SIST EN 13886:2005+A1:2010
(Main)Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
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. 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.
Nahrungsmittelmaschinen - Kochkessel mit motorisierten Misch- und/oder Mixwerkzeugen - Sicherheits- und Hygieneanforderungen
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.
Machines pour les produits alimentaires - Marmites avec agitateur et/ou mixer motorisé - Prescriptions relatives à la sécurité et à l'hygiène
1.1 Le présent document spécifie les prescriptions de sécurité et d'hygiène 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'à l'industrie
alimentaire à petite échelle pour cuire, refroidir et mélanger tous les aliments chauds ou froids. Elles permettent
d'ajouter des ingrédients pendant le fonctionnement sans arrêter la machine.
NOTE Le bol de la marmite peut être fixe ou équipé d’un mécanisme d’inclinaison à 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 être 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 à 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 à être nettoyées en utilisant un jet d'eau à
haute pression.
La présente Norme européenne traite de tous les phénomènes dangereux, situations et événements dangereux
spécifiques des marmites, lorsque celles-ci sont utilisées normalement et dans les conditions de mauvaise utilisation
qui sont raisonnablement prévisibles par le fabricant (voir Article 4). (...)
Stroji za predelavo hrane - Kotli za kuhanje, opremljeni z mešalniki in/ali sekljalniki - Varnostne in higienske zahteve (vključno z dopolnilom A1)
Ta dokument določa varnostne in higienske zahteve za načrtovanje in izdelavo kotlov za kuhanje, opremljenih z mešalniki in/ali sekljalniki ob upoštevanju postavitve, delovanja, čiščenja, odstranitve zagozdene hrane, polnjenja, vzdrževanja in menjave orodij. Kotli za kuhanje, opremljeni z mešalniki in/ali sekljalniki so v uporabi vse od gostinstva do male prehrambene industrije za kuhanje, ohlajevanje in mešanje vse hladne in vroče hrane. Omogočajo dodajanje sestavin med predelavo brez ustavljanja naprave. Ta dokument zajema kotle za kuhanje, opremljene z mešalniki in/ali sekljalniki, ki imajo tehnične zmogljivosti v skladu z naslednjim: dobava toplotne energije je lahko elektrika, plin (glej EN 125 in EN 161), para ali vodi vroče tekočine; prostornina kotla: od 30 do 600 l (nominalna prostornina); maksimalna nazivna moč 80 kW; hitrost mešalnika: 10 obratov/minuto; maksimalna hitrost sekljalnika: 3000 obratov/minuto. Naprave, zajete s tem dokumentom, niso namenjene za čiščenje z visokotlačnim vodnim curkom.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Nahrungsmittelmaschinen - Kochkessel mit motorisierten Misch- und/oder Mixwerkzeugen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Marmites avec agitateur et/ou mixer motorisé - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 13886:2005+A1:2010SIST EN 13886:2005+A1:2010en,fr01-junij-2010SIST EN 13886:2005+A1:2010SLOVENSKI
STANDARDSIST EN 13886:20051DGRPHãþD
SIST EN 13886:2005+A1:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 13886:2005+A1
March 2010 ICS 67.260 Supersedes EN 13886:2005English Version
Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements Machines pour les produits alimentaires - Marmites avec agitateur et/ou mixer motorisé - Prescriptions relatives à la sécurité et à l'hygiène
Nahrungsmittelmaschinen - Kochkessel mit motorisierten Misch- und/oder Mixwerkzeugen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 3 February 2005 and includes Amendment 1 approved by CEN on 7 February 2010.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13886:2005+A1:2010: ESIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 2 Contents Page Foreword . 3Introduction . 41Scope . 52Normative references . 63Terms, definitions, symbols and description . 73.1Terms, definitions and symbols . 73.2Description . 74List of significant hazards . 104.1General . 104.2Mechanical hazards . 114.3Electrical hazards . 134.4Hazards generated by neglecting hygiene principles in machine design . 134.5Hazards generated by neglecting ergonomic principles in machine design . 144.6Thermal hazard . 145Safety and hygiene requirements and/or measures . 145.1General . 145.2Mechanical hazards . 145.3Electrical hazards . 175.4Hygiene . 185.5Ergonomics . 195.6Thermal hazards . 196Verification of safety and hygiene requirements and/or measures . 207Information for use . 217.1General . 217.2Instruction handbook . 217.3Marking . 23Annex A (normative)
Noise test code for cooking kettles (Grade 2) . 25Annex B (normative)
Principles of design to ensure the cleanability of cooking kettles . 27Annex ZA (informative)
