1.1   This documentd specifies requirements for the design and manufacture of mincing machines (see Figures 1 a and 1 b).
The mincing machines (hereinafter referred to as machine) covered by this document are used for size reduction of fresh or frozen meat, meat products and fish (hereinafter referred to as product) by cutting in a set of cutting tools.
Machines for domestic uses are not included in this document. Filling mincers are covered by EN 12463 "Food processing machinery - Filling machines and auxiliary machines - Safety and hygiene requirements".
This document applies only to machines that are manufactured after the date of issue of this document.
This document covers:
-   professional machines used for on-demand preparation in shops characterized by:
-   designed as a table top machine;
-   and having a feed tray;
-   and the product is only feed manually;
-   and is only operated from the ground;
-   and is operated by no more than one operator;
-   and with full visibility and full accessibility of the entire machine from the operator workstation;
-   and having hole plate diameter ≤ 106 mm;
-   and a worm casing set which is removable without using any tools;
-   and the weight of the worm casing set ≤ 15 kg;
NOTE   The table top machine can be equipped with a frame or base, so no separate table is needed.
-   industrial machines used for industrial mass production, and which cannot be characterized as a professional machine.
The extent to which hazards are covered, is indicated in this document. For other hazards which are not covered by this document, machinery should comply with EN ISO 12100:2010 where applicable.
This document does not describe the specific requirements for the control of machines with foot switch.
This document does not describe the specific requirements for additional mixing screws in the feed intake hopper which are covered by EN 13570 "Food processing machinery - Mixing machines - Safety and hygiene requirements".
1.2   This document covers the following types of machines:
-   machine with feed tray, feed intake and pusher (see Figure 3);
-   machine with feed tray, feed intake, restrictor plate and pusher (see Figure 4);
-   machine with feed intake hopper, cover and screw conveyor (see Figure 5);
-   machine with feed intake hopper, with or without cover, screw conveyor, with loading device (continuously or discontinuously).
Machines comprise a machine base, a worm casing with a worm, a feed tray (with feed intake) or a feed intake hopper, a screw conveyor, a set of cutting tools, a lock nut, a loading device, a drive motor and - depending on machine type - electrical, hydraulic and pneumatic components. They will also have various safeguarding devices as examples in Clause 5.
(...)
Machines may be equipped e.g. with:
-   an extraction claw;
-   an ejector or extractor;
-   a protective hood over the discharge outlet;
-   a cover over the inlet opening of the feed intake hopper;
-   a transport carriage for the lock nut, the set of cutting tools, the worm and the screw conveyor;
-   a lifting device for the lock nut, the set of cutting tools, the worm and the screw conveyor;
-   a loading device.
1.3   Intended use
The product is fed manually or with a loading device into the mincing machine. The product is fed to the worm either by a pusher or a screw conveyor and reduced in size by a set of cutting tools.
It is foreseeable that industrial machines will be cleaned with pressurized water, so the requirements of 5.3.4 shall apply to all industrial machines in the scope of this standard. This is not applicable to professional machines.
This document specifies all significant hazards, hazardous situations and events relevant to machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
(...)

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1.1   General
This document applies to:
-   filling machines with cylinder and piston;
-   filling machines with feed intake hopper;
-   filling machines with vacuum hopper;
hereafter referred to as filling machines which process e.g. meat, cheese and other pasty substances, excluding dry or frozen materials. They pump foodstuff into casings or bring it to a following process.
This document applies also to the interchangeable equipment for filling machines with which a wide range of additional functions can be implemented. For example: portioning, depositing, mincing, co-extruding, dividing and forming.
This document deals with all significant hazards, hazardous situations and events relevant to filling machines and interchangeable equipment (hereafter referred to as machines), when they are used as intended and under the conditions foreseen by the manufacturer and also the reasonable foreseeable misuse (see Clause 4).
These significant hazards, hazardous situations and events can arise during all the life phases including transportation, assembly, dismantling, disabling and scrapping of the machines.
This document is not applicable to machines which were manufactured before the date of publication of this document by CEN.
Filling machines described in this document are no forming, filling and sealing machines as described in EN 415-3:1999+A1:2009. Clipping machines as described in EN 13885:2005+A1:2010 are not covered by this document.
1.2   Types of filling machines and interchangeable equipment covered by this standard
1.2.1   Filling machines with cylinder and piston
Filling machines with cylinder and piston consist of piston, closing cover, machine frame, accessory drive mechanism and electrical and hydraulic components (see Figure 1).
The material being processed will be fed by hand into the cylinder.
Filling machines with cylinder and piston can be fitted with a dividing device.
1.2.2   Filling machines with feed intake hopper
Filling machines with feed intake hopper (with or without infeed auger, see Figure 2) consist of feeder on the discharge side of the feed intake hopper, machine frame, drive mechanism for interchangeable equipment and electric, electronic or pneumatic components, depending on machine type.
The material being processed will be fed by hand (or optionally a loading device) into the feeding hopper of the filling machine.
Filling machines with feed intake hopper can be equipped with:
-   dividing device;
-   cover or photoelectric guard at the mouth of the feed intake hopper;
-   pressure-sensitive protective device at the hopper edge;
-   divided hopper;
-   infeed auger;
-   counter auger;
-   step or ladder;
-   two-hand control device at the mouth of the feed intake hopper;
-   knee-operated lever switches or hand operated switches.
(...)
1.2.3   Filling machines with vacuum hopper
Filling machines with vacuum hopper (with or without infeed auger, see Figure 3) consist of suction pipe with storage container, feeder, vacuum hopper with locking device on the intake side, machine frame, drives for interchangeable equipment and electrical, electronic or pneumatic components, depending on the machinery category.
Filling machines with vacuum hoppers can be loaded by one or more of the following:
-   manual loading;
-   vacuum suction;
-   feeder.
Filling machines with vacuum hoppers are to be switched on and off by lever switches operated by knee or hand and/or by remote control signals.
Filling machines with vacuum hoppers can be equipped with:
-   dividing device;
-   cover on vacuum hopper;
-   infeed auger;
-   counter auger;
-   foot board or ladder;
-   suction pipe and storage container.
(...)
1.2.4   Interchangeable equipment for filling machines
Interchangeable equipment are devices which can be assembled to filling machinery by the operator in order to attribute one or more new functions such as: portioning, twisting, voiding, forming, mincing. (....)

