SIST EN 15774:2011
(Main)Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
This European Standard applies to machines for the processing of fresh and filled pasta, by mixing, kneading, dough sheet forming, pasta forming and pasteurizing, as described in Clause 3. It applies to stationary and movable machines (not intended to be moved during operation), with a nominal capacity of not less than 25 kg/h. This European Standard deals with all significant hazards, hazardous situations, and events when the machines falling within the scope of this standard are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of themachines' lifetime: transport, assembly and installation, commissioning, setting and adjusting, operation, cleaning, fault finding, maintenance, de-commissioning, dismantling, disabling and scrapping. This European Standard applies to the following groups of machines: - discontinuous manually loaded kneading machines with or without lifting and tilting devices; - continuous kneading machine; - combination of dough kneading and dough sheet forming machine; - forming machine processing one single dough sheet; - forming machine processing two dough sheets; - dough sheet forming machine; - sizing roller machine; - dough transport shuttle machine; - steam pasteurizer machine; - cooler machine; - dough sheet cutting machine; - gnocchi machine; - typical shapes pasta machine.
Nahrungsmittelmaschinen - Maschinen zur Herstellung von frischen und gefüllten Teigwaren (Tagliatelle, Cannelloni, Ravioli, Tortellini, Orecchiette und Gnocci) - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm behandelt Maschinen zur Herstellung von frischen und gefüllten Teigwaren durch
Mischen, Kneten, Laminieren, Nudelformung und Pasteurisierung, wie in Abschnitt 3 definiert.
Diese Norm ist auf stationäre und ortsveränderliche Maschinen (ein Verschieben ist während der Benutzung
ist nicht vorgesehen) mit einem Nenndurchsatz von nicht weniger als 25 kg/h anwendbar.
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefahrensituationen und Ereignisse, die
auf Maschinen im Anwendungsbereich dieser Norm zutreffen, wenn sie bestimmungsgemäß und unter
Bedingungen, die vom Hersteller als Fehlanwendung vernünftigerweise vorhersehbar sind, verwendet werden
(siehe Abschnitt 4). Sie behandelt die Gefährdungen, die während der folgenden Phasen der Lebensdauer
dieser Maschine auftreten: Transport, Montage und Installation, Inbetriebnahme, Einrichten und Einstellen,
Betrieb, Reinigung, Fehlersuche, Wartung, Abbau, Zerlegung, Außerbetriebsetzen und Verschrottung.
Dieses Dokument ist für folgende Maschinengruppen anwendbar:
⎯ diskontinuierliche mit Hand beladene Knetmaschinen mit oder ohne Hebe- und Kippeinrichtungen;
⎯ kontinuierliche Knetmaschine
⎯ Kombination von Teigknetmaschine und Teigbahnformmaschine;
⎯ Formmaschine für die Verarbeitung einer Teigbahn;
⎯ Formmaschine für die Verarbeitung von zwei Teigbahnen;
⎯ Teigbahnformmaschine (Laminator);
⎯ Kalibrierwalzenmaschine;
⎯ Teigbehältertransporteur;
⎯ Dampfpasteurisierer;
⎯ Kühleinrichtung;
⎯ Teigbahnschneideeinrichtung;
⎯ Gnocchi-Maschine;
⎯ Formmaschine für typische Nudeln.
Diese Europäische Norm ist für die folgenden Maschinen nicht anwendbar:
⎯ Haushaltsgeräte;
⎯ Zusatzgeräte (die die Charakteristik des Produkts nicht ändern): Fördereinrichtungen, die nicht Teil der
Maschine sind, Wiege- und Verpackungseinrichtungen, Hebe- und Kippeinrichtungen (werden in
EN 13288 behandelt).
Diese Europäische Norm ist nicht für Nudelverarbeitungsmaschinen anwendbar, die vor dem CENAusgabedatum
dieser Europäischen Norm hergestellt werden.
Machines pour les produits alimentaires - Machines pour pâtes alimentaires (tagliatelle, cannelloni, ravioli, tortellini et gnocchi) - Exigences relatives à la sécurité et à l'hygiène
Le présent projet de Norme européenne s’applique aux machines de transformation des pâtes fraîches et farcies, utilisées pour le mélange, le pétrissage, le feuillet de pâte (laminage), le formage et la pasteurisation, comme défini dans l’Article 3.
Il s’applique aux machines fixes et mobiles (non destinées à être déplacées pendant le fonctionnement), d'une capacité nominale d’au moins 25 kg/h.
