ANSI Z50.1-2006 Bakery Equipment - Safety Requirements《面包店设备.安全要求》.pdf

1、ANSI/ASB Z50.1-2006 American National Standard for bakery equipment - safety requirements American National Standards Institute 25 West 43rdStreet, New York, New York 10036 ANSI ASB Z50.1-2006 Revision of ANSI/ASB Z50.1-2000 American National Standard for Bakery Equipment - Safety Requirements Secre

2、tariat American Society of Baking Approved 2006 American National Standards Institute, Inc. 2 American National Standard Approval of an American National Standard requires verification by ANSI that the requirements for due process, consensus, and other criteria for approval have been met by the stan

3、dards developer. Consensus is established when, in the judgement of the ANSI Board of Standards Review, substantial agreement has been reached by directly and materially affected interests. Substantial agreement means much more than a simple majority, but not necessarily unanimity. Consensus require

4、s that all views and objections be considered, and that a concerted effort be made towards their resolution. The use of American National Standards is completely voluntary; their existence does not in any respect preclude anyone, whether he has approved the standards or not, for manufacturing, marke

5、ting, purchasing, or using products, processes, or procedures not conforming to the standards. The American National Standards Institute does not develop standards and will in no circumstances give an interpretation of any American National Standard. Moreover, no person shall have the right or autho

6、rity to issue an interpretation of an American National Standard in the name of the American National Standards Institute. Requests for interpretations should be addressed to the secretariat or sponsor whose name appears on the title page of this standard. CAUTION NOTICE: This American National Stan

7、dard may be revised or withdrawn at any time. The procedures of the American National Standards Institute require that action be taken periodically to reaffirm, revise, or withdraw this standard. Purchasers of American National Standards may receive current information on all standards by calling or

8、 writing the American National Standards Institute. American National Standards Institute 25 West 43rdStreet New York, NY 10036 3 Forward (This forward is not part of American National Standard Z50.1-2006.) The American National Standards Institute and Secretariat (American Society of Baking) shall

9、not be responsible to anyone for the use of this standard, and will not incur any liability for damages resulting from the application or interpretation of this standard. This standard is a revision of American National Standard for Bakery Equipment - Safety Requirements, ANSI Z50.1-2000. Both the o

10、riginal standard and present revision were developed under the committee procedures of the American National Standards Institute to address the safety issues of machine design and operation. Current sanitation requirements published in ANSI/BISSC Z50.2-2003 are promulgated independently from this st

11、andard and should apply. This project had its inception in 1943. At the request of the American Society of Bakery Engineers, a general conference was held in New York City. As a result of that conference, the American National Standards Institute established the Z50 committee, with the American Soci

12、ety of Baking as secretariat. The committee was composed of manufacturers, users, insurance companies, unions, and governmental agencies. The standard was approved on August 4, 1947. The original was replaced by a revised standard, ANSI Z50.1-1971, modified by an addendum Z50.1a-1973, which was subs

13、equently revised as ANSI Z50.1-1977, ANSI Z50.1-1983, ANSI Z50.1-1988, ANSI Z50.1-1994, and ANSI Z50.1-2000. This revision, sponsored by the American Society of Baking, brings the standard up to date with the latest developments in the baking industry. All new installations of bakery machinery and e

14、quipment, individual items of new equipment, and new design, are to conform to the requirements of this standard. Suggestions for improvement in this standard will be welcome. They should be sent to the American Society of Baking, 27 East Napa Street, Sonoma, CA 95746, or through the ASB website at

15、www.asbe.org. This standard was processed and approved for submittal to ANSI by Accredited Standards Committee on Safety Requirements for Bakery Equipment, Z50. Committee approval of the standard does not necessarily imply that all committee members voted for its approval. At the time it approved th

16、is standard, the Z50 Committee had the following members: Charles D. Steward, Chair Sig De tora Anne Giesecke Phil Domenicucci, Vice-Chair George Poulos Robb Mackie Gene Litwin George Shaffer Steve Brene Steven R. Schmid Jim Bonatakis Jim Makins Alex Peele Gerald McCreary Jon Anderson Bill Lanham, J

17、r. Jim Reilly Mark Hotze Gary Swymeler Don Gai Jim Lusby Larry Roscana Bill Zimmerman, Sr. Gregory Carr Don Brubaker Christopher Bohm Cynthia Chananie Robert Burgh Kevin Knott Mike Elenz Grant West Michael Torstrup Organization Represented Name of Representative American Bakers Association - Anne Gi

18、esecke American Society of Baking Charles D. Steward Bakery Equipment Manufacturers Association Phil Domenicucci Biscuit the installation is capable of safe operation; the oven or dryer has been purged in accordance with the manufacturers instructions; and all interested persons have been notified.

