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BS EN 453:2014

BS EN 453:2014

$189.07

Food processing machinery. Dough mixers. Safety and hygiene requirements

Published By Publication Date Number of Pages
BSI 2014 50
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1.1 This European Standard specifies safety and hygiene requirements for the design and manufacture of dough mixers with rotating bowls of capacity greater than or equal to 5 L 1) and less than or equal to 500 L.

These dough mixers are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for manufacturing of dough by mixing flour, water and other ingredients. These machines can be fed by hand or mechanically.

These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not dealt with in this standard.

This European Standard deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of dough mixers, when they are used as intended and under the conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).

1.2 This European Standard does not deal with the following machines:

  • planetary mixers (see EN 454 );

  • continuously fed machines;

  • mixers with stationary vertical bowls;

  • experimental and testing machines under development by the manufacturer;

  • domestic appliances;

  • automatic loading and unloading devices.

1.3 This European Standard is not applicable to machines which are manufactured before its date of publication as a European Standard.

PDF Catalog

PDF Pages PDF Title
4 Contents Page
6 Foreword
7 Introduction
8 1 Scope
2 Normative references
9 3 Terms, definitions and description
3.1 Terms and definitions
3.2 Description
10 4 List of significant hazards
Table 1
11 Figure 1 — Danger zones of a dough mixer
5 Safety and hygiene requirements and/or protective measures
5.1 General
12 5.2 Mechanical hazards
5.2.1 General
5.2.2 Zone 1 – Volume covered by the movement of the kneading tools
13 Figure 2 — Dimensions of the guard
Table 2 — Dimensions of the guard
5.2.3 Zone 2 – Space between bowl and frame
14 Figure 3 — Safety distances between bowl and frame
5.2.4 Zone 3 – Bowl driving mechanism
5.2.5 Zone 4 – Kneading tool-holder driving, positioning and adjusting mechanism
15 5.2.6 Loss of stability
5.2.7 Guide rollers and bowl
5.2.8 Power operated guards and bowl
5.3 Electrical hazards
5.3.1 General
5.3.2 Safety requirements related to electromagnetic phenomena
5.3.3 Protection against electric shock
16 5.3.4 Power circuits
5.3.5 Protection against earth faults in control circuits
5.4 Motor enclosures
5.5 Emergency stop
5.6 Noise reduction
5.7 Protection against dust emission
5.8 Hygiene requirements
18 Figure 4 — Hygiene areas (with guards removed)
5.9 Hazards generated by neglecting ergonomic principles
19 6 Verification of safety and hygiene requirements and/or measures
20 Table 3
7 Information for use
7.1 General
7.2 Instruction handbook
22 7.3 Marking
23 Annex A (normative) Noise test code for dough mixers – Grade 2 of accuracy
A.1 Installation and mounting conditions
A.2 Operating conditions
A.3 Measurements
A.4 Emission sound pressure level determination
24 A.5 Sound power level determination
A.6 Measurement uncertainties
A.7 Information to be recorded
25 A.8 Information to be reported
A.9 Declaration and verification of noise emission values
26 Annex B (normative) Principles of design to ensure the cleanability of dough mixers
B.1 Terms and definitions
B.2 Materials of construction
B.2.1 Type of materials
B.2.2 Surface conditions
27 Table B.1 — Surface condition for food area
B.3 Design
B.3.1 Connections of internal surfaces
B.3.1.1 Connections of internal surfaces for food area
Figure B.1 — Internal surfaces for food area (rounded)
28 Figure B.2 — Internal surfaces for food area (welded)
29 Figure B.3 — Internal angle for food area greater than or equal to 135
30 Figure B.4 — Connections of three surfaces for food area
B.3.1.2 Connections of internal surfaces for splash area
Figure B.5 — Internal angle for splash area greater than or equal to 90
31 Figure B.6 — Internal angle for splash area between 60 and 90
Figure B.7 — Internal surfaces for splash area (welded)
B.3.1.3 Connections of internal surfaces for non-food area
B.3.2 Surface assemblies and overlaps
B.3.2.1 Surface assemblies and overlaps for food area
B.3.2.1.1 Surface assembly
32 Figure B.8 — Surface assemblies for food area (welded)
Figure B.9 — Surface assemblies for food area (sealed)
B.3.2.1.2 Surface overlapping
33 Figure B.10 — Surface overlapping for food area (welded)
Figure B.11 — Surface overlapping for food area (welded, exceptional)
34 Figure B.12 — Surface overlapping for food area (sealed)
B.3.2.2 Surface assemblies and overlaps for splash area
Figure B.13 — Surface assemblies for splash area (by means of a profile)
35 Figure B.14 — Surface assemblies for splash area (by flush bonding)
Figure B.15 — Surface overlapping for splash area
36 B.3.2.3 Surface assemblies and overlaps for non-food area
B.3.3 Fasteners
B.3.3.1 Fasteners for food area
B.3.3.1.1 Spot-facing
Figure B.16 — Spot-facing
B.3.3.1.2 Pin drive systems
37 B.3.3.2 Fasteners for splash area
Figure B.17 — Fasteners for splash area
B.3.3.3 Fasteners for non-food area
B.3.4 Feet, support and bases for cleaning the machines underneath
B.3.4.1 Table-top machines
B.3.4.1.1 Portable or tilting table-top machines
38 B.3.4.1.2 Non-portable and non-tilting table-top machines
Table B.2 — Minimum height of the feet
39 Figure B.18 — Table-top machines
B.3.4.2 Machines on the floor
B.3.4.2.1 Fixed machines with or without a base
40 Figure B.19 — Machine standing on the floor
Figure B.20 — Machine with protrusion
41 Figure B.21 — Machine with a base
B.3.4.2.2 Mobile machines
Figure B.22 — Castors
42 B.3.5 Ventilation openings
B.3.5.1 Ventilation openings for non-food area
B.3.5.2 Ventilation openings for splash area
Figure B.23 — Ventilation openings for splash area
B.3.6 Hinges
43 Figure B.24 — Hinges
B.3.7 Control panel
B.3.7.1 Control panel in the non-food area
B.3.7.2 Control panel in the splash area
44 Figure B.25 — Control panel in the splash area with h > 8 mm
Figure B.26 — Control panel in the splash area with h ≤ 8 mm
Figure B.27 — Control panel in the splash area with a covering
45 Annex C (informative) Method of measuring dust
C.1 Purpose of the test
C.2 Principle of the tests
C.3 Operating conditions
46 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC
47 Bibliography

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