1 Scope 1.1 This document specifies the safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food,
Terms and definitions
For the purposes of this document, the terms and definitions given in !EN ISO 12100-1:2003" and in
!EN 1672-2:2005" and the following apply
3.1.1 nominal load mass of unsoaked lettuce, in kilograms, intended by the manufacturer to be processed
Description
Classes of machines
For those machines, two classes are defined:
class 1: machines having a rotation speed up to 500 rpm;
class 2: machines having a rotation speed above 500 rpm up to 900 rpm.
Principal elements of a salad dryer
Salad dryers are made up as show in Figure 1 of:
tank (1) for receiving the spinning water;
perforated basket (generally removable) (2) in which the product to be spun is placed;
if necessary: a cover (7) intended to prevent from splashes This cover is not a safeguard against mechanical hazards, excepted for class 2
Figure 1.a – Dryer with a cover Figure 1.b – Dryer without a cover
General
This clause outlines all major hazards, hazardous situations, and events identified through risk assessment as significant for this type of machinery, necessitating actions to eliminate or mitigate risks.
Mechanical hazards
Access to the danger zones
Mechanical hazards arise from the risk of contact with the rotating parts
Figure 2.a — Dryer with a cover Figure 2.b — Dryer without a cover
In the example in Figure 2, the hazard zones are:
Hazard of impact or abrasion to fingers;
Zone 2: space between the tank and the rotating basket
Hazard of drawing in fingers;
Hazard of impact or entanglement of fingers;
Hazard of crushing or drawing in fingers;
Zone 5: access to the rotation zone of the basket through the water evacuation device
Hazard of impact and abrasion to fingers;
Zone 6: space between the lid of the tank and the cover in case of falling down of the cover
Loss of stability
Hazard of crushing and impact.
Incorrect assembly and fitting
Hazard of impact for fingers and hands.
Inadequacy of mechanical strength
Hazard of breakage and ejection of parts especially when processing other vegetables than salad.
Electrical hazards
Hazard of shock by direct or indirect contact with live parts.
Hazards generated by neglecting hygiene in machine design
Inability to clean food contact and splash areas effectively and thoroughly
Contamination of the food by undesirable materials including residues of food, microbiological hazards as well as residues of cleaning and disinfecting fluids
NOTE See also EN 1672-2 which deals with hygiene risks to the operator.
Hazards generated by neglecting ergonomic principles in machine design
Lack of applying ergonomic principles can be anything that causes wrong operation of controls, physical damage due to over-reaching, heavy loads, awkward posture, etc
5 Safety and hygiene requirements and/or measures
General
Salad dryers must adhere to safety requirements and protective measures outlined in this Clause Furthermore, their design should align with the principles of EN ISO 12100, addressing relevant but not significant hazards, such as sharp edges, that are not covered by this document.
!NOTE For hazards which are to be reduced by the application of another standard such as EN 1672-2, EN 60204-1 and
According to EN ISO 13857, manufacturers must conduct a risk assessment to determine the applicable requirements of the standard This risk assessment is an integral component of the overall risk assessment for the salad dryer.
When fixed guards or machine components that function as guards are not permanently affixed, such as through welding, their attachment systems must stay connected to either the guards or the machine during the removal process.
To minimize risk, the manufacturer must provide information on the physical arrangement or positioning of the installed dryer, including references to the reduction methods, any applicable limiting values, and verification means if necessary.
To minimize risk, the manufacturer must provide a safe working system for the dryer, including essential information on the system and the necessary training elements for operating personnel.
Mechanical hazards
General
The safety of the machines discussed in this document is primarily guaranteed through their design, shape, and material selection, in accordance with the specified requirements.
Access to the danger zones
The inside and outside of the basket shall not present any sharp parts, roughness or raised parts likely to create a hazard of impact or abrasion
If the impact or abrasion hazards is not withdrawn by design, the rotating basket shall disconnect itself immediately, as soon as its rotation becomes blocked, e.g by using a frictional drive
5.2.2.1.2 Zone 2: space between the tank and the basket
In any case the space between the tank and the basket shall be less than 8 mm or greater than 20 mm
By design, the drive device shall not present any sharp parts, nor create impact or entanglement
Access to the danger zone shall be prevented by fixed guards complying with EN 953
5.2.2.1.5 Zone 5: access to the rotation zone of the basket through the water evacuation device
The design of the spinning water evacuation device must ensure that fingers or hands cannot become trapped between the basket and the tank's bottom, adhering to the safety standards outlined in Table 4 of EN ISO 13857:2008 Furthermore, the device should be constructed in a way that prevents disassembly without the use of tools.
