SIST EN 13208:2004+A1:2010
(Main)Food processing machinery - Vegetable peelers - Safety and hygiene requirements
Food processing machinery - Vegetable peelers - Safety and hygiene requirements
This European standard specifies the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry, and in food shops. The machines concerned by this standard are designed to peel different sorts of vegetables and tubers such as potatoes, carrots, salsify, turnips, celery and onions. The standard is limited to machines where the maximum capacity is 50 kg. The machines are not intended to be moved during operation. The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the entire load. This operation can be: - the abrading of the surface of the vegetable or tuber; - the cutting of fine particles of skin if the fitting is of the blade-type; - grating, an operation which is similar to abrading; - scraping or cleaning with a brush, rubber coating or cast iron surface. Machines subject to this standard use water circulation to carry waste to the waste outlet. The underside of the plate is sometimes designed with raised parts which speed up the discharge of the waste water. !This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine." Machines covered by this standard are not intended to be cleaned by high pressure water jets.
Nahrungsmittelmaschinen - Gemüseschälmaschinen - Sicherheits- und Hygieneanforderungen
Machines pour les produits alimentaires - Eplucheuses à légumes - Prescriptions relatives à la sécurité et à l'hygiène
1.1 La présente Norme européenne spécifie les prescriptions de sécurité et d'hygiène pour la conception et la
fabrication des éplucheuses à légumes utilisées dans l'industrie de la restauration collective ainsi que la petite
industrie alimentaire.
Les machines concernées par la présente norme sont conçues pour permettre l'épluchage de différentes sortes
de légumes et tubercules telles que pommes de terre, carottes, salsifis, betteraves, céleri et oignons.
La présente norme est limitée aux machines d’une capacité maximale de 50 kg.
Les machines ne sont pas destinées à être déplacées pendant leur fonctionnement.
La rotation du plateau brasse le produit dans des conditions convenables permettant d'effectuer l'opération désirée
sur l'ensemble de la charge.
Cette opération peut être :
- une abrasion de la surface du légume ou du tubercule ;
- une découpe de fines particules de peau si la garniture est faite de couteaux ;
- un râpage, opération analogue à l'abrasion ;
- un grattage ou un nettoyage par brosse, revêtement caoutchouc ou surface en fonte.
Les machines soumises à la présente norme utilisent la circulation d’eau pour transporter les déchets vers un orifice
d'évacuation. La surface inférieure du plateau est quelquefois équipée de parties en relief conçues pour accélérer
l'évacuation des eaux usées.
!La présente Norme européenne traite des phénomènes dangereux pouvant survenir durant la mise en service,
le fonctionnement, le nettoyage, le débourrage, l’alimentation et le changement des outils, la maintenance et la mise
hors service de la machine."
Les machines couvertes par la présente norme ne sont pas destinées à être nettoyées avec des jets d’eau sous
haute pression.
1.2 La présente Norme européenne ne s'applique pas aux machines à usage domestique.
(...)
Stroji za predelavo hrane - Lupilniki zelenjave - Varnostne in higienske zahteve (vključno z dopolnilom A1)
Ta evropski standard določa varnostne in higienske zahteve za načrtovanje in izdelavo lupilnikov zelenjave, ki se uporabljajo v komercialni in institucionalni gostinski industriji, in v trgovinah z živili. Stroji, ki jih obravnava ta standard, so zasnovani za lupljenje različnih vrst zelenjave in gomoljev, kot so krompir, korenje, črni koren, repa, zelena in čebula. Standard je omejen na stroje z maksimalno zmogljivostjo 50 kg. Stroji niso namenjeni premikanju med delovanjem. Rotirajoča plošča meša proizvod pod primernimi pogoji, tako da se želena operacija izvede na celotnem tovoru. Ta operacija je lahko: - ostrganje površine zelenjave ali gomolja; - rezanje majhnih delčkov kože, če je fiting tipa rezila; - ribanje, operacija ki je podobna ostrganju; - strganje ali čiščenje s ščetko, gumijasto plastjo ali površino iz litega železa. Stroji, ki jih ureja ta standard, uporabljajo kroženje vode za prenos odpadkov do izhoda za odpadke. Spodnja stran plošče je včasih zasnovana z dvignjenimi deli, ki pospešijo odvajanje odpadne vode. !Ta evropski standard se ukvarja z nevarnostmi, ki se lahko pojavijo med zagonom, delovanjem, čiščenjem, odstranitvijo blokad hrane, polnjenjem, menjavo orodij, vzdrževanjem in izločitvijo naprave iz uporabe." Naprave, zajete s tem dokumentom, niso namenjene za čiščenje z visokotlačnim vodnim curkom.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Nahrungsmittelmaschinen - Gemüseschälmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Eplucheuses à légumes - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Vegetable peelers - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 13208:2003+A1:2010SIST EN 13208:2004+A1:2010en,fr,de01-oktober-2010SIST EN 13208:2004+A1:2010SLOVENSKI
STANDARD
SIST EN 13208:2004+A1:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 13208:2003+A1
May 2010 ICS 67.260 Supersedes EN 13208:2003English Version
Food processing machinery - Vegetable peelers - Safety and hygiene requirements
Machines pour les produits alimentaires - Eplucheuses à légumes - Prescriptions relatives à la sécurité et à l'hygiène Nahrungsmittelmaschinen - Gemüseschälmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 9 January 2003 and includes Amendment 1 approved by CEN on 9 April 2010.
