Food processing machinery — Fixed deck oven loaders — Safety and hygiene requirements ICS 67.260... NORME EUROPÉENNE English Version Food processing machinery - Fixed deck oven loader
Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN ISO 12100-1:2003 and the following apply
NOTE Shifting, lifting, and loading in the oven are the three main functions of a fixed deck oven loader
3.1.1 shifting movement of the whole oven loader to the oven face
3.1.2 lifting vertical movement up and down
3.1.4 loading in the oven action of introducing and placing pieces of dough on the decks of the oven
3.1.5 unloading action of removing loaves from the oven deck once baking has finished
3.1.6 nominal mass of dough the mass the loader is intended for
General principle
A fixed deck oven loader generally consists of a frame mounted on castors supporting a lifting device and a supporting platform with the loading device (see Figure 1)
The frame is mounted on castors to enable the loader to be positioned in front of the oven for loading and unloading
The lifting device (e.g scissors lifting mechanism, lifting mast,…) allows the height of the oven loader to be varied for loading and unloading at different levels in the oven
The loading device comprises a frame and a belt in order to place the pieces of dough in the oven and to take out the loaves when baking has finished
3 Balancing system for the mobile parts in elevation (e.g.: springs, counterweights )
5 Loading device (frame and movable belt)
6 Transmission elements for carrying out various movements
7 Control devices for operating the 3 functions, (whether they be manually-controlled, semi-automatic or automatic)
8 Dough pieces to be loaded in the oven
Classification
Fixed deck oven loaders can be categorized into five types based on their three common functions: loading into the oven, lifting, and shifting These functions can be performed either manually or through mechanical operation.
Loading in the oven Lifting Shifting
Type 2 Power operated Manual Manual
Type 3 Power operated Power operated Manual
Type 4 Manual Power operated Manual
Type 5 a Power operated Power operated Power operated aType 5 is excluded from the scope of this document.
NOTE Usual moving speeds of the mechanically operated equipment are as follows:
General
This clause outlines all major hazards, hazardous situations, and events identified through risk assessment as significant for this type of machinery, necessitating action to eliminate or mitigate the associated risks.
Before using this document it is important to carry out a risk assessment of the fixed deck oven loaders to check that it has the hazards identified in this clause.
Mechanical hazards
The significant mechanical hazards are:
Zone 1: range of movement of loading device and its belt in relation to its support: fixed table (abrasion and shearing hazards)
Zone 2: range of lifting movement of oven loader (shearing hazard due to access to scissors mechanism and crushing hazards for mast systems)
Zone 3: space below oven loader when lifting: deck oven loader support, oven loader and belt (crushing and impact hazards in the event of failure and falling)
Zone 4: range of movement of the castors (crushing and impact hazards)
Zone 5 encompasses the drive mechanisms for oven deck loaders (types 2 and 3), lifting movement mechanisms for type 3 and 4 deck oven loaders, and shifting movement mechanisms exclusive to type 5 deck oven loaders This zone presents potential hazards including crushing, shearing, and drawing-in risks.
Zone 6: range of movement of the equipment (crushing and impact hazards including in the event of the loss of stability or failure)
Figure 2a (scissors system) and Figure 2b (mast system) show the danger zones a) Danger zones – Scissors system b) Danger zones – Mast system
Electrical hazards
Hazard of electric shock from direct or indirect contact with live components
Hazard from external influences on electrical equipment (e.g cleaning with water, dust)
During the movements of the equipment, there is a risk due to the damaging of the supply cable (e.g short circuit).
Hazard generated by neglecting hygienic design principles
The neglect of hygienic principles can create unacceptable modification of foodstuff and therefore a risk to human health, i.e through physical, chemical or microbial pollution.
Hazards generated by neglecting ergonomic principles
During operation, cleaning and maintenance there is a risk of injury or chronic damage to the body resulting from awkward body postures
Operating an oven deck loader requires repetitive hand and arm movements, such as loading dough pieces, positioning equipment, and placing items in the oven, which can lead to repetitive strain injuries.
