SIST EN 12853:2002+A1:2010
(Main)Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements
Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements
1.1 This European Standard specifies the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutional catering, and in food shops. The term "hand-held blenders" is used to refer to the equipment covered by this standard. The machines covered by this standard are hand-held appliances whose tool is intended to process a foodstuff in a container. Tools are designed to crush, mix, mash, emulsify, etc. foodstuffs such as vegetables into soups, mashes, purees, sauces, mayonnaise, cream, dairy products and more generally to process all solid, liquid, pasty or powdery foodstuffs to obtain a homogeneous fluid. These appliances are designed to process up to 100 l of food in one operation.
This standard applies to the following machines, according to their weight and to the operating modes required by their intended use:
- manually operated machines, using one or both hands, actuated throughout the whole operation (see figure 1);
- machines operating resting on the bottom of the container (see figure 2);
- machines fixed to or placed on a special support which can be fitted to the container (see figure 3). The support acts as a substitute for the operator for operations that take a long time or for food processing which may present risks of burns (steam or splashes).
1.2 This standard does not apply to:
- domestic machines;
- vertical crushers, sieves mounted on trolleys and beam mixers (beam mixers are covered by EN 12854:2003).
1.3 This European Standard specifies all significant hazards, hazardous situations and events relevant to hand-held blenders and whisks, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
Nahrungsmittelmaschinen - Handmixer und Handrührer - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm legt die Sicherheits- und Hygieneanforderungen für die Konstruktion und
Herstellung von Handmixern und Handrührern fest, die in der gewerblichen und institutionellen Gastronomie
sowie in Lebensmittelgeschäften zum Einsatz kommen.
Der Begriff „Handmixer“ wird verwendet, um sich auf die Geräte zu beziehen, die von dieser Norm erfasst
werden.
Die von dieser Norm erfassten Maschinen sind Handgeräte, deren Werkzeug dazu verwendet wird, Lebensmittel
in einem Behälter zu bearbeiten. Die Werkzeuge sind so konstruiert, dass sie Lebensmittel wie Gemüse
in Suppen, Breie, Pürees, Soßen, Mayonnaise, Creme, Molkereiprodukte zerkleinern, mischen, zerdrücken,
emulgieren und ganz allgemein alle festen, flüssigen, pastösen oder pulverförmigen Lebensmittel so verarbeiten,
dass man eine homogene Flüssigkeit erhält.
Diese Geräte sind so konstruiert, dass in einem Arbeitsgang Lebensmittel bis zu einem Volumen von 100 l
verarbeitet werden können.
Je nach ihrem Gewicht und den für ihre bestimmungsgemäße Verwendung erforderlichen Betriebsarten gilt
diese Norm für folgende Maschinen:
⎯ handbetriebene Maschinen, wobei für den gesamten Arbeitsvorgang eine oder beide Hände benutzt
werden (siehe Bild 1),
⎯ freistehende Maschinen, die auf dem Behälterboden stehen (siehe Bild 2),
⎯ Maschinen, die an einer besonderen Halterung, die am Behälter angebracht werden kann, befestigt sind
oder auf ihr stehen, (siehe Bild 3). Die Halterung ist für den Operator bei lang andauernden Arbeitsvorgängen
vorgesehen oder bei der Verarbeitung von Lebensmitteln, bei denen Verbrennungsrisiken
bestehen (Dampf oder Spritzer).
Machines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions relatives à la sécurité et à l'hygiène
1.1 La présente Norme européenne spécifie les prescriptions de sécurité et d’hygiène relatives à la conception et
la fabrication de batteurs et fouets portatifs utilisés dans la restauration commerciale et des collectivités ainsi que
dans les magasins d’alimentation.
Dans le texte qui suit, le terme «batteurs portatifs» est utilisé pour faire référence aux équipements couverts
par la présente Norme européenne.
Les machines couvertes par la présente norme sont des appareils portatifs dont l’outil est destiné à traiter un aliment
dans un récipient. Les outils sont essentiellement conçus pour écraser, mélanger, broyer, émulsifier, etc.
des aliments tels que des légumes dans les soupes, purées, sauces, mayonnaises, crèmes, produits laitiers, et,
de façon générale, pour traiter tous les aliments solides, liquides, en pâte ou en poudre, en vue d'obtenir une phase
fluide homogène.
