SIST EN 13390:2002
(Main)Food processing machinery - Pie and tart machines - Safety and hygiene requirements
Food processing machinery - Pie and tart machines - Safety and hygiene requirements
This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties, en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads. The standard applies to the following three basic types of machine :
- machines where operators hands enter hazard zone 1 (see 4.1) at each cycle ;
- machines which are loaded outside hazard zone 1 ;
- automatic machines.
Figure 1, 2 and 3 illustrate examples of these.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines. Manually operated machines are excluded from the scope of this standard.
Clause 4 lists the significant hazards identified on these machines on the basis of a risk assessment carried out following the principles in EN 1050 : 1996.
The safety and hygiene requirements take into account the hazards arising from use (including setting, process changeover, operation), cleaning and maintenance. Hazards arising from foreseeable misuse (3.12, EN 292-1 : 1991) are also included.
Flour dust is not a significant hazard at pie and tart machines.
A noise test code is included in Annex B to assist manufacturers to measure noise level for the purpose of the noise emission declaration.
This document in not applicable to pie and tart machines which are manufactured before the date of publication of this document by CEN.
Nahrungsmittelmaschinen - Tortelettmaschinen - Sicherheits- und Hygieneanforderungen
Diese Europäische Norm legt die Sicherheits- und Hygieneanforderungen für die Herstellung von Maschinen fest, die verwendet werden für die Produktion von Pasteten, Torten, Torteletts, Produkten im Teigmantel und anderen ähnlichen Artikeln, bei denen die Teigmäntel durch das Schließen von einem oder mehreren Formköpfen unter Druck geformt werden. Diese Norm gilt für die folgenden drei Maschinengrund-Typen:
3 Maschinen, bei denen die Hände des Operators bei jedem Zyklus in den Gefährdungsbereich 1 (siehe 4.1) gelangen;
3 Maschinen, die außerhalb des Gefährdungsbereichs 1 beschickt werden;
3 automatische Maschinen.
In Bild 1, 2 und 3 werden Beispiele derselben gezeigt.
Automatische Beladungseinrichtungen werden in dieser Norm nicht behandelt.
Diese Norm gilt für elektrisch, pneumatisch und hydraulisch betriebene Maschinen. Von Hand betätigte Maschinen sind vom Anwendungsbereich dieser Norm ausgeschlossen.
In Abschnitt 4 sind die signifikanten Gefährdungen an diesen Maschinen auf Basis einer Risikobeurteilung aufgelistet, die gemäß den in EN 1050:1996 beschriebenen Prinzipien durchgeführt wird.
Die Sicherheits- und Hygieneanforderungen berücksichtigen die Gefährdungen, die sich aus der Verwendung (einschließlich Einstellung, Umrüstung, Bedienung), Reinigung und Wartung ergeben. Gefährdungen, die sich aus vorhersehbarem Missbrauch (3.12 von EN 292-1:1991) ergeben, sind ebenfalls eingeschlossen.
Mehlstaub ist keine signifikante Gefährdung bei Tortelettmaschinen.
Für die Geräuschemmissionsangabe ist im Anhang B ein Geräuschtest enthalten, der dem Hersteller Hilfestellung für die Messung des Geräuschpegels gibt.
Dieses Dokument gilt nicht für Tortelettmaschinen, die hergestellt wurden, bevor CEN dieses Dokument veröffentlicht.
Machines pour les produits alimentaires - Fonceuses a tartes - Prescriptions relatives a la sécurité et a l'hygiene
La présente norme spécifie les prescriptions de sécurité et d'hygiene relatives a la conception et a la fabrication des machines utilisées pour la fabrication de pâtés, tartes, pâtisseries, aliments en croute et autres produits similaires ou la formation de fonds de tarte s'effectue par la fermeture d'un ou de plusieurs moules sous l'action de la pression. La norme s'applique aux trois types de base suivants de machines :
3 les machines dans lesquelles les mains de l'opérateur pénetrent dans la zone dangereuse 1 (voir 4.1) a chaque cycle ;
3 les machines qui sont chargées en dehors de la zone dangereuse 1 ;
3 les machines automatiques.
Les Figures 1, 2 et 3 donnent des exemples de ces machines.