Pneumatic and hydraulic equipment
Pneumatic and hydraulic systems pose significant hazards, including crushing, shearing, ejection of parts, and fluid injection Additionally, stored energy in these systems can lead to unexpected movements of mechanisms, even when power supplies are turned off.
5 Safety and hygiene requirements and/or protective measures
General
Machinery shall comply with the safety and hygiene requirements and/or protective measures of this clause
The machine will be designed in accordance with EN ISO 12100 principles to address relevant but non-significant hazards, such as sharp edges, that are not covered in this document.
NOTE For hazards which are to be reduced by the application of type B standards such as EN 574, EN 614-1,
According to standards such as EN 953, !EN ISO 13849-1, EN 982, EN 983, EN 1037, EN 1088, and EN 60204-1, manufacturers are required to conduct a risk assessment to determine the applicable requirements of these standards This risk assessment is an integral component of the overall risk assessment for the machine.
To mitigate risk through the physical arrangement of installed machinery, manufacturers must include in the user information details about the reduction methods provided, any applicable limiting values, and, when relevant, the verification methods.
To minimize risk, manufacturers must provide a safe working system for machinery, including essential details in the user information about the system and the necessary training elements for operating personnel.
Mechanical hazards
General
!The safety related parts of the control systems shall present at least a performance level c defined in accordance with EN ISO 13849-1:2008
Unless otherwise specified, interlocking guards shall be at least interlocking without guard locking as defined in EN 1088:1995, 4.2.1 and they shall comply with EN 1088:1995, Clauses 5 and 6
Fixed guards or machine components that serve as guards must have their fixing systems remain attached to either the guards or the machinery when the guards are removed, provided they are not permanently affixed, such as through welding.
Zone 1: Range of movement of oven loader and its belt, in relation to its support
5.2.2.1 Type 1 and 4 fixed deck oven loaders: Manual loading in the oven
The gap between the oven loader (L 2 in Figure 3) handle and any fixed part of the frame shall be greater than or equal to 40 mm
NOTE EN 349:1993, Table 1 recommends 25 mm in order to avoid crushing fingers Since the operator may wear gloves, this is not considered sufficient for the abrasion hazard
For oven loaders with side-mounted handles, the handle must have a minimum length of 150 mm To ensure safety, a guard with a minimum diameter of 50 mm should be installed between the handle and the frame, effectively keeping the hand, including the thumb, at a safe distance from the frame.
Figure 3 — Oven loader handle 5.2.2.2 Type 2 and 3 oven deck loaders: Mechanically operated loading in the oven
The oven loading control shall require the use of both hands This can be achieved by using a two hand control device in accordance with type II of EN 574
To prevent the simultaneous actuation of both push-buttons with one hand, it is essential to maintain a separation distance of at least 260 mm between them, as outlined in section 8.2 or similar solutions in Annex A of EN 574:1996 This configuration is visually represented in Figure 4a.
To ensure safety, access to the in-running nip of the loading device must be restricted, which can be achieved through the installation of a guard, as illustrated in Figure 4b This includes safeguarding by distance and the use of a protective guard for the in-running nip.
Key a Input or output devices b Roller c Guard of the in-running nip d ≥ 260 mm
Zone 2: Range of movement of the movable part when lifting
5.2.3.1 Type 1 and 2 fixed deck oven loaders: Manually controlled lifting
To ensure safety, operators must maintain a safe distance from the danger zone by using a control device that requires both hands This involves one hand to unlock the oven loader and the other to initiate and control the vertical movement.
Figure 5 — Example of control device requiring the use of both hands
5.2.3.2 Type 3 and 4 oven deck loaders: Mechanically operated lifting
In order to avoid shearing and crushing risks, the control shall require the use of both hands, in accordance with 5.2.2.2.
Zone 3: Area situated below the movable part when lifting
When servicing the machine in an upright position, such as during spring replacement, it is essential to implement a safety mechanism to prevent gravity-induced falls This can be achieved through a manually operated mechanical restraint device.
Maintenance work can be performed safely when the machine's platform is fully lowered onto mechanical supports The manufacturer must provide details about these supports in the user instructions.
