1、BSI Standards PublicationBS EN 453:2014Food processing machinery Dough mixers Safety andhygiene requirementsBS EN 453:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 453:2014. Itsupersedes BS EN 453:2000+A1:2009 which is withdrawn.The UK participation in it
2、s 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 responsible for its cor
3、rectapplication. The British Standards Institution 2014. Published by BSI Standards Limited 2014ISBN 978 0 580 76458 5ICS 67.260Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy
4、Committee on 30 November 2014.Amendments issued since publicationDate T e x t a f f e c t e dBS EN 453:2014EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 453 October 2014 ICS 67.260 Supersedes EN 453:2000+A1:2009English Version Food processing machinery - Dough mixers - Safety and hygiene requ
5、irements Machines pour les produits alimentaires - Ptrins - Prescriptions relatives la scurit et lhygine Nahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 6 September 2014. CEN members are bound to comply with the CEN/CE
6、NELEC 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 the CEN-CENELEC Management Centre
7、 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 Centre has the same status as the o
8、fficial 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, Lithuania, Luxembourg, Malta, Netherlan
9、ds, 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-1000 Brussels 2014 CEN All rights
10、of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 453:2014 EBS EN 453:2014EN 453:2014 (E) 2 Contents Page Foreword 4 Introduction .5 1 Scope 6 2 Normative references 6 3 Terms, definitions and description 7 3.1 Terms and definitions .7 3.2 Descript
11、ion .7 4 List of significant hazards 8 5 Safety and hygiene requirements and/or protective measures 9 5.1 General 9 5.2 Mechanical hazards 10 5.2.1 General . 10 5.2.2 Zone 1 Volume covered by the movement of the kneading tools 10 5.2.3 Zone 2 Space between bowl and frame . 11 5.2.4 Zone 3 Bowl drivi
12、ng mechanism 12 5.2.5 Zone 4 Kneading tool-holder driving, positioning and adjusting mechanism 12 5.2.6 Loss of stability . 13 5.2.7 Guide rollers and bowl . 13 5.2.8 Power operated guards and bowl . 13 5.3 Electrical hazards . 13 5.3.1 General . 13 5.3.2 Safety requirements related to electromagnet
13、ic phenomena 13 5.3.3 Protection against electric shock . 13 5.3.4 Power circuits . 14 5.3.5 Protection against earth faults in control circuits . 14 5.4 Motor enclosures 14 5.5 Emergency stop 14 5.6 Noise reduction . 14 5.7 Protection against dust emission . 14 5.8 Hygiene requirements 14 5.9 Hazar
14、ds generated by neglecting ergonomic principles 16 6 Verification of safety and hygiene requirements and/or measures 17 7 Information for use . 18 7.1 General . 18 7.2 Instruction handbook . 18 7.3 Marking 20 Annex A (normative) Noise test code for dough mixers Grade 2 of accuracy . 21 A.1 Installat
15、ion and mounting conditions . 21 A.2 Operating conditions 21 A.3 Measurements . 21 A.4 Emission sound pressure level determination 21 A.5 Sound power level determination . 22 A.6 Measurement uncertainties . 22 A.7 Information to be recorded 22 A.8 Information to be reported . 23 BS EN 453:2014EN 453
16、:2014 (E) 3 A.9 Declaration and verification of noise emission values . 23 Annex B (normative) Principles of design to ensure the cleanability of dough mixers 24 B.1 Terms and definitions . 24 B.2 Materials of construction 24 B.3 Design . 25 Annex C (informative) Method of measuring dust . 43 C.1 Pu
17、rpose of the test 43 C.2 Principle of the tests . 43 C.3 Operating conditions 43 Bibliography 45 BS EN 453:2014EN 453:2014 (E) 4 Foreword This document (EN 453:2014) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of which is
18、 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 April 2015 and conflicting national standards shall be withdrawn at the latest by April 2015. Attention is drawn to the possibility th
19、at 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 supersedes EN 453:2000+A1:2009. This document has been prepared under a mandate given to CEN by the European Com
20、mission and the European Free Trade Association, 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 previ
21、ous edition EN 453:2000+A1:2009 are listed below: solid guard to protect against dust emission was added; table of verification of safety and hygiene requirements was completely revised. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countrie
22、s are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland
23、, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 453:2014EN 453:2014 (E) 5 Introduction This document 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
24、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 have been des
25、igned and built according to the provisions of this type C standard. BS EN 453:2014EN 453:2014 (E) 6 1 Scope 1.1 This European Standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 L1)and less than
26、 or equal to 500 L. These dough mixers are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for manufacturing of dough by mixing flour, water and other ingredients. These machines can be fed by hand or mechanically. These machines are sometim
27、es used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not dealt with in this standard. This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustme
28、nt, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). 1.2 This European Standard does not deal with the following machines:
29、 planetary mixers (see EN 454); continuously fed machines; mixers with stationary vertical bowls; experimental and testing machines under development by the manufacturer; domestic appliances; automatic loading and unloading devices. 1.3 This European Standard is not applicable to machines which are
