SIST EN 13591:2006
(Main)Food processing machinery - Fixed deck oven loaders - Safety and hygiene requirements
Food processing machinery - Fixed deck oven loaders - Safety and hygiene requirements
TThis European Standard applies to the design and manufacture of fixed deck oven loaders used in the food industry, bakeries, pastry-making, etc. These machines are used to place dough pieces on each deck of fixed deck ovens and to remove the baked products from each deck.
This equipment may be:
- manual;
- semi-automatic (some movements powered, some movements requiring manual power).
The European Standard covers technical safety and hygiene requirements for the design, installation, adjustment, operating, cleaning and maintenance of this equipment.
This European Standard deals with the significant hazards, hazardous situations and events relevant to fixed oven deck loaders, when used as intended and under the conditions foreseen by the manufacturer.
Noise from fixed deck oven loaders is not considered to be a significant hazard. That 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 given in Annex A.
The following equipment are excluded:
- experimental equipment and equipment under development by the manufacturer;
- loaders for conveyor ovens;
- loaders integral to the oven;
- fully automated fixed deck oven loaders.
This European Standard in not applicable to fixed deck oven loaders that are manufactured before the date of publication of this European Standard by CEN.
Nahrungsmittelmaschinen - Ofenbeschickungseinrichtungen - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm legt Anforderungen an die Konstruktion und Herstellung von Ofenbeschickungseinrichtungen fest, die in der Lebensmittelindustrie und in Bäckereien und Patisserien usw. verwendet werden.
Diese Maschinen werden benutzt um Teigstücke in die verschiedenen Etagen eines Ofens einzubringen und nach dem Backen aus diesen Ebenen heraus zu entnehmen.
Diese Maschinen können
- handbetrieben;
- und halbautomatisch (einige Bewegungen erfordern Handarbeit und andere werden angetrieben) sein.
Diese Europäische Norm befasst sich mit den Sicherheits- und Hygieneanforderungen an die Konstruktion, Herstellung, Installation, Einstellung, den Betrieb, die Reinigung und Wartung dieser Maschinen.
Diese Europäische Norm erfasst signifikante Gefährdungen, Gefährdungssituationen und Ereignisse in Verbindung mit Ofenbeschickungseinrichtungen, wenn diese so genutzt werden, wie vorgesehen und unter den vom Hersteller vorgegebenen Bedingungen.
Lärm von Ofenbeschickungseinrichtungen wird nicht als signifikante Gefährdung angesehen. Das bedeutet nicht, dass der Hersteller dieser Maschine nicht befreit ist Geräuschreduzierungsmaßnahmen durchzuführen und einen Lärmemissionspegel anzugeben. Deshalb enthält Anhang A ein Geräuschmessverfahren.
Folgende Maschinen sind ausgeschlossen:
- Versuchsmaschinen und in der Entwicklung befindliche Maschinen beim Hersteller;
- Belader für Bandöfen;
- im Ofen integrierte Beschickungseinrichtungen;
- vollautomatische Beschickungseinrichtungen.
Diese Europäische Norm gilt nicht für Maschinen, die vor dem Ausgabedatum dieser Europäischen Norm durch CEN hergestellt wurden.
Machines pour les produits alimentaires - Elévateurs-enfourneurs - Prescriptions relatives a la sécurité et a l'hygiene
La présente Norme européenne s?applique a la conception et a la fabrication des élévateurs-enfourneurs
utilisés dans l?industrie alimentaire, les boulangeries, les pâtisseries, etc.. Ces machines sont utilisées pour
déposer les pâtons dans chacun des étages des fours a soles et les retirer apres cuisson.
Ces appareils peuvent etre :
.manuels ;
.semi-automatiques (certains mouvements sont automatiques et d'autres manuels).
La présente Norme européenne couvre les prescriptions techniques de sécurité et d?hygiene pour la
conception, l?installation, le réglage, le fonctionnement, le nettoyage et la maintenance de ces appareils.
La présente Norme européenne traite des phénomenes dangereux, situations et événements dangereux
significatifs engendrés par les élévateurs-enfourneurs lorsqu'ils sont utilisés dans les conditions normales
prévues par le fabricant.
Le risque du au bruit émis par les élévateurs-enfourneurs n'est pas considéré comme étant un phénomene
dangereux. Cela ne signifie pas que le fabricant de la machine est dispensé de l'obligation de réduire le bruit
et de faire une déclaration de bruit. Par conséquent, l'Annexe A présente un code d?essai acoustique.
