BS EN 453:2014
$189.07
Food processing machinery. Dough mixers. Safety and hygiene requirements
Published By | Publication Date | Number of Pages |
BSI | 2014 | 50 |
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 1) 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 manufacturing of dough by mixing flour, water and other ingredients. 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 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).
1.2 This European Standard does not deal with the following machines:
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planetary mixers (see EN 454 );
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continuously fed machines;
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mixers with stationary vertical bowls;
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experimental and testing machines under development by the manufacturer;
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domestic appliances;
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automatic loading and unloading devices.
1.3 This European Standard is not applicable to machines which are manufactured before its date of publication as a European Standard.
PDF Catalog
PDF Pages | PDF Title |
---|---|
4 | Contents Page |
6 | Foreword |
7 | Introduction |
8 | 1 Scope 2 Normative references |
9 | 3 Terms, definitions and description 3.1 Terms and definitions 3.2 Description |
10 | 4 List of significant hazards Table 1 |
11 | Figure 1 — Danger zones of a dough mixer 5 Safety and hygiene requirements and/or protective measures 5.1 General |
12 | 5.2 Mechanical hazards 5.2.1 General 5.2.2 Zone 1 – Volume covered by the movement of the kneading tools |
13 | Figure 2 — Dimensions of the guard Table 2 — Dimensions of the guard 5.2.3 Zone 2 – Space between bowl and frame |
14 | Figure 3 — Safety distances between bowl and frame 5.2.4 Zone 3 – Bowl driving mechanism 5.2.5 Zone 4 – Kneading tool-holder driving, positioning and adjusting mechanism |
15 | 5.2.6 Loss of stability 5.2.7 Guide rollers and bowl 5.2.8 Power operated guards and bowl 5.3 Electrical hazards 5.3.1 General 5.3.2 Safety requirements related to electromagnetic phenomena 5.3.3 Protection against electric shock |
16 | 5.3.4 Power circuits 5.3.5 Protection against earth faults in control circuits 5.4 Motor enclosures 5.5 Emergency stop 5.6 Noise reduction 5.7 Protection against dust emission 5.8 Hygiene requirements |
18 | Figure 4 — Hygiene areas (with guards removed) 5.9 Hazards generated by neglecting ergonomic principles |
19 | 6 Verification of safety and hygiene requirements and/or measures |
20 | Table 3 7 Information for use 7.1 General 7.2 Instruction handbook |
22 | 7.3 Marking |
23 | Annex A (normative) Noise test code for dough mixers – Grade 2 of accuracy A.1 Installation and mounting conditions A.2 Operating conditions A.3 Measurements A.4 Emission sound pressure level determination |
24 | A.5 Sound power level determination A.6 Measurement uncertainties A.7 Information to be recorded |
25 | A.8 Information to be reported A.9 Declaration and verification of noise emission values |
26 | Annex B (normative) Principles of design to ensure the cleanability of dough mixers B.1 Terms and definitions B.2 Materials of construction B.2.1 Type of materials B.2.2 Surface conditions |
27 | Table B.1 — Surface condition for food area B.3 Design B.3.1 Connections of internal surfaces B.3.1.1 Connections of internal surfaces for food area Figure B.1 — Internal surfaces for food area (rounded) |
28 | Figure B.2 — Internal surfaces for food area (welded) |
29 | Figure B.3 — Internal angle for food area greater than or equal to 135 |
30 | Figure B.4 — Connections of three surfaces for food area B.3.1.2 Connections of internal surfaces for splash area Figure B.5 — Internal angle for splash area greater than or equal to 90 |
31 | Figure B.6 — Internal angle for splash area between 60 and 90 Figure B.7 — Internal surfaces for splash area (welded) B.3.1.3 Connections of internal surfaces for non-food area B.3.2 Surface assemblies and overlaps B.3.2.1 Surface assemblies and overlaps for food area B.3.2.1.1 Surface assembly |
32 | Figure B.8 — Surface assemblies for food area (welded) Figure B.9 — Surface assemblies for food area (sealed) B.3.2.1.2 Surface overlapping |
33 | Figure B.10 — Surface overlapping for food area (welded) Figure B.11 — Surface overlapping for food area (welded, exceptional) |
34 | Figure B.12 — Surface overlapping for food area (sealed) B.3.2.2 Surface assemblies and overlaps for splash area Figure B.13 — Surface assemblies for splash area (by means of a profile) |
35 | Figure B.14 — Surface assemblies for splash area (by flush bonding) Figure B.15 — Surface overlapping for splash area |
36 | B.3.2.3 Surface assemblies and overlaps for non-food area B.3.3 Fasteners B.3.3.1 Fasteners for food area B.3.3.1.1 Spot-facing Figure B.16 — Spot-facing B.3.3.1.2 Pin drive systems |
37 | B.3.3.2 Fasteners for splash area Figure B.17 — Fasteners for splash area B.3.3.3 Fasteners for non-food area B.3.4 Feet, support and bases for cleaning the machines underneath B.3.4.1 Table-top machines B.3.4.1.1 Portable or tilting table-top machines |
38 | B.3.4.1.2 Non-portable and non-tilting table-top machines Table B.2 — Minimum height of the feet |
39 | Figure B.18 — Table-top machines B.3.4.2 Machines on the floor B.3.4.2.1 Fixed machines with or without a base |
40 | Figure B.19 — Machine standing on the floor Figure B.20 — Machine with protrusion |
41 | Figure B.21 — Machine with a base B.3.4.2.2 Mobile machines Figure B.22 — Castors |
42 | B.3.5 Ventilation openings B.3.5.1 Ventilation openings for non-food area B.3.5.2 Ventilation openings for splash area Figure B.23 — Ventilation openings for splash area B.3.6 Hinges |
43 | Figure B.24 — Hinges B.3.7 Control panel B.3.7.1 Control panel in the non-food area B.3.7.2 Control panel in the splash area |
44 | Figure B.25 — Control panel in the splash area with h > 8 mm Figure B.26 — Control panel in the splash area with h ≤ 8 mm Figure B.27 — Control panel in the splash area with a covering |
45 | Annex C (informative) Method of measuring dust C.1 Purpose of the test C.2 Principle of the tests C.3 Operating conditions |
46 | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC |
47 | Bibliography |