SS EN 1674 Ed. 1 (2000)现行
Food Processing Machinery - Dough And Pastry Brakes - Safety And Hygiene Requirements
出版：Standardiserings-Kommissionen I Sverige
专家解读视频
Describes safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out.
UNE EN 1674:2001 - Identical
NS EN 1674:2000 - Identical
I.S. EN 1674:2000 - Identical
UNI EN 1674:2002 - Identical
NBN EN 1674:2000 - Identical
NF EN 1674:2000 - Identical
ONORM EN 1674:2001 - Identical
DIN EN 1674 (2001-03) - Identical
BS EN 1674:2000+A1:2009 - Identical
SN EN 1674:2001 - Identical
UNI EN 1674:2010 - Identical
NEN EN 1674:2000 - Identical
ONORM EN 1674:2010 - Identical