5.2.4.2 Type 1 and 2 oven deck loaders: Manually operated lifting
Ropes and mechanical chains shall be designed to have a working coefficient of 5
Measures shall be taken to prevent falling of the platform in case of rupture of a load bearing component e.g by doubling of the spring
The machine's design must guarantee that any failure of load-bearing components is immediately noticeable The instruction manual will clearly state that the machine must be halted until repairs are completed.
5.2.4.3 Type 3 and 4 fixed deck oven loaders: Mechanically operated lifting
Ropes and mechanical chains shall be designed to have a working coefficient of 5
A device to prevent falling shall be provided This shall be one of the following or other system with equivalent safety level:
one (or several) compensating spring(s);
To ensure the oven loader operates within its designated range, overrun limit switches must be installed at both the top and bottom positions These switches are designed to halt the equipment's movement within one second.
Zone 4: Range of movement of castors
The oven loader's handle and control must be strategically placed to keep the operator clear of the castors' movement path.
Moreover, the instruction handbook shall describe the installation of any castor guide rails.
Zone 5: Drive mechanisms
Access to transmission machinery (chain, belt ) shall be prevented by fixed guards in accordance with
EN 953, or interlocking guards without guard locking in accordance with EN 953 and EN 1088.
Zone 6: Range of movement of whole equipment
Static and dynamic tests shall be carried out on each machine Stability test can be carried out as a type examination
For the purpose of this document, the critical mass for the overload tests is the sum of:
the mass of the oven loader support (see (4) in Figure 1); plus
the loading device's mass (see (5) in Figure 1); plus
the nominal mass of dough specified by the manufacturer in the instruction handbook (see (8) in Figure 1), which shall be evenly distributed during testing
A static test shall be carried out with 1,5 times the critical mass, whether the equipment is manually or mechanically operated
The test involves loading the equipment, prepared for its intended use, with a weight equal to 150% of the critical mass and elevating it to the highest position This test must last for a minimum of one hour without any movement of the load.
At the end of the test, after load removal, no permanent deformation shall be observed
A dynamic test shall be carried out with 1,1 times the critical mass
The test shall be carried out for each movement of the loader
The test involves loading the equipment to its intended use state with 110% of the critical mass and performing three complete cycles of raising and lowering this load.
The mechanisms shall function correctly during the test, but neither velocity nor heating is to be considered
With regard to automatic stops, in case there is no locking mechanism, a 50 mm load movement is permissible after their operation
The equipment shall not tip or fall and shall comply with the following requirements:
free standing equipment shall not tip or fall under the following conditions:
equipment tilted 10° from the horizontal plane in the most unfavourable direction;
oven loader in position for loading the belt, at the working height specified in the instruction handbook;
oven loader with the nominal mass of dough on the belt;
if the equipment is to be attached to the oven, the instruction handbook shall specify the type of mounting and means of attachment;
if the equipment is to be fixed to a wall or ceiling, the instruction handbook shall indicate the values of forces at the fixing points.
Electrical hazards
General
The electrical equipment shall comply with EN 60204-1, with the following precisions.
Safety requirements related to electromagnetic phenomena
Machines must possess adequate immunity to electromagnetic disturbances, ensuring safe operation as designed and preventing failures that could pose risks when subjected to the manufacturer's specified levels and types of disturbances.
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.
Cleaning with water
Fixed deck oven loaders should not be cleaned with pressurized water due to hygiene and contamination concerns Despite this, it is challenging to ensure that this cleaning method is never employed, which is why the requirements outlined in this clause are necessary to mitigate electrical risks.
Electrical components on fixed deck oven loaders must meet the protection standards outlined in EN 60529 All electrical parts, including motors, should be housed in enclosures with a minimum rating of IP54 for adequate safeguarding.
The manufacturer shall include in the instruction for use a warning against the use of pressurised water for cleaning the fixed deck oven loader.
Protection against electric shock ! ! ! ! deleted text " " " "
The electrical equipment shall comply with !Clause 6 of EN 60204-1:2006".
Power circuits ! ! ! !deleted text" " " "
Devices for detection and interruption of over-current shall be applied in compliance with !7.2.3 of
Protection against earth faults in control circuits
For machinery powered by a single-phase conductor with an earthed neutral, double pole interruption of the control circuit is unnecessary Instead, a single pole interruption should be implemented in the phase conductor, as outlined in section 9.4.3.1 of EN 60204-1:2006.