!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC" . 45Bibliography . 46 SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 3 Foreword This document (EN 13886:2005+A1:2010) has been prepared by CEN /TC 153 "Machinery intended for use with foodstuffs and feed", the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2010, and conflicting national standards shall be withdrawn at the latest by September 2010. This document includes Amendment 1, approved by CEN on 2010-02-07. This document supersedes EN 13886:2005. The start and finish of text introduced or altered by amendment is indicated in the text by tags!"Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. !This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document." 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, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 4 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." 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. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 5 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 European Standard deals with all significant hazards, hazardous situations and events relevant to cooking kettles, when they are used as intended and under conditions of misuse which are reasonably foreseeable 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. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 6 1.7 This document is not applicable to the machines which are manufactured before the date of publication of this document by CEN. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. !EN 614-1:2006, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 953, Safety of machinery — General requirements for the design and construction of fixed and movable guards EN 1037, Safety of machinery — Prevention of unexpected start-up EN 1088:1995, Safety of machinery — Interlocking devices associated with guards — Principles for design and selection EN 1672-2:2005, Food processing machinery — Basic concepts — Part 2: Hygiene requirements EN 60204-1:2006, Safety of machinery — Electrical equipment of machines — Part 1: General requirements (IEC 60204:2005, modified) EN 60529:1991, 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 4871:1996, 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 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 and specifications (ISO 12100-2:2003) EN ISO 13732-1:2008, Ergonomics of the thermal environment — Methods for the assessment of human responses to contact with surfaces — Part 1: Hot surfaces (ISO 13732-1:2006) EN ISO 13849-1:2008, Safety of machinery — Safety related parts of control systems — Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery — Safety distances to prevent danger zones being reached by the upper and lower limbs (ISO 13857:2008)" SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 7 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. 3.1.1 nominal volume Vn manufacturer's declared intended working volume (in litres) 3.1.2 total volume Vt 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)). SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 8
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 powered kettles with a powered stirrer body which can be turned between the kettles Figure 1.1 c) — Example of a single top powered kettle with a powered stirrer Figure 1.1 — Type 1 – Examples of top powered kettles with a powered stirrer SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 9
Figure 1.2 a) — Example 1 of a bottom powered kettle with a powered stirrer Figure 1.2 b) — Example 2 of a bottom powered kettle with a powered stirrer SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 10
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 2
Control pillar 3
Kettle bowl 4
Pouring lip
5
Hinged lid 6
Powered stirrer body 7
Powered stirrer tool 8
Filling opening
9
Powered stirrer tool locking device 10
Powered stirrer body locking device 11
Mixer tool 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 European Standard, identified by risk assessment as significant this type of machinery, and which require action to eliminate or reduce the risk." SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 11 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. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 12 Figure 2.1 a) Figure 2.1 b) Figure 2.1 — Danger zones for type 1 SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 13 Figure 2.2 — Danger zones for type 2 Key 1
Zone 1 2
Zone 2 3
Zone 3
4
Zone 4 5
Zone 5
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. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 14 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 ISO 13857", EN 563, EN 953, !EN ISO 13849-1", 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 EN 1088." Fixed and movable guards shall comply with EN 953. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 15 The level of safety of the interlocking devices shall be consistent with the control systems into which they are integrated. !The parts of the control system related to the interlocking shall present at least a performance level c and meet at least category 1 in accordance with EN ISO 13849-1:2008." 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 ISO 13857:2008", 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 !deleted text" 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 ISO 13857:2008". 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. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 16 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 a locking device to prevent at minimum rolling. A machine fitted with 4 castors shall have at least 2 castors (or sets of castors) fitted with a locking device. 5.2.4 Incorrect assembly and fitting The design of the machine shall ensure that parts which are removable without the use of a tool and contribute to machine safety are in the correct position before the machine can be set in motion. In practice this mainly applies to parts routinely removed for cleaning. SIST EN 13886:2005+A1:2010
EN 13886:2005+A1:2010 (E) 17 In addition, conditions of proper assembly and fitting of these removable parts shall be provided in the instr
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