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Directory of ANSI/ASB/Z50.2-2013 Standards

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
 


Baking Industry Sanitation Standards Committee - PO Box 3999 - Manhattan, Kansas 66505-3999
Phone 866-342-4772 (U.S. and Canada) 785-537-4750 (International) - Fax 785-537-1493 - Contact BISSC