SIST EN 13378:2002+A1:2013
(Main)Pasta processing plants - Pasta presses - Safety and hygiene requirements
Pasta processing plants - Pasta presses - Safety and hygiene requirements
This European Standard specifies the safety requirements for the design, manufacture and information for safe use of pasta presses (see clause 3) used in continuous automatic pasta processing plants able to produce more than 100 kg/h.
This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of presses, classified as stationary units which cannot be moved when in operation.
The pasta press begins with the dosing unit and ends with the die. The press includes the following processes:
- dosing solid and liquid ingredients,
- mixing the ingredients,
- extruding the dough,
- forming the dough.
Cutting unit is excluded.
This European Standard does not apply to:
- household machines,
- batch machines.
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 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 Teigherstellung - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm spezifiziert die Sicherheitsanforderungen in bezug auf die Konstruktion, die Herstellung sowie Informationen über den sicheren Gebrauch von Teigpressen (siehe Abschnitt 3), wie sie in kontinuierlichen automatischen Teigherstellungsanlagen mit einem Ausstoß von mehr als 100 kg/h verwendet werden.
Diese Europäische Norm spezifiziert die Sicherheitsanforderungen für die Gestaltung und Herstellung und gibt Informationen für den sicheren Gebrauch der oben genannten Maschinen, die als stationäre Einheiten klassifiziert und während des Betriebes nicht bewegt werden können.
Die Presse zur Teigwarenherstellung beginnt mit der Dosiereinheit und endet mit der Ausformung. Die Presse umfaßt folgende Prozesse:
- Dosierung von festen und flüssigen Zutaten
- Mischung der Zutaten
- Extrusion des Teiges
- Ausformung des Teiges
Die Schneideeinheit ist ausgeschlossen.
Diese Europäische Norm gilt nicht für:
- Haushaltsmaschinen
- halbautomatische Maschinen, sogenannte "Batchmaschinen".
Die signifikanten Gefährdungen, die durch diese Norm abgedeckt sind, werden im Abschnitt 4 dieser Norm aufgelistet.
Zusatzeräte, die nicht Bestandteil der Anlage sind (z. B. Trichter), werden von dieser Europäischen Norm nicht abgedeckt.
Diese Europäische Norm gilt nur für Maschinen, die nach dem Datum der Veröffentlichung dieser Norm hergestellt wurden.
Machines pour pâtes alimentaires - Presses pour pâtes alimentaires - Prescriptions de sécurité et d'hygiène
La présente Norme européenne spécifie les prescriptions de sécurité relatives à la conception, à la fabrication et aux informations pour une utilisation en toute sécurité des presses pour pâtes alimentaires (voir article 3) utilisées dans les lignes automatiques de transformation en continu des pâtes alimentaires pouvant produire plus de 100 kg/h.
La présente Norme européenne spécifie les prescriptions de sécurité relatives à la conception, à la fabrication et aux spécifications pour l'utilisation des machines susdites, désignées sous le nom de presses, classées dans la catégorie des unités fixes qui ne peuvent donc être déplacées pendant leur fonctionnement.
Une presse pour pâtes alimentaires va de l'unité de dosage à la matrice. Une presse comprend les procédés suivants :
— dosage des ingrédients liquides et solides ;
— mélange des ingrédients ;
— extrusion de la pâte ;
— modelage de la pâte ;
L'unité de coupe est exclue.
La présente Norme européenne ne s'applique pas :
— aux machines à usage domestique ;
— aux machines semi-automatiques, également appelées «machines en discontinu».
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 des machines (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 répondant à son domaine d’application qui ont été fabriquées après sa date de publication en tant qu’EN."
Stroji za izdelavo testenin - Iztiskovalniki testenin - Varnostne in higienske zahteve (vključno z dopolnilom A1)
Ta evropski standard določa varnostne zahteve za načrtovanje, izdelavo in navodila za uporabo zgoraj navedenih strojev, poznanih kot iztiskovalniki, klasificirani kot stacionarne enote, ki jih med delovanjem ni mogoče premikati. Iztiskovalnik testenin se začenja z dozirno enoto in konča z nastavkom. Iztiskovalnik vključuje naslednje postopke:
–doziranje suhih in tekočih sestavin,
– mešanje sestavin,
– iztiskanje testa,
– oblikovanje testa,
Enota za rezanje ni vključena. Ta evropski standard se ne uporablja za:
– gospodinjske stroje,
– serijske stroje.
Posebne nevarnosti, ki jih zajema ta standard, so navedene v točki 4. Te nevarnosti so skupaj z ukrepi za njihovo preprečevanje opisane v tem evropskem standardu. Pomožna oprema, ki ni sestavni del iztiskovalnika (npr. dozirniki, transportne naprave itd.), ni zajeta v tem evropskem standardu.
