{"id":264469,"date":"2024-10-19T17:38:01","date_gmt":"2024-10-19T17:38:01","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-128542003a12010\/"},"modified":"2024-10-25T13:29:57","modified_gmt":"2024-10-25T13:29:57","slug":"bs-en-128542003a12010","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-128542003a12010\/","title":{"rendered":"BS EN 12854:2003+A1:2010"},"content":{"rendered":"

1.1<\/b> This European standard specifies the safety and hygiene requirements for the design and manufacture of beam mixers.<\/p>\n

Beam mixers are used in the catering industry for the preparation of mixture or emulsion, directly in the cooking pan, such as for: puree, mayonnaise, sauces, soups, compotes.<\/p>\n

This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.<\/p>\n

1.2<\/b> This European standard does not apply to:<\/p>\n