SRPS EN 12041:2008

Food processing machinery - Moulders - Safety and hygiene requirements

Scope

This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread-making, pastry-making, sweet industries, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough. Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e.g. French baguettes, are not covered by this standard.

Related directives

NOTE: If the word "harmonized" (marked in green) is not found in the field with the name of the directive, it means that the European standard is not cited in the OJEU.