CEN/TC 153/WG 1 - Bakery equipment

This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks.
These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other ingredients and/or additives. This document applies to ovens used only for food products except for those containing volatile flammable ingredients (volatile organic compound, e.g. alcohol, oil, …). This document applies to ovens where the steam is generated by an evaporation process of drinking water on hot surfaces.
The following machines are excluded:
- experimental and testing machines under development by the manufacturer;
- machines for non-professional uses.
NOTE Due to the fact that rotary rack ovens are intended for professional uses, EN 60335-1 and EN 60335-2-42 are not applicable.
This document covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines (see EN ISO 12100:2010, Clause 6).
This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see informative Annex C).
The following hazards are not covered by this document:
- hazards from the use of gaseous fuel by gas appliances;
- hazards arising from electromagnetic compatibility issues;
- hazards from the use of trays made of or coated by silicone;
- hazards due to dismantling, disabling and scrapping.
This document does not deal with noise emitted by the machine.
This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN.

1.1 This European Standard applies to the design and manufacture of standalone automatic dough dividers having a feed hopper, and which can be used separately or in a line in the food industry and shops (pastry making, bakeries, confectionery etc.) for dividing and additionally for moulding/rounding dough or pastry into adjustable portions to produce the required weight of dough piece during a dividing process. These machines can be fed by hand or mechanically.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of automatic dough dividers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
These machines are not intended to be cleaned with pressurized water.
1.2   This European Standard is not applicable to the following:
-   experimental and testing machines, under development by the manufacturer;
-   weighing devices;
-   pressure dough dividers, without a feed hopper, using knives for the dividing process;
-   lines with separate cutting or forming elements outside the housing;
-   lifting and tilting machines ) or other separate feeding machines;
-   additional hazards generated when the machine is used in a line or mechanically feed.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
1.4   This European Standard is not applicable to machines which are manufactured before its publication as EN.

This European Standard specifies safety and hygiene requirements for the design and manufacture of dough sheeters, as described in Clause 3, used in the food industry and craft activities (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.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with all significant hazards, hazardous situations and events relevant to dough sheeters, 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;
-   dough sheeters where the dough is fed to the rollers by gravity (e.g. pizzabase dough sheeters);
-   domestic appliances ).
This European Standard is not applicable to dough sheeters which are manufactured before the date of its publication as EN.

1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with powered moving pocket carriers as described in Clause 3 and used in the food industry, pastry-making, bakeries, etc. for giving a resting time to dough between different phases of the process.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning, maintenance, dismantling, disabling and scrapping of intermediate provers with moving pocket carriers when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
Noise is not considered to be a significant hazard by intermediate provers. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex A.
1.2   The following machines are excluded:
-   independent automatic loading system not integrated with the machine;
-   experimental and testing machines under development by the manufacturer;
-   retarder and final proofer.
1.3   This European Standard is not applicable to intermediate provers with moving pocket carriers which are manufactured before the date of its publication as EN.

1.1   This European Standard applies to the design and manufacture of moulders of the types described from 3.2.1 to 3.2.4 and illustrated in Figure 1 to Figure 3.
These moulders are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for flattening, rolling and, but not necessarily, elongating pieces of dough. These machines can be fed by hand or mechanically.
This document deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of moulders, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2   This European Standard does not deal with:
-   designs of moulder other than those described from 3.2.1 to 3.2.3;
-   experimental and testing machines under development by the manufacturer;
-   domestics appliances;
-   bagel machines;
-   additional hazards generated when the machine is used in a line;
-   dough and pastry brakes (see EN 1674).
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European standard.

