EN 13621-2004 en Food processing machinery - Salad dryers - Safety and hygiene requirements (Incorporates Amendment A1 2010)《食品加工机械 色拉干燥机 安全和卫生要求 包含修改件A1-2010》.pdf

1、BRITISH STANDARDBS EN 13621:2004Food processing machinery Salad dryers Safety and hygiene requirementsICS 67.260g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g5

2、5g3g47g36g58+A1:2010National forewordThis British Standard is the UK implementation of EN 13621:2004+A1:2010. It supersedes BS EN 13621:2004 which is withdrawn.The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry

3、the number of the CEN amendment. For example, text altered by CEN amendment A1 is indicated by !“.The UK participation in its preparation was entrusted by Technical Committee MCE/3, Safeguarding of machinery, to Subcommittee MCE/3/5, Food industry machines.A list of organizations represented on this

4、 subcommittee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.BS EN 13621:2004+A1:20

5、10This British Standard was published under the authority of the Standards Policy and Strategy Committee on11 August 2004 BSI 2010Amendments/corrigenda issued since publicationDate Comments 30 June 2010 Implementation of CEN amendment A1:2010ISBN 978 0 580 63001 9EUROPEAN STANDARD NORME EUROPENNE EU

6、ROPISCHE NORM EN 13621:2004+A1 April 2010 ICS 67.260 Supersedes EN 13621:2004English Version Food processing machinery - Salad dryers - Safety and hygiene requirements Machines pour les produits alimentaires - Essoreuses salade - Prescriptions relatives la scurit et lhygineNahrungsmittelmaschinen -

7、Salatschleudern - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 6 May 2004 and includes Amendment 1 approved by CEN on 18 March 2010. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this Europea

8、n 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 the CEN Management Centre or to any CEN member. This European Standard exists in three official versions (English,

9、 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 Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cr

10、oatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDAR

11、DIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13621:2004+A1:2010: EEN 13621:2004+A1:2010 (E) 2 Conte

12、nts page Foreword 4Introduction . 51 Scope 62 Normative references 63 Terms and definitions Description 73.1 Terms and definitions . 73.2 Description . 73.2.1 Classes of machines . 73.2.2 Principal elements of a salad dryer: 84 List of significant hazards 84.1 General 84.2 Mechanical hazards . 94.2.

13、1 Access to the danger zones . 94.2.2 Loss of stability 104.2.3 Incorrect assembly and fitting 104.2.4 Inadequacy of mechanical strength. 104.3 Electrical hazards 104.4 Hazards generated by neglecting hygiene in machine design . 104.5 Hazards generated by neglecting ergonomic principles in machine d

14、esign 105 Safety and hygiene requirements and/or measures 105.1 General 105.2 Mechanical hazards . 115.2.1 General 115.2.2 Access to the danger zones . 115.2.3 Stability . 125.2.4 Assembly and fitting . 125.2.5 Inadequacy of mechanical strength. 125.3 Electrical hazards 125.3.1 General 125.3.2 Safet

15、y requirements related to electromagnetic phenomena !deleted text“ . 125.3.3 Protection against electric shock 125.3.4 Power circuits !deleted text“ 125.3.5 !Protection against earth faults in control circuits“ . 135.3.6 !Emergency stop“ 135.3.7 !Motor enclosures“ 135.4 Hygiene . 135.4.1 General 135

16、.4.2 Food area 135.4.3 Splash area . 145.4.4 Non food area . 145.4.5 Surface finish . 145.4.6 Cleanability . 145.5 Ergonomics 156 Verification of the safety and hygiene requirements and/or measures . 157 Information for use 167.1 General 167.2 Instruction handbook 167.3 Marking . 18BS EN 13621:2004+

17、A1:2010EN 13621:2004+A1:2010 (E) 3 Annex A (normative) Noise test code for salad dryers (Grade 2) 19A.1 Emission sound pressure level determination . 19A.2 Installation and mounting conditions 19A.3 Operating conditions . 19A.4 Measurement 19A.5 Measurement uncertainties 19A.6 Information to be reco

18、rded . 20A.7 Information to be reported 20A.8 Declaration and verification of noise emission values 20Annex B (normative) Additional principles of design to ensure the cleanability of salad dryers . 21B.1 Terms and definitions . 21B.2 Materials of construction 21B.3 Design . 22B.3.1 Connections of i

19、nternal surfaces . 22B.3.2 Surface assemblies and overlaps 26B.3.3 Attaching means 31B.3.4 Feet, support and bases for cleaning the machines underneath . 32B.3.5 Ventilation openings . 37B.3.6 Hinges . 37B.3.7 Control panel 38B.4 Verification . 39B.4.1 Materials . 39B.4.2 Design . 39B.5 Information

20、for use 40B.5.1 Installation handbook 40B.5.2 Instruction handbook 40B.5.3 Maintenance handbook . 40Annex ZA (informative) !Relationship between this European Standard and the Essential Requirements of EU Directive 98/37/EC“ . 41Annex ZB (informative) !Relationship between this European Standard and

21、 the Essential Requirements of EU Directive 2006/42/EC“ . 42Bibliography 43BS EN 13621:2004+A1:2010EN 13621:2004+A1:2010 (E) 4 Foreword This document (EN 13621:2004+A1:2010) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of

22、which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by October 2010, and conflicting national standards shall be withdrawn at the latest by October 2010. Attention is drawn to the p