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This document specifies common hygiene requirements for machinery used in preparing and processing food for human and, where relevant, animal consumption to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food. It identifies the hazards which are relevant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.
This document does not deal with the hygiene related risks to personnel arising from the use of the machine.
This document applies to food processing machines – Examples of such groups of food processing machinery are given in an informative Annex of this standard.
In addition, the principles contained in this document can be applied to other machinery and equipment used to process food where similar risks apply. Examples of hygiene risks and acceptable solutions are given in an informative Annex in this standard.

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This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks.
These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other ingredients and/or additives. This document applies to ovens used only for food products except for those containing vola-tile flammable ingredients (volatile organic compound, e.g. alcohol, oil, ...). This document applies to ovens where the steam is generated by an evaporation process of potable water on hot surfaces.
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   machines for non-professional uses.
This document covers the technical safety requirements for the transport, installation, operation, clean-ing and maintenance of these machines (see EN 12100:2010, Clause 6).
This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see informative Annex E).
Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore, a noise test code is given in Annex B.
The following hazards are not covered by this document:
-   hazards from the use of gaseous fuel by gas appliances;
-   hazards arising from electromagnetic compatibility issues;
-   hazards from the use of trays made of or coated by silicone.
This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN standard.

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This European Standard specifies the safety and hygiene requirements for the design and manufacture of slicing machines which are fitted with power-driven circular cutting blade of more than 150 mm in diameter, with a product support. These types of slicing machines are intended to be used in shops, restaurants, supermarkets, canteens, etc. to slice foodstuffs.
This European Standard covers all significant hazards at such machines, as identified by risk assessment (see EN ISO 12100:2010), which are listed in Clause 4 of this standard.
This European Standard applies when the machines in its scope are operated under the intended use as defined in EN ISO 12100:2010, 3.23 and 5.3.2, and stated in the instruction handbook (see 7.2), including cleaning, dismantling of removable parts and changing the blade.
NOTE   If the machine is not used under the above conditions, the manufacturer, when informed of such a situation, checks by a new risk analysis that the preventive measures remain valid.
Machines covered by EN 16743 are excluded from the scope of this standard.
Vibration is not considered to be a significant hazard for these machines.
This European Standard covers the following types of slicing machines:
—   horizontal feed slicers (manual, see Figure 1, or automatic, see Figure 13);
—   gravity feed slicers (manual, see Figure 2, or automatic).
Slicing machines consist of a base, a blade, a blade cover, a blade guard, a blade sharpener, a gauge plate (a guard plate for automatic slicers), a product support, a reciprocating carriage, a product pusher and electrical control components.
Slicing machines can be equipped with:
—   clamping device,
—   stacker,
—   discharge conveyor.
This standard applies to machines which are manufactured after the date of issue of this standard.

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1.1 This European Standard applies to the design and manufacture of standalone automatic dough dividers having a feed hopper, and which can be used separately or in a line in the food industry and shops (pastry making, bakeries, confectionery etc.) for dividing and additionally for moulding/rounding dough or pastry into adjustable portions to produce the required weight of dough piece during a dividing process. These machines can be fed by hand or mechanically.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of automatic dough dividers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
These machines are not intended to be cleaned with pressurized water.
1.2   This European Standard is not applicable to the following:
-   experimental and testing machines, under development by the manufacturer;
-   weighing devices;
-   pressure dough dividers, without a feed hopper, using knives for the dividing process;
-   lines with separate cutting or forming elements outside the housing;
-   lifting and tilting machines ) or other separate feeding machines;
-   additional hazards generated when the machine is used in a line or mechanically feed.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
1.4   This European Standard is not applicable to machines which are manufactured before its publication as EN.

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This European Standard specifies the technical and functional characteristics of temperature recorders for the transport, storage and distribution of temperature sensitive goods between -80 °C and +85 °C.
It specifies the test methods which allow the determination of the equipment's conformity, suitability and performance requirements.
It applies to the whole temperature recording system. The temperature sensor(s) may be integrated into the recorder or be remote from it [external sensor(s)].
It gives some requirements with regards to the location of sensors of the recorder with respect to types of usage such as transport, storage and distribution.
NOTE   Examples for the transport, storage and distribution of temperature sensitive goods between -80°C and +85°C are chilled, frozen and deep frozen, quick frozen food, ice cream, fresh and hot food, pharmaceuticals, blood, organs, chemicals, biologicals, electronic and mechanical devices, flowers, plants, bulbs, raw materials and liquids, animals, art and furnishing.

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This European Standard specifies the technical and functional characteristics of temperature recorders for the transport, storage and distribution of temperature sensitive goods between -80 °C and +85 °C.
It specifies the test methods which allow the determination of the equipment's conformity, suitability and performance requirements.
It applies to the whole temperature recording system. The temperature sensor(s) may be integrated into the recorder or be remote from it [external sensor(s)].
It gives some requirements with regards to the location of sensors of the recorder with respect to types of usage such as transport, storage and distribution.
NOTE   Examples for the transport, storage and distribution of temperature sensitive goods between -80°C and +85°C are chilled, frozen and deep frozen, quick frozen food, ice cream, fresh and hot food, pharmaceuticals, blood, organs, chemicals, biologicals, electronic and mechanical devices, flowers, plants, bulbs, raw materials and liquids, animals, art and furnishing.

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This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test.
This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A).
This European Standard does not deal with any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335 2 15 and EN 60335 2 75 are used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are provided in EN 60661.