Les appareils suivants sont exclus :
.les appareils expérimentaux et ceux en phase de développement par le fabricant ;
.les élévateurs-enfourneurs de fours tunnels ;
.les élévateurs intégrés au four ;
.les élévateurs-enfourneurs entierement automatisés.
La présente Norme européenne ne s?applique pas aux élévateurs-enfourneurs fabriqués avant la date de
publication de la présente Norme européenne par le CEN.
Stroji za predelavo hrane – Polnilniki večetažnih peči – Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 13591:2006
01-marec-2006
6WURML]DSUHGHODYRKUDQH±3ROQLOQLNLYHþHWDåQLKSHþL±9DUQRVWQHLQKLJLHQVNH
]DKWHYH
Food processing machinery - Fixed deck oven loaders - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Ofenbeschickungseinrichtungen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Elévateurs-enfourneurs - Prescriptions
relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 13591:2005
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 13591:2006 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 13591:2006
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SIST EN 13591:2006
EUROPEAN STANDARD
EN 13591
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2005
ICS 67.260
English Version
Food processing machinery - Fixed deck oven loaders - Safety
and hygiene requirements
Machines pour les produits alimentaires - Elévateurs- Nahrungsmittelmaschinen -
enfourneurs - Prescriptions relatives à la sécurité et à Ofenbeschickungseinrichtungen - Sicherheits- und
l'hygiène Hygieneanforderungen
This European Standard was approved by CEN on 1 August 2005.
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 Central Secretariat 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 Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2005 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13591:2005: E
worldwide for CEN national Members.
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Contents Page
Foreword .3
Introduction.4
1 Scope.5
2 Normative references.5
3 Description.6
3.1 Terms and definitions.6
3.2 General principle.7
3.3 Classification.8
4 List of significant hazards.9
4.1 General.9
4.2 Mechanical hazards.9
4.3 Electrical hazards.10
4.4 Hazard generated by neglecting hygienic design principles.10
4.5 Hazards generated by neglecting ergonomic principles .11
4.6 Pneumatic and hydraulic equipment.11
5 Safety and hygiene requirements and/or protective measures.11
5.1 General.11
5.2 Mechanical hazards.11
5.3 Electrical hazards.16
5.4 Hygiene requirements.17
5.5 Hazards generated by neglecting ergonomic principles .18
5.6 Pneumatic and hydraulic equipment.19
6 Verification of safety and hygiene requirements and/or protective measures .19
7 Information for use .19
7.1 General.19
7.2 Instruction handbook.20
7.3 Marking.21
7.4 Noise declaration.22
Annex A (normative) Noise test code for fixed deck oven loaders (grade 2) .23
Annex B (normative) Principles of design to ensure the cleanability of fixed deck oven loaders .25
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 98/37/EC .43
Bibliography.44
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Foreword
This European Standard (EN 13591:2005) has been prepared by Technical Committee CEN/TC 153 “Food
processing machinery — Safety and hygiene specifications”, 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 April 2006, and conflicting national standards shall be withdrawn at the
latest by April 2006.
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 EC Directive(s).
For relationship with EC Directives, 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, Cyprus, Czech Republic,
Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland
and United Kingdom.
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Introduction
This European Standard is a type C standard as stated in EN ISO 12100-1.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered are
indicated in the scope of this document.
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.
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1 Scope
This European Standard applies to the design and manufacture of fixed deck oven loaders used in the food
industry, bakeries, pastry-making, etc. These machines are used to place dough pieces on each deck of fixed
deck ovens and to remove the baked products from each deck.
This equipment may be:
manual;
semi-automatic (some movements powered, some movements requiring manual power).
The European Standard covers technical safety and hygiene requirements for the design, installation,
adjustment, operating, cleaning and maintenance of this equipment.
This European Standard deals with the significant hazards, hazardous situations and events relevant to fixed
oven deck loaders, when used as intended and under the conditions foreseen by the manufacturer.
Noise from fixed deck oven loaders is not considered to be a significant hazard. That 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 given in Annex A.
The following equipment are excluded:
experimental equipment and equipment under development by the manufacturer;
loaders for conveyor ovens;
loaders integral to the oven;
fully automated fixed deck oven loaders.
This European Standard in not applicable to fixed deck oven loaders that are manufactured before the date of
publication of this European Standard by CEN.
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 574:1996, Safety of machinery — Two-hand control devices — Functional aspects — Principles for design.
