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
Current Stage
9060 - Closure of 2 Year Review Enquiry - Review Enquiry
Due Date
04-Mar-2021
Completion Date
04-Mar-2021

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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
SIST EN 1674:2015
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

EN 1674:2015 (E) 2 Contents Page European foreword ....................................................................................................................................................... 4 Introduction .................................................................................................................................................................... 5 1 Scope .................................................................................................................................................................... 6 2 Normative references .................................................................................................................................... 6 3 Terms, definitions and description .......................................................................................................... 7 3.1 Terms and definitions ................................................................................................................................... 7 3.2 Description ........................................................................................................................................................ 7 4 List of significant hazards ............................................................................................................................ 8 5 Safety and hygiene requirements and/or protective measures ................................................. 10 5.1 General ............................................................................................................................................................. 10 5.2 Mechanical hazards ..................................................................................................................................... 11 5.2.1 General ............................................................................................................................................................. 11 5.2.2 Loss of stability ............................................................................................................................................. 15 5.3 Electrical hazards ......................................................................................................................................... 15 5.3.1 General ............................................................................................................................................................. 15 5.3.2 Protection against electric shock ........................................................................................................... 15 5.3.3 Protection against earth faults in control circuits ........................................................................... 15 5.3.4 Motor enclosures .......................................................................................................................................... 15 5.3.5 Unexpected start-up .................................................................................................................................... 15 5.4 Requirements concerning flour dust emission ................................................................................. 15 5.5 Hygiene requirements ................................................................................................................................ 16 5.5.1 General ............................................................................................................................................................. 16 5.5.2 Food area ......................................................................................................................................................... 16 5.5.3 Splash area...................................................................................................................................................... 17 5.5.4 Non-food area ................................................................................................................................................ 17 5.6 Hazards generated by neglecting ergonomic principles ............................................................... 17 6 Verification of safety and hygiene requirements and/or measures ......................................... 17 7 Information for use ..................................................................................................................................... 18 7.1 Instruction handbook ................................................................................................................................. 18 7.2 Marking ............................................................................................................................................................ 19 Annex A (normative)

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

EN 1674:2015 (E) 3 B.4 Operating conditions ................................................................................................................................... 38 B.5 Measurements ............................................................................................................................................... 38 B.6 Emission sound pressure level determination .................................................................................. 38 B.7 Sound power level determination .......................................................................................................... 39 B.8 Measurement uncertainties ...................................................................................................................... 39 B.9 Information to be recorded....................................................................................................................... 39 B.10 Information to be reported ....................................................................................................................... 39 B.11 Declaration and verification of noise emission values ................................................................... 40 Annex ZA (informative)

Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC ........................................................................................ 41 Bibliography ................................................................................................................................................................. 42

SIST EN 1674:2015

EN 1674:2015 (E) 4 European foreword This document (EN 1674:2015) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by March 2016, and conflicting national standards shall be withdrawn at the latest by March 2016. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 1674:2000+A1:2009. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of EU Directive 2006/42/EC. For relationship with EU Directive 2006/42/EC, see informative Annex ZA, which is an integral part of this document. Significant changes: The significant changes with respect to the previous edition EN 1674:2000+A1:2009 are listed below: — normative references were updated; — list of significant hazards and dangers zones for mechanical hazards were specified more detailed; — new sub-clauses: 5.3.5 (Unexpected start-up) and 5.4 (flour duster). According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 1674:2015

EN 1674:2015 (E) 5 Introduction This European Standard is a type-C-standard as stated in EN ISO 12100. The machinery concerned and the extent to which hazards, hazardous situations and events are covered are indicated in the scope of this European Standard. When provisions of this type-C-standard are different from those which are stated in type-A- or –B-standards, the provisions of this type-C-standard take precedence over the provisions of the other standards, for machines that have been designed and built according to the provisions of this type-C-standard. SIST EN 1674:2015

EN 1674:2015 (E) 6 1 Scope 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 appliances1). This European Standard is not applicable to dough sheeters which are manufactured before the date of its publication as EN. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 614-1:2006+A1:2009, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 953, Safety of machinery — Guards — General requirements for the design and construction of fixed and movable guards EN 1672-2:2005+A1:2009, Food processing machinery — Basic concepts — Part 2: Hygiene requirements EN 60204-1:2006, Safety of machinery — Electrical equipment of machines — Part 1: General requirements (IEC 60204-1:2005, modified) EN 60529, Degrees of protection provided by enclosures (IP Code) (IEC 60529) EN ISO 3743-1, Acoustics — Determination of sound power levels and sound energy levels of noise sources using sound pressure — Engineering methods for small movable sources in reverberant fields — Part 1: Comparison method for a hard-walled test room (ISO 3743-1)