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1.1 General
This European standard specifies requirements relating to the design and construction of mainly not moveable slicing machines and auxiliary components.
The slicing machines covered by this standard are used for the cutting and portioning of meat and sausage products, cheese or other sliceable food products that can be cut using one or more blades. Slicing machines are designed to cut pieces or slices.
A sickle blade or an eccentrically moving blade is used for cutting. As a rule, the product only moves along one axis during the cutting process.
The auxiliary components covered by this standard are used for conveying products from the cutting zone, for weighing or for sorting the cut portions.
The specific hazards associated with separate auxiliary components which are used for automatically supplying the meat product and for forming and preparing the portions are not covered in this standard. These auxiliary components shall comply with the requirements in accordance with EN ISO 12100:2010 where relevant.
This European standard covers all the significant hazards, hazardous situations and hazardous events identified by means of risk assessment associated with automatic slicing machines and auxiliary components if they are used in accordance with regulations and under the conditions of foreseeable misuse defined by the manufacturer (see Clause 4).
This standard covers hazards which may arise during the commissioning, operation, cleaning, servicing and decommissioning of the machine.
This standard only applies to automatic slicing machines and auxiliary components that were manufactured after the date of publication of this standard.
This standard applies to automatic slicing machines and auxiliary components designed for industrial use. These are machines which are usually used in food processing facilities. The machines are normally permanently installed in one place.
This standard does not apply to cutting machines with moving infeed slides, slicing machines that are used in for example shops, restaurants, supermarkets, canteens etc. and are already covered in EN 1974.
This standard does not apply to portion cutting machines which are manufactured and put on the market in accordance with the requirements specified in EN 13870.
1.2 Machine description
This standard covers the following designs (see Figures 1 to 7):
Design variations in the feed area:
- Slicing machine with manual feed
- Slicing machine with automatic feed
- Slicing machine with continuous feed
Design variations in the outfeed area:
- Slicing machine with outfeed belt, without depositing unit and without subsequent auxiliary components
- Slicing machine with depositing unit and if necessary with subsequent auxiliary components.
(...)
1.3 Machine design
Automatic slicing machines mainly consist of machine bases, product support with automatic or manually operated grippers, holder, blade housing, blade, outfeed device, associated drives and electrical, hydraulic or pneumatic components. Furthermore optional features can be added.
Automatic slicing machines in the scope of this standard may be equipped with the following auxiliary components:
- feeder;
- interleaver;
- outfeed belt;
- depositing unit;
- check weigher;
- auxiliary sorting components (e.g. rocker);
- positioning devices (e.g. wheels)
1.4 Intended use
The intended use of automatic slicing machines and auxiliary components, in accordance with this document, in accordance with regulations (as defined in EN ISO 12100:2010, 3.23) is described in Clause 1.1.
The product is manually placed on the product base or automatically fed to the product base with a loading device. The product is supplied to the blade by automatic or manually operated grippers or conveyor slide or belt and the cutting process begins. The

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This document specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This document applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
The soft ice cream machines are evaluated for the following performance:
- maximum energy input rate, or maximum current draw,
- production capacity,
- overrun,
- initial freeze-down energy consumption and duration,
- production energy consumption,
- idle energy consumption,
- stand-by energy consumption,
- pasteurization energy consumption (if applicable).

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This document specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This document applies to professional machines having a maximum capacity of 200 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
- pasteurizers;
- ageing vats;
- cream cookers;
- batch freezers;
- combined machines.
The machine can be factory assembled or field connected to a remote condensing unit.
The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled.

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This international standard specifies requirements for test sieves to be used for the laboratory determination of undesirable substances in a sample of cereals and which pass through test sieves of the following nominal sizes : a) test sieves with long rounded apertures : 1,00 mm x 20,00 mm 1,70 mm x 20,00 mm 1,80 mm x 20,00 mm 1,90 mm x 20,00 mm 2,00 mm x 20,00 mm 2,20 mm x 20,00 mm 2,50 mm x 20,00 mm 2,80 mm x 20,00 mm 3,55 mm x 20,00 mm b) test sieves with round apertures: diameter 4,50 mm Test sieves with long rounded apertures listed in a) are used in particular for separating "shrivelled" kernels from rye, durum wheat, common wheat and barley, with the exception of those with apertures of diameters 2,50 mm and 2,80 mm, which are usually used for the calibration of malting barley. Testy sieves with round apertures of diameter 4,50 mm are used for separating broken grains from maize. This International standard does not apply to test sieves used for testing grain for insect infestation.

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This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
The soft ice cream machines are evaluated for the following performance:
-   maximum energy input rate, or maximum current draw,
-   production capacity,
-   overrun,
-   initial freeze-down energy consumption and duration,
-   production energy consumption,
-   idle energy consumption,
-   stand-by energy consumption,
-   pasteurization energy consumption (if applicable).

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This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to professional machines having a maximum capacity of 400 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
-   pasteurizers;
-   ageing vats;
-   cream cookers;
-   batch freezers;
-   combined machines.
The machine can be factory assembled or field connected to a remote condensing unit.
The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled.

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1.1   General
This European Standard specifies requirements relating to the design and construction of automatic industrial slicing machines and auxiliary components.
The automatic industrial slicing machines covered by this standard are used for the cutting of meat and sausage products, cheese or other sliceable food products that can be cut using one or more blades. Automatic industrial slicing machines are designed to cut slices.
A sickle blade or an eccentrically moving blade is used for cutting. As a rule, the product only moves along one axis during the cutting process.
The auxiliary components covered by this standard are used for conveying slices from the cutting zone, for weighing or for sorting.
This European Standard covers all the significant hazards, hazardous situations and hazardous events identified by means of risk assessment associated with automatic industrial slicing machines and auxiliary components if they are used in accordance with regulations and under the conditions of reasonably foreseeable misuse defined by the manufacturer (see Clause 4).
This standard covers hazards which can arise during the commissioning, operation, cleaning, servicing and decommissioning of the machine.
This standard only applies to automatic industrial slicing machines and auxiliary components that were manufactured after the date of publication of this standard.
This standard applies to automatic industrial slicing machines and auxiliary components designed for industrial use. These are machines which are usually used in food processing facilities. The machines are normally permanently installed in one place.
This standard does not apply to cutting machines with moving infeed slides, slicing machines that are used in for example shops, restaurants, supermarkets, canteens etc. and are already covered in EN 1974.
This standard does not apply to portion cutting machines which are manufactured and put on the market in accordance with the requirements specified in EN 13870.
1.2   Machine description
This standard covers the following designs (see Figure 1 to Figure 7):
Design variations in the feed area:
-   automatic industrial slicing machine with manual feed;
-   automatic industrial slicing machine with automatic feed;
-   automatic industrial slicing machine with continuous feed.
Design variations in the outfeed area:
-   automatic industrial slicing machine with outfeed conveyor, without depositing unit and without subsequent auxiliary components;
-   automatic industrial slicing machine with depositing unit and if necessary with subsequent auxiliary components.
1.3   Machine design
Automatic industrial slicing machines mainly consist of machine housing, product support with automatic or manually operated grippers, downholder, blade housing, blade, outfeed device, associated drives and electrical, hydraulic or pneumatic components. Furthermore optional features can be added.
Automatic industrial slicing machines in the scope of this standard may be equipped with the following auxiliary components:
-   feeder;
-   interleaver;
-   outfeed conveyor;
-   depositing unit;
-   check weigher;
-   sorting components (e.g. rocker);
-   positioning devices (e.g. wheels).
1.4   Intended use
The intended use of automatic industrial slicing machines and auxiliary components, in accordance with this document, in accordance with regulations (as defined in EN ISO 12100:2010, 3.23) is described in 1.1.
The product is manually placed on the product base or automatically fed to the product base with a loading device. The product is supplied to the blade by automatic or manually operated grippers or conveyor slide or belt and the cutting process begins. The slices fall onto an outfeed conveyor or a depositing unit where they are arranged into formations, followed by the transport out of the cutting area.

