SIST EN 13886:2005

Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements

1.1   This document specifies the safety and hygiene requirements for the design and manufacture of cooking kettles equipped with powered stirrer and/or mixer taking account of installation, operation, cleaning, removal of jammed food, feeding, maintenance and changing the tools.
The cooking kettles equipped with powered stirrer and/or mixer are used from catering to small scale-food industry to cook, cool and mix all cold or hot food. They permit addition of ingredients during processing without stopping the machine.
NOTE   The kettle bowl can be fixed or equipped with a manually or power operated tilting mechanism.
In the text that follows, the term "cooking kettles" is used to refer to the equipment covered by this document.
This document covers cooking kettles equipped with powered stirrer and/or mixer having technical performances in accordance with the following:
-   thermal energy supply can be electricity, gas (see EN 125:1996 and EN 161:1998), steam or heat-conducting fluid;
-   capacity of the kettle: from 30 l to 600 l (nominal volume);
-   maximum power rating 80 kW;
-   speed of the powered stirrer: 10 rpm to 200 rpm;
-   maximum speed of the mixer: 3 000 rpm.
The machines covered by this document are not intended to be cleaned with a high pressure water jet.
This document deals with all significant hazards, hazardous situations and events relevant to cooking kettles, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
1.2   This document does not apply to:
-   domestic machines (i.e. capacity of kettles less than 30 l);
-   planetary mixers which are covered by EN 454:2000;
-   food processors which are covered by EN 12852:2001;
-   cooking kettles without powered stirrer and/or mixer having a manual tilting kettle.
1.3   This document does not deal with hazard due to the pressure on machines with a double jacket.
NOTE   Depending on the pressure and the volume of the double jacket, the cooking kettle may fall und

Nahrungsmittelmaschinen - Kochkessel mit motorisierten Misch- und/oder Mixwerkzeugen - Sicherheits- und Hygieneanforderungen

1.1   Diese Dokument spezifiziert die Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von Kochkesseln, die mit Rühr- und/oder Mixwerkzeugen ausgestattet sind und berücksichtigt dabei die Installation, den Betrieb, die Reinigung, Entfernen von eingeklemmten Nahrungsmitteln, die Zuführung, die Wartung und das Wechseln der Werkzeuge.
Kochkessel mit motorisierten Misch- und/oder Mixwerkzeugen werden im Bereich der Großküchen bis zu kleineren Industriebetrieben zum kochen, kühlen und mixen von kalten und warmen Nahrungsmitteln eingesetzt. Diese erlauben das Hinzufügen von Zutaten ohne die Maschine zu stoppen.
ANMERKUNG   Der Kessel kann feststehend sein oder mit einem handbetriebenem oder kraftbetriebenem Kippmechanismus ausgerüstet sein.
Im folgenden Text wird der Begriff "Kochkessel" für die Ausrüstungen genutzt, die durch diese Norm abgedeckt sind.
Dieses Dokument umfasst Kochkessel, die mit Rühr- und/oder Mixwerkzeugen ausgestattet sind und folgende technische Leistungen haben:
-   Die Wärme kann durch Elektrizität, Gas (siehe EN 125 und EN 161), Dampf oder eine wärmeführende Flüssigkeit zugeführt werden.
-   Kesselvolumen von 30 l bis 600 l,
-   Maximaler Nennleistungsbereich bis 80 kW,
-   Drehgeschwindigkeit des Rührwerkzeuges: 10 min-1 bis 200 min-1,
-   Höchste Drehgeschwindigkeit des Mixwerkzeuges: 3 000 min-1.
Die Maschinen, die in den Anendungsbereich dieser Norm fallen, sind nicht dafür vorgesehen mit einem Hochdruckwasserstrahl gereinigt zu werden.
Dieses Dokument berücksichtigt alle signifikanten Gefährdungen, Gefahrensituationen und Ereignisse von Kochkesseln, die relevant für den bestimmungsgemäßen Gebrauch unter den vom Hersteller vorhersehbaren Bedingungen, sind (siehe 4).
1.2   Diese Norm gilt nicht für:
-   Haushaltsgeräte (z. B. Kesselkapazität kleiner 30 l)
-   Planetenmischer, die von der Norm EN 454 erfasst werden
-   Vertikalkutter, die von der Norm EN 12852 erfasst werden

