Bsi bs en 13208 2003 + a1 2010

!This European Standard deals with the hazards which can arise during commissioning, operation, cleaning, removal of food blockages, feeding, changing the tools, maintenance and decommis

National foreword

This British Standard is the UK implementation of

EN 13208:2003+A1:2010 It supersedes BS EN 13208:2003 which is withdrawn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, was

published under the authority

of the Standards Policy and

Machines pour les produits alimentaires - Eplucheuses à

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

Nahrungsmittelmaschinen - Gemüseschälmaschinen - Sicherheits- und Hygieneanforderungen

This European Standard was approved by CEN on 9 January 2003 and includes Amendment 1 approved by CEN on 9 April 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 13208:2003+A1:2010: E

Contents

Page

Foreword 3

Introduction 4

1 Scope 5

2 !Normative references" 6

3 Terms and definitions - Description 6

3.1 Terms and definitions 6

3.2 Description of vegetable peeling machines 6

4 List of significant hazards 8

4.1 General 8

4.2 Mechanical hazards 8

4.3 Electrical hazards 10

4.4 Hazards generated by neglecting hygiene principles in the design of the machine 10

4.5 Hazards generated by neglecting ergonomic principles in machine design 11

5 Safety and hygiene requirements and/or measures 11

5.1 General 11

5.2 Mechanical hazards 11

5.3 !Electrical hazards" 13

5.4 Hygiene 14

5.5 Ergonomics 16

6 Verification of the safety and hygiene requirements and/or measures 17

7 Information for use 18

7.1 General 18

7.2 Instruction handbook 18

7.3 Marking 20

Annex A (normative) Noise test code for vegetable peelers (grade 2 of accuracy) 21

Annex B (normative) Principles of design to ensure the cleanability of vegetable peelers 23

Annex ZA (informative) !Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC" 38

Bibliography 39

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 2010-05-12

This document supersedes EN 13208:2003

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;

 beam mixers;

 salad dryers;

 vegetable peelers;

 cooking kettles equipped with stirrer and/or mixer

!This document has been prepared under a mandate given to CEN by the European Commission and the 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

Use of vegetable peelers generates various mechanical and other hazards

!Their extensive use in numerous countries justifies the need of 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 to the provisions of this type C standard

The standard is limited to machines where the maximum capacity is 50 kg

The machines are not intended to be moved during operation

The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the entire load

This operation can be:

 the abrading of the surface of the vegetable or tuber;

 the cutting of fine particles of skin if the fitting is of the blade-type;

 grating, an operation which is similar to abrading;

 scraping or cleaning with a brush, rubber coating or cast iron surface

Machines subject to this standard use water circulation to carry waste to the waste outlet The underside of the plate is sometimes designed with raised parts which speed up the discharge of the waste water

!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." Machines covered by this standard are not intended to be cleaned by high pressure water jets

1.2 This European standard does not apply to domestic machines

Vegetable peelers have nothing in common with meat derinding machines (which are dealt with in

!EN 12355"), both from their design and use standpoint

1.3 !This European Standard specifies all significant hazards, hazardous situations and events relevant to vegetable peelers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4)."

1.4 !Noise is not considered to be a significant hazard for vegetable peelers This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration Therefore a noise test code is included in Annex A."

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 — Guards — General requirements for the design and construction of fixed and

movable guards

EN 1088, Safety of machinery — Interlocking devices associated with guards — Principles for design and selection

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) (IEC 60529:1989)

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 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 hazard zones being reached by the upper

and lower limbs (ISO 13857:2008)"

3 Terms and definitions - Description

3.1 Terms and definitions

For the purposes of this European Standard, the terms and definitions given in !EN ISO 12100-1:2003" apply

3.2 Description of vegetable peeling machines

3.2.1 Typical vegetable peeling machine

Depending on the design of the machine, the peeling chamber is fitted with either a feed hopper (see Figure 1) or a cover

Figure 1 — Example of a typical vegetable peeler

Figure 2 — Examples of different shapes of removable rotating plates

3.2.2 Elements of a vegetable peeling machine

In general, a vegetable peeler comprises (see Figure 1):

 a base containing the drive system and the motor and which supports the peeling chamber made up of:

 removable or fixed vertical cylindrical walls which remain stationary during operation

 removable rotating plate having a shape appropriate to the product being processed and to the motion which one wishes to generate This plate may be covered or fitted with:

 an abrasive; silicon carbide, carborundum, flint, etc;

 a tray for collecting the waste and waste water below the plate;

 a delivery chute in the side of the peeling chamber;

 a water inlet at the top of the peeling chamber;

 a connecting opening for the disposal of waste water;

 a control panel, grouping together the operating controls

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

4.2.1 !General"