Les dispositifs de chargement automatique ne sont pas couverts par la présente norme.
La présente norme s'applique aux machines électriques, pneumatiques et hydrauliques. Les machines a fonctionnement manuel sont exclues du domaine d'application de la présente norme.
L'article 4 énumere les phénomenes dangereux significatifs identifiés sur ces machines a partir d'une estimation du risque réalisée suivant les principes décrits dans l'EN 1050:1996.
Les prescriptions de sécurité et d'hygiene prennent en compte les risques liés a l'utilisation (y compris le réglage, le changement de procédé, le fonctionnement), au nettoyage et a la maintenance. Les phénomenes dangereux dus a une mauvaise utilisation prévisible (3.12 de l'EN 292-1:1991) sont également inclus.
La poussiere de farine n'est pas un phénomene dangereux significatif pour les fonceuses a tartes.
Un code d'essai acoustique est inclus en annexe B pour aider les constructeurs a mesurer le niveau de bruit dans le but de faire la déclaration de bruit.
Le présent document n'est pas applicable aux machines qui ont été fabriquées avant la date de publication du présent document par le CEN.
Stroji za predelavo hrane - Stroji za izdelavo kolačev - Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 13390:2002
01-november-2002
6WURML]DSUHGHODYRKUDQH6WURML]DL]GHODYRNRODþHY9DUQRVWQHLQKLJLHQVNH
]DKWHYH
Food processing machinery - Pie and tart machines - Safety and hygiene requirements
Nahrungsmittelmaschinen - Tortelettmaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Fonceuses a tartes - Prescriptions relatives a
la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 13390:2002
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 13390:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 13390:2002
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SIST EN 13390:2002
EUROPEAN STANDARD
EN 13390
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2002
ICS 67.260
English version
Food processing machinery - Pie and tart machines - Safety and
hygiene requirements
Machines pour les produits alimentaires - Fonceuses à Nahrungsmittelmaschinen - Tortelettmaschinen -
tartes - Prescriptions relatives à la sécurité et à l'hygiène Sicherheits- und Hygieneanforderungen
This European Standard was approved by CEN on 11 November 2001.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, 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
© 2002 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13390:2002 E
worldwide for CEN national Members.
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EN 13390:2002 (E)
Contents
page
Foreword. 3
0 Introduction. 4
1 Scope. 4
2 Normative references . 5
3 Terms and definitions. 6
4 List of significant hazards. 7
4.1 Mechanical hazards . 7
4.2 Electrical hazards. 8
4.3 Thermal hazard. 8
4.4 Hazards generated by neglecting hygienic design principles . 8
4.5 Hazards generated by neglecting ergonomic principles . 8
4.6 Hazards generated by noise . 9
5 Safety and hygiene requirements and/or protective measures. 9
5.1 Mechanical hazards . 9
5.2 Electrical hazards. 12
5.3 Thermal hazards . 13
5.4 Hygiene requirements. 14
5.5 Ergonomics. 14
5.6 Noise reduction. 15
6 Verification of safety requirements and/or measures. 16
7 Information for use . 16
7.1 Instruction handbook. 16
7.2 Marking.17
Annex A Principle of design to ensure the cleanability of pie and tart
(normative)
machines . 25
A.1 Terms and definitions. 25
A.2 Materials of construction . 25
A.3 Design. 27
Annex B (normative) Noise test code - Grade 2 accuracy . 46
B.1 Terms and definitions. 46
B.2 Installation and mounting conditions . 46
B.3 Operating conditions . 46
B.4 Emission sound pressure level determination . 46
B.5 Measurement uncertainties. 47
B.6 Information to be recorded. 47
B.7 Information to be reported. 48
B.8 Declaration and verification of noise emission values . 48
Annex ZA (informative) Relationship of this document with EC Directives. 49
Bibliography. 50
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EN 13390:2002 (E)
Foreword
This European Standard has been prepared by Technical Committee CEN/TC 153 "Food
processing machinery" ,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 August 2002, and conflicting national
standards shall be withdrawn at the latest by August 2002.
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 the relationship with EC Directives, see informative annex ZA, which is an integral part of this
standard.
