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