EN 614-1:1995, 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 954-1, Safety of machinery — Safety-related parts of control systems — Part 1: General principles for
design.
EN 982, Safety of machinery — Safety requirements for fluid power systems and their components —.
Hydraulics.
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EN 983, Safety of machinery — Safety requirements for fluid power systems and their components —
Pneumatics.
EN 1037, Safety of machinery — Prevention of unexpected start-up.
EN 1088:1995, 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 60204-1:1997, Safety of machinery — Electrical equipment of machines — Part 1: General requirements
(IEC 60204-1:1997).
EN 60529, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989).
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, Geometrical product Specifications (GPS) — Surface texture: Profile method — Terms,
definitions and surface texture parameters (ISO 4287:1997).
EN ISO 4871, Acoustics — Declaration and verification of noise emission values of machinery and equipment
(ISO 4871:1996).
EN ISO 11201, Acoustics — Noise emitted by machinery and equipment — Measurement of emission sound
pressure levels at a 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 (ISO 12100-2:2003).
3 Description
3.1 Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN ISO 12100-1:2003 and the
following apply.
NOTE Shifting, lifting, and loading in the oven are the three main functions of a fixed deck oven loader.
3.1.1
shifting
movement of the whole oven loader to the oven face
3.1.2
lifting
vertical movement up and down
3.1.3
loading
action of placing pieces of dough on the oven loader
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3.1.4
loading in the oven
action of introducing and placing pieces of dough on the decks of the oven
3.1.5
unloading
action of removing loaves from the oven deck once baking has finished
3.1.6
nominal mass of dough
the mass the loader is intended for
3.2 General principle
A fixed deck oven loader generally consists of a frame mounted on castors supporting a lifting device and a
supporting platform with the loading device (see Figure 1).
The frame is mounted on castors to enable the loader to be positioned in front of the oven for loading and
unloading.
The lifting device (e. g. scissors lifting mechanism, lifting mast,…) allows the height of the oven loader to be
varied for loading and unloading at different levels in the oven.
The loading device comprises a frame and a belt in order to place the pieces of dough in the oven and to take
out the loaves when baking has finished.
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Key
1 Framework mounted on castors
2 Lifting device
3 Balancing system for the mobile parts in elevation (e. g.: springs, counterweights.)
4 Supporting platform
5 Loading device (frame and movable belt)
6 Transmission elements for carrying out various movements
7 Control devices for operating the 3 functions, (whether they be manually-controlled, semi-automatic or automatic)
8 Dough pieces to be loaded in the oven
Figure 1 — General principle of a fixed deck oven loader
3.3 Classification
The different fixed deck oven loaders may be divided into 5 types, according to the three functions which they
have in common (namely: loading in oven, lifting and shifting) and to whether these three phases are carried
out manually or mechanically operated (see Table 1):
Table 1
Functions
Types
Loading in the oven Lifting Shifting
Type 1 Manual Manual Manual
Type 2 Power operated Manual Manual
Type 3 Power operated Power operated Manual
Type 4 Manual Power operated Manual
a
Type 5 Power operated Power operated Power operated
a
Type 5 is excluded from the scope of this document.
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NOTE Usual moving speeds of the mechanically operated equipment are as follows:
loading in oven: 0,5 m/s;
lifting: 0,1 m/s;
shifting: 0,2 m/s.
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 document, identified by risk assessment as significant for this type of machinery and which require
action to eliminate or reduce the risk.
Before using this document it is important to carry out a risk assessment of the fixed deck oven loaders to
check that it has the hazards identified in this clause.
4.2 Mechanical hazards
The significant mechanical hazards are:
abrasion hazard;
shearing hazard;
crushing hazard;
impact hazard;
drawing-in hazard;
loss of stability.
Zone 1: range of movement of loading device and its belt in relation to its support: fixed table (abrasion and
shearing hazards).
Zone 2: range of lifting movement of oven loader (shearing hazard due to access to scissors mechanism and
crushing hazards for mast systems).
Zone 3: space below oven loader when lifting: deck oven loader support, oven loader and belt (crushing and
impact hazards in the event of failure and falling).
Zone 4: range of movement of the castors (crushing and impact hazards).
Zone 5: oven deck loader drive mechanisms (type 2 and 3 oven deck loaders), lifting movement
mechanisms (type 3 and 4 deck oven loaders), shifting movement mechanisms (type 5 deck oven
loaders only):crushing, shearing and drawing-in hazards.
