Listed below are the ANSI/ASB/Z50-2-2013 Standards. Select the Standard number to view a list of companies with equipment certified under that Standard.
Note: To search by Company name, use the "Directory of Registered Companies" link to the left.
4.20
| Design Requirements for Dough Chutes, Dough Hoppers, Dough Reservoirs, Dough Trough Hoists and Autom |
3.0
| General Principles of Design, Construction and Cleaning for All Bakery Equipment |
4.10
| Design Requirements for Prefabricated Enclosures and Air Conditioning Equipment for Fermentation, Pr |
4.30
| Design Requirements for Icing and Glazing Machines |
4.37
| Design Requirements for Cookie and Cracker Sandwiching Equipment |
4.38
| Design Requirements for Pretzel Equipment |
4.1
| Design Requirements for Handling and Storing Dry Ingredients Equipment |
4.39
| Design Requirements for Sugar Wafer, Wafer and Sugar Rolled Cone Batter Systems |
4.4
| Design Requirements for Mechanical Washers |
4.11
| Design Requirements for Ingredient Water Coolers and Ice Makers (Atmospheric-Type) |
4.5
| Design Requirements for Cake Depositors, Fillers and Icing Machines |
4.12
| Design Requirements for Coating Equipment |
4.6
| Design Requirements for Horizontal, Vertical and Spiral Mixers |
4.13
| Design Requirements for Cutting and Slicing Equipment |
4.7
| Design Requirements for Conveyors |
4.14
| Design Requirements for Ovens |
4.8
| Design Requirements for Dividers, Rounders and Bun Machines |
4.15
| Design Requirements for Caster Assemblies and Wheels |
4.9
| Design Requirements for Bread Moulders |
4.16
| Design Requirements for Doughnut Equipment |
4.17
| Design Requirements for Pan Greasers |
4.18
| Design Requirements for Continuous Mix Equipment |
4.27
| Design Requirements for Electric Motors and Accessory Equipment |
4.19
| Design Requirements for Liquid Ferment Equipment |
4.28
| Design Requirements for Distribution Cabinets and Containers |
4.2
| Design Requirements for Dough Troughs |
4.29
| Design Requirements for Pie Make-Up Equipment |
4.3
| Design Requirements for Mechanical Intermediate Proofers |
4.21
| Design Requirements for Depanners and Delidders for Bakery Products |
4.22
| Design Requirements for Weighing Systems |
4.31
| Design Requirements for Coolers for Bakery Foods |
4.23
| Design Requirements for Racks, Pan Trucks and Dollies |
4.32
| Design Requirements for Portable Ingredient Containers |
4.24
| Design Requirements for Kettles and Accessory Equipment |
4.34
| Design Requirements for Packaging and Package Handling Equipment |
4.25
| Design Requirements for Liquid Measuring Systems |
4.35
| Design Requirements for Particle Size Reduction Equipment |
4.26
| Design Requirements for Bulk Liquides, Bulk Ingredients and Bulk Edible Fats Handling and Storage Eq |
4.36
| Design Requirements for Dough Forming Equipment |
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