5.2.2.1.6 Zone 6: space between the tank and the cover
The cover shall be stable in full opening position (e.g at least 10° over the limit of stability)
The requirements of 5.2.2.1.1 to 5.2.2.1.6 apply with the following additional requirements for zones 1, 2 and 3
These machines shall have a stopping time less than 4 s or be equipped with an interlocked cover with guard locking
!All the interlocking devices associated with guards shall comply with EN 1088
The parts of the control system related to the interlocking shall meet at least category 1 of 6.2.2 of
EN 954-1:1996 or present at least a performance level c defined in accordance with
These guards shall comply with EN 953 and Table 4 of !EN ISO 13857:2008"
Instructions about the use and the maintenance of these devices shall be provided in the instruction handbook.
Stability
Salad dryers shall be designed and manufactured to not slip or topple over during intended operating conditions and shall satisfy to the tests specified in Table 1 of Clause 6
If the machine fails to meet the requirements outlined in Table 1, Clause 6, it must be repaired, and the instruction manual should specify the values of forces and dimensions of the fixing points.
A machine fitted with three castors shall have at least one castor fitted with a locking device to prevent at minimum rolling
A machines fitted with four castors shall have at least two castors (or sets of castors) fitted with a locking device.
Assembly and fitting
The design of the basket and drive device shall ensure that the basket cannot be assembled in a wrong way
In addition, conditions of proper assembly and fitting shall be provided in the instruction handbook.
Inadequacy of mechanical strength
The strength of the basket and its driving device shall be sufficient to avoid breakage in all intended operating conditions (e.g load, speed).
Electrical hazards
General
!Controls shall have a minimum degree of protection of IP55 as defined in EN 60529:1991 and the whole machine shall have a minimum degree of protection of IP34
Electrical equipment, for example switches, that may be exposed to water, e.g during cleaning, shall be protected to an appropriate IP rating according to EN 60529 and EN 60204-1
The electrical equipment shall comply with EN 60204-1:2006, with the following precision."
Safety requirements related to electromagnetic phenomena ! ! ! ! deleted text " " " "
Machines must possess adequate immunity to electromagnetic disturbances to ensure safe operation and prevent dangerous failures when subjected to the manufacturer's specified levels and types of disturbances The manufacturer is responsible for designing, installing, and wiring the machines and their sub-assemblies, adhering to the recommendations provided by the suppliers of these components.
Protection against electric shock
The electrical equipment shall comply with Clause 6 of EN 60204-1:2006."
Power circuits ! ! ! ! deleted text " " " "
Devices for detection and interruption of overcurrent shall be applied to each live conductor in compliance with
!7.2.3 of EN 60204-1:2006" 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
Machinery powered by a single-phase conductor with an earthed neutral does not require double pole interruption for the control circuit; instead, a single pole interruption is sufficient in the phase conductor, as outlined in section 9.4.3.1 of EN 60204-1:2006.
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.
Salad dryers 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.
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."
Hygiene
General
The machine shall be designed in accordance with !EN 1672-2:2005" and the requirements given below It shall also be designed in accordance with Annex B
Hygiene zones, as defined in !3.4 of EN 1672-2:2005", are shown in Figure 3.
Food area
The following parts are considered to be in the food area as defined in !EN 1672-2:2005"
inner side of the cover;
all the cover if this is a grid
Figure 3.a — Dryer with a cover Figure 3.b — Dryer without a cover
Splash area
The following parts are considered to be in the splash areas as defined in !EN 1672-2:2005":
outside of the tank if there is no cover.
Non food area
The remainder of the appliance.
Surface finish
The maximum roughness values shall comply with the requirements of !EN 1672-2:2005" and Annex B.
