EN 1674:2015

Food processing machinery - Dough sheeters - Safety and hygiene requirements

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.

Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits- und Hygieneanforderungen

Diese Europäische Norm legt Sicherheits- und Hygieneanforderungen für die Gestaltung und Fertigung von Teigausrollmaschinen, wie in Abschnitt 3 beschrieben, fest, die in der Nahrungsmittelindustrie und bei entsprechenden Handwerkstätigkeiten (Brot- und Gebäckherstellung, Süßwarenindustrie, Bäckereien, Konfekthersteller, Feinkostherstellung, Großküchen usw.) zur Verringerung der Dicke einer Teig- oder Kuchenmasse durch Ausrollen eingesetzt werden.
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse, die auf den Transport, die Installation, die Einstellungsarbeiten, den Betrieb, die Reinigung, die Wartung, die Demontage, den Ausbau und die Entsorgung von Teigknetmaschinen zutreffen, wenn sie bestimmungsgemäß und unter den Bedingungen von durch den Hersteller vernünftigerweise vorher-sehbaren Fehlanwendungen verwendet werden (siehe Abschnitt 4).
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse, die auf Teigausrollmaschinen zutreffen, wenn sie bestimmungsgemäß und unter Bedingungen von durch den Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen verwendet werden (siehe Abschnitt 5).
Geräusche werden nicht als eine signifikante Gefährdung angesehen. Das bedeutet jedoch nicht, dass der Hersteller davon befreit ist, Maßnahmen zur Verringerung der Geräuschemissionen zu ergreifen und eine Geräuschemissionserklärung abzugeben. Deshalb sind im Anhang B Regeln für die Geräuschmessung aufgeführt.
Die folgenden Maschinen sind ausgenommen:
-   Versuchs- und Prüfmaschinen, die in Entwicklung beim Hersteller sind;
-   Teigausrollmaschinen, bei denen der Teig durch Gravitation in die Walzen geführt wird (z. B. Teigausrollmaschinen für Pizzaböden);
-   Haushaltsmaschinen ).
Diese Europäische Norm ist nicht für Teigausrollmaschinen anwendbar, die vor dem Datum dieser Veröffentlichung als EN gebaut wurden.

Machines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relative à la sécurité et à l'hygiène

La présente Norme européenne spécifie les prescriptions d'hygiène et de sécurité relatives à la conception et la construction des laminoirs à pâte, tels que décrits à l'Article 3, utilisés dans l'industrie alimentaire et les activités artisanales (boulangerie, pâtisserie, biscuiterie, confiseries, traiteurs, restauration collective etc.) pour réduire l'épaisseur d'une masse solide de pâte à pain ou de pâtisserie par laminage.
La présente Norme européenne traite de tous les phénomènes dangereux, situations et événements dangereux significatifs relatifs au transport, à l’installation, au réglage, au fonctionnement, au nettoyage, à la maintenance, au démontage, au désassemblage et à la mise au rebut des pétrins lorsqu’ils sont utilisés normalement et dans des conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant (voir Article 4).
La présente Norme européenne traite tous les phénomènes dangereux significatifs, situations et événements dangereux significatifs associés aux laminoirs à pâte, lorsque ceux-ci sont utilisés normalement et dans les conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant (voir l'Article 5).
Le bruit n’est pas considéré comme un phénomène dangereux significatif. Ceci ne signifie pas que le fabricant est dispensé de réduire le bruit et d'établir une déclaration de bruit. Par conséquent, un code d'essai acoustique est donné à l'Annexe B.
Les machines suivantes sont exclues :
-   les machines expérimentales et d'essais en cours de mise au point par le fabricant ;
-   les laminoirs à pâtes dans lesquels la pâte est acheminée vers les rouleaux par gravité (par exemple laminoirs pour pâtes à pizza) ;
-   les appareils à usage domestique ).
La présente Norme européenne ne s’applique pas aux laminoirs à pâte qui ont été fabriqués avant sa date de publication en tant que Norme européenne.

Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteve

Ta standard določa varnostne in higienske zahteve za zasnovo in izdelavo strojev za valjanje testa, ki se uporabljajo v prehrambeni industriji in prodajalnah (pekarne, slaščičarne, delikatese, gostinski obrati itd.) za zmanjšanje debeline trdne mase testa z valjanjem. Postopek običajno vključuje pomikanje testa naprej in nazaj med valjema, razmik med katerima je mogoče postopno zmanjševati z ročno ali samodejno nastavitvijo.
Standard obravnava tehnične varnostne zahteve za transport, namestitev, nastavitev, upravljanje, čiščenje in vzdrževanje teh strojev. Ta standard obravnava vse velike nevarnosti, nevarne situacije in dogodke, povezane s stroji za valjanje testa, kadar se uporabljajo v skladu s predvidenim namenom in pod pogoji pričakovane nepravilne uporabe, ki jih določa proizvajalec (glejte točko 5).
Hrup se ne obravnava kot velika nevarnost. To proizvajalca ne odvezuje odgovornosti za zmanjšanje hrupa in objavo podatkov o hrupu. Zato je v dodatku B navedena oznaka preskusa hrupa.
Izključeni so naslednji stroji:
– poskusni in preskusni stroji, ki jih razvija proizvajalec;
– gospodinjski aparati.
Ta standard se ne uporablja za stroje za valjanje testa, ki so bili izdelani, preden je bil ta dokument objavljen kot standard EN.

General Information

• Status: Published
• Publication Date: 08-Sep-2015
• Withdrawal Date: 30-Mar-2016
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
• Drafting Committee: CEN/TC 153/WG 1 - Bakery equipment
• Current Stage: 9060 - Closure of 2 Year Review Enquiry - Review Enquiry
• Start Date: 04-Mar-2021
• Completion Date: 04-Mar-2021
• Directive: 2006/42/EC - Directive 2006/42/EC of the European Parliament and of the Council of 17 May 2006 on machinery, and amending Directive 95/16/EC (recast)
• Directive: 98/37/EC - Machinery
• Mandate: M/079 - Mandate to CEN and CENELEC for standardization in the field of machines
• Mandate: M/396 - Mandate to CEN and Cenelec for standardisation in the field of machinery
• Ref Project: SIST EN 1674:2015 - Food processing machinery - Dough sheeters - Safety and hygiene requirements

Relations

• Replaces: EN 1674:2000+A1:2009 - Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
• Effective Date: 08-Jun-2022
• Revised: EN 1674:2000 - Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
• Effective Date: 22-Dec-2008

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteveNahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relative à la sécurité et l'hygièneFood processing machinery - Dough sheeters - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 1674:2015SIST EN 1674:2015en,fr,de01-november-2015SIST EN 1674:2015SLOVENSKI
STANDARDSIST EN 1674:2002+A1:20101DGRPHãþD

EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1674
September
t r s w ICS
x yä t x r Supersedes EN
s x y vã t r r r ªA sã t r r {English Version
Food processing machinery æ Dough sheeters æ Safety and hygiene requirements Machines pour les produits alimentaires æ Laminoirs à pâte æ Prescriptions relative à la sécurité et à l 5hygiène Nahrungsmittelmaschinen æ Teigausrollmaschinen æ Sicherheitsæ und Hygieneanforderungen This European Standard was approved by CEN on
s August
t r s wä
egulations which stipulate the conditions for giving this European Standard the status of a national standard without any alterationä Upætoædate lists and bibliographical references concerning such national standards may be obtained on application to the CENæCENELEC Management Centre or to any CEN memberä
translation under the responsibility of a CEN member into its own language and notified to the CENæCENELEC Management Centre has the same status as the official versionsä
CEN members are the national standards bodies of Austriaá Belgiumá Bulgariaá Croatiaá Cyprusá Czech Republicá Denmarká Estoniaá Finlandá Former Yugoslav Republic of Macedoniaá Franceá Germanyá Greeceá Hungaryá Icelandá Irelandá Italyá Latviaá Lithuaniaá Luxembourgá Maltaá Netherlandsá Norwayá Polandá Portugalá Romaniaá Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey andUnited Kingdomä
EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels
t r s w CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Membersä Refä Noä EN
s x y vã t r s w ESIST EN 1674:2015

Principles of design to ensure the cleanability of dough sheeters . 20 A.1 Terms and definitions . 20 A.2 Materials of construction . 20 A.3 Design . 22 Annex B (normative)
Noise test code – Grade 2 of accuracy . 38 B.1 General . 38 B.2 Terms and definitions . 38 B.3 Installation and mounting conditions . 38 SIST EN 1674:2015

Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 41 Bibliography . 42
1) EN 60335-1 and EN 60335-2-64 are applicable SIST EN 1674:2015

Figure 1 — Main parts of a dough sheeter 4 List of significant hazards This clause contains all the significant hazards, hazardous situations and events identified by risk assessment as significant for this type of machinery and which require action to eliminate or reduce the risk (see Table 1). SIST EN 1674:2015

