1. Standardized terms and definitions Due to the current wide variety of kitchen equipment models, specifications, and different names, customers have no idea where to start when purchasing. Therefore, stainless steel conditioning equipment must be uniformly named and modeled; 2. Material requirements focus on standardizing material and thickness requirements, and clearly define thickness tolerances. 3. Requirements for use performance, requirements for product structure (dimensions, geometric tolerances), mechanical properties (flexibility of components, load-bearing), and sealing properties; 4. Requirements for hygienic indicators are in accordance with GB 9684-2011 "National Food Safety Standards" The relevant regulations in "Stainless Steel Products" set forth requirements for the quality and safety of materials in contact with food.
T/ZRCX 02-2016 history
2016T/ZRCX 02-2016 《Stainless steel kitchen conditioning fitments General technical requirements》