SIST EN 1674:2002+A1:2010
(Main)Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically. The standard covers the technical safety requirements for the transport, installation, adjustment, operation, cleaning and maintenance of these machines." This standard deals with all significant hazards, hazardous situations and events relevant to dough and pastry brakes, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 5). Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B." The following machines are excluded: - experimental and testing machines under development by the manufacturer; - domestic appliances1) This standard is not applicable to dough and pastry brakes which are manufactured before the date of its publication as EN."
Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und Hygieneanforderungen
Machines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relatives à la sécurité et l'hygiène
La présente norme spécifie les prescriptions d'hygiène et de sécurité relatives à la conception et à la construction des
laminoirs à pâte utilisés dans l'industrie alimentaire et les commerces de l'alimentation (boulangerie, pâtisserie,
biscuiterie, confiseries, traiteurs, restauration collective etc.) pour réduire l'épaisseur d'une masse solide de pâte à pain
ou de pâtisserie par laminage. L'opération est généralement réalisée par laminage en un mouvement de va et vient
entre des cylindres dont on réduit progressivement l'écartement, par réglage manuel ou automatique.
!La présente norme couvre les prescriptions techniques de sécurité relatives au transport, à l’installation,
au réglage, au fonctionnement, au nettoyage et à la maintenance de ces machines."
!La présente norme traite de tous les phénomènes, situations et événements dangereux significatifs spécifiques
des laminoirs à pâte, lorsqu'ils sont utilisés normalement et dans des conditions de mauvaises utilisation
raisonnablement prévisibles par le fabricant (voir Article 5).
Le bruit n’est pas considéré comme un phénomène dangereux significatif. Ceci ne signifie pas que le fabricant de la
machine est dispensé de réduire le bruit et d'établir une déclaration de bruit. Par conséquent, un code d'essai
acoustique est donné en Annexe B."
Les machines suivantes sont exclues :
- les machines expérimentales ou d'essais en cours de mise au point par le fabricant ;
- les appareils à usage domestique 1).
!La présente norme n’est pas applicable aux laminoirs à pâte fabriqués avant sa date de publication en tant que
Norme européenne."
Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteve
Ta standard določa varnostne in higienske zahteve za načrtovanje in izdelavo strojev za valjanje testa, ki se uporabljajo v prehrambeni industriji in trgovinah (izdelava kruha, izdelava peciv, izdelava slaščic, v pekarnah, slaščičarnah, delikatesah, gostinskih obratih itd.) za zmanjševanje gostote trdne mase testa ali peciva z valjanjem. Postopek se navadno izvede s podajanjem testa naprej in nazaj med valji, med katerimi se razdalja postopno zmanjšuje ročno ali samodejno. Standard zajema varnostne tehnične zahteve za prevoz, namestitev, nastavitev, delovanje, čiščenje in vzdrževanje teh strojev. Ta evropski standard obravnava vse velike nevarnosti, nevarne situacije in primere, ki se tičejo strojev za valjanje testa, kadar se uporabljajo, kot predvideno, in pod pogoji napačne uporabe, ki jih razumno predvidi proizvajalec (glej Klavzulo 5). Hrup ne šteje kot velika nevarnost. To ne pomeni, da je proizvajalec oproščen zmanjševanja hrupa in priprave deklaracije o hrupu. Zato je preskusna koda hrupa podana v Dodatku A. Izvzeti so naslednji stroji: - eksperimentalni in preskusni stroji, ki jih razvija proizvajalec; - gospodinjski aparati1) Ta standard ne velja za stroje za valjanje testa, ki so bili izdelani pred datumom objave v obliki EN.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteveNahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und HygieneanforderungenMachines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relatives à la sécurité et l'hygièneFood processing machinery - Dough and pastry brakes - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 1674:2000+A1:2009SIST EN 1674:2002+A1:2010en,fr01-marec-2010SIST EN 1674:2002+A1:2010SLOVENSKI
STANDARD
SIST EN 1674:2002+A1:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1674:2000+A1
December 2009 ICS 67.260 Supersedes EN 1674:2000English Version
Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
Machines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relatives à la sécurité et l'hygiène
Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und Hygieneanforderungen This European Standard was approved by CEN on 11 June 2000 and includes Amendment 1 approved by CEN on 24 October 2009.