Machines pour les produits alimentaires - Marmites avec agitateur et/ou mixer motorisé - Prescriptions relatives a la sécurité et a l'hygiene

1.1 Le présent document spécifie les prescriptions de sécurité et d'hygiene pour la conception et la
fabrication des marmites avec agitateur et/ou mixer motorisé, en tenant compte de l?installation, du
fonctionnement, du nettoyage, du débourrage, de l?alimentation, de l?entretien et du remplacement des outils.
Les marmites avec agitateur et/ou mixer motorisé sont utilisées depuis le secteur de la restauration jusqu'a
l'industrie alimentaire a petite échelle pour cuire, refroidir et mélanger tous les aliments chauds ou froids. Elles
permettent d'ajouter des ingrédients pendant le fonctionnement sans arreter la machine.
NOTE Le bol de la marmite peut etre fixe ou équipé d?un mécanisme d?inclinaison a actionnement manuel ou
motorisé.
Dans le texte qui suit, le terme « marmites » est utilisé pour faire référence aux équipements couverts par le
présent document.
Le présent document couvre les marmites équipées d'un agitateur et/ou d'un mixer motorisé dont les
performances techniques sont conformes aux points suivants :
- l'alimentation en énergie thermique peut etre l'électricité, le gaz (voir l'EN 125 et l'EN 161), la vapeur ou
un fluide thermoconducteur ;
- la marmite a une capacité comprise entre 30 l et 600 l (volume nominal) ;
- la puissance nominale maximale est égale a 80 kW ;
- la vitesse de l'agitateur motorisé est comprise entre 10 tr/min et 200 tr/min ;
- la vitesse maximale du mixer est de 3 000 tr/min.
Les machines couvertes par le présent document ne sont pas destinées a etre nettoyées en utilisant un jet
d'eau a haute pression.

Stroji za predelavo hrane – Kotli za kuhanje, opremljeni z mešalniki in/ali sekljalniki – Varnostne in higienske zahteve

General Information

• Status: Withdrawn
• Publication Date: 30-Apr-2005
• Withdrawal Date: 12-Apr-2010
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: VSN - Safety of machinery
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 07-Apr-2010
• Due Date: 30-Apr-2010
• Completion Date: 13-Apr-2010
• Directive: 98/37/EC - Machinery
• Mandate: M/079 - Mandate to CEN and CENELEC for standardization in the field of machines
• Ref Project: EN 13886:2005 - Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements

Relations

• Consolidated By: SIST EN 13886:2005+A1:2010 - Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
• Effective Date: 18-Jan-2023
• Consolidated By: SIST EN 13886:2005+A1:2010 - Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
• Effective Date: 19-Jan-2023
• Replaced By: SIST EN 13886:2005+A1:2010 - Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
• Effective Date: 01-Jun-2010

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN 13886:2005
01-maj-2005
Stroji za predelavo hrane – Kotli za kuhanje, opremljeni z mešalniki in/ali
sekljalniki – Varnostne in higienske zahteve
Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer
- Safety and hygiene requirements
Nahrungsmittelmaschinen - Kochkessel mit motorisierten Misch- und/oder
Mixwerkzeugen - Sicherheits- und Hygieneanforderungen
Machines pour les produits alimentaires - Marmites avec agitateur et/ou mixer motorisé -
Prescriptions relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 13886:2005
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 13886:2005 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 13886:2005

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SIST EN 13886:2005
EUROPEAN STANDARD
EN 13886
NORME EUROPÉENNE
EUROPÄISCHE NORM
March 2005
ICS 67.260
English version
Food processing machinery - Cooking kettles equipped with
powered stirrer and/or mixer - Safety and hygiene requirements
Machines pour les produits alimentaires - Marmites avec Nahrungsmittelmaschinen - Kochkessel mit motorisierten
agitateur et/ou mixer motorisé - Prescriptions relatives à la Misch- und/oder Mixwerkzeugen - Sicherheits- und
sécurité et à l'hygiène Hygieneanforderungen
This European Standard was approved by CEN on 3 February 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 13886:2005: E
worldwide for CEN national Members.

