1、BSI Standards PublicationBS EN 12043:2014Food processing machinery Intermediate provers Safetyand hygiene requirementsBS EN 12043:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 12043:2014. Itsupersedes BS EN 12043:2000+A1:2010 which is withdrawn.The UK par
2、ticipation in its preparation was entrusted to TechnicalCommittee MCE/3/5, Food industry machines.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are respons
3、ible for its correctapplication. The British Standards Institution 2014. Published by BSI StandardsLimited 2014ISBN 978 0 580 78692 1ICS 67.260Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Polic
4、y and Strategy Committee on 30 November 2014.Amendments issued since publicationDate Text affectedBS EN 12043:2014EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 12043 November 2014 ICS 67.260 Supersedes EN 12043:2000+A1:2010English Version Food processing machinery - Intermediate provers - Saf
5、ety and hygiene requirements Machines pour les produits alimentaires - Chambres de repos - Prescriptions relatives la scurit et lhygine Nahrungsmittelmaschinen - Zwischengrschrank - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 6 September 2014. CEN members are
6、bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to th
7、e CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Cent
8、re has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuani
9、a, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-100
10、0 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 12043:2014 EBS EN 12043:2014EN 12043:2014 (E) 2 Contents Page Foreword 4 Introduction .5 1 Scope 6 2 Normative references 6 3 Terms, definitions and description 7 3.1
11、Terms and definitions .7 3.2 Description .7 4 List of significant hazards 8 5 Safety and hygiene requirements and/or protective measures . 11 5.1 General . 11 5.2 Mechanical hazards 11 5.2.1 General . 11 5.2.2 Zone 1 and zone 6 Zone of loading and unloading of the dough portions 12 5.2.3 Zone 2 Driv
12、e mechanisms 13 5.2.4 Zone 3 Carrier transfer system . 15 5.2.5 Zone 4 Flour duster 15 5.2.6 Zone 5 Fan with or without heating device . 15 5.2.7 Loss of stability . 15 5.3 Electrical hazards . 15 5.3.1 General . 15 5.3.2 Safety requirements related to electromagnetic phenomena 16 5.3.3 Protection a
13、gainst electric shock . 16 5.3.4 Power circuits . 16 5.3.5 Protection against earth faults in control circuits . 16 5.4 Emergency stop 16 5.5 Motor enclosures 16 5.6 Protection against flour dust emission 16 5.7 Thermal hazard . 17 5.7.1 General . 17 5.7.2 Hot surfaces 17 5.7.3 Fire hazard . 17 5.8
14、Lamps 17 5.9 Hygiene requirements 17 5.10 Hazards generated by neglecting ergonomic principles 19 5.11 Hazards generated by UV radiation 19 6 Verification of safety and hygiene requirements and/or protective measures 20 7 Information for use . 21 7.1 General . 21 7.2 Instruction handbook . 21 7.3 Ma
15、rking 23 Annex A (normative) Noise test code Grade 2 of accuracy . 24 Annex B (normative) Principles of design to ensure the cleanability of intermediate provers . 27 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 42 BS
16、EN 12043:2014EN 12043:2014 (E) 3 Bibliography 43 BS EN 12043:2014EN 12043:2014 (E) 4 Foreword This document (EN 12043:2014) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of which is held by DIN. This European Standard shall
17、 be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by May 2015 and conflicting national standards shall be withdrawn at the latest by May 2015. Attention is drawn to the possibility that some of the elements of this document may b
18、e the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 12043:2000+A1:2010. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Associat
19、ion, and supports essential requirements of EU Directive 2006/42/EC. For relationship with EU Directive 2006/42/EC, see informative Annex ZA, which is an integral part of this document. Significant changes: The significant changes with respect to the previous edition EN 12043:2000+A1:2010 are listed
20、 below: protective measures for the loading were modified; requirements for emergency stop were added; requirements for nip guards were stated more precisely; thermal hazards, lamps, and hazards generated by UV radiation were added; the table of verification of safety and hygiene requirements was co
21、mpletely revised. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Mace
22、donia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 12043:2014EN 12043:2014 (E) 5 Introduction This European Standa
23、rd is a type C standard as stated in EN ISO 12100. The machinery concerned and the extent to which hazards, hazardous situations and events are covered are indicated in the scope of this European Standard. When provisions of this type C standard are different from those which are stated in type A or
24、 B standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that have been designed and built according to the provisions of this type C standard. BS EN 12043:2014EN 12043:2014 (E) 6 1 Scope 1.1 This European Standard specifies safety
25、 and hygiene requirements for the design and manufacture of intermediate provers with powered moving pocket carriers as described in Clause 3 and used in the food industry, pastry-making, bakeries, etc. for giving a resting time to dough between different phases of the process. This European Standar
26、d deals with all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning, maintenance, dismantling, disabling and scrapping of intermediate provers with moving pocket carriers when they are used as intended and under conditions of misuse whi
27、ch are reasonably foreseeable by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard by intermediate provers. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is propose
28、d in Annex A. 1.2 The following machines are excluded: independent automatic loading system not integrated with the machine; experimental and testing machines under development by the manufacturer; retarder and final proofer. 1.3 This European Standard is not applicable to intermediate provers with
29、moving pocket carriers which are manufactured before the date of its publication as EN. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. Fo
