EN 17677:2024

Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements

1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors as described in the normative Annex A and which:
a)   are intended to be:
-   only for professional use;
-   used by one operator at a time;
-   used to deposit only pasty food (i.e.: cream, dough, batter, etc.);
-   used to deposit only on trays;
-   used as standalone machines;
-   used with manual loading of the dough into the hopper;
-   used with manual loading and unloading of the tray/s on/from the tray conveyor.
b)   can carry out only the following movements and relevant directions (see Figure 1a)):
-   Z: vertical movement of the table and/or the deposit unit;
-   X: horizontal movement of the tray conveyor;
-   Y: possible horizontal component of the movement only of the spouts themselves inside the deposit unit;
c)   are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each;
d)   have a total length of the tray conveyor ≤ 1 600 mm;
e)   have a vertical movement between spouts and tray conveyor (H) ≤ 200 mm (see Figure 1c));
f)   have a deposit performance (see 3.5):
-   ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
-   ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
g)   have a trays performance (see 3.6) ≤ 4 trays/minute.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended or under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing, unloading and cleaning.
1.2 The following hazards are not covered by this document:
-   hazards arising from the use of an automatic hopper loading system;
-   hazards due to packaging, handling or transport;
-   hazards arising from electromagnetic compatibility issues;
-   hazards due to dismantling and disassembling;
-   hazards due to operational stop;
-   hazards due to selection of control or operating modes;
-   hazards due to failure of the power supply;
-   hazards due to surfaces, edges or angles;
-   hazards due to uncontrolled movements;
-   hazards due to machinery maintenance.
This standard does not deal with any specific requirements on noise emitted from craft bakery and pastry depositor as the generated noise does not cause a relevant hazard.
The significant hazards covered by this document are described in Annex B.
1.3 The following machines are excluded from the scope of this document:
a)   machines which deposit pasty food by means of needles (injection);
b)   machines where the trays are put onto and/or removed from the tray conveyor automatically;
c)   machines which require a blade for the cutting system;
d)   domestic appliances;
e)   machines for industrial production;
f)   machines to deposit other products than food for bakery and pastry products.
1.4 This document is not applicable to machines which are manufactured before the date of publication of this European Standard.

Nahrungsmittelmaschinen - Dressiermaschinen - Sicherheits- und Hygieneanforderungen

1.1   Dieses Dokument legt Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von handwerklichen Bäckerei- und Konditorei-Portionierern wie im normativen Anhang A beschrieben fest, die:
a)   für Folgendes vorgesehen sind:
   ausschließlich für den professionellen Gebrauch;
   für die Verwendung durch jeweils einen Bediener;
   um pastöse Lebensmittel zu portionieren (d. h.: Sahne, Knetteig, Rührteig usw.);
   um ausschließlich auf Backbleche zu portionieren;
   zur Verwendung als eigenständige Maschinen;
   zu Verwendung mit manueller Befüllung des Teigs in den Trichter;
   für das manuelle Be- und Entladen der Bleche auf den/vom Backblech-Förderer;
b)   nur die folgenden Bewegungen in den entsprechenden Richtungen ausführen können [siehe Bild 1a)]:
   Z: vertikale Bewegung des Tisches und/oder der Portioniereinheit;
   X: horizontale Bewegung des Backblech-Förderers;
   Y: mögliche horizontale Komponente der Bewegung nur der Tüllen selbst innerhalb der Portioniereinheit;
c)   mit einem oder mehreren Trichtern ausgestattet sind, deren Fassungsvermögen jeweils ≤ 60 dm3 ist;
d)   die eine Gesamtlänge des Backblech-Förderers ≤ 1 600 mm haben;
e)   die über eine vertikale Bewegungsspanne (H) ≤ 200 mm zwischen Tüllen und Backblech-Förderer verfügen [siehe Bild 1c)];
f)   über eine Portionierleistung verfügen (siehe 3.53.53.5):
   ≤ 60 Zyklen/Minute mit Aufwärts-/Abwärtsbewegung des Tisches oder der Portioniereinheit;
   ≤100 Zyklen/Minute ohne Aufwärts-/Abwärtsbewegung des Tisches oder der Portioniereinheit;
g)   über eine Backblechleistung (siehe 3.63.63.6) ≤ 4 Bleche/Minute verfügen.
Dieses Dokument behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Ereignisse, die für das Einstellen, Bedienen und Reinigen von Dressiermaschinen bei bestimmungsgemäßem Gebrauch oder bei vom Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen relevant sind.
Dieses Dokument behandelt Anforderungen für den sicheren Betrieb der Maschine, einschließlich Befüllen, Portionieren, Entladen und Reinigung.
1.2   Die folgenden Gefährdungen werden in diesem Dokument nicht behandelt:
   Gefahren, die sich aus der Verwendung eines automatischen Trichter-Befüllungssystems ergeben;
   Gefährdungen durch Verpackung, Handhabung oder Transport;
   Gefährdungen, die von Problemen mit der elektromagnetischen Verträglichkeit herrühren;
   Gefährdungen durch Demontage und Zerlegen;
   Gefährdungen durch Betriebshalt;
   Gefährdungen durch die Wahl der Steuerungs- oder Betriebsarten;
   Gefährdungen durch den Ausfall der Energieversorgung;
   Gefährdungen durch Oberflächen, Kanten und Ecken;
   Gefährdungen durch unkontrollierte Bewegungen;
   Gefährdungen durch Anlagenwartung.
Diese Norm behandelt keine spezifischen Anforderungen an die Geräuschemissionen von Dressiermaschinen, da der erzeugte Lärm keine relevante Gefährdung darstellt.
Die in diesem Dokument behandelten signifikanten Gefährdungen sind in Anhang B beschrieben.
1.3   Die folgenden Maschinen liegen nicht im Anwendungsbereich dieses Dokuments:
a)   Maschinen, die pastöse Lebensmittel mit Hilfe von Nadeln portionieren (Injektion);
b)   Maschinen, bei denen die Backbleche automatisch auf den Backblech-Förderer aufgesetzt bzw. von diesem abgenommen werden;
c)   Maschinen, die ein Messer für das Schneidsystem benötigen;
d)   Haushaltsgeräte;
e)   Maschinen für die industrielle Produktion;
f)   Maschinen zum Portionieren anderer Produkte als Lebensmittel für Bäckerei- und Konditoreiprodukte.
1.4   Dieses Dokument gilt nicht für Maschinen, die vor dem Datum der Veröffentlichung dieser Europäischen Norm hergestellt wurden.