For these machines, the mechanical hazards are low because the operating cycle does not require any manual operation inside the chamber during the peeling The only manual operation when the plate rotates is the loading with food products which prevents interlocking of the cover

4.2.2 Access to the danger zones

Mechanical hazards arise from the risk of contact with the rotating parts

In the example in Figure 3, the hazard zones are:

 Zone 1: Access to the peeling chamber via the feeding opening for the product being processed:

Hazard of crushing of fingers

 Zone 2: Access to the peeling chamber via the delivery chute:

Hazard of crushing of fingers and hands

 Zone 3: Rotating plate:

Hazard of abrasion, cutting, trapping of fingers and hands

 Zone 4: Drive system:

Hazard of crushing, trapping of fingers and hands

 Zone 5: Waste outlet:

Hazard of crushing, trapping of fingers and hands

 Zone 6: Hinged lid:

Hazard of impact to fingers, hands and arms

Hazard of crushing and impact to the body

4.2.4 Incorrect assembly of rotating plate

Hazard of crushing and impact to fingers and hands and cutting in presence of blades

4.2.5 Handling, cleaning and storage

Hazard of crushing and body impact

4.3 Electrical hazards

Hazard of electrical shock by direct or indirect contact with live parts and unexpected start up from restoration of energy supply after interruption

Emission of EMC disturbances interfering with safety arrangements of other machines

4.4 Hazards generated by neglecting hygiene principles in the design of the machine

4.4.1 Hazards to the operator

Hazards from the food being processed and from the cleaning agents used to disinfect the machine

4.4.2 Hazards to the consumer

Inability to clean food and splash area 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

4.5 Hazards generated by neglecting ergonomic principles in machine design

Neglecting ergonomic principles can cause mistakes in operation of controls, or physical injury to the operator due

to over-reaching, heavy loads, awkward posture, etc

There is a severe risk of ergonomic problems caused by heavy loads when filling the machine and taking away the peeled product

5 Safety and hygiene requirements and/or measures

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

EN 1088, 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."

Where the means of reducing the risk is by the physical arrangement or positioning of the installed machine, the manufacturer shall include in the Information for use a reference to the reduction means to be provided, and to any limiting value of the requirement, and, if appropriate, to the means of verification

Where the means of reducing the risk is by a safe system of working the machinery, the manufacturer shall include

in the Information for use details of the system and of the elements of training required by the operating personnel

!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

!deleted text"

5.2.1 Access to danger zones

5.2.1.1 Zone 1: Access to peeling chamber via feeding opening

The gap between the rotating plate and the walls of the peeling chamber shall not exceed 8 mm

5.2.1.2 Zone 2: Access to the peeling chamber via the delivery chute

The shape of the plate shall be designed to prevent generation of a crushing zone between the plate and the edge

of the opening e.g a rim around the plate (see Figures 1 and 4)

The rotating plate shall be designed so that it does not present any sharp parts accessible to the operator, nor create any shearing points with the walls of the peeling chamber

If the rotating plate is equipped with blades, then their cutting depth shall not be more than 0,5 mm, and the width

of the opening in front of the blades shall not exceed 8 mm (see Figure 5)

Figure 5 5.2.1.4 Zone 4: Drive system

Access to the danger zone shall be prevented by fixed guards complying with EN 953

5.2.1.5 Zone 5: Waste outlet

It shall not be possible for a finger to access any gap between the surfaces below the rotating plate and the rotating plate or its drive components Any guard provided to prevent this access shall conform to Table 4 of

!EN ISO 13857:2008" and shall require the use of a tool to dismantle

5.2.1.6 Zone 6: Hinged lid

When a hinged lid is fitted, it shall remain in the fully open position until closed intentionally e.g it shall open through more than 95° from the horizontal

5.2.3 Assembly of the rotating plate

The rotating plate shall be designed so that it shall not be possible for it to assembled incorrectly, e.g by using a pin in a unique relation with a slot (see Figure 6)

Special tools necessary for the assembly and disassembly of the plates shall be provided with the machine by the manufacturer

Figure 6 5.2.4 Handling, cleaning and storage

All necessary information required for safe transport and handling shall be marked clearly on the packaging and shall also be indicated in the instruction handbook

5.3 !Electrical hazards

5.3.1 General

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

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 vegetable peelers 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."