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, 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 © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1674:2000+A1:2009: ESIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 2 Contents Page Foreword .3Introduction .41Scope .42!!!!Normative references"""" .43Description .54!!!!Terms and definitions"""" .65!!!!List of significant hazards"""" .75.2Mechanical hazards .75.3Electrical hazards .95.4Hazards resulting from inhalation of dust .95.5Hazard generated by neglecting hygienic design principles .95.6Hazards generated by neglecting ergonomic principles .96!!!!Safety and hygiene requirements and/or protective measures"""" .96.2Mechanical hazards . 106.3!!!!Electrical hazards"""". 126.4Requirements concerning dust emission . 136.5Hygiene requirements . 136.6Hazards generated by neglecting ergonomic principles . 157Verification of safety and hygiene requirements and/or measures . 158Information for use . 168.1Marking . 17Annex A (normative)
Principles of design to ensure the cleanability of dough and pastry brakes . 18A.1Definitions . 18A.2Materials of construction . 18A.3Design . 20Annex B (normative)
Noise test code - Grade 2 of accuracy. 36B.1!!!!Terms and definitions"""" . 36B.2Installation and mounting conditions . 36B.3Operating conditions . 36B.4Measurements . 36B.5Emission sound pressure level determination . 37B.6Sound power level determination . 37B.7Measurement uncertainties . 37B.8Information to be recorded . 37B.9Information to be reported . 37B.10Declaration and verification of noise emission values . 38Annex ZA (informative)
!!!!Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/EC"""" . 40Annex ZB (informative)
!!!!Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC"""" . 41!!!!Bibliography"""" . 42 SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 3 Foreword This document (EN 1674:2000+A1:2009) has been prepared by Technical Committee 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 June 2010, and conflicting national standards shall be withdrawn at the latest by June 2010. 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 includes Amendment 1, approved by CEN on 24 October 2009. This document supersedes EN 1674:2000. The start and finish of text introduced or altered by amendment is indicated in the text by tags !". 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 EU Directive(s). !For relationship with EU Directive(s), see informative Annexes ZA and ZB, which are integral parts of this document." According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, 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 the United Kingdom.
SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 4 Introduction !This European Standard is a type C standard as stated in EN ISO 12100. The machinery concerned and the extent to which hazards, hazardous situations and events are covered are indicated in the scope of this European 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 to the provisions of this type C standard." 1 Scope This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically. !The standard covers the technical safety requirements for the transport, installation, adjustment, operation, cleaning and maintenance of these machines." !This standard deals with all significant hazards, hazardous situations and events relevant to dough and pastry brakes, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 5). Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B." The following machines are excluded: experimental and testing machines under development by the manufacturer; domestic appliances1)
!This standard is not applicable to dough and pastry brakes which are manufactured before the date of its publication as EN." 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 349:1993, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
1) EN 60335-1 and EN 60335-2-64 are applicable. SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 5 EN 614-1:2006, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 954-1:1996, Safety of machinery — Safety related parts of control systems — Part 1: General principles for design 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 3743-1:2009, Acoustics — Determination of sound power levels of noise sources — Engineering methods for small, movable sources in reverberant fields — Part 1: Comparison method for hard-walled test rooms (ISO 3743-1:1994) EN ISO 3744:2009, 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 4871:2009, Acoustics — Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996) EN ISO 11201:2009, 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, including Cor 1:1997) EN ISO 11688-1:2009, Acoustics — Recommended practice for the design of low noise machinery and equipment – Part 1: Planning (ISO/TR 11688-1:1995) EN ISO 12001:2009, Acoustics — Noise emitted by machinery and equipment — Rules for the drafting and presentation of a noise test code (ISO 12001:1996) 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) EN ISO 13849-1:2008, Safety of machinery — Safety related parts of control systems — Part 1: General principles for design (ISO 13849-1:2006)" 3 Description A dough and pastry brake usually consists of a machine frame mounted on a mobile or fixed base or placed on a table or a support. The frame supports the following components: a) the electric motor which drives the rollers; b) two superimposed rollers. The height of the lower one is fixed, the height of the upper one can be adjusted to obtain dough of the desired thickness. The two rollers rotate in opposite directions; SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 6 c) scraping devices to remove dough residue from the rollers; d) a table or a conveyor on either side of the rollers; e) the control system which includes an on/off switch, a device for reversing the direction of rotation, and a roller gap adjustment control; f) an optional attachment to spread flour; g) optional devices to cut dough and to roll dough. The cutting device is used at the end of the rolling phase to cut predetermined forms from the dough. The system is often composed of a roller fitted with circular knives for making bands, and of a roller fitted with imprints to make special forms such as croissants, chocolate filled pastry tartlets, etc. The capacity of the machine is defined by: the width of the infeed table (or conveyors).