30、manufactured before its date of publication as a European Standard. 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. For undated references
31、, 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 1672-2:2005+A1:2009, Food processing machinery Basic concepts Part 2: Hygiene requirements EN 60204
32、-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 enclosures (IP Code) (IEC 60529) 1) Below 5 L, EN 60335-1 and EN 60335-2 are applicable. BS EN 453:2014EN 453:2014 (E) 7 EN 61000-6-1, E
33、lectromagnetic compatibility (EMC) Part 6-1: Generic standards Immunity for residential, commercial and light-industrial environments (IEC 61000-6-1) EN ISO 3743-1, Acoustics Determination of sound power levels and sound energy levels of noise sources using sound pressure Engineering methods for sma
34、ll movable sources in reverberant fields Part 1: Comparison method for a hard-walled test room (ISO 3743-1) EN ISO 3744:2010, Acoustics Determination of sound power levels and sound energy levels of noise sources using sound pressure Engineering methods for an essentially free field over a reflectin
35、g plane (ISO 3744:2010) EN ISO 4287, Geometrical product specifications (GPS) Surface texture: Profile method Terms, definitions and surface texture parameters (ISO 4287) EN ISO 4871:2009, Acoustics Declaration and verification of noise emission values of machinery and equipment (ISO 4871:1996) EN I
36、SO 11201:2010, 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 field over a reflecting plane with negligible environmental corrections (ISO 11201:2010) EN ISO 12100:2010, Safe
37、ty of machinery General principles for design Risk assessment and risk reduction (ISO 12100:2010) EN ISO 13849-1:2008, Safety of machinery Safety-related parts of control systems Part 1: General principles for design (ISO 13849-1:2006) EN ISO 13857:2008, Safety of machinery Safety distances to preve
38、nt hazard zones being reached by upper and lower limbs (ISO 13857:2008) EN ISO 14119:2013, Safety of machinery Interlocking devices associated with guards Principles for design and selection (ISO 14119:2013) 3 Terms, definitions and description 3.1 Terms and definitions For the purposes of this docu
39、ment, the terms and definitions given in EN ISO 12100:2010 apply. 3.2 Description A dough mixer usually consists of: a frame, supporting or containing the drive mechanism and control devices; a bowl to contain the ingredients to be mixed. This bowl is driven either mechanically or through the action
40、 of the kneading tool on the dough, may be removable, and may tilt; one or more kneading tools on a vertical or inclined fixed axis or two special arms mixing the dough. In some cases these devices can be raised to allow bowl or food removal. BS EN 453:2014EN 453:2014 (E) 8 4 List of significant haz
41、ards This clause contains all the significant hazards, hazardous situations and events, identified by risk assessment as significant for this type of machinery and which require measures to eliminate or reduce the risk associated with the identified hazards (see Table 1). The danger zones are given
42、in Figure 1. Table 1 Hazards, hazardous situations and hazardous events Location or cause Clause/subclause in this European Standard Mechanical hazards (see Figure 3) 5.2 crushing, shearing, trapping, and impact Zone 1: Volume covered by the movement of the kneading tools drawing-in hazard and crush
43、ing Zone 2: Space between bowl and frame trapping and shearing Zone 3: Bowl driving mechanism shearing, trapping, impact and crushing Zone 4: Kneading tool-holder driving, positioning and adjusting mechanism drawing in or trapping Zone 5: Guide rollers and bowl crushing Zone 6: Powered guard and bow
44、l Electrical hazards Electric shock from direct or indirect contact with live components Electromagnetic disturbance 5.3 5.3 IP degree Motor enclosure 5.4 Stopping of the machine No access to the normal OFF of the machine 5.5 Hazards generated by noise Hearing damage, accidents due to interference w
45、ith speech communication and interference with the perception of acoustic signals 5.6 7.2 Hazards generated by materials and substances (inhalation of dust) Flour dusters 5.7 Hazards generated by neglecting hygienic design principles e.g. contamination by microbial growth or foreign materials 5.8 Ha
46、zards generated by neglecting ergonomic principles During operation, cleaning and maintenance 5.9 BS EN 453:2014EN 453:2014 (E) 9 a) b) c) Key 1 zone 1 volume covered by the movement of the kneading tools 2 zone 2 space between bowl and frame 3 zone 3 bowl driving mechanism 4 zone 4 kneading tool-ho
47、lder driving, positioning and adjusting mechanism 5 zone 5 guide rollers and bowl 6 zone 6 powered guard and bowl Figure 1 Danger zones of a dough mixer 5 Safety and hygiene requirements and/or protective measures 5.1 General Machinery shall comply with the safety requirements and/or protective meas
48、ures of this clause. BS EN 453:2014EN 453:2014 (E) 10 In addition, the machine shall be designed according to the principles of EN ISO 12100 for relevant but not significant hazards, which are not dealt with by this document. 5.2 Mechanical hazards 5.2.1 General The safety related parts of the contr
49、ol system shall present at least a performance level “c” defined in accordance with EN ISO 13849-1:2008. When fixed guards, or parts of the machine acting as such, are not permanently fixed, e.g. by welding, their fixing systems shall remain attached to the guards or to the machinery when the guards are removed. 5.2.2 Zone 1 Volume covered by the movement of the kneading tools NOTE Usual conditions of use involve taking samples, adding some ingredients, scraping or taking away