1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of fixed bowl planetary mixers with a tool having a planetary movement by using two parallel axes. The capacity of the bowl is greater than or equal to 5 L ) and less than or equal to 200 L.
These planetary mixers are used separately in the food industry and shops (catering, bakery, pizza, pastry and confectionary industry) for mixing, kneading and emulsifying/whipping food products (e.g. cocoa, flour, sugar, oils and fat, eggs, and other ingredients). These machines are fed by hand and sometimes during operation without stopping the machine.
Processing is carried out in cycles of variable duration. It can be either manually or automatically controlled, in individual cycles or on a cycle repeat basis, etc.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of planetary mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer(see Clause 4).
1.2   This document does not deal with the following machines:
-   catering attachment for planetary mixers (see EN 12851);
-   continuously fed machines;
-   dough mixers (see EN 453);
-   whipping mixers which contain no parallel axes;
-   stirring machines;
-   experimental and testing machines under development by the manufacturers;
-   machines used in other industry, for example: meat industry, candy industry, pharmaceutical industry, chemical industry;
-   domestic appliances.
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European standard.

1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 L ) and less than or equal to 500 L.
These dough mixers are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for flattening, rolling and elongating pieces of dough. These machines can be fed by hand or mechanically.
These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not dealt with in this standard.
This document deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2   This European Standard does not deal with the following machines:
-   planetary mixers (see EN 454);
-   continuously fed machines;
-   mixers with stationary vertical bowls;
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances;
-   automatic loading and unloading devices.
1.3   This document is not applicable to machines which are manufactured before its date of publication as a European Standard.

This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning.
The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices.
This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance.
These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading.
These machines are intended to be installed on a table, a specific support or an integral stand.
The following machines are excluded from the scope of this European Standard:
-   frame cutter machines with multiple blades );
-   machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and horizontal manual loading1);
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances.
   This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
   Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This European Standard does not deal with noise reduction.
This European Standard is not applicable to baguette slicers which are manufactured before the date of publication of this European Standard by CEN.

1.1   This European Standard specifies safety and hygiene requirements for the design and manufacture of bread slicing machines of type 1 and 2 as defined in Clause 3.
The intended use of these machines is to cut baked bread into slices.
This European Standard deals with all significant hazards, hazardous situations and events relevant to bread slicers machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance.
These machines can be manually or automatically operated.
1.2   The following machines are excluded from the scope of this document:
-   experimental and testing machines under development by the manufacturer;
-   frame cutter machines with multiple blades moving horizontally;
-   domestic appliances and machines intended for use by the general public;
-   machines with horizontal circular cutting systems;
-   rectangular cutting machines for cutting or sawing of panel size products into small pieces.
The significant hazards covered by this document are described in Clause 4.
1.3   In drafting this European Standard, it has been assumed that the bread slicers falling within the scope are operated only by trained personnel and that the machines are not intended to be cleaned with water jet.
1.4   This European Standard is not applicable to bread slicing machines which are manufactured before the date of publication of this European Standard.

This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties, en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads.  The standard applies to the following three basic types of machine:
-   machines where operators hands enter hazard zone 1 (see 4.1) at each cycle;
-   machines which are loaded outside hazard  zone 1;
-   automatic machines.
Figure 1, 2 and 3 illustrate examples of these.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines.  Manually operated machines are excluded from the scope of this standard.
Clause 4 lists the significant hazards identified on these machines on the basis of a risk assessment carried out following the principles in EN 1050:1996.
The safety and hygiene requirements take into account the hazards arising from use (including setting, process changeover, operation), cleaning and maintenance. Hazards arising from foreseeable misuse (3.12, EN 292-1:1991) are also included.
Flour dust is not a significant hazard at pie and tart machines.
A noise test code is included in annex B to assist manufacturers to measure noise level for the purpose of the noise emission declaration.
This document in not applicable to pie and tart machines which are manufactured before the date of publication of this document by CEN.

This European Standard specifies safety and hygiene requirements for the design, installation, operation and maintenance of lifting and tilting machines used, in bakeries, for lifting and/or tilting a container or a machine with non removable bowl containing dough or pastry and for tipping the contents at the top end of the stroke.
The lifting and tilting machines can be stationary or movable and are designed for semi-manufactured products (mixtures of flour, water and other ingredients) or raw material (flour, mixtures etc.). The direction of lifting can be vertical, inclined or combined and follows a track fixed by mechanical guides, or articulated arms.
This European Standard deals with the significant hazards, hazardous situations and events relevant to lifting and tilting machines, when used as intended and under the conditions foreseen by the manufacturer (see clause 4).
This European Standard does not deal with the hazards due to the mixing or other function of the bowl (for dough mixers see EN 453).
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances;
-   automatic mobile equipment, for example bucket trucks;
-   lift trucks;
-   automatic devices working in automatic production lines (where the initiation of the movement is not due to an human action).
Also excluded, are the hazards due to the powered movement of mobile machines.
When drafting this European Standard, it has been assumed that the machines are not intended to be cleaned with a water jet.
Noise is not considered to be a significant hazard by lifting and tilting machines for bakery. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. A noise test code is therefore given in Annex A.

