JB/T 11070-2011
ActiveMeat processing machinery—Smoking stove
肉类加工机械 烟熏炉
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 产品分类 → 5 技术要求 → 6 试验方法 → 7 检验规则 → 8 标志、包装、运输和贮存 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Product Classification → 5 Technical Requirements → 6 Test Methods → 7 Inspection Rules → 8 Marking, Packaging, Transport and Storage
Scope
This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage of smoking stoves for meat processing machinery. This standard applies to smoking stoves (hereinafter referred to as 'smoking stoves') used for smoking, cooking, drying, roasting and other processing of meat products such as livestock, poultry, fish and other foods.
本标准规定了肉类加工机械烟熏炉的术语和定义、产品分类、技术要求、试验方法、检验规则、标志、包装、运输和贮存。本标准适用于对畜、禽、鱼等肉制品及其他食品进行烟熏、蒸煮、干燥、烧烤等加工的烟熏炉（以下简称“烟熏炉”）。
Normative References
Keywords
Application Summary AI generated
Meat processing equipment manufacturers and food processing companies use this standard to design and produce smoking stoves. It ensures reliable performance, safety, and hygiene during smoking, cooking, drying, and roasting processes. This standard is crucial for guaranteeing the quality of processed meat products and food safety.
肉类加工设备制造商和食品加工企业使用这个标准来设计和生产烟熏炉。它确保设备在烟熏、蒸煮、干燥和烧烤过程中性能可靠、安全卫生。该标准对保障肉制品加工质量和食品安全至关重要。
AI Summary AI generated
This standard specifies terms, classification, technical requirements, test methods, inspection rules, marking and packaging for smoking stoves used in meat processing. It applies to equipment for smoking, cooking, drying, and roasting meat products. Key technical indicators include a maximum internal temperature difference of 2°C, outer wall temperature ≤45°C, noise ≤80 dB(A), and temperature rise time ≤15 minutes. The standard also covers electrical safety, safety protection, and hygiene requirements to ensure reliable, safe, and easy-to-clean equipment.
本标准规定了肉类加工机械烟熏炉的术语、分类、技术要求、试验方法、检验规则及标志包装等。适用于对肉制品进行烟熏、蒸煮、干燥、烧烤的设备。主要技术指标包括炉内温差≤2℃、外壁温度≤45℃、噪声≤80dB(A)、温升时间≤15分钟等。标准还涉及电气安全、安全防护和卫生要求，确保设备可靠、安全、易清洗。
Key Sentences extracted from text
本标准适用于对畜、禽、鱼等肉制品及其他食品进行烟熏、蒸煮、干燥、烧烤等加工的烟熏炉（以下简称“烟熏炉”）。
烟熏炉应符合本标准的要求，并按经规定程序批准的图样及技术文件制造。
烟熏炉炉内温度应相对均匀，在80℃空炉试验条件下，各测温点间的最大温差不应大于2℃；烟熏炉外壁表面温度不应大于45℃（除框架外）。
烟熏炉应设有炉内开门装置，发烟器应具有自动灭火装置。
在连续工作过程中，烟熏炉的噪声按GB/T 3768规定的方法进行测量，其噪声值应不大于80 dB（A）。
This standard applies to smoking stoves (hereinafter referred to as 'smoking stoves') used for smoking, cooking, drying, roasting and other processing of meat products such as livestock, poultry, fish and other foods.
The smoking stove shall comply with the requirements of this standard and be manufactured according to the drawings and technical documents approved through the prescribed procedures.
The temperature inside the smoking stove should be relatively uniform; under the test condition of an empty stove at 80°C, the maximum temperature difference between measuring points shall not exceed 2°C; the surface temperature of the outer wall of the smoking stove shall not exceed 45°C (except for the frame).
The smoking stove shall be equipped with an internal door opening device, and the smoke generator shall have an automatic fire extinguishing device.
During continuous operation, the noise of the smoking stove shall be measured according to the method specified in GB/T 3768, and the noise value shall not exceed 80 dB(A).
Standard Timeline
Changes from replaced version:
- 本标准为首次发布，无代替标准变更内容。
- This standard is first issued, no changes from replaced standard.