Cleanability
All food and splash areas shall be easily cleanable and capable of disinfection
In food and splash areas, fasteners such as screws, bolts, rivets etc shall be avoided unless technically necessary These should be chosen from those of Figure B.17 of Annex B
NOTE Because of the problem of contamination the machines are not intended to be cleaned with high pressure waterjet (see 7.2.d).
Ergonomics
The safeguards outlined in section 4.8 of EN ISO 12100-2:2003 and EN 614-1:2006 must be considered Additionally, the instruction handbook should include all necessary information to meet the ergonomic objectives that users are required to follow.
6 Verification of the safety and hygiene requirements and/or measures
This clause 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 the requirements can be conducted through inspection, calculation, or testing, as outlined in Table 1 This process should be performed on a fully commissioned machine, although partial dismantling may be required for certain checks Importantly, such partial dismantling will not affect the validity of the verification results.
5.2.2 By visual inspection and measurement
5.2.3 The machine is inclined at an angle of 10° in relation to the horizontal plane
When the machine is tilted at a 10° angle and contacts the support surface, it must be placed on an accessory support inclined at the same 10° angle in the least favorable direction, ensuring the machine returns to a horizontal position.
If the machine is to be fixed to the ground, the manufacturer shall indicate in his instruction manual the value of the fixation force
!5.3 Verification shall be in accordance with Clause 18 of EN 60204-1:2006."
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 instruction handbook shall meet the requirements and advice of 6.5 of EN ISO 12100-2:2003 It shall include at least the following information:
To ensure electromagnetic compatibility, users must adhere to the installation, usage, and maintenance guidelines provided by the supplier of the electric or electronic equipment This includes essential information regarding the transport, handling, and storage of the equipment.
It is essential to adhere to specified limits and implement necessary measures to ensure stability during various stages, including use, transportation, assembly, dismantling when out of service, testing, and potential breakdowns Additionally, relevant information regarding commissioning should be provided, particularly focusing on these aspects.
size and position of drainage connection;
information about prevention measures which have to be taken by the user including warning to use suitable flooring to prevent slipping; c) information to the equipment itself, in particular:
detailed description of the equipment, its fittings, its guards and/or safety devices;
comprehensive range of applications for which the machines are intended and prohibited usage if any;
machine weight and component weights if the machine is supplied in parts;
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, a description of the machinery's operating conditions during measurement and the methods employed for measurement should be provided.
data about electrical equipment and electrical wiring diagram;
values for the fixation forces when the machine is to be fixed in the ground d) information relating to the normal operating conditions:
modes and means for stopping the machine;
elements of training to be provided to the operator for the safe operation of the machine;
recommended use including the types of foods which can be fed, and safeguards and any limitations on the use;
arrangements which the user has to take to ensure the machine is stable as required in 5.2.3;
any limitation on hosing the machine;
any ergonomic considerations which the user should take (see 5.5);
proper removal and fitting of the basket (with regard to safety considerations);
method of cleaning food areas, splash areas and non-food areas and the recommended cleaning products;
!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." e) information for maintenance
The maintenance manual shall include:
the lubrication drawing, frequency of operations and list of products to be used;
instructions to isolate the machine in a safe condition in the event of the need to repair or maintain any safety device;
!the specification of the spare parts to be used, when these affect health or safety;"
the manufacturer shall draw the attention of the operator during maintenance on the hazard of residual voltage especially on capacitors
! f) Accident or breakdown of the machine:
In the event of an accident or breakdown, it is crucial to follow the designated operating procedures Additionally, if a blockage is anticipated, adhering to the proper methods will ensure that the equipment can be safely unblocked.
Marking
!The machinery shall be marked permanently and legibly with at least the following:"
!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;
rating information (voltage in volts, frequency in hertz, power rating in kilowatts)
1) For the EU and members of the EEA, the CE marking should be used.
Noise test code for salad dryers (Grade 2)
Emission sound pressure level determination
EN ISO 11201 shall be used for the determination of the emission sound pressure level
The measurement should be conducted at a microphone positioned 1 meter from the outer surface of the salad dryer, at a height of 1.55 meters ± 0.075 meters above the ground The microphone must be directed towards the center of the machine and placed on the side where the highest A-weighted sound pressure level is detected.
