CEN/TC 153/WG 4 - Catering equipment

CCMC/TC - Correction of requested change from EN 12853:2001/FprA1:2001 in 4.1/4.2. The CCMC editor has misunderstood the instruction and has deleted some unintended text. The TC Secretariat has never replied on the CA/7 proofing request - Mechanical engineering
2013: Originator of XML version: first setup pilot of CCMC in 2012

1.1   This European standard specifies the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry, and in food shops.
The machines concerned by this standard are designed to peel different sorts of vegetables and tubers such as potatoes, carrots, salsify, turnips, celery and onions.
The standard is limited to machines where the maximum capacity is 50 kg.
The machines are not intended to be moved during operation.
The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the entire load.
This operation can be:
-    the abrading of the surface of the vegetable or tuber;
-    the cutting of fine particles of skin if the fitting is of the blade-type;
-    grating, an operation which is similar to abrading;
-    scraping or cleaning with a brush, rubber coating or cast iron surface.
Machines subject to this standard use water circulation to carry waste to the waste outlet. The underside of the plate is sometimes designed with raised parts which speed up the discharge of the waste water.
This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.
Machines covered by this standard are not intended to be cleaned by high pressure water jets.
1.2   This European standard does not apply to domestic machines.
Vegetable peelers have nothing in common with meat derinding machines (which are dealt with in
EN 12355), both from their design and use standpoint.
1.3   This European Standard specifies all significant hazards, hazardous situations and events relevant to vegetable peelers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.4   Noise is not considered to be a significant hazard for vegetable pee

1.1   This European Standard specifies the safety and hygiene requirements for the design and manufacture of vegetable cutting machines which are transportable and have a maximum rated power less than 3 kW.
This European Standard deals with machines intended for cutting, shredding, dicing, chipping and grating of food products in which the product passes through the machine.
As described in 3.2.1, the types of machines in the scope are machines with a fixed chamber and rotating blade or cutting disc, with a rotating drum and fixed blades or machines with horizontal reciprocating cutters (mainly used for potato chipping).
1.2   This European Standard specifies all significant hazards, hazardous situations and events relevant to vegetable cutting 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 deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.
1.3   This European Standard does not apply to:
-   food processors (see EN 12852);
-   vegetable peelers (see EN 13208);
-   vegetable cutting attachments which are mounted onto machines having an auxiliary drive hub (see
EN 12851);
-   planetary mixers (see EN 454);
-   domestic machines.
1.4   This European Standard is not applicable to vegetable cutting machines which are manufactured before the date of its publication as EN.

1.1   This European Standard specifies the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutional catering, and in food shops.
The term "hand-held blenders" is used to refer to the equipment covered by this standard.
The machines covered by this standard are hand-held appliances whose tool is intended to process a foodstuff in a container. Tools are designed to crush, mix, mash, emulsify, etc. foodstuffs such as vegetables into soups, mashes, purees, sauces, mayonnaise, cream, dairy products and more generally to process all solid, liquid, pasty or powdery foodstuffs to obtain a homogeneous fluid.
These appliances are designed to process up to 100 l of food in one operation.
This standard applies to the following machines, according to their weight and to the operating modes required by their intended use:
-   manually operated machines, using one or both hands, actuated throughout the whole operation (see figure 1);
-   machines operating resting on the bottom of the container (see figure 2);
-   machines fixed to or placed on a special support which can be fitted to the container (see figure 3). The support acts as a substitute for the operator for operations that take a long time or for food processing which may present risks of burns (steam or splashes).
Figure 1 - Manually operated machine   Figure 2 - Free-standing machine   Figure 3 - Fixed machine
1.2   This standard does not apply to:
-   domestic machines;
-   vertical crushers, sieves mounted on trolleys and beam mixers (beam mixers are covered by EN 12854:2003).
1.3   This European Standard specifies all significant hazards, hazardous situations and events relevant to hand-held blenders and whisks, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals wi

1.1   This European Standard specifies the safety and hygiene requirements for the design and manufacture of food processors and blenders.
It applies to food processors and blenders having a bowl which is stationary while the food is being processed.
The total volume of the bowl is less than or equal to 150 l.
The machines covered by this standard are intended to carry out various types of operations such as: mincing, mixing, blending, whipping, using a large number of products and raw materials, and which are used in food and catering industries such as restaurants, hotels, coffee shops and pubs.
This European Standard specifies all significant hazards, hazardous situations and events relevant to food processors and blenders, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.
1.2   This standard does not apply to:
-   domestic machines;
-   machinery dedicated to food industrial processing (e.g. pet food, cannery industry, industrial meat processing).
Small machines called "shakers" which are dedicated to blending liquid, with an impellor, usually driven from above are excluded.
1.3   This European Standard is not applicable to food processors and blenders which are manufactured before the date of its publication as EN.