Ces appareils sont conçus pour traiter jusqu'à 100 l de produit en une seule opération.
La présente norme s’applique aux machines suivantes, définies selon leur poids et leur mode de fonctionnement
en fonction de l'usage prévu :
- machines portatives à fonctionnement manuel, ayant une ou deux poignées, à action maintenue pendant toute
leur durée d’utilisation (voir Figure 1) ;
- machines autonomes, s’appuyant au fond du récipient (voir Figure 2) ;
- machines fixées ou montées sur un support spécial qui peut être fixé au récipient (voir Figure 3). Le support
remplace l’utilisateur pour les opérations de longue durée ou pour des produits alimentaires présentant
des risques de brûlures (vapeur ou éclaboussures).
1.2 La présente norme ne s'applique pas :
- aux machines à usage domestique ;
- aux broyeurs verticaux, aux tamis montés sur des chariots et aux broyeurs verticaux à moteur montés sur chariot
(les broyeurs verticaux sont couverts par la norme !EN 12854:2003").
(...)
Stroji za predelavo hrane - Ročni mešalniki in stepalniki - Varnostne in higienske zahteve (vključno z dopolnilom A1)
1.1 Ta evropski standard določa varnostne in higienske zahteve za načrtovanje in izdelavo ročnih mešalnikov in stepalnikov, ki se uporabljajo v komercialnem in institucionalnem gostinstvu in v trgovinah z živili. Izraz »ročni mešalnik« se uporablja za sklicevanje na opremo, zajeto s tem standardom. Naprave, zajete v tem standardu, so ročne naprave, katerih orodje je namenjeno za predelavo živila v posodi. Orodja so načrtovana tako, da drobijo, mešajo, emulgirajo itd. živila, kot so zelenjava v juhe, kaše, pireje, omake, majoneze, smetane, mlečne proizvode oziroma bolj na splošno, da predelajo vse trdna in tekoča živila, paste ali praškasta živila za pridobivanje homogene tekočine. Te naprave so načrtovane za predelavo do 100 l hrane pri enem delovanju.
Ta standard velja za naslednje naprave, glede na njihovo težo in načine delovanja, ki jih zahteva njihova namenjena uporaba:
- ročno upravljane naprave z uporabo ene ali obeh rok, vključene skozi celotno delovanje (glej Sliko 1);
- naprave, ki delujejo tako, da počivaja na dnu posode (glej Sliko 2);
- naprave pritrjene ali postavljene na posebno podporo, ki se lahko namesti na posodo (glej Sliko 3). Podpora služi kot nadomestek za operaterja pri delovanju, ki traja dalj časa, ali pri predelavi hrane, ki lahko predstavlja tveganje za opekline (para ali pljuski).
1.2 Ta standard ne velja za:
- gospodinjske naprave;
- navpične drobilnike, na vozičke nameščena sita in palične mešalnike (palični mešalniki so zajeti v EN 12854:2003).
1.3 Ta evropski standard obravnava vse velike nevarnosti, nevarne situacije in primere, ki se nanašajo na ročne mešalnike in stepalnike, kadar se uporabljajo, kot predvideno, in pod pogoji napačne uporabe, ki jih razumno predvidi proizvajalec (glej Klavzulo 4).