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Specifies requirements for test sieves for the laboratory determination of foreign matter in a sample of cereals. Does not apply to test sieves for testing cereals for insect infestation. Cancels and replaces the second edition, which has been technically revised.

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This document covers chop cutting machines and accessories. The extent, to which hazards are covered, is indicated in this document.
This document specifies requirements for design and manufacture of chop cutting machines. The machines covered by this document are used for continuous portioning of fresh, smoked or frozen meat with and without bones or of similar products by separation by means of a blade. This document deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under the conditions foreseen by the manufacturer.
This document deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine.
The document is not dealing with the specific hazards of loading devices. This document is not applicable to chop cutting machines which are manufactured before the date of publication of this document by CEN.
This document covers the following types of machines:
- chop cutting machines with a discharge chute;
- chop cutting machines with a discharge trough.

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This standard specifies safety and hygiene requirements for the design and manufacture of dough sheeters used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically.
The standard covers the technical safety requirements for the transport, installation, adjustment, operation, cleaning and maintenance of these machines.
This standard deals with all significant hazards, hazardous situations and events relevant to dough sheeters, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 5).
Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B.
The following machines are excluded:
- experimental and testing machines under development by the manufacturer;
- domestic appliances.
This standard is not applicable to dough sheeters which are manufactured before the date of its publication as EN.

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This European Standard specifies safety and hygiene requirements for the design and manufacture of dough sheeters, as described in Clause 3, used in the food industry and craft activities (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for reducing the thickness of a solid mass of dough or pastry by rolling it out.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with all significant hazards, hazardous situations and events relevant to dough sheeters, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 5).
Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B.
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   dough sheeters where the dough is fed to the rollers by gravity (e.g. pizzabase dough sheeters);
-   domestic appliances ).
This European Standard is not applicable to dough sheeters which are manufactured before the date of its publication as EN.

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This European Standard specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines, and using knives.
This European Standard applies to machinery and equipment for the heading and filleting of fish in the fish processing industry. This document deals with all significant hazards, hazardous situations, and events relevant to fish heading and filleting machines when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of the intended use: assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, and maintenance.
When drawing up this European Standard, the following assumptions were made:
-  only trained adult persons operate the machines;
-  the machines are used in workplaces with an illumination level that can be reasonably expected in such places.
This European Standard is not applicable to fish heading and filleting machines that are manufactured before the date of its publication as EN.

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This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties, en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads. The standard applies to the following three basic types of machine:
- machines where operators hands enter hazard zone 1 (see 4.1) at each cycle;
- machines which are loaded outside hazard zone 1;
- automatic machines.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines. Manually operated machines are excluded from the scope of this standard.
The safety and hygiene requirements take into account the hazards arising from use (including setting, process changeover, operation), cleaning and maintenance. Hazards arising from foreseeable misuse are also included.
A noise test code is included to assist manufacturers to measure noise level for the purpose of the noise emission declaration.
This document is not applicable to pie and tart machines which are manufactured before the date of publication of this document by CEN.

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This standard applies to the design and manufacture of moulders of the types described from 3.1 to 3.3 and illustrated in Figure 1 to Figure 3.
These moulders are used in shops bakery, pizzeria, pastry and confectionary industry for flattening, rolling and elongating pieces of dough.
Designs of moulder other than those described from 3.1 to 3.3 are not covered by this standard.
This European Standard deals with all significant hazards, hazardous situations and events relevant to moulders, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance and the cleaning.
This European standard does not deal with :
- experimental and testing machines under development by the manufacturer;
- flouring device;
- domestics appliances;
- bagel machines;
- dough and pastry brakes (see EN 1674).
This document is not applicable to machines which are manufactured before its date of publication as a European standard.

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This standard specifies safety and hygiene requirements for the design and manufacture of fixed bowl planetary mixers with a tool having a planetary movement. The capacity of the bowl is greater than or equal to 5 l and less than or equal to 200 l.
These machines are used to process various ingredients e.g. cocoa, flour, sugar, oils and fat, minced meat, eggs, and other ingredients, in the catering, bakery, pizza, pastry and confectionary industry.
These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing, etc.), but hazards related to these uses are not dealt with in this standard.
Processing is carried out in cycles of variable duration. It can be either manually or automatically-controlled, in individual cycles or on a cycle repeat basis, etc. Manual operations are sometimes necessary to add ingredients without stopping the beater.
On machines fitted with a bowl lifting and lowering device or with a device for moving the bowl/head/beater vertically the working position is that when the beater is nearest to the bottom of the bowl.
This European Standard deals with all significant hazards, hazardous situations and events relevant to planetary mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance and the cleaning.
This European standard does not deal with the following machines:
- catering attachment for planetary mixers (see EN 12851);
- continuously fed machines;
- dough mixers (see EN 453);
- experimental and testing machines under development by the manufacturers;
- domestic appliances.
This document is not applicable to machines which are manufactured before its date of publication as a European standard.

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This European Standard specifies the safety and hygiene requirements for the design and construction of automatic fish heading and fish filleting machines, and using knives.
This European Standard applies to machinery and equipment for the heading and filleting of fish in the fish processing industry. This European Standard deals with all significant hazards, hazardous situations, and events relevant to fish heading and filleting machines when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of the intended use: assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, and maintenance.
When drawing up this European Standard, the following assumptions were made:
-   only trained adult persons operate the machines;
-   the machines are used in workplaces with an illumination level that can be reasonably expected in such places.
This European Standard is not applicable to fish heading and filleting machines that are manufactured before the date of its publication as an EN.

