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Normas DIN – AENOR
DIN EN 13870/A1:2017-07

DIN EN 13870/A1:2017-07

Food processing machinery - Portion cutting machines - Safety and hygiene requirements; German and English version EN 13870:2015/prA1:2017 / Note: Date of issue 2017-06-02*Intended as an amendment to DIN EN 13870 (2015-12).

Machines pour les produits alimentaires - Portionneuses - Prescriptions relatives à la sécurité et à l'hygiène; Version allemande et anglaise EN 13870:2015/prA1:2017 / Attention: Date de parution 2017-06-02*Prévu comme amendement à DIN EN 13870 (2015-12).

Nahrungsmittelmaschinen - Portionsschneidemaschinen - Sicherheits- und Hygieneanforderungen; Deutsche und Englische Fassung EN 13870:2015/prA1:2017 / Achtung: Erscheinungsdatum 2017-06-02*Vorgesehen als Änderung von DIN EN 13870 (2015-12).

Fecha:
2017-07 /Active
Equivalencias internacionales:

EN 13870/prA1 (2017-06)

Resumen:
This European Standard defines requirements for the design and manufacture of portion cutting machines. The machines covered by this European Standard are used for continuous portioning of fresh, smoked or frozen meat with and without bones or of similar products by separation by means of a blade. This European Standard deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer
Keywords:
Accessories, Accident prevention, Bodies, Bonnets, Catering equipment, CE marking, Cleanability, Cleaning, Contact safety devices, Covers, Cutting, Cutting machines, Cutting machines (tools), Design, Disinfection, Electric contact protection, Electric contacts, Electric shock, Electrical equipment, Electrical safety, Electromagnetic, Electromagnetic compatibility, Electromagnetism, EMC, Emergency shutdown, Emergency-off, Ergonomics, Food products, Food slicers, Foodstuff, Foodstuff machine, Hands (anatomy), Hazards, Heat, Holdings, Hydraulics, Hygiene, Impurity, Kitchen utensils, Liquids, Machines, Marking, Meat, Meat processing, Mechanical crimping, Mechanical engineering, Micro-organisms, Microorganisms, Noise (environmental), Noise measurement, Noise reduction, Occupational safety, Operating instructions, Personal health, Personnel, Provision industry, Safety, Safety measures, Safety of machinery, Safety requirements, Shear, Shearing, Slipping, Sound, Stability, Stumble, Temperature, Thermics, Training
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