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Nahrungsmittelmaschinen - Handmixer und Handrührer - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 12853:2001+A1:2010SIST EN 12853:2002+A1:2010en,fr01-junij-2010SIST EN 12853:2002+A1:2010SLOVENSKI
STANDARDSIST EN 12853:20021DGRPHãþD
SIST EN 12853:2002+A1:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 12853:2001+A1
May 2010 ICS 67.260 Supersedes EN 12853:2001English Version
Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements
Machines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions relatives à la sécurité et à l'hygiène Nahrungsmittelmaschinen - Handmixer und Handrührer - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 20 April 2001 and includes Amendment 1 approved by CEN on 25 March 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 12853:2001+A1:2010: ESIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 2 Contents Foreword . 3Introduction . 41Scope . 52!Normative references" . 63Terms and definitions – Description. 73.1Terms and definitions . 73.2Description . 74!List of significant hazards . 84.1Mechanical hazards" . 84.2Electrical hazards . 84.3Thermal hazards . 84.4Hazards generated by neglecting hygiene principles in machine design . 94.5Hazards generated by neglecting ergonomic principles in machine design . 95!Safety and hygiene requirements and/or protective measures . 95.1General" . 95.2Mechanical hazards . 95.3!Electrical hazards". 115.4Thermal hazards . 125.5Hygiene . 125.6Ergonomics . 136Verification of safety and hygiene requirements and/or measures . 137Information for use . 157.1!General" . 157.2Instruction handbook . 157.2Marking . 17Annex A (normative)
Noise test code for hand-held blenders and whisks (Grade 2 of accuracy) . 18Annex B (normative)
Principles of design to ensure the cleanability of hand-held blenders and whisks . 21Annex ZA (informative)
!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC" . 30Bibliography . 31 SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 3 Foreword !This document (EN 12853:2001+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 2010-03-25. This document supersedes EN 12853:2001. 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 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 4 Introduction The use of hand-held blenders and whisks generates various mechanical or other hazards. !Their extensive use justifies the need for 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 o the provisions of this type C standard. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 5 1 Scope 1.1 This European Standard specifies the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutional catering, and in food shops. The term "hand-held blenders" is used to refer to the equipment covered by this standard. The machines covered by this standard are hand-held appliances whose tool is intended to process a foodstuff in a container. Tools are designed to crush, mix, mash, emulsify, etc. foodstuffs such as vegetables into soups, mashes, purees, sauces, mayonnaise, cream, dairy products and more generally to process all solid, liquid, pasty or powdery foodstuffs to obtain a homogeneous fluid. These appliances are designed to process up to 100 l of food in one operation. This standard applies to the following machines, according to their weight and to the operating modes required by their intended use: manually operated machines, using one or both hands, actuated throughout the whole operation (see figure 1); machines operating resting on the bottom of the container (see figure 2); machines fixed to or placed on a special support which can be fitted to the container (see figure 3). The support acts as a substitute for the operator for operations that take a long time or for food processing which may present risks of burns (steam or splashes).
Figure 1 Manually operated machine Figure 2 Free-standing machine Figure 3 Fixed machine !deleted text" SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 6 1.2 This standard does not apply to: domestic machines; vertical crushers, sieves mounted on trolleys and beam mixers (beam mixers are covered by !EN 12854:2003"). 1.3 !This European Standard specifies all significant hazards, hazardous situations and events relevant to hand-held blenders and whisks, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). 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." 1.4 !Noise is not considered to be a significant hazard for hand-held blenders and whisks. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore, the information to be provided and a noise test code are given in this European Standard." 1.5 !This European Standard is not applicable to hand-held blenders and whisks which are manufactured before the date of its publication as EN." 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 — General requirements for the design and construction of fixed and movable guards 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) 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 (ISO 3744:1994) 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 13732-1:2006, Ergonomics of the thermal environment — Methods for the assessment of human responses to contact with surfaces — Part 1: Hot surfaces (ISO 13732-1:2006) SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 7 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 danger zones being reached by upper and lower limbs (ISO 13857:2008)" 3 Terms and definitions – Description 3.1 Terms and definitions !For the purposes of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following apply." 3.1.1 blender machine for crushing and pulverizing, equipped with a cutting tool composed of highspeed rotating blades which may be sharp and/or perforated. The rotating tool is located at the end of a shaft immersed in the processed food for progressively blending the food bulk 3.1.2 whisk machine for beating and emulsifying, equipped with tool composed of flexible and long wires gathered together around one or several rotating shaft(s). The tool operates with a large part of its length immersed in the processed food 3.2 Description Depending on the type of processing, the usual length of the operation may vary from a few seconds to more than ten minutes. Operation is designed to be discontinuous. The rated power of hand-held blenders is usually less than 500 W. The weight of these appliances is usually less than 10 kg. Hand-held blenders usually consist of (see figure 4): a) a body (1) which contains or supports: a motor and its transmission (2); one or several control devices, e.g.: on/off control, variable speed drive, selector (3); one or several handles (4); one or several food processing tools/attachments which can be either fixed or removable (5). b) where applicable, a support which can be fitted to a range of containers (6).
SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 8
Figure 4 — Description of a hand-held blender 4 !List of significant hazards 4.1 Mechanical 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 Electrical hazards Electrical shocks hazards may arise due to the ingress of moisture and liquids into the appliance caused by: the appliance falling into liquid; or liquids being splashed or hosed onto the appliance; or the appliance being used in a high humidity environment such as a steam-filled kitchen; or the appliance being handled by a person with wet hands. 4.3 Thermal hazards Thermal hazards of burning hands and arms may arise from: contact with splashed processed hot food, steam or thermal radiations; contact with the hot handgrip. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 9 4.4 Hazards generated by neglecting hygiene principles in machine design 4.4.1 Hazards to the operator Hazards from the food being processed, e.g. inhalation of flour, sugar, … and from the cleaning agents used to disinfect the machine. NOTE See also !prCEN/TR 1672-1:-" which deals with the hygiene risk to the operator. 4.4.2 Hazards to the consumer Inability to clean food and splash areas 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 incorrect operation of controls and damage due to over-reaching, heavy loads, awkward posture. Poor design of grips and manual control. 5 !Safety and hygiene requirements and/or protective measures 5.1 General Machinery 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 relevant but not significant hazards, which are not dealt with by this European Standard. For hazards which are to be reduced by the application of the type B-standards such as EN 614-1, EN 953,
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. 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 5.2.1 Unintended starting Due to the weight of the appliance and the need to operate it manually, in most cases with both hands, and for up to ten minutes, the resulting physical fatigue that would affect the operator precludes the systematic use of hold-to-run controls. The switch shall be so designed and located that any unintended actuation of it is prevented during foreseeable handling of the machine (operational use, cleaning, storage, etc.). 5.2.2 Bursting of tool Rotary food processing attachments and tools shall be designed and dimensioned to avoid the hazard of bursting during rotation under the effect of kinetic energy. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 10 5.2.3 Disconnection of parts All machine parts shall be designed and manufactured to prevent them from being unintentionally separated from the machine body during operation. 5.2.4 Moving parts: tools and transmission 5.2.4.1 Tools for food processing 5.2.4.1.1 Blender For functional reasons the openings in the housing of the blade cannot comply with !EN ISO 13857:2008" and may allow a cutting injury. There shall be at least a fixed guard on the drive side overlapping the cutting blades by a minimum of 10 mm in the radial and 5 mm in the axial dimensions (see figure 5). The grip zone and the grips shall be designed and constructed in such a way that the operator's hands are kept away from the danger zone formed by the tool movement. The distance between these two zones shall be greater than or at least equal to 300 mm (see figure 6). 5.2.4.1.2 Whisk For functional reasons the whisk area cannot be guarded to comply with !EN ISO 13857:2008" and may allow crushing injury. A guard shall be provided to avoid accidental slipping of the hand into the tool. Its dimensions shall be at least 30 mm greater than the dimensions of the handgrip zone in all directions, and it shall be located between the handgrip zone and the tool (see figure 7). The risk of injury shall be brought to the attention of the user in the instruction manual.
