SIST EN 17677:2025
(Main)Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements
Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements
1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors which:
a) are intended to be used:
— to deposit only pasty food (i.e.: cream, dough, batter etc.);
— to deposit only on trays;
— as standalone machines;
— with manual loading of the dough in the hopper;
b) are intended to be used with manual loading and unloading of the tray/s on/from the conveyor;
c) can carry out only the following movements and relevant directions (see Figure 1a)):
— Z: Vertical movement of the table and/or the deposit unit;
— X: Horizontal movement of the conveyor;
— Y: possible horizontal component of the movement only of the nozzles themselves inside the deposit unit;
d) are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each; and
e) have a total length of the tray conveyor ≤ 1 600 mm;
f) have a vertical movement between nozzles and conveyor ≤ 200 mm;
g) have a maximum deposit performance:
— ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
— ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
h) have a maximum trays performance ≤ 4 trays/minute.
These machines are intended only for professional use.
NOTE The machine is provided for being used by one operator at a time.
The loading of the dough in the hopper can be done by means of a separate automatic loading system, but in that case the hazards arising from the use of the automatic hopper loading system are not covered by this document.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing, unloading, cleaning and maintenance.
1.2 The following hazards are not covered by this document:
— hazards arising from the use of an automatic hopper loading system;
— hazards due to packaging, handling or transport;
— hazards arising from electromagnetic compatibility issues;
— hazards due to dismantling and disassembling;
— hazards due to the noise emitted by the machine;
— hazards due to control devices;
— hazards due to operational stop;
— hazards due to selection of control or operating modes;
— hazards due to failure of the power supply;
— hazards due to surfaces, edges or angles;
— hazards due to combined machinery;
— hazards due to variations in operating conditions;
— hazards due to uncontrolled movements;
— hazards due to adjustable guards restricting access;
— hazards due to errors of fitting;
— hazards due to radiation;
— hazards due to laser radiation;
— hazards due to isolation of energy sources;
— hazards due to information and warnings on the machinery;
— hazards due to information and information devices.
The significant hazards covered by this document are described in Annex A.
1.3 The following machines are excluded from the scope of this document:
a) machines which deposit pasty food by means of needles (injection);
b) machines where the trays are put onto and/or removed from the conveyor automatically;
c) machines which require a blade for the cutting system;
d) domestic appliances;
e) machines for industrial production;
f) machines to deposit other products than food for bakery and pastry products.
1.4 In drafting this document, it has been assumed that the depositors falling within the scope are operated only by trained personnel. This document is not applicable to machines which are manufactured before the date of publication of this European Standard.
Nahrungsmittelmaschinen - Dressiermaschinen - Sicherheits- und Hygieneanforderungen
1.1 Dieses Dokument legt Sicherheits- und Hygieneanforderungen für die Konstruktion und Herstellung von Dressiermaschinen fest, die:
a) verwendet werden sollen:
- um pastöse Lebensmittel zu portionieren (d. h.: Sahne, Knetteig, Rührteig usw.);
- um nur auf Backbleche zu portionieren;
- als eigenständige Maschinen;
- mit manueller Befüllung des Teigs in den Trichter;
b) für das manuelle Be- und Entladen der Bleche auf das/vom Förderband vorgesehen sind;
c) nur die folgenden Bewegungen in den entsprechenden Richtungen ausführen können (siehe Bild 1a)):
- Z: Vertikale Bewegung des Tisches und/oder der Portioniereinheit;
- X: Horizontale Bewegung des Förderbands;
- Y: mögliche horizontale Komponente der Bewegung nur der Düsen selbst innerhalb der Portioniereinheit;
d) mit einem oder mehreren Trichtern ausgestattet sind, deren Fassungsvermögen jeweils ≤ 60 dm3 ist, und
e) die eine Gesamtlänge des Backblech-Förderers ≤ 1 600 mm haben;
f) eine vertikale Bewegung zwischen Düsen und Förderer ≤ 200 mm haben;
g) eine maximale Portionierleistung haben:
- ≤ 60 Zyklen/Minute mit Aufwärts-/Abwärtsbewegung des Tisches oder der Portioniereinheit;
- ≤ 100 Zyklen/Minute ohne Aufwärts-/Abwärtsbewegung des Tisches oder der Portioniereinheit;
h) die eine maximale Backblech-Leistung ≤ 4 Backbleche/Minute haben.
Diese Geräte sind nur für die professionelle Verwendung bestimmt.
ANMERKUNG Die Maschine ist für die Benutzung durch einen Bediener zur selben Zeit vorgesehen.
Das Einfüllen des Teigs in den Trichter kann mit einem separaten automatischen Befüllungssystem erfolgen, jedoch sind in diesem Fall die Gefahren, die sich aus der Verwendung des automatischen Trichter-Befüllungssystems ergeben, nicht Gegenstand dieses Dokuments.
Dieses Dokument behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Ereignisse, die für das Einstellen, Bedienen und Reinigen von Dressiermaschinen bei bestimmungsgemäßem Gebrauch und bei vom Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen relevant sind.
