark. Only those products bearing the appropriate UL Mark and the company’s name, trade name, trademark or other authorized identification should be considered as being covered by UL’s Listing or Classification and Follow-Up Service. The UL Mark provides evidence of listing or labeling, which may be required by installation codes or standards.

HEATING, COOLING, VENTILATING AND COOKING EQUIPMENT — PART I & FOOD SAFETY EQUIPMENT — PART II DIRECTORIES 2008

NSF 170-2008 食品加工设备术语集

Definitions covered by this Standard consist of terminology related to food equipment, including terms describing equipment, materials, design, construction, and performance testing. This Standard includes common definitions of terms used throughout NSF Food Equipment and Sanitation Standards.

Glossary of Food Equipment Terminology

BS PD CEN/TR 15623:2008 食品加工机.线路图.食品区域用材料

This document gives guidance to machinery manufacturers for the selection of suitable materials which will be used in the food area of machines intended for the production of food. It provides a selection process, showing those matters that need to be taken into consideration and the decisions that have to be made. NOTE Be aware that references of this document can be amended, deleted or new references can become available.

Food processing machinery — Route map — Materials for food area

GOST R 52161.2.16-2008 家庭及类似用途电器的安全性.第2.16部分:废弃食物处理机的详细要求

Safety of household and similar electrical appliances. Part 2.16. Particular requirements for food waste disposers

ANSI/NSF 2(i4)-2008 食品设备

Issue 4 - The purpose of this ballot is to update section 5.35 Food shields.

Food Equipment

GOST R 53140-2008 食品加工机械.中间校准仪.规范

Food processing machinery. Intermediate provers. Specifications

DIN EN 14958:2007 食品加工机械.面粉和小麦的研磨及加工用机械.安全性和卫生要求

This European standard deals with the significant hazards,hazardous situations and events relevant to the following machinery for grinding and processing of flour and semolina,as defined in Clause 3:roller mills,plan sifters and rotary separators,air classifiers,rotating machines and impact machines. The machines in the scope are stationary(not intended to be moved when in operation),have a capacity of at least 100 kg/h,and are intended for use in installations for grain processing,such as flour mills,semolina lills,grain cleaning and flaking plants. This European Standard deals with the significant hazards during commissioning,operation,cleaning and maintenance of the machines inthe scope when they are used as intended and under conditions of misuse which are reasonably forseeable by the manufacturer. This European Standard is not applicable to: - machines intened for household use or laboratory use; - stone mills; - equipment for dampening and heating; - auxiliary equipment for conveying,weighting and bagging(without changing the characteristics of the products). This European Standard is not dealing with the following: - hazards related to decommissioning; - the hazards of the installations into which the machines are incorporated other than those directly related to the machined in the scope(e.g.start of the installation,disconnection of energy supply,need from an emergency stop device); - hazards due to the use of the use of the machinery in a potentially explosive atmosphere(when producing this standard it has been assumed that the machinery in the scope,if designed and used in accordance with this European Standard,is not creating itself a hazardous atmosphere wholly of partly surrounding it). NOTE If the machine is intended for use in a potentially explosive atmosphere,additional safety measures can be necessary. This European Standard is not applicable to machines for grinding and processing of flour and semolina which are manufactured before the date of its publication as EN.

Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006

DIN EN 14957:2007 食品加工机.输送式洗碗机.安全和卫生要求

1.1 This European Standard applies to multizones dishwashing-machines with passing through motorized belt(flight type)or rack conveyor.ln case of flight type,the loading and unloading areas are part of the machine. The machines xovered by this European Standard are intended for washing,rinsing and optionally drying the dishes and the kitchen utensils,used in food and catering premises such as restaurants,hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils. NOTE ormally the total power of these machines is less than 200 Kw. This European Standard deals with all significant hazards,hazardous situations and events relevant to dishwashing machines with conveou ,when they are used as intended and under the conditions foreseen by the manufacturer(see Clause 4). This European Standard deals with the hazards which can arise during commissioning,operation,maintenance and decommissioning of the machine. When draawing up this European Standard the following assumptions were made: - only trained adult persons operate the machines; - the machines are used in adequately illuminated areas. This European Standard,referring for electrical safety to EN 60204-1 with criteria that can be applied to different designs and variants,is mainly intended for machines manufactured in small series. 1.2 This European Standard does not apply to: - separate mechanical loading and unloading conveyors; - chemical dosing devices which are not incorporated into the machine; - steam generators; - gas heating equipment. 1.3 Noise is not considered to be a significant hazard for these machines.This does not mean that the manufacturer of these machines is absolved fromreducing noise and making a noise declaration.Therefore a noise test code is included in Annes A. 1.4 This European Standard is not applicable to dishwashing-machines with conveyor which are manufactured before the date of publication of this European Standard by CEN.

Food processing machinery - Dishwashing machines with conveyor - Safety and hygiene requirements; German version EN 14957:2006

BS EN 14655:2005 食品加工机械.法式面包(Baguette)切片机.安全和卫生要求

This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning. The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices. This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance. These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading. These machines are intended to be installed on a table, a specific support or an integral stand. The following machines are excluded from the scope of this European Standard: - frame cutter machines with multiple blades; - machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and horizontal manual loading; - experimental and testing machines under development by the manufacturer; - domestic appliances. This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This European Standard does not deal with noise reduction. This European Standard is not applicable to baguette slicers which are manufactured before the date of publication of this European Standard by CEN.