Le présent document traite tous les phénomènes dangereux significatifs, situations dangereuses, événements dangereux associés aux machines de transformation des pâtes alimentaires, lorsqu’elles sont utilisées dans les conditions normales d’utilisation et dans des conditions de mauvais usage raisonnablement prévisible par le fabricant (voir Article 4). Il traite des phénomènes dangereux relatifs aux phases suivantes des conditions normales d’utilisation : transport, assemblage et installation, mise en service, paramétrage et réglage, fonctionnement, nettoyage, détection de défaut, entretien, mise hors service et démontage.
Ce document s'applique aux groupes suivants de machines :
- machines de pétrissage discontinu à chargement manuel avec ou sans dispositifs de levage et d’inclinaison ;
- machine de pétrissage continu :
a) cuve de pétrissage à arbre simple ou double ;
b) dispositif de pré-mélange ;
c) dispositif de dosage de farine ;
d) dispositif de dosage de liquide ;
e) systèmes de stabilisation de pâte ;
- machine combinée de pétrissage et de façonnage de pâte feuilletée ;
- machine de laminage pour un seul feuillet de pâte ;
- machine de laminage pour deux feuillets de pâte ;
- laminage de feuillet de pâte ;
- rouleaux de calibrage ;
- chariot de transport de pâte ;
- pasteurisateur à vapeur ;
- refroidisseur ;
- découpage de feuillet de pâte ;
- machine à gnocchi ;
- machine à façonner les pâtes.
La présente norme n'est pas applicable aux machines suivantes :
- machines domestiques ;
- machines à usage de laboratoire ;
Stroji za predelavo hrane - Stroji za obdelavo svežih in polnjenih testenin (široki rezanci, kaneloni, ravioli, tortelini, ušesca in školjke) - Varnostne in higienske zahteve
Ta evropski standard velja za stroje za predelavo svežih in polnjenih testenin z mešanjem, gnetenjem, oblikovanjem testa v plasti, oblikovanjem testenin in pasterizacijo, kot je opisano v Klavzuli 3. Velja za stacionarne in premične stroje (ki se jih med delovanjem ne sme premikati) z najmanjšo nazivno kapaciteto 25 kg/uro. Ta evropski standard obravnava vse velike nevarnosti, nevarne situacije in dogodke, kadar se stroji znotraj področja uporabe tega standarda uporabljajo kot predvideno in pod pogoji napačne uporabe, ki jih razumno predvidi proizvajalec (glej klavzulo 4). Obravnava nevarnosti med naslednjimi fazami življenjske dobe strojev: prevoz, montaža in namestitev, usposobitev, nastavljanje in prilagajanje, delovanje, čiščenje, iskanje napak, vzdrževanje, izločitev iz uporabe, razstavljanje, izklapljanje in uničenje. Ta evropski standard velja za naslednje skupine strojev: - nezvezni, ročno polnjeni stroji za gnetenje z ali brez naprav za dvigovanje in nagibanje; - zvezni stroji za gnetenje; stroj, ki kombinira gnetenja testa in oblikovanje testa v plasti; stroj za oblikovanje, ki obdeluje eno plast testa; - stroj za oblikovanje, ki obdeluje dve plasti testa; stroj za oblikovanje plasti; - stroj za merjenje z valji; stroj za lokalni prevoz testa; stroj za pasteriziranje s paro; hladilni stroj; stroj za rezanje plasti testa; stroj za školjke; stroj za testenine tipičnih oblik..
