Bsi bs en 12853 2001 + a1 2010

Unknown BRITISH STANDARD BS EN 12853 2001 Food processing machinery — Hand held blenders and whisks — Safety and hygiene requirements ICS 67 260 +A1 2010 Incorporating corrigendum December 2010 ������[.]

This 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It supersedes BS EN 12853:2001 which is withdrawn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 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 Technical 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 responsible for its correct application

Compliance with a British Standard cannot confer immunity from legal obligations.

This 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

30 June 2011 Implementation of CEN corrigendum

December 2010: Clause 4 revisedImplementation of CEN amendment A1:2010

ISBN 978 0 580 74225 5

EUROPÄISCHE NORM

ICS 67.260

Incorporating corrigendum December 2010

Supersedes EN 12853:2001

English Version

Food processing machinery - Hand-held blenders and whisks -

Safety and hygiene requirements

Machines pour les produits alimentaires - Batteurs et fouets

portatifs - Prescriptions relatives à la sécurité et à l'hygiène

Nahrungsmittelmaschinen - Handmixer und Handrührer - 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 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 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 bodies 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 Kingdom

EUROPEAN COMMITTEE FOR STANDARDIZATION

C O M I T É E U R O P É E N D E N O R M A L I S A T I O N

E U R O P Ä I S C H E S K O M I T E E FÜ R N O R M U N G

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: E

Contents

Foreword 3



Introduction 4



1





2





3





3.1





3.2





4





4.1





4.2





4.3





4.4





4.5





5





5.1





5.2





5.3





5.4





5.5





5.6





6





7





7.1





7.2





7.3





Annex A (normative) Noise test code for hand-held blenders and whisks (Grade 2 of accuracy) 18



Annex B (normative) Principles of design to ensure the cleanability of hand-held blenders and whisks 21



Annex ZA (informative) !Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC" 30



Bibliography 31



Foreword

“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 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 indicated in the text by tags!"͘

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 identifying any or all such patent rights

It is one of a series of standards on the design and construction 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;

 salad dryers;

 vegetable peelers;

 cooking kettles equipped with stirrer and/or mixer

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"

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, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom

Introduction

The use of hand-held blenders and whisks generates various mechanical or other 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 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 designed and built according o the provisions of this type C standard

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 institutional 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 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 standard 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 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 machine Figure 2  Free-standing machine Figure 3  Fixed machine

!deleted text"

1.2 This standard does not apply to:

This European Standard deals with the hazards 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 manufacturer 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 date 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) applies

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 requirements

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 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 — 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 — 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 reflecting 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 specifications (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)

EN ISO 13849-1, 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 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 purposes of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following apply."

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 appliances 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 food 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)

Figure 4 — Description of a hand-held blender

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 risk assessment as significant for this type of machinery, and which require action to eliminate or reduce the risk."

4.2 Mechanical 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 would take a too long time to develop a test for checking the relevant requirement this last item will be dealt with at the stage of the revision of this standard

4.3 Electrical hazards

Electrical shocks hazards may arise due to the ingress of moisture and liquids into the appliance caused by:

 the appliance falling into liquid; or

 liquids being splashed or hosed onto the appliance; or

 the appliance being used in a high humidity environment such as a steam-filled kitchen; or

 the appliance being handled by a person with wet hands

4 4 Thermal hazards

Thermal hazards of burning hands and arms may arise from:

 contact with splashed processed hot food, steam or thermal radiations;

 contact with the hot handgrip

4 5 Hazards generated by neglecting hygiene principles in machine design

4.5.1 Hazards to the operator

Hazards from the food being processed, e.g inhalation of flour, sugar, … and from the cleaning agents used to disinfect the machine

NOTE See also !prCEN/TR 1672-1:-" which deals with the hygiene risk to the operator

4.5.2 Hazards to the consumer

Inability to clean food and splash areas effectively and thoroughly

Contamination of the food by undesirable materials including residues of food, microbiological organisms as well as residues of cleaning and disinfecting fluids

4.6 Hazards generated by neglecting ergonomic principles in machine design

Neglecting ergonomic principles can cause incorrect operation of controls and damage due to over-reaching, heavy loads, awkward posture

Poor design of grips and manual control

5 !Safety and hygiene requirements and/or protective measures

5.1 General

Machinery shall comply with the safety requirements and/or protective measures of this clause

In addition, the machine shall be designed according to the principles of EN ISO 12100-2 for relevant but not significant hazards, which are not dealt with by this European Standard

For hazards which are to be reduced by the application of the type B-standards such as EN 614-1, EN 953,

EN 60204-1, EN 60529, EN ISO 12100, EN ISO 13849-1 and EN ISO 13857, the manufacturer shall carry out a risk assessment to establish the requirements of the type B-standard This specific risk assessment shall be part of the general risk assessment of the machine

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 machine when the guards are removed."