Food Processing Machinery. Baguette Slicers. Safety and Hygiene Requirements

BS EN 13534:2006+A1:2010 食品加工机械.食品加工填料机.安全性和卫生要求

1.1 This standard applies for ? curing injection machines with infeed and outfeed devices; ? curing injection machines with infeed and outfeed devices and loading devices. This standard does not apply to portable/hand guided curing injection devices. !deleted text" This document deals with all significant hazards, hazardous situations and events relevant to curing injection machinery when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). This document is not applicable to curing injection machines which are manufactured before the date of publication of this document by CEN. 1.2 This standard covers the following types of curing injection machines: Curing injection machines consist mainly of a single or multilane curing needle station, holding down clamp, infeed and outfeed devices, machine frame and related drive system, and electrical, electronic, or pneumatic components, depending on machine type. Curing injection machines in the scope of this standard can be equipped with: ? infeed chute; ? splash guard flaps; ? single or multi-lane curing needle bars (needle station); ? holding down clamp; ? infeed and outfeed conveyor belt; ? infeed and outfeed rake; ? interlocked transport car at the outfeed side; ? loading device with delivery chute. The product being processed (raw meat, game or raw fish) is fed by hand to the infeed device of the curing injection machine. The infeed device transports the product to the needle station; the product is then pressed against the infeed device by a holding down clamp. The needles of the needle station inject the curing liquid or other fluids into the product. The outfeed device then transports the product away from the needle station. This standard also covers the loading devices, which can be necessary in the case of machines with high capacity and/or great height. Curing injection machines in the scope of this standard can be stationary or mobile. 1.2.1 Curing injection machines with single or multi-lane curing needle bars, infeed and outfeed device at the infeed and outfeed side (see Figure 1). The distance A between the floor/ standing position and the infeed surface of the infeed and outfeed device is > 750 mm.

Food processing machinery.Curing injection machines. Safety and hygiene requirements

BS EN 13534:2006 食品加工机械.食品加工填料机.安全和卫生要求

This standard applies for ? curing injection machines with infeed and outfeed devices; ? curing injection machines with infeed and outfeed devices and loading devices. This standard does not apply to portable/hand guided curing injection devices. This standard deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4). This document deals with all significant hazards, hazardous situations and events relevant to curing injection machinery when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). This document is not applicable to curing injection machines which are manufactured before the date of publication of this document by CEN. Curing injection machines consist mainly of a single or multilane curing needle station, holding down clamp, infeed and outfeed devices, machine frame and related drive system, and electrical, electronic, or pneumatic components, depending on machine type. Curing injection machines in the scope of this standard can be equipped with: ? infeed chute; ? splash guard flaps; ? single or multi-lane curing needle bars (needle station); ? holding down clamp; ? infeed and outfeed conveyor belt; ? infeed and outfeed rake; ? interlocked transport car at the outfeed side; ? loading device with delivery chute. The product being processed (raw meat, game or raw fish) is fed by hand to the infeed device of the curing injection machine. The infeed device transports the product to the needle station; the product is then pressed against the infeed device by a holding down clamp. The needles of the needle station inject the curing liquid or other fluids into the product. The outfeed device then transports the product away from the needle station. This standard also covers the loading devices, which can be necessary in the case of machines with high capacity and/or great height. Curing injection machines in the scope of this standard can be stationary or mobile.

Food processing machinery — Curing injection machines — Safety and hygiene requirements

UL HEATING& COOLING-2007 采暖、制冷、通风和烹饪设备.第I部分:食品安全设备 第II部分:目录 2007

HEATING, COOLING, VENTILATING AND COOKING EQUIPMENT ?PART I& FOOD SAFETY EQUIPMENT ?PART II DIRECTORIES 2007

HEATING, COOLING, VENTILATING AND COOKING EQUIPMENT ?PART I& FOOD SAFETY EQUIPMENT ?PART II DIRECTORIES 2007

ANSI/NSF 37(i3)-2007 食品和食品服务企业中入口通道用风帘

To update the Normative References and boilerplate language in the Food Equipment family of Standards.

Air curtains for entranceways in food and food service establishments

ANSI/NSF 2(i12)-2007 食品设备

Issue 12 - To update the Normative References and boilerplate language in the Food Equipment family of Standards.

Food equipment

ANSI/NSF 8(i6)-2007 商业自动食品加工器具

To update the Normative References and boilerplate language in the Food Equipment family of Standards.

Commercial powered food preparation equipment

ANSI/NSF 20(i3)-2007 商业散装牛奶配发设备

The purpose of this ballot is to incorporate boilerplate" language from the revised NSF/ANSI 2.

Commercial bulk milk Dispensing equipment

ANSI/NSF 2(i11)-2007 食品设备

Issue 11 - To address electronic thermometers power loss.

Food Equipment

ANSI/NSF 170(i7)-2007 食品设备术语的词汇表

The purpose of this ballot is to define the term frost top unit.

Glossary of food equiment terminology

ANSI/NSF 25(i7)-2007 食品和饮料的自动贩卖机

To allow the use of ColiScan MF and CHROMagarTM as equivalent, alternate, selective media to Chromocult for the recovery and enumeration of Escherichia coli 11229 for the In Place Cleaning assay specified in NSF/ANSI 25.

Vending machines for food and beverages

ASTM D7329-07(2012) 食品制备和食品加工 (食品服务) 手套的标准规范

1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. 1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe and proper use of gloves is excluded from the scope of this specification. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Standard Specification for Food Preparation and Food Handling (Food Service) Gloves