EUROPÄISCHE NORM March 2010 English Version Food processing machinery - Baguette slicers - Safety and hygiene requirements Machines pour les produits alimentaires - Machines à couper
General
This clause outlines the key hazards and hazardous situations associated with baguette slicers, as identified through a risk assessment in accordance with this European Standard It emphasizes the need for actions to eliminate or mitigate these risks.
Before using this European Standard, it is important to carry out a risk assessment of the baguette slicer to check that its significant hazards are identified in this clause.
Mechanical hazards
The significant mechanical hazards are:
The example shown in Figure 2 illustrates 3 danger zones associated with these hazards:
Zone 1: Access to cutting side of blade through infeed chute
Hazards of cutting or severing
Zone 2: Access to cutting side of blade and other moving parts of the machine through discharge area and crumb tray
Hazards of cutting or severing, drawing in and shearing
Zone 3: Access to all moving parts (e.g drive mechanisms) through other sides of the machine
Hazards of shearing, drawing in
Figure 2 — Danger zones of a baguette slicer
Electrical hazards
Hazard of electric shock from direct or indirect contact with live components
Hazard of external influences on electrical equipment (e.g cleaning and dust generated by slicing the bread).
Lack of hygiene
Lack of hygiene creates hazards to human health and unacceptable alteration of foodstuff e.g contamination by microbial growth or foreign materials.
Hazards generated by neglecting ergonomic principles
Risk of injury or chronic damage to the body resulting from harmful body postures during operation, cleaning and maintenance
5 Safety and hygiene requirements and/or measures
General
Machinery shall comply with the safety requirements and/or measures of this clause
In addition, the machine shall be designed according to the principles of EN ISO 12100 for hazards relevant but not significant which are not dealt with by this European Standard
NOTE For hazards which are to be reduced by the application of a type B standard such as !EN ISO 13857", EN 349
!deleted text", EN 614-1, EN 953, !EN ISO 13849-1", EN 1088, EN 60204-1, EN 60529, EN 61310-1, EN ISO 3744,
According to EN ISO 4287, EN ISO 4871, EN ISO 11201, EN ISO 12001, EN ISO 12100, and EN ISO 13850, manufacturers are required to conduct a risk assessment to determine the applicable requirements of this type B standard This risk assessment is an integral component of the overall risk assessment for the machine.
Mechanical hazards
Where reference is made to interlocking devices throughout 5.2, they shall be interlocking devices without guard locking, in accordance with 4.2.1, Clauses 5 and 6 of EN 1088:1995
Safety related parts of the control system shall be not less than category 1 of !EN ISO 13849-1:2008"
Machines must be equipped with a removable or hinged infeed chute to facilitate transport, adhering to the specifications outlined in section 5.2.1.1.3, as illustrated in Figure 6.
The design of the infeed chute must adhere to the specifications outlined in Table 3 of EN ISO 13857:2008, ensuring that the distance between the upper edge of the infeed chute or protective device and the blade is at least 850 mm.
if, for practical operational reasons (ergonomics), this distance cannot be achieved, all the following requirements apply:
largest dimension of the cross-section of the chute opening shall be ≤ 200 mm (see Figure 3), and;
requirements in 5.2.1.1.2 to 5.2.1.1.3 shall be met
Openings in the wall of the chute shall comply with Table 4 of !EN ISO 13857:2008"
Figure 3 — Dimension of the cross-section of the chute opening 5.2.1.1.2 Safeguarding by distance
If the distance between the edge of the infeed chute and the blade is < 850 mm, then the following requirements apply:
distance between the blade and the upper edge of the infeed chute shall be ≥ 550 mm (see !Figure 4");
The machine must be equipped with an integral stand to ensure that the distance from the floor to the upper edge of the infeed chute is at least 1,500 mm If an integral stand is not provided, a permanent warning sign indicating this minimum height must be affixed to the machine and be clearly visible Additionally, the instruction manual must explicitly state the required height of the infeed chute The warning sign should have characters that are at least 5 mm high, with the sign itself measuring a minimum of 40 mm in height and 35 mm in width.
Dimensions in millimetres Dimensions in millimetres
Figure 4 — Safety dimensions Figure 5 — Example of warning sign
5.2.1.1.3 Safeguarding of hinged or removable chute
Where the chute is hinged or removable and not in working position:
either it shall be impossible to introduce the hand in the infeed area (see Figure 6); or
an interlocking device shall prevent the movement of the blade
Figure 6 — Example of machine with hinged infeed chute not in working position
5.2.1.2 Zone 2: Discharge area and crumb tray
Hand access while the blade is rotating shall be prevented:
The discharge device must maintain a vertically projected distance of at least 230 mm from its lower edge to the blade, measured from the actuating point of the interlocking system Additionally, a movable cover must be interlocked in accordance with section 5.2.1.
