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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS EN 1674:2000 The Europ
2、ean Standard EN 1674:2000 has the status of a British Standard ICS 67.260 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Food processing machinery Dough and pastry brakes Safety and hygiene requirements This British Standard, having been prepared under the direction of the En
3、gineering Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 November 2000 BSI 11-2000 ISBN 0 580 36346 5 BS EN 1674:2000 Amendments issued since publication Amd. No.DateComments National foreword This British Standard is the official English l
4、anguage version of EN 1674:2000. The UK participation in its preparation was entrusted by Technical Committee MCE/3, Safeguarding of machinery, to Subcommittee MCE/3/5, Food industry machines - Safety, which has the responsibility to: aid enquirers to understand the text; present to the responsible
5、European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this subcommittee can be obtained on request to its secre
6、tary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled International Standards Correspondence Index, or by using the Find facility of the BSI Standards Ele
7、ctronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This
8、document comprises a front cover, an inside front cover, the EN title page, pages 2 to 47 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1674 September 2000 ICS 67.260 English ver
9、sion Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements Machines pour les produits alimentaires - Laminoirs pte - Prescriptions relatives la scurit et lhygine Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits- und Hygieneanforderungen This European Stand
10、ard was approved by CEN on 11 June 2000. 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 suc
11、h national standards may be obtained on application to the Central Secretariat 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
12、and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switz
13、erland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Central Secretariat: rue de Stassart, 36 B-1050 Brussels 2000 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. N
14、o. EN 1674:2000 E Page 2 EN 1674:2000 Contents Foreword 3 0Introduction 4 1Scope 4 2Normative references.4 3Description7 4Definition.8 5List of hazards8 5.1Mechanical hazards8 5.2Electrical hazards.10 5.3Hazards resulting from inhalation of dust10 5.4Hazard generated by neglecting hygienic design pr
15、inciples10 5.5Hazards generated by neglecting ergonomic principles11 6Safety and hygiene requirements and/or measures11 6.1Mechanical hazards11 6.2Electrical hazards.14 6.3Requirements concerning dust emission15 6.4Hygiene requirements 15 6.5Hazards generated by neglecting ergonomic principles17 7Ve
16、rification of safety and hygiene requirements and/or measures18 8Information for use.18 8.1Marking 19 8.2Noise declaration19 Annex A (normative) Principles of design to ensure the cleanability of dough and pastry brakes20 A.1Definitions.20 A.2Materials of construction.20 A.3Design22 Annex B (normati
17、ve) Noise test code - Grade 2 of accuracy.41 B.1Definitions.41 B.2Installation and mounting conditions.42 B.3Operating conditions.43 B.4Measurements43 B.5Emission sound pressure level determination.43 B.6Sound power level determination43 B.7Measurement uncertainties 44 B.8Information to be recorded
18、.44 B.9Information to be reported44 B.10Declaration and verification of noise emission values.44 Annex C (informative) Bibliography 46 Annex ZA (informative) Clauses of this European Standard addressing essential requirements or other provisions of EU Directives .47 Page 3 EN 1674:2000 Foreword This
19、 European Standard has been prepared by Technical Committee CEN/TC 153 “ Food processing machinery - Safety and hygiene specifications“, 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
20、endorsement, at the latest by March 2001, and conflicting national standards shall be withdrawn at the latest March 2001 This European Standard 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
21、 Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this standard. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgi
22、um, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Page 4 EN 1674:2000 0Introduction The extent to which hazards are covered is indicated in the scope of this standard.
23、In addition, machinery shall comply as appropriate with EN 292 for hazards which are not covered by this standard. 1Scope This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making
24、, sweet industries, bakeries, confectioners, delicatessens, catering facilites, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progres
25、sively either by manual adjustment or automatically. The standard covers the technical safety requirements for the installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292-1:1991 and in the manufacturers instruction handbook. The significant hazar
26、ds covered by this standard are mechanical (drawing-in, crushing, shearing, cutting, entanglement and loss of stability), electrical, ergonomic and those resulting from inhalation of flour dust and lack of hygiene. The hazards are specifically listed in 5. Noise is not considered to be a significant
27、 hazard from dough and pastry brakes. 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 specified in Annex B. It applies only to machines manufactured after the date of issue of the standard. The fol
28、lowing machines are excluded : - experimental and testing machines under development by the manufacturer ; - domestic appliances 1). 2Normative references This European Standard incorporates, by dated or undated reference, provisions from other publications. These normative references are cited at t
29、he appropriate places in the text and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publications apply to this European Standard only when incoporated in it by amendment or revision. For undated references the latest edition of the