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This document covers cube cutting machines and accessories.
This document specifies requirements for the design and manufacture of cubes cutting machines.
The machines covered by this document are used to size reduce fresh meat, meat products and products of the same kind by cutting in a cutting unit. This document deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document deals with the hazards which can arise during commissioning, operation, maintenance and de-commissioning of the machine. This document is not applicable to cubes cutting machines which are manufactured before the date of publication of this document by CEN.
This document covers the following types of cubes cutting machines:
- Cubes cutting machines with a forward feed plunger, a lattice and a sickle blade with loading by hand
- Cubes cutting machines with a forward feed plunger, a lattice, a sickle blade, a feed intake hopper and a loading device
- Cubes cutting machines with a rotating cutting tool, a multi-segment blade and a feed conveyor
- Cubes cutting machines with a rotating cutting tool and centrifugal force loading

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This European Standard specifies requirements for the design and manufacturing of band saw machines. The machines covered by this European Standard are used to cut bone and meat. The band saw machines covered by this European Standard do not include band saw machines for processing wood and similar materials, and the requirements of EN 1807 do not apply.
Band saw machines for domestic use are not included in this European Standard.
This European Standard only applies to machines which are manufactured after the date of issue of this European Standard.
This European Standard covers the following types of machines:
- Band saw machines designed as table-top machines with and without base
- Band saw machines designed as floor-type machines
- Band saw machines integrated in a cutting line
Band saw machines which are placed on the floor can be wheel-mounted.

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This European Standard deals with all significant hazards, hazardous situations and events relevant to food depositors as defined in Clause 3 and the equipment typically associated with them, i. e. product pumps, product elevators, conveyors and indexing mechanisms, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document deals with the significant hazards, hazardous situations and events during transport, assembly and installation, commissioning and use as defined in EN ISO 12100-1, Clause 5.3.
This standard is not applicable to the following machines:
- auger depositors or auger fillers and gravimetric filling machines; safety requirements for these machines are contained in EN 415-3:2000;
- filling machines for sausages, safety requirements for these machines are contained in EN 12463:2004;
- food depositors that are powered exclusively by manual effort.
This document is not applicable to food depositors that were manufactured before the date of its publication as a European Standard.

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This standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 l and less than or equal to 500 l.
These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in bakery, pizzeria, pastry and confectionary industry.
These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not dealt with in this standard.
This European Standard deals with all significant hazards, hazardous situations and events relevant to dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance and the cleaning.
This European standard does not deal with the following machines:
- planetary mixers (EN 454);
- continuously fed machines;
- mixers with stationary vertical bowls;
- experimental and testing machines under development by the manufacturer;
- domestic appliances;
- automatic loading and unloading devices.
This document is not applicable to machines which are manufactured before its date of publication as a European standard.

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This document applies to forming machines, used for forming food products with a mould into portions, as defined in Clause 3.
This document applies to both machines standing on the floor and table top machines, and also to machines integrated in a processing line (i. e. interfaces, when the machine is combined with other machines).
This European standard deals with the following optional equipment:
- paper interleavers
- croquette attachment
- meat ball rollers
- stick inserters
- specific material/product conveyors
- specific lifting and tilting devices
This document deals with all significant hazards, hazardous situations and events relevant to food forming machines, when they are used as intended and under conditions of misuse which are reasonable foreseeable by the manufacturer (see Clause 4).
This document deals with the significant hazards, hazardous situations and events during transport, assembly and installation, commissioning and use as defined in EN ISO 12100-1, Clause 5.3.
This document is not applicable to forming machines which are manufactured before the date of publication of this document by CEN.

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1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with powered moving pocket carriers as described in Clause 3 and used in the food industry, pastry-making, bakeries, etc. for giving a resting time to dough between different phases of the process.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning, maintenance, dismantling, disabling and scrapping of intermediate provers with moving pocket carriers when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
Noise is not considered to be a significant hazard by intermediate provers. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex A.
1.2   The following machines are excluded:
-   independent automatic loading system not integrated with the machine;
-   experimental and testing machines under development by the manufacturer;
-   retarder and final proofer.
1.3   This European Standard is not applicable to intermediate provers with moving pocket carriers which are manufactured before the date of its publication as EN.

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1.1   This European Standard applies to the design and manufacture of moulders of the types described from 3.2.1 to 3.2.4 and illustrated in Figure 1 to Figure 3.
These moulders are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for flattening, rolling and, but not necessarily, elongating pieces of dough. These machines can be fed by hand or mechanically.
This document deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of moulders, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2   This European Standard does not deal with:
-   designs of moulder other than those described from 3.2.1 to 3.2.3;
-   experimental and testing machines under development by the manufacturer;
-   domestics appliances;
-   bagel machines;
-   additional hazards generated when the machine is used in a line;
-   dough and pastry brakes (see EN 1674).
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European standard.

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1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of fixed bowl planetary mixers with a tool having a planetary movement by using two parallel axes. The capacity of the bowl is greater than or equal to 5 L ) and less than or equal to 200 L.
These planetary mixers are used separately in the food industry and shops (catering, bakery, pizza, pastry and confectionary industry) for mixing, kneading and emulsifying/whipping food products (e.g. cocoa, flour, sugar, oils and fat, eggs, and other ingredients). These machines are fed by hand and sometimes during operation without stopping the machine.
Processing is carried out in cycles of variable duration. It can be either manually or automatically controlled, in individual cycles or on a cycle repeat basis, etc.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of planetary mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer(see Clause 4).
1.2   This document does not deal with the following machines:
-   catering attachment for planetary mixers (see EN 12851);
-   continuously fed machines;
-   dough mixers (see EN 453);
-   whipping mixers which contain no parallel axes;
-   stirring machines;
-   experimental and testing machines under development by the manufacturers;
-   machines used in other industry, for example: meat industry, candy industry, pharmaceutical industry, chemical industry;
-   domestic appliances.
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European standard.

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This European Standard deals with the significant hazards, hazardous situations and events relevant to commercial and industrial food processing machines as defined in Clause 3 when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance.
This European Standard deals with those risks which occur commonly at food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
This standard is not applicable to the following machines:
- household appliances intended for domestic use
- food processing machines covered by the machine specific standards listed in Annex C.
This standard does not deal with the hygiene risks to the consumer of the food product handled in the food processing machine. These risks are dealt with in EN 1672-2.
This document is not applicable to food processing machines that were manufactured before the date of its publication as a European Standard.

