1、BRITISH STANDARDBS EN 12853:2001Food processing machinery Hand-held blenders and whisks Safety and hygiene requirementsICS 67.260+A1:2010IncorporatingcorrigendumDecember 2010g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g
2、51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58National forewordThis British Standard is the UK implementation of EN 12853:2001+A1:2010, incorporating corrigendum December 2010. It supersedes BS EN 12853:2001 which is withdrawn.The start and finish of text introduced or al
3、tered by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry 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 machine
4、ry, to Subcommittee MCE/3/5, Food industry machines.A list of organizations represented on this 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.Complian
5、ce with a British Standard cannot confer immunity from legal obligations.BS EN 12853:2001+A1:2010This British Standard, having been prepared under the direction of the Engineering Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 July 2001 BSI
6、 2011Amendments/corrigenda issued since publicationDate Comments 30 June 201030 June 2011 Implementation of CEN corrigendumDecember 2010: Clause 4 revisedImplementation of CEN amendment A1:2010ISBN 978 0 580 74225 5EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 12853:2001+A1 May 2010 ICS 67.26
7、0 Incorporating corrigendum December 2010Supersedes EN 12853:2001English Version Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements Machines pour les produits alimentaires - Batteurs et fouets portatifs - Prescriptions relatives la scurit et lhygineNahrungsmi
8、ttelmaschinen - Handmixer und Handrhrer - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 20 April 2001 and includes Amendment 1 approved by CEN on 25 March 2010. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditi
9、ons 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 the CEN Management Centre or to any CEN member. This European Standard exists in three
10、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 Management Centre has the same status as the official versions. CEN members are the national standards bodies of Aus
11、tria, 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 United Kingdom. EUR
12、OPEAN COMMITTEE FOR STANDARDIZATION 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 12853:2001+A1:2010: EEN 128
13、53:2001+A1:2010 (E) 2 Contents Foreword 3Introduction . 41 Scope 52 !Normative references“ . 63 Terms and definitions Description 73.1 Terms and definitions . 73.2 Description . 74 !List of significant hazards . 84.1 Mechanical hazards“ 84.2 Electrical hazards 84.3 Thermal hazards 84.4 Hazards gener
14、ated by neglecting hygiene principles in machine design . 94.5 Hazards generated by neglecting ergonomic principles in machine design 95 !Safety and hygiene requirements and/or protective measures 95.1 General“ 95.2 Mechanical hazards . 95.3 !Electrical hazards“ 115.4 Thermal hazards 125.5 Hygiene .
15、 125.6 Ergonomics 136 Verification of safety and hygiene requirements and/or measures . 137 Information for use 157.1 !General“ . 157.2 Instruction handbook 157.3 Marking . 17Annex A (normative) Noise test code for hand-held blenders and whisks (Grade 2 of accuracy) 18Annex B (normative) Principles
16、of design to ensure the cleanability of hand-held blenders and whisks 21Annex ZA (informative) !Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC“ . 30Bibliography 31BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 3 Foreword !This document (EN 12
17、853:2001+A1:2010) 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 by endorsement
18、, at the latest by November 2010, and conflicting national standards shall be withdrawn at the latest by November 2010. This document includes Amendment 1, approved by CEN on 2010-03-25. This document supersedes EN 12853:2001. The start and finish of text introduced or altered by amendment is indica
19、ted in the text by tags!“XAttention 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 identifying any or all such patent rights. It is one of a series of standards on the design and constru
20、ction of machines used in catering: vegetable cutting machines; catering attachments for machines having an auxiliary drive hub; food processors and blenders; hand-held blenders and whisks; beam mixers; salad dryers; vegetable peelers; cooking kettles equipped with stirrer and/or mixer. !This docume
21、nt 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 integral part of this document.“ !deleted text“ A
22、ccording 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, Greece, Hungary, Iceland, Ireland,
23、 Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 4 Introduction The use of hand-held blenders and whisks generates various mechanical or o
24、ther hazards. !Their extensive use justifies the need for a standard covering both safety and the hazards to food hygiene.“ !deleted text“ !This European Standard is a type C standard as stated in EN ISO 12100.“ The machinery concerned and the extent to which hazards, hazardous situations and events
25、 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 standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that have been designe
26、d and built according o the provisions of this type C standard. BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 5 1 Scope 1.1 This European Standard specifies the safety and hygiene requirements for the design and manufacture of hand-held blenders and whisks used in the commercial and institutiona
27、l catering, and in food shops. The term “hand-held blenders“ is used to refer to the equipment covered by this standard. The machines covered by this standard are hand-held appliances whose tool is intended to process a foodstuff in a container. Tools are designed to crush, mix, mash, emulsify, etc.
