SIST EN 12853:2002
(Main)Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements
Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements
This standard specifies the safety and hygiene requirements for the design and manufactur of hand-held blenders and whisks in commercial and institutional catering, and in food shops and small-scale food industry. It does not apply for domestic machines. It applies when such machines are operated under the intended conditions of use as defined in 3.12 of EN 292-1 and stated in the instruction handbook (see 7.1), including cleaning, removal of jammed food, feeding and changing the cutting device.
Nahrungsmittelmaschinen - Handmixer und Handrührer - Sicherheits- und Hygieneanforderungen
1 Anwendungsbereich
1.1 Diese Europäische Norm legt die Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von Handmixern und Handrührern fest, die in der gewerblichen und institutionellen Gastronomie sowie in Lebensmittelgeschäften zum Einsatz kommen.
Der Begriff "Handmixer" wird verwendet, um sich auf die Geräte zu beziehen, die von dieser Norm erfasst werden.
Die von dieser Norm erfassten Maschinen sind Handgeräte, deren Werkzeug dazu verwendet wird, Lebensmittel in einem Behälter zu bearbeiten. Die Werkzeuge sind so konstruiert, dass sie Lebensmittel wie Gemüse in Suppen, Breie, Pürees, Soßen, Mayonnaise, Creme, Molkereiprodukte zerkleinern, mischen, zerdrücken, emulgieren und ganz allgemein alle festen, flüssigen, pastösen oder pulverförmigen Lebensmittel so verarbeiten, dass man eine homogene Flüssigkeit erhält.
Diese Geräte sind so konstruiert, dass in einem Arbeitsgang Lebensmittel bis zu einem Volumen von 100 l verarbeitet werden können.
Je nach ihrem Gewicht und den für ihre bestimmungsgemäße Verwendung erforderlichen Betriebsarten gilt diese Norm für folgende Maschinen:
3 handbetriebene Maschinen, wobei für den gesamten Arbeitsvorgang eine oder beide Hände benutzt werden (siehe Bild 1),
3 freistehende Maschinen, die auf dem Behälterboden stehen (siehe Bild 2),
3 Maschinen, die an einer besonderen Halterung, die am Behälter angebracht werden kann, befestigt sind oder auf ihr stehen, (siehe Bild 3). Die Halterung ist für den Operator bei lang andauernden Arbeitsvorgängen vorgesehen oder bei der Verarbeitung von Lebensmitteln, bei denen Verbrennungsrisiken bestehen (Dampf oder Spritzer).
Diese Norm gilt, wenn solche Maschinen unter bestimmungsgemäßer Verwendung, wie in 3.12 der EN 292-1:1991definiert und in der Betriebsanleitung (siehe 7.1) festgelegt, benutzt werden, einschließlich der Reinigung, Beseitigung von Blockierungen, Beschickung und dem Austausch der Schneideinrichtung.
Machines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions relatives a la sécurité et a l'hygiene
Domaine d'application
1.1 La présente Norme européenne spécifie les prescriptions de sécurité et d'hygiene relatives a la conception et la fabrication de batteurs et fouets portatifs utilisés dans la restauration commerciale et des collectivités ainsi que dans les magasins d'alimentation.
Dans le texte qui suit, le terme "batteurs portatifs" est utilisé pour faire référence aux équipements couverts par la présente Norme européenne.
Les machines couvertes par la présente norme sont des appareils portatifs dont l'outil est destiné a traiter un aliment dans un récipient. Les outils sont essentiellement conçus pour écraser, mélanger, broyer, émulsionner, etc. des aliments tels que des légumes dans les soupes, purées, sauces, mayonnaises, cremes, produits laitiers, et, de façon générale, pour traiter tous les aliments solides, liquides, en pâte ou en poudre, en vue d'obtenir une phase fluide homogene.
Ces appareils sont conçus pour traiter jusqu'a 100 l de produit en une seule opération.
La présente norme s'applique aux machines suivantes, définies selon leur poids et leur mode de fonctionnement en fonction de l'usage prévu :
3 machines portative a fonctionnement manuel, ayant une ou deux poignées, a action maintenue pendant toute leur durée d'utilisation (voir Figure 1) ;
3 machines autonomes, s'appuyant au fond du récipient (voir Figure 2) ;
3 machines fixées ou montées sur un support spécial qui peut etre fixé au récipient (voir Figure 3). Le support remplace l'utilisateur pour les opérations de longue durée ou pour des produits alimentaires présentant des risques de brulures (vapeur ou éclaboussures).