19、9.5.2 The initial start shall be conducted in accordance with the manufacturers instructions and applicable safety requirements. Where practical, oven or dryer loading doors shall be opened before ignition is applied. 9.5.3 Installed protective devices shall, and other instruments and control device

20、s should, be checked under operating conditions as promptly as possible to determine proper functioning. Equipment shall be shut down immediately if any defect is noted during initial startup or operation. Defects shall be corrected before the equipment is again started. In shutting down, the manufa

21、cturers instructions and applicable safety requirements shall be followed. 9.6 Acceptance Tests and Operating Instructions. 9.6.1 An acceptance test shall be conducted if necessary to establish compliance with applicable codes or requirements of authorities having jurisdiction. 9.6.2 The manufacture

22、rs written operating instructions shall be provided by the equipment supplier to the buyer. The buyer shall be instructed by a qualified instructor in their use in order to ensure a safe and satisfactory operation of the equipment. 9.7 Maintenance Program 9.7.1 Ovens, dryers and auxiliary equipment

23、shall be maintained in accordance with the manufacturers safety instructions. 9.7.2 All safety controls shall be regularly inspected and tested for proper operation. The plant manager or the authority having jurisdiction, or both, shall prescribe the proper interval at which the equipment and safety

24、 controls shall be tested for service reliability. ANSI/NFPA 86 (See Appendices C through F and manufacturers recommendations) and ANSI Z223-1 should be used as a guide for establishing and inspection schedule, preparing a test report form, and recording. 10. Loaders and Unloaders 10.1 All hand-fed

25、overhead bar loaders shall be equipped with a suitable safety device to stop the loader if it is obstructed. 10.2 Portable loaders and unloaders shall have a locking or clamping device to prevent movement during operation. 10.3 Overhead protection shall be provided to stop the equipment immediately

26、in case of a jam. 11. Depanners Depanners shall be designed, constructed, and installed in accordance with 4.2, 4.3.1, 4.3.4, and 4.4. 12. Frying Equipment 12.1 Automatic Frying Machine. The automatic frying machine may be used to automatically fry donuts, pies, and honey buns and is generally equip

27、ped with feed devices, exhausters, and ducts. 12.1.1 Design and construction 12.1.1.1 All frying machines shall be either insulated or properly guarded at necessary locations to prevent burns to persons. 12.1.1.2 Where live flame is used to heat the fat, the machine shall be equipped with properly d

28、esigned flues to carry off products of combustion. 12.1.1.3 Automatic thermostats shall be installed to control frying temperatures. 12.1.1.4 The machine shall be equipped with a device that will prevent excessive frying medium temperatures in case of thermostat failure. This device shall be preset

29、at the factory at a temperature below the flash point of the frying medium and shall be of a manual reset type. 12.1.1.5 The machine shall be equipped with a safety device to prevent igniting of the frying fat owing to insufficient fat coverage of heating tubes or elements. AMERICAN NATIONAL STANDAR

30、D Z50.1-2006 19 12.1.1.6 If forced draft is used or automatic damper, or both, for exhausting products of combustion, the machine shall be equipped with interlocking controls to prevent ignition of the burners until the exhauster is functioning. 12.1.1.7 If the machine is designed with a voluminous,

31、 closed combustion chamber (no secondary air, premix air gas), a time delay relay shall be used in connection with the exhauster, to purge the chamber before the burner can be ignited. 12.1.1.8 Where cutter heads are provided, a readily accessible stop switch or clutch shall be installed at the cutt

32、er. 12.2 Installation. Gas piping and valves serving fryers shall be installed in accordance with ANSI Z223.1. 12.2.1 Duct System. A duct system shall be installed in conformance with ANSI/NFPA 96, American National Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden

33、 Vapors from Commercial Cooking Equipment. 12.2.2 Machine Installation (1) The machine should be installed on a noncombustible floor. If this type of floor is not available, the machine shall be raised a minimum of 6 in (152.4 mm), and a metal pan flanged on four sides shall be installed under the l

34、egs of the machine. (2) Machine shall be readily accessible from all sides 3 ft (0.91 m) except where other equipment is required to be connected thereto. (3) The floor shall be maintained around the machine in a nonslip condition. (4) Steps of metal grate should be used where height makes proper op

