BS EN 15180:2014

1.1 General

This European Standard deals with all significant hazards, hazardous situations and events relevant to food depositors as defined in 1.2.2 to 1.2.6 and the equipment typically integrated into them, i.e. product pumps, product elevators, conveyors and indexing mechanisms, 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 significant hazards, hazardous situations and events during transport, assembly and installation, commissioning, use and decommissioning as defined in EN ISO 12100 .

This European Standard is not applicable to the following machines:

• auger depositors or auger fillers and gravimetric filling machines, safety requirements for these machines are contained in EN 415‑3 ;

• automatic dough dividers, safety requirements for these machines are contained in EN 12042 ;

• filling machines for sausages, safety requirements for these machines are contained in EN 12463 ;

• mincing machines, safety requirements for these machines are contained in EN 12331 ;

• food depositors that are powered exclusively by manual effort.

This document does not deal with the hazards related to the use of food depositors in a potentially explosive atmosphere.

This European Standard is not applicable to food depositors that were manufactured before the date of its publication as a European Standard.

1.2 Types of food depositors

1.2.1 General

This European Standard deals with five different types of food depositors. These machines can be free standing machines or be assemblies incorporated into other machines e.g. pie and tart machines. Food depositors may work fully automatically integrated with a product conveyor or product indexing mechanism or semi-automatically discharging a deposit when required by an operator.

1.2.2 Piston depositor

A piston depositor typically comprises a hopper, a rotary valve, a product measuring chamber in the form of a piston and a product dispensing valve. Some piston depositors incorporate several product measuring chambers and dispensing valves. Some designs dispense the product directly from the rotary valve without the use of a separate product dispensing valve. The volume of product dispensed is varied by altering the stroke of the product measuring chamber piston. Piston depositors are used to fill liquids, liquids containing solids in suspension and pastes. The product dispensing valve may be attached rigidly to the depositor or using a flexible pipe and in some cases is held by the operator. Figure 1 shows the typical cross section of a piston depositor.

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1.2.3 Chamber depositor

A chamber depositor comprises a hopper feeding one or more product measuring chambers that are filled under gravity from the top. When the chamber has been filled with product the flow of product is stopped either by moving the chamber or using a product cutting device. The chamber is then discharged through the bottom of the chamber either by moving the chamber or by moving a plate in the base of the chamber. The volume of product dispensed is varied by altering the volume of the chamber. Chamber depositors are typically used to deposit free-flowing products like cooked rice or pasta. Figure 2 shows the typical cross section of a chamber depositor.

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1.2.4 Roller depositor

A roller depositor typically comprises a hopper that feeds product to two or more fluted contra-rotating rollers. These rollers force the product through one or more dies that shape the product. The product is then separated using a product cutting device like a wire cut mechanism. On some designs of the machine the dies are moved while the product is dispensed to produce a shaped product. The volume of product dispensed is varied by altering the timing of the product cut-off device. Roller depositors are typically used to deposit dough or confectionery products. Figure 3 shows the typical cross section of a roller depositor.

[Image removed.]

1.2.5 Pump depositor

A pump depositor comprises a hopper that feeds a pump which in turn feeds pipe-work on which are mounted one or more product dispensing valves. The dispensing valves may remain fixed, move up and down or from side to side in synchronization with a product conveyor. The volume of product dispensed is varied by altering the length of time that the dispensing valves are open. Pump depositors are typically used to deposit liquids or liquids containing finely divided solids Figure 4 shows the typical cross section of a pump depositor.

[Image removed.]

1.2.6 Screw depositor

A screw depositor comprises a hopper in which a screw is mounted. When the screw rotates it draws product from the hopper into a pipe. The hopper may be equipped with stirrers to move the product towards the screw and a product measuring chamber or product dispensing valve may be fitted to the discharge of the screw. The volume of product can be varied by increasing or decreasing the speed of the screw, by varying the volume of the measuring chamber or by controlling the actuation of the product dispensing valve. Screw depositors are typically used to deposit dough, pastes or creams. Figure 5 shows the typical cross section of a screw depositor.

[Image removed.]

