DIN EN 15774-2011 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle cannelloni ravioli tortellini orecchiette and gnocchi) - Safety and hygien.pdf

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1、October 2011 Translation by DIN-Sprachendienst.English price group 25No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).IC

2、S 67.260!$t“1819461www.din.deDDIN EN 15774Food processing machinery Machines for processing fresh and filled pasta (tagliatelle, cannelloni,ravioli, tortellini, orecchiette and gnocchi) Safety and hygiene requirementsEnglish translation of DIN EN 15774:2011-10Nahrungsmittelmaschinen Maschinen zur He

3、rstellung von frischen und gefllten Teigwaren (Tagliatelle, Cannelloni,Ravioli, Tortellini, Orecchiette und Gnocchi) Sicherheits- und HygieneanforderungenEnglische bersetzung von DIN EN 15774:2011-10Machines pour les produits alimentaires Machines pour ptes alimentaires (tagliatelle, cannelloni, rav

4、ioli, tortellini, orechiette etgnocchi) Exigences relatives la scurit et lhygineTraduction anglaise de DIN EN 15774:2011-10www.beuth.deIn case of doubt, the German-language original shall be considered authoritative.Document comprises pages0 .11975DIN EN 15774:2011-10 A comma is used as the decimal

5、marker. National foreword This standard includes safety requirements. This standard has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed” (Secretariat: DIN, Germany). The responsible German body involved in its preparation was the Normenausschuss M

6、aschinenbau (Mechanical Engineering Standards Committee), Working Committee NA 060-18-07 AA Getreideverarbeiter of Section Nahrungsmittelmaschinen und Verpackungsmaschinen. Representatives of manufacturers and users of pasta and cereals processing machinery, and of the employers liability insurance

7、associations contributed to this standard. This standard contains specifications meeting the essential requirements set out in Annex I of the new “Machinery Directive”, Directive 2006/42/EC, and which apply to machines that are either first placed on the market or commissioned within the EEA. This s

8、tandard serves to facilitate proof of compliance with the essential requirements of that directive. Once this standard is cited in the Official Journal of the European Union, it is deemed a “harmonized” standard and thus, a manufacturer applying this standard may assume compliance with the requireme

9、nts of the Machinery Directive (“presumption of conformity”). The European Standards referred to in Clause 2 and in the Bibliography of the EN have been published as the corresponding DIN EN or DIN EN ISO Standards with the same number. 2 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 15774 No

10、vember 2010 ICS 67.260 English Version Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements Machines pour les produits alimentaires - Machines pour ptes alimentaires (tagli

11、atelle, cannelloni, ravioli, tortellini, orecchiette et gnocchi) - Exigences relatives la scuritet lhygine Nahrungsmittelmaschinen - Maschinen zur Herstellung von frischen und gefllten Teigwaren (Tagliatelle, Cannelloni, Ravioli, Tortellini, Orecchiette und Gnocci) - Sicherheits- und Hygieneanforder

12、ungen This European Standard was approved by CEN on 2 October 2010. 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 bibliographica

13、l references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre 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 o

14、f a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hunga

15、ry, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights of exploitation in any form and by any means

16、reserved worldwide for CEN national Members. Ref. No. EN 15774:2010: EEUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG EN 15774:2010 (E) 2 Contents Page Foreword 7Introduction .81 Scope 92 Normative references . 103 Terms and definitions and descri

17、ption of machines 113.1 Terms and definitions 113.2 Description of machines for processing fresh and filled pasta . 113.2.1 discontinuous manually loaded kneading machines with or without lifting and tilting devices (Figure 1) . 113.2.2 continuous kneading machine (see Figure 2) . 123.2.3 combinatio

18、n of dough kneading and dough sheet forming machine (see Figure 7) 173.2.4 forming machine processing one single dough sheet (see Figure 8) . 183.2.5 forming machine processing two dough sheets (see Figure 9) 193.2.6 dough sheet forming machine (see Figure 10) 203.2.7 sizing roller machine (see Figu

19、re 11) 213.2.8 dough transport shuttle machine (see Figure 12) . 223.2.9 steam pasteurizer machine (see Figure 13) . 233.2.10 cooler machine (see Figure 14) . 243.2.11 dough sheet cutting machine (see Figure 15) . 253.2.12 gnocchi machine (see Figure 16) 263.2.13 typical shapes pasta machine (see Fi