5.2 Mechanical hazards

5.2.1 Unintended starting

Due to the weight of the appliance and the need to operate it manually, in most cases with both hands, and for up

to ten minutes, the resulting physical fatigue that would affect the operator precludes the systematic use of run controls

hold-to-The switch shall be so designed and located that any unintended actuation of it is prevented during foreseeable handling of the machine (operational use, cleaning, storage, etc.)

5.2.2 Bursting of tool

Rotary food processing attachments and tools shall be designed and dimensioned to avoid the hazard of bursting during rotation under the effect of kinetic energy

5.2.3 Disconnection of parts

All machine parts shall be designed and manufactured to prevent them from being unintentionally separated from the machine body during operation

5.2.4 Moving parts: tools and transmission

5.2.4.1 Tools for food processing

5.2.4.1.1 Blender

For functional reasons the openings in the housing of the blade cannot comply with !EN ISO 13857:2008" and may allow a cutting injury There shall be at least a fixed guard on the drive side overlapping the cutting blades by a minimum of 10 mm in the radial and 5 mm in the axial dimensions (see figure 5)

The grip zone and the grips shall be designed and constructed in such a way that the operator's hands are kept away from the danger zone formed by the tool movement The distance between these two zones shall be greater than or at least equal to 300 mm (see figure 6)

5.2.4.1.2 Whisk

For functional reasons the whisk area cannot be guarded to comply with !EN ISO 13857:2008" and may allow crushing injury

A guard shall be provided to avoid accidental slipping of the hand into the tool Its dimensions shall be at least

30 mm greater than the dimensions of the handgrip zone in all directions, and it shall be located between the handgrip zone and the tool (see figure 7)

The risk of injury shall be brought to the attention of the user in the instruction manual

Key

1 Lower limit of the grip zone

Figure 5  Fixed guard on the drive side Figure 6  Safety distance between the grip

zone and the tool

Figure 7  Protecting guard 5.2.4.2 Other mobile parts

Driving and transmission parts as well as supports shall be fitted with fixed guards preventing access to moving parts (other than the tool) Guards shall meet the requirements of !EN 953" Openings in the guards and in the structure of the machine shall meet the requirements of table 4 of !EN ISO 13857:2008"

When the appliance includes removable processing attachments, so as to avoid trapping hazards, no part of the driving device shall protrude from outside the housing

5.3 !Electrical hazards

5.3.1 General

Electrical equipment, for example switches, that may be exposed to water, e.g during cleaning, they shall be protected to an appropriate IP rating according to EN 60529 and EN 60204-1

Electrical equipment shall comply with EN 60204-1 with specific requirements of 5.3 taking precedence

5.3.2 Safety requirements related to electromagnetic phenomena

The machines shall have sufficient immunity to electromagnetic disturbances to enable them to operate safely as intended and not fail to danger when exposed to the levels and types of disturbances intended by the manufacturer

The manufacturer of the machines shall design, install and wire the equipment and sub-assemblies taking into account the recommendations of the suppliers of these sub-assemblies

5.3.3 Protection against electric shock

The electrical equipment shall comply with Clause 6 of EN 60204-1:2006

5.3.4 Power circuits

Devices for detection and interruption of over-current shall be applied to each live conductor in compliance with

EN 60204-1:2006, 7.2.3 In case of single phase machines, no such device is required for the earthed neutral conductor

5.3.5 Protection against earth faults in control circuits

For machinery supplied from a single-phase conductor and an earthed neutral conductor, there is no requirement for double pole interruption of the control circuit The single pole interruption shall be in the phase conductor (see 9.4.3.1 of EN 60204-1:2006)

5.3.6 Emergency stop

Machines shall be fitted with at least one emergency stop (see 10.7 of EN 60204-1:2006), as far as the risk assessment carried out by the manufacturer doesn't allow to establish that such a device would not reduce the stopping time, or would not enable the special measures, required to deal with the risk, to be taken

In general no emergency stop is required for hand-held blenders and whisks In this case particular attention shall

be given to the accessibility of the normal OFF switch from the operator position

5.3.7 Motor enclosures

Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure (see 14.2 of

EN 60204-1:2006) that guarantees a minimum degree of protection of IP23."

