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BS EN 1674:2015 – TC:2020 Edition

$246.62

Tracked Changes. Food processing machinery. Dough sheeters. Safety and hygiene requirements

Published By Publication Date Number of Pages
BSI 2020 104
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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.

PDF Catalog

PDF Pages PDF Title
62 Contents Page
64 European foreword
65 Introduction
66 1 Scope
2 Normative references
67 3 Terms, definitions and description
3.1 Terms and definitions
3.2 Description
68 Figure 1 — Main parts of a dough sheeter
4 List of significant hazards
69 Table 1 — List of significant hazards
70 Figure 2 — Danger zones of a dough sheeter
5 Safety and hygiene requirements and/or protective measures
5.1 General
71 5.2 Mechanical hazards
5.2.1 General
5.2.1.1 Zone 1 and zone 3
Table 2 — Dimensions of the guard
72 Figure 3 — Guard dimensions
5.2.1.2 Zone 2
73 5.2.1.3 Zone 4
5.2.1.4 Zone 5
Figure 5 — Safeguarding for the in-running nip
5.2.1.5 Zone 6
74 Table 3 — Dimensions of the guard
Figure 6 — Guard dimensions
5.2.1.6 Zone 7
5.2.1.7 Zone 8
75 5.2.2 Loss of stability
5.3 Electrical hazards
5.3.1 General
5.3.2 Protection against electric shock
5.3.3 Protection against earth faults in control circuits
5.3.4 Motor enclosures
5.3.5 Unexpected start-up
5.4 Requirements concerning flour dust emission
76 5.5 Hygiene requirements
5.5.1 General
Figure 7 — Hygiene areas
5.5.2 Food area
77 5.5.3 Splash area
5.5.4 Non-food area
5.6 Hazards generated by neglecting ergonomic principles
6 Verification of safety and hygiene requirements and/or measures
Table 4 — Verification
78 7 Information for use
7.1 Instruction handbook
79 7.2 Marking
80 Annex A (normative) Principles of design to ensure the cleanability of dough sheeters
A.1 Terms and definitions
A.2 Materials of construction
A.2.1 Type of materials
A.2.1.1 General
A.2.1.2 Materials for food area:
A.2.1.3 Materials for splash area
A.2.1.4 Non-food area
81 A.2.2 Surface conditions
Table A.1 — Surface conditions for food area
Table A.2 — Surface conditions for splash area
82 A.3 Design
A.3.1 Connections of internal surfaces
A.3.1.1 General
A.3.1.2 Connections of internal surfaces for food area
Figure A.1.1 — Internal surfaces for food area (rounded)
Figure A.1.2 — Internal surfaces for food area (welded)
83 Figure A.1.3 — Internal angle for food area greater than or equal to 135
84 Figure A.1.4 — Connections of three surfaces for food area
A.3.1.3 Connections of internal surfaces for splash area
Figure A.2.1 — Internal angle for splash area greater than or equal to 90
85 Figure A.2.2 — Internal angle for splash area between 60 and 90
Figure A.2.3 — Internal surfaces for splash area (welded)
A.3.1.4 Connections of internal surfaces for non-food area
A.3.2 Surface assemblies and overlaps
A.3.2.1 General
A.3.2.2 Surface assemblies and overlaps for food area
A.3.2.2.1 Surface assembly
86 Figure A.3.1 — Surface assemblies for food area (welded)
Figure A.3.2 — Surface assemblies for food area (sealed)
A.3.2.2.2 Surface overlapping
87 Figure A.4.1 — Surface overlapping for food area (welded)
Figure A.4.2— Surface overlapping for food area (welded, exceptional)
88 Figure A.4.3 — Surface overlapping for food area (sealed)
A.3.2.3 Surface assemblies and overlaps for splash area:
Figure A.5.1 — Surface assemblies for splash area (by means of a profile)
89 Figure A.5.2 — Surface assemblies for splash area (by flush bonding)
Figure A.5.3 — Surface overlapping for splash area
A.3.2.4 Surface assemblies and overlaps for non-food area
90 A.3.3 Fasteners
A.3.3.1 Fasteners for food area
A.3.3.1.1 General
A.3.3.1.2 Spot-facing
Figure A.6 — Spot-facing
A.3.3.1.3 Pin drive systems
A.3.3.2 Fasteners for splash area
91 Figure A.7 — Fasteners for splash area
A.3.3.3 Fasteners for non-food area
A.3.4 Feet, support and bases for cleaning the machines underneath
A.3.4.1 Table-top machines
92 Table A.3 — Dimensions for bases
Figure A.8 — Machines with feet
93 A.3.4.2 Machines on the floor
A.3.4.2.1 Fixed machines with or without a base
Figure A.9.1 — Machine standing on the floor
Figure A.9.2— Machine with protrusion
Figure A.9.3— Machine with a base
94 A.3.4.2.2 Mobile machines
Figure A.10 — Castors
A.3.5 Ventilation openings
A.3.5.1 Ventilation openings for non-food area
A.3.5.2 Ventilation openings for splash area
95 Figure A.11 — Ventilation openings for splash area
A.3.6 Hinges
96 Figure A.12 — Hinges
A.3.7 Control panel
A.3.7.1 Control panel in the non-food area
A.3.7.2 Control panel in the splash area
Figure A.13.1 — Control panel in the splash area with h > 8 mm
97 Figure A.13.2 — Control panel in the splash area with h ≤ 8 mm
Figure A.13.3— Control panel in the splash area with a covering
98 Annex B (normative) Noise test code – Grade 2 of accuracy
B.1 General
B.2 Terms and definitions
B.3 Installation and mounting conditions
B.4 Operating conditions
B.5 Measurements
B.6 Emission sound pressure level determination
99 B.7 Sound power level determination
B.8 Measurement uncertainties
B.9 Information to be recorded
B.10 Information to be reported
100 B.11 Declaration and verification of noise emission values
101 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC
102 Bibliography
BS EN 1674:2015 - TC
$246.62