FprEN 1673
(Main)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 spécifie les prescriptions de sécurité et d'hygiène relatives à la conception et à la fabrication de fours à chariot rotatif pouvant être utilisés avec un ou plusieurs chariots mobiles.
Ces fours sont destinés à une utilisation professionnelle dans l'industrie alimentaire et les commerces de l'alimentation (boulangeries, pâtisseries, etc.) pour la cuisson non continue de produits alimentaires contenant de la farine, de l'eau et autres ingrédients et/ou additifs. Le présent document s'applique aux fours utilisés exclusivement pour des produits alimentaires, à l'exception de ceux qui contiennent des ingrédients volatils inflammables (composé organique volatil comme l’alcool, l’huile, etc, ...). Le présent document s’applique aux fours dont la vapeur est produite par un processus d’évaporation d’eau potable sur des surfaces chaudes.
Les machines suivantes sont exclues :
- les machines expérimentales et d'essais, en cours de mise au point par le fabricant ;
- les machines destinées à un usage non-professionnel.
NOTE Étant donné que les fours à chariot rotatif sont destinés à un usage professionnel, les EN 60335-1 et
EN 60335-2-42 ne sont pas applicables.
Le présent document couvre les prescriptions techniques de sécurité relatives au transport, à l’installation, au fonctionnement, au nettoyage et à la maintenance de ces machines (voir l’EN ISO 12100:2010, Article 6).
Le présent document traite de tous les phénomènes dangereux, situations et événements dangereux significatifs spécifiques aux fours à chariot rotatif, lorsqu'ils sont utilisés normalement et dans des conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant (voir l’Annexe C informative).
Le présent document ne couvre pas les phénomènes dangereux suivants :
- phénomènes dangereux liés à l’utilisation de combustibles gazeux dans des appareils à gaz ;
- phénomènes dangereux liés à des problèmes de compatibilité électromagnétique ;
- phénomènes dangereux liés à l’utilisation de plateaux en silicone ou revêtus de silicone;
- phénomènes dangereux liés au démontage, à la mise hors service, et à la mise au rebut.
Le présent document ne s’applique pas au bruit émis par la machine.
Le présent document ne s’applique pas aux fours à chariot rotatif fabriqués avant sa date de publication en tant que norme EN.
Stroji za predelavo hrane - Peči z vrtljivim vozičkom - Varnostne in higienske zahteve
General Information
RELATIONS
Standards Content (sample)
SLOVENSKI STANDARD
oSIST prEN 1673:2019
01-april-2019
6WURML]DSUHGHODYRKUDQH3HþL]YUWOMLYLPYR]LþNRP9DUQRVWQHLQKLJLHQVNH
]DKWHYH
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'hygièneTa slovenski standard je istoveten z: prEN 1673
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
oSIST prEN 1673:2019 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 1673:2019
DRAFT
EUROPEAN STANDARD
prEN 1673
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2019
ICS 67.260; 97.040.20 Will supersede 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'hygièneThis 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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, 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
© 2019 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 1673:2019 E
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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 ........................................................................................................................................................ 9
4 List of significant hazards ............................................................................................................................ 9
5 Safety and hygiene requirements and/or protective measures ................................................. 10
5.1 General ............................................................................................................................................................. 10
5.2 Mechanical hazards ..................................................................................................................................... 10
5.2.1 Zone 1: Drive mechanism .......................................................................................................................... 10
5.2.2 Zone 2: Movement of the rack inside the oven .................................................................................. 10
5.2.3 Zone 2: Space between the rack and the door frame ...................................................................... 11
5.2.4 Zone 4: Area in the front of the door of the baking chamber ....................................................... 11
5.2.5 Loss of stability ............................................................................................................................................. 11
5.3 Electrical hazards ......................................................................................................................................... 13
5.3.1 General ............................................................................................................................................................. 13
5.3.2 Protection against electric shock ........................................................................................................... 13
5.3.3 Power circuits ................................................................................................................................................ 14
5.3.4 Protection against earth faults in control circuits ........................................................................... 14
5.3.5 Motor enclosures .......................................................................................................................................... 14
5.4 Thermal hazards .......................................................................................................................................... 14
5.4.1 Escape of steam by opening the door .................................................................................................... 14
5.4.2 Hot external surfaces .................................................................................................................................. 15
5.4.3 Fire hazards due to overheating ............................................................................................................. 17
5.5 Hazard from being trapped inside the baking chamber ................................................................ 17
5.6 Hazards from remote control .................................................................................................................. 17
5.7 Hazards from automatic start and/or unexpected start and restart ........................................ 17
5.8 Hygiene requirements ................................................................................................................................ 18
5.8.1 General ............................................................................................................................................................. 18
5.8.2 Food area ......................................................................................................................................................... 18
5.8.3 Non-food area ................................................................................................................................................ 18
