BS EN 12043:2014
$189.07
Food processing machinery. Intermediate provers. Safety and hygiene requirements
| Published By | Publication Date | Number of Pages |
| BSI | 2014 | 48 |
1.1 This European Standard specifies safety and hygiene requirements for the design and manufacture of intermediate provers with powered moving pocket carriers as described in Clause 3 and used in the food industry, pastry-making, bakeries, etc. for giving a resting time to dough between different phases of the process.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the installation, adjustment, operation, cleaning, maintenance, dismantling, disabling and scrapping of intermediate provers with moving pocket carriers when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
Noise is not considered to be a significant hazard by intermediate provers. 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 proposed in Annex A.
1.2 The following machines are excluded:
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independent automatic loading system not integrated with the machine;
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experimental and testing machines under development by the manufacturer;
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retarder and final proofer.
1.3 This European Standard is not applicable to intermediate provers with moving pocket carriers which are manufactured before the date of its publication as EN.
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 |
| 11 | Table 1 – List of significant hazards |
| 13 | Figure 1 — Danger zones for various types of intermediate provers 5 Safety and hygiene requirements and/or protective measures 5.1 General 5.2 Mechanical hazards 5.2.1 General |
| 14 | 5.2.2 Zone 1 and zone 6 – Zone of loading and unloading of the dough portions Figure 2 — Gap between fixed edge and moving pocket carrier |
| 15 | Table 2 — Dimensions of the opening in closed conditions 5.2.3 Zone 2 – Drive mechanisms |
| 16 | Figure 3 — Safeguarding of inrunning nips |
| 17 | 5.2.4 Zone 3 — Carrier transfer system 5.2.5 Zone 4 — Flour duster 5.2.6 Zone 5 – Fan with or without heating device 5.2.7 Loss of stability 5.3 Electrical hazards 5.3.1 General |
| 18 | 5.3.2 Safety requirements related to electromagnetic phenomena 5.3.3 Protection against electric shock 5.3.4 Power circuits 5.3.5 Protection against earth faults in control circuits 5.4 Emergency stop 5.5 Motor enclosures 5.6 Protection against flour dust emission |
| 19 | 5.7 Thermal hazard 5.7.1 General 5.7.2 Hot surfaces Figure 4 — Examples of warning signs for hot surfaces 5.7.3 Fire hazard 5.8 Lamps 5.9 Hygiene requirements |
| 20 | Figure 5 — Hygiene areas – Example 1 of intermediate provers |
| 21 | Figure 6 — Hygiene areas – Example 2 of intermediate prover 5.10 Hazards generated by neglecting ergonomic principles 5.11 Hazards generated by UV radiation |
| 22 | Figure 7 — Example of warning sign for optical radiation emission 6 Verification of safety and hygiene requirements and/or protective measures Table 3 |
| 23 | 7 Information for use 7.1 General 7.2 Instruction handbook |
| 25 | 7.3 Marking |
| 26 | Annex A (normative) Noise test code — Grade 2 of accuracy A.1 Definitions A.2 Installation and mounting conditions A.3 Operating conditions A.4 Emission sound pressure level determination |
| 27 | A.5 Measurement uncertainties A.6 Information to be recorded A.7 Information to be reported A.8 Declaration and verification of noise emission values |
| 29 | Annex B (normative) Principles of design to ensure the cleanability of intermediate provers B.1 Definitions B.2 Materials of construction B.2.1 Type of materials B.2.2 Surface conditions |
| 30 | Table B.1 — Surface conditions for food area Table B.2 — Surface condition for splash area |
| 31 | B.3 Design B.3.1 Connections of internal surfaces B.3.1.1 General B.3.1.2 Connections of internal surfaces for food area Figure B.1 |
| 32 | Figure B.2 Figure B.3 |
| 33 | Figure B.4 B.3.1.3 Connections of internal surfaces for splash area Figure B.5 |
| 34 | Figure B.6 Figure B.7 B.3.1.4 Connections of internal surfaces for non-food area B.3.2 Surface assemblies and overlaps B.3.2.1 General B.3.2.2 Surface assemblies and overlaps for food area B.3.2.2.1 Surface assembly |
| 35 | Figure B.8 Figure B.9 B.3.2.2.2 Surface overlapping |
| 36 | Figure B.10 Figure B.11 |
| 37 | Figure B.12 B.3.2.3 Surface assemblies and overlaps for splash area Figure B.13 |
| 38 | Figure B.14 Figure B.15 B.3.2.4 Surface assemblies and overlaps for non-food area |
| 39 | B.3.3 Fasteners B.3.3.1 Fasteners for food area Figure B.16 B.3.3.2 Fasteners for splash area Figure B.17 |
| 40 | 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 Machines on the floor B.3.4.1.1 Fixed machines with or without a base Figure B.18 Figure B.19 B.3.4.1.2 Mobile machines |
| 41 | Figure B.20 B.3.5 Ventilation openings B.3.5.1 Ventilation openings for non-food area B.3.5.2 Ventilation openings for splash area |
| 42 | Figure B.21 B.3.6 Hinges Figure B.22 |
| 43 | 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 Figure B.23 Figure B.24 Figure B.25 |
| 44 | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC |
| 45 | Bibliography |
