2. Getting involved
3. Standards Committees
4. NAM

DIN Standards Committee Mechanical Engineering

Abstract

This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors 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: — 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; f) have a deposit performance: — ≤ 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 ≤ 4 trays/minute.

Begin

2019-08-30

WI

00153205

Planned document number

DIN EN 17677

Project number

06003803

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; German and English version prEN 17677:2021
2021-07
Order from DIN Media