The annexes A and B are normative.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg,
Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom.
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0 Introduction
This document is a type C standard as stated in EN 1070.
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.
1 Scope
This standard specifies safety and hygienic design requirements for the manufacture of machines
used for the production of pies, tarts, pasties, en croute products and other similar items where the
pastry cases are formed by the closing under pressure of one or more forming heads. The
standard applies to the following three basic types of machine :
- machines where operators hands enter hazard zone 1 (see 4.1) at each cycle ;
- machines which are loaded outside hazard zone 1 ;
- automatic machines.
Figure 1, 2 and 3 illustrate examples of these.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines. Manually
operated machines are excluded from the scope of this standard.
Clause 4 lists the significant hazards identified on these machines on the basis of a risk
assessment carried out following the principles in EN 1050:1996.
The safety and hygiene requirements take into account the hazards arising from use (including
setting, process changeover, operation), cleaning and maintenance. Hazards arising from
foreseeable misuse (3.12, EN 292-1:1991) are also included.
Flour dust is not a significant hazard at pie and tart machines.
A noise test code is included in annex B to assist manufacturers to measure noise level for the
purpose of the noise emission declaration.
This document in not applicable to pie and tart machines which are manufactured before the date
of publication of this document by CEN.
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2 Normative references
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text, and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions of
any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
EN 292-1:1991, Safety of machinery - Basic concepts - General principles for design - Part 1:
Basic terminology, methodology.
EN 292-2:1991 + A1:1995, Safety of machinery - Basic concepts - General principles for design -
Part 2: Technical principles and specifications.
EN 294:1992, Safety of machinery - Safety distances to prevent danger zones being reached by
the upper limbs.
EN 349:1993, Safety of machinery - Minimum gaps to avoid crushing of parts of the human body.
EN 563:1994, Safety of machinery - Temperatures of touchable surfaces - Ergonomics data to
establish temperature limit values for hot surfaces.
EN 614-1:1995, Safety of machinery - Ergonomic design principles - Part 1: Terminology and
general principles.
EN 953:1997, Safety of machinery – Guards – General requirements for the design and
construction of fixed and movable guards.
EN 954-1:1996, Safety of machinery - Safety related parts of control systems - Part 1: General
principles for design.
EN 982:1996, Safety of machinery - Safety requirements for fluid power systems and their
components – Hydraulics.
EN 983:1996, Safety of machinery - Safety requirements for fluid power systems and their
components – Pneumatics.
EN 1050:1996, Safety of machinery – Principles for risk assessment.
EN 1070, Safety of machinery – Terminology.
EN 1088:1995, Safety of machinery - Interlocking devices associated with guards - Principles for
design and selection.
EN 1672-2:1997, 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 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).
5
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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 11688-1:1998, Acoustics – Recommended practice for the design of low-noise machinery
and equipment - Part 1: Planning (ISO/TR 11688-1:1995).
EN ISO 12001:1996, Acoustics - Noise emitted by machinery and equipment – Rules for the
drafting and presentation of a noise test code (ISO 12001:1996).
3 Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN 1070 and the
following terms and definitions apply.
3.1
platform
mould into which the die presses, which is mounted on a supporting surface (see Figure 2)
3.2
platen
mould into which the die presses, which is integral with the supporting surface
3.3
die
shaped tool for pressing the pastry into the desired shape with the corresponding platform or
platen. It can be heated
3.4
false table
device, shaped and dimensioned to fill the openings between the platforms on a rotating table
machine through which access to hazard zone 1 may be gained (see Figure 6)
3.5
table frame
series of radial webs, located between platforms, shaped and dimensioned to close the gap
between the lower edge of the guard and the upper surface of the rotating table on which the
platforms are located (see Figure 5)
3.6
blocking
forming the pastry base
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3.7
sheeter
device for dispensing sheets of dough e.g. a hopper with a set of rollers at its base (see Figure 7)
3.8
crimping
sealing the lid to the base
3.9
docking
piercing the pastry with a spike
3.10
tamping
levelling the filling
3.11
depositor
device for dispensing a measured quantity of product (pastry or filling), usually comprising a
hopper and a cut off device
4 List of significant hazards
The significant hazards, hazardous situations and events, identified by risk assessment and listed
below, take account of normal operation of pie and tart machines including loading and unloading,
cleaning and maintenance. These require action to eliminate or reduce the risk.