5.9 Hazards generated by neglecting ergonomic principles ............................................................... 19
6 Verification of the safety and hygiene requirements and/or measures .................................. 20
7 Information for use ..................................................................................................................................... 21
7.1 Instruction handbook ................................................................................................................................. 21
7.2 Marking ............................................................................................................................................................ 22
8 Environmental aspects ............................................................................................................................... 23
Annex A (normative) Principles of design to ensure the cleanability of rotary rack ovens ............ 24
A.1 Terms and definitions ................................................................................................................................ 24
A.2 Materials of construction .......................................................................................................................... 24
A.2.1 Type of materials .......................................................................................................................................... 24
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A.2.2 Surface conditions ........................................................................................................................................ 24
A.3 Design ............................................................................................................................................................... 25
A.3.1 Connections of internal surfaces ............................................................................................................. 25
A.3.2 Surface assemblies and overlaps ............................................................................................................ 28
A.3.3 Fasteners.......................................................................................................................................................... 32
A.3.4 Feet, support and bases for cleaning the machines underneath ................................................. 33
A.3.5 Ventilation openings ................................................................................................................................... 36
A.3.6 Hinges ............................................................................................................................................................... 36
A.3.7 Control panel .................................................................................................................................................. 37
Annex B (normative) Noise test code – Grade 2 of accuracy ........................................................................ 39
B.1 General ............................................................................................................................................................. 39
B.2 Terms and definitions ................................................................................................................................. 39
B.3 Installation and mounting conditions ................................................................................................... 39
B.4 Operating conditions ................................................................................................................................... 39
B.5 Measurements ............................................................................................................................................... 39
B.6 Emission sound pressure level determination .................................................................................. 39
B.7 Sound power level determination .......................................................................................................... 40
B.8 Measurement uncertainties ...................................................................................................................... 40
B.9 Information to be recorded ...................................................................................................................... 40
B.10 Information to be reported ....................................................................................................................... 40
B.11 Declaration and verification of noise emission values ................................................................... 41
Annex C (normative) Force measurement method ......................................................................................... 42
C.1 General ............................................................................................................................................................. 42
C.2 Measuring instrumentation ...................................................................................................................... 42
C.3 Method of measurement ............................................................................................................................ 42
Annex D (normative) Calculation of the kinetic energy ................................................................................ 43
D.1 Data .................................................................................................................................................................... 43
D.2 Calculation....................................................................................................................................................... 43
Annex E (informative) List of significant hazards ............................................................................................ 45
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Directive 2006/42/EC aimed to be covered ...................................................... 48
Bibliography ................................................................................................................................................................. 50
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European foreword
This document (prEN 1673:2019) 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 will supersede 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 E;
— safety requirements was 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.
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Introduction
This European standard is a type C standard as stated in EN ISO 12100:2010.
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-stand-
ards, 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.
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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 ad-
ditives. 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 potable water on hot surfaces.
The following machines are excluded:— experimental and testing machines under development by the manufacturer;
— machines for non-professional uses.
This document covers the technical safety requirements for the transport, installation, operation, clean-
ing and maintenance of these machines (see EN 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 E).Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved
from reducing noise and making a noise declaration. Therefore, a noise test code is given in Annex B.