Figure 1 — Main parts of a dough and pastry brake ! 4 Terms and definitions For the purposes of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following apply. 4.1 manual operation the rollers and conveyor belts are driven by electric motor and the roller gap is adjusted by hand control 4.2 automatic operation adjustment of the roller gap is by electric motor and it is normally automatically controlled, e.g. by microprocessor" SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 7 5 !!!!List of significant hazards 5.1 General This clause contains all the significant hazards, hazardous situations and events, as far as they are dealt with in this standard, identified by risk assessment as significant for this type of machinery, and which require action to eliminate or reduce the risk." 5.2 Mechanical hazards The significant mechanical hazards, are: drawing-in and crushing hazard; shearing hazard; cutting hazard; entanglement hazard; loss of stability. The example in figure 2 shows danger zones.
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EN 1674:2000+A1:2009 (E) 8
Figure 2 — Danger zones of a dough and pastry brake
SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 9 Zone 1: gap between the two rollers on the inrunning side (hazards:drawing-in and crushing); Zone 2: gap between a roller and the input and output tables or conveyor belts on each side of the rollers (hazards:drawing-in and crushing); Zone 3: gap between the rollers and the side guards (hazard:crushing); Zone 4: drive mechanism (hazards:shearing and entanglement); Zone 5: input and output devices:gap between conveyor belts and their drive or guide rollers.(hazards:drawing-in and crushing); Zone 6: power driven cutting devices (hazard:cutting); Zone 7: removable attachment to spread flour (hazard:drawing-in and crushing). 5.3 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g. cleaning with water). 5.4 Hazards resulting from inhalation of dust
Use of dough and pastry brakes exposes operators to dust including flour and ingredients which may be harmful to their health, causing rhinitis (running noses), watering eyes and possibly occupational asthma. The major sources of airborne dust on these machines are as follows: flour used directly to prevent dough sticking to the belt, table or rollers; flour generated during filling of the dusting reservoir and during cleaning of the machine. 5.5 Hazard generated by neglecting hygienic design principles The neglecting of hygienic principles can create unacceptable modification of foodstuff and therefore a risk to human health, i.e. through physical, chemical or microbial pollution. 5.6 Hazards generated by neglecting ergonomic principles During operation, cleaning and maintenance, there is a risk of injury or chronic damage to the body resulting from awkward body postures. ! 6 Safety and hygiene requirements and/or protective measures"""" !!!! 6.1 General Machinery shall comply with the safety requirements and/or protective measures of this clause. In addition, the machine shall be designed according to the principles of EN ISO 12100-2 for relevant but not significant hazards, which are not dealt with by this document. SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 10 For hazards which are to be reduced by the application of the type B-standards such as EN 294, EN 614-1, EN 954-1, EN 1088, EN 60204-1, EN 60529, EN ISO 12100 and EN ISO 13849-1, the manufacturer shall carry out a risk assessment to establish the requirements of the type B-standard. This specific risk assessment shall be part of the general risk assessment of the machine. Interlocking guards shall be at least interlocking without guard locking as defined in EN 1088:1995, 4.2.1 and they shall comply with EN 1088:1995, Clauses 5 and 6. The safety related parts of the control systems shall meet at least category 1 of 6.2.2 of EN 954-1:1996 or present at least a performance level c defined in accordance with EN ISO 13849-1:2008. When fixed guards, or parts of the machine acting as such, are not permanently fixed e. g. by welding, their fixing systems shall remain attached to the guards or to the machinery when the guards are removed." 6.2 Mechanical hazards Where reference is made to interlocking devices throughout clause 6, they shall comply with clause 4.2.1 and clauses 5 and 6 of EN 1088:1995. Safety related control systems shall be to category 1 of EN 954-1:1996. 6.2.1 Zone 1, zone 2 and zone 3 The rollers shall be fitted on both sides with guards, see figure 3, which are: fixed and dimensioned according to EN 294:1992; or movable and interlocking, with the following dimensions: Table 1 — Dimensions of the guard
Dimensions in millimetres A max. 35 40 45 50 55 60 65 70 105
B min. 200 225 250 300 350 400 450 500 550
C min.