Stroji za predelavo hrane - Ročno vodeni mešalniki in stepalniki - Varnostne in higienske zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 12853:2002
01-september-2002
6WURML]DSUHGHODYRKUDQH5RþQRYRGHQLPHãDOQLNLLQVWHSDOQLNL9DUQRVWQHLQ
KLJLHQVNH]DKWHYH
Food processing machinery - Hand-held blenders and whisks - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Handmixer und Handrührer - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions
relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 12853:2001
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 12853:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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EUROPEAN STANDARD
EN 12853
NORME EUROPÉENNE
EUROPÄISCHE NORM
May 2001
ICS 67.260
English version
Food processing machinery - Hand-held blenders and whisks -
Safety and hygiene requirements
Machines pour les produits alimentaires - Batteurs et fouets Nahrungsmittelmaschinen - Handmixer und Handrührer -
portatifs - Prescriptions relatives à la sécurité et à l'hygiène Sicherheits- und Hygieneanforderungen
This European Standard was approved by CEN on 20 April 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, 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
© 2001 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 12853:2001 E
worldwide for CEN national Members.
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EN 12853:2001
Contents
Foreword.3
Introduction .4
1 Scope .5
2 Normative references .6
3 Terms and definitions – Description.7
4 List of hazards.8
5 Safety and hygiene requirements and/or measures .9
6 Verification of safety and hygiene requirements and/or measures.15
7 Information for use .16
Annex A (normative) Noise test code for hand-held blenders and whisks (Grade 2 of accuracy).18
Annex B (normative) Principles of design to ensure the cleanability of hand-held blenders and whisks.21
Annex ZA (informative) Relationship of this document with the EC Directives .30
Bibliography .31
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EN 12853:2001
Foreword
This European Standard 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 November 2001, and conflicting national standards shall be withdrawn at the latest
by November 2001.
It is one of a series of standards on the design and construction of machines used in catering:
vegetable cutting machines;
catering attachments for machines having an auxiliary drive hub;
food processors and blenders;
hand-held blenders and whisks;
beam mixers;
salad dryers;
vegetable peelers;
cooking kettles equipped with stirrer and/or mixer.
This European Standard 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 Directive(s), 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, Netherlands, Norway, Portugal, Spain, Sweden,
Switzerland and the United Kingdom.
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EN 12853:2001
Introduction
The use of hand-held blenders and whisks generates various mechanical or other hazards.
Their extensive use justifies the need for a standard covering both safety and the hazards to food hygiene arising
from machine design, complementary to prEN 1672-1:1994 and EN 1672-2:1997, which state common
requirements for food processing machines.
This European standard has been prepared t to be a harmonised standard to provide one means of conformity with
the essential safety and hygiene requirements of the Machinery Directive and associated EFTA Regulations.
This European standard is a type C standard as stated in EN 1070:1998.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered are
indicated in the scope of this standard.
When provisions of this type C standard are different from those which are stated in type A or B standards, the
provisions of this type C standard take precedence over the provisions of the other standards, for machines that
have been designed and built according o the provisions of this type C standard.
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EN 12853:2001
1 Scope
1.1 This European standard specifies the safety and hygiene requirements for the design and manufacture of
hand-held blenders and whisks used in the commercial and institutional catering, and in food shops.
The term "hand-held blenders" is used to refer to the equipment covered by this standard.
The machines covered by this standard are hand-held appliances whose tool is intended to process a foodstuff in a
container. Tools are designed to crush, mix, mash, emulsify, etc. foodstuffs such as vegetables into soups,
mashes, purees, sauces, mayonnaise, cream, dairy products and more generally to process all solid, liquid, pasty
or powdery foodstuffs to obtain a homogeneous fluid.
These appliances are designed to process up to 100 l of food in one operation.
This standard applies to the following machines, according to their weight and to the operating modes required by
their intended use:
manually operated machines, using one or both hands, actuated throughout the whole operation (see figure 1);
machines operating resting on the bottom of the container (see figure 2);
machines fixed to or placed on a special support which can be fitted to the container (see figure 3). The
support acts as a substitute for the operator for operations that take a long time or for food processing which
may present risks of burns (steam or splashes).
