DIN Standards Committee Mechanical Engineering
Food processing machinery - Intermediate provers - Safety and hygiene requirements
Abstract
This standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with moving pocket carriers used in the food industry, pastry-making, bakeries etc. for giving a resting time to dough between dividing and moulding processes. The standard covers the technical safety requirements for the design, manufacture, installation, adjustment, operation, cleaning and mainteance of these machines are defined in 4.12 of EN ISO 12100-1 : 2003 and the manufacturer's instruction handbook.
Begin
2007-09-07
WI
00153079
Planned document number
EN 12043/FprA1
Responsible national committee
NA 060-18-01 AA - Bakery equipment
Responsible european committee
CEN/TC 153/WG 1 - Bakery equipment
draft standard
Food processing machinery - Intermediate provers - Safety and hygiene requirements
2010-02
Order from DIN Media
previous edition(s)
Food processing machinery - Intermediate provers - Safety and hygiene requirements
2000-09