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1.1   General
This European Standard deals with all significant hazards, hazardous situations and events relevant to food depositors as defined in Subclauses 1.2.2 to 1.2.6 and the equipment typically integrated into them, i.e. product pumps, product elevators, conveyors and indexing mechanisms, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document deals with the significant hazards, hazardous situations and events during transport, assembly and installation, commissioning, use and decommissioning as defined in EN ISO 12100.
NOTE 1   According to the clause which is referred to, "use" includes "setting, teaching/programming or process changeover, operation, cleaning, fault finding and maintenance".
NOTE 2   Although this standard is intended to apply to depositors used in the food industry, many of its requirements can also be used for similar machines used in other industries.
This standard is not applicable to the following machines:
-   auger depositors or auger fillers and gravimetric filling machines, safety requirements for these machines are contained in EN 415 3;
-   automatic dough dividers, safety requirements for these machines are contained in EN 12042;
-   filling machines for sausages, safety requirements for these machines are contained in EN 12463;
-   mincing machines, safety requirements for these machines are contained in EN 12331;
-   food depositors that are powered exclusively by manual effort.
This document does not deal with the hazards related to the use of food depositors in a potentially explosive atmosphere.
This document is not applicable to food depositors that were manufactured before the date of its publication as a European Standard.
1.2   Types of food depositors
1.2.1   General
This European Standard deals with five different types of food depositors. These machines can be free standing machines or be assemblies incorporated into other machines e.g. pie and tart machines. Food depositors may work fully automatically integrated with a product conveyor or product indexing mechanism or semi-automatically discharging a deposit when required by an operator.
1.2.2   Piston depositor
A piston depositor typically comprises a hopper, a rotary valve, a product measuring chamber in the form of a piston and a product dispensing valve. Some piston depositors incorporate several product measuring chambers and dispensing valves. Some designs dispense the product directly from the rotary valve without the use of a separate product dispensing valve. The volume of product dispensed is varied by altering the stroke of the product measuring chamber piston. Piston depositors are used to fill liquids, liquids containing solids in suspension and pastes. The product dispensing valve may be attached rigidly to the depositor or using a flexible pipe and in some cases is held by the operator. Figure 1 shows the typical cross section of a piston depositor.
(...)
1.2.3   Chamber depositor
A chamber depositor comprises a hopper feeding one or more product measuring chambers that are filled under gravity from the top. When the chamber has been filled with product the flow of product is stopped either by moving the chamber or using a product cutting device. The chamber is then discharged through the bottom of the chamber either by moving the chamber or by moving a plate in the base of the chamber. The volume of product dispensed is varied by altering the volume of the chamber. Chamber depositors are typically used to deposit free-flowing products like cooked rice or pasta. Figure 2 shows the typical cross section of a chamber depositor.
(...)
1.2.4   Roller depositor
A roller depositor typically comprises a hopper that feeds product to two or more fluted contra-rotating rollers. These rollers force the product through one or more dies that shape the product. (....)

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1.1   General
This European Standard covers cube cutting machines (see Figures 1 to 6 and 12 to 18) and specifies requirements for the design and manufacture.
The machines covered by this document are used to size reduce fresh meat, meat products and products of the same kind (e.g. fish, vegetables and cheese) by cutting in a cutting chamber.
This document deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document deals with the hazards which can arise during all the lifetime of the machine, including the phases of transport, assembly, operation, maintenance, dismantling, disabling and scrapping of the machine.
This document is not applicable to cubes cutting machines which are manufactured before the date of publication of this document by CEN.
1.2   Types of cube cutting machines covered by this standard
This European Standard covers the following types of cubes cutting machines:
-   cubes cutting machines with a forward feed plunger, a lattice and a sickle/multi-segment blade with loading by hand (see Figure 2);
-   cubes cutting machines with a forward feed plunger, a lattice, a sickle/multi-segment blade, a feed intake hopper and a loading device (see Figure 1);
-   cubes cutting machines with a rotating cutting tool, a sickle/multi-segment blade and a feed conveyor (see Figures 3 and 5);
-   cubes cutting machines with a rotating cutting tool and centrifugal force loading (see Figure 6);
-   cubes cutting machines with or without integrated conveyor systems.
1.3   Machine construction
Cubes cutting machines are constructed of a machine frame, a feed intake chamber/magazine, a forward feed plunger or nip roller, a lattice or a rotating cutting tool, a sickle/multi-segment blade, an associated drive and electrical, hydraulic and pneumatic components, depending on machine type.
Cubes cutting machines in the scope of this document may be equipped with:
-   a lid over the feed intake chamber/magazine;
-   a transfer car for the sickle /multi-segment blade, cutting blade and lattice;
-   a loading device;
-   a feed conveyor.
(...)
1.4   Intended use
The intended use (as defined in EN ISO 12100:2010, 3.23) of cubes cutting machines as dealt with in this document is described in 1.1.
The product to be cut is fed manually or by the loading device/feed conveyor into the feed intake chamber. The product is fed to the cutting unit by the forward feed plunger and/or by the nip roller or by centrifugal force and size reduced.

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1.1   General
This European Standard specifies requirements for the design and manufacturing of band saw machines as described in 1.2 (see Figures 1 to 5).
The machines covered by this European Standard are used to cut:
-   bones;
-   fresh or deep frozen meat with or without bones ;
-   fresh or deep frozen fish, natural or in fillets ;
-   deep frozen block food products;
-   fresh or deep frozen vegetables;
-   other products such as pork fat or similar products.
The band saw machines covered by this European Standard do not include band saw machines for processing wood and similar materials which are covered by the EN 1807 series.
Band saw machines for domestic use are not included in this European Standard.
This document is not applicable to band saw machines which were manufactured before its date of publication as EN.
This European Standard deals with all significant hazards, hazardous situations and events relevant to band saw machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during all the lifetime of the machine, including the phases of transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This European Standard covers the following types of machines:
-   band saw machines designed as table-top machines with and without base;
-   band saw machines designed as floor-type machines with and without castors.
1.2   Description of various machine types
1.2.1   General
Band saw machines consist of a machine casing, a fixed feed table or a sliding feed table, a roller conveyor or conveyor belt, a product pusher, a height-adjustable protective rail, a top and a bottom wheel, a saw blade, an upper and lower blade guide, a blade tensioning device, a drive and electrical components, depending on machine type. This standard does not deal with machinery with automatic loading/unloading systems (e.g. automatic conveyors).
On floor-type band saw machines, the product to be cut is placed by hand onto the fixed feed table or sliding feed table and pushed against the cutting zone of the saw blade by means of the product pusher or the rear table wall on the sliding feed table or by means of the roller conveyor or conveyor belt and sawed.
1.2.2   Type A
Band saw machine with a fixed feed table and a non-detachable, movable product pusher:
Maximum cutting height SH ≤ 250 mm.
(...)
1.2.3   Type B
Band saw machine with a fixed feed table, a protective rail and a maximum cutting height < 420 mm.
1.2.4   Type C
Band saw machine with a sliding feed table, a protective rail and a maximum cutting height ≤ 420 mm.
(...)
1.2.5   Type D
Band saw machine with non-automatic feed and removal unit (e.g. roller conveyor, conveyor belt); maximum cutting height SH ≤ 550 mm.
(...)