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SIST EN 13886:2005
EN 13886:2005 (E)
Contents
Page
Foreword.3
Introduction .4
1 Scope .5
2 Normative references .6
3 Terms, definitions, symbols and description .6
3.1 Terms, definitions and symbols.6
3.2 Description .7
4 List of significant hazards .10
4.1 General.10
4.2 Mechanical hazards.11
4.3 Electrical hazards .12
4.4 Hazards generated by neglecting hygiene principles in machine design.12
4.5 Hazards generated by neglecting ergonomic principles in machine design .13
4.6 Thermal hazard .13
5 Safety and hygiene requirements and/or measures .13
5.1 General.13
5.2 Mechanical hazards.13
5.3 Electrical hazards .16
5.4 Hygiene .17
5.5 Ergonomics .18
5.6 Thermal hazards .18
6 Verification of safety and hygiene requirements and/or measures .19
7 Information for use .20
7.1 General.20
7.2 Instruction handbook .20
7.3 Marking .22
Annex A (normative) Noise test code for cooking kettles (Grade 2).23
Annex B (normative) Principles of design to ensure the cleanability of cooking kettles .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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SIST EN 13886:2005
EN 13886:2005 (E)
Foreword
This document (EN 13886:2005) has been prepared by 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 September 2005, and conflicting national standards shall be withdrawn at the
latest by September 2005.
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 an EC Directive.
For relationship with this EC Directive, see the informative Annex ZA, which is an integral part of this document.
It is one of a series of standards on the design and construction of machines used in the catering, as:
 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 powered stirrer and/or mixer.
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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SIST EN 13886:2005
EN 13886:2005 (E)
Introduction
The use of cooking kettles equipped with powered stirrer and/or mixer involves various mechanical and other risks.
Their extensive use in numerous countries justifies the need of a standard covering both safety and the hazards to
food hygiene arising from machine design complementary to EN 1672-2 which states hygiene requirements for
food processing machines.
This document 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 that 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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SIST EN 13886:2005
EN 13886:2005 (E)
1 Scope
1.1 This document specifies the safety and hygiene requirements for the design and manufacture of cooking
kettles equipped with powered stirrer and/or mixer taking account of installation, operation, cleaning, removal of
jammed food, feeding, maintenance and changing the tools.
The cooking kettles equipped with powered stirrer and/or mixer are used from catering to small scale-food industry
to cook, cool and mix all cold or hot food. They permit addition of ingredients during processing without stopping
the machine.
NOTE The kettle bowl can be fixed or equipped with a manually or power operated tilting mechanism.
In the text that follows, the term "cooking kettles" is used to refer to the equipment covered by this document.
This document covers cooking kettles equipped with powered stirrer and/or mixer having technical performances in
accordance with the following:
 thermal energy supply can be electricity, gas (see EN 125 and EN 161), steam or heat-conducting fluid;
 capacity of the kettle: from 30 l to 600 l (nominal volume);
 maximum power rating 80 kW;
 speed of the powered stirrer: 10 rpm to 200 rpm;
 maximum speed of the mixer: 3 000 rpm.
The machines covered by this document are not intended to be cleaned with a high pressure water jet.
This document deals with all significant hazards, hazardous situations and events relevant to cooking kettles, when
they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
1.2 This document does not apply to:
 domestic machines (i.e. capacity of kettles less than 30 l);
 planetary mixers which are covered by EN 454;
 food processors which are covered by EN 12852;
 cooking kettles without powered stirrer and/or mixer having a manual tilting kettle.
1.3 This document does not deal with hazard due to the pressure on machines with a double jacket.
NOTE Depending on the pressure and the volume of the double jacket, the cooking kettle may fall under the scope of the
Pressure Equipment Directive (97/23/EC), for the EU market.
1.4 Noise is not considered to be a significant hazard for these machines. This does not mean that the
manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a
noise test code is included in Annex A.
1.5 Vibrations are not considered to be a significant hazard for these machines and no test method is given.
1.6 Possible hazards relevant to gas supply and heating are not dealt with in this document.
NOTE The equipment may fall under the Gas Appliances Directive (90/396/CEE), for the EU market.
1.7 This document is not applicable to the machines which are manufactured before the date of publication of
this document by CEN.
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SIST EN 13886:2005
EN 13886:2005 (E)
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 294:1992, Safety of machinery — Safety distances to prevent danger zones being reached by the upper limbs
EN 563:1994, Safety of machinery — Temperatures of touchable surfaces — Ergonomics data to establish
temperature limit values for hot surfaces
EN 614-1, 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 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 1672-2:1997, 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 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 4287:1998, 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 11201:1996, 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 Terms, definitions, symbols and description
3.1 Terms, definitions and symbols
For the purposes of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following
apply.
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SIST EN 13886:2005
EN 13886:2005 (E)
3.1.1
nominal volume
V
n
manufacturer's declared intended working volume (in litres)
3.1.2
total volume
V
t
total volume (in litres) that the bowl can physically contain
3.1.3
stirrer
tool which operates with slow rotating speed (from 10 rpm to 200 rpm) for blending
3.1.4
mixer
tool which operates with high rotating speed (up to 3 000 rpm) for cutting
NOTE In the text "powered stirrer" means "powered stirrer and/or mixer" unless otherwise stated.
3.2 Description
There are two main different types of cooking kettles with powered stirrer and/or mixer. The basic differences are in
the location of the drive mechanism of the tool relative to the bowl (see Figure 1).
For those machines, two types are defined:
Type 1: Kettles with the top powered stirrer driven by a motor in an enclosure above the kettle through the lid.
The top powered stirrer can be used in either of two kettles mounted together by turning the drive
enclosure between the two kettles and locking it into the centre position of one of the bowls or can be
either fixed for use in one kettle, or it can be movable among several kettles e.g. using a rail in the ceiling
(see Figures 1.1 a), 1.1 b) and 1.1 c));
Type 2: Kettles with the bottom powered stirrer driven by a shaft through the bowl either in the bottom of the kettle
bowl (see Figures 1.2 a), 1.2 b) and 1.2 c)).
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SIST EN 13886:2005
EN 13886:2005 (E)