23、ossibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document includes Amendment 1, approved by CEN on 2010-03-18. This document supersedes EN 13621:2004. The st

24、art and finish of text introduced or altered by amendment is indicated in the text by tags ! “. It is one of a series of standards on the design and construction of machines used in the catering, as: vegetable cutting machines; catering attachments for machines having an auxiliary drive hub; food pr

25、ocessors and blenders; hand-held blenders and whisks; beam mixers; salad dryers; vegetable peelers; cooking kettles equipped with stirrer and/or mixer. !This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essen

26、tial requirements of EU Directives. For relationship with EU Directive(s), see informative Annexes ZA and ZB, which are integral parts of this document.“ According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this Eur

27、opean Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and

28、United Kingdom. BS EN 13621:2004+A1:2010EN 13621:2004+A1:2010 (E) 5 Introduction The use of salad dryers involves various mechanical and other hazards. !Their extensive use in numerous countries justifies the need of a standard covering both safety and the hazards to food hygiene.“ !This European St

29、andard 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 document. When provisions of this type C standard are different from those which are stated in type A or B s

30、tandards, 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 13621:2004+A1:2010EN 13621:2004+A1:2010 (E) 6 1 Scope 1.1 This document specifies the

31、 safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food, feeding, maintenance and decommissioning. The spinning function is obtained by the rotation of a perforated basket in which the product being processed is

32、 placed. It applies to machines: which are intended for use in the commercial and institutional catering industry; having a rotation speed between 300 rpm and 900 rpm; having a nominal output below 2 kW; having a nominal volume of the basket less than 100 l. These machines can be stationary or movab

33、le. The machines concerned by this document are those appliances which are intended for eliminating by spinning the water present on salad after washing. These machines can also be used for spinning other vegetables such as spinach, watercress, radish, French beans, etc. The machines covered by this

34、 document are not intended to be cleaned with water jet. !This European Standard deals with all significant hazards, hazardous situations and events relevant to salad dryers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Claus

35、e 4).“ NOTE If the machine is not used under above conditions, the manufacturer should verify, when he is informed of such situation, if the preventive measures remain valid (see 3.22 of EN ISO 12100-1:2003). The feeding principle of the machine can be notably: manual loading into the basket left in

36、 position in the machine; placing in and withdrawal from the machine of the loaded basket. 1.2 Noise is not considered to be a significant hazard with salad dryers. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a

37、noise test code is proposed in Annex A. 1.3 Vibrations are not considered as a hazard with these machines. 1.4 This document is not applicable to the machines which are manufactured before the date of publication of this document by CEN. 2 Normative references The following referenced documents are

38、indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. !EN 614-1:2006, Safety of machinery Ergonomic design principles Part 1: Terminology and

39、general principles BS EN 13621:2004+A1:2010EN 13621:2004+A1:2010 (E) 7 EN 953, Safety of machinery Guards General requirements for the design and construction of fixed and movable guards EN 954-1:1996, Safety of machinery Safety-related parts of control systems Part 1: General principles for design

40、EN 1088, Safety of machinery Interlocking devices associated with guards Principles for design and selection EN 1672-2:2005, 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 6

41、0204:2005, modified) EN 60529, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989) EN ISO 3744:2009, Acoustics Determination of sound power levels of noise sources using sound pressure Engineering method in an essentially free field over a reflecting plane (ISO 3744:1994) EN ISO

42、4287:1998, Geometrical Product Specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture parameters (ISO 4287:1997) EN ISO 4871, Acoustics Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996) EN ISO 11201:2009, Acoustics N

43、oise emitted by machinery and equipment Measurement of emission sound pressure levels at a work station and at other specified positions Engineering method in an essentially free field over a reflecting plane (ISO 11201:1995, including Cor 1:1997) EN ISO 12100-1:2003, Safety of machinery Basic conce

44、pts, general principles for design Part 1: Basic terminology, methodology (ISO 12100-1:2003) EN ISO 12100-2:2003, Safety of machinery Basic concepts, general principles for design Part 2: Technical principles (ISO 12100-2:2003) EN ISO 13849-1:2008, Safety of machinery Safety related parts of control

45、 systems Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)“ 3 Terms and definitions Description 3.1 Terms and definitions For the purposes of this document,

46、the terms and definitions given in !EN ISO 12100-1:2003“ and in !EN 1672-2:2005“ and the following apply. 3.1.1 nominal load mass of unsoaked lettuce, in kilograms, intended by the manufacturer to be processed 3.2 Description 3.2.1 Classes of machines For those machines, two classes are defined: cla

47、ss 1: machines having a rotation speed up to 500 rpm; BS EN 13621:2004+A1:2010EN 13621:2004+A1:2010 (E) 8 class 2: machines having a rotation speed above 500 rpm up to 900 rpm. 3.2.2 Principal elements of a salad dryer: Salad dryers are made up as show in Figure 1 of: tank (1) for receiving the spin

48、ning water; perforated basket (generally removable) (2) in which the product to be spun is placed; basket drive device (3); rotation generating device (4); electrical equipment (5); water evacuation device (6); if necessary: a cover (7) intended to prevent from splashes. This cover is not a safeguard against mechanical hazards, excepted for class 2. Figure 1.a Dryer with a cover Figure 1.b Dryer without a cover Figure 1 Example of a dryer 4 List of significa