Dieses Dokument behandelt Anforderungen für den sicheren Betrieb der Maschine, einschließlich Befüllen, Portionieren, Entladen, Reinigung und Wartung.
1.2 Die folgenden Gefährdungen werden in diesem Dokument nicht behandelt:
- Gefahren, die sich aus der Verwendung eines automatischen Trichter-Befüllungssystems ergeben;
- Gefährdungen durch Verpackung, Handhabung oder Transport;
- Gefährdungen, die von Problemen mit der elektromagnetischen Verträglichkeit herrühren;
- Gefährdungen durch Demontage und Zerlegen;
- Gefährdungen durch die Geräuschemissionen der Maschine;
- Gefährdungen durch Steuereinrichtungen;
- Gefährdungen durch Betriebshalt;
...
Machines pour les produits alimentaires - Doseuses de boulangerie et de pâtisserie - Prescriptions relatives à la sécurité et l'hygiène
1.1 Le présent document spécifie les prescriptions d'hygiène et de sécurité relatives à la conception et à la fabrication de doseuses de boulangerie et de pâtisserie artisanale, qui :
a) sont destinées à être utilisées :
- pour déverser uniquement des produits alimentaires pâteux (à savoir : crème, pâte, pâte liquide, etc.) ;
- pour faire des déversements uniquement sur des plateaux ;
- pour servir de machines autonomes ;
- pour être utilisées avec chargement manuel de la pâte dans la trémie ;
b) destinées à être utilisées avec chargement et déchargement manuels du ou des plateaux circulant sur le tapis transporteur ;
c) peuvent permettre d'effectuer uniquement les mouvements suivants dans les directions correspondantes (voir Figure 1a)) :
- Z : mouvement vertical de la table et/ou du dispositif de déversement ;
- X : mouvement horizontal du tapis transporteur ;
- Y : éventuelle composante horizontale du mouvement, seulement pour les buses elles-mêmes à l'intérieur du dispositif de déversement ;
d) sont dotées d'une ou plusieurs trémies d'une capacité ≤ 60 dm3 chacune ;
e) ont une longueur totale du tapis transporteur de plateaux ≤ 1 600 mm ;
f) ont un déplacement vertical entre buses et tapis transporteur ≤ 200 mm ;
g) ont des performances de déversement maximales :
- ≤ 60 cycles/minute avec mouvement de monte et baisse de la table ou du dispositif de déversement ;
- ≤ 100 cycles/minute sans mouvement de monte et baisse de la table ou du dispositif de déversement ;
h) ont des performances maximales de transport de plateaux ≤ 4 plateaux/minute.
Ces machines sont conçues pour un usage professionnel seulement.
NOTE La machine est prévue pour être utilisée par un seul opérateur à la fois.
Le chargement de la pâte dans la trémie peut être effectué par un système d'alimentation automatique séparé, mais dans ce cas, les risques liés à l'utilisation du système d'alimentation automatique de la trémie ne sont pas couverts par le présent document.
Le présent document traite de tous les phénomènes dangereux, situations et événements dangereux significatifs liés au réglage, au fonctionnement et au nettoyage des doseuses de boulangerie et de pâtisserie, lorsqu'elles sont utilisées normalement et dans des conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant.
Le présent document concerne les exigences relatives au fonctionnement sûr de la machine, y compris chargement, dispositif de déversement, déchargement, nettoyage et maintenance.
1.2 Les phénomènes dangereux suivants ne sont pas traités dans le présent document :
- phénomènes dangereux dus à l'utilisation d'un système d'alimentation automatique de la trémie ;
- phénomènes dangereux dus à l'emballage, à la manutention ou au transport ;
- phénomènes dangereux dus à des problèmes de compatibilité électromagnétique ;
- phénomènes dangereux dus au démontage et au désassemblage ;
...
Stroji za predelavo hrane - Dodajalni stroji za pekarstvo in pecivo - Varnostne in higienske zahteve
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-januar-2025
Stroji za predelavo hrane - Dodajalni stroji za pekarstvo in pecivo - Varnostne in
higienske zahteve
Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Dressiermaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Doseuses de boulangerie et de pâtisserie -
Prescriptions relatives à la sécurité et l'hygiène
Ta slovenski standard je istoveten z: EN 17677:2024
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 17677
EUROPEAN STANDARD
NORME EUROPÉENNE
November 2024
EUROPÄISCHE NORM
ICS 67.260
English Version
Food processing machinery - Craft bakery and pastry
depositors - Safety and hygiene requirements
Machines pour les produits alimentaires - Dresseuses Nahrungsmittelmaschinen - Dressiermaschinen -
de pâtes pour boulangerie et pâtisserie - Prescriptions Sicherheits- und Hygieneanforderungen
relatives à la sécurité et l'hygiène
This European Standard was approved by CEN on 23 September 2024.
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-CENELEC 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-CENELEC 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, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 17677:2024 E
worldwide for CEN national Members.