This European Standard applies to the design and manufacture of fixed deck oven loaders used in the food industry, bakeries, pastry-making, etc. These machines are used to place dough pieces on each deck of fixed deck ovens and to remove the baked products from each deck.
This equipment may be:
-   manual;
-   semi-automatic (some movements powered, some movements requiring manual power).
The European Standard covers technical safety and hygiene requirements for the design, installation, adjustment, operating, cleaning and maintenance of this equipment.
This European Standard deals with the significant hazards, hazardous situations and events relevant to fixed oven deck loaders, when used as intended and under the conditions foreseen by the manufacturer.
Noise from fixed deck oven loaders is not considered to be a significant hazard. That does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex A.
The following equipment are excluded:
-   experimental equipment and equipment under development by the manufacturer;
-   loaders for conveyor ovens;
-   loaders integral to the oven;
-   fully automated fixed deck oven loaders.
This European Standard in not applicable to fixed deck oven loaders that are manufactured before the date of publication of this European Standard by CEN.

This European Standard specifies requirements for the design, installation, operation and maintenance of batch production fixed or tilting horizontal bowl type mixers with one or two rotating shafts with or without movable blades. These mixers are used to mix, knead and homogenise food for animal or human consumption in powder, paste or liquid form. The mixers can be floor mounted or transportable (with or without castors). They are intended to be used when stationary.
These machines are used in feed mills and factories which produce, work on or process foodstuff, for example biscuits, bread, chocolate, cereal products.
This European Standard does not deal with the use of the machine in potentially explosive atmospheres.
This European Standard deals with the significant hazards, hazardous situations and events relevant to mixers with horizontal shafts, when used as intended and under the conditions foreseen by the manufacturer.
This European Standard also specifies food hygiene requirements.
The feeding equipment, the dosing equipment, and the requirements of equipment for the supply of inert gases, and for heating and cooling, are excluded from the scope of this European Standard.
The hazards due to the unloading equipment (container, discharge belt, etc.) are not dealt with in this European Standard.
When drafting this European Standard, it has been assumed that the machines are not intended to be cleaned with a water jet.
This European Standard is not applicable to mixers with horizontal shafts which are manufactured before the date of publication of this European Standard by CEN.

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.

This European Standard specifies safety and hygiene requirements for the design and manufacture of selfservice bread slicing machines.
The intended use of these machines is to cut baked bakery (e.g. bread) and dry pastry products into slices. This standard covers the intended use of the machines by trained personnel as well as by untrained and uninstructed persons (e.g. customers in the selfservice
area). The intended use for untrained and uninstructed person is only the slicing. All other operations (e.g. maintenance, cleaning) are only intended for trained and instructed personnel. This European Standard deals with all significant hazards, hazardous situations and events relevant to bread slicers machines, when they are used as intended and under conditions of misuse which are
reasonably foreseeable by the manufacturer.
This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance.
The following machines are excluded from the scope of this document:
- experimental and testing machines under development by the manufacturer;
- domestic appliances falling under Low Voltage Directive 2014/35/EU;
- rectangular cutting machines for cutting or sawing of panel size products into small pieces;
- baguette slicers according to EN 14655;
- bread slicers according to EN 139541.