300 300 300 D min. EN 294 Table 4
The interlocking mechanism, shall be housed within the machine body or otherwise protected, to ensure that its operation is not adversely affected by for example dough or flour. Movable interlocking guards shall be free to move at their ends furthest from the rollers in order to act like a trip device if an operator attempts to reach under any guard. If the guard is not solid, the distance between bars or mesh shall comply with table 4 of EN 294:1992.
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EN 1674:2000+A1:2009 (E) 11
Figure 3 — Guard dimensions
A:distance between the table and the front opening of the guard when the interlocking device is actuated; B:distance between the edge of the guard and the vertical plane through the axes of the rollers; C:distance between the end of guard and end of belt; D:distance between the lower edge of the guard and the table or conveyor belt. Lifting of the guard shall within one second: either cause the machine to stop. In this case restarting shall only be possible by intentionally actuating the starting control; or it shall result in the reversal of the rotation of the rollers so that the operator cannot be drawn in, i.e. that the nip between the rollers is outrunning. 6.2.2 Zone 4 The drive mechanism shall be located either within the machine frame or safeguarded by means of a fixed guard !(see EN 953)". 6.2.3 Zone 5 Access to the inrunning nip of the conveyors shall be prevented, e.g. by a guard such as the one marked (c) in figure 4.
a) Input or output conveyor b) Roller c) Inrunning nip guard Figure 4 — Inrunning nip guard
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EN 1674:2000+A1:2009 (E) 12 6.2.4 Zone 6 Dough cutters shall be guarded in accordance !with 6.2.1" if they are power driven or driven by the friction between the cutters and the belt by a force greater than 150 N. 6.2.5 Zone 7 If flour spreaders are removable (e.g. without tools) their removal shall not allow access to any hazardous area, otherwise, they shall be interlocked. 6.2.6 Loss of stability Machines shall be designed to be stable and shall comply !with 6.2.6.1 to 6.2.6.2" as applicable. For machines designed to be fixed to the floor, the instruction handbook shall indicate the values of forces at the fixing points. 6.2.6.1 Free standing machines without castors shall be stable when tilted 10° from the horizontal plane in the most unfavourable direction. 6.2.6.2 Unfixed free standing machines with castors shall have at least two castors (or sets of castors) fitted with a locking device, and shall comply with the provisions !of 6.2.6.1". ! 6.3 Electrical hazards 6.3.1 General The electrical equipment shall comply with EN 60204-1:2006. Electrical equipment, for example switches, that may be exposed to water, e. g. during cleaning, shall be protected to an appropriate IP rating according to EN 60529 and EN 60204-1. 6.3.2 Safety requirements related to electromagnetic phenomena The machines shall have sufficient immunity to electromagnetic disturbances to enable them to operate safely as intended and not fail to danger when exposed to the levels and types of disturbances intended by the manufacturer. The manufacturer of the machines shall design, install and wire the equipment and sub-assemblies taking into account the recommendations of the suppliers of these sub-assemblies. 6.3.3 Protection against electric shock The electrical equipment shall comply with Clause 6 of EN 60204-1:2006. 6.3.4 Power circuits Devices for detection and interruption of over-current shall be applied to each live conductor in compliance with EN 60204-1:2006, 7.2.3. In case of single phase machines, no such device is required for the earthed neutral conductor. SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 13 6.3.5 Protection against earth faults in control circuits For machinery supplied from a single-phase conductor and an earthed neutral conductor, there is no requirement for double pole interruption of the control circuit. The single pole interruption shall be in the phase conductor (see 9.4.3.1 of EN 60204-1:2006). 6.3.6 Emergency stop Machines shall be fitted with at least one emergency stop (see 10.7 of EN 60204-1:2006), as far as the risk assessment carried out by the manufacturer doesn't allow to establish that such a device would not reduce the stopping time, or would not enable the special measures, required to deal with the risk, to be taken. In general no emergency stop is required for dough and pastry brakes. In this case particular attention shall be given to the accessibility of the normal OFF switch from the operator position. 