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BS EN 1673:2020

BS EN 1673:2020

$167.15

Food processing machinery. Rotary rack ovens. Safety and hygiene requirements

Published By Publication Date Number of Pages
BSI 2020 36
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This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks.

These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other ingredients and/or additives. This document applies to ovens used only for food products except for those containing volatile flammable ingredients (volatile organic compound, e.g. alcohol, oil, ā€¦). This document applies to ovens where the steam is generated by an evaporation process of drinking water on hot surfaces.

The following machines are excluded:

  1. experimental and testing machines under development by the manufacturer;

  2. machines for non-professional uses.

NOTE

Due to the fact that rotary rack ovens are intended for professional uses, EN 60335-1 and EN 60335-2-42 are not applicable.

This document covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines (see EN ISO 12100:2010, Clause 6).

This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see informative Annex C).

The following hazards are not covered by this document:

  1. hazards from the use of gaseous fuel by gas appliances;

  2. hazards arising from electromagnetic compatibility issues;

  3. hazards from the use of trays made of or coated by silicone;

  4. hazards due to dismantling, disabling and scrapping.

This document does not deal with noise emitted by the machine.

This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN.

PDF Catalog

PDF Pages PDF Title
2 undefined
8 1 Scope
2 Normative references
9 3 Terms, definitions and classification
3.1 Terms and definitions
10 3.2 Description
11 4 Safety and hygiene requirements and/or protective measures
4.1 General
12 4.2 Mechanical hazards
4.2.1 Zone 1: Drive mechanism
4.2.2 Zone 2: Mechanical parts in movement inside the baking chamber
4.2.2.1 General
13 4.2.2.2 Adjusting of the rack position under power
4.2.3 Zone 2: Space between the rack and any baking chamber door frame
4.2.4 Zone 4: Area in the front of any baking chamber door
4.2.5 Loss of stability
4.2.5.1 Stability of the rack during the rotation
15 4.2.5.2 Stability of the rack entering the baking chamber
4.2.5.3 Stability of rack and trays standing outside the baking chamber
16 4.3 Electrical hazards
4.4 Thermal hazards
4.4.1 Escape of steam by opening any baking chamber door
4.4.2 Hot external surfaces
18 4.4.3 Fire hazards due to overheating
4.5 Hazard from being trapped inside the baking chamber
19 4.6 Hazards from remote control
4.7 Hazards from automatic start and/or unexpected start and process restart
4.8 Hygiene requirements
4.8.1 General
4.8.2 Food area
4.8.3 Non-food area
20 4.9 Hazards generated by neglecting ergonomic principles
5 Verification of the safety and hygiene requirements and/or measures
22 6 Information for use
6.1 General
6.2 Information and warnings on the machine
23 6.3 Instruction handbook
24 6.4 Marking
25 7 Environmental aspects
26 Annex A (normative)Force measurement method
A.1 General
A.2 Measuring instrumentation
A.3 Method of measurement
27 Annex B (normative)Calculation of the kinetic energy
B.1 Data
B.2 Calculation
28 Annex C (informative)List of significant hazards
31 Annex ZA (informative)Relationship between this European Standard and the essential requirements of Directive 2006/42/EC aimed to be covered

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BS EN 1673:2020
$167.15