1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS EN 15774:2010Food processing machinery Machines for processing freshand filled pasta (tagliatelle,cannelloni, ravioli, tortellini,orecchiette and gnocchi) Safety and hygienere
2、quirementsBS EN 15774:2010 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 15774:2010.The UK participation in its preparation was entrusted to TechnicalCommittee MCE/3/5, Food industry machines.A list of organizations represented on this committee can beobtained
3、 on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. BSI 2010ISBN 978 0 580 61489 7ICS 67.260Compliance with a British Standard cannot confer immunity fromlegal obligations.This British
4、Standard was published under the authority of theStandards Policy and Strategy Committee on 30 November 2010.Amendments issued since publicationDate Text affectedBS EN 15774:2010EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 15774 November 2010 ICS 67.260 English Version Food processing machin
5、ery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements Machines pour les produits alimentaires - Machines pour ptes alimentaires (tagliatelle, cannelloni, ravioli, tortellini, orecchiette et gnocc
6、hi) - Prescriptions relatives la scuritet lhygine Nahrungsmittelmaschinen - Maschinen zur Herstellung von frischen und gefllten Teigwaren (Tagliatelle, Cannelloni, Ravioli, Tortellini, Orecchiette und Gnocci) - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 Oct
7、ober 2010. CEN members are 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 ob
8、tained on application to the 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
9、CEN-CENELEC Management Centre 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembour
10、g, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights o
11、f exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 15774:2010: EBS EN 15774:2010EN 15774:2010 (E) 2 Contents Page Foreword 7Introduction .81 Scope 92 Normative references . 103 Terms and definitions and description of machines 113.1 Terms and definit
12、ions 113.2 Description of machines for processing fresh and filled pasta . 113.2.1 discontinuous manually loaded kneading machines with or without lifting and tilting devices (Figure 1) . 113.2.2 continuous kneading machine (see Figure 2) . 123.2.3 combination of dough kneading and dough sheet formi
13、ng machine (see Figure 7) 173.2.4 forming machine processing one single dough sheet (see Figure 8) . 183.2.5 forming machine processing two dough sheets (see Figure 9) 193.2.6 dough sheet forming machine (see Figure 10) 203.2.7 sizing roller machine (see Figure 11) 213.2.8 dough transport shuttle ma
14、chine (see Figure 12) . 223.2.9 steam pasteurizer machine (see Figure 13) . 233.2.10 cooler machine (see Figure 14) . 243.2.11 dough sheet cutting machine (see Figure 15) . 253.2.12 gnocchi machine (see Figure 16) 263.2.13 typical shapes pasta machine (see Figure 17) 274 List of significant hazards
15、. 284.1 General . 284.2 Mechanical hazards 284.2.1 General . 284.2.2 Discontinuous manually loaded kneading machines with or without lifting and tilting devices . 294.2.3 Continuous kneading machine . 304.2.4 Combination of dough kneading and dough sheet forming machine 314.2.5 Forming machine proce
16、ssing one single dough sheet 324.2.6 Forming machine processing two dough sheets 334.2.7 Dough sheet forming machine 344.2.8 Sizing roller machine 354.2.9 Dough transport shuttle machine . 364.2.10 Steam pasteurizer machine . 374.2.11 Cooler machine . 384.2.12 Dough sheet cutting machine . 394.2.13
17、Gnocchi machine 404.2.14 Typical shapes pasta machine 414.3 Electrical hazards . 414.4 Thermal hazards . 424.5 Hazards generated by noise 424.6 Hazards resulting from the inhalation of harmful mists and dusts . 424.7 Hazards due to slip, trip and fall . 424.8 Hazards generated by neglecting ergonomi
18、c principles 424.9 Hazards generated by neglecting hygienic design principles . 434.10 Hazards due to loss of stability or overturning . 435 Safety and hygiene requirements and/or protective measures . 435.1 General . 43BS EN 15774:2010EN 15774:2010 (E) 3 5.2 Mechanical hazards . 435.2.1 Elimination
19、 of crushing hazards by design 435.2.2 Moving transmission parts . 435.2.3 Moving parts contributing to the work 435.2.4 Bowl lid . 445.3 Electrical hazards 445.3.1 General . 445.3.2 Safety requirements relating to electromagnetic phenomena . 445.3.3 Power circuits 445.3.4 Earth faults . 445.3.5 Eme