Figure 1.1 a) — Example 1 of two combined top powered kettles with a powered stirrer body which can be
turned between the kettles
Figure 1.1 b) — Example 2 of two combined top Figure 1.1 c) — Example of a single top powered
powered kettles with a powered stirrer body which kettle with a powered stirrer
can be turned between the kettles
Figure 1.1 — Type 1 – Examples of top powered kettles with a powered stirrer
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SIST EN 13886:2005
EN 13886:2005 (E)

Figure 1.2 a) — Example 1 of a bottom powered Figure 1.2 b) — Example 2 of a bottom powered
kettle with a powered stirrer kettle with a powered stirrer
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EN 13886:2005 (E)

Figure 1.2 c) — Example of a powered kettle with a powered stirrer
Figure 1.2 — Type 2 – Examples of bottom or powered kettles with a powered stirrer
Key
1 Support pillar 5 Hinged lid 9 Powered stirrer tool locking device
2 Control pillar 6 Powered stirrer body 10 Powered stirrer body locking device
3 Kettle bowl 7 Powered stirrer tool 11 Mixer tool
4 Pouring lip 8 Filling opening
Figure 1 — Examples of cooking kettles
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 a risk assessment based upon EN 1050 as significant for cooking kettles, and which
require action to eliminate or reduce the risk.
Before using this standard, it is important to carry out a risk assessment of the lifting and tilting machine to check
that its significant hazards are identified in this clause.
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EN 13886:2005 (E)
4.2 Mechanical hazards
4.2.1 Access to the danger zones
Mechanical hazards arise from the risk of contact with the moving tool, the tilting device and the power
transmission.
The hazards may arise by:
 Zone 1: The powered stirrer: gap between the edge of the powered stirrer and the vessel and fitting parts;
Hazard of cutting, crushing, trapping and impact with hands, fingers and arm.
The mixer: direct access to the moving tool.
Hazard of cutting and crushing arms, hand and fingers.
 Zone 2: The power transmission to the tool: risk of getting drawn-in by the rotating transmission shaft;
Hazard of being drawn-in, crushing and entanglement of parts of the body.
 Zone 3: The tilting function: between the moving kettle bowl and fixed parts of the kettle;
Hazard of crushing parts of the body.
 Zone 4: The tilting function: free movement of the kettle due to failure of the tilting mechanism;
Hazard of impact with the body.
 Zone 5: The cover: falling down of the lid and/or accessories;
Hazard of crushing arms, hands and fingers.