Installation and mounting conditions
The test environment shall comply with Clause 6 of !EN ISO 11201:2009" It shall be qualified according to the Annex A of !EN ISO 3744:2009"
NOTE For tests in open site, it is assumed that the environmental correction K 2 is less than or equal to 0,5 dB and is therefore negligible
Salad dryers intended for table use must be installed on a test table in accordance with Annex B of EN ISO 11201:2009 In contrast, salad dryers designed for floor placement should be set up on a sound-reflecting floor.
Operating conditions
The test shall be carried out at the maximal speed, basket unloaded.
Measurement
The time averaged emission sound pressure level L pA shall be measured at the specified position
tests shall be repeated to obtain the required grade of accuracy, and until three consecutive results give values which differ of not more than 2 dB(A);
L pA is the arithmetical average of the three values
The measuring time shall be at least 15 s, the stopping time being excluded.
Measurement uncertainties
A standard deviation with a reproducibility of 0,5 dB to 2,5 dB is expected for the A-weighted emission sound pressure level determined according to EN ISO 11201.
Information to be recorded
Information shall comply with Clause 12 of !EN ISO 11201:2009"
Any deviations from this noise test code and from EN ISO 11201 shall be recorded together with the technical justification for such deviations.
Information to be reported
The information to be reported shall comply with Clause 13 of !EN ISO 11201:2009"
The information shall include at least:
description of the mounting and operating conditions used;
location of the microphone position for the determination of the emission sound pressure level at the work station;
the noise emission value obtained;
declaration that all requirements of the noise test code have been fulfilled or if this is not the case, any unfulfilled requirements shall be identified;
The deviations from the requirements shall be stated and technical justification for the deviations shall be given.
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 noise emission value L pA and the uncertainty K pA
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 deviations from the noise test code and/or the basic standards.
Verification must 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.
Additional principles of design to ensure the cleanability of salad dryers
Terms and definitions
For the purpose of this Annex, the terms and definitions given in !EN 1672-2:2005" and the following 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
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 permitted, provided that their compatibility with food is demonstrated.
The surface finish of materials must allow for easy cleaning under acceptable conditions, with roughness values Rz adhering to the standards set by EN ISO 4287:1998, as specified in Table B.1.
Roughness ( Rz ) Vegetable origin products
Netting - nets - Perforated metal 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
B.3.1.2 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 α1 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, 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 ° so that the dimension l 1 between two bends is then equal to or greater than 7 mm
B.3.1.3 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 is angle α2 is between 60° and 90°, the radius r 1 shall be greater than or equal to 3 mm (see Figure B.6):
When two perpendicular surfaces are welded together, the weld shall ensure tightness (see Figure B.7) A ground finish is acceptable
B.3.1.4 Connections of internal surfaces for non food area
Surface assemblies and overlaps
The sheet metal assembly methods shall take into account the expending or contracting due to temperature variations
B.3.2.2 Surface assemblies and overlaps for food area
Assembled surfaces are considered joined either:
by a continuous weld (see Figure B.8);
or by a continuous sealed and flushed joint (see Figure B.9)
In cases where mandatory technical constraints exist, such as with long sheet metal parts of varying thicknesses, assemblies can be created by overlapping sheets, resulting in the joining of the assembled surfaces.
The upper surfaces must overlap the lower surfaces in the direction of liquid flow, with a minimum separation distance 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 be in compliance with the requirements concerning rounded areas in the food area (see B.3.1.2 and Figure B.11)
or by continuous sealed and flush jointing
When the combined thickness of the overlapping section and joint exceeds 1 mm, the upper part must be chamfered to reduce the thickness \(d\) to 1 mm or less (refer to Figure B.12).
B.3.2.3 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);
Flush bonding requires that the folds of the bonded part have a flange length \( l_2 \) greater than 6 mm, and the bond's flash must not exhibit a shrinkage \( s \) exceeding 0.5 mm, as illustrated in Figure B.14.
To prevent liquid from rising due to capillarity, it is essential that the upper surfaces overlap the lower surfaces in the direction of product flow, with a minimum overlapping distance of 30 mm Additionally, the assembly must ensure that the maximum clearance \( j \) is less than or equal to 0.5 mm.
