| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 1 Scope 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | 3 Terms and definitions and description of machines 3.1 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 3.2 Description of machines 3.2.1 Pasteurizers Figure 1 \u2014 Typical layout of pasteurizers <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 3.2.2 Ageing Vats Figure 2 \u2014 Typical layout of vats 3.2.3 Cream cookers <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | Figure 3 \u2014 Typical layout of cream cookers 4 List of significant hazards 4.1 General 4.2 Mechanical hazards <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | Figure 4 \u2014 Danger zones 4.3 Electrical hazards 4.4 Thermal hazards <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 4.5 Hazards generated by noise 4.6 Hazard generated by neglecting ergonomic principles 4.7 Hazard generated by neglecting hygienic principles 4.8 Hazards generated by loss of stability or tipping 5 Safety and hygiene requirements and\/or protective measures 5.1 General 5.2 Mechanical hazards 5.2.1 Elimination of hazards by design <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 5.2.2 Zone 1 \u2013 Access to trapping points between the lid and the hopper\/tank 5.2.3 Zone 2 \u2013 Access to the rotating devices through the feed opening 5.2.4 Zone 3 \u2013 Loss of stability of machine\/access to areas adjacent to the machine 5.2.5 Zone 4 \u2013 Access to high temperature surfaces 5.2.6 Zone 5 \u2013 Access to the rotating parts through the draw-off opening 5.3 Electrical hazards 5.3.1 General 5.3.2 Safety requirements relating to electromagnetic phenomena 5.3.3 Protection against electric shock <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 5.3.4 Power circuits 5.3.5 Earth faults 5.3.6 Emergency stop 5.3.7 Degrees of protection of external enclosures of electrical equipment (see EN 60529) 5.3.8 Start function 5.3.9 Unexpected start-up 5.3.10 Motor enclosures 5.3.11 Electrical requirements of controls 5.4 Thermal hazards 5.5 Noise control <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 5.6 Ergonomic design principles 5.7 Hygiene requirements 5.7.1 General 5.7.1.1 Introduction 5.7.1.2 Food area 5.7.1.3 Splash area 5.7.1.4 Non-food area 5.7.2 Heating <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 5.7.3 Refrigeration <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | Figure 5 \u2014 Hygiene areas of pasteurizers, vats and cream cookers <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | 5.8 Harmful substance 6 Verification of safety and hygiene requirements and\/or protective measures Table 1 \u2014 Methods of the verification of the compliance with the safety requirements 7 Information of use 7.1 General 7.2 Instruction handbook <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 7.3 Service manual 7.4 Cleaning 7.5 Marking <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | Annex A (normative) Noise test code (Grade 2 of accuracy) A.1 Terms and definitions A.2 Installation and mounting conditions A.3 Operating conditions A.4 Emission sound pressure level determination <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | A.5 Measurement uncertainties A.6 Information to be recorded A.7 Information to be reported A.8 Declaration and verification of noise emission values <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | Annex B (normative) Principles of design to ensure the cleanability of the machinery B.1 Terms and definitions B.2 Material of construction B.2.1 Type of materials B.2.2 Surface conditions <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | Table B.1 \u2014 Surface conditions for food area Table B.2 \u2014 Surface conditions for splash area B.3 Design B.3.1 Connection of internal surfaces B.3.1.1 General B.3.1.2 Connections of internal surfaces for food area <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | Figure B.1 \u2014 Design of two surfaces connection Figure B.2 \u2014 Design of two surfaces connection <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | Figure B.3 \u2014 Internal angle of two surfaces connection \u2265 135 <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | Figure B.4 \u2014 Dimension between two bends B.3.1.3 Connections of internal surfaces for splash area Figure B.5 \u2014 Design of two perpendicular surfaces <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | Figure B.6 \u2014 Design of the internal angle Figure B.7 \u2014 Weld for two perpendicular surfaces B.3.1.4 Connections of internal surfaces for non-food area B.3.2 Surface assemblies and overlaps B.3.2.1 General <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | B.3.2.2 Surface assemblies and overlaps for food area B.3.2.2.1 Surface assembly Figure B.8 \u2014 Assembled surfaces by a continuous weld Figure B.9 \u2014 Assembled surfaces by a continuous sealed and flushed joint B.3.2.2.2 Surface overlapping <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Figure B.10 \u2014 Surface overlapping Figure B.11 \u2014 Surface connections <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Figure B.12 \u2014 Surface connections by continuous sealed and flush jointing B.3.2.3 Surface assemblies and overlaps for splash area Figure B.13 \u2014 Surface assemblies and overlaps for splash area by means of a profile <\/td>\n<\/tr>\n | ||||||
| 34<\/td>\n | Figure B.14 \u2014 Surface assemblies and overlaps for splash area by flush bonding Figure B.15 \u2014 Surface for splash area with overlapping distance B.3.2.4 Surface assemblies and overlaps for non-food area <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | B.3.3 Fasteners B.3.3.1 Fasteners for food area B.3.3.1.1 General B.3.3.1.2 Spot-facing Figure B.16 \u2014 Surface assemblies and overlaps for non-food area B.3.3.1.3 Pin drive systems B.3.3.2 Fasteners for splash area <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | Figure B.17 \u2014 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 Table B.3 \u2014 Minimum height of the feet related to the access distance <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | Figure B.18 \u2014 Table-top machines jointing with feet \u2265 150 mm <\/td>\n<\/tr>\n | ||||||
| 38<\/td>\n | B.3.4.2 Machines on the floor B.3.4.2.1 Fixed machines with or without a base Figure B.19 \u2014 Table-top machines jointing with feet \u2265 150 mm Figure B.20 \u2014 Table-top machines jointing with feet < 150 mm <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | Figure B.21 \u2014 Table-top machines jointing with foot surface > 1 dm2 B.3.4.2.2 Mobile machines Figure B.22 \u2014 Example of castor <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | 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 \u2014 Ventilation openings guards B.3.6 Hinges <\/td>\n<\/tr>\n | ||||||
| 41<\/td>\n | Figure B.24 \u2014 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 <\/td>\n<\/tr>\n | ||||||
| 42<\/td>\n | Figure B.25 \u2014 Control panel elements with distance \u2265 20 mm Figure B.26 \u2014 Control panel elements with distance \u2265 12,5 mm Figure B.27 \u2014 Protected control panel elements <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | Annex C (normative) Testing Disinfection of Pasteurizers, Vats Machines C.1 Testing disinfection by cleaning C.1.1 General C.1.2 Disinfectants C.1.3 Conducting the machine and process testing C.1.4 Evaluation of the machine and process testing C.2 Testing of the pasteurization process C.2.1 General C.2.2 Conducting the machine and process testing <\/td>\n<\/tr>\n | ||||||
| 44<\/td>\n | C.2.3 Evaluation of the machine and pasteurization process testing C.3 Testing during cream production C.3.1 Microbiological criteria for cream production Table C.1 \u2014 Process hygiene criteria C.3.2 Verifying the cleaning and disinfection effect C.3.2.1 General C.3.2.2 Biuret method C.3.2.3 Swabbing C.3.2.4 ATP method <\/td>\n<\/tr>\n | ||||||
| 45<\/td>\n | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006\/42\/EC <\/td>\n<\/tr>\n | ||||||
| 46<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" BS EN 16881. Food processing machinery. Pasteurizers, vats and cream cookers. Safety and hygiene requirements<\/b><\/p>\n |