SIST EN 453:2001+A1:2010
(Main)Food processing machinery - Dough mixers - Safety and hygiene requirements
Food processing machinery - Dough mixers - Safety and hygiene requirements
This standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 and less than or equal to 500 l. These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard. The following machines are excluded: - planetary mixers (EN 454); - continuously fed machines; - mixers with stationary vertical bowls; - experimental and testing machines under development by the manufacturer; - domestic appliances; - automatic loading and unloading devices. The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer's instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients. The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene. It applies only to machines manufactured after the date of issue of this standard.
Nahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, die durch Risikobeurteilung (siehe
EN 1050) ermittelt und in Abschnitt 4 dieser Europäischen Norm aufgeführt werden, die sich bei Zentrifugen
zur Verarbeitung von essbaren Ölen und Fetten ergeben, wenn diese bestimmungsgemäß und unter den vom
Hersteller vorgesehenen Bedingungen verwendet werden.
Sie legt die Sicherheits- und Hygieneanforderungen für die Gestaltung, die Herstellung, den Gebrauch, die
Instandhaltung und die Reinigung von Zentrifugen fest.
Der übliche Betriebsablauf wird in 3.2 beschrieben.
Diese Norm gilt nicht für Maschinen, bei denen Extraktion durch Lösungsmittel erfolgt und
Zusatzeinrichtungen (z.B. Förderbänder, Trichter usw.) zum Einsatz kommen.
Sie gilt nicht für Korbzentrifugen.
Diese Norm gilt in erster Linie für Maschinen, die nach dem Datum der Annahme durch CEN hergestellt
werden.
Machines pour les produits alimentaires - Pétrins - Prescriptions relatives à la sécurité et l'hygiène
La présente norme européenne spécifie les prescriptions de sécurité et d'hygiène relatives à la conception et à la
construction des pétrins de boulangerie et de pâtisserie à cuve tournante d'un volume supérieur ou égal à 5 l 1)
et inférieur ou égal à 500 l.
Ces pétrins sont utilisés pour travailler différents ingrédients comme la farine, le sucre, les matières grasses, le sel,
l'eau, etc. dans l'industrie alimentaire et les commerces de l'alimentation. Ces machines sont parfois utilisées
dans d'autres industries (par exemple : industrie pharmaceutique, chimique, imprimerie) mais les risques relatifs
à ces utilisations ne sont pas pris en compte dans cette norme.
Les machines suivantes sont exclues :
- les batteurs-mélangeurs (EN 454) ;
- les machines travaillant en alimentation continue ;
- les mélangeurs à cuve verticale fixe ;
- les machines expérimentales ou d'essais en cours de mise au point par le fabricant ;
- les appareils domestiques ;
- les appareils automatiques de chargement et de déchargement.
L'utilisation normale d'une machine, telle que définie en 3.12 de l'EN 292-1:1991 et dans le manuel d'instructions
du fabricant, comprend les opérations de chargement des divers ingrédients, le travail de ceux-ci à l'aide de l'outil
de pétrissage, le déchargement et le nettoyage. Le fonctionnement s'effectue généralement par cycles de durée
variable. Des opérations manuelles sont quelquefois nécessaires pour prélever des échantillons, racler la cuve ou
ajouter des ingrédients.
Les phénomènes dangereux significatifs couverts par la norme sont mécaniques (écrasement, cisaillement,
entraînement, choc et perte de stabilité), électriques, ergonomiques et aussi ceux résultant du bruit, de l'inhalation
de poussière de farine et du manque d'hygiène.
!texte supprimé"
Elle s'applique seulement aux machines fabriquées après sa date de publication.