1.1   This document specifies safety and hygiene requirements for the design and manufacture of bowl lifting and tilting machines which:
a)   are intended to be used in bakeries and pastry shops for discharging masses of dough and/or ingredients for bakery and/or pastry products all at once or progressively tipping a container or a machine with a non-removable container by lifting and/or tilting it according to a guided path;
b)   are intended to be used with manual inlet and outlet of the bowl.
NOTE   Item b) does not refer to machines with an integrated mixing machine with a non-removable bowl.
The lifting and tilting machines can be equipped with a scraper (optional) for removing the rests of dough from the bowl after the dough has been discharged.
The lifting and tilting machines can be stationary or movable without being driven.
1.2   The following relevant hazards are not covered by this document:
-   hazards due to the mixing process (for dough mixers see EN 453:2014 and for planetary mixers see EN 454:2014);
-   hazards associated to the properties of the content of the bowl (except the mass);
-   hazards due to operational stop;
-   hazards due to failure of the power supply;
-   hazards due to machinery maintenance;
-   hazards due to information and information devices;
-   hazards due to materials and products;
-   hazards due to lack of design of the machine to facilitate its handling.
This document does not deal with any specific requirements on noise emitted from bowl lifting and tilting machines as the generated noise does not cause a relevant hazard.
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)   experimental and testing machines under development by the manufacturer;
b)   self-propelled movable bowl lifting and tilting machines;
c)   lift trucks;
d)   bowl lifting and tilting machines working in automatic production lines where the initiation of the movement is not due to a human voluntary action;
e)   domestic appliances.
In case of a movable machine, this document does not deal with:
-   hazards due to transportation of bowls with the machine;
-   hazards due to the displacement of the machine on its own wheels;
-   powered equipment that may be provided to assist the mobility of mobile bowl lifting and tilting machine.
When drafting this document, it has been assumed that the machines are not intended to be cleaned with water and steam jets.
1.4   This document is not applicable to machines which are manufactured before the date of publication of this document.

1.1 This European Standard applies to the design and manufacture of standalone automatic dough dividers having a feed hopper, and which can be used separately or in a line in the food industry and shops (pastry making, bakeries, confectionery etc.) for dividing and additionally for moulding/rounding dough or pastry into adjustable portions to produce the required weight of dough piece during a dividing process. These machines can be fed by hand or mechanically.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of automatic dough dividers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
These machines are not intended to be cleaned with pressurized water.
1.2   This European Standard is not applicable to the following:
-   experimental and testing machines, under development by the manufacturer;
-   weighing devices;
-   pressure dough dividers, without a feed hopper, using knives for the dividing process;
-   lines with separate cutting or forming elements outside the housing;
-   lifting and tilting machines ) or other separate feeding machines;
-   additional hazards generated when the machine is used in a line or mechanically feed.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
1.4   This European Standard is not applicable to machines which are manufactured before its publication as EN.

This standard specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks.
These ovens are used in the food industry and shops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other additives. This standard applies to ovens used only for food products except for those containing volatile flammable ingredients.
The control of the humidity of the air in the baking chamber is by the production and introduction of steam around normal atmospheric pressure.
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances.
This standard covers the technical safety requirements for the installation, cleaning and maintenance of these machines as defined in 3.12 of EN 292-1:1991 and in the manufacturer's instruction handbook.
The significant hazards covered by this standard are mechanical (shearing, trapping, impact, loss of stability), electrical, thermal, ergonomic and those resulting from lack of hygiene. They are specifically listed in 4. Noise is not considered to be a significant hazard from rotary rack ovens. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B.
The hazards from the use of gaseous fuel by gas appliances are not covered by this standard.
This standard applies only to machines manufactured after the date of issue of the standard.

1.1   This European Standard applies to the design and manufacture of standalone automatic dough dividers, having a feed hopper, an outlet and a dividing system (see 3.2).
These automatic dough dividers are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for dividing dough or pastry into adjustable portions to produce the required weight of dough piece during a dividing process. These machines can be fed by hand or mechanically.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of automatic dough dividers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
These machines are not intended to be cleaned with pressurised water.
1.2   This European Standard is not applicable to the following:
-   experimental and testing machines, under development by the manufacturer;
-   weighing devices;
-   pressure dough dividers, without a feed hopper, using knives for the dividing process;
-   lines with separate cutting or forming elements outside the housing;
-   lifting and tilting machines ) or other separate feeding machines;
-   additional hazards generated when the machine is used in a line or mechanically feed.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
1.4   This European Standard is not applicable to machines which are manufactured before its publication as EN.