!or a combination of a fixed guard and a light barrier which shall comply at least with type 2 of
The EN 61496-1:2004 standard mandates that safety-related devices and their interfaces with control systems must achieve a minimum performance level of c and at least category 1, as outlined in EN ISO 13849-1:2008 Additionally, the light barrier should be positioned as near as possible to the lower edge of the discharge device, as illustrated in Figure 8.
The dimensions of the aperture at the discharge area shall be less than 250 mm x 120 mm (see Figure 9)
3 opened cover in the actuating position
NOTE The upper part of the machine is not represented.
Figure 7 — Discharge area Figure 8 — Example of a baguette slicer with a light barrier
Figure 9 — Maximum dimensions of the aperture at the discharge area 5.2.1.2.2 Crumb tray
To ensure safety, the crumb tray must be interlocked if it allows access to the moving blade during removal As illustrated in Figure 10, the crumb tray can only be removed after the interlocked cover and ramp have been opened.
Figure 10 — Example of removal of the crumb tray 5.2.1.3 Stopping time
The empty machine shall stop within 1 s, after actuation of the stop device or any interlocking device
To ensure safety, access to drive mechanisms must be restricted by enclosing them within the machine frame Additionally, any openings in the machine frame should be equipped with a fixed or interlocking guard that meets the standards set by EN 953.
Machines with an infeed chute height of 550 mm to 850 mm must have clearly visible and permanent warning signs to alert operators of residual risks These signs should comply with the specifications outlined in EN 61310-1, as illustrated in Figure 11.
Machines shall be so designed that they do not tip or fall They shall comply with the following and with 5.2.2.1 to 5.2.2.2 as relevant
The machine alone shall be stable when installed on a horizontal plan
Where the table is movable (with castors), the manufacturer shall provide means for fixing the machine to the table
Where the table is fixed (without castors), means to secure the machine to the table are not required and the machine may be tilted for cleaning purposes
5.2.2.1 The baguette slicers shall satisfy the tests specified in Table 1 of Clause 6
5.2.2.2 A machine with four castors shall have at least two castors (or sets of castors) fitted with a locking device.
Electrical hazards
The electrical equipment shall comply with EN 60204-1, with the following precisions and complements
5.3.2 Safety requirements related to electromagnetic compatibility
Machines must possess adequate immunity to electromagnetic disturbances to ensure safe operation and prevent failure under specified conditions The manufacturer is responsible for designing, installing, and wiring the components and sub-assemblies, adhering to the recommendations provided by the suppliers of these parts.
The electrical equipment shall comply with Clause 6 of EN 60204-1:2006."
Devices for detection and interruption of over-current shall be applied to each live conductor in accordance with
In case of single phase machine, 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 a minimum of one emergency stop device, as specified in section 10.7 of EN 60204-1:2006 This requirement holds unless the manufacturer's risk assessment demonstrates that such a device would not decrease stopping time or facilitate the necessary special measures to address the identified risks.
In general, baguette slicers do not require an emergency stop device In this case, the normal stop device shall be easily reachable from the normal operator 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 requirements
There shall be a clearance of 20 mm between the machine and the table to allow access for the flat tool of vacuum cleaner
Baguette slicers shall be designed and manufactured in accordance with EN 1672-2 and Annex B
According to EN 1672-2, the three distinct areas illustrated in Figure 12 are defined, with the exact boundaries between these zones varying based on the machine's detailed design; however, they generally adhere to specified minimum standards.
The food area is as follows:
infeed surfaces, in contact with bread;
outfeed surfaces in contact with bread;
inside of the crumb tray
The splash area is composed of the surfaces which come into contact with the crumbs, except the inside of the crumb tray
The non food area is the remaining surfaces of the machine which do not come into contact with the product
NOTE The outside of the infeed chute (non represented) is in non food area
Hazards generated by neglecting ergonomic principles
Awkward body postures during maintenance and cleaning as well as when filling and emptying the machine shall be avoided
The maximum level of the upper edge of the infeed chute shall not exceed 1 600 mm
Lifting devices and transport carriages must be appropriately positioned to facilitate the installation, removal, and transport of any component of the baguette slicer that weighs over 25 kg.
