1、BRITISH STANDARDBS EN 14655:2005+A1:2010 Food processing machinery Baguette slicers Safety and hygiene requirementsICS 67.260g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g
2、53g44g42g43g55g3g47g36g58National forewordThis British Standard is the UK implementation of EN 14655:2005+A1:2010. It supersedes BS EN 14655:2005, which is withdrawn.The start and finish of text introduced or altered by amendment is in-dicated in the text by tags. Tags indicating changes to CEN text
3、 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 machinery, to Subcommittee MCE/3/5, Food industry machines.A list of organizations represented
4、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.Compliance with a British Standard cannot confer immunity from legal obligations.BS EN 14655:200
5、5+A1:2010This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 April 2007 BSI 2010Amendments/corrigenda issued since publicationDate Comments 31 May 2010 Implementation of CEN amendment A1:2010ISBN 978 0 580 63792 6EUROPEAN STANDARD NORME EUROPE
6、NNE EUROPISCHE NORM EN 14655:2005+A1 March 2010 ICS 67.260 Supersedes EN 14655:2005English Version Food processing machinery - Baguette slicers - Safety and hygiene requirements Machines pour les produits alimentaires - Machines couper les baguettes - Prescriptions relatives la scurit et lhygine Nah
7、rungsmittelmaschinen - Baguette-Schneidemaschinen -Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 19 May 2005 and includes Amendment 1 approved by CEN on 7 February 2010. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate th
8、e 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 Management Centre or to any CEN member. This European Standard exists
9、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 Management Centre has the same status as the official versions. CEN members are the national standards bodi
10、es of 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 United Kin
11、gdom. EUROPEAN 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 14655:2005+A1:2010
12、: EEN 14655:2005+A1:2010 (E) 2 Contents Page Foreword 5Introduction . 61 Scope 72 Normative references 73 Terms and definitions . 84 List of significant hazards 94.1 General 94.2 Mechanical hazards . 94.3 Electrical hazards 114.4 Lack of hygiene 114.5 Hazards generated by neglecting ergonomic princi
13、ples . 115 Safety and hygiene requirements and/or measures 115.1 General 115.2 Mechanical hazards . 125.3 Electrical hazards 175.4 Hygiene requirements . 185.5 Hazards generated by neglecting ergonomic principles . 196 Verification of safety and hygiene requirements and/or measures . 197 Information
14、 for use 207.1 Instruction handbook 207.2 Marking . 21Annex A (normative) Noise test code for baguette slicers Grade 2 of accuracy 23A.1 Terms and definitions . 23A.2 Installation and mounting conditions 23A.3 Operating conditions . 23A.4 Emission sound pressure level determination . 23A.5 Measureme
15、nt uncertainties 24A.6 Information to be recorded . 24A.7 Information to be reported 24A.8 Declaration and verification of noise emission values 24Annex B (normative) Principles of design to ensure the cleanability of baguette slicers 25B.1 Terms and definitions . 25B.2 Materials of construction 25B
16、.3 Design . 26Annex ZA (informative) !Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC“ . 40Bibliography 41BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 3 Figures Figure 1 Example of baguette slicer 9Figure 2 Danger zones of a baguette slicer
17、. 11Figure 3 Dimension of the cross-section of the chute opening 12Figure 4 Safety dimensions 13Figure 5 Example of warning sign 13Figure 6 Example of machine with hinged infeed chute not in working position . 13Figure 7 Discharge area. 14Figure 8 Example of a baguette slicer with a light barrier .
18、14Figure 10 Example of removal of the crumb tray . 16!Figure 11 Safety signs“ . 17Figure 12 Hygiene areas 19Figure B.1 . 27Figure B.2 . 27Figure B.3 . 28Figure B.4 . 29Figure B.5 . 29Figure B.6 . 30Figure B.7 . 30Figure B.8 . 31Figure B.9 . 31Figure B.10 . 31Figure B.11 . 32Figure B.12 . 32Figure B.