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, Croatia, 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 © 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13208:2003+A1:2010: ESIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 2 Contents Page Foreword . 3Introduction . 41Scope . 52!Normative references" . 63Terms and definitions - Description . 63.1Terms and definitions . 63.2Description of vegetable peeling machines . 64List of significant hazards . 84.1General . 84.2Mechanical hazards . 84.3Electrical hazards . 104.4Hazards generated by neglecting hygiene principles in the design of the machine . 104.5Hazards generated by neglecting ergonomic principles in machine design . 115Safety and hygiene requirements and/or measures . 115.1General . 115.2Mechanical hazards . 115.3!Electrical hazards". 135.4Hygiene . 145.5Ergonomics . 166Verification of the safety and hygiene requirements and/or measures . 177Information for use . 187.1General . 187.2Instruction handbook . 187.3Marking . 20Annex A (normative)
Noise test code for vegetable peelers (grade 2 of accuracy) . 21Annex B (normative)
Principles of design to ensure the cleanability of vegetable peelers . 23Annex ZA (informative)
!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC" . 38Bibliography . 39
SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 3 Foreword !This document (EN 13208:2003+A1:2010) 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 November 2010, and conflicting national standards shall be withdrawn at the latest by November 2010. This document includes Amendment 1, approved by CEN on 2010-05-12. This document supersedes EN 13208:2003. The start and finish of text introduced or altered by amendment is indicated in the text by tags!"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. It is one of a series of standards on the design and construction of machines used in catering: vegetable cutting machines; catering attachments for machines having an auxiliary drive hub; food processors and blenders; hand-held blenders and whisks; beam mixers; salad dryers; vegetable peelers; cooking kettles equipped with stirrer and/or mixer. !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." !deleted text" 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, Croatia, 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.
SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 4 Introduction Use of vegetable peelers generates various mechanical and other hazards. !Their extensive use in numerous countries justifies the need of a standard covering both safety and the hazards to food hygiene." !deleted text" !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 events are covered are indicated in the scope of this standard. 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. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 5 1 Scope 1.1 This European standard specifies the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry, and in food shops. The machines concerned by this standard are designed to peel different sorts of vegetables and tubers such as potatoes, carrots, salsify, turnips, celery and onions. The standard is limited to machines where the maximum capacity is 50 kg. The machines are not intended to be moved during operation. The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the entire load. This operation can be:
the abrading of the surface of the vegetable or tuber;
the cutting of fine particles of skin if the fitting is of the blade-type;
grating, an operation which is similar to abrading;
scraping or cleaning with a brush, rubber coating or cast iron surface. Machines subject to this standard use water circulation to carry waste to the waste outlet. The underside of the plate is sometimes designed with raised parts which speed up the discharge of the waste water. !This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine." Machines covered by this standard are not intended to be cleaned by high pressure water jets. 1.2 This European standard does not apply to domestic machines. Vegetable peelers have nothing in common with meat derinding machines (which are dealt with in
