DIN Standards Committee Mechanical Engineering
Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements
Abstract
1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors as described in the normative Annex A and which: a) are intended to be: - only for professional use; - used by one operator at a time; - used to deposit only pasty food (i.e.: cream, dough, batter, etc.); - used to deposit only on trays; - used as standalone machines; - used with manual loading of the dough into the hopper; - used with manual loading and unloading of the tray/s on/from the tray conveyor. b) can carry out only the following movements and relevant directions (see Figure 1a)): - Z: vertical movement of the table and/or the deposit unit; - X: horizontal movement of the tray conveyor; - Y: possible horizontal component of the movement only of the spouts themselves inside the deposit unit; c) are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each; d) have a total length of the tray conveyor ≤ 1 600 mm; e) have a vertical movement between spouts and tray conveyor (H) ≤ 200 mm (see Figure 1c)); f) have a deposit performance (see 3.5): - ≤ 60 cycles/minute with up/down movement of the table or the deposit unit; - ≤ 100 cycles/minute without up/down movement of the table or the deposit unit; g) have a trays performance (see 3.6) ≤ 4 trays/minute. This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended or under conditions of misuse which are reasonably foreseeable by the manufacturer. This document covers requirements for the safe operation of the machine, including loading, depositing, unloading and cleaning. 1.2 The following hazards are not covered by this document: - hazards arising from the use of an automatic hopper loading system; - hazards due to packaging, handling or transport; - hazards arising from electromagnetic compatibility issues; - hazards due to dismantling and disassembling; - hazards due to operational stop; - hazards due to selection of control or operating modes; - hazards due to failure of the power supply; - hazards due to surfaces, edges or angles; - hazards due to uncontrolled movements; - hazards due to machinery maintenance. This standard does not deal with any specific requirements on noise emitted from craft bakery and pastry depositor as the generated noise does not cause a relevant hazard. The significant hazards covered by this document are described in Annex B. 1.3 The following machines are excluded from the scope of this document: a) machines which deposit pasty food by means of needles (injection); b) machines where the trays are put onto and/or removed from the tray conveyor automatically; c) machines which require a blade for the cutting system; d) domestic appliances; e) machines for industrial production; f) machines to deposit other products than food for bakery and pastry products. 1.4 This document is not applicable to machines which are manufactured before the date of publication of this European Standard.
Begin
2019-03-29
WI
00153205
Planned document number
FprEN 17677
Responsible national committee
NA 060-18-01 AA - Bakery equipment
Responsible european committee
CEN/TC 153/WG 1 - Bakery equipment
draft standard
Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements
2024-06
Order from DIN Media