Zone 6: range of movement of the equipment (crushing and impact hazards including in the event of the loss
of stability or failure).
Figure 2a (scissors system) and Figure 2b (mast system) show the danger zones.
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a) Danger zones – Scissors system
b) Danger zones – Mast system
Figure 2 — Danger zones for scissors and mast systems
4.3 Electrical hazards
Hazard of electric shock from direct or indirect contact with live components.
Hazard from external influences on electrical equipment (e. g. cleaning with water, dust).
During the movements of the equipment, there is a risk due to the damaging of the supply cable (e. g. short
circuit).
4.4 Hazard generated by neglecting hygienic design principles
The neglect of hygienic principles can create unacceptable modification of foodstuff and therefore a risk to
human health, i.e. through physical, chemical or microbial pollution.
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4.5 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.
Working on an oven deck loader may involve various repetitive hand and arm movements (loading the dough
pieces, positioning and moving the equipment, as well as loading in the oven), which may cause repetitive
strain injury.
4.6 Pneumatic and hydraulic equipment
Pneumatic and hydraulic equipment presents crushing, shearing, ejection of parts, explosion and injection of
fluids hazards. Stored energy in pneumatic or hydraulic systems may cause mechanisms to move
unexpectedly even when power supplies are disconnected.
5 Safety and hygiene requirements and/or protective measures
5.1 General
Machinery shall comply with the safety and hygiene requirements and/or protective measures of this clause.
In addition, the machine shall be designed according to the principles of EN ISO 12100 for hazards relevant
but not significant, which are not dealt with by this document (e. g. sharp edges).
NOTE For hazards which are to be reduced by the application of type B standards such as EN 574, EN 614-1,
EN 953, EN 954-1, EN 982, EN 983, EN 1037, EN 1088and EN 60204-1, the manufacturer should carry out a risk
assessment to establish the requirements of that standard which are to be applied. This specific risk assessment is 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.
5.2 Mechanical hazards
5.2.1 General
Where reference is made to interlocking devices throughout Clause 5, they shall be interlocking devices
without guard locking and comply with Clause 5 and Clause 6 of EN 1088:1995.
Safety related parts of the control system shall comply with the requirements of EN 954-1, Category 1 or
better.
5.2.2 Zone 1: Range of movement of oven loader and its belt, in relation to its support
5.2.2.1 Type 1 and 4 fixed deck oven loaders: Manual loading in the oven
The gap between the oven loader (L in Figure 3) handle and any fixed part of the frame shall be greater than
2
or equal to 40 mm.
NOTE EN 349:1993, Table 1 recommends 25 mm in order to avoid crushing fingers. Since the operator may wear
gloves, this is not considered sufficient for the abrasion hazard.
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Additionally, if the oven loader handle is on the side of the oven loader, its minimum length shall be 150 mm
and a guard with a minimum diameter of 50 mm shall be placed between the handle and the frame (see
Figure 3), in order to keep the hand (including the thumb) well away from the frame.
L1 ≥ 150 mm
L2 ≥ 40 mm
D ≥ 50 mm
Figure 3 — Oven loader handle
5.2.2.2 Type 2 and 3 oven deck loaders: Mechanically operated loading in the oven
The oven loading control shall require the use of both hands. This can be achieved by using a two hand
control device in accordance with type II of EN 574.
It shall not be possible to actuate both push-buttons with one hand. This could be achieved by ensuring that a
distance greater than or equal to 260 mm separates the two push-buttons (e. g. see 8.2 or equivalent
solutions according to Annex A of EN 574:1996). Figure 4a illustrates this solution.
Access to the in-running nip of the loading device shall be prevented, e. g. by a guard such as the one marked
(c) in Figure 4b.
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a) Safeguarding by distance b) Guard of the in-running nip
Key
a Input or output devices
b Roller
c Guard of the in-running nip
d ≥ 260 mm
Figure 4
5.2.3 Zone 2: Range of movement of the movable part when lifting
5.2.3.1 Type 1 and 2 fixed deck oven loaders: Manually controlled lifting
The operator's distance from the danger zone shall be maintained by a control device which requires the use
of both hands e. g. one hand to unlock the oven loader from a level and the other one to initiate and follow
through the vertical movement.
Key
1 Unlocking lever
2 Operating lever
Figure 5 — Example of control device requiring the use of both hands
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5.2.3.2 Type 3 and 4 oven deck loaders: Mechanically operated lifting
In order to avoid shearing and crushing risks, the control shall require the use of both hands, in accordance
with 5.2.2.2.
