kSIST prEN 13378:2016
(Main)Pasta processing plant - Pasta presses - Safety and hygiene requirements
Pasta processing plant - Pasta presses - Safety and hygiene requirements
This European Standard applies to pasta presses (see Clause 3) used for continuous pasta production.
This European Standard specifies the safety requirements for the design, manufacture and information for use for continuous pasta presses and deals with all significant hazards, hazardous situations, and events when the machines falling within the scope of this standard are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
It deals with the hazards during the following phases of the machines' lifetime: transport, assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, maintenance, decommissioning, dismantling, disabling and scrapping.
The measures for risk reduction are given in Clause 5.
This European Standard does not apply to:
- household machines,
- batch machines,
- cutting unit.
The significant hazards covered by this standard are listed in Clause 4.
These hazards, as well as the measures for their reduction, are described in the present European Standard.
Ancillary equipment which is not an integral part of the continuous pasta press (e.g. hoppers, conveyors, etc.) is not covered by this European Standard.
This European Standard is not applicable to machines in its scope which are manufactured before the date of its publication as EN.
Maschinen zur Teigwarenherstellung - Pressen zur Teigwarenherstellung - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm gilt für Pressen zur Teigwarenherstellung (siehe Abschnitt 3), die für den Einsatz für die kontinuierliche Teigwarenherstellung gebaut sind.
Diese Europäische Norm spezifiziert die Sicherheitsanforderungen in Bezug auf die Konstruktion, die Herstellung und Informationen für den Einsatz für kontinuierlichen Pressen für die Teigwarenherstellung fest und behandelt alle schwerwiegenden Gefährdungen, gefährdende Situationen und Ereignisse, bei denen die Maschinen, die unter den Anwendungsbereich dieses Standards fallen, wie vorgesehen, bestimmungsgemäß verwendet werden sowie unter Bedingungen der vom Hersteller vorhersehbaren missbräuchlichen Verwendung, siehe Abschnitt 4.
Sie behandelt Gefährdungen während der folgenden Phasen der Lebenszeit der Maschine: Transport, Montage und Einrichtung, Inbetriebnahme, Einstellung und Justierung, Betrieb, Reinigung, Fehlersuche, Instandhaltung, Außerbetriebnahme, Demontage, Abschaltung und Verschrottung.
Die Maßnahmen für die Risikominderung sind in Abschnitt 5 aufgeführt.
Diese Europäische Norm gilt nicht für:
- Haushaltsmaschinen;
- Batchmaschinen,
- Schneideeinheit.
Die signifikanten Gefährdungen, die durch diese Norm abgedeckt sind, werden im Abschnitt 4 dieser Norm aufgelistet.
Die Gefährdungen sowie die Maßnahmen für deren Reduzierung sind in dieser Europäischen Norm beschrieben.
Zusatzgeräte, die nicht Bestandteil der kontinuierlichen Presse für die Teigwarenherstellung sind (z. B. Trichter, Förderband etc.), werden von dieser Europäischen Norm nicht abgedeckt.
Diese Europäische Norm gilt nicht für Maschinen, die in den Anwendungsbereich dieser Norm fallen, aber vor ihrem EN-Veröffentlichungsdatum hergestellt wurden.
Machines pour pâtes alimentaires - Presses pour pâtes alimentaires - Prescriptions relatives à la sécurité et à l'hygiène
La présente Norme européenne s'applique aux presses pour pâtes alimentaires (voir Article 3) utilisées pour la production de pâtes en continu.
La présente Norme européenne spécifie les prescriptions de sécurité relatives à la conception, la fabrication et aux informations pour l'utilisation des presses pour pâtes alimentaires à fonctionnement continu, et traite de tous les phénomènes dangereux, situations et événements dangereux significatifs relatifs aux machines entrant dans le domaine d'application de la présente norme lorsqu'elles sont utilisées normalement et dans les conditions de mauvais usage raisonnablement prévisible par le fabricant (voir Article 4).
Elle traite des phénomènes dangereux survenant dans les phases suivantes de la durée de vie de la machine : transport, assemblage et installation, mise en service, paramétrage et réglage, fonctionnement, nettoyage, recherche de défauts, maintenance, mise hors service, démontage et mise au rebut.
Les mesures de réduction du risque sont données à l'Article 5.
La présente Norme européenne ne s'applique pas :
- aux machines à usage domestique,
- aux machines semi-automatiques, également appelées machines en discontinu,
- aux unités de coupe.
Les phénomènes dangereux significatifs couverts par la présente norme sont énumérés à l'Article 4.
Ces phénomènes dangereux, ainsi que les mesures à prendre pour les limiter sont décrits dans la présente Norme européenne.