Contents Page
European foreword . 4
Introduction . 5
1 Scope . 6
2 Normative references . 8
3 Terms and definitions . 9
4 Safety requirements and/or protective/risk reduction measures . 12
4.1 General. 12
4.2 Mechanical hazards . 14
4.2.1 Zone 1: Access to the metering rollers through the hopper . 14
4.2.2 Zone 2: Access to the space between the deposit unit and the table . 16
4.2.3 Zone 3: Access to the space between the cutting wire and the lower protruding parts
(i.e. spouts) of the deposit unit . 27
4.2.4 Zone 4: Space between the lower parts of the descending table and underlying parts
................................................................................................................................................................... 28
4.2.5 Zone 5: Hazards of impact due to the falling down of the trays . 28
4.2.6 Zone 6: In-running nips of the tray conveyor . 28
4.2.7 Zone 7: Drive mechanisms. 29
4.2.8 Loss of stability . 29
4.3 Electrical hazards . 30
4.4 Unexpected start-up . 30
4.5 Isolation of energy sources . 30
4.6 Hygiene requirements . 30
4.6.1 General. 30
4.6.2 Food area . 31
4.6.3 Splash area . 31
4.6.4 Non-food area . 31
4.7 Ergonomic hazards . 33
4.7.1 Ergonomic hazards due to loading of the dough and loading/unloading of the trays
................................................................................................................................................................... 33
4.7.2 Ergonomic hazards due to the position of the control devices . 34
5 Verification of safety requirements and/or protective/risk reduction measures . 34
6 Information for use . 36
6.1 General. 36
6.2 Signals and warning . 36
6.3 Instruction handbook. 36
6.4 Marking . 39
Annex A (normative) Description . 40
A.1 Description of the machine . 40
A.2 Description of the working cycle . 42
Annex B (informative) List of significant hazards . 43
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Directive 2006/42/EC aimed to be covered . 46
Bibliography . 48
European foreword
This document (EN 17677:2024) 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 May 2025, and conflicting national standards shall be
withdrawn at the latest by May 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document has been prepared under a standardization request addressed to CEN by the European
Commission. The Standing Committee of the EFTA States subsequently approves these requests for its
Member States.
For the relationship with EU Legislation, see informative Annex ZA, which is an integral part of this
document.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organisations 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, Republic of North
Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the United
Kingdom.
Introduction
This document is a type-C standard as stated in EN ISO 12100:2010.
This document is of relevance, in particular, for the following stakeholder groups representing the market
players with regard to machinery safety:
— machine manufacturers (small, medium and large enterprises);
— health and safety bodies (regulators, accident prevention organizations, market surveillance, etc.).
Others can be affected by the level of machinery safety achieved with the means of the document by the
above-mentioned stakeholder groups:
— machine users/employers (small enterprises);
— machine users/employees (e.g. trade unions, organizations for people with special needs);
— service providers, e.g. for maintenance (small, medium and large enterprises).
The above-mentioned stakeholder groups have been given the possibility to participate in the drafting
process of this document. The machinery concerned and the extent to which hazards, hazardous
situations or hazardous events are covered are indicated in the Scope of this document.
When requirements of this type-C standard are different from those which are stated in type-A- or type-
B standards, the requirements of this type-C standard take precedence over the requirements of the other
standards for machines that have been designed and built according to the requirements of this type-C
standard.
1 Scope
1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft
bakery and pastry depositors as described in the normative Annex A and which:
a) are intended to be:
— only for professional use;
— used by one operator at a time;
— used to deposit only pasty food (i.e.: cream, dough, batter, etc.);
— used to deposit only on trays;
— used as standalone machines;
— used with manual loading of the dough into the hopper;
— used with manual loading and unloading of the tray/s on/from the tray conveyor.
b) can carry out only the following movements and relevant directions (see Figure 1a)):
— Z: vertical movement of the table and/or the deposit unit;
— X: horizontal movement of the tray conveyor;
— Y: possible horizontal component of the movement only of the spouts themselves inside the
deposit unit;
c) are fitted with one or more hoppers whose capacity is ≤ 60 dm each;
d) have a total length of the tray conveyor ≤ 1 600 mm;
e) have a vertical movement between spouts and tray conveyor (H) ≤ 200 mm (see Figure 1c));
f) have a deposit performance (see 3.5):
— ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
— ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
g) have a trays performance (see 3.6) ≤ 4 trays/minute.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment,
operation and cleaning of craft bakery and pastry depositors, when they are used as intended or under
conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing,
unloading and cleaning.
1.2 The following hazards are not covered by this document:
— hazards arising from the use of an automatic hopper loading system;
— hazards due to packaging, handling or transport;
— hazards arising from electromagnetic compatibility issues;
— hazards due to dismantling and disassembling;
— hazards due to operational stop;
— hazards due to selection of control or operating modes;
— hazards due to failure of the power supply;
— hazards due to surfaces, edges or angles;
— hazards due to uncontrolled movements;
— hazards due to machinery maintenance.
This standard does not deal with any specific requirements on noise emitted from craft bakery and pastry
depositor
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.