PDF Catalog

PDF Pages	PDF Title
4	Contents Page
8	1 Scope 1.1 General 1.2 Types of food depositors 1.2.1 General 1.2.2 Piston depositor
9	1.2.3 Chamber depositor
10	1.2.4 Roller depositor 1.2.5 Pump depositor
11	1.2.6 Screw depositor 2 Normative references
13	3 Terms and definitions
14	4 List of significant hazards 4.1 General 4.2 General food depositor hazards 4.2.1 Introduction 4.2.2 Mechanical hazards 4.2.2.1 Moving parts 4.2.2.2 Risks that may arise from hygienic design features
15	4.2.2.3 High pressure fluid injection or ejection hazards 4.2.3 Electrical hazards 4.2.3.1 Electrical equipment 4.2.3.2 Electrostatic phenomena 4.2.4 Thermal hazards 4.2.5 Noise 4.2.6 Hazards generated by materials and substances 4.2.6.1 Hazards from products
16	4.2.6.2 Hazards from cleaning media 4.2.7 Hazards due to neglecting ergonomic principles in machinery design 4.2.8 Unexpected start-up or unexpected overrun 4.2.8.1 Failure of control system 4.2.8.2 Restoration of energy after an interruption 4.2.8.3 External influences on electrical equipment 4.2.8.4 Inability to stop movement
17	4.2.9 Impossibility of stopping machine in the best possible conditions for routine interventions 4.2.10 Failure of power supplies 4.2.11 Hazards during significant interventions 4.2.12 Errors of fitting 4.2.13 Loss of stability
18	4.2.14 Slip, trip and fall hazards resulting from the design of the machine 4.2.15 Hygienic design hazards 4.3 Hazards associated with a piston depositor 4.3.1 General
19	4.3.2 Hopper 4.3.3 D-valve 4.3.4 Product measuring chamber 4.3.5 Measuring chamber drive mechanism
20	4.3.6 Product dispensing valve 4.3.7 Container or materials handling mechanisms 4.3.7.1 Conveyors 4.3.7.2 Indexing mechanisms 4.3.8 Product pump 4.3.9 Product elevator 4.4 Hazards associated with a chamber depositor 4.4.1 General
21	4.4.2 Hopper 4.4.3 Product feeding mechanism 4.4.4 Product measuring chamber 4.4.5 Container or materials handling mechanisms
22	4.5 Hazards associated with a roller depositor 4.5.1 General 4.5.2 Hopper 4.5.3 Roller product feeder 4.5.4 Product extruding die
23	4.5.5 Product cutting device 4.5.6 Rise and fall mechanism 4.5.7 Tray feeding equipment 4.5.8 Conveyors 4.6 Hazards associated with a pump depositor 4.6.1 General
24	4.6.2 Product pump 4.6.3 Manifold 4.6.4 Product dispensing valves 4.6.5 Rise and fall mechanism 4.6.6 Container and materials handling equipment
25	4.7 Hazards associated with a screw depositor 4.7.1 General 4.7.2 Hopper 4.7.3 Screw 4.7.4 Product measuring chamber 4.7.5 Measuring chamber drive mechanism
26	4.7.6 Product dispensing valve 4.7.7 Container and materials handling equipment 5 Safety requirements and/protective measures 5.1 General 5.2 General requirements for food depositors 5.2.1 Introduction 5.2.2 Requirements to eliminate mechanical hazards 5.2.2.1 Safeguarding of moving parts
27	5.2.2.2 Safety requirements for hygienic design features 5.2.2.3 High pressure fluids
28	5.2.3 Requirements to prevent electrical hazards 5.2.3.1 Electrical equipment
29	5.2.3.2 Electrostatic phenomena 5.2.4 Requirements to eliminate thermal hazards 5.2.5 Noise reduction 5.2.6 Requirements to prevent hazards caused by materials and substances 5.2.6.1 Products 5.2.6.2 Cleaning media
30	5.2.7 Ergonomic design principles 5.2.7.1 Operating the machine 5.2.7.2 Loading product into the hopper 5.2.7.3 Feeding and removing containers 5.2.7.4 Product changes 5.2.7.5 Cleaning the machine 5.2.7.6 Maintenance 5.2.7.7 Moving the machine
31	5.2.8 Requirements to prevent unexpected start-up or over-run 5.2.8.1 Control system 5.2.8.2 Dissipation of stored energy