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 installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292-1:1991 and in the manufacturer's instruction handbook.
The significant hazards covered by this standard are mechanical (drawing-in, crushing, shearing, cutting, entanglement and loss of stability), electrical, ergonomic and those resulting from inhalation of flour dust and lack of hygiene. The hazards are specifically listed in 5. Noise is not considered to be a significant hazard from dough and pastry brakes. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is specified in Annex B.
It applies only to machines manufactured after the date of issue of the standard.
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances

This standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with moving pocket carriers !as described in Clause 3" used in the food industry, pastry-making, bakeries, etc. for giving a resting time to dough between dividing and moulding processes.
!This European Standard specifies all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning, maintenance, dismantling, disabling and scrapping of intermediate provers with moving pocket carriers when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4)."
The significant hazards covered by the standard are mechanical (shearing, trapping, cutting, loss of stability), electrical, ergonomic and also those resulting from inhalation of flour dust and lack of hygiene.
Noise is not considered to be a significant hazard from intermediate provers. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B.
!deleted text"
The following machines are excluded:
-   rack provers;
-   experimental and testing machines under development by the manufacturer.
!This standard is not applicable to intermediate provers with moving pocket carriers which are manufactured before the date of its publication as EN."

This standard specifies safety and hygiene requirements for the design and manufacture of fixed bowl planetary mixers of capacity greater than or equal to 5 l  ) and less than 500 l used to process various ingredients e.g. cocoa, flour, sugar, oils and fat, minced meat,  eggs, and other ingredients, in the food industry and shops.
These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing, etc.), but hazards related to these uses are not considered in this standard.
The following machines are excluded:
-   accessory planetary mixers;
-   continuously fed machines;
-   dough mixers  );
-   experimental and testing machines under development by the manufacturers;
-   domestic appliances.
The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and in the manufacturer's instruction handbook, is loading various ingredients, processing them in a stationary bowl by means of appropriate beaters, unloading and cleaning.
Processing is carried out in cycles of variable duration.
It can be either manually or automatically-controlled, in individual cycles or on a cycle repeat basis, etc.
Manual operations are sometimes necessary to add ingredients without stopping the beater.
On machines fitted with a bowl lifting and lowering device or with a device for moving the bowl/head/beater vertically the working position is that when the beater is nearest to the bottom of the bowl.
The significant hazards covered by this standard are mechanical (shearing, trapping, loss of stability), electrical, thermal, ergonomic and also hazards resulting from gas accumulation, noise, inhalation of dust, and lack of hygiene.
This standard does not deal with noise reduction.
The standard applies only to machines manufactured after the date of its issue.

This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread making, pastry making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough.
Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e. g. French baguettes, are not covered by this standard.
The standard covers the technical safety and hygiene requirements for the design, manufacture, installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292 1:1991 and in the manufacturer's instruction handbook.
The significant hazards covered by this standard are mechanical (drawing in, trapping, entanglement, crushing, loss of stability), electrical, ergonomic and also those resulting from inhalation of flour dust and lack of hygiene.
Noise is not considered to be a significant hazard by moulders. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B.
The following machines are excluded:
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances;
-   bagel machines.
This standard applies only to machines manufactured after the date of approval by CEN.

This standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 l  ) and less than or equal to 500 l.
These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard.
The following machines are excluded:
-   planetary mixers (EN 454);
-   continuously fed machines;
-   mixers with stationary vertical bowls;
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances;
-   automatic loading and unloading devices.
The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer’s instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients.
The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene.
This standard does not deal with noise reduction.
It applies only to machines manufactured after the date of issue of this standard.