20、rgency stop . 445.3.6 Degrees of protection of external enclosures of electrical equipment (see EN 60529:1991) 445.3.7 Supply disconnecting device . 445.4 General aspects of controls . 455.4.1 Hold to run control devices 455.4.2 Controls for maintenance or cleaning . 455.4.3 Interlocking system of g
21、uards . 455.4.4 Start warning 455.5 Thermal hazards 465.6 Noise reduction . 465.7 Inhalation of harmful mists and dusts 465.8 Protective measures against slip, trip and fall . 465.9 Ergonomic design principles . 465.10 Hygiene requirements . 475.10.1 General . 475.10.2 Food area 476 Verification of
22、safety and hygiene requirements and/or protective measures . 547 Information for use 557.1 General . 557.2 Operating instructions 567.3 Training of operators 577.4 Marking . 577.5 Signals and warning devices . 58Annex A (normative) Noise test code for machines for processing fresh and filled pasta (
23、tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) (Grade 2) . 59A.1 Definitions 59A.2 Installation and mounting conditions . 59A.3 Operating conditions 59A.4 Emission sound pressure level determination 59A.5 Emission sound power level determination . 60A.6 Measurement uncertaint
24、ies 60A.7 Information to be recorded . 60A.8 Information to be reported 60A.9 Declaration and verification of noise emission values . 60Annex B (normative) Principles of design to ensure the cleanability of machinery . 62B.1 Definitions 62B.2 Material of construction 62B.2.1 Type of materials . 62B.
25、2.2 Surface conditions 62B.3 Design . 63B.3.1 Connections of internal surfaces 63B.3.2 Surface assemblies and overlaps 65B.3.3 Fasteners 67B.3.4 Machines on the floor . 68B.3.5 Ventilation opening . 70B.3.6 Hinges . 71B.3.7 Control panel . 71BS EN 15774:2010EN 15774:2010 (E) 4 Annex ZA (informative)
26、 Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 72Bibliography . 73Figures Figure 1a Discontinuous manually loaded kneading machines without lifting and tilting system . 12Figure 1b Discontinuous manually loaded kneading machines with lifting
27、and tilting system 12Figure 2 Continuous kneading machine 13Figure 3a Kneading bowl singles shaft . 14Figure 3b Kneading bowl double shaft 14Figure 4 Premixing device . 15Figure 5 Dosing device for flour, semolina or other milled product . 16Figure 6a Device for dough stabilization vertical 17Figure
28、 6b Device for dough stabilization by belt . 17Figure 7 Combination of dough kneading and dough sheet forming machine . 18Figure 8 Forming machine processing one single dough sheet . 19Figure 9 Forming machine processing two dough sheets 20Figure 10 Dough sheet forming machine 21Figure 11 Sizing rol
29、ler machine . 22Figure 12 Dough transport shuttle machine 23Figure 13 Steam pasteurizer machine 24Figure 14 Cooler machine . 25Figure 15 Dough sheet cutting machine . 26Figure 16 Gnocchi machine 27Figure 17 Typical shapes pasta machine . 28Figure 18 Danger zones of discontinuous manually loaded knea
30、ding machine with or without lifting and tilting devices 29Figure 19 Danger zones of continuous kneading machine . 30Figure 20 Danger zones of combination of dough kneading and dough sheet forming machine. 31Figure 21 Danger zones of forming machine processing one single dough sheet . 32Figure 22 Da
31、nger zones of forming machine processing two dough sheets 33BS EN 15774:2010EN 15774:2010 (E) 5 Figure 23 Danger zones of dough sheet forming machine 34Figure 24 Danger zones of sizing roller machine 35Figure 25 Danger zones of dough transport shuttle machine 36Figure 26 Danger zones of steam pasteu
32、rizer machine 37Figure 27 Danger zones of cooler machine . 38Figure 28 Danger zones of dough sheet cutting machine . 39Figure 29 Danger zones of gnocchi machine 40Figure 30 Danger zones of typical shapes pasta machine 41Figure 31 Discontinuous manually loaded kneading machine, without or with liftin
33、g and tilting devices 47Figure 32 Continuous kneading machine 48Figure 33 Combination of dough kneading and dough sheet forming machine 48Figure 34 Forming machine processing one single dough sheet 49Figure 35 Forming machine processing two dough sheets . 50Figure 36 Dough sheet forming machine . 50
34、Figure 37 Sizing roller machine . 51Figure 38 Dough transport shuttle machine . 51Figure 39 Steam pasteurizer machine . 52Figure 40 Cooler machine 52Figure 41 Dough Sheet cutting machine . 53Figure 42 Gnocchi machine . 53Figure 43 Typical shape pasta machine 54Figure B.1 . 64Figure B.2 . 64Figure B.