Figure 1 Manually operated machine Figure 2 Free-standing machine Figure 3 Fixed machine
It applies when such machines are operated under the intended conditions of use as defined in 3.12 of EN 292-
1:1991 and stated in the instruction handbook (see 7.1), including cleaning, removal of jammed food, feeding and
changing the cutting device.
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EN 12853:2001
1.2 This standard does not apply to:
domestic machines;
vertical crushers, sieves mounted on trolleys and beam mixers (beam mixers are covered by
prEN 12854:1997).
1.3 This standard covers significant hazards at such machines, as identified by risk assessment (see
EN 1050:1996), which are listed in clause 4 of this standard. In addition machinery shall comply as appropriate
which EN 292 and prEN 1672-1:1994 for hazards which are not covered by this standard.
1.4 Noise is not considered to be a significant hazard for hand-held blenders and whisks. This does not mean that
the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a
noise test code is proposed in Annex A.
Vibrations are not considered to be a significant hazard for these machines and no test method is given.
1.5 This standard applies primarily to machines which are manufactured after its date of issue.
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, Safety of machinery : Basic concepts, general principles for design - Part 2 : Technical principles
and specifications
.
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.
Safety of machinery - Temperatures of touchable surfaces - Ergonomics data to establish
EN 563:1994,
temperature limit values for hot surfaces.
Safety of machinery - Ergonomic design principles - Part 1 : Terminology and general principles.
EN 614-1:1995,
EN 953:1997, Safety of machinery - General requirements for the design and construction of fixed and movable
guards.
EN 1070:1998, Safety of machinery – Terminology.
Food processing machinery - Basic concepts - Part 1 : Safety requirements.
prEN 1672-1:1994,
EN 1672-2:1997, Food processing machinery - Basic concepts - Part 2 : Hygiene requirements.
Electromagnetic compatibility - Generic emission standard - Part 1 : Residential, commercial
EN 50081-1:1992,
and light industry.
Electromagnetic compatibility - Generic emission standard - Part 2 : Industrial environment.
EN 50081-2:1993,
EN 50082-1:1992, Electromagnetic compatibility - Generic immunity - Part 1 : Residential, commercial and light
industry.
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EN 12853:2001
EN 61000-6-2:1999, Electromagnetic compatibility (EMC) - Part 6-2: Generic standards-Immunity for industrial
environment (IEC 61000-6-2:1999).
EN 60204-1:1997, Safety of machinery - Electrical equipment of machines - Part 1 : General requirements
(IEC 60204-1:1997).
EN 60529:1991, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989).
EN 60947-2:1995, Low-voltage switchgear and controlgear - Part 2 : Circuit – breakers (IEC 60947-2:1995).
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 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).
ISO 468:1982, Surface roughness - Parameters, their values and general rules for specifying requirements.
3 Terms and definitions – Description
3.1 Terms and definitions
For the purposes of this standard, the terms and definitions given in EN 1070:1998 and the following terms and
definitions apply.
3.1.1
blender
machine for crushing and pulverizing, equipped with a cutting tool composed of highspeed rotating blades which
may be sharp and/or perforated
The rotating tool is located at the end of a shaft immersed in the processed food for progressively blending the food
bulk.
3.1.2
whisk
machine for beating and emulsifying, equipped with tool composed of flexible and long wires gathered together
around one or several rotating shaft(s). The tool operates with a large part of its length immersed in the processed
food.
3.2 Description
Depending on the type of processing, the usual length of the operation may vary from a few seconds to more than
ten minutes. Operation is designed to be discontinuous.
The rated power of hand-held blenders is usually less than 500 W.
The weight of these appliances is usually less than 10 kg.
Hand-held blenders usually consist of (see figure 4):
a) a body (1) which contains or supports:
a motor and its transmission (2);
one or several control devices, e.g : on/off control, variable speed drive, selector (3);
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EN 12853:2001
one or several handles (4);
one or several food processing tools/attachments which can be either fixed or removable (5).
b) where applicable, a support which can be fitted to a range of containers (6).