Les équipements auxiliaires qui ne font pas partie intégrante de la presse pour pâtes alimentaires à fonctionnement continu (par exemple les trémies, les convoyeurs, etc.) ne sont pas couverts par la présente Norme européenne.
La présente Norme européenne ne s’applique pas aux machines entrant dans son domaine d’application qui ont été fabriquées avant la date de sa publication en tant qu’EN.
Stroji za izdelavo testenin - Iztiskovalniki testenin - Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 13378:2016
01-junij-2016
Stroji za izdelavo testenin - Iztiskovalniki testenin - Varnostne in higienske zahteve
Pasta processing plant - Pasta presses - Safety and hygiene requirements
Maschinen zur Teigwarenherstellung - Pressen zur Teigwarenherstellung - Sicherheits-
und Hygieneanforderungen
Ta slovenski standard je istoveten z: prEN 13378
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
oSIST prEN 13378:2016 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 13378:2016
DRAFT
EUROPEAN STANDARD
prEN 13378
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2016
ICS 67.260 Will supersede EN 13378:2001+A1:2013
English Version
Pasta processing plant - Pasta presses - Safety and hygiene
requirements
Machines pour pâtes alimentaires - Presses pour pâtes Maschinen zur Teigwarenherstellung - Pressen zur
alimentaires - Prescriptions relatives à la sécurité et à Teigwarenherstellung - Sicherheits- und
l'hygiène Hygieneanforderungen
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, 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
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: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 13378:2016 E
worldwide for CEN national Members.
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Contents Page
European foreword . 4
Introduction . 5
1 Scope . 6
2 Normative references . 6
3 Terms, definitions and descriptions . 8
3.1 Terms and definitions . 8
3.2 Descriptions . 9
3.2.1 Continuous pasta press . 9
3.2.2 Dosing unit . 11
3.2.3 Pre-mixing unit . 11
3.2.4 Mixing unit . 12
3.2.5 Compression unit . 13
3.2.6 Forming unit . 14
4 List of significant hazards . 15
4.1 General . 15
4.2 Mechanical hazards . 15
4.2.1 General . 15
4.2.2 Moving parts . 15
4.2.3 Movable parts . 15
4.2.4 Ejection of parts . 15
4.2.5 Ejection of fluids (fluid ejection hazards) . 16
4.2.6 Hazards due to unexpected start or failure of emergency device . 16
4.3 Electrical hazards . 16
4.4 Thermal hazards . 17
4.5 Noise hazards. 17
4.6 Hazards due to slip, trip and fall . 17
4.7 Hazards due to neglecting hygienic principles . 17
4.8 Hazards generated by neglecting ergonomic principles . 17
5 Safety requirements and/or protective measures . 18
5.1 General . 18
5.2 Mechanical hazards . 18
5.2.1 General . 18
5.2.2 Moving parts . 18
5.2.3 Movable parts . 18
5.2.4 Ejections of parts . 18
5.2.5 Fluid ejection . 18
5.2.6 Unexpected start-up . 19
5.3 Electrical hazards . 20
5.3.1 General . 20
5.3.2 Protection against electric shock . 20
5.3.3 Degrees of protection . 21
5.3.4 Cable selection and colours . 21
5.3.5 Safety requirements related to electromagnetic phenomena . 21
5.4 Thermal hazards . 21
5.5 Noise reduction . 22
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5.6 Protective measures against slip, trip and fall . 22
5.7 Protective measures against hazards due to neglecting hygienic principles . 22
5.7.1 General . 22
5.7.2 Food area . 22
5.7.3 Splash area . 22
5.7.4 Non-food area . 22
5.8 Ergonomic design principles . 22
6 Verification of the safety requirements and/or measures . 22
7 Information for use . 23
7.1 Technical information . 23
7.2 Indicators. 24
7.2.1 General . 24
7.2.2 Warning signs for residual hazards . 24
7.3 Marking . 24
Annex A (normative) Principles of design to ensure the cleanability of the machinery . 26
A.1 Terms and definitions . 26
A.2 Materials of construction . 26
A.2.1 Type of materials . 26
A.2.2 Surface conditions . 26
A.3 Design . 27
A.3.1 Connections of internal surfaces . 27
A.3.2 Surface assemblies and overlaps . 29
A.3.3 Fasteners. 32
A.3.4 Machines on the floor . 33
A.3.5 Ventilation openings . 34
A.3.6 Hinges . 35
A.3.7 Control panel . 35
Annex B (normative) Noise test code – Grade 2 or 3 . 36
B.1 Terms and definitions . 36
B.2 Installation and mounting conditions . 36
B.3 Operating conditions . 36
B.4 Measurements . 36
B.5 Emission sound pressure level determination . 36
B.6 Sound power level determination . 37
B.7 Measurement uncertainties . 37
B.8 Information to be recorded . 38
B.9 Information to be reported . 38
B.10 Declaration and verification of noise emission value . 38
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Directive 2006/42/EC aimed to be covered . 39
Bibliography . 40
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European foreword
This document (prEN 13378:2016) 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 13378:2001+A1:2013.