This document specifies the safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food, feeding, maintenance and decommissioning. The spinning function is obtained by the rotation of a perforated basket in which the product being processed is placed.
It applies to machines:
-   which are intended for use in the commercial and institutional catering industry;
-   having a rotation speed between 300 rpm and 900 rpm;
-   having a nominal output below 2 kW;
-   having a nominal volume of the basket less than 100 l.
These machines can be stationary or movable.
The machines concerned by this document are those appliances which are intended for eliminating by spinning the water present on salad after washing. These machines can also be used for spinning other vegetables such as spinach, watercress, radish, French beans, etc.
The machines covered by this document are not intended to be cleaned with water jet.
This European Standard deals with all significant hazards, hazardous situations and events relevant to salad dryers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
NOTE   If the machine is not used under above conditions, the manufacturer should verify, when he is informed of such situation, if the preventive measures remain valid (see 3.22 of EN ISO 12100-1:2003).
The feeding principle of the machine can be notably:
-   manual loading into the basket left in position in the machine;
-   placing in and withdrawal from the machine of the loaded basket.
1.2   Noise is not considered to be a significant hazard with salad dryers. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex A.
1.3   Vibrations are not considered as a hazard with these machines.

1.1   This document specifies the safety and hygiene requirements for the design and manufacture of cooking kettles equipped with powered stirrer and/or mixer taking account of installation, operation, cleaning, removal of jammed food, feeding, maintenance and changing the tools.
The cooking kettles equipped with powered stirrer and/or mixer are used from catering to small scale-food industry to cook, cool and mix all cold or hot food. They permit addition of ingredients during processing without stopping the machine.
NOTE   The kettle bowl can be fixed or equipped with a manually or power operated tilting mechanism.
In the text that follows, the term "cooking kettles" is used to refer to the equipment covered by this document.
This document covers cooking kettles equipped with powered stirrer and/or mixer having technical performances in accordance with the following:
-   thermal energy supply can be electricity, gas (see EN 125 and EN 161), steam or heat-conducting fluid;
-   capacity of the kettle: from 30 l to 600 l (nominal volume);
-   maximum power rating 80 kW;
-   speed of the powered stirrer: 10 rpm to 200 rpm;
-   maximum speed of the mixer: 3 000 rpm.
The machines covered by this document are not intended to be cleaned with a high pressure water jet.
This European Standard deals with all significant hazards, hazardous situations and events relevant to cooking kettles, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2   This document does not apply to:
-   domestic machines (i.e. capacity of kettles less than 30 l);
-   planetary mixers which are covered by EN 454;
-   food processors which are covered by EN 12852;
-   cooking kettles without powered stirrer and/or mixer having a manual tilting kettle.
1.3   This document does not deal with hazard due to the pressure on machines with a double jacket.
NOTE   Depending on the pressure and the volume of the double jacket, the cookin

1.1   This European standard specifies the safety and hygiene requirements for the design and manufacture of beam mixers.
Beam mixers are used in the catering industry for the preparation of mixture or emulsion, directly in the cooking pan, such as for: puree, mayonnaise, sauces, soups, compotes.
This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.
1.2   This European standard does not apply to:
-   domestic machines;
-   portable hand-held blenders and whisks which are covered by a specific standard (see EN 12853).
1.3   This European Standard deals with all significant hazards, hazardous situations and events relevant to beam mixers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.4   This European standard does not deal with the vibration hazard.
1.5   This European Standard is not applicable to beam mixers which are manufactured before the date of its publication as EN.