The following hazards are not covered by this document:— hazards from the use of gaseous fuel by gas appliances;
— hazards arising from electromagnetic compatibility issues;
— hazards from the use of trays made of or coated by silicone.
This document is not applicable to rotary rack ovens which were manufactured before the date of its
publication as an EN standard.2 Normative references
The following documents are referred to in the text in such a way that some or all of their content consti-
tutes 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 203-2-2:2006, Gas heated catering equipment — Part 2-2: Specific requirements — Ovens
EN 614-1:2006+A1:2009, Safety of machinery — Ergonomic design principles — Part 1: Terminology and
general principlesEN 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 require-
ments (IEC 60204:2005, modified)EN 60529:1991, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989)
EN 60529:1991/A1:2000, Degrees of protection provided by enclosures (IP code)(IEC 60529:1989/A1:1999)
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EN 60529:1991/A2:2013, Degrees of protection provided by enclosures (IP code)
(IEC 60529:1989/A2:2013)
EN ISO 3743-1:2010, 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 3743-1:2010)EN ISO 3744:2010, Acoustics — Determination of sound power levels and sound energy levels of noise
sources using sound pressure — Engineering method in an essentially free field over a reflecting plane
(ISO 3744:2010)EN ISO 4287:1997, Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms,
definitions and surface texture parameters (ISO 4287:1997)EN ISO 4287:1998/A1:2009, Geometrical Product Specifications (GPS) — Surface texture: Profile method
— Terms, definitions and surface texture parameters (ISO 4287:1997+Amd 1:2009)EN ISO 4871:2009, Acoustics — Declaration and verification of noise emission values of machinery and
equipment (ISO 4871:1996)EN ISO 11201:2010, 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 11201:2010)EN ISO 12001:2009, Acoustics — Noise emitted by machinery and equipment — Rules for the drafting and
presentation of a noise test code (ISO 12001:1996)EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk re-
duction (ISO 12100:2010)EN ISO 13732-1:2008, Ergonomics of the thermal environment — Methods for the assessment of human
responses to contact with surfaces — Part 1: Hot surfaces (ISO 13732-1:2006)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 13857-1:2008, 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)EN ISO 14120:2015, Safety of machinery — Guards — General requirements for the design and construc-
tion of fixed and movable guards (ISO 14120:2015)3 Terms, definitions and classification
3.1 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
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ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://www.electropedia.org/— ISO online browsing platform: available at http://www.iso.org/obp
3.1.1
overpressure
positive difference between the pressure in the baking chamber and the pressure in the room where the
oven operates3.1.2
steam generator
system which generates steam through the evaporation process of potable water on hot surfaces
3.1.3baking chamber
space where the baking process is carried out (including the frame of the access door) and all spaces
reachable by the operator from there3.1.4
restart
starting after a stoppage:
a) during a baking cycle execution;
b) between two baking cycles without changing anything in the baking process;
c) after the end of the baking cycle only for maintaining the temperature level in the baking chamber
3.1.5start
every start other than the ones defined in 3.1.4
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3.2 Description
A rotary rack oven usually consists of the following parts (see Figure 1):
Key
a container built with insulated panels
b baking chamber
c heat production unit
d hot air circulation system
e rack
f trays
NOTE Rack and trays are either provided by manufacturer or user
g drive unit for rack rotation
h steam generator
i steam extractor
j control panel
k miscellaneous devices (e.g. combustion product flue where gas or fuel fired) (optional)
l device to hold and/or rotate the removable rotary racksm access door
n loading area
o internal handle
Figure 1 —Example of parts of a rotary rack oven
4 List of significant hazards
The list of significant hazards is given in the informative Annex E.
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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.For hazards which are to be reduced by the application of the type-B-standards such as
EN ISO 13857:2008, EN 614-1:2006+A1:2009, EN ISO 14120:2015, EN ISO 13849-1:2015,
EN ISO 14119:2013, EN 60204-1:2006, EN 60529:1991, EN 60529:1991/A1:2000,EN 60529:1991/A2:2013, and EN ISO 12100:2010, the manufacturer shall carry out a risk assessment to
establish the requirements of the type B-standard. This specific risk assessment shall be part of the gen-
eral risk assessment of the machine.Interlocking guards shall be at least interlocking without guard locking as defined in EN ISO 14119:2013.