Stroji za predelavo hrane - Mešalniki testa - Varnostne in higienske zahteve
Ta standard določa varnostne in higienske zahteve za načrtovanje in izdelavo mešalnikov testa z vrtečimi se skledami prostornine, večje ali enake 5 ter manjše ali enake 500 l. Ti mešalniki testa se uporabljajo za obdelavo raznih sestavin, t.j. moke, sladkorja, maščobe, soli, vode in ostalih sestavin za proizvajalce živil in trgovin. Te stroje se včasih uporablja tudi v drugih industrijah (t.j. farmacevtski industriji, kemični industriji, tiskanje), vendar nevarnosti, povezane s tovrstno uporabo, v tem standardu niso upoštevane. Izvzeti so naslednji stroji: - planetarni mešalniki (EN 454); - stroji z neprekinjenim podajanjem; - mešalniki s stalnimi navpičnimi posodami; - eksperimentalni in preskusni stroji v razvoju z strani proizvajalca; - gospodinjski aparati; - naprave z samodejnim nakladanjem in razkladanjem. Predvidena uporaba stroja, kot je določeno v 3.12 EN 292-1:1991 in podano v proizvajalčevem priročniku z navodili, je nakladanje raznih sestavin, obdelava le-teh z orodjem za gnetenje, razkladanje in čiščenje. Postopek se običajno izvaja v ciklih z različnim trajanjem. Včasih je za odvzem vzorcev, postrganje posode ali dodajanje sestavin potrebno ročno posredovanje. Velike nevarnosti, zajete z tem standardom, so mehanske (zdrobitev, ureznine, ujetje, udarci in izguba stabilnosti), električne, ergonomske in prav tako tiste, ki so posledica hrupa, vdihavanja prahu moke in pomanjkanja higiene. Velja samo za stroje, izdelane po datumu objave tega standarda.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Mešalniki testa - Varnostne in higienske zahteveNahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Pétrins - Prescriptions relatives à la sécurité et l'hygièneFood processing machinery - Dough mixers - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 453:2000+A1:2009SIST EN 453:2001+A1:2010en,fr01-marec-2010SIST EN 453:2001+A1:2010SLOVENSKI
STANDARD
SIST EN 453:2001+A1:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 453:2000+A1
December 2009 ICS 67.260 Supersedes EN 453:2000English Version
Food processing machinery - Dough mixers - Safety and hygiene requirements
Machines pour les produits alimentaires - Pétrins - Prescriptions relatives à la sécurité et l'hygiène
Nahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 January 2000 and includes Amendment 1 approved by CEN on 24 October 2009.
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 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 Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 453:2000+A1:2009: ESIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 2 Contents Page Foreword .4Introduction .51Scope .52Normative references .63Description .74List of hazards .74.1Mechanical hazards .74.2Electrical hazards .94.3Hazards generated by noise .94.4Hazards resulting from inhalation of dust .94.5Hygiene .94.6Hazards generated by neglecting ergonomic principles .95Safety and hygiene requirements and/or measures . 105.1Mechanical hazards . 105.2Electrical hazards . 135.3Noise reduction . 135.4Protection against dust emission . 145.5Hygiene requirements . 145.6Hazards generated by neglecting ergonomic principles . 166Verification of safety and hygiene requirements and/or measures . 177Information for use . 177.1Marking . 197.2Noise declaration . 19Annex A (normative)
Principles of design to ensure the cleanability of dough mixers . 20A.1Definitions . 20A.2Materials of construction . 20A.3Design . 22Annex B (informative)
Method of measuring dust . 38B.1Purpose of the test . 38B.2Principle of the tests . 38B.3Operating conditions . 38Annex C (normative)
Noise test code - Grade 2 of accuracy. 39C.1Definitions . 39C.2Installation and mounting conditions . 40C.3Operating conditions . 40C.4Measurements . 41C.5Emission sound pressure level determination . 41C.6Sound power level determination . 41C.7Measurement uncertainties . 41C.8Information to be recorded . 41C.9Information to be reported . 42C.10Declaration and verification of noise emission values . 42Annex D (informative)
Bibliography . 43Annex ZA (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 98/37EC"""" . 44SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 3 Annex ZB (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC"""" . 45 SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 4 Foreword This document (EN 453:2000+A1:2009) has been prepared by Technical Committee CEN/TC 153 "Machinery intended for use with foodstuffs and feed", the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 2010, and conflicting national standards shall be withdrawn at the latest by June 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. This document includes Amendment 1 approved by CEN on 24 October 2009. This document supersedes EN 453:2000. The start and finish of text introduced or altered by amendment is indicated in the text by tags !". This European Standard 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 Annexes ZA and ZB, which are integral parts of this document." According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 5 Introduction The extent to which hazards are covered is indicated in the scope of this standard. In addition, machinery shall comply as appropriate with EN 292 for hazards which are not covered by this standard. 1 Scope This standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 l 1) and less than or equal to 500 l. These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard. The following machines are excluded: planetary mixers (EN 454); continuously fed machines; mixers with stationary vertical bowls; experimental and testing machines under development by the manufacturer; domestic appliances; automatic loading and unloading devices. The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer’s instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients. The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene. !deleted text" It applies only to machines manufactured after the date of issue of this standard.