Machines pour les produits alimentaires - Dresseuses de pâtes pour boulangerie et pâtisserie - Prescriptions relatives à la sécurité et l'hygiène

1.1 Le présent document spécifie les prescriptions d'hygiène et de sécurité relatives à la conception et à la fabrication de dresseuses de boulangerie et de pâtisserie artisanale telles que décrites dans l'Annexe A, normative, et qui :
a)   sont destinées à :
-   un usage professionnel uniquement ;
-   être utilisées par un seul opérateur à la fois ;
-   être utilisées pour déverser uniquement des produits alimentaires pâteux (c'est-à-dire : crème, pâte, pâte liquide, etc.) ;
-   être utilisées pour faire des déversements uniquement sur des plateaux ;
-   être utilisées en tant que machines autonomes ;
-   être utilisées avec chargement manuel de la pâte dans la trémie ;
-   être utilisées avec chargement et déchargement manuels du ou des plateaux circulant sur le tapis transporteur de plateaux.
b)   peuvent permettre d'effectuer uniquement les mouvements suivants dans les directions correspondantes (voir Figure 1a)) :
-   Z : mouvement vertical de la table et/ou du dispositif de déversement ;
-   X : mouvement horizontal du tapis transporteur de plateaux ;
-   Y : éventuelle composante horizontale du mouvement, seulement pour les becs verseurs eux-mêmes à l'intérieur du dispositif de déversement ;
c)   sont dotées d'une ou de plusieurs trémies d'une capacité ≤ 60 dm3 chacune ;
d)   ont une longueur totale du tapis transporteur de plateaux ≤ 1 600 mm ;
e)   ont un mouvement vertical entre les becs verseurs et le tapis transporteur de plateaux (H) ≤ 200 mm (voir Figure 1c)) ;
f)   ont des performances de déversement de (voir 3.1.5) :
-   ≤ 60 cycles/minute avec mouvement de monte et baisse de la table ou du dispositif de déversement ;
-   ≤ 100 cycles/minute sans mouvement de monte et baisse de la table ou du dispositif de déversement ;
g)   ont des performances des plateaux de ≤ 4 plateaux/minute (voir 3.1.6).
Le présent document traite de tous les phénomènes dangereux, situations et événements dangereux significatifs liés au réglage, au fonctionnement et au nettoyage des dresseuses de boulangerie et de pâtisserie artisanale, lorsqu'elles sont utilisées normalement ou dans des conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant.
Le présent document traite des prescriptions relatives au fonctionnement sûr de la machine, y compris son chargement, son dispositif de déversement, son déchargement et son nettoyage.
1.2 Le présent document ne couvre pas les phénomènes dangereux suivants :
-   phénomènes dangereux dus à l'utilisation d'un système d'alimentation automatique de la trémie ;
-   phénomènes dangereux dus à l'emballage, à la manutention ou au transport ;
-   phénomènes dangereux liés à des problèmes de compatibilité électromagnétique ;
-   phénomènes dangereux dus au démontage et au désassemblage ;
-   phénomènes dangereux dus à un arrêt opérationnel ;
-   phénomènes dangereux dus au choix de modes de commande ou de fonctionnement ;
-   phénomènes dangereux dus à une défaillance du système d'alimentation ;
-   phénomènes dangereux dus à des surfaces, des arêtes ou des angles ;
-   phénomènes dangereux dus à des mouvements incontrôlés ;
-   phénomènes dangereux liés à la maintenance de la machine.
La présente norme ne traite pas des prescriptions spécifiques relatives aux bruits émis par les dresseuses de boulangerie et pâtisserie artisanale étant donné que le bruit engendré ne génère pas de phénomène dangereux pertinent.
Les phénomènes dangereux significatifs couverts par le présent document sont décrits à l'Annexe B.
1.3 Les machines suivantes sont exclues du domaine d'application du présent document :
a)   les machines qui déversent des produits alimentaires pâteux avec des aiguilles (injection) ;
b)   les machines dans lesquelles les plateaux sont déposés sur le tapis transporteur de plateaux ou en sont retirés de manière automatique ;
...