Figure 2.1 a) Figure 2.1 b)
Figure 2.1 — Danger zones for type 1
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EN 13886:2005 (E)

Figure 2.2 — Danger zones for type 2
Key
1 Zone 1 4 Zone 4
2 Zone 2 5 Zone 5
3 Zone 3
Figure 2 — Danger zones on a cooking kettle
4.2.2 Loss of stability
Hazards of crushing of and impact with for the body.
4.2.3 Incorrect assembly and fitting
Hazards of impact with the fingers, hands and body.
4.3 Electrical hazards
Hazard of electrical shock by direct or indirect contact with live parts and unexpected start up from restoration of
energy supply after interruption.
4.4 Hazards generated by neglecting hygiene principles in machine design
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.
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EN 13886:2005 (E)
4.5 Hazards generated by neglecting ergonomic principles in machine design
Lack of applying ergonomic principles can lead to errors in the operation of controls, physical damage due to over-
reaching, burning by a hot lid, lifting heavy loads, awkward posture, etc.
4.6 Thermal hazard
Hot product splashing out of the kettle bowl for example due to overfilling or inappropriate tool speed or during the
tilting of the kettle.
Steam ejected when the lid is opened.
Lid and handle surfaces that normally will be touched during the operation of the kettle.
Temperature of the outside surface of the kettle.
Splashing due to failure of tilting mechanism and/or inability of the pouring lip to maintain a controlled product flow
during continuous tilting of the kettle.
Unexpected opening of the emptying valve of the kettle.
5 Safety and hygiene requirements and/or measures
5.1 General
Cooking kettles shall comply with the safety requirements and/or protective measures of this clause. In addition,
they shall be designed according to the principles of EN ISO 12100-1 and EN ISO 12100-2 for hazards relevant but
not significant, which are dealt with by this document (e.g. sharp edges).
NOTE For hazards which are to be reduced by application of a type B standard such as EN ISO 12100-1 and
EN ISO 12100-2, EN 294, EN 563, EN 953, EN 954-1, EN 1088 and 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 cooking kettle.
Where the means of reducing the risk is by the physical arrangement or positioning of the installed cooking kettle,
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 cooking kettle, 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
The safety objective is to prevent access to the parts that would injure when they are in motion. This shall be
achieved by the compliance with the following:
The mechanical hazards shall be eliminated or reduced by design, where possible, of the machine and/or with
safeguarding.
Access to moving parts shall be prevented when such parts cause a hazard (see 5.2.2). To prevent harm as a
result of contact with protruding parts and other such hazardous designs shall be avoided.
All the interlocking devices associated with guards shall comply with Clause 5 of EN 1088:1995.
Fixed and movable guards shall comply with EN 953.
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The level of safety of the interlocking devices shall be consistent with the control systems into which they are
integrated.
The devices and their interfaces to the control systems shall meet at least category 1 of 6.2.2 of EN 954-1:1996.
Instructions about the use and the maintenance of these devices shall be provided in the instruction handbook.
5.2.2 Access to the danger zones
5.2.2.1 Zone 1
The powered stirrer shall be fitted with an interlocking device that allows its use only when the lid of the kettle is
closed and when the stirrer is at its operating position in the bowl.
Opening of the lid or any aperture safeguards shall stop the tool. The stirrer shall stop within 2 s.
After closing the lid or any aperture safeguard of the stirrer shall require to be restarted by intended action of the
operator.
The minimum safety distances shall comply with Table 4 of EN 294:1992, in particular, if an aperture is fitted in the
lid to add ingredients during the operation of the stirrer.
When the kettle is tilted and the lid open, the operation of the stirrer is allowed at maximum speed 20 rpm. The
rotation of the stirrer shall be actuated by a hold to run control. The tilting of the kettle shall be actuated by a hold to