1.1   This European Standard applies to multizones dishwashing-machines with passing through motorized belt (flight type) or rack conveyor. In case of flight type, the loading and unloading areas are part of the machine.
The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc.
This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
NOTE   Normally the total power of these machines is less than 200 kW.
This European Standard deals with all significant hazards, hazardous situations and events relevant to dishwashing machines with conveyor, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine.
When drawing up this European Standard the following assumptions were made:
-   only trained adult persons operate the machines;
-   the machines are used in adequately illuminated areas.
This European Standard, referring for electrical safety to EN 60204-1 with criteria that can be applied to different designs and variants, is mainly intended for machines manufactured in small series.
1.2   This European Standard does not apply to:
-   separate mechanical loading and unloading conveyors;
-   chemical dosing devices which are not incorporated into the machine;
-   steam generators;
-   gas heating equipment.
1.3   Noise is not considered to be a significant hazard for these machines. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a noise test code is included in Annex A.
1.4   This European Standard is not applicable to dishwashing-machines with conveyor which are manu

1.1   This document specifies safety and hygiene requirements for the design and manufacture of pizza dough sheeters which:
a)   are intended to be used:
1)   for producing mainly pizza dough bases in shops and craft activities (i.e. pizzerias, takeaway pizza shops, craft bakeries and/or pastries, catering facilities, etc.);
2)   for flattening and enlarging pieces of dough;
3)   only for professional use;
4)   by one operator at a time;
5)   as standalone table-top machines only;
6)   only with manual feeding of the pieces of pizza dough by gravity;
7)   only with manual unloading of the flattened and enlarged pieces of pizza dough;
b)   are fitted with:
1)   at most two pairs of flattening rollers, the rollers of a pair having the same diameter and the same length;
2)   flattening rollers having:
i.   diameter ≤ 60 mm;
ii.   fixed direction of the rotation such as to move the pizza dough from top to bottom;
iii.   motor(s) for the rotation of the flattening rollers which transmit a power ≤ 0,50 kW to each pair of rollers
1.2   The following relevant hazards are not covered by this document:
-   hazards arising from the use of an automatic loading and/or unloading system;
-   hazards due to packaging, handling and transport;
-   hazards due to ambiguous and/or not easily understandable information needed to control the machine.
This document does not deal with any specific requirement on noise emitted from pizza dough sheeters 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:
-   domestic (household) appliances;
-   machines with automatic feeding of the pizza dough pieces and/or unloading of the pizza bases;
-   machines with feeding of the lumps other than by gravity;
-   machines to process other products than pizza dough;
-   bagel machines;
-   dough sheeters (see EN 1674:2015);
-   moulders (see EN 12041:2014);
-   sheeters for pasta dough processing;
-   experimental and testing machines under development by the manufacturer.
1.4   This document is not applicable to machines which are manufactured before the date of publication of this European Standard.

1.1   This European Standard specifies the safety and hygiene requirements for the design and manufacture of the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering (mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry:
-   vegetable cutters and cheese graters;
-   worm type attachments:
-   fruit squeezers;
-   meat mincers;
-   pasta extruders;
-   coffee grinder;
-   strip cutters;
-   planetary mixers and whippers;
-   potato-mashers.
1.2   This European Standard deals with all significant hazards, hazardous situations and events relevant to catering attachments, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance, the cleaning, removal of jammed food, feeding and changing the tool (see Clause 4).
1.3   This European Standard is not applicable to:
-   catering attachments which are exclusively part of the equipment of the machines they are intended for (as optional or standard equipment);
-   the driving machines for which the attachments are intended (but the standard deals with the interface of the attachments with these machines);
-   attachments including electrical equipment.
1.4   Noise is not dealt with in this European Standard.
1.5   This European Standard is not applicable to catering attachments which are manufactured before the date of its publication as EN.

This standard specifies the safety and hygiene requirements for the design and manufacture of vegetable peelers used in the commercial and institutional catering industry and in food shops and small-scale food industry.  The machines concerned by this standard are designed in order to permit the peeling of different sorts of vegetables and tubers having various shapes and sizes such as potatoes, carrots, salsify, turnips, celery, onions, etc.  It does not apply to domestic machines.

This standard specifies the safety and hygiene requirements for the design and manufacture of vegetable cutting machines which are transportable and have a maximum rated power less than 3kW. It does not apply to domestic machines. It applies when such machines are used to operate under the intended conditions of use as defined in 3.12 of EN 292-1:1991 and stated in the instruction handbook (see 7.1), including cleaning, removal of jammed food, feeding and changing the cutting device.

This standard specifies the safety and hygiene requirements for the design and manufactur of hand-held blenders and whisks in commercial and institutional catering, and in food shops and small-scale food industry. It does not apply for domestic machines. It applies when such machines are operated under the intended conditions of use as defined in 3.12 of EN 292-1 and stated in the instruction handbook (see 7.1), including cleaning, removal of jammed food, feeding and changing the cutting device.