Figure 4 — Description of a hand-held blender
4 List of hazards
This standard covers the significant hazards related to intended conditions of use.
NOTE If the machine is not used as above, the manufacturer should, when he is informed of such situation, check on the
basis of a new risk analysis that the preventive measures remain valid and sufficient.
4.1 Mechanical hazards
The mechanical hazards of impact, cutting, trapping, crushing are due to contact of the hands with the rotating
parts. They may arise from the following :
unintended starting;
ejection of parts due to bursting or breaking during operation, or disconnection of parts;
falling of parts and ejection of tools;
falling of the machine.
NOTE As it would take a too long time to develop a test for checking the relevant requirement this last item will be dealt
with at the stage of the revision of this standard.
4.2 Electrical hazards
Electrical shocks hazards may arise due to the ingress of moisture and liquids into the appliance caused by :
the appliance falling into liquid; or
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EN 12853:2001
liquids being splashed or hosed onto the appliance; or
the appliance being used in a high humidity environment such as a steam-filled kitchen; or
the appliance being handled by a person with wet hands.
4.3 Thermal hazards
Thermal hazards of burning hands and arms may arise from:
contact with splashed processed hot food, steam or thermal radiations;
contact with the hot handgrip.
4.4 Hazards generated by neglecting hygiene principles in machine design
4.4.1 Hazards to the operator
Hazards from the food being processed, e.g. inhalation of flour, sugar, … and from the cleaning agents used to
disinfect the machine.
NOTE See also prEN 1672-1:1994 which deals with the hygiene risk to the operator.
4.4.2 Hazards to the consumer
Inability to clean food and splash areas effectively and thoroughly.
Contamination of the food by undesirable materials including residues of food, microbiological organisms as well as
residues of cleaning and disinfecting fluids.
4.5 Hazards generated by neglecting ergonomic principles in machine design
Neglecting ergonomic principles can cause incorrect operation of controls and damage due to over-reaching, heavy
loads, akward posture.
Poor design of grips and manual control.
5 Safety and hygiene requirements and/or measures
5.1 Mechanical hazards
5.1.1 Unintended starting
Due to the weight of the appliance and the need to operate it manually, in most cases with both hands, and for up
to ten minutes, the resulting physical fatigue that would affect the operator precludes the systematic use of hold-to-
run controls.
The switch shall be so designed and located that any unintended actuation of it is prevented during foreseeable
handling of the machine (operational use, cleaning, storage, etc.).
5.1.2 Bursting of tool
Rotary food processing attachments and tools shall be designed and dimensioned to avoid the hazard of bursting
during rotation under the effect of kinetic energy.
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EN 12853:2001
5.1.3 Disconnection of parts
All machine parts shall be designed and manufactured to prevent them from being unintentionally separated from
the machine body during operation.
5.1.4 Moving parts : tools and transmission
5.1.4.1 Tools for food processing
5.1.4.1.1Blender
For functional reasons the openings in the housing of the blade cannot comply with EN 294:1992 and may allow a
cutting injury. There shall be at least a fixed guard on the drive side overlapping the cutting blades by a minimum of
10 mm in the radial and 5 mm in the axial dimensions (see figure 5).
The grip zone and the grips shall be designed and constructed in such a way that the operator's hands are kept
away from the danger zone formed by the tool movement. The distance between these two zones shall be greater
than or at least equal to 300 mm (see figure 6).
5.1.4.1.2Whisk
For functional reasons the whisk area cannot be guarded to comply with EN 294:1992 and may allow crushing
injury.
A guard shall be provided to avoid accidental slipping of the hand into the tool. Its dimensions shall be at least
30 mm greater than the dimensions of the handgrip zone in all directions, and it shall be located between the
handgrip zone and the tool (see figure 7).
The risk of injury shall be brought to the attention of the user in the instruction manual.
Key
1 Lower limit of the grip zone
Figure 5 Fixed guard on the drive side Figure 6 Safety distance between the grip
zone and the tool
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EN 12853:2001
Figure 7 Protecting guard
5.1.4.2 Other mobile parts
Driving and transmission parts as well as supports shall be fitted with fixed guards preventing access to moving
parts (other than the tool). Guards shall meet the requirements of EN 953:1997. Openings in the guards and in the
structure of the machine shall meet the requirements of table 4 of EN 294:1992.