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.
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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 hazardous events
are covered are indicated in the scope of this document.
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.
Complementary to the hygiene requirements common to all food processing machines, specific
requirements for cleanability and sanitation of the machines in the scope are formulated.
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1 Scope
This European Standard applies to pasta presses (see Clause 3) used for continuous pasta production.
This European Standard specifies the safety requirements for the design, manufacture and information
for use for continuous pasta presses and deals with all significant hazards, hazardous situations, and
events when the machines falling within the scope of this standard are used as intended and under
conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
It deals with the hazards during the following phases of the machines' lifetime: transport, assembly and
installation, commissioning, setting and adjusting, operation, cleaning, fault finding, maintenance,
decommissioning, dismantling, disabling and scrapping.
The measures for risk reduction are given in Clause 5.
This European Standard does not apply to:
— household machines,
— batch machines,
— cutting unit.
The significant hazards covered by this standard are listed in Clause 4.
These hazards, as well as the measures for their reduction, are described in the present European
Standard.
Ancillary equipment which is not an integral part of the continuous pasta press (e.g. hoppers,
conveyors, etc.) is not covered by this European Standard.
This European Standard is not applicable to machines in its scope 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, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general
principles
EN 953:1997+A1:2009, Safety of machinery — Guards — General requirements for the design and
construction of fixed and movable guards
EN 1005-2:2003+A1:2008, Safety of machinery — Human physical performance — Part 2: Manual
handling of machinery and component parts of machinery
EN 1037:1995+A1:2008, Safety of machinery — Prevention of unexpected start-up
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)
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1)
EN 60529:1991 , Degrees of protection provided by enclosures (IP code) (IEC 60529:1989)
EN 60947-5-5, Low-voltage switchgear and controlgear — Part 5-5: Control circuit devices and switching
elements — Electrical emergency stop device with mechanical latching function (IEC 60947-5-5)
EN 61310-1, Safety of machinery - Indication, marking and actuation — Part 1: Requirements for visual,
acoustic and tactile signals (IEC 61310 1)
EN ISO 3744, 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)
EN ISO 3746, Acoustics — Determination of sound power levels and sound energy levels of noise sources
using sound pressure — Survey method using an enveloping measurement surface over a reflecting plane
(ISO 3746)
EN ISO 3747, Acoustics — Determination of sound power levels and sound energy levels of noise sources
using sound pressure — Engineering/survey methods for use in situ in a reverberant environment
(ISO 3747)
EN ISO 4413:2010, Hydraulic fluid power — General rules and safety requirements for systems and their
components (ISO 4413:2010)
EN ISO 4414:2010, Pneumatic fluid power — General rules and safety requirements for systems and their
components (ISO 4414:2010)
EN ISO 4871, Acoustics — Declaration and verification of noise emission values of machinery and
equipment (ISO 4871)
EN ISO 7731, Ergonomics — Danger signals for public and work areas — Auditory danger signals
(ISO 7731)
EN ISO 9614-1, Acoustics — Determination of sound power levels of noise sources using sound intensity —
Part 1: Measurement at discrete points (ISO 9614-1)
EN ISO 9614-2, Acoustics — Determination of sound power levels of noise sources using sound intensity —
Part 2: Measurement by scanning (ISO 9614-2)
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 11202, Acoustics — Noise emitted by machinery and equipment — Determination of emission
sound pressure levels at a work station and at other specified positions applying approximate
environmental corrections (ISO 11202)
EN ISO 11204, Acoustics — Noise emitted by machinery and equipment — Determination of emission
sound pressure levels at a work station and at other specified positions applying accurate environmental
corrections (ISO 11204)
1) EN 60529:1991 is currently impacted by the amendments EN 60529:1991/A1:2000 and
EN 60529:1991/A2:2013.