5.2.4 Zone 3: Area situated below the movable part when lifting
5.2.4.1 General
If servicing the machine must be carried out with the machine in an upright position, for example for changing
the springs, the machine shall have a provision for prevention of gravity fall. This provision can be for example
a manually operated mechanical restraint device.
This does not apply where the machine is designed to enable all maintenance work to be carried out when the
platform is fully lowered onto mechanical supports. The manufacturer shall include information on these
supports in the instructions for use.
5.2.4.2 Type 1 and 2 oven deck loaders: Manually operated lifting
Ropes and mechanical chains shall be designed to have a working coefficient of 5.
Measures shall be taken to prevent falling of the platform in case of rupture of a load bearing component e.g.
by doubling of the spring.
The design of the machine shall ensure that the failure of these load bearing components is immediately
visible. The instruction handbook shall specify that the machine shall be stopped until repaired.
5.2.4.3 Type 3 and 4 fixed deck oven loaders: Mechanically operated lifting
Ropes and mechanical chains shall be designed to have a working coefficient of 5.
A device to prevent falling shall be provided. This shall be one of the following or other system with equivalent
safety level:
one (or several) compensating spring(s);
a nut and counter-nut;
a rack and ratchet system.
Moreover, to prevent the oven loader from moving beyond its useful travel, overrun limit switches shall be
positioned at the top and bottom. These devices shall stop the equipment within one second.
5.2.5 Zone 4: Range of movement of castors
The handle and/or the control for moving the oven loader shall be positioned in such a way as to ensure that
the operator is out of the line of movement of the castors.
Moreover, the instruction handbook shall describe the installation of any castor guide rails.
5.2.6 Zone 5: Drive mechanisms
Access to transmission machinery (chain, belt.) shall be prevented by fixed guards in accordance with
EN 953, or interlocking guards without guard locking in accordance with EN 953 and EN 1088.
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5.2.7 Zone 6: Range of movement of whole equipment
5.2.7.1 General
Static and dynamic tests shall be carried out on each machine. Stability test can be carried out as a type
examination.
5.2.7.2 Overload tests
5.2.7.2.1 General
For the purpose of this document, the critical mass for the overload tests is the sum of:
the mass of the oven loader support (see (4) in Figure 1);
plus
the loading device's mass (see (5) in Figure 1);
plus
the nominal mass of dough specified by the manufacturer in the instruction handbook (see (8) in Figure 1),
which shall be evenly distributed during testing.
5.2.7.2.2 Static test
A static test shall be carried out with 1,5 times the critical mass, whether the equipment is manually or
mechanically operated.
This test consists of loading the equipment, in its state ready for intended use, with a load equal to 150 % of
the critical mass and raising it to the top position. The test duration shall be at least of one hour without
moving the load.
At the end of the test, after load removal, no permanent deformation shall be observed.
5.2.7.2.3 Dynamic test
A dynamic test shall be carried out with 1,1 times the critical mass.
The test shall be carried out for each movement of the loader.
The test consists of loading the equipment, in its state ready for intended use with 110 % of the critical mass
and carrying out three complete raising and lowering movements with this load.
The mechanisms shall function correctly during the test, but neither velocity nor heating is to be considered.
With regard to automatic stops, in case there is no locking mechanism, a 50 mm load movement is
permissible after their operation.
5.2.7.3 Stability test
The equipment shall not tip or fall and shall comply with the following requirements:
free standing equipment shall not tip or fall under the following conditions:
equipment tilted 10° from the horizontal plane in the most unfavourable direction;
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oven loader in position for loading the belt, at the working height specified in the instruction
handbook;
oven loader with the nominal mass of dough on the belt;
if the equipment is to be attached to the oven, the instruction handbook shall specify the type of mounting
and means of attachment;
if the equipment is to be fixed to a wall or ceiling, the instruction handbook shall indicate the values of
forces at the fixing points.
5.3 Electrical hazards
5.3.1 General
The electrical equipment shall comply with EN 60204-1, with the following precisions.
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 Cleaning with water
It is not intended that fixed deck oven loaders are cleaned with pressurised water for reason of hygiene and
contamination. However, it is difficult to guarantee that this method will never be used in practice and the
requirements in this clause are included to reduce electrical risks.
Electrical operating components on the fixed deck oven loader shall comply with the degrees of protection
described in EN 60529. Electrical component, including motors, shall be safeguarded by enclosures
conforming to not less than IP54
...
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