EN 1673:2020
(Main)Food processing machinery - Rotary rack ovens - Safety and hygiene requirements
Food processing machinery - Rotary rack ovens - Safety and hygiene requirements
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 volatile flammable ingredients (volatile organic compound, e.g. alcohol, oil, …). This document applies to ovens where the steam is generated by an evaporation process of drinking water on hot surfaces.
The following machines are excluded:
- experimental and testing machines under development by the manufacturer;
- machines for non-professional uses.
NOTE Due to the fact that rotary rack ovens are intended for professional uses, EN 60335-1 and EN 60335-2-42 are not applicable.
This document covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines (see EN ISO 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 C).
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;
- hazards due to dismantling, disabling and scrapping.
This document does not deal with noise emitted by the machine.
This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN.
Nahrungsmittelmaschinen - Stikken-Backöfen - Sicherheits- und Hygieneanforderungen
Dieses Dokument legt die Sicherheits- und Hygieneanforderungen für die Gestaltung und Herstellung von Stikken-Backöfen fest, die mit einem oder mehreren fahrbaren Stikken verwendet werden können.
Diese Öfen sind für den professionellen Gebrauch in der Nahrungsmittelindustrie und in Geschäften (Bäckereien, Konditoreien usw.) zum nicht kontinuierlichen Backen von Nahrungsmitteln, die Mehl, Wasser und andere Zutaten und/oder Zusätze enthalten, vorgesehen. Dieses Dokument gilt für Öfen, die nur für Nahrungsmittel eingesetzt werden, ausgenommen solche, die flüchtige entflammbare Bestandteile (flüchtige organische Bestandteile, z. B. Alkohol, Öl, …) enthalten. Dieses Dokument gilt für Öfen, die in denen durch ein Verdampfungsverfahren mit Trinkwasser auf heißen Oberflächen Dampf erzeugt wird.
Die folgenden Maschinen sind ausgenommen:
- Versuchs- und Prüfmaschinen, die in Entwicklung beim Hersteller sind;
- Maschinen für nicht-professionelle Verwendungen.
ANMERKUNG Bedingt durch die Tatsache, dass Stikken-Backöfen für die Verwendung im professionellen Umfeld vorgesehen sind, sind EN 60335 1 und EN 60335 2 42 nicht anwendbar.
Dieses Dokument behandelt die Anforderungen an die technische Sicherheit während des Transports, der Installation, des Betriebes, der Reinigung und Wartung dieser Maschinen (siehe EN ISO 12100:2010, Abschnitt 6).
Dieses Dokument behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse, die auf Stikken-Backöfen zutreffen, wenn sie bestimmungsgemäß und unter Bedingungen von durch den Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen verwendet werden (siehe informativen Anhang C).
Die folgenden Gefährdungen werden in diesem Dokument nicht behandelt:
- Gefährdungen bei Verwendung von gasförmigem Brennstoff bei Gasverbrauchseinrichtungen;
- Gefährdungen, die von Problemen mit der elektromagnetischen Verträglichkeit herrühren;
- Gefährdungen aus der Verwendung von Backblechen, die aus Silikon hergestellt oder damit beschichtet sind;
- Gefährdungen durch Demontage, Außerbetriebnahme und Verschrottung.
Dieses Dokument behandelt nicht den von der Anlage ausgehenden Luftschall.
Diese Norm ist nicht anwendbar für Stikken-Backöfen, die vor dem Datum dieser Veröffentlichung als eine Europäische Norm gebaut wurden.
Machines pour les produits alimentaires - Fours à chariot rotatif - Prescriptions relative à la sécurité et l'hygiène
Le présent document (EN 1673:2020) a été élaboré par le Comité Technique CEN/TC 153 “Machines destinées à être utilisées avec des denrées alimentaires”, dont le secrétariat est tenu par DIN.
Cette Norme européenne devra recevoir le statut de norme nationale, soit par publication d'un texte identique, soit par entérinement, au plus tard en juin 2021, et toutes les normes nationales en contradiction devront être retirées au plus tard en juin 2021.
L'attention est appelée sur le fait que certains des éléments du présent document peuvent faire l'objet de droits de propriété intellectuelle ou de droits analogues. Le CEN et/ou le CENELEC ne saurait [sauraient] être tenu[s] pour responsable[s] de ne pas avoir identifié de tels droits de propriété et averti de leur existence
Le présent document remplace l’EN 1673:2000+A1:2009.
Les modifications significatives par rapport à l'édition précédente EN 1673:2000+A1:2009 de l’édition EN 1673:2000 sont énumérées ci-dessous :
- mise à jour de la liste des phénomènes dangereux significatifs et déplacement des zones dangereuses dans une nouvelle Annexe C informative ;
- révision des prescriptions de sécurité par rapport à la nouvelle liste des phénomènes dangereux significatifs (émission de vapeur, surfaces chaudes, etc.) ;
- ajout d’un nouveau paragraphe relatif aux aspects environnementaux ;
- révision de l’Annexe ZA pour mise en conformité avec la recommandation de la Commission Européenne.
Le présent document a été élaboré dans le cadre d'une demande de normalisation donnée au CEN par la Commission Européenne et l'Association Européenne de Libre Echange et vient à l'appui des exigences essentielles de la Directive UE 2006/42/CE.