Emergency stop
Machines must be equipped with at least one emergency stop, as specified in section 10.7 of EN 60204-1:2006, unless the manufacturer's risk assessment demonstrates that such a device would not decrease stopping time or facilitate necessary risk mitigation measures.
Rotary rack ovens typically do not require an emergency stop; however, it is crucial to ensure that the normal OFF switch is easily accessible from the operator's position.
Start function ! ! ! !deleted text" " " "
Start devices shall be designed to reduce the risk of inadvertent operation by conforming to !10.6 of
Unexpected start-up ! ! ! ! deleted text " " " "
The hazards from mechanical parts unexpectedly restarting by restoration of energy supply after an interruption shall be prevented by conforming to !7.5 of EN 60204-1:2006".
Electrical safety during movement
For wheel-mounted fixed deck oven loaders, the manufacturer shall specify in the instructions handbook:
the rules for installation of the cable, and/or
the type of supply cable to be used for limiting the risk of damaging the cable
Motor enclosures
Motors with a protection rating lower than IP23 must be installed within an enclosure that ensures at least an IP23 protection level, as specified in EN 60529 and EN 60204-1.
Electrical requirements of controls
Control actuating devices, signals and display elements shall have a degree of protection IP54 (see
Hygiene requirements
General
Fixed deck oven loaders shall be designed and manufactured in accordance with EN 1672-2 Annex B (normative) provides additional information
The three zones defined in EN 1672-2 are presented in Figure 6 and are as follows (the precise boundary between the zones depends on the detailed design of the equipment):
Food area
The food area consists of the oven loader belt.
Splash area
The splash area comprises the upper surfaces of the oven loader.
Non food area
The non food area comprises all the surfaces that have not been mentioned in 5.4.2 and 5.4.3
Hazards generated by neglecting ergonomic principles
To enhance safety and efficiency, equipment design must prevent awkward body postures during operation, maintenance, and cleaning Additionally, the use of automatic loading devices is essential to minimize repetitive work, as outlined in Annex A of EN 614-1:2006.
Control devices shall be positioned within easy reach of the operator !(see for example 5.3.4 and 10.1.2 of
EN 60204-1:2006)", as specified in !Annex A of EN 614-1:2006"
For manual equipment, the effort to lift the oven loader and dough shall not exceed 150 N, with the nominal mass of dough permitted on the belt
The effort to move the oven loader in front of the oven shall not exceed 150 N, with the nominal mass of dough on the belt.
Pneumatic and hydraulic equipment
All pneumatic components and piping shall conform to the requirements of EN 983 All hydraulic components and piping shall conform to the requirements of EN 982
Unexpected start-up shall be prevented using the measures described in EN 1037 and a separate means of isolation shall be provided with for each type of energy
6 Verification of safety and hygiene requirements and/or protective measures
This section outlines the testing methods to verify the presence and sufficiency of the safety requirements specified in Clause 5, which includes clear and self-evident acceptance criteria for all safety measures.
Verification of requirements can be conducted through inspection, calculation, or testing, all performed on a fully commissioned machine While some checks may require partial dismantling, this does not affect the validity of the verification results.
Methods of verification are given in Table 2
Safety requirements and/or measures
5.2.2 Zone 1 By measurement and functional test
5.2.3 Zone 2 By inspection, measurement and functional test
By functional test and measurement of stopping time for the overrun micro switches
5.2.5 Zone 4 By inspection and measurements
5.2.6 Zone 5 By inspection and functional test for the mobile safeguards with interlocking device
By test: equipment tilted 10° from the horizontal plane in the most unfavourable direction, oven loader in position for loading the belt and with the nominal mass of dough
!5.3 Electrical hazards Verification shall be in accordance with Clause 18 of EN 60204-1:2006." 5.4 Hygiene According to clause 6 of EN 1672-2:2005 and to Annex B of this document
5.5 Ergonomics By measurement of the forces, distances, heights …
By inspection of the visibility of indicators, push-buttons etc
General
Information for use shall meet the requirements of Clause 6 of EN ISO 12100-2:2003 An instruction handbook shall be provided.
