T/ZRCX 02-2016 General technical requirements for stainless steel kitchen equipment

Scope

This standard specifies the terminology, model numbering, classification, technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage of stainless steel kitchen processing equipment. This standard applies to commercial stainless steel kitchen processing equipment. It does not apply to stainless steel kitchen processing equipment used in mobile transportation vehicles. 1. Standardized terminology and definitions Due to the current wide variety of kitchen equipment models and specifications with different names, customers often face difficulties when purchasing. Therefore, it is necessary to establish unified names and model numbering for stainless steel processing equipment. 2. Material requirements Emphasis is placed on standardizing material and thickness requirements, and clear specifications are provided for thickness tolerances. 3. Performance requirements Requirements for product structure (dimensions, geometric tolerances), mechanical performance (flexibility of components, load-bearing capacity), and sealing performance. 4. Hygiene indicators Requirements for the quality and safety of materials in contact with food are specified in accordance with the relevant provisions of GB 9684-2011 "National Food Safety Standard for Stainless Steel Products".

Development Information

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