EN 12855:2003
(Main)Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
This Standard specifies requirements for design and construction of cutters. The machines covered by this standard are used to process fresh or frozen meat, meat products, fish and vegetables in a revolving bowl. This is performed by means of vertical blades rotating around a more or less horizontal axis. This standard does not apply to household cutters.
Nahrungsmittelmaschinen - Kutter mit umlaufender Schüssel - Sicherheits- und Hygieneanforderungen
1.1 Diese Europäische Norm legt Anforderungen an die Konstruktion und Herstellung von Kuttern (siehe Bild 1) fest, die stationär betrieben werden und auf dem Boden oder auf einem Tisch aufgestellt werden.
Kutter sind Nahrungsmittelmaschinen, die für die Verarbeitung von frischem oder gefrorenem Fleisch, Fleischprodukten, Fisch und Gemüse in einer umlaufenden Schüssel verwendet werden. Dies geschieht mit vertikalen Messern, die sich um eine nahezu horizontale Achse drehen. Diese Europäische Norm betrachtet Gefährdungen, die durch die Konstruktion, die Bedienung, die Aufstellung und die Wartung von Kuttern entstehen, wenn sie wie vom Hersteller beabsichtigt betrieben werden. Die bestimmungsgemäße Verwendung der Maschinen ist in Abschnitt 7 dieser Norm "Benutzerinformation" beschrieben.
Kutter für den Hausgebrauch werden nicht von dieser Norm erfasst.
1.2 Diese Norm gilt nur für Maschinen, die nach dem Ausgabedatum dieser Norm hergestellt werden.
1.3 Diese Norm umfasst folgende Bauarten von Kuttern, abhängig vom Durchmesser (D) oder vom Volumen (V) der Schüssel:
- Kutter der Baugröße 1
D < 700 mm oder 2 l < V < 30 l
- Kutter der Baugröße 2
700 mm < D < 1200 mm oder 30 l < V < 120 l
- Kutter der Baugröße 3
D > 1200 mm oder V > 120 l
In dieser Norm werden auch Beschickungseinrichtungen für Kutter der Baugrößen 2 und 3 behandelt.
Kutter bestehen z. B. aus Maschinengestell, Schüssel, Messerschneidsatz, Messerwelle, Messerschutz-haube, Lärmschutzdeckel, Beschickungs-, Entnahmeeinrichtung, zugehörigem Antrieb und elektrischen, hydraulischen und pneumatischen Komponenten sowie Komponenten zum Begasen, Vakuumieren, Heizen und Kühlen je nach Maschinenart.
ANMERKUNG Bei der Erstellung dieser Norm wurde vorausgesetzt, dass die Maschinen von ausgebildetem Personal betrieben werden.
Legende
1 Lärmschutzdeckel
2 Messerschutzhaube
3 Auswerfer
4 Pilz
5 Schüssel
6 Steuerorgane
7 Handschutzlappen
8 Maschinengestell
9 Beschickungseinricht
Machines pour les produits alimentaires - Cutters à cuve tournante - Prescriptions relatives à la sécurité et à l'hygiene
1.1 La présente Norme européenne spécifie les prescriptions relatives aux cutters (voir Figure 1) utilisés en mode stationnaire et positionnés sur le sol ou à hauteur de table.
Les cutters sont des machines utilisées pour la transformation de viandes fraîches ou congelées, de produits à base de viande, de poissons et de légumes dans une cuve tournante. Cela est réalisé à l'aide de couteaux verticaux tournant autour d'un axe proche de l'horizontale. La présente Norme européenne traite des phénomènes dangereux engendrés par la conception, l'utilisation, le démontage et la maintenance des cutters à cuve tournante lorsqu'ils sont utilisés dans les conditions recommandées par le fabricant. Les utilisations normales des machines sont décrites à l'article 7 "Informations pour l'utilisation" de la présente norme.
La présente norme ne s'applique pas aux cutters à usage domestique.