Key

1 Food area

2 Non food area

Figure 7 — Hygiene zones 5.4.2 Food area

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

 the part of the peeling chamber located above the rotating plate;

 the upper side of the rotating plate;

 the inside surfaces of the product delivery chute;

 the internal surface of the feed hopper or cover

5.4.3 Non food area

The non food area shall include any other areas other than food area outlined above

The lower part of the peeling chamber (area underneath the rotating plate) shall be designed so that no liquid is retained

5.4.4 Surface finish

The maximum roughness values shall comply with the requirements of EN 1672-2 and annex B, except for the abrasive surfaces which may exceed these values

5.4.5 Cleanability

All food areas shall be easily cleanable and where necessary capable of being disinfected

In the food area, fasteners such as screws, bolts, and rivets shall be avoided unless technically necessary Where technically necessary they shall be chosen from those in Figure B.11

The manufacturer shall give in the instruction handbook detailed information regarding the cleaning procedures, intervals, and products recommended to be used

The rotating plate shall be removable, and designed to enable it to be easily installed, removed and cleaned The surfaces beneath rotating plate shall be easily cleanable

NOTE Because of the problem of contamination these machines are not intended to be cleaned with waterjet (see 7.2.d)

 fitting a non-return valve, or,

 providing any alternative device giving an equivalent level of effectiveness

The diameter of the overflow, if any, shall be at least two times the internal diameter of the supply pipe

The Instruction for use shall include recommendations for the safe disposal of waste products, including water

Regard shall be given to the ergonomic principles set out !in 4.8 of EN ISO 12100-2:2003 and

EN 614-1:2006" Any information necessary to achieve the ergonomic objectives which the user must follow shall be included in the instruction handbook

The vegetable peeler shall be designed so that it can be used with a lifting device for loading and removal of

peeled products if the load is more than 25 kg The manufacturer shall include in the instruction handbook

information on lifting devices to be used

6 Verification of the 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-evident criteria of acceptance

Verification of the requirements can be made by means of inspection, calculation, or testing These shall be applied to a machine in a fully commissioned condition but partial dismantling may be necessary for the purpose of some checks Such partial dismantling shall not invalidate the result of the verification

Methods of verification are given in Table 1

Table 1 Subclause Method of verification

Examination of instructions to users concerning handling devices

5.2.2 The machine shall not topple over when it is inclined at an

angle of 10° in relation to the horizontal plane However, if, when the machine is inclined at an angle of 10°, a part of the machine comes into contact with the support surface, the machine shall be placed on an accessory support which will be inclined at an angle of 10° in the most unfavourable direction

The machine shall not slip when operating as intended

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 to be met in order to achieve electromagnetic compatibility

It shall also advise the installer of the need to satisfy any local requirement for connection to public supplies of water, drainage, etc

It shall include at least the following information:

a) !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;"

b) information relating to commissioning in particular:

 assembly and mounting conditions;

 information about preventive 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 machine;

 range of applications for which the machines are intended and prohibited usage if any;

 weight of vegetable peeler and component weights if the vegetable peeler is supplied in parts;

!

 the instruction handbook (and any sales literature describing the performances of the machine) shall contain the following information on airborne noise emissions, determined and declared in accordance with Annex A of this 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 µPa);

 the A-weighted sound power level emitted by the machinery, where the A-weighted emission sound pressure level at workstations exceeds 80 dB(A)

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."

 data about electrical equipment and electrical wiring diagram;

 values for the fixing forces when the machine is to be fixed to the ground

d) information relating to the intended operating conditions:

 recommended dimensions of receptacles;

 description of controls;

 particular risks which may be generated by handling, cleaning and storing certain tools;

 prohibited applications;

 recommended use including the types of products which can be loaded;

 arrangements which the user has to take to ensure the machine is stable as required in 5.2.2;

 any limitation on hosing the machine because of the limitation of the IP rating, and the need for the user to develop a safe routine for cleaning surroundings if high – pressure water jet washing has been used;

 methods of removing food blockages;

 the elements of training to be provided to the operator for the safe operation of the machine;

 any ergonomic considerations which the user should take (see 5.5), especially ergonomically correct method for handling large batches of vegetables, when loading or unloading the peeler;

 method of cleaning food areas and non-food areas, in particular the need to isolate the machine before removing jammed food from beneath the rotating plate;

 dismantling of guards and their components including the fasteners and the correct method of cleaning (with regard to safety considerations)

e) information for maintenance

The maintenance manual shall include:

 the lubrication drawing, frequency of servicing and list of products to be used;

 the recommended technique for cleaning the vegetable peeler, including recommendations for cleaning materials;

 instructions to isolate the vegetable peeler from the power supply in a safe condition in the event of the need to repair or maintain it;