Stroji za predelavo hrane - Dodajalni stroji za pekarstvo in pecivo - Varnostne in higienske zahteve

General Information

• Status: Not Published
• Publication Date: 24-Nov-2024
• 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: 6055 - CEN Ratification completed (DOR) - Publishing
• Start Date: 23-Sep-2024
• Due Date: 21-Jul-2021
• Completion Date: 23-Sep-2024
• 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)
• Mandate: M/396 - Mandate to CEN and Cenelec for standardisation in the field of machinery
• Ref Project: kSIST FprEN 17677:2024 - Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements

Standards Content (Sample)

SLOVENSKI STANDARD
oSIST prEN 17677:2021
01-julij-2021
Stroji za predelavo hrane - Dodajalni stroji za pekarstvo in pecivo - Varnostne in
higienske zahteve
Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Dressiermaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Doseuses de boulangerie et de pâtisserie -
Prescriptions relatives à la sécurité et l'hygiène
Ta slovenski standard je istoveten z: prEN 17677
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
oSIST prEN 17677:2021 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

oSIST prEN 17677:2021
oSIST prEN 17677:2021
DRAFT
EUROPEAN STANDARD
prEN 17677
NORME EUROPÉENNE
EUROPÄISCHE NORM
June 2021
ICS 67.260
English Version
Food processing machinery - Craft bakery and pastry
depositors - Safety and hygiene requirements
Machines pour les produits alimentaires - Doseuses de Nahrungsmittelmaschinen - Dressiermaschinen -
boulangerie et de pâtisserie - Prescriptions relatives à Sicherheits- und Hygieneanforderungen
la sécurité et l'hygiène
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 153.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations
which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.

This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC
Management Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 17677:2021 E
worldwide for CEN national Members.

oSIST prEN 17677:2021
prEN 17677:2021 (E)
Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 7
3 Terms and definitions, description and classification . 8
3.1 Terms and definitions . 8
3.2 Description . 10
3.3 Classification. 13
4 Safety and hygiene requirements and/or protective measures . 13
4.1 General. 13
4.2 Mechanical hazards . 14
4.3 Electrical hazards . 34
4.4 Unexpected start-up . 34
4.5 Hygiene requirements . 35
4.6 Hazards generated by neglecting ergonomic principles . 37
5 Verification of safety and hygiene requirements and/or measures . 37
6 Information for use . 39
6.1 Instruction handbook. 39
6.2 Marking . 41
Annex A (informative) List of significant hazards . 42
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of Directive 2006/42/EC aimed to be covered . 45
Bibliography . 47