!EN 12355"), both from their design and use standpoint. 1.3 !This European Standard specifies all significant hazards, hazardous situations and events relevant to vegetable peelers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4)." 1.4 !Noise is not considered to be a significant hazard for vegetable peelers. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is included in Annex A." !deleted text" ! 1.5 It has been assumed in preparing this European Standard that the vegetables to be processed have no foreign bodies, e.g. stones. 1.6 This European Standard is not applicable to vegetable peelers which are manufactured before the date of its publication as EN." SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 6 2 !Normative references The following referenced documents are indispensable for the application 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 614-1:2006, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 953, Safety of machinery — Guards — General requirements for the design and construction of fixed and movable guards EN 1088, Safety of machinery — Interlocking devices associated with guards — Principles for design and selection EN 1672-2:2005, 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 60204:2005, modified) EN 60529:1991, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989) EN ISO 4287:1998, Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters (ISO 4287:1997) EN ISO 4871:1996, Acoustics — Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996) 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 (ISO 11201:1995) EN ISO 12100-1:2003, Safety of machinery — Basic concepts, general principles for design — Part 1: Basic terminology, methodology (ISO 12100-1:2003) EN ISO 12100-2:2003, Safety of machinery — Basic concepts, general principles for design — Part 2: Technical principles and specifications (ISO 12100-2:2003) EN ISO 13849-1, Safety of machinery — Safety related parts of control systems — Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery — Safety distances to prevent hazard zones being reached by the upper and lower limbs (ISO 13857:2008)" 3 Terms and definitions - Description 3.1 Terms and definitions For the purposes of this European Standard, the terms and definitions given in !EN ISO 12100-1:2003" apply. 3.2 Description of vegetable peeling machines 3.2.1 Typical vegetable peeling machine Depending on the design of the machine, the peeling chamber is fitted with either a feed hopper (see Figure 1) or a cover. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 7 Key 1
Water inlet 2
Air gap 3
Peeling chamber 4
Walls 5
Rotating plate 6
Waste outlet 7
Waste outlet connection 8
Base 9
Delivery chute 10
Motor 11
Drive system 12
Feeding system 13
Outlet lid 14
Rim
Figure 1 — Example of a typical vegetable peeler
Figure 2 — Examples of different shapes of removable rotating plates SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 8 3.2.2 Elements of a vegetable peeling machine In general, a vegetable peeler comprises (see Figure 1): a base containing the drive system and the motor and which supports the peeling chamber made up of: removable or fixed vertical cylindrical walls which remain stationary during operation. removable rotating plate having a shape appropriate to the product being processed and to the motion which one wishes to generate. This plate may be covered or fitted with: an abrasive; silicon carbide, carborundum, flint, etc; blades; a grater; smooth or streaked cast iron or structured material; a brush; a rubber coating. a tray for collecting the waste and waste water below the plate; a delivery chute in the side of the peeling chamber; a water inlet at the top of the peeling chamber; a connecting opening for the disposal of waste water; a control panel, grouping together the operating controls. 4 List of significant hazards 4.1 General !This clause contains all the significant hazards, hazardous situations and events, as far as they are dealt with in this European Standard, identified by risk assessment as significant for this type of machinery, and which require action to eliminate or reduce the risk." 4.2 Mechanical hazards 4.2.1 !General" For these machines, the mechanical hazards are low because the operating cycle does not require any manual operation inside the chamber during the peeling. The only manual operation when the plate rotates is the loading with food products which prevents interlocking of the cover. 4.2.2 Access to the danger zones Mechanical hazards arise from the risk of contact with the rotating parts. In the example in Figure 3, the hazard zones are: Zone 1: Access to the peeling chamber via the feeding opening for the product being processed: SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 9 Hazard of crushing of fingers. Zone 2: Access to the peeling chamber via the delivery chute: Hazard of crushing of fingers and hands. Zone 3: Rotating plate: Hazard of abrasion, cutting, trapping of fingers and hands. Zone 4: Drive system: Hazard of crushing, trapping of fingers and hands. Zone 5: Waste outlet: Hazard of crushing, trapping of fingers and hands. Zone 6: Hinged lid: Hazard of impact to fingers, hands and arms.
SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 10
Key 1 Access to zone 1 2 Access to zone 2 3 Access to zone 3 4 Access to zone 4 5 Access to zone 5 6 Access to zone 6 A
Rotating plate Figure 3 — Hazard zones 4.2.3 Loss of stability Hazard of crushing and impact to the body. 4.2.4 Incorrect assembly of rotating plate Hazard of crushing and impact to fingers and hands and cutting in presence of blades. 4.2.5 Handling, cleaning and storage Hazard of crushing and body impact. 4.3 Electrical hazards Hazard of electrical shock by direct or indirect contact with live parts and unexpected start up from restoration of energy supply after interruption. Emission of EMC disturbances interfering with safety arrangements of other machines. 4.4 Hazards generated by neglecting hygiene principles in the design of the machine 4.4.1 Hazards to the operator Hazards from the food being processed and from the cleaning agents used to disinfect the machine. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 11 4.4.2 Hazards to the consumer Inability to clean food and splash area effectively and thoroughly. Contamination of the food by undesirable materials including residues of food, microbiological organisms as well as residues of cleaning and disinfecting fluids. 4.5 Hazards generated by neglecting ergonomic principles in machine design Neglecting ergonomic principles can cause mistakes in operation of controls, or physical injury to the operator due to over-reaching, heavy loads, awkward posture, etc. There is a severe risk of ergonomic problems caused by heavy loads when filling the machine and taking away the peeled product. 5 Safety and hygiene requirements and/or measures 5.1 General Vegetable peelers conforming to this standard 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 12100-2" for hazards relevant but not significant, which are not dealt with by this document (e.g. sharp edges). !For hazards which are to be reduced by the application of the type B-standards such as EN 614-1, EN 953,
EN 1088, EN 60204-1, EN 60529, EN ISO 12100, EN ISO 13849-1 and EN ISO 13857, 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 general risk assessment of the machine." Where the means of reducing the risk is by the physical arrangement or positioning of the installed machine, the manufacturer shall include in the Information for use a reference to the reduction means to be provided, and to any limiting value of the requirement, and, if appropriate, to the means of verification. Where the means of reducing the risk is by a safe system of working the machinery, the manufacturer shall include in the Information for use details of the system and of the elements of training required by the operating personnel. !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 machine when the guards are removed." 5.2 Mechanical hazards !deleted text" 5.2.1 Access to danger zones 5.2.1.1 Zone 1: Access to peeling chamber via feeding opening The gap between the rotating plate and the walls of the peeling chamber shall not exceed 8 mm. 5.2.1.2 Zone 2: Access to the peeling chamber via the delivery chute The shape of the plate shall be designed to prevent generation of a crushing zone between the plate and the edge of the opening e.g. a rim around the plate (see Figures 1 and 4). SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 12 Key 1
Open door 2
Opening 3
Delivery chute 4
Rotating plate 5
Crushing zone (rim)
Figure 4 — Zone 2 5.2.1.3 Zone 3: Rotating plate The rotating plate shall be designed so that it does not present any sharp parts accessible to the operator, nor create any shearing points with the walls of the peeling chamber. If the rotating plate is equipped with blades, then their cutting depth shall not be more than 0,5 mm, and the width of the opening in front of the blades shall not exceed 8 mm (see Figure 5).
Figure 5 5.2.1.4 Zone 4: Drive system Access to the danger zone shall be prevented by fixed guards complying with EN 953. 5.2.1.5 Zone 5: Waste outlet It shall not be possible for a finger to access any gap between the surfaces below the rotating plate and the rotating plate or its drive components. Any guard provided to prevent this access shall conform to Table 4 of
!EN ISO 13857:2008" and shall require the use of a tool to dismantle. 5.2.1.6 Zone 6: Hinged lid When a hinged lid is fitted, it shall remain in the fully open position until closed intentionally e.g. it shall open through more than 95° from the horizontal. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 13 5.2.2 Stability Vegetable peelers shall be designed and manufactured to not slip or topple over during intended operating conditions. If the machine is to be fixed to the ground, the manufacturer shall indicate in the instruction handbook the value and sizes of the fixing forces. 5.2.3 Assembly of the rotating plate The rotating plate shall be designed so that it shall not be possible for it to assembled incorrectly, e.g. by using a pin in a unique relation with a slot (see Figure 6). Special tools necessary for the assembly and disassembly of the plates shall be provided with the machine by the manufacturer.