Instruction handbook
The manufacturer shall provide an instruction handbook according to subclause 6.5 of EN ISO 12100-2:2003
In particular, the instruction handbook shall contain:
nominal mass of dough (see 3.1.7), that the loader can lift without any risk for the user, during the normal use of the equipment;
provisions for handling, transportation, storage, installation and starting up;
The manufacturer recommends a working height of 700 mm for manual loading of the belt and for the manual movement of the entire loader.
1 000 mm (corresponding most often to the first oven loading level);
When cleaning equipment, it is essential to isolate the machinery before starting the process Use a brush and vacuum cleaner for belt cleaning, while soap and water along with a plastic scraper are recommended for other equipment Avoid metallic tools and high-pressure jets, and ensure to display a warning sign indicating "no cleaning with water jet" to prevent accidents.
instructions for isolating the equipment to ensure safe conditions during repair, maintenance and cleaning operations, including the use of warning sign "risk of electric shock";
precautions during maintenance, e.g.: the equipment shall be put in its lowest stable position;
the values of forces at fixing points and the dimensions of the fixing elements if the equipment is fixed;
In the event of repair or maintenance, it is crucial to isolate the machine safely by disconnecting all energy supplies, locking the disconnecting device, neutralizing any residual energy, and conducting tests Additionally, cylinder cleaning operations should only be performed when the electric supply is turned off.
a list and identification of spare parts
For the installation of a guide rail for the castors on the floor, the manufacturer shall indicate that the rail shall:
be situated preferably as close as possible to the oven, and no more than 300 mm from the bench ;
if this condition is not achieved, be sunk into the floor (see Figure 7a) ;
have smooth ends (see example in Figure 7b);
the limits that shall be respected and the measures to be taken for ensuring stability during use, transportation, assembly, dismantling when out of service, testing or foreseeable breakdowns;
In the event of an accident or breakdown, it is crucial to follow the designated operating procedures Additionally, if a blockage is anticipated, specific methods should be implemented to safely unblock the equipment.
the specifications of the spare parts to be used, when these affect the health and safety of operators;
if need be: the description of the adjustment and maintenance operations to be carried out by the user and the preventive maintenance measures to be observed;
if need be: instructions designed to enable adjustment and maintenance to be carried out safely, including the protective measures to be taken during these operations;
For machinery that can be connected to an electricity supply, it is essential to provide users with a warning that ensures the plug remains visible from all accessible points.
where appropriate, a test report detailing the static and dynamic tests carried out by or for the manufacturer or his authorised representative;
The instruction handbook and any sales literature for the machine must include information on airborne noise emissions, as determined and declared in accordance with Annex A of the relevant European Standard.
the A-weighted emission sound pressure level at workstations, where this exceeds 70 dB(A); where this level does not exceed 70 dB(A), this fact shall be indicated,
the peak C-weighted instantaneous sound pressure value at workstations, where this exceeds 63 Pa
(130 dB in relation to 20 àPa),
the A-weighted sound power level emitted by the machinery, where the A-weighted emission sound pressure level at workstations exceeds 80 dB(A)
When reporting sound emission values, it is essential to specify the associated uncertainties "K." Additionally, the operating conditions of the machinery during measurement and the methods used for measurement must be clearly described This includes an overall plan and an example, such as the smooth end of a rail.
4 Protruding or embedded means of guidance
5 Embedded means of guidance d ≤ 300 mm
Marking
The minimum markings shall include:
the business name and full address of the manufacturer and, where applicable, his authorised representative;"
the year of construction, that is the year in which the manufacturing process is completed;"
designation of series or type, if any;
serial or identification number, if any;
rating information (mandatory for electrotechnical products: voltage, frequency, power, etc., in accordance with !16.4 of EN 60204-1:2006")
Noise test code for fixed deck oven loaders (grade 2)
Terms and definitions
The terms and definitions shall be in accordance with EN ISO 12001:1995.