When the appliance includes removable processing attachments, so as to avoid trapping hazards, no part of the
driving device shall protrude from outside the housing.
5.2 Electrical hazards
The electrical equipment shall comply with EN 60204-1:1997, with the following additional points.
5.2.1 Electromagnetic compatibility (see 4.4.2 of EN 60204-1:1997)
In general, the machine shall not generate electromagnetic emissions of a level higher than the one specified in
EN 50081-1:1992. However, if the machine is to be installed exclusively in an industrial environment (installation
supplied under medium or high voltage as defined in EN 50081-2:1993), only the level given in EN 50081-2:1993 is
required.
In general, equipment shall comply with immunity as stated in EN 61000-6-2:1999. However, if the machine is to
be installed exclusively in a residential environment (installation supplied under low voltage as defined in EN
50082-1:1992), only the level defined in EN 50082-1:1992 is required.
Unless stated otherwise, suppliers of the electric/electronic equipment shall give information relevant to
electromagnetic compatibility for their equipment.
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EN 12853:2001
5.2.2 Protection against electric shock (see clause 6 of EN 60204-1:1997)
For the choice between the various methods of protection described in clause 6 of EN 60204-1:1997, the
manufacturer shall pay attention to the potential wet conditions under which the equipment will be used : in
particular, SELV (see 411.1.4 of IEC 60364-4-41) may be chosen instead of PELV.
Controls shall have a minimum degree of protection of IP 55 as defined in EN 60529 and the whole machine shall
have a minimum degree of protection of IP 34 e.g. with:
hoods;
or
circuit-breakers ensuring protection by residual differential current (RCD complying with annex B of
EN 60947-2:1995).
NOTE In addition to 6.1 of EN 60204-1:1997, none of the different methods (6.2, 6.3 and 6.4 of EN 60204-1:1997) is better
than the others.
Three different options shall be considered:
5.2.2.1 option 1 : Machine supplied in Security Extra Low Voltage (below 50 V). In this case the machine does not
belong to Class II. It shall be earthed.
5.2.2.2 option 2 : The Machine shall be Class II (see 6.3.2 of EN 60204-1:1997) (double insulated). Extra
precautions are then required as reliance cannot be placed on double insulation alone.
This extra protection shall be assessed in accordance with the principles specified in clause 5.2 of prEN 1672-
1:1994 and follow the hierarchy of measures:
adoption of the highest standard of enclosure within the state of the art for the machine motor and control
circuits. Motors having a level of protection lower than IP 23 may be used if they are enclosed inside a housing
which guarantees a protection level greater than IP 23. The machine shall be constructed to IP X5 for the
controls and IP X4 for the rest of the machine (see EN 60529:1991). Acknowledging that the level of protection
for total immersion might not be within the state of the art, the following measures are also necessary;
design to maximise the protection and separation between prevailing wet conditions and the electrical supply.
This will include ensuring the distance and separation between the operating switch and other live parts is
sufficient to prevent creepage and the operating switch shall be enclosed in robust flexible plastics or similar.
Careful location of the control switches to minimise the likelihood of these being splashed or immersed.
Marking on the machine the maximum depth of immersion for use and cleaning;
use of low voltage control circuits to the extent of the state of the art when the controls are mounted on the
machine. The control voltage used shall be determined primarily by the need to ensure correct control systems
operation;
the provision of a built in safety isolation transformer at the supply end of the supply cable to the machine e.g.
forming an integral part of the connector if possible, or the similar provision of a residual current device;
NOTE In both cases the user can specify that this isolation transformer or RCD is not needed, if he already has them.
provision of instructions to the user on maintenance (especially of the control shrouds) and of the procedures
to follow following immersion.
5.2.2.3 option 3 : Design of Class III machine which can be immersed.
5.2.3 Power circuits (see 7.2.3 of EN 60204-1:1997)
A device for detection and interruption of overcurrent in the phase conductor alone is sufficient for single phase
machines.
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EN 12853:2001
5.2.4 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.
5.2.5 Emergency stop (see 10.7 of EN 60204-1:1997)
An emergency stop is not required.
5.2.6 Motor enclosures (see 15.2 of EN 60204-1:1997)
Where a motor has a degree of protection lower than IP 23 it shall be mounted inside an enclosure that guarantees
a minimum degree of protection of IP 23.