20、gure 17) 274 List of significant hazards . 284.1 General . 284.2 Mechanical hazards 284.2.1 General . 284.2.2 Discontinuous manually loaded kneading machines with or without lifting and tilting devices . 294.2.3 Continuous kneading machine . 304.2.4 Combination of dough kneading and dough sheet form

21、ing machine 314.2.5 Forming machine processing one single dough sheet 324.2.6 Forming machine processing two dough sheets 334.2.7 Dough sheet forming machine 344.2.8 Sizing roller machine 354.2.9 Dough transport shuttle machine . 364.2.10 Steam pasteurizer machine . 374.2.11 Cooler machine . 384.2.1

22、2 Dough sheet cutting machine . 394.2.13 Gnocchi machine 404.2.14 Typical shapes pasta machine 414.3 Electrical hazards . 414.4 Thermal hazards . 424.5 Hazards generated by noise 424.6 Hazards resulting from the inhalation of harmful mists and dusts . 424.7 Hazards due to slip, trip and fall . 424.8

23、 Hazards generated by neglecting ergonomic principles 424.9 Hazards generated by neglecting hygienic design principles . 434.10 Hazards due to loss of stability or overturning . 435 Safety and hygiene requirements and/or protective measures . 435.1 General . 43DIN EN 15774:2011-10 EN 15774:2010 (E)

24、3 5.2 Mechanical hazards . 435.2.1 Elimination of crushing hazards by design 435.2.2 Moving transmission parts . 435.2.3 Moving parts contributing to the work 435.2.4 Bowl lid . 445.3 Electrical hazards 445.3.1 General . 445.3.2 Safety requirements relating to electromagnetic phenomena . 445.3.3 Pow

25、er circuits 445.3.4 Earth faults . 445.3.5 Emergency stop . 445.3.6 Degrees of protection of external enclosures of electrical equipment (see EN 60529:1991) 445.3.7 Supply disconnecting device . 445.4 General aspects of controls . 455.4.1 Hold to run control devices 455.4.2 Controls for maintenance

26、or cleaning . 455.4.3 Interlocking system of guards . 455.4.4 Start warning 455.5 Thermal hazards 465.6 Noise reduction . 465.7 Inhalation of harmful mists and dusts 465.8 Protective measures against slip, trip and fall . 465.9 Ergonomic design principles . 465.10 Hygiene requirements . 475.10.1 Gen

27、eral . 475.10.2 Food area 476 Verification of safety and hygiene requirements and/or protective measures . 547 Information for use 557.1 General . 557.2 Operating instructions 567.3 Training of operators 577.4 Marking . 577.5 Signals and warning devices . 58Annex A (normative) Noise test code for ma

28、chines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) (Grade 2) . 59A.1 Definitions 59A.2 Installation and mounting conditions . 59A.3 Operating conditions 59A.4 Emission sound pressure level determination 59A.5 Emission sound power leve

29、l determination . 60A.6 Measurement uncertainties 60A.7 Information to be recorded . 60A.8 Information to be reported 60A.9 Declaration and verification of noise emission values . 60Annex B (normative) Principles of design to ensure the cleanability of machinery . 62B.1 Definitions 62B.2 Material of

30、 construction 62B.2.1 Type of materials . 62B.2.2 Surface conditions 62B.3 Design . 63B.3.1 Connections of internal surfaces 63B.3.2 Surface assemblies and overlaps 65B.3.3 Fasteners 67B.3.4 Machines on the floor . 68B.3.5 Ventilation opening . 70B.3.6 Hinges . 71B.3.7 Control panel . 71DIN EN 15774

31、:2011-10 EN 15774:2010 (E) 4 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC . 72Bibliography . 73Figures Figure 1a Discontinuous manually loaded kneading machines without lifting and tilting system . 12Figure 1b Discontinu

32、ous manually loaded kneading machines with lifting and tilting system 12Figure 2 Continuous kneading machine 13Figure 3a Kneading bowl singles shaft . 14Figure 3b Kneading bowl double shaft 14Figure 4 Premixing device . 15Figure 5 Dosing device for flour, semolina or other milled product . 16Figure