4.1 Mechanical hazards
The significant mechanical hazards are :
- crushing;
- cutting;
- severing;
- shearing;
- drawing in;
- trapping;
- loss of stability.
The examples shown in Figures 1, 2 and 3 illustrate eight danger zones associated with the first
six hazards :
Zone 1 : Zone between closing die and platform or platen
Hazard of crushing, to upper parts of the body, for example during blocking or crimping
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Zone 2 : Depositor cut off device
Hazards of cutting or severing, to upper parts of the body
Zone 3 : Inrunning rollers of the sheeter
Hazard of drawing in, to upper parts of the body
Zone 4 : Guillotine (where fitted)
Hazard of cutting, to upper parts of the body
Zone 5 : Any moving table or conveyor and fixed parts
Hazard of shearing, to any part of the body
Zone 6 : Conveyor nip points
Hazards of drawing in and crushing, to upper part of the body
Zone 7 : Ejector unit
Hazard of trapping, to upper parts of the body
Zone 8 : Drive mechanisms
Hazards of drawing in, crushing, cutting or severing, to any part of the body
4.2 Electrical hazards
Hazard of electric shock from direct or indirect contact with live components. Hazard of external
influences on electrical equipment, e.g. cleaning with water.
4.3 Thermal hazard
Hazard of burning from hand contact with heated dies or platforms or hot external machine
components.
4.4 Hazards generated by neglecting hygienic design principles
Neglecting hygienic principles can create unacceptable modification of foodstuff and therefore a
risk to human health, i.e. through physical, chemical or microbial contamination.
4.5 Hazards generated by neglecting ergonomic principles
The hazard of unhealthy posture or excessive effort relating particularly to repeated hand and arm
movements during loading and unloading of hand fed machines and manual loading of depositors
and sheeters.
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4.6 Hazards generated by noise
Pie and tart machines can generate airborne noise which can result in hearing damage, in
accidents due to interference with speech communication and in interference with the perception
of acoustic signals.
5 Safety and hygiene requirements and/or protective measures
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 292 for hazards
relevant but not significant which are not dealt with by this document.
5.1 Mechanical hazards
Pneumatically operated machines shall be designed and use components to meet the
requirements of EN 983:1996. Hydraulic machines shall comply with EN 982:1996.
Where reference is made to interlocking devices throughout clause 5, they shall comply with 4.2.1,
5 and 6 of EN 1088:1995.
Unless stated otherwise, safety related parts of control systems shall be to category 1 of EN 954-
1:1996.
All guards shall be constructed in accordance with EN 953:1997 in particular clauses 6 and 7.
Unless stated otherwise interlocking shall be by use of control interlocking (4.1.1, EN 1088:1995).
Manual controls shall be located outside the hazard zones and as detailed in 5.5.
5.1.1 Access to zone 1
5.1.1.1 Machines where the operator's hands enter the hazard zone at each cycle
Access shall be prevented by provision of a moveable interlocking guard (Figure 4). The
interlocking device chosen shall stop movement of the closing die before injury can occur. This
may be achieved by a maximum stopping time of one second after any movement of the guard
from close or use of guard locking (3.3 and 4.2.2, EN 1088:1995).
Either power interlocking (4.1.2, EN 1088:1995) or control interlocking (4.1.1, EN 1088:1995) with
a dual circuit may be used and devices shall comply with clauses 5 and 6 of EN 1088:1995.
The safety related control system shall be in accordance with EN 954-1:1996, category 3. The
performance of the interlocking device(s) shall be compatible with this category (7.6,
EN 1088:1995).
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5.1.1.2 Machines which are loaded outside the hazard zone
Access shall be prevented by a combination of fixed guards and moveable interlocking guards (3.2
and 4.2.1, EN 1088:1995) used if necessary in conjunction with false tables or table frames and
adjustable sections so that all openings giving access to the hazard zone are minimized and a
permanent warning sign showing the risk (see EN 61310-1) shall be fixed to the machine.