35、3 . 64Figure B.4 . 65Figure B.5 . 65Figure B.6 . 66Figure B.7 . 66Figure B.8 . 67BS EN 15774:2010EN 15774:2010 (E) 6 Figure B.9 67Figure B.10 68Figure B.11 69Figure B.12 69Figure B.13 69Figure B.14 70Figure B.15 70Figure B.16 71Tables Table 1 . 55Table B.1 63BS EN 15774:2010EN 15774:2010 (E) 7 Forew
36、ord This document (EN 15774:2010) 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 be given the status of a national standard, either by publication of an identical text or
37、 by endorsement, at the latest by May 2011, and conflicting national standards shall be withdrawn at the latest by May 2011. Attention is drawn to the possibility 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 iden
38、tifying any or all such patent rights. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an
39、 integral part of this document. 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, France, Germany,
40、Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. BS EN 15774:2010EN 15774:2010 (E) 8 Introduction This European Standard is a type C standard as defined i
41、n the introduction of EN ISO 12100:2003. The machinery concerned and the extent to which hazards, hazardous situations and hazardous events are covered are indicated in the scope of this standard. When provisions of this type C standard are different from those which are stated in type A or B standa
42、rds, 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. Complementary to the hygiene requirements common to all food processing machines, specific requi
43、rements for cleanability and sanitation of the machines in the scope are formulated. BS EN 15774:2010EN 15774:2010 (E) 9 1 Scope This European Standard applies to machines for the processing of fresh and filled pasta, by mixing, kneading, dough sheet forming, pasta forming and pasteurizing, as descr
44、ibed in Clause 3. It applies to stationary and movable machines (not intended to be moved during operation), with a nominal capacity of not less than 25 kg/h. This European Standard deals with all significant hazards, hazardous situations, and events when the machines falling within the scope of thi
45、s standard are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). It deals with the hazards during the following phases of themachines lifetime: transport, assembly and installation, commissioning, setting and adjusting, operation, cl
46、eaning, fault finding, maintenance, de-commissioning, dismantling, disabling and scrapping. This European Standard applies to the following groups of machines: discontinuous manually loaded kneading machines with or without lifting and tilting devices; continuous kneading machine; combination of dou
47、gh kneading and dough sheet forming machine; forming machine processing one single dough sheet; forming machine processing two dough sheets; dough sheet forming machine; sizing roller machine; dough transport shuttle machine; steam pasteurizer machine; cooler machine; dough sheet cutting machine; gn
48、occhi machine; typical shapes pasta machine. This European Standard is not applicable to the following machines: household machines; auxiliary equipment (not changing the characteristics of product): conveying systems not part of the machinery, weighting and bagging equipment, lifting and tilting machinery (dealt with in EN 13288). This European Standard is not applicable to pasta processing machines, which are