General Information
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Maschinen zur Teigwarenherstellung - Pressen zur Teigherstellung - Sicherheits- und HygieneanforderungenMachines pour pâtes alimentaires - Presses pour pâtes alimentaires - Prescriptions de sécurité et d'hygiènePasta processing plants - Pasta presses - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 13378:2001+A1:2013SIST EN 13378:2002+A1:2013en,fr,de01-april-2013SIST EN 13378:2002+A1:2013SLOVENSKI
STANDARDSIST EN 13378:20021DGRPHãþD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 13378:2001+A1
January 2013 ICS 67.260 Supersedes EN 13378:2001
English Version
Pasta processing plants - Pasta presses - Safety and hygiene requirements
Machines pour pâtes alimentaires - Presses pour pâtes alimentaires - Prescriptions de sécurité et d'hygiène
This European Standard was approved by CEN on 10 February 2001 and includes Amendment 1 approved by CEN on 20 October 2012.
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, 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.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2013 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13378:2001+A1:2013: E SIST EN 13378:2002+A1:2013
Principles of design to ensure the cleanability of the machinery . 18 A.1 Terms and definitions . 18 A.2 Material of construction . 18 A.3 Design . 19 Annex B (normative)
Noise test code - Grade 2 or 3 . 28 B.1 Terms and definitions . 28 B.2 Installation and mounting conditions . 28 B.3 Operating conditions . 28 B.4 Measurements . 28 B.5 Emission sound pressure level determination . 29 B.6 Sound power level determination . 29 B.7 Measurement uncertainties . 29 B.8 Information to be recorded . 29 B.9 Information to be reported . 29 B.10 Declaration and verification of noise emission value . 30 Annex ZA (informative)
!Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC" . 31 Bibliography . 32
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." 1 Scope This European Standard specifies the safety requirements for the design, manufacture and information for safe use of pasta presses (see clause 3) used in continuous automatic pasta processing plants able to produce more than 100 kg/h. This European Standard specifies the safety requirements for the design, manufacture and information for use for the machines mentioned above, known with the name of presses, classified as stationary units which cannot be moved when in operation. The pasta press begins with the dosing unit and ends with the die. The press includes the following processes: dosing solid and liquid ingredients, mixing the ingredients, extruding the dough, forming the dough. Cutting unit is excluded. This European Standard does not apply to: household machines, batch machines. 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 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." SIST EN 13378:2002+A1:2013
EN 982:1996+A1:2008, Safety of machinery – Safety requirements for fluid power systems and their components – Hydraulics
EN 1005-2:2003+A1:2008, Safety of machinery – Human physical performance – Part 2: Manual handling of machinery and component parts of machinery
EN 1088:1995+A2:2008, Safety of machinery – Interlocking devices associated with guards – Principles for design and selection
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, modified)
EN 60332-1-1:2004, Tests on electric and optical fibre cables under fire conditions – Part 1-1: Test for vertical flame propagation for a single insulated wire or cable – Apparatus (IEC 60332-1-1:2004)
EN 60332-1-2:2004, Tests on electric and optical fibre cables under fire conditions – Part 1-2: Test for vertical flame propagation for a single insulated wire or cable – Procedure for 1 kW pre-mixed flame (IEC 60332-1-2:2004)
EN 60332-1-3:2004, Tests on electric and optical fibre cables under fire conditions – Part 1-3: Test for vertical flame propagation for a single insulated wire or cable – Procedure for determination of flaming droplets/particles (IEC 60332-1-3:2004)
EN 60529:1991, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989)
EN ISO 3744:2010, 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 3744:2010)
EN ISO 3746:2010, 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 3746:2010)
EN ISO 4414:2010, Pneumatic fluid power – General rules and safety requirements for systems and their components (ISO 4414:2010)
EN ISO 4871:2009, Acoustics – Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996)
EN ISO 7731:2008, Ergonomics – Danger signals for public and work areas – Auditory danger signals (ISO 7731:2003)
EN ISO 9614-1:2009, Acoustics – Determination of sound power levels of noise sources using sound intensity – Part 1: Measurement at discrete points (ISO 9614-1:1993)
EN ISO 9614-2:1996, Acoustics – Determination of sound power levels of noise sources using sound intensity – Part 2: Measurement by scanning (ISO 9614-2:1996)
EN ISO 11688-1:2009, Acoustics – Recommended practice for the design of low-noise machinery and equipment – Part 1: Planning (ISO/TR 11688-1:1995)
EN ISO 12100:2010, Safety of machinery – General principles for design – Risk assessment and risk reduction (ISO 12100:2010)
EN ISO 13849-1:2008, Safety of machinery – Safety-related parts of control systems – Part 1: General principles for design (ISO 13849-1:2006)
EN ISO 13850:2008, Safety of machinery – Emergency stop – Principles for design (ISO 13850:2006)
EN ISO 13857:2008, Safety of machinery – Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
EN ISO 14122-1:2001, Safety of machinery – Permanent means of access to machinery – Part 1: Choice of fixed means of access between two levels (ISO 14122-1:2001)