Suitable false tables and/or frames shall be supplied for use with all dies/platforms provided with
the machine. In relation to height of frames the minimum provision necessary for any particular
size of mould is one frame corresponding to the deepest pie mould of that size. Means to avoid
pastry fouling the guard shall be provided, for example, the frame webs may be higher than the pie
moulds.
Where shearing traps are created between guards and false tables or frames, injury shall be
prevented by :
- limiting the force, with which the rotating table indexes round, to 75 N ;
- using a device which causes the table to stop in a time less than or equal to 0,5 s (e.g. trip
flaps).
Figures 5 and 6 show examples of the use of table frames and false tables respectively.
When false tables or table frames are used means shall be provided to ensure that the machine
cannot operate unless these are in place. This may be achieved by interlocking with the machine
control circuit. Because of the technical difficulty of interlocking a rotating frame or table the use of
proximity switches which complies with 5.7.3 and 6.3 of EN 1088:1995 is allowed for example a
metal detecting proximity switch will be acceptable. If adjustable guards are used the detection
switch shall be fixed to the adjustable portion of the guard so that guard adjustment allowing only
openings in accordance with Table 4 of EN 294:1992 is necessary to allow machine operation.
5.1.1.3 Automatic machines
Access shall be prevented by a combination of fixed and movable interlocking guards (Figure 7).
5.1.2 Access to zone 2
During its operation, access to the depositor cut off device, shall be prevented. Access via the
feed hopper may be prevented by fixed or movable interlocking guards whose dimensions comply
with EN 294:1992, Table 4. Where the hopper itself is removable for cleaning access to the hazard
zone shall be prevented. This may be achieved by interlocking the hopper itself.
Where movable interlocking guards or removable hoppers are used, the stopping time shall be
less than or equal to 0,5 s.
Access via the discharge outlet shall be prevented by use of an outlet whose dimensions comply
with EN 294:1992, Table 4 or by a suitable curved outlet tube designed to prevent access.
Because of the need for accurate dispensing of product this may not always be achievable. The
use of a piston mechanism (with a maximum force of 50 N) can be used to prevent access to the
depositor cut off device. The residual risk of slight injury from these should be highlighted by a
warning sign on the machine and in the machine instruction handbook.
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5.1.3 Access to zone 3
Access to the inrunning rollers of the dough sheeter, shall be prevented. This may be achieved by
a combination of fixed and movable interlocking guards to prevent access via the hopper. When
an open hopper is used access may be prevented by use of swan neck extension, whose
dimensions comply with Table 4 of EN 294:1992 (see Figure 7).
5.1.4 Access to zone 4
Access to the dough cutting guillotine shall be prevented. This may be achieved by fixed guarding
(EN 953) to the infeed and outfeed conveyors which complies with the distance requirements in
Table 4 of EN 294:1992.
5.1.5 Access to zone 5
The shearing hazard at zone 5 shall be eliminated as far as possible by design, for example
careful location of structural members below moving conveyors with openings for foils.
Access to any such traps through the foil dispensing magazine shall be prevented. This may be by
the presence of the foils themselves if a sensing device e.g. a suitable photocell (see EN 61496-
1:1997) stops the machine before the magazine becomes empty and prevents it starting unless a
foil is in place.
A trip mechanism or flap may also be used to prevent injury at Zone 5. Movement of the
mechanism or flap shall be interlocked to stop movement of the machinery before injury occurs.
Figure 5 shows an example of a trip mechanism. In the case of rotating table machines the entire
front guard may act as a trip mechanism.
5.1.6 Access to zone 6
Access to the inrunning nips shall be prevented by fixed guards complying with dimensions of
Table 4 of EN 294:1992.
For example a guard such as the one marked B in Figure 10, shall be fitted to prevent access to
the inrunning nip.
5.1.7 Access to zone 7
Trapping points at the ejector unit shall be prevented by design in accordance with EN 349:1993,
Table 1.
Alternatively, the trapping hazard may be eliminated by observing the safety distances set out in
EN 294:1992, Table 4 or by provision of an interlocked guard.
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5.1.8 Access to zone 8
Access to hazards in the drive mechanism shall be prevented. This may be achieved by the use of
fixed or movable and interlocked guards.
