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eLibrary > 15/30329716 DC BS EN 13289. Pasta processing plants. Dryers and coolers. Safety and hygiene requirements >

15/30329716 DC BS EN 13289. Pasta processing plants. Dryers and coolers. Safety and hygiene requirements, 2015

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15/30329716 DC BS EN 13289. Pasta processing plants. Dryers and coolers. Safety and hygiene requirements, 2015

41_e_stf.pdf [Go to Page]
European foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 List of significant hazards [Go to Page]
4.1 General
4.2 Mechanical hazards [Go to Page]
4.2.1 General
Figure 1 — Shaker pre-dryer
Figure 2 — Belt dryer
Figure 3 — Rotary dryer [Go to Page]
4.2.2 Protruding parts
4.2.3 Moving parts
4.2.4 Movable parts
4.2.5 Openings in the insulating booth
4.2.6 Fluid ejection hazards
4.2.7 Hazards due to unexpected start-up
4.3 Electrical hazards
4.4 Thermal hazards
4.5 Noise hazards
4.6 Hazards due to slip, trip and fall
4.7 Hazards due to neglecting hygienic principles
5 Safety requirements and/or protective measures [Go to Page]
5.1 General
5.2 Mechanical hazards [Go to Page]
5.2.1 Protruding parts
Figure 4 — Scheme of protruding parts [Go to Page]
5.2.2 Moving parts
5.2.3 Movable parts
5.2.4 Openings in the insulating booth
5.2.5 Fluid ejection
5.2.6 Unexpected start-up [Go to Page]
5.2.6.1 General
5.2.6.2 Supply disconnecting device
5.2.6.3 Emergency stop device
5.2.6.4 Normal stop
5.2.6.5 Safety-related parts of control system
5.2.6.6 Automatic start warning
5.2.6.7 Interlocking devices
5.2.6.8 Controls for maintenance operations
5.3 Electrical hazards [Go to Page]
5.3.1 General
5.3.2 Protection against electric shock [Go to Page]
5.3.2.1 Direct contact
5.3.2.2 Indirect contact
5.3.3 Degrees of protection
Table 1 — Degrees of protection for different cleaning methods using water [Go to Page]
5.3.4 Cable section and colours
5.3.5 Safety requirements related to electromagnetic phenomena
5.4 Thermal hazards
5.5 Noise reduction
5.6 Protective measures against slip, trip and fall
5.7 Protective measures against hazards due to neglecting of hygienic principles [Go to Page]
5.7.1 General
5.7.2 Food area
5.7.3 Splash area
5.7.4 Non-food area
Figure 5 — Food zones of long pasta dryer and belt dryer for short cut pasta
Figure 6 — Rotary dryer
Figure 7 — Shaker pre-dryer
6 Verification of the safety requirements and/or measures
Table 2 — Methods for the verification of the compliance with the safety requirements
7 Information for use [Go to Page]
7.1 Technical information
7.2 Indicators [Go to Page]
7.2.1 General
7.2.2 Warning signs for residual hazard
7.3 Marking
Annex A (normative) Principles of design to ensure the cleanability of machinery
A.1 Terms and definitions
A.2 Material of construction
A.2.1 Type of materials
A.2.1.1 Materials for food area
A.2.1.2 Materials for splash area
A.2.1.3 Materials for non-food area
A.2.2 Surface conditions
Table A.1 — Surface conditions for food area
Table A.2 — Surface conditions for splash area
A.3 Design
A.3.1 Connections of internal surfaces
A.3.1.1 General
A.3.1.2 Connections of internal surfaces for food area
Figure A.1 — Design of two surfaces connection
Figure A.2 — Design of two surfaces connection
Figure A.3 — Internal angle of two surfaces connection greater than or equal to 135
Figure A.4 — Dimension between two bends
A.3.1.3 Connections of internal surfaces for splash area
Figure A.5 — Design of two perpendicular surfaces
Figure A.6 — Design of the internal angle
Figure A.7 — Weld for two perpendicular surfaces
A.3.1.4 Connections of internal surfaces for non-food area
A.3.2 Surface assemblies and overlaps
A.3.2.1 General
A.3.2.2 Surface assemblies and overlaps for food area
A.3.2.2.1 Surface assembly
Figure A.8 — Assembled surfaces by a continuous weld
Figure A.9 — Assembled surfaces by a continuous sealed and flushed joint
A.3.2.2.2 Surface overlapping
Figure A.10 — Surface overlapping
Figure A.11 — Surface connections
Figure A.12 — Surface connections by continuous sealed and flush jointing
A.3.2.3 Surface assemblies and overlaps for splash area
Figure A.13 — Surface assemblies and overlaps for splash area by means of a profile
Figure A.14 — Surface assemblies and overlaps for splash area by flush bonding
Figure A.15 — Surface for splash area with overlapping distance
A.3.2.4 Surface assemblies and overlaps for non-food area
A.3.3 Fasteners
A.3.3.1 Fasteners for food area
A.3.3.1.1 General
A.3.3.1.2 Case of spot-facing
Figure A.16 — Surface assemblies and overlaps for non-food area
A.3.3.1.3 Pin drive systems
A.3.3.2 Fasteners for splash area
Figure A.17 — Fasteners for splash area
A.3.3.3 Fasteners for non-food area
A.3.4 Machines on the floor
A.3.4.1 Fixed machines with or without a base
Figure A.18 — Table-top machines jointing with feet ≥ 150 mm
Figure A.19 — Table-top machines jointing with feet < 150 mm
Figure A.20 — Table-top machines jointing with foot surface > 1 dm2
A.3.4.2 Mobile machines
Figure A.21 — Example of castor
A.3.5 Ventilation openings
A.3.5.1 Ventilation openings for non-food area
A.3.5.2 Ventilation openings for splash area
Figure A.22 — Ventilation openings guards
A.3.6 Hinges
Figure A.23 — Hinges
A.3.7 Control panel
Annex B (normative) Noise test code – Grade 2 or 3
B.1 Terms and definitions
B.2 Installation and mounting conditions
B.3 Operating conditions
B.4 Measurements
B.5 Emission sound pressure level determination
B.6 Sound power level determination
B.7 Measurement uncertainties
B.8 Information to be recorded
B.9 Information to be reported
B.10 Declaration and verification of noise emission value
Table B.1 — Values of the uncertainty KpA and KWA
Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC on Machinery
Table ZA.1 — Correspondence between this European Standard and Directive 2006/42/EC on Machinery
Bibliography [Go to Page]

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15/30329716 DC BS EN 13289. Pasta processing plants. Dryers and coolers. Safety and hygiene requirements, 2015

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