1) Below 5 l, EN 60335-1 and 60335-2 are applicable. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 6 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. EN 292-1:1991, Safety of machinery - Basic concepts - General principles for design - Part 1: Basic terminology, methodology EN 292-2:1991 + A1:1995, Safety of machinery - Basic concepts - General principles for design - Part 2: Technical principles and specifications EN 294:1992, Safety of machinery - Safety distances to prevent danger zones being reached by the upper limbs EN 614-1:1995, Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles EN 954-1:1996, Safety of machinery - Safety related parts of control systems - Part 1: General principles for design EN 1050:1996, Safety of machinery - Principles for risk assessment EN 1088:1995, Safety of machinery - Interlocking devices associated with guards - Principles for design and selection EN 1672-2:1997, Food processing machinery - Common requirements - Part 2: Hygiene requirements EN 60204-1:1997, Safety of machinery - Electrical equipment of machines - Part 1: General requirements EN 60529:1991, Degrees of protection provided by enclosures EN 60651:1994, Sound level meters EN ISO 3743-1:1995, Acoustics - Determination of sound levels of noise sources - Engineering methods for small movable sources in reverberant fields - Part 1: Comparison method EN ISO 3744:1995, Acoustics - Determination of sound power levels of noise sources using sound pressure - Engineering method in an essentially free field over a reflecting plane EN ISO 4871:1996, Acoustics - Declaration and verification of noise emission values of machinery and equipment EN ISO 11201:1995, Acoustics - Noise emitted by machinery and equipment - Measurement of emission sound pressure levels at the work station and at other specified positions - Engineering method in an essentially free field over a reflecting plane EN ISO 11688-1:1998, Acoustics - Recommended practice for the design of low-noise machinery and equipment - Part 1: Planning EN ISO 12001:1996, Acoustics - Noise emitted by machinery and equipment - Rules for the drafting and presentation of a noise test code ISO 468:1982, Surface roughness - Parameters values and general rules for specifying requirements SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 7 3 Description A dough mixer usually consists of (see figure 1): a frame, supporting or containing the drive mechanism and control devices; a bowl to contain the ingredients to be mixed. This bowl is rotated either mechanically or through the action of the kneading tool on the dough, may be removable, and may tilt; one or more kneading tools on a vertical or inclined fixed axis or two special arms mixing the dough. In some cases these devices can be raised to allow bowl or food removal. 4 List of hazards This clause contains those hazards identified by risk assessment (see EN 1050) as specific and significant for dough mixers and which require action to reduce risk. 4.1 Mechanical hazards The significant mechanical hazards are: crushing hazard; shearing hazard; trapping hazard; impact hazard; loss of stability. The examples shown in figure 1 illustrate six danger zones associated with these hazards: Zone 1: Volume covered by the movement of the kneading tools; hazards of crushing, shearing, trapping, impact Zone 2: Space between bowl and frame; hazard of trapping Zone 3: Bowl driving mechanism; hazard of trapping hazard of shearing in the case of a tilting bowl Zone 4: Kneading tool-holder driving, positioning and adjusting mechanism; hazards of shearing, trapping, impact, crushing Zone 5: Guide rollers and bowl; hazards of drawing in or trapping Zone 6: Powered guard and bowl; hazards of crushing between power operated guard and bowl
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EN 453:2000+A1:2009 (E) 8
Figure 1 a)
Figure 2 b)
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EN 453:2000+A1:2009 (E) 9
Figure 3 c) Figure 4 — Danger zones of a dough mixer
4.2 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g. cleaning with water). 4.3 Hazards generated by noise Especially large dough mixers generate airborne noise which can result in hearing damage, in accidents due to interference with speech communication and interference with the perception of acoustic signals. 4.4 Hazards resulting from inhalation of dust Use of dough mixers exposes operators to dust including flour and ingredients which may be harmful to their health, causing rhinitis (running noses), watering eyes and possibly occupational asthma. 4.5 Hygiene Lack of hygiene can create a risk to human health and unacceptable modification of foodstuff e.g. contamination by microbial growth or foreign materials. 4.6 Hazards generated by neglecting ergonomic principles During operation, cleaning and maintenance, there is a risk of injury or chronic damage to the body resulting from awkward body postures. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 10 Movement of the bowl between different working stations, or filling or emptying of the bowl can create a risk of injury or chronic damage to the body from lifting, pushing and pulling of heavy loads. 5 Safety and hygiene requirements and/or measures This clause states the requirements and/or measures to be met to reduce the effect of the hazards detailed in clause 4. 5.1 Mechanical hazards Where reference is made to interlocking devices throughout clause 5, they shall comply with 4.2.1, 5 and 6 of EN 1088:1995. !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 removed." 5.1.1 Zone 1 - Volume covered by the movement of the kneading tools Usual conditions of use involve taking samples, adding some ingredients, scraping or taking away dough from the inside of the bowl in order to be able to test its consistency or to measure its temperature. Accordingly, an opening is necessary on the outer side of the bowl. This means that for these machines it is not possible to comply with the safety distances given by EN 294:1992. The strategy for selecting safety measures from EN 292-1:1991 gives the following requirements and or measures. 5.1.1.1 Access from above shall be prevented. This may be achieved by a movable interlocking guard covering the top of the moving bowl using control interlocking. The bowl itself when in position prevents access from other directions. Guards may be, for example, hinged or move up and down vertically and be linked to mechanically actuated position detectors functioning in the positive mode in compliance with 5.1 of EN 1088:1995. Position detectors themselves shall comply with 5.2 of EN 1088:1995 and any rotary or linear cams with 5.3 of EN 1088:1995. To minimize the possibility of defeat the interlocking mechanism shall be designed taking into account 5.7 of EN 1088:1995 for example by being located within the machine housing. When there is an opening to enable the operator to see and take dough samples during the kneading process it shall be entirely within the hatched area shown in figure 2. This hatched area shall be located on the bowl side opposite the kneading tool zone, and it shall have the dimensional characteristics shown in table 1. If the guard has holes, meshing shall comply with EN 294:1992 table 4.