1) EN 60335-1 and EN 60335-2-64 are applicable SIST EN 1674:2015

EN 1674:2015 (E) 7 EN ISO 3744:2010, Acoustics — Determination of sound power levels and sound energy levels of noise sources using sound pressure — Engineering methods for an essentially free field over a reflecting plane (ISO 3744:2010) EN ISO 4287, Geometrical product specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters (ISO 4287) EN ISO 4871, Acoustics — Declaration and verification of noise emission values of machinery and equipment (ISO 4871) EN ISO 11201, Acoustics — Noise emitted by machinery and equipment — Determination of emission sound pressure levels at a work station and at other specified positions in an essentially free field over a reflecting plane with negligible environmental corrections (ISO 11201) EN ISO 12001, Acoustics — Noise emitted by machinery and equipment — Rules for the drafting and presentation of a noise test code (ISO 12001) EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk reduction (ISO 12100:2010) EN ISO 13849-1:2008, Safety of machinery — Safety-related parts of control systems — Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery — Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008) EN ISO 14119:2013, Safety of machinery — Interlocking devices associated with guards — Principles for design and selection (ISO 14119:2013) 3 Terms, definitions and description 3.1 Terms and definitions For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the following apply. 3.1.1 manual operation the rollers and conveyor belts are driven by electric motor and the rollers' gap is adjusted by hand control 3.1.2 automatic operation the machine is normally automatically controlled and the rollers’ gap is adjusted by an electric motor 3.2 Description A dough sheeter usually consists of a machine frame mounted on a mobile or fixed base or placed on a table or a support. The operation is 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 frame supports the following components (see Figure 1): 1) the electric motor which drives the rollers; SIST EN 1674:2015

EN 1674:2015 (E) 8 2) two superimposed rollers. The height of the lower one is fixed, the height of the upper one can be adjusted to obtain dough of the desired thickness. The two rollers rotate in opposite directions; 3) scraping devices to remove dough residues from the rollers; 4) a table or conveyor on one sides or both sides of the rollers; 5) the control system which may include an on/off switch, a device for reversing the direction of rotation, and a rollers’ gap adjustment control; 6) an optional attachment to spread flour; 7) optional devices to cut dough and to roll dough. The cutting device is used at the end of the rolling phase to cut predetermined forms from the dough. The system is often composed of a roller fitted with circular knives for making bands, and of a roller fitted with imprints to make special forms such as croissants, chocolate filled pastry tartlets, etc. Rolling up the dough can be done by using a winding net to make special rolled forms such as croissant etc. The capacity of the machine is defined by the width of the in-feed table (or conveyors).

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

EN 1674:2015 (E) 9 Table 1 — List of significant hazards Danger zones Mechanical hazards (see Figure 2) Clause/subclause in this European Standard Zone 1: gap between the two rollers on the in-running side — drawing-in and crushing 5.2.1.1 Zone 2: gap between the fixed support for the dough and the lower roller — drawing-in and crushing 5.2.1.2 Zone 3: gap between the rollers and the side guards — scraping 5.2.1.1 Zone 4: drive mechanism — shearing 5.2.1.3

— 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

EN 1674:2015 (E) 10

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

EN 1674:2015 (E) 11 The safety-related parts of the control systems shall present at least a performance level “c” defined in accordance with EN ISO 13849-1:2008. When fixed guards, or parts of the machine acting as such, are not permanently fixed e.g. by welding, their fixing systems shall remain attached to the guards or to the machinery when the guards are removed. In general no emergency stop is required for dough sheeters. In this case particular attention shall be given to the accessibility of the normal OFF-switch from the operator position. 5.2 Mechanical hazards 5.2.1 General The danger zones, as described in Clause 4, shall be safeguarded according to 5.2.1.1 to 5.2.1.7. 5.2.1.1 Zone 1 and zone 3 Each in-running side of the rollers shall be protected with guards which are: — fixed guards dimensioned according to EN ISO 13857:2008 (the frame can have the function of a fixed guard); — or movable and interlocking guards, with the dimensions of Table 2 (see Figure 3a) and Figure 3b)); — or a combination of both types of guards. Table 2 — Dimensions of the guard Dimensions in millimetres A max. 40 45 50 55 60 65 70 105 B min. 225 250 300 350 400 450 500 550 C min. - - - - - 300 300 300 D min. EN ISO 13857:2008, Table 4 A distance between the upper part of the guard and the surface where the dough is lying, when the interlocking device is actuated; B distance between the edge of the guard and the vertical plane through the axes of the rollers; C distance between the end of guard and end of belt; D distance between the lower edge of the guard and the surface where the dough is lying, when the interlocking device is activated.