1.1   This European Standard applies to the design and manufacture of automatic dividers whose function is based on the volumetric principle using one or more suction and/or pressing pistons. Dough dividers working in other ways are excluded from the scope of this European Standard.
These automatic dividers are used in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for dividing dough or pastry into portions to produce the required weight of dough piece. These machines can be fed by hand or automatically.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning and maintenance of automatic dividers, when they are used as intended and under the conditions foreseen by the manufacturer (see clause 4).
When drafting this European Standard, it has been assumed that the machines are not intended to be cleaned with water.
1.2   The following machines are excluded:
   experimental and testing machines, under development by the manufacturer;
   weighting devices;
   "knife and belt" dividers and other types of machines where the dividing mechanism is based on the functioning of a moving knife;
   lifting and tilting machines ) or other separate feeding machines.
1.3   A noise test code is included in Annex A to assist manufacturers to measure noise levels for the purpose of the noise emission declaration.
1.4   This European Standard is not applicable to machines which are manufactured before the date of publication of this European Standard by CEN.

This standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with moving pocket carriers used in the food industry, pastry making, bakeries, etc. for giving a resting time to dough between dividing and moulding processes. The standard covers the technical safety requirements for the installation, adjustment, operation, cleaning and maintenance of these machines, as defined in clause 3.12 of EN 292-1 and in the manufacturer's instruction handbook.

This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning.
The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices.
This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance.
These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading.
These machines are intended to be installed on a table, a specific support or an integral stand.
The following machines are excluded from the scope of this European Standard:
¾   frame cutter machines with multiple blades );
¾   machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and horizontal manual loading1);
¾   experimental and testing machines under development by the manufacturer;
¾   domestic appliances.
   This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
   Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This European Stan
-   experimental and testing machines under development by the manufacturer;
-   domestic appliances.
   This document deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
   Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This document does not deal with noise reduction.
This document is not applicable to baguette slicers which are manufactured before the date of publication of this document by CEN.

1.1   This document specifies safety and hygiene requirements for the design and manufacture of bread slicing machines of type 1 and 2 as defined in Clause 3.
The intended use of these machines is to cut baked bread into slices.
This document deals with all significant hazards, hazardous situations and events relevant to bread slicers machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance.
These machines can be manually or automatically operated.
1.2   The following machines are excluded from the scope of this document:
-   experimental and testing machines under development by the manufacturer;
-   frame cutter machines with multiple blades moving horizontally;
-   domestic appliances and machines intended for use by the general public;
-   machines with horizontal circular cutting systems;
-   rectangular cutting machines for cutting or sawing of panel size products into small pieces.
The significant hazards covered by this document are described in Clause 4.
1.4   In writing this document, it has been assumed that the bread slicers falling within the scope are operated only by trained personnel and that the machines are not intended to be cleaned with water jet.
1.5   This document applies to bread slicing machines which are manufactured before the date of publication by CEN of this document.

TThis European Standard applies to the design and manufacture of fixed deck oven loaders used in the food industry, bakeries, pastry-making, etc. These machines are used to place dough pieces on each deck of fixed deck ovens and to remove the baked products from each deck.
This equipment may be:
¾   manual;
¾   semi-automatic (some movements powered, some movements requiring manual power).
The European Standard covers technical safety and hygiene requirements for the design, installation, adjustment, operating, cleaning and maintenance of this equipment.
This European Standard deals with the significant hazards, hazardous situations and events relevant to fixed oven deck loaders, when used as intended and under the conditions foreseen by the manufacturer.
Noise from fixed deck oven loaders is not considered to be a significant hazard. That does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex A.
The following equipment are excluded:
-   experimental equipment and equipment under development by the manufacturer;
-   loaders for conveyor ovens;
-   loaders integral to the oven;
-   fully automated fixed deck oven loaders.
This European Standard in not applicable to fixed deck oven loaders that are manufactured before the date of publication of this European Standard by CEN.