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za obdelavo svežih in polnjenih testenin (široki rezanci, kaneloni, ravioli, tortelini, ušesca in školjke) - Varnostne in higienske zahteveNahrungsmittelmaschinen - Maschinen zur Herstellung von frischen und gefüllten Teigwaren (Tagliatelle, Cannelloni, Ravioli, Tortellini, Orecchiette und Gnocci) - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Machines pour pâtes alimentaires (tagliatelle, cannelloni, ravioli, tortellini et gnocchi) - Exigences relatives à la sécurité et à l'hygièneFood processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 15774:2010SIST EN 15774:2011en01-januar-2011SIST EN 15774:2011SLOVENSKI
STANDARD
SIST EN 15774:2011
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 15774
November 2010 ICS 67.260 English Version
Food processing machinery -Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
Machines pour les produits alimentaires - Machines pour pâtes alimentaires (tagliatelle, cannelloni, ravioli, tortellini, orecchiette et gnocchi) - Prescriptions relatives à la sécuritéet à l'hygiène
Nahrungsmittelmaschinen - Maschinen zur Herstellung von frischen und gefüllten Teigwaren (Tagliatelle, Cannelloni, Ravioli, Tortellini, Orecchiette und Gnocci) - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 October 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-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, 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 15774:2010: ESIST EN 15774:2011
EN 15774:2010 (E) 2 Contents Page Foreword .7Introduction .81 Scope .92 Normative references . 103 Terms and definitions and description of machines . 113.1 Terms and definitions . 113.2 Description of machines for processing fresh and filled pasta . 113.2.1 discontinuous manually loaded kneading machines with or without lifting and tilting devices (Figure 1) . 113.2.2 continuous kneading machine (see Figure 2) . 123.2.3 combination of dough kneading and dough sheet forming machine (see Figure 7) . 173.2.4 forming machine processing one single dough sheet (see Figure 8) . 183.2.5 forming machine processing two dough sheets (see Figure 9) . 193.2.6 dough sheet forming machine (see Figure 10) . 203.2.7 sizing roller machine (see Figure 11). 213.2.8 dough transport shuttle machine (see Figure 12) . 223.2.9 steam pasteurizer machine (see Figure 13) . 233.2.10 cooler machine (see Figure 14) . 243.2.11 dough sheet cutting machine (see Figure 15) . 253.2.12 gnocchi machine (see Figure 16) . 263.2.13 typical shapes pasta machine (see Figure 17) . 274 List of significant hazards . 284.1 General . 284.2 Mechanical hazards . 284.2.1 General . 284.2.2 Discontinuous manually loaded kneading machines with or without lifting and tilting devices . 294.2.3 Continuous kneading machine . 304.2.4 Combination of dough kneading and dough sheet forming machine . 314.2.5 Forming machine processing one single dough sheet . 324.2.6 Forming machine processing two dough sheets . 334.2.7 Dough sheet forming machine . 344.2.8 Sizing roller machine . 354.2.9 Dough transport shuttle machine . 364.2.10 Steam pasteurizer machine . 374.2.11 Cooler machine . 384.2.12 Dough sheet cutting machine . 394.2.13 Gnocchi machine . 404.2.14 Typical shapes pasta machine . 414.3 Electrical hazards . 414.4 Thermal hazards . 424.5 Hazards generated by noise . 424.6 Hazards resulting from the inhalation of harmful mists and dusts . 424.7 Hazards due to slip, trip and fall . 424.8 Hazards generated by neglecting ergonomic principles . 424.9 Hazards generated by neglecting hygienic design principles . 434.10 Hazards due to loss of stability or overturning . 435 Safety and hygiene requirements and/or protective measures . 435.1 General . 43SIST EN 15774:2011
EN 15774:2010 (E) 3 5.2 Mechanical hazards . 435.2.1 Elimination of crushing hazards by design . 435.2.2 Moving transmission parts . 435.2.3 Moving parts contributing to the work . 435.2.4 Bowl lid . 445.3 Electrical hazards . 445.3.1 General . 445.3.2 Safety requirements relating to electromagnetic phenomena . 445.3.3 Power circuits . 445.3.4 Earth faults . 445.3.5 Emergency stop . 445.3.6 Degrees of protection of external enclosures of electrical equipment (see EN 60529:1991) . 445.3.7 Supply disconnecting device . 445.4 General aspects of controls . 455.4.1 Hold to run control devices . 455.4.2 Controls for maintenance or cleaning . 455.4.3 Interlocking system of guards . 455.4.4 Start warning . 455.5 Thermal hazards . 465.6 Noise reduction . 465.7 Inhalation of harmful mists and dusts . 465.8 Protective measures against slip, trip and fall . 465.9 Ergonomic design principles . 465.10 Hygiene requirements . 475.10.1 General . 475.10.2 Food area. 476 Verification of safety and hygiene requirements and/or protective measures . 547 Information for use . 557.1 General . 557.2 Operating instructions . 567.3 Training of operators . 577.4 Marking . 577.5 Signals and warning devices . 58Annex A (normative)