35、eration awkward or difficult. 12.2.3 Fire Extinguisher Devices. Fire extinguisher devices suitable for Class B fires shall be provided and conform to American National Standard for Portable Fire Extinguishers, ANSI/NFPA 10; American National Standard for Dry Chemical Extinguishing Systems, ANSI/NFPA

36、 17; or American National Standard on Carbon Dioxide Extinguishing Systems, ANSI/NFPA 12. 12.2.4 Operation 12.2.4.1 Written operating instructions, as supplied by the equipment manufacturers, shall be delivered to the user, and the operator shall be instructed in the use of the equipment by a qualif

37、ied person. 12.2.4.2 A nonheat-conducting implement shall be provided to remove damaged product from the fryer. 12.2.5 Maintenance 12.2.5.1 Fryers and auxiliary equipment shall be maintained in accordance with the manufacturers instructions and good operating practices. 12.2.5.2 The following should

38、 be performed on a periodic basis: (1) Fryer properly cleaned of all accumulated gum or other substances to prevent fire. (2) All controls checked for proper operation. (3) All gas burners cleaned of dirt and dust, and adjusted for proper operation. 12.3 Indirect Heated Fryers. Indirect heating may

39、be of the pressure-type or nonpressure-type. (1) Nonpressure-Type. A nonpressure-type system is one where there is no pressure in the system when the circulating pump is not in operation, regardless of the heat transfer fluid temperature, (2) Pressure-Type. A pressure-type system is one where hot tr

40、ansfer fluid causes the pressure, even when the circulating pump is not in operation. 12.3.1 Nonpressure-Type Systems 12.3.1.1 When a separate heat exchanger is used, the unit shall be designed in conformance with 12.1 and applicable sections of 12.1.1 and in conformance with 12.2.1, 12.2.2 and 12.2

41、.3. 12.3.1.2 To prevent heat transfer fluid from leaking into the fryer fat, welded seams of the plate coils on the frying kettle shall not be contiguous with welded seams of the kettle proper. 12.3.2 Pressure-Type Systems. Paragraphs 12.3.1.1 and 12.3.1.2 shall apply, and the installation of the pr

42、essure system shall conform to the applicable sections of the American National Standard Power Piping, ANSI/ASME B31.1. 12.4 Open Frying Kettles 12.4.1 Except for a variation in configuration or size, open kettle machines are essentially the same as hotel and deep fat fryers, and the applicable part

43、s of 11.1 shall apply. 12.4.2 Open frying kettles shall be constructed and installed according to the applicable sections of American National Standard for Gas Food Service Equipment - Deep Fat Fryers, ANSI Z83.13. 12.5 Fat Filters 12.5.1 Filters operated under pressure shall comply with the ANSI/AS

44、ME Boiler and Pressure Vessel Code, Section VIII. 12.5.2 A warning sign shall be prominently displayed at each filter location, alerting the operator to the danger if hot oil is spilled or splashed. 12.5.3 In the case of portable filters where hot fat is discharged through a nozzle, an insulated han

45、dle shall be provided offset to the nozzle flow. 12.5.4 Casters shall be provided on portable filters which are equipped with locking devices to prevent movement away from the discharge point during operation. 12.5.5 Hoses on filters shall be of such quality that they will not break down during norm

46、al operations, even when hose clamps are the mode of shutoff. 12.5.6 Hand protection shall be provided the operator handling hot fat filters. 13. Coolers and Proofers 13.1 Coolers 13.1.1 Portable Rack, Floor or Overhead Rail Type AMERICAN NATIONAL STANDARD Z50.1-2006 20 13.1.1.1 Guide rails shall be

47、 provided in the cooler to center the rack as it enters and leaves the enclosure. 13.1.1.2 All door latches shall be operable from inside and outside of the enclosure. 13.1.2 Mechanical Rack, Tray, and Conveyor Types 13.1.2.1 Where an enclosure is used, all door latches shall be operable from inside

48、 and outside. 13.1.2.2 Cooler drives, loading areas, and unloading areas shall be guarded as required under 4.2 or guarded by location. 13.1.2.3 Elevated walkways around coolers shall have standard rails and toeboards completely around the outside edge, and at locations along the inside edge where l

49、ack of framing would permit a fall into the interior. Walkways should have a solid nonskid surface. Walkways through cooler legs shall have standard rails and toeboards. 13.1.2.4 Cooler drives shall be equipped with an overload device to stop the cooler with a minimum of coasting in the event of a jam in the cooler. The cooler is to be restarted manually from the master control station. 13.1.2.5 Safety devices that stop any part of the cooler, owing to the desirable location of the product carried, shall be so designed that the stopped unit will not automatically restart upon ma