This European Standard specifies safety and hygiene requirements for the design, installation, operation and maintenance of lifting and tilting machines used, in bakeries, for lifting and/or tilting a container or a machine with non removable bowl containing dough or pastry and for tipping the contents at the top end of the stroke.
The lifting and tilting machines can be stationary or movable and are designed for semi-manufactured products (mixtures of flour, water and other ingredients) or raw material (flour, mixtures etc.). The direction of lifting can be vertical, inclined or combined and follows a track fixed by mechanical guides, or articulated arms.
This European Standard deals with the significant hazards, hazardous situations and events relevant to lifting and tilting machines, when used as intended and under the conditions foreseen by the manufacturer (see clause 4).
This European Standard does not deal with the hazards due to the mixing or other function of the bowl (for dough mixers see EN 453).
The following machines are excluded:
   experimental and testing machines under development by the manufacturer;
   domestic appliances;
   automatic mobile equipment, for example bucket trucks;
   lift trucks;
   automatic devices working in automatic production lines (where the initiation of the movement is not due to an human action).
Also excluded, are the hazards due to the powered movement of mobile machines.
When drafting this European Standard, it has been assumed that the machines are not intended to be cleaned with a water jet.
Noise is not considered to be a significant hazard by lifting and tilting machines for bakery. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. A noise test code is therefore given in Annex A.
This European Standard is not applicable to lifting and tilting machines for bakery which are manufactured before the date of publication of this document.

This European Standard specifies requirements for the design, installation, operation and maintenance of batch production fixed or tilting horizontal bowl type mixers with one or two rotating shafts with or without movable blades. These mixers are used to mix, knead and homogenise food for animal or human consumption in powder, paste or liquid form. The mixers can be floor mounted or transportable (with or without castors). They are intended to be used when stationary.
These machines are used in feed mills and factories which produce, work on or process foodstuff, for example biscuits, bread, chocolate, cereal products.
This European Standard does not deal with the use of the machine in potentially explosive atmospheres.
This European Standard deals with the significant hazards, hazardous situations and events relevant to mixers with horizontal shafts, when used as intended and under the conditions foreseen by the manufacturer.
This European Standard also specifies food hygiene requirements.
The feeding equipment, the dosing equipment, and the requirements of equipment for the supply of inert gases, and for heating and cooling, are excluded from the scope of this European Standard.
The hazards due to the unloading equipment (container, discharge belt, etc.) are not dealt with in this European Standard.
When drafting this European Standard, it has been assumed that the machines are not intended to be cleaned with a water jet.
This European Standard is not applicable to mixers with horizontal shafts which are manufactured before the date of publication of this European Standard by CEN.

This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies, tarts, pasties, en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads.  The standard applies to the following three basic types of machine :
- machines where operators hands enter hazard zone 1 (see 4.1) at each cycle ;
- machines which are loaded outside hazard  zone 1 ;
- automatic machines.
Figure 1, 2 and 3 illustrate examples of these.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines.  Manually operated machines are excluded from the scope of this standard.
Clause 4 lists the significant hazards identified on these machines on the basis of a risk assessment carried out following the principles in EN 1050 : 1996.
The safety and hygiene requirements take into account the hazards arising from use (including setting, process changeover, operation), cleaning and maintenance. Hazards arising from foreseeable misuse (3.12, EN 292-1 : 1991) are also included.
Flour dust is not a significant hazard at pie and tart machines.
A noise test code is included in Annex B to assist manufacturers to measure noise level for the purpose of the noise emission declaration.
This document in not applicable to pie and tart machines which are manufactured before the date of publication of this document by CEN.

This standard specifies safety and hygiene requirements for the design and manufacture of bakery and pastry mixers with rotating bowls from 10 litres. These dough mixers are used to process various ingredients e.g., flour, sugar, fat, salt, water, etc... in the food manufacturers and shops. These machines aresometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard.

This standard specifies safety and hygiene requirements for the design and manufacture of fixed bowl planetary mixers used to process various ingredients e.g. cocoa, flour, sugar, oils and fat, minced meat, eggs, etc, in the food industry and shops (bakeries, pastrymaking, chocolate-factories, delicatessens, catering facilities, etc.). These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing, etc.), b but hazards related to these uses are not considered in this standard.

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 apartis reduced progressively either by manual adjustment or automatically.

This Standard specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks. These ovens are used in the food industry and shops (bakeries, pastry-making, etc.) for the non-continuous baking of foodstuffs containing flour, water and other additives. This standard applies to ovens used only for food products except for those containing volatile flammable ingredients.

This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread-making, pastry-making, sweet industries, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough. Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e.g. French baguettes, are not covered by this standard.