30、 publication referred to applies. EN 292-11991Safety of machinery - Basic concepts - General principles for design - Part 1 : Basic terminology, methodology EN 292-2 + A1 1991 1995 Safety of machinery - Basic concepts - General principles for design - Part 2 : Technical principles and specifications
31、 1) EN 60335-1 and 60335-2-64 are applicable. Page 5 EN 1674:2000 EN 2941992Safety of machinery - Safety distances to prevent danger zones being reached by the upper limbs EN 3491993Safety of machinery - Minimum gaps to avoid crushing of parts of the human body EN 614-11995Safety of machinery - Ergo
32、nomic design principles - Part 1 : Terminology and general principles EN 954-11996Safety of machinery - Safety related parts of control systems - Part 1 : General principles for design EN 10501996Safety of machinery -Principles for risk assessment EN 10881995Safety of machinery - Interlocking device
33、s associated with guards - Principles for design and selection EN 1672-21997Food processing machinery - Common requirements - Part 2 : Hygiene requirements EN 60204-11997Safety of machinery - Electrical equipment of machines - Part 1 : General requirements EN 605291991Degrees of protection provided
34、by enclosures EN 606511994Sound level meters EN ISO 3743-11994Acoustics - Determination of sound levels of noise sources - Engineering methods for special reverberation test rooms EN ISO 37441995Acoustics - Determination of sound power levels of noise sources using sound pressure - Engineering metho
35、d in an essentially free field over a reflecting plane (ISO 3744:1994) EN ISO 48711996Acoustics - Declaration and verification of noise emission values of machinery and equipment EN ISO 112011995Acoustics - Noise emitted by machinery and equipment - Measurement of emission sound pressure levels at t
36、he work station and at other specified positions - Engineering method in an essentially free field over a reflecting plane EN ISO 11688-11997Acoustics - Recommended practice for the design of low-noise machinery and equipment - Part 1 : Planning EN ISO 120011996Acoustics - Noise emitted by machinery
37、 and equipment - Rules for the drafting and presentation of a noise test code EN 10701998Safety of machinery - Terminology EN 9531997Safety of machinery - General requirements for the design and construction of guards (fixed, movable) Page 6 EN 1674:2000 ISO 4681982Surface roughness - Parameters val
38、ues and general rules for specifying requirements Page 7 EN 1674:2000 3Description A dough and pastry brake usually consists of a machine frame mounted on a mobile or fixed base or placed on a table or a support. The frame supports the following components : a) the electric motor which drives the ro
39、llers ; b) two superimposed rollers. The height of the lower one is fixed, the height of the upper one can be adjusted to obtain dough of the desired thickness. The two rollers rotate in opposite directions ; c) scraping devices to remove dough residue from the rollers ; d) a table or a conveyor on
40、either side of the rollers ; e) the control system which includes an on/off switch, a device for reversing the direction of rotation, and a roller gap adjustment control ; f) an optional attachment to spread flour ; g) optional devices to cut dough and to roll dough.The cutting device is used at the
41、 end of the rolling phase to cut predetermined forms from the dough. The system is often composed of a roller fitted with circular knives for making bands, and of a roller fitted with imprints to make special forms such as croissants, chocolate filled pastry tartlets, etc. The capacity of the machin
42、e is defined by : - the width of the infeed table (or conveyors). Figure 1 : Main parts of a dough and pastry brake Page 8 EN 1674:2000 4Definition In addition to ENV 1070 the following definitions apply : manual operation : The rollers and conveyor belts are driven by electric motor and the roller
43、gap is adjusted by hand control ; automatic operation : Adjustment of the roller gap is by electric motor and it is normally automatically controlled, e.g. by microprocessor. 5List of hazards This clause contains those hazards identified by risk assessment (see EN 1050) as specific and significant f
44、or dough and pastry brakes and which require action to reduce risk. 5.1Mechanical hazards The significant mechanical hazards, are : - drawing-in and crushing hazard ; - shearing hazard ; - cutting hazard ; - entanglement hazard ; - loss of stability. The example in figure 2 shows danger zones. Page
45、9 EN 1674:2000 Figure 2 : Danger zones of a dough and pastry brake Page 10 EN 1674:2000 Zone 1 :gap between the two rollers on the inrunning side (hazards : drawing-in and crushing) ; Zone 2 :gap between a roller and the input and output tables or conveyor belts on each side of the rollers (hazards
46、: drawing-in and crushing) ; Zone 3 :gap between the rollers and the side guards (hazard : crushing) ; Zone 4 :drive mechanism (hazards : shearing and entanglement) ; Zone 5 :input and output devices : gap between conveyor belts and their drive or guide rollers.(hazards : drawing-in and crushing) ;
47、Zone 6 :power driven cutting devices (hazard : cutting) ; Zone 7 :removable attachment to spread flour (hazard : drawing-in and crushing). 5.2Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g.
48、cleaning with water). 5.3Hazards resulting from inhalation of dust Use of dough and pastry brakes exposes operators to dust including flour and ingredients which may be harmful to their health, causing rhinitis (running noses), watering eyes and possibly occupational asthma. The major sources of air
49、borne dust on these machines are as follows : - flour used directly to prevent dough sticking to the belt, table or rollers ; - flour generated during filling of the dusting reservoir and during cleaning of the machine. 5.4Hazard generated by neglecting hygienic design principles The neglection of hygienic principles can create unacceptable modification of foodstuff and therefore a risk to human health, i.e. through physical, chemical or microbial pollution. Page 11 EN 1674:2000 5.5Hazards generated by neglecting ergonomic principles During operation, cle
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