Noise test code for machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi)
(Grade 2) . 59A.1 Definitions . 59A.2 Installation and mounting conditions . 59A.3 Operating conditions . 59A.4 Emission sound pressure level determination . 59A.5 Emission sound power level determination . 60A.6 Measurement uncertainties . 60A.7 Information to be recorded . 60A.8 Information to be reported. 60A.9 Declaration and verification of noise emission values . 60Annex B (normative)
Principles of design to ensure the cleanability of machinery . 62B.1 Definitions . 62B.2 Material of construction . 62B.2.1 Type of materials . 62B.2.2 Surface conditions . 62B.3 Design . 63B.3.1 Connections of internal surfaces . 63B.3.2 Surface assemblies and overlaps . 65B.3.3 Fasteners . 67B.3.4 Machines on the floor . 68B.3.5 Ventilation opening . 70B.3.6 Hinges . 71B.3.7 Control panel . 71SIST EN 15774:2011
EN 15774:2010 (E) 4 Annex ZA (informative)
Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 72Bibliography . 73 Figures Figure 1a — Discontinuous manually loaded kneading machines without lifting and tilting system . 12Figure 1b — Discontinuous manually loaded kneading machines with lifting and tilting system . 12Figure 2 — Continuous kneading machine. 13Figure 3a — Kneading bowl singles shaft . 14Figure 3b — Kneading bowl double shaft . 14Figure 4 — Premixing device . 15Figure 5 — Dosing device for flour, semolina or other milled product . 16Figure 6a — Device for dough stabilization vertical . 17Figure 6b — Device for dough stabilization by belt . 17Figure 7 — Combination of dough kneading and dough sheet forming machine . 18Figure 8 — Forming machine processing one single dough sheet . 19Figure 9 — Forming machine processing two dough sheets . 20Figure 10 — Dough sheet forming machine . 21Figure 11 — Sizing roller machine . 22Figure 12 — Dough transport shuttle machine . 23Figure 13 — Steam pasteurizer machine . 24Figure 14 — Cooler machine . 25Figure 15 — Dough sheet cutting machine . 26Figure 16 — Gnocchi machine . 27Figure 17 — Typical shapes pasta machine . 28Figure 18 — Danger zones of discontinuous manually loaded kneading machine with or without lifting and tilting devices . 29Figure 19 — Danger zones of continuous kneading machine . 30Figure 20 — Danger zones of combination of dough kneading and dough sheet forming machine. 31Figure 21 — Danger zones of forming machine processing one single dough sheet . 32Figure 22 — Danger zones of forming machine processing two dough sheets . 33SIST EN 15774:2011
EN 15774:2010 (E) 5 Figure 23 — Danger zones of dough sheet forming machine . 34Figure 24 — Danger zones of sizing roller machine . 35Figure 25 — Danger zones of dough transport shuttle machine . 36Figure 26 — Danger zones of steam pasteurizer machine . 37Figure 27 — Danger zones of cooler machine . 38Figure 28 — Danger zones of dough sheet cutting machine . 39Figure 29 — Danger zones of gnocchi machine . 40Figure 30 — Danger zones of typical shapes pasta machine . 41Figure 31 — Discontinuous manually loaded kneading machine, without or with lifting and tilting devices . 47Figure 32 — Continuous kneading machine . 48Figure 33 — Combination of dough kneading and dough sheet forming machine . 48Figure 34 — Forming machine processing one single dough sheet . 49Figure 35 — Forming machine processing two dough sheets . 50Figure 36 — Dough sheet forming machine . 50Figure 37 — Sizing roller machine . 51Figure 38 — Dough transport shuttle machine . 51Figure 39 — Steam pasteurizer machine . 52Figure 40 — Cooler machine . 52Figure 41 — Dough Sheet cutting machine . 53Figure 42 — Gnocchi machine . 53Figure 43 — Typical shape pasta machine . 54Figure B.1 . 64Figure B.2 . 64Figure B.3 . 64Figure B.4 . 65Figure B.5 . 65Figure B.6 . 66Figure B.7 . 66Figure B.8 . 67SIST EN 15774:2011
EN 15774:2010 (E) 6 Figure B.9 . 67Figure B.10 . 68Figure B.11 . 69Figure B.12 . 69Figure B.13 . 69Figure B.14 . 70Figure B.15 . 70Figure B.16 . 71 Tables Table 1 . 55Table B.1 . 63
SIST EN 15774:2011
EN 15774:2010 (E) 7 Foreword This document (EN 15774:2010) 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 May 2011, and conflicting national standards shall be withdrawn at the latest by May 2011. 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 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. 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 15774:2011
EN 15774:2010 (E) 8 Introduction This European Standard is a type C standard as defined in the introduction of EN ISO
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.