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1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 L ) and less than or equal to 500 L.
These dough mixers are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for flattening, rolling and elongating pieces of dough. These machines can be fed by hand or mechanically.
These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not dealt with in this standard.
This document deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2   This European Standard does not deal with the following machines:
-   planetary mixers (see EN 454);
-   continuously fed machines;
-   mixers with stationary vertical bowls;
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances;
-   automatic loading and unloading devices.
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European Standard.

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1.1   General
This European Standard applies to forming machines, used for forming food products with a mould into portions, as defined in 1.2.
This document applies to both machines standing on the floor and table top machines, and also to machines integrated in a processing line (i.e. interfaces, when the machine is combined with other machines).
This document covers the following auxiliary devices and interchangeable equipment:
a)   auxiliary devices:
1)   paper interleavers;
2)   croquette attachment;
3)   meat ball rollers;
4)   stick inserters;
5)   specific material/product conveyors;
6)   specific lifting and tilting devices.
b)   interchangeable equipment:
1)   croquette attachment;
2)   meat ball rollers;
3)   stick inserters;
4)   specific material/product conveyors;
5)   specific lifting and tilting devices.
This document deals with all significant hazards, hazardous situations and events relevant to forming machines, when they are used as intended and under conditions of misuse which are reasonable foreseeable by the manufacturer (see Clause 4).
This document deals with the significant hazards, hazardous situations and events arising during the whole lifetime of the machine, including the phases of transport, assembly and installation, commissioning, maintenance, dismantling, disabling and scrapping and use as defined in EN ISO 12100:2010, 5.4.
This document is not applicable to forming machines which are manufactured before the date of publication of this document by CEN.
1.2   Machine description
This European Standard specifies requirements for the design, manufacture and operating of forming machines, e.g. for rissoles, hamburgers, in the following only referred to as machines.
It specifies safety and hygiene requirements for design and manufacture of forming machines, which are used for forming food products into portions with a mould. The mould may have a sliding or rotary movement and is filled with product in one position and emptied in another.
These machines have a feed provision, which is in the most cases a feed intake hopper (see Figures 1 and 2). Moulds may be filled by the action of rotating worm, rotating paddles or reciprocating hydraulic arms. Machines produce single or multiple lines of products.
Forming machines are intended for use on ground or minced meat, meat products, fish, vegetables or similar products. Use includes manufacture of product, setting, treating or process changeover, cleaning, fault finding and maintenance.
(...)
1.3   Combinations of forming machines and auxiliary devices and/or interchangeable equipment
1.3.1   Definition
A combination of a forming machine with auxiliary devices and/or interchangeable equipment becomes a new machine, when the following requirements are fulfilled / met:
-   the (combined) device/equipment works together as an entity, meaning from production related view they form an entity (i.e. the coaction will be focused on a shared aim) and
-   they are controlled as an entity, via a shared or linked control system and
-   they work - regarding safety - together as an entity and also form a unit in this aspect.
According to this definition a new machine is not existent when in a total complex single autonomous functional machines are connected in relation to function and control, but do not form a unit in relation to safety. This is given e.g. when:
-   on the single interfaces / interconnection points none ore only minor hazards between the separate machines occur, due to their combination;
-   the emergency stop of one machine is connected / looped through to the next machine since the operator’s position is only at the next machine.
In such mechanical equipment each single machine can still be regarded autonomous in relation to safety.
1.3.2   Example for combinations
(...)

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This European Standard deals with the significant hazards, hazardous situations and events relevant to commercial and industrial food processing machines as defined in Clause 3 when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the significant hazards, hazardous situations and events that occur during transport, assembly and installation, commissioning, setting, teaching, programming, process changeover, operation, cleaning, fault finding and maintenance.
This European Standard deals with those risks which occur commonly in food processing machines and for which common technical requirements can be set which can be applied at all (or most) machines which have that particular hazard.
Exclusions:
This European Standard is not applicable to the following machines:
-   food processing machines intended for domestic use;
-   food processing machines covered by the machine-specific standards listed in Annex C;
-   packaging machines;
-   machines used in the agricultural and animal rearing sectors.
This European Standard does not deal with the hygiene risks to the consumer of the food product handled in the food processing machine. These risks are dealt with in EN 1672 2:2005+A1:2009.
This European Standard is not applicable to food processing machines that were manufactured before the date of its publication as a European Standard.

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This European Standard specifies requirements for design, performance, safety and hygiene of refrigerated bulk milk coolers and the related methods of test. This standard deals with all significant hazards, hazardous situations and events relevant to bulk milk coolers on farms, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It applies to refrigerated bulk milk tanks with air cooled condensing units and automatic control intended for installation on farms or at milk collecting points. It applies to tanks for two milkings (24 h), four milkings (48 h) and six milkings (72 h), in which the cooling takes place totally (non-pre-cooled milk) or partially (in case of pre-cooled milk) within the tank. Performance requirements in 5.5.1.2.1 and 5.5.1.2.2 do not apply to tanks in combination with instant cooling or in association with a continuous system of milking (e.g. milking with robot).

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1.1   This European Standard specifies requirements for design, performance, safety and hygiene of refrigerated bulk milk coolers and the related methods of test.
This standard deals with all significant hazards, hazardous situations and events relevant to bulk milk coolers on farms, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
It applies to refrigerated bulk milk tanks with air cooled condensing units and automatic control intended for installation on farms or at milk collecting points. It applies to tanks for two milkings (24 h), four milkings (48 h) and six milkings (72 h), in which the cooling takes place totally (non-pre-cooled milk) or partially (in case of pre-cooled milk) within the tank.
Performance requirements in 5.5.1.2.1 and 5.5.1.2.2 do not apply to tanks in combination with instant cooling or in association with a continuous system of milking (e.g. milking with robot).
1.2   This European Standard does not cover:
-   mobile tanks;
-   tanks intended to be tilted for drainage;
-   equipment for delivering the milk to the tank;
-   equipment for pre-cooling or instant cooling of the milk;
-   the hazards due to the use of other energy than electrical energy;
-   pression aspect of vacuum tanks.
1.3   Noise is not considered to be a significant hazard, but a relevant one for bulk milk coolers. This standard therefore includes information in 7.1 and in Annex A concerning the manufacturer's declaration of the noise emission level of the cooler.
1.4   This standard does not cover the calibration requirements for the tank to be used as a system for payment purpose.
1.5   This standard is not applicable to bulk milk coolers on farms which are manufactured before the date of its publication as an EN.