Installation and mounting conditions
The appropriate test environment for measuring the emission sound pressure level must be a flat outdoor area, such as a parking lot, or an indoor space that offers a nearly free field over a reflecting plane This setup must comply with the specifications outlined in Annex A.
To accurately assess the noise emission values of machinery, it is crucial to prevent electrical conduits, piping, or air ducts connected to the equipment from radiating excessive sound energy This can be achieved by implementing damping techniques or partially encasing these components.
Operating conditions
During the determination of the emission sound pressure level at the work-place, the operating conditions shall be as follows:
the equipment shall be empty;
it shall operate at its maximum speed.
Emission sound pressure level determination
The determination of the emission sound pressure level (A-weighted) shall be done in accordance with
The measurement time for sound pressure level measurements for the determination of the emission sound pressure level shall be 30 s
The measurement shall be done at the normal work station without the operator being present:
0,50 m ± 0,02 m in front of the control board of the equipment
The background noise must be assessed using A-weighted sound pressure levels or within specific frequency bands It should be at least 6 dB lower than the noise generated by the machine being tested, with a preference for a difference greater than 15 dB.
NOTE Emission sound pressure levels using other frequency weightings or in octave or one-third octave frequency
Measurement uncertainties
A standard deviation of reproducibility from 0,5 dB to 2,5 dB is expected for the A-weighted emission sound pressure level determination (see EN ISO 11201).
Information to be recorded
All technical requirements of the noise test code must be documented, including any deviations from the code or basic noise emission standards, along with the technical justification for these deviations.
Information to be reported
The information to be included in the report is at least that which the manufacturer requires to prepare a noise declaration or the user requires to verify the declared values
The essential information required includes the identification of the manufacturing company, machine type, model, serial number, and year of manufacture Additionally, it should reference the basic noise emission standard(s) utilized, describe the mounting and operating conditions, specify the microphone position for measuring the emission sound pressure level at the workstation, and present the obtained noise emission value.
All requirements of the noise test code must be confirmed as fulfilled; if not, any unfulfilled requirements should be clearly identified Additionally, any deviations from the requirements must be documented, along with a technical justification for each deviation.
Declaration and verification of noise emission values
The declaration of the noise emission value shall be made as a dual-number noise emission declaration according to EN ISO 4871
!It shall declare the emission sound pressure level L pA and the respective uncertainty K pA according to 7.2."
The uncertainty K pA is expected to have a value of 2,5 dB
The noise declaration must confirm that the noise emission value is derived from the specified test code and the fundamental standard EN ISO 11201 If this assertion is inaccurate, the declaration must explicitly outline any discrepancies from the noise test code (as detailed in Annex A) and/or from the basic standards.
Verification will be conducted in accordance with EN ISO 4871, utilizing the same mounting, installation, and operating conditions as those employed during the initial assessment of noise emission values.
Principles of design to ensure the cleanability of fixed deck oven loaders
Definitions
For the purpose of this Annex, the following definitions apply
B.1.1 easily cleanable designed and constructed to permit the elimination of soil by a simple cleaning method (e.g manual cleaning)
B.1.2 fitted surfaces surfaces separated by a distance less than or equal to 0,5 mm
B.1.3 joined surfaces surfaces between which no particle of product becomes trapped in small crevices, thus becoming difficult to dislodge and so introduce a contamination hazard
Materials of construction
Type of materials
Materials of construction for food area shall comply with 5.2 of EN 1672-2:2005
Some materials (e g plastics) shall be the subject to overall or specific migration tests
European Directives outline the approved materials that can come into contact with food intended for human consumption, as referenced in CEN/TR 15623 Additionally, materials not specified in these directives may be used, provided that their compatibility with food is demonstrated.
Surface conditions
The surface finish of materials must allow for easy cleaning under acceptable conditions, with roughness values Rz adhering to the specifications outlined in Tables B.1 and B.2 of EN ISO 4287.
!Table B.1 — Surface conditions for food area
According to manufacturer cleaning specifications Netting – nets – perforated metal
According to manufacturer cleaning specifications
!Table B.2 — Surface condition for splash area
According to manufacturer cleaning specifications
Design
Connections of internal surfaces
Connections shall have the same roughness as the connected surfaces These shall be designed to avoid any dead space, see EN 1672-2.