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EN ISO 11688-1, Acoustics — Recommended practice for the design of low-noise machinery and
equipment — Part 1: Planning (ISO/TR 11688-1)
EN ISO 12100:2010, Safety of machinery — General principles for design —- Risk assessment and risk
reduction (ISO 12100:2010)
EN ISO 13732-1, Ergonomics of the thermal environment — Methods for the assessment of human
responses to contact with surfaces — Part 1: Hot surfaces (ISO 13732-1)
EN ISO 13849-1, Safety of machinery — Safety-related parts of control systems — Part 1: General
principles for design (ISO 13849-1)
EN ISO 13850, Safety of machinery — Emergency stop function — Principles for design (ISO 13850)
EN ISO 13857, Safety of machinery — Safety distances to prevent hazard zones being reached by upper
and lower limbs (ISO 13857)
EN ISO 14119:2013, Safety of machinery — Interlocking devices associated with guards — Principles for
design and selection (ISO 14119:2013)
EN ISO 14122 (all parts), Safety of machinery — Permanent means of access to machinery — Part 1:
Choice of fixed means of access between two levels (ISO 14122, all parts)
ISO 468, Surface roughness — Parameters, their values and general rules for specifying requirements
ISO 3864-1, Graphical symbols — Safety colours and safety signs — Part 1: Design principles for safety
signs and safety markings
ISO 3864-2, Graphical symbols — Safety colours and safety signs — Part 2: Design principles for product
safety labels
ISO 3864-3, Graphical symbols — Safety colours and safety signs — Part 3: Design principles for graphical
symbols for use in safety signs
3 Terms, definitions and descriptions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the
following apply.
3.1 Terms and definitions
3.1.1
movable parts
features that need to be exchanged and therefore handled due to cleaning, maintenance or product
change
Note 1 to entry: Features are, for example, shafts, screws, dies, pre-dies, covers, etc.
3.1.2
continuous pasta press
machine with non-stop product cycle where the raw materials are fed automatically into the machine
and the end product is extruded without interruptions
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3.1.3
dosing unit
assembly where solid and liquid ingredients are measured and transferred into the mixing unit
3.1.4
mixing unit
assembly where ingredients are mixed until becoming a homogeneous dough which is transferred into
the compression unit
3.1.5
compression unit
assembly where the dough is pressed to become pasta to be transferred to the forming units
3.1.6
forming unit
assembly where pasta is pushed through to be shaped
3.1.7
pre-mixing unit
unit that carries out the initial mixing stage of milled products and liquid ingredients, i.e. water and
eggs, by rotation of a mixing tool
3.2 Descriptions
3.2.1 Continuous pasta press
The pasta press (see Figure 1) begins with the dosing unit and ends with the die.
The principal components are:
— dosing unit;
— pre-mixing unit (optional);
— mixing unit;
— compression unit;
— forming unit.
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Key
1 dosing units
2 mixing units
3 compression units
4 forming units
Figure 1 — Continuous pasta press
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3.2.2 Dosing unit
Dosing units are composed principally of solid ingredients dosers (for example for flour, semolina
and/or other milled ingredients) and of liquid dosers (e.g. for water, eggs, additives).
Solid ingredients dosers can be volumetric or gravimetric.
The principal components for solid ingredients dosing units (see Figure 2) are for example feeding
devices, devices to keep the flow continuous and dosing tools.
Key
1 hopper
2 shaker
3 screw
Figure 2 — Example of volumetric dosing unit
The principal components for liquid dosing units are for example valves, pumps and flow meters.
3.2.3 Pre-mixing unit
The principal components are (see Figure 3):
— case with connection pieces for inlet of solid and liquid ingredients and pre-mix outlet;
— mixing tool (e.g. single or double shaft with blades).
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Key
1 shaft with blades
2 milled products entry
3 liquid entry
4 product exit (to mixing unit)
Figure 3 — Pre-mixing unit
3.2.4 Mixing unit
Mixing is usually performed in a mixing tank either by a single or double shaft with kneading blades
(see Figure 4).
The principal components are:
— tank with tank lid (one or more);
— single or double shaft with kneading blades.
a) single shaft b) double shaft
Key
1 bowl lid
2 shaft with blades
3 dough exit gate
Figure 4 — Mixing unit
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Alternatively, it is possible to realize mixing through a pre-mixer and a dough stabilization
(see Figure 5).
In systems with vertical dough flow the dough is filled overhead in a dough box and the required
residence time is achieved by the velocity of the rotary discharge valve.
In systems with horizontal dough flow, the dough is filled in a dough box at the inlet side. The needed
residence time is achieved by the velocity of the horizontal conveyor belt that transports the dough to
the discharge.
a) Device for dough stabilization vertical b) Device for dough stabilization by belt
Key
1 dough
2 dough box
3 rotary discharge valve/discharge
4 conveyor belt
Figure 5 — Device for dough stabilization
3.2.5 Compression unit
The principal components are (see Figures 6a) and 6b)):
— cylinder with compression screw (one or more);
— screw extraction devices (optional).
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a) Compression unit and formi
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