6.3.7 Motor enclosures Where a motor has a degree of protection lower than IP23 (see EN 60529:1991) it shall be mounted inside an enclosure (see 14.2 of EN 60204-1:2006) that guarantees a minimum degree of protection of IP23 (see EN 60529:1991)." 6.4 Requirements concerning dust emission To minimise dust generation from flour used to prevent dough sticking, all machines with an infeed table or belt of width greater than 600 mm shall be equipped with a flour sprinkling system. The sprinkled flour may be contained by use of sheeting across the entire width of the rollers to a height as close as possible to the dough surface. The quantity of flour sprinkled and the sprinkling width shall be adjustable to ensure adequate flour supply for the range of dough used on the machine. Drip trays shall be provided at all areas where flour falls off conveyors. ! 6.5 Hygiene requirements 6.5.1 General Dough and pastry brakes shall be designed and manufactured in accordance with the EN 1672-2:2005 and Annex A." In addition, the fixing of the tables, the belts and the scraping devices shall be constructed in such a way that they can be removed and easily cleaned. The 3 zones defined in !EN 1672-2:2005" are shown in figure 5 and are in general as follows; the precise boundary between the areas depends on the detailed design of the machine.
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EN 1674:2000+A1:2009 (E) 14
Food area
Splash area
Non food area Figure 5 — Hygiene areas
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EN 1674:2000+A1:2009 (E) 15 6.5.2 Food area The food area is as follows: the surfaces of the rollers; the surfaces of the scraping devices; the surfaces of the input/output tables or conveyor belts; the guards, (the whole surface when the guard is not solid, the inside face when it is solid); the inside of the flour dispenser. 6.5.3 Splash area The splash area is as follows: the side and internal parts of the base; the outside of solid guards. 6.5.4 Non food area The remaining area of the machine does not come into contact with food. 6.6 Hazards generated by neglecting ergonomic principles Awkward body postures during operation, maintenance and cleaning shall be avoided by design, and control actuators shall be placed within proper reach distance for the operator as stated in annex A of
!EN 614-1:2006". 7 Verification of safety and hygiene requirements and/or measures
!This clause contains the methods of testing for the presence and adequacy of the safety requirements stated in Clause 6. All safety measures of Clause 6 contain self-evidence criteria of acceptance. Verification of the requirements can be made by means of inspection, calculation or testing. These shall be applied to a machine in a fully commissioned condition but partial dismantling may be necessary for the purpose of some checks. Such partial dismantling shall not invalidate the result of verification. Methods of verification are given in Table 2. SIST EN 1674:2002+A1:2010
EN 1674:2000+A1:2009 (E) 16 Table 2 Relevant sub-clause Method of verification 6.2.1 By measurement and functional test of the interlocking device 6.2.2 By measurement 6.2.3 By inspection 6.2.4 By measurement and inspection 6.2.5 By measurement and functional test of the interlocking device 6.2.6 By test : when tilted 10° the machine shall return to upright position 6.3 Verification shall be in accordance with Clause 18 of EN 60204-1:2006. 6.4 By inspection 6.5 In accordance with Clause 6 of EN 1672-2:2005 6.6 By measurement of the forces By inspection of the visibility of the indications, buttons. " 8 Information for use The manufacturer shall provide an instruction handbook in accordance with
!6.5 of EN ISO 12100-2:2003". In particular, the instruction handbook shall provide: the provisions for handling, transportation, storage, installation, starting up; the provisions for cleaning: the cleaning products to be used, the recommended implements, the procedures and frequency, any necessary warning (for example, the cleaning shall be done once the machine is stopped, using a brush, a plastic scraper, a duster, a vacuum cleaner, …. Metallic implements are not recommended); infor
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