This standard specifies the safety and hygiene requirements for the design and manufacture of food processors and blenders. It does not apply for domestic machines. This standard applies when such machines are used to operate the intended conditions of use as defined in 3.12 of EN 292-1 and stated in the instruction handbook (see 7.1), including cleaning, removal of jammed food, feeding and changing the tools.

This document European Standard specifies the safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food, feeding, maintenance and decommissioning. The spinning function is obtained by the rotation of a perforated basket in which the product being processed is placed.
It applies to machines:
- which are intended for use in the commercial and institutional catering industry;
- having a rotation speed between 300 rpm and 900 rpm;
- having a nominal output below 2 kW;
- having a nominal volume of the basket less than 100 l.
These machines can be stationary or movable.
The machines concerned by this document are those appliances which are intended for eliminating by spinning the water present on salad after washing. These machines can also be used for spinning other vegetables such as spinach, watercress, radish, French beans, etc. The machines covered by this standard are not intended to be cleaned with water jet.
This standard deals with all significant hazards, hazardous situations and events relevant to salad dryers, when they are used as intended and under the conditions foreseen by the manufacturer (see clause 4).
NOTE   If the machine is not used under above conditions, the manufacturer should verify, when he is informed of such situation, if the preventive measures remain valid (see 3.12 of EN ISO 12100-1:2003).
The feeding principle of the machine can be notably:
- manual loading into the basket left in position in the machine;
- placing in and withdrawal from the machine of the loaded basket.
1.2   Noise is not considered to be a significant hazard with salad dryers. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in annex A.
1.3   Vibrations are not considered as a hazard with these machines.
1.4   This document is not applicable to the machines

1.1   This document specifies the safety and hygiene requirements for the design and manufacture of cooking kettles equipped with powered stirrer and/or mixer taking account of installation, operation, cleaning, removal of jammed food, feeding, maintenance and changing the tools.
The cooking kettles equipped with powered stirrer and/or mixer are used from catering to small scale-food industry to cook, cool and mix all cold or hot food. They permit addition of ingredients during processing without stopping the machine.
NOTE   The kettle bowl can be fixed or equipped with a manually or power operated tilting mechanism.
In the text that follows, the term "cooking kettles" is used to refer to the equipment covered by this document.
This document covers cooking kettles equipped with powered stirrer and/or mixer having technical performances in accordance with the following:
-   thermal energy supply can be electricity, gas (see EN 125:1996 and EN 161:1998), steam or heat-conducting fluid;
-   capacity of the kettle: from 30 l to 600 l (nominal volume);
-   maximum power rating 80 kW;
-   speed of the powered stirrer: 10 rpm to 200 rpm;
-   maximum speed of the mixer: 3 000 rpm.
The machines covered by this document are not intended to be cleaned with a high pressure water jet.
This document deals with all significant hazards, hazardous situations and events relevant to cooking kettles, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
1.2   This document does not apply to:
-   domestic machines (i.e. capacity of kettles less than 30 l);
-   planetary mixers which are covered by EN 454:2000;
-   food processors which are covered by EN 12852:2001;
-   cooking kettles without powered stirrer and/or mixer having a manual tilting kettle.
1.3   This document does not deal with hazard due to the pressure on machines with a double jacket.
NOTE   Depending on the pressure and the volume of the double jacket, the cooking kettle may fall und

This European Standard specifies the safety and hygiene requirements for the design and manufacture of the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering (mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry:
-   vegetable cutters and cheese graters;
-   worm type attachments:
-   fruit squeezers;
-   meat mincers;
-   pasta extruders;
-   coffee grinder;
-   strip cutters;
-   planetary mixers and whippers;
-   potato-mashers.
1.2   This European Standard deals with all significant hazards, hazardous situations and events relevant to catering attachments, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance, the cleaning, removal of jammed food, feeding and changing the tool (see Clause 4).
1.3   This European Standard is not applicable to:
-   catering attachments which are exclusively part of the equipment of the machines they are intended for (as optional or standard equipment);
-   the driving machines for which the attachments are intended (but the standard deals with the interface of the attachments with these machines);
-   attachments including electrical equipment.
1.4   Noise is not dealt with in this European Standard.
1.5   This European Standard is not applicable to catering attachments which are manufactured before the date of its publication as EN.

This standard specifies the safety and hygiene requirements for the design and manufacture of beam mixers. It does not apply for domestic machines. It applies when such machines are used to operate under the intended conditions of use as defined in 3.12 of EN 292-1 and stated in the instruction handbook (see 7.1), including cleaning, and changing the tools.