Figure 6 5.2.4 Handling, cleaning and storage All necessary information required for safe transport and handling shall be marked clearly on the packaging and shall also be indicated in the instruction handbook. 5.3 !Electrical hazards 5.3.1 General Electrical equipment, for example switches, that may be exposed to water, e.g. during cleaning, shall be protected to an appropriate IP rating according to EN 60529 and EN 60204-1. The electrical equipment shall comply with EN 60204-1:2006, with the following precision. 5.3.2 Safety requirements related to electromagnetic phenomena The machines shall have sufficient immunity to electromagnetic disturbances to enable them to operate safely as intended and not fail to danger when exposed to the levels and types of disturbances intended by the manufacturer. The manufacturer of the machines shall design, install and wire the equipment and sub-assemblies taking into account the recommendations of the suppliers of these sub-assemblies. 5.3.3 Protection against electric shock The electrical equipment shall comply with Clause 6 of EN 60204-1:2006. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 14 5.3.4 Power circuits Devices for detection and interruption of over-current shall be applied to each live conductor in compliance with
EN 60204-1:2006, 7.2.3. In case of single phase machines, no such device is required for the earthed neutral conductor. 5.3.5 Protection against earth faults in control circuits For machinery supplied from a single-phase conductor and an earthed neutral conductor, there is no requirement for double pole interruption of the control circuit. The single pole interruption shall be in the phase conductor (see 9.4.3.1 of EN 60204-1:2006). 5.3.6 Emergency stop Machines shall be fitted with at least one emergency stop (see 10.7 of EN 60204-1:2006), as far as the risk assessment carried out by the manufacturer doesn't allow to establish that such a device would not reduce the stopping time, or would not enable the special measures, required to deal with the risk, to be taken. In general no emergency stop is required for vegetable peelers. In this case particular attention shall be given to the accessibility of the normal OFF switch from the operator position. 5.3.7 Motor enclosures Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure (see 14.2 of
EN 60204-1:2006) that guarantees a minimum degree of protection of IP23." 5.4 Hygiene 5.4.1 General The vegetable peeler shall be designed in accordance with EN 1672-2, the requirements given below and in accordance with annex B. Hygiene zones, as defined in 3.4 of !EN 1672-2:2005", are shown in Figure 7. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 15
Key 1
Food area 2
Non food area
Figure 7 — Hygiene zones 5.4.2 Food area The following parts shall be considered to be in the food area as defined in EN 1672-2: the part of the peeling chamber located above the rotating plate; the upper side of the rotating plate; the inside surfaces of the product delivery chute; the internal surface of the feed hopper or cover. 5.4.3 Non food area The non food area shall include any other areas other than food area outlined above. The lower part of the peeling chamber (area underneath the rotating plate) shall be designed so that no liquid is retained. 5.4.4 Surface finish The maximum roughness values shall comply with the requirements of EN 1672-2 and annex B, except for the abrasive surfaces which may exceed these values. 5.4.5 Cleanability All food areas shall be easily cleanable and where necessary capable of being disinfected. In the food area, fasteners such as screws, bolts, and rivets shall be avoided unless technically necessary. Where technically necessary they shall be chosen from those in Figure B.11. SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 16 The manufacturer shall give in the instruction handbook detailed information regarding the cleaning procedures, intervals, and products recommended to be used. The rotating plate shall be removable, and designed to enable it to be easily installed, removed and cleaned. The surfaces beneath rotating plate shall be easily cleanable. NOTE Because of the problem of contamination these machines are not intended to be cleaned with waterjet (see 7.2.d). 5.4.6 Water supply The water inlet shall be designed such that when the machine is filled, water cannot flow back into the water supply. This shall be prevented by: forming an "air gap". In this case, a minimum height of 20 mm between the highest level of the water and the termination of the supply pipe shall exist to form the "air gap" (see Figure 8), or,
fitting a non-return valve, or, providing any alternative device giving an equivalent level of effectiveness. The diameter of the overflow, if any, shall be at least two times the internal diameter of the supply pipe. The Instruction for use shall include recommendations for the safe disposal of waste products, including water. !Dimensions in millimetres"
Key 1 Water supply Figure 8 — Examples of "air gap" 5.5 Ergonomics Regard shall be given to the ergonomic principles set out !in 4.8 of EN ISO 12100-2:2003 and
EN 614-1:2006". Any information necessary to achieve the ergonomic objectives which the user must follow shall be included in the instruction handbook. The vegetable peeler shall be designed so that it can be used with a lifting device for loading and removal of peeled products if the load is more than 25 kg. The manufacturer shall include in the instruction handbook information on lifting devices to be used.
SIST EN 13208:2004+A1:2010
EN 13208:2003+A1:2010 (E) 17 6 Verification of the safety and hygiene requirements and/or measures This clause contains the methods of testing for the presence and adequacy of the safety requirements stated in clause 5. All safety measures of clause 5 contain self-evident criteria of acceptance.
Verification of the requirements can be made by means of inspection, calculation, or testing.
These shall be applied to a machine in a fully commissioned condition but partial dismantling may be necessary for the purpose of some checks.
Such partial dismantling shall not invalidate the result of the verification. Methods of verification are given in Table 1. Table 1 Subclause Method of verification 5.2.1 Visual inspection and measurement.
Examination of instructions to users concerning handling devices. 5.2.2 The machine shall not topple over when it is inclined at an angle of 10° in relation to the horizontal plane. However, if, when the machine is inclined at an angle of 10°, a part of the machine comes into contact with the support surface, the machine shall be placed on an accessory support which will be inclined at an angle of 10° in the most unfavourable direction.
The machine shall not slip when operating as intended. 5.2.3 Visual inspection !5.3 V
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