{"id":416900,"date":"2024-10-20T06:13:13","date_gmt":"2024-10-20T06:13:13","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-138862005a12010-2\/"},"modified":"2024-10-26T11:33:47","modified_gmt":"2024-10-26T11:33:47","slug":"bs-en-138862005a12010-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-138862005a12010-2\/","title":{"rendered":"BS EN 13886:2005+A1:2010"},"content":{"rendered":"

1.1<\/b> This document specifies the safety and hygiene requirements for the design and manufacture of cooking kettles equipped with powered stirrer and\/or mixer taking account of installation, operation, cleaning, removal of jammed food, feeding, maintenance and changing the tools.<\/p>\n

The cooking kettles equipped with powered stirrer and\/or mixer are used from catering to small scale-food industry to cook, cool and mix all cold or hot food. They permit addition of ingredients during processing without stopping the machine.<\/p>\n

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NOTE The kettle bowl can be fixed or equipped with a manually or power operated tilting mechanism.<\/p>\n<\/blockquote>\n

In the text that follows, the term “cooking kettles” is used to refer to the equipment covered by this document.<\/p>\n

This document covers cooking kettles equipped with powered stirrer and\/or mixer having technical performances in accordance with the following:<\/p>\n