5.3 Thermal hazards
Prevention of hazards due to the processing of hot foodstuffs with temperatures around 90 °C to 100 °C (heat
radiation, steam, splashes) shall be considered to be satisfactory if the temperature of gripping zones comply with
the test defined in table 1, clause 6.
5.4 Hygiene
5.4.1 General
The machine shall be designed in accordance with EN 1672-2:1997 and the requirements given below. They shall
also be designed in accordance with annex B.
Hygiene zones (examples) are shown in figure 8.
5.4.2 Food area
The following parts shall be considered to be in the food area as defined in EN 1672-2:1997:
attachments and tools including the parts which become immersed in the food, other areas of the
attachments/tools, and the body of the machine if under intended conditions of use food product comes in
contact with these and returns into the product.
The food areas of whisks, beaters, blenders and other tools or attachments shall be designed to prevent as far as
is technologically possible, product becoming trapped, be easy to clean thoroughly and, if necessary, disinfect.
Fasteners, such as screws, bolts and nuts shall be avoided in food area as far as is technologically possible. If
these are used they shall be easy to clean thoroughly.
The machine shall be designed to ensure that lubricants do not leak from it into the food and lubricants shall be
compatible with food.
5.4.3 Splash area
The following parts shall be considered to be in the splash area as defined in EN 1672-2:1997:
handles;
on/off controls.
5.4.4 Non food area
All other parts of the machine shall be considered to be in the non food area as defined in EN 1672-2:1997.
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EN 12853:2001
Key
1 Food area
2 Non food area
3 Marking of the depth of immersion
Figure 8 Hygiene zones
5.5 Ergonomics
Regard shall be given to the safeguards set out in clause 3.6 of EN 292-2:1991 and EN 614-1:1995. The
manufacturer shall specify in the instruction handbook the handling conditions and any information necessary to
achieve the ergonomic objectives which the user shall follow.
A specifically designed support shall be separately provided if the mass of the machine is more than 10 kg.
Dimension, number and location of the means of gripping and holding shall take into account the mass, volume,
centre of gravity and power characteristics of the machine and the operating conditions.
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EN 12853:2001
6 Verification of safety and hygiene requirements and/or measures
Table 1
Clause Method of verification
5.1.1 Visual inspection and manual test. Handle the
machine by the grips, put it on a table in all the
positions. The machine shall not start.
The test shall be carried out with the machine
5.1.2
operating at a speed 20 % higher than the
maximum rotation speed of the unladen machine,
for 1 min minimum being fitted successively with its
various possible tools. No damage (bursting,
permanent deformation) shall result from this test.
The test on the unladen machine specified above in
5.1.3
5.1.2 is sufficient to evaluate compliance with this
requirement.
5.1.4 Visual inspection.
5.2 Verification shall be in accordance with clause 19 of
EN 60204-1:1997 except for the following two
cases:
Tests relating to electromagnetic compatibility
may be limited where the supplier of the
electric/electronic equipment has successfully
tested for compatibility, and the manufacturer
has mounted the equipment in accordance with
the supplier's recommendations.
An additional test to that detailed in 19.2 of
EN 60204-1:1997 shall be carried out to test
the continuity of the protective bonding circuit
between the PE (protective earth) terminal and
accessible metallic parts of the equipment.
Dip the machine in operation to two thirds of the tool
5.3
height into a vessel containing boiling water. Stop
the heating. After 5 min record the temperature of
the gripping zones. For each zone the probe is to be
placed in three points at least 2 cm apart from one
another. In none of these points shall the
temperature exceed the limit of no burn over a time
period of 10 s and according to the used material,
as defined in EN 563:1994.
5.4 In accordance with annex B
Measurement of distances
5.5
Visual inspection
Functional test
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Page 16
EN 12853:2001
7 Information for use
Information for use shall meet the requirements of clause 5 of EN 292-2:1991. An instruction handbook shall be
provided.
7.1 Instruction handbook
The instruction handbook shall meet the requirements of 5.5 of EN 292-2:1991.
It shall indicate to the user the conditions of installation, use and maintenance (generally defined by the supplier of
the electric/electronic equipment) to be
...
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