30、r undated references, the latest edition of the referenced document (including any amendments) applies. EN 614-1:2006+A1:2009, Safety of machinery Ergonomic design principles Part 1: Terminology and general principles EN 953, Safety of machinery Guards General requirements for the design and constru
31、ction of fixed and movable guards EN 1672-2:2005+A1:2009, Food processing machinery Basic concepts Part 2: Hygiene requirements EN 60204-1:2006, Safety of machinery Electrical equipment of machines Part 1: General requirements (IEC 60204-1:2005, modified) EN 60529, Degrees of protection provided by
32、enclosures (IP Code) (IEC 60529) EN 61000-6-1, Electromagnetic compatibility (EMC) Part 6-1: Generic standards Immunity for residential, commercial and light-industrial environments (IEC 61000-6-1) EN ISO 3744:2010, Acoustics Determination of sound power levels and sound energy levels of noise sourc
33、es using sound pressure Engineering methods for an essentially free field over a reflecting plane (ISO 3744:2010) BS EN 12043:2014EN 12043:2014 (E) 7 EN ISO 4287, Geometrical product specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture parameters (ISO 4287) EN
34、ISO 4871, Acoustics Declaration and verification of noise emission values of machinery and equipment (ISO 4871) EN ISO 11201, Acoustics Noise emitted by machinery and equipment Determination of emission sound pressure levels at a work station and at other specified positions in an essentially free f
35、ield over a reflecting plane with negligible environmental corrections (ISO 11201) EN ISO 12001, Acoustics Noise emitted by machinery and equipment Rules for the drafting and presentation of a noise test code (ISO 12001) EN ISO 12100:2010, Safety of machinery General principles for design Risk asses
36、sment and risk reduction (ISO 12100:2010) EN ISO 13732-1, Ergonomics of the thermal environment Methods for the assessment of human responses to contact with surfaces Part 1: Hot surfaces (ISO 13732-1) EN ISO 13849-1:2008, Safety of machinery Safety-related parts of control systems Part 1: General p
37、rinciples for design (ISO 13849-1:2006) EN ISO 13850, Safety of machinery Emergency stop Principles for design (ISO 13850) EN ISO 13857:2008, Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008) EN ISO 14119, Safety of machinery Interlo
38、cking devices associated with guards Principles for design and selection (ISO 14119) 3 Terms, definitions and description 3.1 Terms and definitions For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the following applies. 3.1.1 pocket tilting/guided plate or
39、tilting/guided basket or tilting/guided cup, inside the prover, on which the piece of dough is placed during the resting time 3.2 Description As shown in Figure 1, an intermediate prover consists of: a variable number of pockets supported in a carrier into which dough pieces are placed. One pocket m
40、ay hold more than one dough piece; a mechanical transfer system moving the pocket carrier along a defined path inside the machine; a housing supporting or containing the transmission machinery. The following features may also be included: BS EN 12043:2014EN 12043:2014 (E) 8 an automatic device to co
41、ntrol the temperature and/or humidity inside the machine; a flour dusting device; other accessories, e.g. germicidal lamp (device to prevent the formation of mould generally an ultraviolet lamp), pocket drier (device to dry the pockets generally an infrared lamp or a ventilation system with or witho
42、ut heating); integrated system(s) to load/unload the pockets. The resting time is the period of time from loading until unloading of a single pocket. This time can be fixed or variable. There are openings in the frame where dough portions are introduced into the machine and where they are taken out.
43、 The position of loading and unloading depends on the frame shape and the path of movement of the pockets. Some machines may have more than one unloading position. These machines may provide different resting times depending on which of the unloading positions is being used. The movement of the pock
44、ets may be continuous or intermittent. In some cases (e.g. cleaning, lubrication) access to the path of movement of the pockets in addition to the loading and unloading openings is provided. 4 List of significant hazards This clause contains all the significant hazards, hazardous situations and even
45、ts identified by risk assessment as significant for this type of machinery and which require action to eliminate or reduce the risk (see Table 1). BS EN 12043:2014EN 12043:2014 (E) 9 Table 1 List of significant hazards Hazards, hazardous situations and hazardous events Location or cause Clause/subcl
46、ause in this European Standard Mechanical hazards (see Figure 1): 5.2 shearing; trapping; drawing-in; crushing Zone 1 zone of loading and unloading of the dough portions Zone 3 carrier transfer system (except Zone 1) Zone 6 between chain and sprockets Zone 4 zone covered by moving parts of the flour
47、 duster (if fitted) cutting; Zone 2 drive mechanisms Zone 5 fan with or without heating device loss of stability Complete machine Electrical hazards Electric shock from direct or indirect contact with live components External influences on electrical equipment (e.g. cleaning with water) Unexpected s
48、tart-up Electromagnetic disturbance 5.3 Hazards generated by materials and substances (inhalation of dust) Flour dusters 5.4 Thermal hazards Fan with or without heating device 5.5 Material/substance hazards Breakage of the lamps (e.g. germicidal lamps, lights, etc.) 5.6 Hazard generated by neglectin
49、g hygienic design principles e.g. contamination by microbial growth or foreign materials 5.7 Hazard generated by neglecting ergonomic principles During operation, cleaning and maintenance 5.8 Hazard generated by UV radiation UV lamps 5.9 The examples in Figure 1 illustrate the danger zones associated with these hazards: Zone 1: zone of loading of the dough portions, hazards of shearing, trapping; Zone 2: drive mechanisms, hazards o
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