The safety-related devices and their interface with the control systems shall meet at least a performance
level c defined in accordance with EN ISO 13849-1:2015, unless it is differently specified in this docu-
ment.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 re-
moved.In general, no emergency stop is required, unless the result of the risk assessment carried out by the
manufacturer comes to the conclusion that such a device reduces the risk of injury.
5.2 Mechanical hazards5.2.1 Zone 1: Drive mechanism
If the sum of distances from the floor to danger point is less than 2,5 m, access to the transmission parts
outside of the baking chamber shall be prevented by fixed guards in accordance with EN ISO 14120:2015
and EN ISO 13849-1:2015.5.2.2 Zone 2: Movement of the rack inside the oven
Where reference is made to interlocking devices throughout Clause 5, they shall comply with
EN ISO 14119:2013.If the force required to stop the rotating rack is greater than or equal to 150 N (for the measurement
method, see normative Annex C) or the energy required to stop the rotating rack is greater than or equal
to 10 J (for the calculation of the kinetic energy, see normative Annex D), access to the baking chamber,
while the rack is rotating, shall be prevented by an interlocked door.Opening the interlocked door shall control the stop of the rack when the opening clearance is not greater
than 20 mm.The stopping time of the device for providing the movement of the rack shall be less than or equal to 1 s,
when the protective device is actuated.Any operation which requires the rack to rotate under power, with the door open, shall be controlled by
a hold-to-run control.The ventilator shall be protected exclusively by fixed guards according to EN ISO 13849-1:2015, Table 2
and/or Table 3 and/or Table 4. For automatic lifting unit, the lifting and unlifting movement shall be
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stopped when the door is open. Access to the automatic lifting system shall be prevented by an inter-
locked door. Opening the interlocked door shall control the stop of the lifting and unlifting movement
when the opening clearance is not greater than 20 mm.The stopping time of the device for providing the lifting and unlifting movement of the rack shall be less
than or equal to 1 s when the protective device is actuated.Restarting shall only be possible by actuating the starting or, if existing, restarting control (see 5.7).
5.2.3 Zone 2: Space between the rack and the door frameTo prevent hand injury when introducing and extracting the rack in/from the oven, the width of the clear-
ance when the door is completely open shall be at least 100 mm larger than the width of the largest rack
indicated in the instruction manual.5.2.4 Zone 4: Area in the front of the door of the baking chamber
To prevent the unintended opening of the door of the baking chamber due to overpressure inside the
baking chamber, the manufacturer shall provide a permanent exhaust duct shall be installed, eventually
equipped with a flap, which limits the overpressure. The pushing force against the door of the baking
chamber generated by the overpressure shall not exceed 500 N.The manufacturer shall provide instructions about the method and the frequency for exhaust duct in-
spection and maintenance.5.2.5 Loss of stability
5.2.5.1 Stability of the rack during the rotation
To prevent overturning of the rack during rotation and engagement/disengagement of the drive, one of
the solutions shown as examples in Figure 2 may be adopted. Other technical solutions giving the same
level of safety level are also permitted.In Figure 2b), the rack is manually pushed onto the rotation system lifting hook and then lifted off the
ground. The rack shall remain stable during rotation on the oven floor. This may be achieved by a coupling
at its axis of rotation or by other means.Figure 2a) — Rotating platform with ramp Figure 2b) — Rotating system lift hook
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The rack is manually pushed onto the rotating The rack is manually engaged and lifted onto the
platform. rotating system.Figure 2c) — Automatic lifting unit
Figure 2 — Examples of rotary rack coupling systems
5.2.5.2 Stability of the rack entering the baking chamber
To prevent the rack overturning on entering the oven a ramp or other suitable device shall be provided
if the...
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