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EN 453:2000+A1:2009 (E) 11
Figure 2 a)
Figure 2 b) Key: (1) volume covered by the kneading tool a distance between the internal rim of the bowl and the external part of the guard b horizontal distance between the external part of the guard and the nearest point of the danger zone
i.e. the volume covered by the movement of the kneading tool (s) c distance between the bowl guard and the rotating bowl rim d distance between the upper rim of the bowl and the position of the outer edge of the guard when the
interlocking device is actuated Figure 2 — Dimensions of the guard
Table 1 — Dimensions of the guard Dimensions in millimetres b
a
c
d b ≤ 120 a = 0 c ≤ 25 d < 25 120 < b ≤ 230 a ≤ 100 c ≤ 25 d < 50 b > 230 a ≤ 140 c ≤ 25 d < 75
5.1.1.2 In order to facilitate dough discharge from dough mixers with non-removable bowls,
movement of the kneading tool and bowl motions at low speed is permitted with the guard opened, by operation of a hold-to-run control. This allows the operator to turn the bowl for unloading the bowl in different positions. 5.1.1.3 Stopping time Guard actuated stopping devices shall stop the dough mixer with the bowl empty within 4 s of opening the guard. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 12 If this is not possible, opening of the guard shall be prevented until movement has ceased, for example by guard locking (5.5 of EN 1088:1995) or by a time delay device. Release of any guard lock may, for example, be by a timer or operation of a stop detection device. An example of a time delay device that could be used is an hand operated threaded pin to operate a limit switch and also release the guard from its locked position. The time taken between opening the limit switch and guard release shall be longer than the time required to stop the motor. When opened, the guard position shall prevent the pin from being screwed in again (figure N.1 in EN 1088:1995 illustrates this principle). 5.1.2 Zone 2 - Space between bowl and frame If the design allows access between the rotating bowl and fixed machine parts (i.e. clearance more than 4 mm) the clearance between the two shall be at least 30 mm and the outside of the bowl shall be smooth. For the trapping hazard between the guide rollers and the bowl, see 5.1.6. 5.1.3 Zone 3 - Bowl driving mechanism 5.1.3.1 The bowl drive mechanism shall be protected by a fixed or interlocking guard. For example many manufacturers simply enclose it in the machine casing which is bolted shut. If the bowl is removable the bowl and kneading tool drive mechanisms must not be capable of operation when the bowl is removed. 5.1.3.2 Tilting bowls If tilting is motorised, it shall be operated by a hold-to-run control. The bowl shall be prevented from falling in the event of power failure or break-down by a safety device. For example, this may be achieved by a lead screw with a second nut, by rack and pinion, or by hydraulic cylinders with a flow restrictor. 5.1.4 Zone 4 - Kneading tool-holder driving, positioning and adjusting mechanism The drive mechanism shall be protected by fixed or interlocking guards. 5.1.4.1 The kneading tool shall rotate only when it is in the operating position within the bowl. This may be achieved by interlocking using a rotary cam and a positively operated limit switch. See 5.2.1 of EN 1088:1995. 5.1.4.2 Power driven lowering of the kneading tool shall be controlled by a hold-to-run control as described in 5.1.1.2. Alternatively a trip device may be used to stop lowering if an obstruction is met. 5.1.5 Loss of stability Machines shall be designed to be stable and shall comply with 5.1.5.1 to 5.1.5.2 as applicable. For machines designed to be fixed to the floor, the instruction handbook shall indicate the values of forces at the fixing points. 5.1.5.1 Free standing machines without castors shall be stable when tilted 10° from the horizontal plane in the most unfavourable direction. 5.1.5.2 Free standing machines with castors shall have at least two castors (or sets of castors) fitted with a locking device, and shall comply with the provisions of 5.1.5.1. 5.1.6 Guide rollers and bowl Access to any trapping hazards shall be prevented. This may be achieved by use of fixed guards. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 13 5.1.7 Power operated guards and bowl Crushing between the descending guard and the bowl shall be prevented. This may be achieved by either: a trip device on the guard; or a hold-to-run control to operate the guard. 5.2 Electrical hazards The electrical equipment shall comply with EN 60204-1: 1997, with the following precisions. 