Control devices shall be placed within proper reach distance for the operator as stated in Annex A of
6 Verification of safety and hygiene requirements and/or measures
This section outlines the testing methods to verify the presence and sufficiency of the safety requirements specified in Clause 5 All safety measures in Clause 5 include clear and self-evident acceptance criteria.
Verification of requirements can be achieved through inspection, calculation, or testing, all conducted 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 1."
Relevant clause Method of verification
5.2.1 By visual inspection, measurement of the dimensions and functional test (type test)
5.2.1.1.1 By visual inspection, measurement of the dimensions and functional test (type test)
5.2.1.1.2 By visual inspection and functional test (type test)
5.2.1.1.3 By visual inspection and functional test (type test)
5.2.1.2 By visual inspection and functional test (individual test)
5.2.1.3 By functional test (individual test)
5.2.1.4 By visual inspection (type test)
5.2.1.5 By visual inspection (type test)
The machine is set at a 10° angle to the horizontal plane If any part of the machine touches the support surface while inclined, it must be placed on an accessory support also inclined at 10° in the least favorable direction The machine is then required to return to the horizontal plane for type testing.
If the machine is to be fixed to the ground, the manufacturer shall indicate in his instruction manual the value of the fixation force (type test).
!5.3 Verification shall be in accordance with Clause 18 of EN 60204-1:2006 (individual test)."
5.4 In accordance with Annex B (type test)
5.5 In accordance with Clause 6 of EN 1672-2:2005(type test)
Instruction handbook
The manufacturer shall provide an instruction handbook in accordance with 6.5 of EN ISO 12100-2:2003
In particular, the instruction handbook shall provide:
provisions for handling, transportation, storage, installation, starting up;
When cleaning baguette slicing machines, it is essential to use appropriate cleaning products and implements, such as brushes, plastic scrapers, dusters, and vacuum cleaners Cleaning should only be performed when the machine is stopped, and metallic implements should be avoided to prevent damage Additionally, these machines are not designed to be cleaned with water, ensuring proper maintenance and longevity.
capacity of the machine (quantity of slices per minute);
mass of the various removable parts of the machine;
procedure and frequency for normal maintenance operations particularly the removal of the blade(s) and avoiding errors of fitting;
clear information for use to comply with the safe distance of 1 500 mm (see Figure 5);
instructions to isolate the machine in a safe condition in the event of the need to repair or maintain any safety device;
warning to the operator during maintenance about the hazard of residual voltage especially from capacitors;
value of the overcurrent protective device in the case of machines covered by !5.3.4";
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;
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, adhering to the proper methods will ensure the equipment can be safely unblocked.
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:
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 must be provided.
Marking
The minimum marking 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;
rating information (mandatory for electrical products: voltage, frequency, power);
on machines where the distance between the upper edge of the infeed chute and the blade is between
550 mm and 850 mm, clearly visible and permanent warning signs shall be fitted to warn the operator about residual risk
2) For machines and their related products intended to be put on the market in EEA, CE marking
Noise test code for baguette slicers – Grade 2 of accuracy
Terms and definitions
For the purpose of this annex, the terms and definitions given in EN ISO 12001:1996 apply.
Installation and mounting conditions
The appropriate test environment for measuring the emission sound pressure level must be a flat outdoor area, such as a car park, or an indoor space that offers a nearly free field over a reflecting plane This environment must comply with the specifications outlined in Annex A of EN ISO 3744:1995.
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, the operating conditions shall be as follows:
machine 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
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 workstation of the operator without the operator being present The microphone shall be orientated to the baguette slicer and placed at:
height of 1,6 m above the floor; and
0,50 m ± 0,02 m in front of the control board
The baguette slicer itself shall be for the purpose of measurement installed on the test table described in
The background noise, measured using A-weighting or specific frequency bands, must be at least 6 dB lower than the machine's operational level, with a preference for a difference greater than 15 dB.
To accurately measure the emission sound pressure level at a designated location, it is essential to apply the background noise correction factor K 1 The calculation and application of K 1 must adhere to the guidelines set forth in EN ISO 11201.
Emission sound pressure levels can also be measured using different frequency weightings or in octave and one-third octave frequency bands, as needed for specific measurement purposes.
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 (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 a technical justification for these deviations.