5.4 Thermal hazards

Prevention of hazards due to the processing of hot foodstuffs with temperatures around 90 °C to 100 °C (heat radiation, steam, splashes) shall be considered to be satisfactory if the temperature of gripping zones comply with the test defined in table 1, clause 6

The following parts shall be considered to be in the food area as defined in !EN 1672-2:2005":

 attachments and tools including the parts which become immersed in the food, other areas of the attachments/tools, and the body of the machine if under intended conditions of use food product comes in contact with these and returns into the product

The food areas of whisks, beaters, blenders and other tools or attachments shall be designed to prevent as far as

is technologically possible, product becoming trapped, be easy to clean thoroughly and, if necessary, disinfect Fasteners, such as screws, bolts and nuts shall be avoided in food area as far as is technologically possible If these are used they shall be easy to clean thoroughly

The machine shall be designed to ensure that lubricants do not leak from it into the food and lubricants shall be compatible with food

5.5.3 Splash area

The following parts shall be considered to be in the splash area as defined in !EN 1672-2:2005":

 on/off controls

5.5.4 Non food area

All other parts of the machine shall be considered to be in the non food area as defined in !EN 1672-2:2005"

Key

2 Non food area

3 Marking of the depth of immersion

Figure 8  Hygiene zones

5.6 Ergonomics

information necessary to achieve the ergonomic objectives which the user have to follow shall be included in the instruction handbook."

A specifically designed support shall be separately provided if the mass of the machine is more than 10 kg

Dimension, number and location of the means of gripping and holding shall take into account the mass, volume, centre of gravity and power characteristics of the machine and the operating conditions

6 Verification of safety and hygiene requirements and/or measures

!This clause contains the methods of testing for the presence and adequacy of the safety requirements stated in Clause 5 All safety measures of Clause 5 contain self-evidence criteria of acceptance

Verification of the requirements can be made by means of inspection, calculation or testing These shall be applied

Methods of verification are given in Table 1."

!Table 1 Clause Method of verification

5.2.1 Visual inspection and manual test Handle the machine by the grips, put it on a table in

all the positions The machine shall not start

5.2.2 The test shall be carried out with the machine operating at a speed 20 % higher than the

maximum rotation speed of the un-laden machine, for 1 min minimum being fitted successively with its various possible tools No damage (bursting, permanent deformation) shall result from this test

5.2.3 The test on the un-laden machine specified above in 5.2.2 is sufficient to evaluate

compliance with this requirement

5.2.4 Visual inspection

5.3 Verification shall be in accordance with Clause 18 of EN 60204-1:2006

5.4 Dip the machine in operation to two thirds of the tool height into a vessel containing boiling water

Stop the heating

After 5 min, stop the machine and record the temperature of the gripping zones For each zone the probe is to be placed in three points at least 2 cm apart from one another

In none of these points shall the temperature exceed the limit of no burn over a time period of 10 s and according to the used material, as defined in

EN ISO 13732-1:2006

Check that no splashes have reached the gripping zones

Visual inspection Functional test

"

7 Information for use

7.1 !General

Information for use shall meet the requirements of Clause 6 of EN ISO 12100-2:2003 An instruction handbook shall be provided."

7.2 Instruction handbook

!The instruction handbook shall meet the requirements of 6.5 of EN ISO 12100-2:2003."

It shall indicate to the user the conditions of installation, use and maintenance (generally defined by the supplier of the electric/electronic equipment) to be met in order to achieve the electromagnetic compatibility

It shall include at least the following information:

a) information relating to installation:

 information on the method of electrical connection to supply;

 information on the method of fixing the support to the appliance

b) information relating to commissioning:

 information about prevention measures which have to be taken by the user;

 meaning of marks and labels

c) information on the equipment itself:

 weight of the machine;

 detailed description of the equipment, its fittings, its guards and/or safety devices;

 comprehensive range of applications for which the blender is intended and prohibited usages if any;

Whenever sound emission values are indicated the uncertainties "K" surrounding these values shall be

specified The operating conditions of the machinery during measurement and the measuring methods used shall be described;"

 value of the overcurrent protective device in the case of machines covered by !5.3.4"