19、13 . 33Figure B.14 . 33Figure B.15 . 34Figure B.16 . 35Figure B.17 . 36BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 4 Figure B.18 .37Figure B.19 .38Figure B.20 .38Figure B.21 .39Figure B.22 .39BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 5 Foreword This document (EN 14655:2005+A1:2010) has
20、 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, at the latest by Sep
21、tember 2010, and conflicting national standards shall be withdrawn at the latest by September 2010. This document includes Amendment 1, approved by CEN on 2010-02-07. This document supersedes EN 14655:2005. The start and finish of text introduced or altered by amendment is indicated in the text by t
22、ags!“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. !This document has been prepared under a mandate given to CEN by the European Co
23、mmission and the European Free Trade Association, and supports essential requirements of EU Directives 98/37/EC and 2006/42/EC. For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document.“ According to the CEN/CENELEC Internal Regulations, the nationa
24、l 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, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, No
25、rway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 6 Introduction This European Standard is a type C standard as stated in EN ISO 12100-1. The machinery concerned and the extent to which hazards, hazar
26、dous situations and 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,
27、for machines that have been designed and built according to the provisions of this type C standard. BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 7 1 Scope This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adul
28、ts, taking account of installation, cleaning, operating, maintenance and decommissioning. The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices. This European Standard covers requirements for the safe operation of the machine including: loading, cu
29、tting, unloading, cleaning, crumb removal and maintenance. These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading. These machines are intended to be installed on a table, a specific support or an integral stand. The following machines are excluded
30、 from the scope of this European Standard: frame cutter machines with multiple blades1); machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and horizontal manual loading1); experimental and testing machines under development by the manufacturer; domes
31、tic appliances. This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard. A noise te
32、st code is given in Annex A. This European Standard does not deal with noise reduction. This European Standard is not applicable to baguette slicers which are manufactured before the date of publication of this European Standard by CEN. 2 Normative references The following referenced documents are i
33、ndispensable for the application of this European Standard. 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: Terminol
34、ogy and general principles EN 953, Safety of machinery Guards General requirements for design and construction of fixed and movable guards EN 1088:1995, Safety of machinery Interlocking devices associated with guards Principles for design and selection EN 1672-2:2005, Food processing machinery Basic
35、 concepts Part 2: Hygiene requirements 1) See prEN 13954. BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 8 EN 60204-1:2006, 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 cod
36、e) (IEC 60529:1989) EN 61310-1:1995, Safety of machinery Indication, marking and actuation Part 1: Requirements for visual, auditory and tactile signals (IEC 61310-1:1995) EN 61496-1:2004, Safety of machinery Electro-sensitive protective equipment Part 1: General requirements and tests (IEC 61496-1:
37、2004, modified) 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 4287:1998, Geometrical product specifications (GPS) Surface texture: Profile method Ter
38、ms, 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 Noise emitted by machinery and equipment Measurement of emission sound pressure lev
39、els 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 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 1
40、2100-1:2003, 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 (ISO 12100-2:2003) EN ISO 13849-1:2008, Safety
41、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 prevent danger zones being reached by the upper and lower limbs (ISO 13857:2008)“ 3 Terms and definitions For the purposes of this
42、European Standard, the terms and definitions given in EN ISO 12100-1:2003 and the following apply. 3.1 baguette slicer machines with crescent blade fixed to a shaft with a rotating movement and vertical manual loading (see example in Figure 1) BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 9 Key
43、1 cutting device (one rotating blade) 2 device to adjust the thickness of the slices 3 infeed chute 4 discharge device 5 guidance device to adjust the size of the infeed chute to the dimensions of the bread 6 drive mechanisms 7 electrical controls 8 crumb tray 9 ramp 10 cover of the discharge area F
44、igure 1 Example of baguette slicer 4 List of significant 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 a risk assessment as significant for baguette slicers and which requi
45、re action to eliminate or reduce the risk. Before using this European Standard, it is important to carry out a risk assessment of the baguette slicer to check that its significant hazards are identified in this clause. 4.2 Mechanical hazards The significant mechanical hazards are: cutting hazard; se
46、vering hazard; drawing in hazard; BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 10 shearing hazard; loss of stability. The example shown in Figure 2 illustrates 3 danger zones associated with these hazards: Zone 1: Access to cutting side of blade through infeed chute. Hazards of cutting or sever
47、ing. Zone 2: Access to cutting side of blade and other moving parts of the machine through discharge area and crumb tray. Hazards of cutting or severing, drawing in and shearing. Zone 3: Access to all moving parts (e.g. drive mechanisms) through other sides of the machine. Hazards of shearing, drawi
48、ng in. BS EN 14655:2005+A1:2010EN 14655:2005+A1:2010 (E) 11 Key 1 zone 1 2 zone 2 3 zone 3 Figure 2 Danger zones of a baguette slicer 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 and dust generated by slicing the bread). 4.4 Lack of hygiene Lack of hygiene creates hazards to human health and unacceptable alteration of foodstuff e.g. contamination by microbial growth or foreign materials. 4.5 Hazards generated by neglecting ergonomic