Information to be reported
The information to be included in the test report is that which the manufacturer requires to prepare a noise declaration or which the user requires to verify the declared values
As a minimum, the following information shall be included:
identification of the manufacturing company, of the machine type, model, serial number and year of manufacture;
reference to the basic noise emission standard(s) used;
description of the mounting and operating conditions used;
microphone position for the determination of the emission sound pressure level at the workstation; and
All requirements of the noise test code and basic noise emission standards must be met, or any unmet requirements should be clearly identified Additionally, deviations from these 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 value of the emission sound pressure level L pA and the respective uncertainty K pA according to this annex
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 noise 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 or the basic standard.
Verification must be conducted in accordance with EN ISO 4871, utilizing the same mounting, installation, and operating conditions that were employed during the initial assessment of the noise emission value.
Principles of design to ensure the cleanability of baguette slicers
Terms and definitions
For the purpose of this annex, the following terms and 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 ≤ 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 used, provided that their compatibility with food is demonstrated.
The surface finish of materials must allow for easy cleaning under acceptable conditions Roughness values (Rz) should adhere to the standards set by EN ISO 4287:1998, as specified in Tables B.1 and B.2.
!Table B.1 — Surface condition for food area
Table B.2 — Surface condition for splash area
Technique of construction Roughness ( R z ) in ààààm a b
— metal ≤ 30 ≤ 40 a Rounded values according to ISO 4287:1984 or ISO 468:1982 withdrawn b Rounded values according to ISO 4287:1998.
Design
Connections shall have the same roughness as the connected surfaces These shall be designed to avoid any dead space, see !EN 1672-2"
B.3.2 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 (α 1 ) ≥ 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 ≥ 3 mm and the third having a radius ≥ 7 mm;
by angles of 135° so that the dimension (l 1 ) between two bends is then ≥ 7 mm
Figure B.4 B.3.2.1 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 (α 2 ) is between 60° and 90°, the radius (r 1 ) shall be ≥ 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
Figure B.7 B.3.2.2 Connections of internal surfaces for non food area
The sheet metal assembly methods shall take into account the expanding or contracting due to temperature variations
B.3.3.1 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 technical constraints are unavoidable, such as with long sheet metal parts of varying thicknesses, assemblies can be created by overlapping sheets, resulting in joined surfaces.
The upper surfaces must overlap the lower surfaces in the direction of liquid flow, ensuring that the end of the overlap and the corner maintain a minimum distance of \( h \geq 30 \) mm (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.2.1.1 and Figure B.11)
or by continuous sealed and flush jointing
To ensure the thickness of the overlapping section and joint does not exceed 1 mm, the upper part must be chamfered when the overall thickness exceeds this limit (refer to Figure B.12).
B.3.3.2 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 flanges of the bonding parts have a length (l2) exceeding 6 mm, and the bond flash must not exhibit a shrinkage (s) greater than 0.5 mm, as illustrated in Figure B.14.
To ensure proper assembly and fitting, the maximum clearance (j) should not exceed 0.5 mm, with the upper surfaces overlapping the lower surfaces in the direction of product flow An essential overlapping distance (r e) of at least 30 mm is required to prevent liquid from rising due to capillarity.
Figure B.15 B.3.3.3 Surface assemblies and overlaps for non food area
B.3.4.1 Fasteners for food area - Pin drive systems
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 on Figure B.16
If construction requires the use of hexagon socket screws embedded in a spot-face hole, the design shall comply with:
either a method for the food area whereby manufacturer can specify in his instruction handbook the cleaning facilities that are required;
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
B.3.5 Cleaning the mobile machines underneath
The castors must be designed for easy cleaning As illustrated in figure B.17, the width of the covering at the wheel's circumference is denoted as \( b \) If \( b \) is 25 mm or less, then the minimum dimension \( a \) should be 3.5 mm; if \( b \) exceeds 25 mm, then \( a \) must be at least 6 mm.
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 openings to a maximum dimension of 5 mm.
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) ≤ 5 mm (see Figure B.18)
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 featuring 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\$) Under no circumstances should this width (\$l_3\$) be less than the specified minimum.
B.3.8.1 Control panel in the non-food area
Normally, the control panel should be in the non-food area and should also be cleanable whenever possible
B.3.8.2 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 ≥:
12,5 mm if their height h is ≤ 8 mm (see Figure B.21)
If the above requirements cannot be complied with, controls shall be protected by a cap (see Figure B.22)
! 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] EN 349, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
[2] CEN/TR 15623, Food processing machinery — Route map — Materials for food area
[3] EN ISO 13850, Safety of machinery — Emergency stop — Principles for design (ISO 13850:2006)
[4] EN ISO 14121-1, Safety of machinery — Risk assessment — Part 1: Principles (ISO 14121-1:2007)"