1.2 La présente norme ne s'applique qu'aux machines fabriquées après sa date de publication.
1.3 La présente norme définit les types de cutters suivants en fonction du diamètre (D) ou du volume (V) de la cuve.
¾ Cutters de type 1
D £ 700 mm ou 2 l £ V £ 30 l
¾ cutters de type 2
700 mm < D £ 1 200 mm ou 30 l < V £ 120 l
¾ cutters de type 3
D > 1 200 mm ou V > 120 l
Les dispositifs de chargement pour les cutters des types 2 et 3 sont également couverts par la présente norme.
Les cutters sont constitués, par exemple, d'un bâti, d'une cuve, d'un jeu de couteaux, d'un arbre porte-couteaux, d'un capot de protection des couteaux, d'un capot antibruit, d'un dispositif de chargement, d'un dispositif de vidange, d'un mécanisme d'entraînement, de composants électriques, hydrauliques et pneumatiques, et également d'équipements pour l'adjonction de gaz, l'établissement du vide, le chauffage ou le refroidissement, selon le type de machine.
NOTE Au cours de la préparation de la présente norme, il a été considéré que les machines seraient utilisées par du personnel qualifié.
Stroji za predelavo hrane – Rezalniki z vrtljivo posodo – Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-junij-2004
Stroji za predelavo hrane – Rezalniki z vrtljivo posodo – Varnostne in higienske
zahteve
Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
Nahrungsmittelmaschinen - Kutter mit umlaufender Schüssel - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Cutters a cuve tournante - Prescriptions
relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 12855:2003
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN 12855
NORME EUROPÉENNE
EUROPÄISCHE NORM
August 2003
ICS 67.250
English version
Food processing machinery - Rotating bowl cutters - Safety and
hygiene requirements
Machines pour les produits alimentaires - Cutters à cuve Nahrungsmittelmaschinen - Kutter mit umlaufender
tournante - Prescriptions relatives à la sécurité et à Schüssel - Sicherheits- und Hygieneanforderungen
l'hygiene
This European Standard was approved by CEN on 2 July 2003.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 12855:2003 E
worldwide for CEN national Members.
Contents page
Foreword.3
Introduction .4
1 Scope .5
2 Normative references .7
3 Terms and definitions.8
4 List of hazards.9
4.1 General.9
4.2 Mechanical hazards .9
4.3 Electrical hazards .11
4.4 Hydraulic hazards .11
4.5 Hazard from loss of stability.11
4.6 Noise hazard.11
4.7 Hazard from use of gases (N , CO and steam).11
2 2
4.8 Hazards from non-compliance with ergonomic principles .11
4.9 Hazards from non-compliance with hygiene principles .11
5 Safety requirements and/or measures .12
5.1 General.12
5.2 Mechanical hazards .12
5.3 Electrical Hazards .18
5.4 Hydraulic and pneumatic hazards.21
5.5 Hazard from loss of stability.21
5.6 Noise reduction.21
5.7 Hazard from use of gases (N , CO and steam).21
2 2
5.8 Ergonomic requirements .22
5.9 Hygiene and cleaning .22
6 Verification of safety requirements and/or safety measures .24
7 Information for use .25
7.1 General.25
7.2 Operating instructions .25
7.3 Training of operators.27
8 Marking .27
Annex A (normative) Common hazards for food processing machines and reduction requirements
applicable to rotating bowl cutters .28
Annex B (normative) Noise test code for rotating bowl cutters (grade 2).30
Annex C (normative) Design principles to ensure cleanability of rotating bowl cutters.32
Annex ZA (informative) Relationship of this document with EC Directives.37
Bibliography .38
Foreword
This document (EN 12855:2003) has been prepared by Technical Committee CEN/TC 153 “Food processing
machinery - Safety and hygiene specifications”, 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 February 2004, and conflicting national standards shall be withdrawn at the latest
by February 2004.
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(s).
For relationship with EU Directive(s), see informative annex ZA, which is an integral part of this document.
It is one of a series of standards which have been prepared for machines and equipment for meat processing in
accordance with EN 1672-2.
Annexes A, B and C are normative parts of this standard, ZA is informative. This European Standard also contains
a Bibliography.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal,
Slovakia, Spain, Sweden, Switzerland and the United Kingdom.
0 Introduction
This standard covers rotating bowl cutters with optional loading and unloading devices.
1 Scope
1.1 This European Standard specifies requirements for bowl cutters (see figure 1) used when stationary and
positioned on the floor or at table height.
