1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS EN 1673:2000 +A1:2009
2、ICS 67.260 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Food processing machinery Rotary rack ovens Safety and hygiene requirementsNational foreword This British Standard is the UK implementation of EN 1673:2000+A1:2009. It supersedes BS EN 1673:2000 which is withdrawn. The
3、 start and finish of text introduced or altered 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 Technic
4、al Committee MCE/3, Safeguarding of machinery, 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 res
5、ponsible for its correct application. Compliance with a British Standard cannot confer immunity from legal obligations. BS EN 1673:2000+A1:2009 This British Standard, having been prepared under the direction of the Engineering Sector Committee, was published under the authority of the Standards Comm
6、ittee and comes into effect on 15 November 2000 BSI 2010 Amendments/corrigenda issued since publication Date Comments 28 February 2010 Implementation of CEN amendment A1:2009 ISBN 978 0 580 63132 0 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1673:2000+A1 December 2009 ICS 67.260; 97.040.20
7、Supersedes EN 1673:2000 English Version Food processing machinery - Rotary rack ovens - Safety and hygiene requirements Machines pour les produits alimentaires - Fours chariot rotatif - Prescriptions relatives la scurit et lhygine Nahrungsmittelmaschinen - Stikken-Backfen - Sicherheits- und Hygienea
8、nforderungen This European Standard was approved by CEN on 11 June 2000 and includes Amendment 1 approved by CEN on 24 October 2009. 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 sta
9、ndard 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, French, German). A version in any othe
10、r 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, Cyprus, Czech Republic, Denmark, Estonia,
11、 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 STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISC
12、HES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1673:2000+A1:2009: EEN 1673:2000+A1:2009 (E) 2 Contents Page Foreword 3 Introduction .3 1 Scope 3 2 No
13、rmative references 4 3 Description .5 4 ! ! ! !List of significant hazards“ “ “ “ 7 4.2 Mechanical hazards .7 4.3 Electrical hazards 8 4.4 Thermal hazards 8 4.5 Explosion and fire hazards .8 4.6 Hazard from being trapped inside 8 4.7 Hazard generated by neglecting hygienic design principles 8 4.8 Ha
14、zards generated by neglecting ergonomic principles .8 5 ! ! ! !Safety and hygiene requirements and/or protective measures“ “ “ “ .8 5.2 Mechanical hazards .9 5.3 ! ! ! !Electrical hazards“ “ “ “. 11 5.4 Thermal hazards . 12 5.5 Fire hazards due to overheating . 13 5.6 Hazard from being trapped insid
15、e . 13 5.7 Hygiene requirements 13 5.8 Hazards generated by neglecting ergonomic principles 14 6 Verification of the safety and hygiene requirements and/or measures 14 7 Information for use . 15 Annex A (normative) Principles of design to ensure the cleanability of rotary rack ovens . 17 A.1 ! ! ! !
16、Terms and definitions“ “ “ “ 17 A.2 Materials of construction . 17 A.3 Design 18 Annex B (normative) Noise test code - Grade 2 of accuracy. 35 B.1 ! ! ! !Terms and definitions“ “ “ “ 35 B.2 Installation and mounting conditions . 35 B.3 Operating conditions 35 B.4 Measurements . 35 B.5 Emission sound
17、 pressure level determination 35 B.6 Sound power level determination . 36 B.7 Measurement uncertainties . 36 B.8 Information to be recorded 36 B.9 Information to be reported . 36 B.10 Declaration and verification of noise emission values . 37 Annex ZA (informative) ! ! ! !Relationship between this E
18、uropean Standard and the Essential Requirements of EU Directive 98/37/EC“ “ “ “ 39 Annex ZB (informative) ! ! ! !Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC“ “ “ “ 40 ! ! ! !Bibliography“ “ “ “ 41 BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (
19、E) 3 Foreword This document (EN 1673:2000+A1:2009) 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
20、identical text or by endorsement, at the latest by June 2010, and conflicting national standards shall be withdrawn at the latest June 2010. 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 resp
21、onsible for identifying any or all such patent rights. This document includes Amendment 1 approved by CEN on 24 October 2009. This document supersedes EN 1673:2000. The start and finish of text introduced or altered by amendment is indicated in the text by tags !“. This European Standard has been pr
22、epared 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 Annexes ZA and ZB, which are integral parts of this document.“ According to the CEN/
23、CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Lu
24、xembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Introduction !This European Standard is a type C standard as stated in EN ISO 12100. The machinery concerned and the extend to which hazards, hazardous situations a
25、nd 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 B standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that
26、 have been designed and built according to the provisions of this type C standard.“ 1 Scope This standard specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks. BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (E) 4 These ovens are use