5.1.9 Loss of stability
Machines shall be designed to be stable and shall comply with 5.1.9.1 to 5.1.9.2 as applicable. For
machines designed to be fixed to the floor, the instruction handbook shall indicate the values of
forces at the fixing points.
5.1.9.1 Free standing machines without castors shall be stable when tilted 10° from the
horizontal plane in the most unfavourable direction.
5.1.9.2 Free standing machines with castors shall have at least two castors (or sets of castors)
fitted with a locking device, and shall comply with the provisions of 5.1.9.1.
5.2 Electrical hazards
The electrical equipment shall comply with EN 60204-1:1997, with the following precisions.
5.2.1 Electromagnetic compatibility (see 4.4.2 of EN 60204-1:1997)
Where electrical/electronic components are used, the manufacturer shall ensure that the
equipment shall not generate electromagnetic disturbances above the levels that are
appropriate for its intended place of use. In addition, the equipment shall have adequate level of
immunity to electromagnetic disturbances so that it can correctly function in its intended place
of use.
NOTE 1 The supplier of the electrical/electronic equipment should be able to detail its electromagnetic
compatibility.
NOTE 2 Where conditions of use, installation and maintenance are specified by the supplier in order to
achieve electromagnetic compatibility, these should be complied with by the manufacturer.
5.2.2 Cleaning with water
If the machine or part of the machine is intended to be cleaned with water, the manufacturer shall
provide warnings and a method of cleaning in the instruction handbook.
5.2.3 Protection against electric shock (see clause 6 of EN 60204-1:1997)
The electrical equipment shall comply with clause 6 of EN 60204-1:1997.
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5.2.4 Power circuits (see 7.2.3 of EN 60204-1:1997)
A device for detection and interruption of overcurrent in the phase conductor is sufficient for single
phase machines.
5.2.5 Earth faults (see 9.4.3.1 of EN 60204-1:1997)
For machinery supplied from a single phase conductor and an earthed neutral conductor, there is
no requirement for double pole interruption.
5.2.6 Emergency stop (see 10.7 of EN 60204-1:1997)
For machines where the operator's hands enter the hazard zone at each cycle and guarded
according to 5.1.1.1 (Figure 1), an emergency stop is not required. A normal stop shall be fitted
which causes the die to rise to its top position before power is disconnected.
For machines which are loaded outside the hazard zone Ffigure 2), an emergency stop of
category 1 is required, which stops the rotation of the table within 0,5 sand causes the die to rise
to its top position before power is disconnected.
For automatic machines (Figure 3), one or more emergency stop of category 1 (see 4.1 of EN
418:1992) shall be fitted at each side of the machine so that index, sheeters and depositors stop
within 0,5 sand the guillotine and dies rise to their top positions before power is disconnected.
5.2.7 Start function (see 10.6 of EN 60204-1:1997)
Start devices shall be designed to reduce the risk of inadvertent operation by conforming to EN
60204-1, 10.6.
5.2.8 Motor enclosures (see 15.2 of EN 60204-1:1997)
Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure
that guarantees a minimum degree of protection of IP23.
5.3 Thermal hazards
The temperature of external machine components, except the dies, which in ordinary use can
come into contact with the operator for 3 s maximum, shall not exceed the temperature limit value
of 65 °C for uncoated metal.
For other materials, see EN 563:1994.
On machines where the die(s) is (are) heated, the design shall minimize the risk of accidental
contact with the die when loading and unloading.
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SIST EN 13390:2002
EN 13390:2002 (E)
5.4 Hygiene requirements
The machines shall be designed and manufactured in accordance with EN 1672-2:1997 and
annex A which gives additional information.
The three zones in EN 1672-2:1997 are defined as follows.
5.4.1 Food area
The food area is generally at least as follows :
- inside of all hoppers, sheeters and associated solid guards. Where guards have grids or bars
the whole guard shall be included in the food area ;
- all dies, platforms, platens, the top of false tables and table frames ;
- all surfaces of rotating tables or moving belts;
- all measuring and sheeting devices.
On the manually loaded machines, where the operator is frequently touching the product directly
with the hand (without a tool) and then the controls, controls n
...
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