Bowl cutters are food machines used to process fresh or frozen meat, meat products, fish and vegetables in a
rotating bowl. This is performed by means of vertical blades rotating around a nearly horizontal axis. This European
Standard considers hazards arising from the design, operation, commissioning and maintenance of the rotating
bowl cutters when used as intended by the manufacturer. The intended uses of the machines are described in
clause 7 of this standard, ‘Information for use.
This standard does not apply to household bowl cutters.
1.2 This standard only applies to machines which are manufactured after the date of issue of this standard.
1.3 This standard covers the following types of bowl cutters according to the diameter (D) or the volume (V) of
the bowl:
Type 1 bowl cutters
D < 700 mm or 2 l V 30 l
Type 2 bowl cutters
700 mm < D < 1 200 mm or 30 l < V 120 l
Type 3 bowl cutters
D > 1 200 mm or V > 120 l
For type 2 and type 3 bowl cutters, loading devices are also covered in this standard.
Bowl cutters are constructed, for example, from a machine frame, a bowl, a set of cutting blades, a blade shaft, a
blade cover, a noise cover, a loading and removal device, an associated drive and electrical, hydraulic and
pneumatic components and also components for fumigating, vacuuming, heating and cooling according to machine
type.
NOTE In preparing this standard it was assumed that the machine would be operated by trained personnel.
Key
1 noise cover 6 control elements
2 blade cover 7 fixed safety hand device
3 unloading device 8 machine frame
4 mushroom 9 loading device
5 bowl 10 transport trolley is not part of the rotating bowl cutter covered by this standard
Figure 1 — Elements of a bowl cutter, accessories
The fresh or deep-frozen material is fed manually or by means of a loading device into the bowl of the bowl cutter.
On account of the rotation of the cutter bowl at different speeds of the blade shaft, the material is mixed with
additives, size reduced or emulsified. This can also take place under vacuum, or when liquid nitrogen or carbon
dioxide or steam is added, or when boiling takes place at the same time.
Bowl cutters do not operate in a continuous mode.
2 Normative references
This European Standard incorporates by dated or undated reference, provisions from other publications. These
normative references are cited at the appropriate places in the text, and the publications are listed hereafter. For
dated references, subsequent amendments to or revisions of any of these publications apply to this European
Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the
publication referred to applies (including amendments).
EN 292-2:1991, Safety of machinery - Basic concepts, general principles for design - Part 2: Technical principles
and specifications
EN 418, Safety of machinery - Emergency stop equipment, functional aspects – Principles for design.
EN 614-1:1995, Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles
EN 953:1997, Safety of machinery - Guards - General requirements for the design and construction of fixed and
movable guards
EN 954-1:1996, Safety of machinery - Safety related parts of control systems - Part 1: General principles for
design.
EN 982:1996, Safety of machinery - Safety requirements for fluid power systems and their components –
Hydraulics.
EN 983:1996, Safety of machinery - Safety requirements for fluid power systems and their components –
Pneumatics.
EN 1005-1, Safety of machinery - Human physical performance - Part 1: Terms and Definitions.
EN 1005-2, Safety of machinery - Human physical performance - Part 2: Manual handling of machinery and
component parts of machinery.
EN 1005-3, Safety of machinery - Human physical performance - Part 3: Recommended force limits for machinery
operation.
EN 1037:1995, Safety of Machinery - Prevention of unexpected start-up.
EN 1070:1998, Safety of machinery – Terminology.
EN 1088:1995, Safety of machinery - Interlocking devices associated with guards - Principles for design and
selection.
EN 1672-2:1997, Food processing machinery - Basic concepts - Part 2: Hygiene requirements.
EN 60204-1:1997, Safety of machinery - Electrical equipment of machines - Part 1: General requirements
(IEC 60204-1:1997)
EN 60529:1991, Degrees of protection provided by enclosures (IP Code) (IEC 60529:1989).
EN 61000-6-1, Electromagnetic compatibility (EMC) - Part 6-1: Generic standards; Immunity for residential,
commercial and light-industrial environments (IEC 61000-6-1:1997, modified)
EN 61000-6-2, Electromagnetic compatibility (EMC) - Part 6-2: Generic standards; Immunity for industrial
e
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