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This European Standard applies to spreader, stripping and cutting machine, as well as the stick return conveyor and the stick magazine (see clause 3), used in continuous pasta processing plants able to produce more than 100 kg/h. This European standard specifies the safety requirements for the design, manufacture and information for safe use of spreader, stripping and cutting machine, as well as the stick return conveyor and the stick magazine classified as stationary units which cannot be moved when in operation. This European Standard does not apply to:
- household machines,
- semiautomatic machines, so called "batch machines" requiring manual loading. The significant hazards covered by this standard are listed in clause 4. These hazards and the measures for their reduction are described in the present European Standard. Ancillary equipment, which is not an integral part of the machinery (e.g. hoppers), is not covered by this European Standard.

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This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of presses, classified as stationary units which cannot be moved when in operation. The pasta press begins with the dosing unit and ends with the die. The press includes the following processes:
- dosing solid and liquid ingredients,
- mixing the ingredients,
- extruding the dough,
- forming the dough.
Cutting unit is excluded. This European Standard does not apply to:
- household machines,
- batch machines.
The significant hazards covered by this standard are listed in clause 4. These hazards, as well as the measures for their reduction, are described in the present European Standard Ancillary equipment, which is not an integral part of the press (e.g. hoppers, conveyors, etc), is not covered by this European Standard.

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This European Standard applies to shaker pre-dryers, belt dryers, rotary dryers, nest pasta dryers, long pasta dryers and coolers (see clause 3), used in continuous pasta processing plants able to produce more than 100 kg/h. This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of dryers and coolers, classified as stationary units which cannot be moved when in operation. This European Standard is not applicable to dryers and coolers, static or semiautomatic requiring manual loading as well as those for special application (i.e. experimental dryers). Dryers in a pasta plant are machines which to reduce moisture by means of warm air ventilation. In the drying process the use of a cooler might be necessary in order to reduce the temperature, maintaining constant the correct moisture of the pasta. The cooling can be obtained in the dryer or in a separate similar machine. The significant hazards covered by this standard are listed in clause 4. These hazards, as well as the measures for their reduction, are described in the present European Standard Ancillary equipment, which is not an integral part of the machinery (e.g. hoppers, conveyors, equipment used to produce hot or cold fluids, etc), is not covered by this European Standard.

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This European Standard applies to shaker pre-dryers, belt dryers, rotary dryers, nest pasta dryers, long pasta dryers and coolers (see clause 3), used in continuous pasta processing plants able to produce more than 100 kg/h.
This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of dryers and coolers, classified as stationary units which cannot be moved when in operation.
This European Standard is not applicable to dryers and coolers, static or semiautomatic requiring manual loading as well as those for special application (i.e. experimental dryers).
Dryers in a pasta plant are machines which to reduce moisture by means of warm air ventilation. In the drying process the use of a cooler might be necessary in order to reduce the temperature, maintaining constant the correct moisture of the pasta. The cooling can be obtained in the dryer or in a separate similar machine.
The significant hazards covered by this standard are listed in clause 4.
These hazards, as well as the measures for their reduction, are described in the present European Standard
Ancillary equipment, which is not an integral part of the machinery (e.g. hoppers, conveyors, equipment used to produce hot or cold fluids, etc), is not covered by this European Standard.
This European Standard is not applicable to machines in its scope which are manufactured before the date of its publication as EN.

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This European Standard specifies the safety requirements for the design, manufacture and information for safe use of pasta presses (see clause 3) used in continuous automatic pasta processing plants able to produce more than 100 kg/h.
This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of presses, classified as stationary units which cannot be moved when in operation.
The pasta press begins with the dosing unit and ends with the die. The press includes the following processes:
-   dosing solid and liquid ingredients,
-   mixing the ingredients,
-   extruding the dough,
-   forming the dough.
Cutting unit is excluded.
This European Standard does not apply to:
-   household machines,
-   batch machines.
The significant hazards covered by this standard are listed in clause 4.
These hazards, as well as the measures for their reduction, are described in the present European Standard
Ancillary equipment, which is not an integral part of the press (e.g. hoppers, conveyors, etc), is not covered by this European Standard.
This European Standard is not applicable to machines in its scope which are manufactured before the date of its publication as EN.

  • Standard
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This European Standard applies to spreader, stripping and cutting machine, as well as the stick return conveyor and the stick magazine (see clause 3), used in continuous pasta processing plants able to produce more than 100 kg/h.
This European standard specifies the safety requirements for the design, manufacture and information for safe use of spreader, stripping and cutting machine, as well as the stick return conveyor and the stick magazine classified as stationary units which cannot be moved when in operation.
This European Standard does not apply to:
-   household machines,
-   semiautomatic machines, so called "batch machines" requiring manual loading.
The significant hazards covered by this standard are listed in clause 4.
These hazards and the measures for their reduction are described in the present European Standard.
Ancillary equipment, which is not an integral part of the machinery (e.g. hoppers), is not covered by this European Standard.
This European Standard is not applicable to machines in its scope which are manufactured before the date of its publication as EN.

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This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use. The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes. Smokehouses consist of the following elements: - Smoke chamber with equipment; - Air handling system; - Smoke generator; - Pipes and ducts; - Cleaning systems. This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse. This European Standard deals with the hazards which can arise during the whole life of smokehouses. This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN.

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1.1   Requirements
This European Standard specifies safety and hygiene requirements for the design and manufacture of smokehouses for commercial use.
The machines covered by this standard are used for the smoking of foodstuffs, especially meat, fish or similar products, as well as the connected heating and cooling processes.
Smokehouses consist of the following elements:
-   Smoke chamber with equipment;
-   Air handling system;
-   Smoke generator;
-   Pipes and ducts;
-   Cleaning systems.
This European Standard deals with all significant hazards, hazardous situations and events and hygiene requirements relevant to smokehouses when they are used as intended and under reasonably foreseeable conditions of misuse.
This European Standard deals with the hazards which can arise during the whole life of smokehouses.
This document is not applicable to smokehouses which are manufactured before the date of publication of this document by CEN.
1.2   Types
This European Standard covers the following types of smokehouses and installations:
-   Smokehouses with friction smoke generator;
-   Smokehouses with steam smoke generator;
-   Smokehouses with liquid smoke generator;
-   Smokehouses with saw dust and wood chip smoke generators;
-   Smokehouses with one or several smoke chambers for batch production;
-   Smokehouses for continous production.
This European Standard does not cover automatic production.

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