This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads. The standard applies to the following three basic types of machine: - machines where operators hands enter hazard zone 1 (see 4.2) at each cycle; - machines which are loaded outside hazard zone 1; - automatic machines.
DIN EN 13390-2011由德国标准化学会 DE-DIN 发布于 2011-02,并于 2011-02-01 实施。
DIN EN 13390-2011 在中国标准分类中归属于: X99 其他食品加工机械,在国际标准分类中归属于: 67.260 食品工业厂房和设备。
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