Connections of internal surfaces
B.3.2.1 Connections of internal surfaces for food area
Two surfaces shall be connected according to:
rounded edge having a radius greater than a curve of minimum radius (r 1 ) of 3 mm obtained by:
machining (cutting into material mass);
bending the sheet metal (bending and forming);
design (in moulds, shells of foundry, injection and blasting ) (see Figure B.1);
or by welded assembly with grinding and polishing (see Figure B.2);
for an internal angle (α 1 ) greater than or equal to 135° there are no special requirements for the radius (see Figure B.3)
Three surfaces shall be connected (see Figure B.4):
by using rounded edges, with two rounded edges having a radius greater than or equal to 3 mm and the third having a radius greater than or equal to 7 mm;
by angles of 135° (α1) so that the dimension (l1) between two bends is then equal to or greater than
B.3.2.2 Connections of internal surfaces for splash area
If two surfaces are perpendicular, the radius (r 2 ) shall be greater than 1 mm (see Figure B.5)
If the internal angle (α2) is between 60° and 90°, the radius (r1) shall be greater than or equal to 3 mm (see Figure B.6):
When two perpendicular surfaces are welded together, the weld shall be watertight (see Figure B.7) A ground finish is acceptable
B.3.2.3 Connections of internal surfaces for non food area
Surface assemblies and overlaps
The sheet metal assembly methods shall take into account the expanding or contracting due to temperature variations
B.3.3.2 Surface assemblies and overlaps for food area
Assembled surfaces are considered to be joined either:
by a continuous weld (see Figure B.8);
or by a continuous sealed and flushed joint (see Figure B.9)
In cases of unavoidable technical constraints, such as long sheet metal parts with varying thicknesses, assemblies can be created by overlapping sheets, ensuring that the assembled surfaces are properly joined together.
The upper surfaces must overlap the lower surfaces in the direction of liquid flow, with a minimum separation distance (h) of 30 mm at the end of the overlap and the corner (refer to Figure B.10).
If this is impossible to construct, connections shall comply with the requirements concerning rounded areas in the food area (see B.3.2.1 and Figure B.11)
or by continuous sealed and flush jointing
When the combined thickness of the overlapping section and joint exceeds 1 mm, it is necessary to chamfer the upper part to reduce the thickness (d) to 1 mm or less, as illustrated in Figure B.12.
Figure B.12 B.3.3.3 Surface assemblies and overlaps for splash area
by means of a profile which cannot be pulled away and which is installed before assembly (see Figure B.13):
by flush bonding (the returns of the part used for bonding shall have a flange length (l 2 ) greater than
6 mm and the flash of the bond shall not have a shrinkage (s) more than 0,5 mm), (see Figure B.14)
The components should be assembled with a maximum clearance of 0.5 mm, ensuring that the upper surfaces overlap the lower surfaces in the direction of product flow Additionally, an overlapping distance of at least \( r_e \) is required.
30 mm is essential to prevent liquid rising by a capillary action (see Figure B.15)
Figure B.15 B.3.3.4 Surface assemblies and overlaps for non food area
Fasteners
If construction requires the use of hexagon socket head screws embedded in a spot-face:
either the construction shall comply with the Figure B.16 and the manufacturer shall prescribe suitable cleaning facilities in the instruction handbook;
or the manufacturer shall take the necessary steps to fill in the spot-face by sealed and lasting plugs complying with the requirements for the food area
Pin drive systems must be solid and assembled as flush as possible to be authorized Manufacturers are permitted to implement an inspection procedure to verify adherence to this requirement.
Easily cleanable fasteners shall be chosen from those in Figure B.17
The fasteners easily to be cleaned, shall be chosen amongst those on Figure B.17
If construction requires the use of hexagon socket screws embedded in a spot-face hole, the design shall comply with:
Manufacturers can outline the necessary cleaning facilities, such as high-pressure jets, in the instruction handbook, adhering to the guidelines illustrated in Figure B.16 for the food area.
or the manufacturer shall take all necessary measures to plug the spot-facing with sealed plugs
B.3.4.3 Fasteners for non-food area
Feet, support and bases for cleaning the machines underneath
B.3.5.1 Non-portable and non-tilting
To determine the minimum height (H) of equipment feet or base, refer to the access distance (P) specified in Table B.3, which allows for the cleaning of positioning surfaces (see Figure B.18).