— entanglement
Zone 5: input and output devices: gap between conveyor belts and their drive or guide rollers — drawing-in and crushing 5.2.1.4 Zone 6 (optional): dough cutting/rolling devices, either power driven or driven by friction between the blades and the belt — cutting 5.2.1.5 Zone 7 (optional): removable attachment to spread flour — drawing-in and crushing 5.2.1.6 Zone 8: space between the roller and the scraping device — drawing-in and crushing 5.2.1.7
Loss of stability 5.2.2 Electrical hazards 5.3 Hazards generated by unexpected start-up 5.3.5 Hazards generated by materials and substances (e.g. inhalation of dust) 5.4 Hazards generated by neglecting hygienic design principles 5.5 Hazards generated by neglecting ergonomic principles 5.6 SIST EN 1674:2015

Key 1 Zone 1: gap between the two rollers on the in-running side; 2 Zone 2: gap between the fixed support for the dough and the lower roller; 3 Zone 3: gap between the rollers and the side guards; 4 Zone 4: drive mechanism; 5 Zone 5: input and output devices: gap between conveyor belts and their drive or guide rollers; 6 Zone 6: (optional) dough cutting/rolling devices, either power driven or driven by friction between the blades and the belt; 7 Zone 7: (optional) removable attachment to spread flour; 8 Zone 8: space between the roller and the scraping device.
NOTE to Zone 1 The outrunning side can become the in-running side due to the reversal function. Figure 2 — Danger zones of a dough sheeter 5 Safety and hygiene requirements and/or protective measures 5.1 General Machinery shall comply with the safety requirements and/or protective measures of this clause. In addition, the machine shall be designed according to the principles of EN ISO 12100:2010 for relevant, but not significant hazards, which are not dealt with by this document. Interlocking guards shall be at least interlocking without guard locking as defined in EN ISO 14119:2013, 4.1, and they shall comply with EN ISO 14119:2013, Clause 5 and 8.7.1. SIST EN 1674:2015

3a)
3b) Figure 3 — Guard dimensions The interlocking mechanism shall be housed within the machine body or otherwise protected to ensure that its operation is not adversely affected by for example dough or flour. Movable interlocking guards shall be free to move at their ends furthest from the rollers in order to act like a trip device if an operator attempts to reach under any guard. In case of openings inside the fixed or movable guard, the safety distances of the openings, e.g. carried out as bars or mesh, shall comply with EN ISO 13857:2008, Table 4. The safety distances shall be maintained for every position of the conveyor. The actuation of the interlocking device due to the lifting of the guard shall within one second — either cause the machine to stop. In this case restarting shall only be possible by intentionally actuating the starting control; — or it shall result in the reversal of the rotation of the rollers so that the operator cannot be drawn in, i.e. that the nip between the rollers is outrunning; when both guards are lifted, the machine shall stop. 5.2.1.2 Zone 2 The requirements for zone 1 shall be fulfilled. The maximum gap between the fixed support for the dough and the lower roller shall be
¶ 4 mm (see Figure 4). SIST EN 1674:2015

Figure 4 — Gap between the fixed support for the dough and the lower roller 5.2.1.3 Zone 4 The drive mechanism shall be guarded by fixed guards (machine frame can have the function of fixed guard) (see EN 953 and EN ISO 13857:2008) and/or movable interlocking guards. The actuation of the interlocking device due to the opening of the guard shall cause the machine to stop within one second. 5.2.1.4 Zone 5 Access to the in-running nip of the conveyors shall be prevented, e.g. by a guard such as the one marked “c” in Figure 5. The in-running nips shall be safeguarded by nip guards shaped as filling elements, filling bars or similar with a maximum gap of 4 mm both to the conveyor belt and the roller (see Figure 5).
Key a input or output conveyor b roller c nip guard Figure 5 — Safeguarding for the in-running nip 5.2.1.5 Zone 6 Each in-running side of the rollers shall be protected with guards which are: SIST EN 1674:2015

Figure 6 — Guard dimensions Requirements for guards shall be identical to 5.2.1.1. 5.2.1.6 Zone 7 If flouring devices are removable (e.g. without tools) their removal shall not allow access to any hazardous area, otherwise, they shall be interlocked and cause the machine to stop. If the force necessary to stop the moving parts of the flour duster is more than 150 N, the flour duster shall be protected by a fixed or interlocking guard. The flour container opening can be left unprotected if there is no risk from the flour feed system (e.g. if the feed consists of a spindle with rubber spokes or notches or if the flour is sprinkled by a vibrating device). 5.2.1.7 Zone 8 The requirements for zones 1, 2 and 3 shall be fulfilled. SIST EN 1674:2015
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