SIST EN 1674:2015
EN 1674:2015 (E) 12
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
EN 1674:2015 (E) 13

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

EN 1674:2015 (E) 14 — fixed guards dimensioned according to EN ISO 13857:2008 (the frame can have the function of a fixed guard); — or movable and interlocking guards, with the dimensions of Table 3 (see Figure 6); — or a combination of both types of guards. Table 3 — Dimensions of the guard Dimensions in millimetres A max. 40 45 50 55 60 65 70 105 B min. 225 250 300 350 400 450 500 550 C min. - - - - - 300 300 300 D min. EN ISO 13857, Table 4 A distance between the upper part of the guard and the surface where the dough is lying, when the interlocking device is actuated; B distance between the edge of the guard and the danger zone (see Figure 6); C distance between the end of guard and end of belt; D distance between the lower edge of the guard and the surface where the dough is lying, when the interlocking device is activated.

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

EN 1674:2015 (E) 15 5.2.2 Loss of stability 5.2.2.1 Machines shall be designed to be stable and shall comply with 5.2.2.2 to 5.2.2.3 as applicable. For machines designed to be fixed to the floor, the instruction handbook shall indicate the values of forces at the fixing points. 5.2.2.2 Free standing machines without castors shall be stable when tilted 10° from the horizontal plane in the most unfavourable direction. 5.2.2.3 Unfixed free standing machines with castors shall have at least two castors (or sets of castors) fitted with a locking device, and shall comply with the provisions of 5.2.2.2. 5.3 Electrical hazards 5.3.1 General The electrical equipment shall comply with EN 60204-1:2006 with the precisions given in the following sub-clauses. Electrical equipment, for example switches that may be exposed to water, e.g. during cleaning, shall be protected to an appropriate IP-rating according to EN 60529 and EN 60204-1:2006. 5.3.2 Protection against electric shock The electrical equipment shall comply with EN 60204-1:2006, Clause 6. 5.3.3 Protection against earth faults in control circuits For machinery supplied from a single-phase conductor and an earthed neutral conductor the single pole interruption shall be in the phase conductor (see EN 60204-1:2006, 9.4.3.1). 5.3.4 Motor enclosures Where a motor has a degree of protection lower than IP23 (see EN 60529) it shall be mounted inside an enclosure (EN 60204-1:2006, 14.2) that guarantees a minimum degree of protection of IP23 (see EN 60529). 5.3.5 Unexpected start-up Unexpected start-up, after a stop due to a lack or fluctuation of electrical energy, shall be avoided. A voluntary action on the start device is needed to restart the machine. 5.4 Requirements concerning flour dust emission When the machine is equipped with a flour sprinkling system, the quantity of delivered (discharged) flour in a time unit and/or the distance between the bottom side of the sprinkling system and the dough shall be adjustable to reduce flour dust emission. Drip trays shall be provided at all areas where flour falls off conveyors. SIST EN 1674:2015

EN 1674:2015 (E) 16 5.5 Hygiene requirements 5.5.1 General Dough sheeters shall be designed and manufactured in accordance with EN 1672-2:2005+A1:2009 and Annex A. In addition, the fixing of the tables, the belts and the scraping devices shall be constructed in such a way that they can be removed and easily cleaned. The 3 zones defined in EN 1672-2:2005+A1:2009 are defined as follows and are shown in Figure 7; the precise boundary between the areas depends on the detailed design of the machine.

Key
food area
splash area

non-food area NOTE Figure without guard device. Figure 7 — Hygiene areas 5.5.2 Food area The food area is as follows: — the surfaces of the rollers; — the surfaces of the scraping devices; — the su

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