27、d in the food industry and shops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other additives. This standard applies to ovens used only for food products except for those containing volatile flammable ingredients. The control of the humidity of the a
28、ir in the baking chamber is by the production and introduction of steam around normal atmospheric pressure. The following machines are excluded: experimental and testing machines under development by the manufacturer; domestic appliances. !This standard covers the technical safety requirements for t
29、he transport, installation, operation, cleaning and maintenance of these machines (see 5.2 and 5.3 of EN 12100-1:2003).“ This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens, when they are used as intended and under conditions of misuse whic
30、h are reasonably foreseeable by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B.“ The hazards from the use of
31、gaseous fuel by gas appliances are not covered by this standard. !This standard is not applicable to rotary rack ovens which are manufactured before the date of its publication as EN.“ 2 ! ! ! !Normative references The following referenced documents are indispensable for the application of this docu
32、ment. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 294:1992, Safety of machinery Safety distances to prevent danger zones being reached by the upper limbs EN 614-1:2006, Safety of ma
33、chinery Ergonomic design principles Part 1: Terminology and general principles EN 953:1997, 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 princ
34、iples for design EN 1088:1995, 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: Gener
35、al requirements (IEC 60204:2005, modified) EN 60529:1991, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989) BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (E) 5 EN ISO 3743-1:1995, Acoustics Determination of sound levels of noise sources Engineering methods for small, movable sour
36、ces in reverberant fields Part 1: Comparison method for hard-walled test rooms (ISO 3743-1:1994) EN ISO 3744:1995, 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 4287:1
37、998, Geometrical Product Specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture parameters (ISO 4287:1997) EN ISO 4871:1996, Acoustics Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996) EN ISO 11201:1995, Acoustics No
38、ise 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) EN ISO 11688-1:1998, Acoustics Recommended practice for the design of low-n
39、oise machinery and equipment Part 1: Planning (ISO/TR 11688-1:1995) EN ISO 12001:1996, Acoustics Noise emitted by machinery and equipment Rules for the drafting and presentation of a noise test code (ISO 12001:1996) EN ISO 12100-1:2003, Safety of machinery Basic concepts, general principles for desi
40、gn 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 13732-1:2008, Ergonomics of the thermal environment Methods for the assessment of human responses
41、 to contact with surfaces Part 1: Hot surfaces (ISO 13732-1:2006) EN ISO 13849-1:2008, Safety of machinery Safety related parts of control systems Part 1: General principles for design (ISO 13849-1:2006)“ 3 Description A rotary rack oven usually consists of the following parts (see figure.1): a) con
42、tainer built with insulated panels; b) baking chamber with access door; c) heat production unit; d) hot air circulation system; e) rack and trays; f) drive unit for rack rotation; g) steam generator; h) steam extractor; i) control panel; BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (E) 6 j) miscellan
43、eous devices (e.g. combustion product flue where gas or fuel fired); k) device to hold the removable rotary racks. Figure 1 Parts of a rotary rack oven BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (E) 7 4 ! ! ! !List of significant hazards 4.1 General This clause contains all the significant hazards,
44、 hazardous situations and events, as far as they are dealt with in this Standard, identified by risk assessment as significant for this type of machinery, and which require action to eliminate or reduce the risk.“ 4.2 Mechanical hazards The significant mechanical hazards are: shearing hazard; trappi
45、ng hazard; impact hazard; loss of stability. The example in figure 2 shows the danger zones: Zone 1: rotation of the rack inside the oven hazards of shearing, trapping, impact; Zone 2: drive mechanism hazards of shearing, trapping; Zone 3: space between the rack and the door frame hazards of shearin
46、g, trapping, impact; All zones: sharp corners and edges on touchable parts hazards of cutting. Figure 2 Danger zones of a rotary rack oven BS EN 1673:2000+A1:2009EN 1673:2000+A1:2009 (E) 8 There is also a hazard relating to loss of stability of the trays and of the rack during rotation and on enteri
47、ng the baking chamber. 4.3 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g. cleaning with water). 4.4 Thermal hazards 4.4.1 Escape of steam from the baking chamber on opening the door creates
48、 a hazard of burns. 4.4.2 High temperature of external parts and hand operated components creates a hazard of burns. 4.5 Explosion and fire hazards 4.5.1 Overpressure of steam inside the baking chamber creates a hazard of explosion. 4.5.1.1 The use in the oven of combustible substances (for example sugar) can create a hazard of fire. 4.5.1.2 Improper operation of control and adjustment components of the combustion equipment can create a hazard of overheating of the oven and of fire. 4.6 Hazard from being trapped inside Hazard of burns and suffocation. 4.7 Haza