Figure B.18 — Machines provided with feet
B.3.5.2.1 Fixed machines with or without a base
Fixed machines must be securely anchored to the floor using a continuous and sealed joint, as specified in the instruction handbook (refer to Figure B.19), or they should have feet (H) that are at least 150 mm in height.
If the cleaning space depth (L) does not exceed 150 mm, the height (H) can be minimized to 100 mm, provided that all access options are considered (refer to Figure B.20).
If the foot surface is greater than 1 dm 2 , the feet shall be considered to be a base (with interposed seal) (see Figure B.21)
The castors must be designed for easy cleaning As illustrated in Figure B.22, if the greater width of the covering at the wheel's circumference (b) is 25 mm or less, then the minimum dimension (a) should be at least 3.5 mm Conversely, if b exceeds 25 mm, a must be a minimum of 6 mm.
Ventilation openings
B.3.6.1 Ventilation openings for non food area
Ventilation openings shall be located in the non-food area
Their design shall prevent any infiltration or retention of fluid in the machine
To prevent rodent access in technical areas of machines, it is essential to install guards that restrict entry The minimum dimension of any openings should be less than or equal to a specified size to ensure effective protection.
B.3.6.2 Ventilation openings for splash area
In case of technical constraints, ventilation openings may be in the splash area In such cases, they shall be designed to be cleanable
Whenever possible, for machines standing on the floor, a guard shall prevent access to rodents in any technical areas of the machine
The smallest dimension of the opening (b) shall be less than or equal to 5 mm (see Figure B.23).
Hinges
Whenever possible, the manufacturer shall eliminate swivel points from the food area
If their presence in the food area is technically necessary, then:
they shall be easily removed;
if they cannot be removed, all surfaces shall be accessible
Assemblies with a fixed component must utilize a joint specifically designed to prevent infiltration Access to these areas is permitted when the passage width (\$l_3\$) is at least twice the depth (\$p\$), and it should never be less than 10 mm (refer to Figure B.24).
B.3.7.2.1 Control panel in the non-food area
Normally, the control panel should be in the non-food area and should also be cleanable
B.3.7.2.2 Control panel in the splash area
If it is not possible for technical reasons to place the control panel in the non-food area the various controls shall have easily cleanable surfaces
The distance L between two elements shall be greater than or equal to:
12,5 mm if their height h is less than or equal to 8 mm (see Figure B.26)
If the above requirements cannot be complied with, controls shall be protected by a cap (see Figure B.27)
Relationship between this European Standard and the Essential
Requirements of EU Directive 98/37/EC
This European Standard was developed under a mandate from the European Commission and the European Free Trade Association to ensure compliance with the Essential Requirements of the New Approach Directive Machinery 98/37/EC, as amended by 98/79/EC.
Once cited in the Official Journal of the European Union and implemented as a national standard in at least one Member State, compliance with this standard's normative clauses provides a presumption of conformity with the relevant Essential Requirements of the Directive and associated EFTA regulations.
WARNING — Other requirements and other EU Directives may be applicable to the product(s) falling within the scope of this standard
! Relationship between this European Standard and the Essential
Requirements of EU Directive 2006/42/EC
This European Standard was developed under a mandate from the European Commission and the European Free Trade Association to ensure compliance with the Essential Requirements of the New Approach Directive 2006/42/EC.
Citing this standard in the Official Journal of the European Union and implementing it as a national standard in at least one Member State grants a presumption of conformity with the relevant Essential Requirements of the Directive and associated EFTA regulations, within the scope of the standard's normative clauses.
WARNING — Other requirements and other EU Directives may be applicable to the product(s) falling within the scope of this standard."
[1] !CEN/TR 15623, Food processing machinery — Route map — Materials for food area
[2] EN ISO 14121-1, Safety of machinery — Risk assessment — Part 1: Principles (ISO 14121-1:2007)"