Key 1 Lower limit of the grip zone
Figure 5 Fixed guard on the drive side Figure 6 Safety distance between the grip
zone and the tool
SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 11
Figure 7 Protecting guard 5.2.4.2 Other mobile parts Driving and transmission parts as well as supports shall be fitted with fixed guards preventing access to moving parts (other than the tool). Guards shall meet the requirements of !EN 953". Openings in the guards and in the structure of the machine shall meet the requirements of table 4 of !EN ISO 13857:2008". When the appliance includes removable processing attachments, so as to avoid trapping hazards, no part of the driving device shall protrude from outside the housing. 5.3 !Electrical hazards 5.3.1 General Electrical equipment, for example switches, that may be exposed to water, e.g. during cleaning, they shall be protected to an appropriate IP rating according to EN 60529 and EN 60204-1. Electrical equipment shall comply with EN 60204-1 with specific requirements of 5.3 taking precedence. 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. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 12 5.3.3 Protection against electric shock The electrical equipment shall comply with Clause 6 of EN 60204-1:2006. 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 hand-held blenders and whisks. 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 Thermal hazards Prevention of hazards due to the processing of hot foodstuffs with temperatures around 90 °C to 100 °C (heat radiation, steam, splashes) shall be considered to be satisfactory if the temperature of gripping zones comply with the test defined in table 1, clause 6. 5.5 Hygiene 5.5.1 General The machine shall be designed in accordance with !EN 1672-2:2005" and the requirements given below. They shall also be designed in accordance with annex B. Hygiene zones (examples) are shown in figure 8. 5.5.2 Food area The following parts shall be considered to be in the food area as defined in !EN 1672-2:2005": attachments and tools including the parts which become immersed in the food, other areas of the attachments/tools, and the body of the machine if under intended conditions of use food product comes in contact with these and returns into the product. The food areas of whisks, beaters, blenders and other tools or attachments shall be designed to prevent as far as is technologically possible, product becoming trapped, be easy to clean thoroughly and, if necessary, disinfect. Fasteners, such as screws, bolts and nuts shall be avoided in food area as far as is technologically possible. If these are used they shall be easy to clean thoroughly. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 13 The machine shall be designed to ensure that lubricants do not leak from it into the food and lubricants shall be compatible with food. 5.5.3 Splash area The following parts shall be considered to be in the splash area as defined in !EN 1672-2:2005": handles; on/off controls. 5.5.4 Non food area All other parts of the machine shall be considered to be in the non food area as defined in !EN 1672-2:2005".
Key 1 Food area 2 Non food area 3 Marking of the depth of immersion Figure 8 Hygiene zones 5.6 Ergonomics !Regard shall be given to the safeguards 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 have to follow shall be included in the instruction handbook." A specifically designed support shall be separately provided if the mass of the machine is more than 10 kg. Dimension, number and location of the means of gripping and holding shall take into account the mass, volume, centre of gravity and power characteristics of the machine and the operating conditions. 6 Verification of 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-evidence 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 verification. SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 14 Methods of verification are given in Table 1." !Table 1 Clause Method of verification 5.2.1 Visual inspection and manual test. Handle the machine by the grips, put it on a table in all the positions. The machine shall not start. 5.2.2 The test shall be carried out with the machine operating at a speed 20 % higher than the maximum rotation speed of the un-laden machine, for 1 min minimum being fitted successively with its various possible tools. No damage (bursting, permanent deformation) shall result from this test. 5.2.3 The test on the un-laden machine specified above in 5.2.2 is sufficient to evaluate compliance with this requirement. 5.2.4 Visual inspection. 5.3 Verification shall be in accordance with Clause 18 of EN 60204-1:2006. 5.4 Dip the machine in operation to two thirds of the tool height into a vessel containing boiling water. Stop the heating. After 5 min, stop the machine and record the temperature of the gripping zones. For each zone the probe is to be placed in three points at least 2 cm apart from one another. In none of these points shall the temperature exceed the limit of no burn over a time period of 10 s and according to the used material, as defined in EN ISO 13732-1:2006. Check that no splashes have reached the gripping zones. 5.5 In accordance with Annex B 5.6 Measurement of distances Visual inspection Functional test "
SIST EN 12853:2002+A1:2010
EN 12853:2001+A1:2010 (E) 15 7 Information for use 7.1 !General Information for use shall meet the requirements of Clause 6 of EN ISO 12100-2:2003. An instruction handbook shall be provided." 7.2 Instruction handbook !The instruction handbook shall meet the requirements of 6.5 of EN ISO 12100-2:2003." It shall indicate to the user the conditions of installation, use and maintenance (generally defined by the supplier of the electric/electronic equipment) to be met in order to achieve the electromagnetic compatibility. It shall include at least the following information: a) information relating to installation: information on the method of electrical connection to supply; information on the method of fixing the support to the appliance.
b) information relating to commissioning: information about prevention measures which have to be taken by the user; meaning of marks and labels. c) information on the equipment itself: weight of the machine; detailed description of the equipment, its fittings, its guards and/or safety devices; comprehensive range of applications for which the blender is intended and prohibited usages if any; ! the instruc
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