{"id":264470,"date":"2024-10-19T17:38:02","date_gmt":"2024-10-19T17:38:02","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-132082003a12010\/"},"modified":"2024-10-25T13:29:57","modified_gmt":"2024-10-25T13:29:57","slug":"bs-en-132082003a12010","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-132082003a12010\/","title":{"rendered":"BS EN 13208:2003+A1:2010"},"content":{"rendered":"

1.1<\/b> This European standard specifies the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry, and in food shops.<\/p>\n

The machines concerned by this standard are designed to peel different sorts of vegetables and tubers such as potatoes, carrots, salsify, turnips, celery and onions.<\/p>\n

The standard is limited to machines where the maximum capacity is 50 kg.<\/p>\n

The machines are not intended to be moved during operation.<\/p>\n

The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the entire load.<\/p>\n

This operation can be:<\/p>\n