EN ISO 14122-2:2001, Safety of machinery – Permanent means of access to machinery – Part 2: Working platforms and walkways (ISO 14122-2:2001)
EN ISO 14122-3:2001, Safety of machinery – Permanent means of access to machinery – Part 3: Stairs, stepladders and guard-rails (ISO 14122-3:2001)
EN ISO 14122-4:2004, Safety of machinery – Permanent means of access to machinery – Part 4: Fixed ladders (ISO 14122-4:2004)
ISO 468:1982, Surface roughness – Parameters, their values and general rules for specifying requirements " ! 3 Terms and definitions" For the purposes of this European Standard the terms and definitions given in !EN ISO 12100:2010" apply. Additional terms and definitions specifically needed for this European Standard are listed below (see figure 1). 3.1 continuous working machine machine with non stop product cycle. The raw materials are fed automatically into the machine and the end product is extruded without a break 3.2 batch machine machine where the raw materials are pressed in separate units. The raw materials are fed into the machine under manual control and the machine is emptied before another cycle is started 3.3 dosing unit assembly where solid and liquid ingredients are measured and transferred into the mixing unit by means of volumetric or gravimetric devices SIST EN 13378:2002+A1:2013
3.4 mixing unit assembly where ingredients, coming from dosing unit, are mixed until becoming a homogeneous dough which is transferred into the compression unit. This unit can be equipped with one or more mixing tanks or similar devices 3.5 compression unit assembly where the dough is pressed and transferred to the forming units. This unit can be equipped with one or more compression screws, rotating into barrels. Each barrel can be equipped with screw extractor 3.6 forming unit assembly where the dough pushed through by the compression unit is shaped. It is composed of one or more heads, containing a die. Heads are normally equipped with devices against overpressure. Big machines, due to the big size of their dies, are equipped with automatic devices to extract and insert dies 4 List of hazards ! 4.1 General" This clause covers all hazards, as far as they are considered in this European Standard, and identified by risk assessment significant for this type of machinery and requiring an action to eliminate or reduce risk.
4.2 Mechanical hazards
! 4.2.1 General" The significant mechanical hazards are: crushing hazard; cutting or severing hazard; entanglement hazard; shearing hazard;
fluid ejection hazard; impact hazard. The examples shown in figure 1 illustrate the danger zones associated with these hazards. 4.2.2 Moving transmission parts
Zone 1 includes transmission parts, e.g. belts, chains, shafts, which may cause hazards like shearing, crushing, and entanglement of fingers, hands and arms. SIST EN 13378:2002+A1:2013
the whole body. 4.2.4 Mobile parts
Zone 3 includes mobile parts which need to be handled due to cleaning, maintenance or changing production, e.g. shafts, screws, dies, pre-dies, covers. These parts may cause hazards like crushing and cutting of parts of the body. 4.2.5 Ejection of parts Zone 4 includes parts which may be ejected due to overpressure in the compression and forming units, e.g. bolts, nuts and screws. This may cause impact hazards to the body. 4.2.6 Ejection of fluids Hydraulic and pneumatic systems used i.e. extract or insert dough, opening cover, etc. may cause ejection of hydraulic oil or high pressure air which cause impact when whipped from flexible pipes. 4.2.7 Hazards due to unexpected start or failure of emergency device Unexpected start up or failure of emergency device may cause hazard of contact with dangerous moving parts, with the consequences listed in !4.2", !4.3" and !4.4". 4.3 Electrical hazards Hazards of electric shock from direct or indirect contact with live components. This hazard is present in control consoles, driving boards, motor connectors, electrical resistances, etc. Hazard of external influence on electrical components. This hazard is present in running operation of the press (e.g. caused by interference to control signals or by cleaning with water or steam). 4.4 Thermal hazard Risks of burns exist by touching pipes when machines operate with hot fluids for dough or for barrel/head conditioning. Electrical motors and gearboxes can reach dangerous temperatures on their external surface. 4.5 Noise hazard Noise generated by presses can lead to permanent loss of hearing, ringing in the ears, fatigue, stress, interference with speech communication, acoustic signals. 4.6 Hazards due to slip, trip and fall Walkways, stairs and gangways may cause hazards like slip, trip and fall. SIST EN 13378:2002+A1:2013
Neglecting hygienic principles may create a risk to human health and unacceptable modifications to foodstuff i.e. contamination by microbial growth or foreign materials. 4.8 Harmful substance The use of a cleaning agent may cause harm to the skin, eyes and respiratory system by direct contact or by ingestion.
Key 1 Dosing units
2 Mixing units
3 Compression units
4 Forming units Figure 1 — Pasta press SIST EN 13378:2002+A1:2013
In case of power failure the covers shall remain stable in their position. If the insertion and extraction devices for dies and screws are mechanized access to moving parts shall be prevented by an interlocking guard or the movement shall be controlled by the hold-to-run control device. SIST EN 13378:2002+A1:2013
5.2.7.6 Automatic start warning Where any form of automatic starting is provided, machines shall be equipped with a start-up warning device, complying with !EN ISO 7731:2008", to alert people to leave the danger zone. SIST EN 13378:2002+A1:2013
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