Pour la relation avec la Directive UE 2006/42/CE, voir l'annexe ZA, informative, qui fait partie intégrante du présent document.
Selon le Règlement Intérieur du CEN-CENELEC les instituts de normalisation nationaux des pays suivants sont tenus de mettre cette Norme européenne en application : Allemagne, Ancienne République Yougoslave de Macédoine, Autriche, Belgique, Bulgarie, Chypre, Croatie, Danemark, Espagne, Estonie, Finlande, France, Grèce, Hongrie, Irlande, Islande, Italie, Lettonie, Lituanie, Luxembourg, Malte, Norvège, Pays-Bas, Pologne, Portugal, République Tchèque, Roumanie, Royaume-Uni, Serbie, Slovaquie, Slovénie, Suède, Suisse et Turquie.
Stroji za predelavo hrane - Peči z vrtljivim vozičkom - Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-februar-2021
Nadomešča:
SIST EN 1673:2002+A1:2010
Stroji za predelavo hrane - Peči z vrtljivim vozičkom - Varnostne in higienske
zahteve
Food processing machinery - Rotary rack ovens - Safety and hygiene requirements
Nahrungsmittelmaschinen - Stikken-Backöfen - Sicherheits- und Hygieneanforderungen
Machines pour les produits alimentaires - Fours à chariot rotatif - Prescriptions relative à
la sécurité et l'hygiène
Ta slovenski standard je istoveten z: EN 1673:2020
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 1673
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2020
EUROPÄISCHE NORM
ICS 67.260; 97.040.20 Supersedes EN 1673:2000+A1:2009
English Version
Food processing machinery - Rotary rack ovens - Safety
and hygiene requirements
Machines pour les produits alimentaires - Fours à Nahrungsmittelmaschinen - Stikken-Backöfen -
chariot rotatif - Prescriptions relative à la sécurité et Sicherheits- und Hygieneanforderungen
l'hygiène
This European Standard was approved by CEN on 2 November 2020.
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. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists 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.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 1673:2020 E
worldwide for CEN national Members.
Contents Page
European foreword . 4
Introduction . 5
1 Scope . 6
2 Normative references . 6
3 Terms, definitions and classification . 7
3.1 Terms and definitions . 7
3.2 Description . 8
4 Safety and hygiene requirements and/or protective measures . 9
4.1 General . 9
4.2 Mechanical hazards . 10
4.2.1 Zone 1: Drive mechanism . 10
4.2.2 Zone 2: Mechanical parts in movement inside the baking chamber . 10
4.2.3 Zone 2: Space between the rack and any baking chamber door frame . 11
4.2.4 Zone 4: Area in the front of any baking chamber door . 11
4.2.5 Loss of stability . 11
4.3 Electrical hazards . 14
4.4 Thermal hazards . 14
4.4.1 Escape of steam by opening any baking chamber door . 14
4.4.2 Hot external surfaces . 14
4.4.3 Fire hazards due to overheating . 16
4.5 Hazard from being trapped inside the baking chamber . 16
4.6 Hazards from remote control . 17
4.7 Hazards from automatic start and/or unexpected start and process restart . 17
4.8 Hygiene requirements . 17
4.8.1 General . 17
4.8.2 Food area . 17
4.8.3 Non-food area . 17
4.9 Hazards generated by neglecting ergonomic principles . 18
5 Verification of the safety and hygiene requirements and/or measures . 18
6 Information for use . 20
6.1 General . 20
6.2 Information and warnings on the machine . 20
6.3 Instruction handbook . 21
6.4 Marking . 22
7 Environmental aspects . 23
Annex A (normative) Force measurement method . 24
A.1 General . 24
A.2 Measuring instrumentation . 24
A.3 Method of measurement . 24
Annex B (normative) Calculation of the kinetic energy . 25
B.1 Data . 25
B.2 Calculation. 25
Annex C (informative) List of significant hazards . 26
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Directive 2006/42/EC aimed to be covered . 29
Bibliography . 32
European foreword
This document (EN 1673:2020) 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 June 2021, and conflicting national standards shall be
withdrawn at the latest by June 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 1673:2000+A1:2009.
The significant changes with respect to the previous version EN 1673:2000+A1:2009 of edition
EN 1673:2000 are listed below:
— upgraded list of significant hazards and danger zones removed in a new informative Annex C;
— safety requirements were revised with regard to the new list of significant hazards (steam emission,
hot surfaces, etc.);
— new clause regarding environmental aspects;
— Annex ZA was revised to be in line with European Commission recommendation.
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.
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: 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 the United
Kingdom.
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, medium and large 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);
— consumers (in case of machinery intended for use by consumers).
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.
1 Scope
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 volatile
flammable ingredients (volatile organic compound, e.g. alcohol, oil, …). This document applies to ovens
where the steam is generated by an evaporation process of drinking water on hot surfaces.
The following machines are excluded:
— experimental and testing machines under development by the manufacturer;
— machines for non-professional uses.
NOTE Due to the fact that rotary rack ovens are intended for professional uses, EN 60335-1 and EN 60335-2-
42 are not applicable.
This document covers the technical safety requirements for the transport, installation, operation,
cleaning and maintenance of these machines (see
...
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