B.3.2.4 Surface assemblies and overlaps for non food area
Attaching means
B.3.3.1 Attaching means for food area
If construction requires the use of hexagon socket head screws embedded in a spot-face:
either construction shall comply with the Figure B.16 and the manufacturer in his instruction handbook can prescribe suitable cleaning facilities;
or the manufacturer shall take the necessary steps to fill in the spot-face by sealed and lasting plugs corresponding to the requirements of the food area
Pin drive systems must be solid and assembled as flush as possible to be authorized Manufacturers are responsible for implementing an inspection procedure to verify adherence to this requirement.
The fasteners easily to be cleaned shall be chosen amongst those of the on Figure B.17
If construction requires the use of hexagon socket screws embedded in a spot-face hole, the design shall comply with:
either a method complying with the principle of Figure B.16 for the food area whereby manufacturer can specify in his instruction handbook the cleaning facilities that are required (e.g high pressure jet);
or the manufacturer shall take all necessary measures to plug the spot-facing with sealed plugs
B.3.3.3 Fasteners for non-food area
Feet, support and bases for cleaning the machines underneath
B.3.4.1.1 No requirement shall be given for table-top machines which are portable by a single person (the force required to lift them less than or equal to 250 N) once all the removable elements have been disassembled for cleaning
B.3.4.1.2 No requirement shall be given for tilting machines if the force required for tilting is less than or equal to the maximum portable weight
The equipment must include designated features for tilting to maintain stability when in a tilted position, such as appropriate feet and gripping mechanisms Additionally, the tilting procedure should be explicitly outlined in the instruction manual.
B.3.4.1.3 Non-portable and non-tilting
Machines can be equipped with either feet or a base To establish the minimum height \( H \) of the feet, it is essential to refer to the access distance \( P \) outlined in Table B.3, which allows for the cleaning of the positioning surfaces (refer to Figure B.18).
Table B.3 – Access distances and minimum heights of the feets
If the machine has no feet, it shall be placed on the working table with an interposed continuous and sealed joint
The installation handbook shall specify the jointing method
B.3.4.2.1 Fixed machines with or without a base
The seating method must be detailed in the instruction handbook, ensuring that either the seats are placed directly on the floor with a continuous and sealed joint, or that their feet (H) are at least 150 mm high.
If the cleaning space L does not exceed 150 mm in depth, 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.
Figure B.22 — Example of cleanable castor
Ventilation openings
B.3.5.1 Ventilation openings for non food area
Ventilation openings shall be in the non-food area
The direction of any fluid flow shall prevent any infiltration or retention in the machine
Whenever possible, for machines standing on the floor, a guard shall prohibit access to rodents in all technical areas of the machine
The dimension of the openings shall be less than or equal to 5 mm
B.3.5.2 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 equipment standing on the floor, a guard shall prevent access to rodents in any technical areas of the machine
The 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:
they should 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 permissible 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).
Control panel
B.3.7.1 Control panel in the non-food area
Normally, the control panel shall be in the non-food area and shall also be cleanable whenever possible
B.3.7.2 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)
Verification
Materials
The nature of materials shall be checked according to the manufacturer's declaration, the food suitability certificates of the suppliers and the reports of migration tests, where applicable
If there are concerns about the equipment's resistance to mechanical stress, such as scoring, shock, or abrasion, as well as its vulnerability to chemical agents like acids, alkalis, or salt spray, the inspection laboratory should request the manufacturer to conduct additional tests through sampling.
The surface condition shall be checked in accordance with B.2 using a rugosimeter and/or by comparison with viso-tactile specimens.
Design
The test shall be run according to drawings on the equipment by means of shims to defined dimensions and radii.
Information for use
Installation handbook
The manufacturer shall give necessary instructions to permit access for cleaning.
Instruction handbook
The manufacturer shall describe cleaning processes (types of detergents, cleaning means, action duration and frequency) according to the treated foods and the risks involved.
Maintenance handbook
The manufacturer shall specify all necessary measurements needed to maintain the required hygiene level (e.g.: degradation of surface state, wear of seals and certain parts)
! ! 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 98/37/EC, as amended by 98/79/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, provided compliance with the normative clauses of the standard is maintained.
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, as long as the compliance is within the scope of the standard.
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)"