run control if it is motorised.
The stopping time of the tool of the mixer shall be less than 4 s when the machine is running empty. The tool of the
mixer shall be located in the lower half of the height of the bowl.
For machines with hinged covers, the distance the cover may be opened measured at the side opposite to the
hinge whilst the machine is running shall be no more than 45 mm.
5.2.2.2 Zone 2
Access to danger zones on the power transmission shall be prevented. This shall be achieved e.g. by the
application of the following measures:
Guards (e.g. cover or casing) in accordance with 3.3 of EN 953:1997 shall be provided if the power transmission is
not located in the structure of the machine. In use, the shaft shall be located in the centre of the bowl leading
directly to the overhead drive mechanism. Any openings in the structure or guarding shall meet the requirements of
Table 4 of EN 294:1992. The guards shall be preferably fixed. When movable guards are used, they shall be
interlocked with the machine.
The power transmission axle and the tool locking device not covered by the bowl lid shall be guarded as for other
transmission machinery unless:
 the axle and stirrer locking device have smooth surfaces without any holes or protruding parts, and
 they rotate at less than 200 rpm (for stirrer only), and
 they are located in the centre of the bowl and travel only vertically between the lid and an overhead drive unit,
and
 the length of exposed shaft is designed to be the minimum necessary to allow operation of the tool locking
device.
NOTE In practice up to 300 mm can be necessary.
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SIST EN 13886:2005
EN 13886:2005 (E)
5.2.2.3 Zone 3
The kettle bowl shall be tilted only by an intended action of the operator. The requirements shall be the same when
the bowl is tilted back to its working position. When the actuators are released in any tilting position of the kettle,
the kettle bowl shall remain stationary.
In the case of a manual tilting, the tilting device shall be so designed that the bowl movement is controlled during
the complete tilting motion.
In the case of motorised tilting of the kettle bowl, it shall be achieved by a hold-to-run control button which shall be
situated outside the danger zone, and located so that the operator can see clearly the movement of the kettle bowl
during the tilting.
To avoid risk of crushing, the minimum distance between the kettle bowl and the support pillar or the control pillar
shall be 25 mm.
The minimum time for a complete tilting, for machine having a powered tilting, shall be 20 s.
5.2.2.4 Zone 4
When the tilting is power operated, the tilting mechanism shall be self-locking to prevent unintended movements of
the kettle bowl in every position, in case of failure of the power.
When the tilting is manual, the kettle shall be self balanced or self locking.
These objectives are generally achieved by design of the drive mechanism, e.g. by friction.
Electrically tilted kettles shall be equipped with a safety device (e.g. a safety nut) which keeps the kettle bowl in
position only in case of failure of the tilting mechanism. Hydraulically tilted kettles shall be equipped with a safety
device (i.e. a hose breakage safety valve) in case of failure of the hydraulic system.
5.2.2.5 Zone 5
Uncontrolled falling of hinged lids, together with possible other parts of the machine (see e.g. Figure 1.1 c)), shall
be prevented.
The lid shall be stable in full opening position (e.g. at least 10° over the limit of stability).
5.2.3 Stability
The machine shall be designed not to topple over when installed and used in accordance with the manufacturer's
instructions, and shall meet the tests specified in Table 1 of Clause 6.
If the machine cannot meet the tests of Table 1, Clause 6, it shall be fixed and the instruction handbook shall
indicate how to properly install the machine.
As for machines having a nominal volume higher than 150 l, the moving of the machine may generate an additional
hazard, the manufacturer shall require in the instruction handbook the fixing of the machine or formulate other
appropriate instructions.
A machine fitted with 3 castors shall have at least 1 castor (or set of castors) fitted with
...