oSIST prEN 17677:2021
prEN 17677:2021 (E)
European foreword
This document (prEN 17677:2021) 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 document is currently submitted to the CEN Enquiry.
This document has been prepared under a standardization request 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.
oSIST prEN 17677:2021
prEN 17677:2021 (E)
Introduction
This document is a type-C-standard as stated in EN ISO 12100:2010.
This document is of relevance, in particular, for the following stakeholder groups representing the market
players with regard to machinery safety:
— machine manufacturers (small, medium and large enterprises);
— health and safety bodies (regulators, accident prevention organizations, market surveillance etc.).
Others can be affected by the level of machinery safety achieved with the means of the document by the
above-mentioned stakeholder groups:
— machine users/employers (small enterprises);
— machine users/employees (e.g. trade unions, organizations for people with special needs);
— service providers, e.g. for maintenance (small, medium and large enterprises).
The above-mentioned stakeholder groups have been given the possibility to participate at the drafting
process of this document. The machinery concerned and the extent to which hazards, hazardous
situations or hazardous events are covered are indicated in the Scope of this document.
When requirements of this type-C-standard are different from those which are stated in type-A- or type-
B-standards, the requirements of this type-C-standard take precedence over the requirements of the
other standards for machines that have been designed and built according to the requirements of this
type-C-standard.
oSIST prEN 17677:2021
prEN 17677:2021 (E)
1 Scope
1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft
bakery and pastry depositors which:
a) are intended to be used:
— to deposit only pasty food (i.e.: cream, dough, batter etc.);
— to deposit only on trays;
— as standalone machines;
— with manual loading of the dough in the hopper;
b) are intended to be used with manual loading and unloading of the tray/s on/from the conveyor;
c) can carry out only the following movements and relevant directions (see Figure 1a)):
— Z: Vertical movement of the table and/or the deposit unit;
— X: Horizontal movement of the conveyor;
— Y: possible horizontal component of the movement only of the nozzles themselves inside the
deposit unit;
d) are fitted with one or more hoppers whose capacity is ≤ 60 dm each; and
e) have a total length of the tray conveyor ≤ 1 600 mm;
f) have a vertical movement between nozzles and conveyor ≤ 200 mm;
g) have a maximum deposit performance:
— ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
— ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
h) have a maximum trays performance ≤ 4 trays/minute.
These machines are intended only for professional use.
NOTE The machine is provided for being used by one operator at a time.
The loading of the dough in the hopper can be done by means of a separate automatic loading system, but
in that case the hazards arising from the use of the automatic hopper loading system are not covered by
this document.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment,
operation and cleaning of craft bakery and pastry depositors, when they are used as intended and under
conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing,
unloading, cleaning and maintenance.
oSIST prEN 17677:2021
prEN 17677:2021 (E)
1.2 The following hazards are not covered by this document:
— hazards arising from the use of an automatic hopper loading system;
— hazards due to packaging, handling or transport;
— hazards arising from electromagnetic compatibility issues;
— hazards due to dismantling and disassembling;
— hazards due to the noise emitted by the machine;
— hazards due to control devices;
— hazards due to operational stop;
— hazards due to selection of control or operating modes;
— hazards due to failure of the power supply;
— hazards due to surfaces, edges or angles;
— hazards due to combined machinery;
— hazards due to variations in operating conditions;
— hazards due to uncontrolled movements;
— hazards due to adjustable guards restricting access;
— hazards due to errors of fitting;
— hazards due to radiation;
— hazards due to laser radiation;
— hazards due to isolation of energy sources;
— hazards due to information and warnings on the machinery;
— hazards due to information and information devices.
The significant hazards covered by this document are described in Annex A.
1.3 The following machines are excluded from the scope of this document:
a) machines which deposit pasty food by means of needles (injection);
b) machines where the trays are put onto and/or removed from the conveyor automatically;
c) machines which require a blade for the cutting system;
d) domestic appliances;
e) machines for industrial production;
f) machines to deposit other products than food for bakery and pastry products.
oSIST prEN 17677:2021
prEN 17677:2021 (E)
1.4 In drafting this document, it has been assumed that the depositors falling within the scope are
operated only by trained personnel. This document is not applicable to machines which are manufactured
before the date of publication of this European Standard.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. 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 894-4:2010, Safety of machinery — Ergonomics requirements for the design of displays and control
actuators — Part 4: Location and arrangement of displays and control actuators
EN 1672-2:2020, Food processing machinery — Basic concepts — Part 2: Hygiene and cleanability
requirements
EN 60204-1:2018, Safety of machinery — Electrical equipment of machines — Part 1: General
requirements (IEC 60204-1:2016, modified)
1)
EN 60529:1991 , Degrees of protection provided by enclosures (IP code) (IEC 60529:1989)
EN 61496-1:2013, Safety of machinery — Electro-sensitive protective equipment — Part 1: General
requirements and tests (IEC 61496-1:2012)
EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk
reduction (ISO 12100:2010)
EN ISO 13849-1:2015, Safety of machinery — Safety-related parts of control systems — Part 1: General
principles for design (ISO 13849-1:2015)
EN ISO 13849-2:2012, Safety of machinery — Safety-related parts of control systems — Part 2: Validation
(ISO 13849-2:2012)
EN ISO 13854:2019, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
(ISO 13854:2017)
EN ISO 13856-2:2013, Safety of machinery — Pressure-sensitive protective devices — Part 2: General
principles for the design and testing of pressure-sensitive edges and pressure-sensitive bars (ISO 13856-
2:2013)
EN ISO 13857:2019, Safety of machinery — Safety distances to prevent hazard zones being reached by
...