28、 foodstuffs such as vegetables into soups, mashes, purees, sauces, mayonnaise, cream, dairy products and more generally to process all solid, liquid, pasty or powdery foodstuffs to obtain a homogeneous fluid. These appliances are designed to process up to 100 l of food in one operation. This standar
29、d applies to the following machines, according to their weight and to the operating modes required by their intended use: manually operated machines, using one or both hands, actuated throughout the whole operation (see figure 1); machines operating resting on the bottom of the container (see figure
30、 2); machines fixed to or placed on a special support which can be fitted to the container (see figure 3). The support acts as a substitute for the operator for operations that take a long time or for food processing which may present risks of burns (steam or splashes). Figure 1 Manually operated ma
31、chine Figure 2 Free-standing machine Figure 3 Fixed machine !deleted text“ BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 6 1.2 This standard does not apply to: domestic machines; vertical crushers, sieves mounted on trolleys and beam mixers (beam mixers are covered by !EN 12854:2003“). 1.3 !This
32、 European Standard specifies all significant hazards, hazardous situations and events relevant to hand-held blenders and whisks, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). This European Standard deals with the ha
33、zards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommissioning of the machine.“ 1.4 !Noise is not considered to be a significant hazard for hand-held blenders and whisks. This does not mean that the manufacture
34、r of these machines is absolved from reducing noise and making a noise declaration. Therefore, the information to be provided and a noise test code are given in this European Standard.“ 1.5 !This European Standard is not applicable to hand-held blenders and whisks which are manufactured before the d
35、ate of its publication as EN.“ 2 !Normative references The following referenced documents are 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) app
36、lies. EN 614-1:2006, Safety of machinery Ergonomic design principles Part 1: Terminology and general principles EN 953, Safety of machinery General requirements for the design and construction of fixed and movable guards EN 1672-2:2005, Food processing machinery Basic concepts Part 2: Hygiene requir
37、ements EN 60204-1:2006, Safety of machinery Electrical equipment of machines Part 1: General requirements (IEC 60204:2005, modified) EN 60529:1991, Degrees of protection provided by enclosures (IP code) EN ISO 3744:1995, Acoustics Determination of sound power levels of noise sources using sound pres
38、sure Engineering method in an essentially free field over a reflecting plane (ISO 3744:1994) EN ISO 4287:1998, Geometrical Product Specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture parameters (ISO 4287:1997) EN ISO 4871:1996, Acoustics Declaration and verifi
39、cation of noise emission values of machinery and equipment (ISO 4871:1996) EN ISO 11201:1995, Acoustics Noise emitted by machinery and equipment Measurement of emission sound pressure levels at the work station and at other specified positions Engineering method in an essentially free field over a r
40、eflecting plane (ISO 11201:1995) EN ISO 12100-1:2003, Safety of machinery Basic concepts, 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 and sp
41、ecifications (ISO 12100-2:2003) EN ISO 13732-1:2006, Ergonomics of the thermal environment Methods for the assessment of human responses to contact with surfaces Part 1: Hot surfaces (ISO 13732-1:2006) BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 7 EN ISO 13849-1, Safety of machinery Safety rel
42、ated parts of control systems Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery Safety distances to prevent danger zones being reached by upper and lower limbs (ISO 13857:2008)“ 3 Terms and definitions Description 3.1 Terms and definitions !For the purpo
43、ses of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following apply.“ 3.1.1 blender machine for crushing and pulverizing, equipped with a cutting tool composed of highspeed rotating blades which may be sharp and/or perforated. The rotating tool is located at the end
44、of a shaft immersed in the processed food for progressively blending the food bulk 3.1.2 whisk machine for beating and emulsifying, equipped with tool composed of flexible and long wires gathered together around one or several rotating shaft(s). The tool operates with a large part of its length imme
45、rsed in the processed food 3.2 Description Depending on the type of processing, the usual length of the operation may vary from a few seconds to more than ten minutes. Operation is designed to be discontinuous. The rated power of hand-held blenders is usually less than 500 W. The weight of these app
46、liances is usually less than 10 kg. Hand-held blenders usually consist of (see figure 4): a) a body (1) which contains or supports: a motor and its transmission (2); one or several control devices, e.g.: on/off control, variable speed drive, selector (3); one or several handles (4); one or several f
47、ood processing tools/attachments which can be either fixed or removable (5). b) where applicable, a support which can be fitted to a range of containers (6). BS EN 12853:2001+A1:2010EN 12853:2001+A1:2010 (E) 8 Figure 4 Description of a hand-held blender BS EN 12853:2001+A1:20104 !List of significant
48、 hazards 4.1 General This clause contains all the significant hazards, hazardous situations and events, as far as they are dealt with in this European Standard, identified by risk assessment as significant for this type of machinery, and which require action to eliminate or reduce the risk.“ 4.2 Mec
49、hanical hazards The mechanical hazards of impact, cutting, trapping, crushing are due to contact of the hands with the rotating parts. They may arise from the following: unintended starting; ejection of parts due to bursting or breaking during operation, or disconnection of parts; falling of parts and ejection of tools; falling of the machine. NOTE As it wou