5.2.1 Electromagnetic compatibility (see 4.4.2 of EN 60204-1: 1997) Where electrical/electronic components are used, the manufacturer shall ensure that the equipment shall not generate electromagnetic disturbances above the levels that are appropriate for its intended place of use. In addition, the equipment shall have adequate level of immunity to electromagnetic disturbances so that it can correctly function in its intended place of use. NOTE 1 The supplier of the electrical/electronic equipment should be able to detail its electromagnetic compatibility. NOTE 2 Where conditions of use, installation and maintenance are specified by the supplier in order to achieve electromagnetic compatibility, these should be complied with by the manufacturer. 5.2.2 Cleaning with water If it is intended that the machine be cleaned with water, the manufacturer shall provide warnings and a method of cleaning in the instruction handbook. 5.2.3 Protection against electric shock (see clause 6 of EN 60204-1: 1997) The electrical equipment shall comply with clause 6 of EN 60204-1: 1997. 5.2.4 Power circuits (see 7.2.3 of EN 60204-1: 1997) A device for detection and interruption of overcurrent in the phase conductor is sufficient for single phase machines. 5.2.5 Earth faults (see 9.4.3.1 of EN 60204-1: 1997) For machinery supplied from a single phase conductor and an earthed neutral conductor, there is no requirement for double pole interruption. 5.2.6 Emergency stop (see 10.7 of EN 60204-1: 1997) An emergency stop is not required. 5.2.7 Motor enclosures (see 15.2 of EN 60204-1:1997) Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure that guarantees a minimum degree of protection of IP23. 5.3 Noise reduction Dough mixers shall be so designed and constructed that risks from airborne noise emission are reduced to the lowest level by particularly applying measures at source to control noise (see for example EN ISO 11688-1). SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 14 The success of the applied noise reduction measures is assessed on the basis of the actual noise emission values (see annex C) in relation to other machines of the same family. 5.4 Protection against dust emission Flour dust emission shall be minimized. For a bowl with a diameter more than 300 mm, this may be achieved by any one of the methods in the following examples: a) provision of a solid cover; b) by means of a time-delay device which, when starting the machine, makes the tool rotate at the lowest speed (for example, for a single tool a maximum of 120 rpm) for at least 120 s before the operator can engage a higher speed; c) by means of a dust extraction device; If the machine is intended for use with automatic feeding of dry ingredients with the bowl in its working position, the manufacturer shall design measures in order to prevent dust emission without decreasing the level of safety. NOTE 1 This standard does not deal with automatic feeding. NOTE 2 In the future revision of the standard, more information will be given relating to the prevention of dust emission. A research program is being carried out on this subject. A method of measuring dust is given for information in annex B. 5.5 Hygiene requirements Dough mixers shall be designed and manufactured in accordance with EN 1672-2:1997 and annex A. The 3 zones defined in EN 1672-2:1997 are shown in figure 3 and are in general at least as follows; the precise boundary between the areas depends on the detailed design of the machine. 5.5.1 Food area The food area is as follows: the inside of the bowl; the side of solid guards facing the bowl or the whole of guards with holes; the kneading tool. 5.5.2 Splash area The splash area is as follows: the outside of the bowl; in the case of solid guards, the outside surface of guards; the front surface of the frame; the fixed horizontal surface above the bowl. SIST EN 453:2001+A1:2010
EN 453:2000+A1:2009 (E) 15 5.5.3 Non food area The remaining areas of the machine that do not come into contact with food.
Food area
Splash area
Non food area Figure 3 a)
Food area
Splash area
Non food area Figure 3 b)
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EN 453:2000+A1:2009 (E) 16
Food area
Splash area
Non food area Figure 3 c) Figure 3 — Hygiene areas (with guards removed) 5.6 Hazards generated by neglecting ergonomic principles Awkward body postures during maintenance and cleaning as well as filling and emptying the bowl and other operations, shall be avoided. Suitably positioned lifting device
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