33、6a Device for dough stabilization vertical 17Figure 6b Device for dough stabilization by belt . 17Figure 7 Combination of dough kneading and dough sheet forming machine . 18Figure 8 Forming machine processing one single dough sheet . 19Figure 9 Forming machine processing two dough sheets 20Figure 10

34、 Dough sheet forming machine 21Figure 11 Sizing roller machine . 22Figure 12 Dough transport shuttle machine 23Figure 13 Steam pasteurizer machine 24Figure 14 Cooler machine . 25Figure 15 Dough sheet cutting machine . 26Figure 16 Gnocchi machine 27Figure 17 Typical shapes pasta machine . 28Figure 18

35、 Danger zones of discontinuous manually loaded kneading machine with or without lifting and tilting devices 29Figure 19 Danger zones of continuous kneading machine . 30Figure 20 Danger zones of combination of dough kneading and dough sheet forming machine. 31Figure 21 Danger zones of forming machine

36、 processing one single dough sheet . 32Figure 22 Danger zones of forming machine processing two dough sheets 33DIN EN 15774:2011-10 EN 15774:2010 (E) 5 Figure 23 Danger zones of dough sheet forming machine 34Figure 24 Danger zones of sizing roller machine 35Figure 25 Danger zones of dough transport

37、shuttle machine 36Figure 26 Danger zones of steam pasteurizer machine 37Figure 27 Danger zones of cooler machine . 38Figure 28 Danger zones of dough sheet cutting machine . 39Figure 29 Danger zones of gnocchi machine 40Figure 30 Danger zones of typical shapes pasta machine 41Figure 31 Discontinuous

38、manually loaded kneading machine, without or with lifting and tilting devices 47Figure 32 Continuous kneading machine 48Figure 33 Combination of dough kneading and dough sheet forming machine 48Figure 34 Forming machine processing one single dough sheet 49Figure 35 Forming machine processing two dou

39、gh sheets . 50Figure 36 Dough sheet forming machine . 50Figure 37 Sizing roller machine . 51Figure 38 Dough transport shuttle machine . 51Figure 39 Steam pasteurizer machine . 52Figure 40 Cooler machine 52Figure 41 Dough Sheet cutting machine . 53Figure 42 Gnocchi machine . 53Figure 43 Typical shape

40、 pasta machine 54Figure B.1 . 64Figure B.2 . 64Figure B.3 . 64Figure B.4 . 65Figure B.5 . 65Figure B.6 . 66Figure B.7 . 66Figure B.8 . 67DIN EN 15774:2011-10 EN 15774:2010 (E) 6 Figure B.9 67Figure B.10 68Figure B.11 69Figure B.12 69Figure B.13 69Figure B.14 70Figure B.15 70Figure B.16 71Tables Tabl

41、e 1 . 55Table B.1 63DIN EN 15774:2011-10 EN 15774:2010 (E) 7 Foreword This document (EN 15774:2010) has been prepared by Technical Committee CEN/TC 153 “Machinery intended for use with foodstuffs and feed”, the secretariat of which is held by DIN. This European Standard shall be given the status of

42、a national standard, either by publication of an identical text or by endorsement, at the latest by May 2011, and conflicting national standards shall be withdrawn at the latest by May 2011. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent

43、 rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document 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 Directive(s). For relati

44、onship with EU Directive(s), see informative Annex ZA, which is an integral part of this document. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cy

45、prus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. DIN EN 15774:2011-10 EN 15774:2010 (E)

46、8 Introduction This European Standard is a type C standard as defined in the introduction of EN ISO 12100:2003. The machinery concerned and the extent to which hazards, hazardous situations and hazardous events are covered are indicated in the scope of this standard. When provisions of this type C s

47、tandard are different from those which are stated in type A or B standards, the provisions of this type C standard take precedence over the provisions of the other standards, for machines that have been designed and built according to the provisions of this type C standard. Complementary to the hygi

48、ene requirements common to all food processing machines, specific requirements for cleanability and sanitation of the machines in the scope are formulated. DIN EN 15774:2011-10 EN 15774:2010 (E) 9 1 Scope This European Standard applies to machines for the processing of fresh and filled pasta, by mixing, kneading, dough sheet forming, pasta forming and pasteurizing, as described in Clause 3. It applies to stationary and mova