1.1 General This European Standard covers portion cutting machines and accessories. This European Standard does not apply to automatic industrial slicing machines (see prEN 16743) and band saw machines (see EN 12268). This European Standard defines requirements for the design and manufacture of portion cutting machines. The machines covered by this European Standard are used for continuous portioning of fresh, smoked or frozen meat with and without bones or of similar products by separation by means of a blade. This European Standard deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). This European Standard deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine. The European Standard does not deal with the specific hazards of loading devices. This European Standard is not applicable to portion cutting machines which are manufactured before the date of publication of this document by CEN. 1.2 Types of machinery This European Standard covers the following types of machinery: – Portion cutting machines with manual loading (see Figure 1); – Portion cutting machines with automatic loading (see Figure 2). 1.3 Machine construction Portion cutting machines depending on the construction consist of: machine housing (machine frame), fixed or moving product bases, automatic or manually operated grippers, hold-down unit, blade housing, blade, discharge device, associated drives, electrical, hydraulic or pneumatic components. Portion cutting machines in the scope of this document may be equipped with the following auxiliary components: – loading aid; – discharge conveyor belt; – laying unit; – measurement or scanning devices; – scales; – sorting station (e.g. rocker, pusher); – movement devices (e.g. castors). 1.4 Intended use The intended use (as defined in EN ISO 12100:2010, 3.23) of portion cutting machines as dealt with in this document is described in 1.1. The product is manually placed on the product base or automatically fed to the product base with a loading device. The product is supplied to the blade by automatic or manually operated grippers or conveyor slide or belt and the cutting process begins. The portion falls onto a discharge conveyor or a laying unit.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 4<\/td>\n | Contents Page <\/td>\n<\/tr>\n | ||||||
| 6<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 1 Scope 1.1 General 1.2 Types of machinery <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | Figure 1 \u2014 Portion cutting machine with manual loading (exemplary embodiment) <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | Figure 2 \u2014 Portion cutting machine with automatic loading (exemplary embodiment) 1.3 Machine construction 1.4 Intended use <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 4 List of significant hazards <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | Table 1 \u2014 List of significant hazards <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | Figure 3 \u2014 Portion cutting machine with manual loading \u2013 hazard zones Figure 4 \u2014 Portion cutting machine with automatic loading \u2013 hazard zones <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | Figure 5 \u2014 Hazard points at the sorting station 5 Safety and hygiene requirements and\/or protective measures 5.1 General 5.2 Mechanical hazards 5.2.1 General <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 5.2.2 Zone 1 \u2013 Powered components in the feed zone 5.2.2.1 Automatic loading <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | Figure 6 \u2014 Reaching over the guard \u2013 safety dimensions <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | Table 2 \u2014 Dimensions of the inlet opening without interlocking guard Figure 7 \u2014 Feed zone \u2013 Safety dimensions of inlet opening 5.2.2.2 Manual loading <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 5.2.3 Zone 2 \u2013 Powered components in the discharge zone Table 3 \u2014 Dependency of the opening height B on the distance to the hazard point A Figure 8 \u2014 Discharge zone \u2013 Safety dimensions <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | Figure 9 \u2014 Discharge zone \u2013 Safety distance with limitation of the movement 5.2.4 Zone 3 \u2013 Movable guards 5.2.4.1 Manually operated guards 5.2.4.2 Force-operated guards <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 5.2.5 Zone 4 \u2013 Blade protection 5.2.5.1 General <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 5.2.5.2 Cutting device and automatic loading 5.2.5.3 Manual loading for powered blade 5.2.5.4 Manual loading while blade is stationary <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 5.2.6 Zone 5 \u2013 Blade mounting 5.2.7 Zone 6 \u2013 Locking slide \/ Hold-down unit 5.2.8 Zone 7 \u2013 Grippers 5.2.9 Zone 8 \u2013 Transport conveyor belts <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | 5.2.10 Sorting stations Figure 10 \u2014 Transfer point between rocker and downstream component <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | Figure 11 \u2014 Pusher 5.2.11 Drive components in the machine housing 5.2.12 Interlocks of guards for preventing access to the moving blade 5.2.12.1 General <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 5.2.12.2 Interlocks without guard locking 5.2.12.3 Interlocks with guard locking 5.3 Electrical hazards 5.3.1 General 5.3.2 Emergency stop <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | 5.3.3 Protection against water ingress 5.3.3.1 IP- degrees of protection 5.3.3.2 Hoods <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | 5.3.3.3 ON- and OFF-switch 5.4 Hydraulic and pneumatic hazards 5.5 Hazard from loss of stability 5.6 Noise reduction 5.7 Ergonomic requirements <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | 5.8 Hygiene and cleaning 5.8.1 General Figure 12 \u2014 Example of hygiene areas in the portion cutting machine with manual loading <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Figure 13 \u2014 Example of hygiene areas in the portion cutting machine with automatic loading 5.8.2 Food area <\/td>\n<\/tr>\n | ||||||
| 34<\/td>\n | 5.8.3 Splash area 5.8.4 Non-food area 5.8.5 Surface condition 5.8.6 Cleaning <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | 6 Verification of safety and hygiene requirements and\/or protective measures Table 4 \u2014 Verification <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | 7 Information for use 7.1 General 7.2 Instruction handbook <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | 7.3 Marking <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | Annex A (normative) Noise test code for portion cutting machines (grade 2) A.1 Determination of the emission sound pressure level A.2 Installation and mounting conditions A.3 Operating conditions A.4 Measurement A.5 Information to be recorded <\/td>\n<\/tr>\n | ||||||
| 41<\/td>\n | A.6 Information to be reported A.7 Declaration and verification of the noise emission values <\/td>\n<\/tr>\n | ||||||
| 42<\/td>\n | Annex B (normative) Design principles to ensure cleanability of portion cutting machines and their auxiliary components B.1 General B.2 Terms and definitions B.2.1 General B.2.2 Closely joined surfaces Figure B.1 \u2014 Smooth surfaces \u2013 Food area B.2.3 Easy to clean B.3 Materials of construction B.3.1 General <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | B.3.2 Materials for food area B.4 Design B.4.1 General B.4.2 Food area Figure B.2 \u2014 Angles and radii in food area <\/td>\n<\/tr>\n | ||||||
| 44<\/td>\n | Figure B.3 \u2014 Angle in food area Figure B.4 \u2014 Adjoining surfaces in food area B.4.3 Splash area <\/td>\n<\/tr>\n | ||||||
| 45<\/td>\n | Figure B.5 \u2014 Admissible joining elements \u2013 head profiles <\/td>\n<\/tr>\n | ||||||
| 46<\/td>\n | B.4.4 Non-food area B.4.5 Floor-type machines B.4.5.1 Wheel-mounted machines Figure B.6 \u2014 Castors \u2013 Dimensional examples <\/td>\n<\/tr>\n | ||||||
| 47<\/td>\n | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006\/42\/EC <\/td>\n<\/tr>\n | ||||||
| 48<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Food processing machinery. Portion cutting machines. Safety and hygiene requirements<\/b><\/p>\n |