67.260 - Plants and equipment for the food industry

This European Standard specifies the technical and functional characteristics of temperature recorders for the transport, storage and distribution of temperature sensitive goods between -80 °C and +85 °C.
It specifies the test methods which allow the determination of the equipment's conformity, suitability and performance requirements.
It applies to the whole temperature recording system. The temperature sensor(s) may be integrated into the recorder or be remote from it [external sensor(s)].
...view more

This European Standard specifies the technical and functional characteristics of temperature recorders for the transport, storage and distribution of temperature sensitive goods between -80 °C and +85 °C.
It specifies the test methods which allow the determination of the equipment's conformity, suitability and performance requirements.
It applies to the whole temperature recording system. The temperature sensor(s) may be integrated into the recorder or be remote from it [external sensor(s)].
...view more

This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
For this purpose, this standard specifies general hygienic requirements for the construction, material ...view more

1.1 General
This European standard specifies requirements relating to the design and construction of mainly not moveable slicing machines and auxiliary components.
The slicing machines covered by this standard are used for the cutting and portioning of meat and sausage products, cheese or other sliceable food products that can be cut using one or more blades. Slicing machines are designed to cut pieces or slices.
A sickle blade or an eccentrically moving blade is used for cutting. As a rule, ...view more

This document specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This document applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conv...view more

This document specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This document applies to professional machines having a maximum capacity of 200 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
- pasteurizers;
- agei...view more

This international standard specifies requirements for test sieves to be used for the laboratory determination of undesirable substances in a sample of cereals and which pass through test sieves of the following nominal sizes : a) test sieves with long rounded apertures : 1,00 mm x 20,00 mm 1,70 mm x 20,00 mm 1,80 mm x 20,00 mm 1,90 mm x 20,00 mm 2,00 mm x 20,00 mm 2,20 mm x 20,00 mm 2,50 mm x 20,00 mm 2,80 mm x 20,00 mm 3,55 mm x 20,00 mm b) test sieves with round apertures: diameter 4,50 mm Te...view more

This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to professional machines having a maximum capacity of 400 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
-   pas...view more

This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt),...view more

1.1   General
This European Standard specifies requirements relating to the design and construction of automatic industrial slicing machines and auxiliary components.
The automatic industrial slicing machines covered by this standard are used for the cutting of meat and sausage products, cheese or other sliceable food products that can be cut using one or more blades. Automatic industrial slicing machines are designed to cut slices.
A sickle blade or an eccentrically moving blade is used for cu...view more

Specifies requirements for test sieves for the laboratory determination of foreign matter in a sample of cereals. Does not apply to test sieves for testing cereals for insect infestation. Cancels and replaces the second edition, which has been technically revised.

This standard specifies safety and hygiene requirements for the design and manufacture of dough sheeters 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. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjust...view more

This document covers chop cutting machines and accessories. The extent, to which hazards are covered, is indicated in this document.
This document specifies requirements for design and manufacture of chop cutting machines. The machines covered by this document 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 document deals with all significant hazards, hazardous situations and events relevant ...view more

1.1   This European Standard specifies requirements for the design and manufacture of mincing machines (see Figures 1a and 1b) used in a stationary position.
The machines covered by this European Standard are used for size reduction of fresh or frozen meat, meat products and fish by cutting in a set of cutting tools.
Mincing machines for domestic uses are not included in this European Standard. Filling mincers are covered by EN 12463 "Food processing machinery - Filling machines and auxiliary ma...view more

This European Standard specifies safety and hygiene requirements for the design and manufacture of dough sheeters, as described in Clause 3, used in the food industry and craft activities (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.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transpor...view more

1.1   This European Standard specifies requirements for the design and manufacture of mincing machines (see Figures 1a and 1b) used in a stationary position.
The machines covered by this European Standard are used for size reduction of fresh or frozen meat, meat products and fish (hereinafter referred to as product) by cutting in a set of cutting tools.
Mincing machines for domestic uses are not included in this European Standard. Filling mincers are covered by EN 12463 “Food processing machiner...view more

1.1   General
This European Standard covers portion cutting machines and accessories.
This European Standard does not apply to automatic industrial slicing machines (see prEN 16743) and band saw machines (see EN 12268).
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 ...view more

This European Standard specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines, and using knives.
This European Standard applies to machinery and equipment for the heading and filleting of fish in the fish processing industry. This document deals with all significant hazards, hazardous situations, and events relevant to fish heading and filleting machines when they are used as intended and under conditions of misuse whi...view more

This standard applies to the design and manufacture of moulders of the types described from 3.1 to 3.3 and illustrated in Figure 1 to Figure 3.
These moulders are used in shops bakery, pizzeria, pastry and confectionary industry for flattening, rolling and elongating pieces of dough.
Designs of moulder other than those described from 3.1 to 3.3 are not covered by this standard.
This European Standard deals with all significant hazards, hazardous situations and events relevant to moulders, wh...view more

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 4.1) at each cycle;
- machines which are loaded outside hazard zone 1;
- automatic machin...view more