32	5.2.8.3 Means of isolation of energy supplies 5.2.9 Ability to stop machine in the best position 5.2.10 Power supplies 5.2.11 Safety related parts of control systems 5.2.12 Design to avoid fitting errors 5.2.13 Stability of machines 5.2.13.1 Stability during operation
33	5.2.13.2 Stability while being moved 5.2.14 Requirements to prevent slipping, tripping and falling 5.2.15 Hygienic design requirements 5.2.15.1 General 5.2.15.2 Food Area 5.2.15.3 Splash Area
34	5.2.15.4 Non-Food Area 5.3 Safety requirements for a piston depositor 5.3.1 General 5.3.2 Hopper 5.3.3 D-valve 5.3.4 Product measuring chamber 5.3.5 Measuring chamber drive mechanism
35	5.3.6 Product dispensing valve 5.3.6.1 General 5.3.6.2 Cleaning mode 5.3.6.3 Hand-held product dispensing valves 5.3.7 Container or product handling mechanisms 5.3.7.1 Conveyors 5.3.7.2 Indexing mechanisms 5.3.8 Product pump
36	5.3.9 Product elevator 5.4 Safety requirements for a chamber depositor 5.4.1 General 5.4.2 Hopper 5.4.3 Product feeding mechanism 5.4.4 Product measuring chamber 5.4.5 Container or materials handling mechanisms 5.5 Safety requirements for a roller depositor 5.5.1 General 5.5.2 Hopper 5.5.3 Roller product feeder
37	5.5.4 Product extruding die 5.5.5 Product cutting device 5.5.6 Rise and fall mechanism 5.5.7 Tray feeding equipment 5.5.8 Conveyors 5.6 Safety requirements for a pump depositor 5.6.1 General 5.6.2 Hopper 5.6.3 Product pump
38	5.6.4 Manifold 5.6.5 Product dispensing valves 5.6.6 Rise and fall mechanism 5.6.7 Container and materials handling equipment 5.7 Safety requirements for a screw depositor 5.7.1 General 5.7.2 Hopper 5.7.3 Screw 5.7.4 Product measuring chamber 5.7.5 Product measuring chamber drive mechanism 5.7.6 Product dispensing valve
39	5.7.7 Container and materials handling mechanisms 6 Verification of the safety requirements and/or protective measures 6.1 Introduction
42	6.2 Visual inspections 6.2.1 Mechanical parts 6.2.2 Guards 6.3 Function tests 6.3.1 Interlocking and protection devices 6.3.2 Stopping functions 6.4 Measurements 6.4.1 Measurements with machine stopped 6.4.1.1 Guards 6.4.1.2 Electrical testing
43	6.4.2 Measurements with machine running 6.4.2.1 Noise emission 6.4.2.2 Temperature 6.5 Design Verification 6.5.1 Guards 6.5.2 Pneumatic systems 6.5.3 Hydraulic systems 6.5.4 Electrical equipment 6.6 Hazardous product and cleaning material related requirements 7 Information for use 7.1 General 7.2 Signal and warning devices
44	7.3 Accompanying documents (in particular the instruction handbook)
45	7.4 Marking
46	Annex A (normative)Noise test code A.1 Scope A.2 Terms and definitions A.3 Determination of emission sound pressure level A.4 Sound power level determination
47	A.5 Installation and mounting conditions A.6 Operating conditions A.7 Measurement uncertainties
48	A.8 Information to be recorded A.9 Information to be reported A.10 Declaration and verification of noise emission values
50	Annex B (informative)Correlation between Clauses 4, 5 and 7
53	Annex ZA (informative)Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC on Machinery
54	Bibliography

Status	Under Review
Pages	56
Publication Date	2014-11-30
ISBN	978 0 580 76461 5
Standard Number	BS EN 15180:2014
Title	Food processing machinery. Food depositors. Safety and hygiene requirements
Identical National Standard Of	EN 15180:2014
Descriptors	Transportation safety, Food products, Safety measures, Hazards, Hygiene, Food manufacturing equipment
Publisher	BSI
Committee	MCE/3/5
ICS Codes	67.260 - Plants and equipment for the food industry