EN 453:2000+A1:2009
(Main + Amendment)Food processing machinery - Dough mixers - Safety and hygiene requirements
General Information
- Abstract
This 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 ) and less than or equal to 500 l.
These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard.
The following machines are excluded:
- planetary mixers (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.
The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer’s instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients.
The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene.
This standard does not deal with noise reduction.
It applies only to machines manufactured after the date of issue of this standard.
- Status
- Withdrawn
- Publication Date
- 22-Dec-2009
- Withdrawal Date
- 22-Sep-2026
- Technical Committee
- CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
- Drafting Committee
- CEN/TC 153/WG 1 - Bakery equipment
- Current Stage
- 9960 - Withdrawal effective - Withdrawal
- Start Date
- 29-Oct-2014
- Completion Date
- 23-Sep-2026
- Directive
- Harmonized Standard2006/42/EC - Directive 2006/42/EC of the European Parliament and of the Council of 17 May 2006 on machinery, and amending Directive 95/16/EC (recast)OJ Ref: C, C 136 OJ Date: 26-May-2010
Not Harmonized98/37/EC - Machinery
Relations
- Effective Date
- 19-Jan-2023
- Effective Date
- 12-Feb-2011
- Effective Date
- 25-Aug-2026
- Effective Date
- 09-Feb-2026
- Effective Date
- 09-Feb-2026
- Effective Date
- 09-Feb-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
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Frequently Asked Questions
EN 453:2000+A1:2009 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Dough mixers - Safety and hygiene requirements". This standard covers: This 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 ) and less than or equal to 500 l. These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard. The following machines are excluded: - planetary mixers (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. The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer’s instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients. The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene. This standard does not deal with noise reduction. It applies only to machines manufactured after the date of issue of this standard.
This 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 ) and less than or equal to 500 l. These dough mixers are used to process various ingredients e.g. flour, sugar, fat, salt, water and other ingredients in food manufacturers and shops. These machines are sometimes used in other industries (e.g. pharmaceutical industry, chemical industry, printing), but hazards related to these uses are not considered in this standard. The following machines are excluded: - planetary mixers (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. The intended use of the machine, as defined in 3.12 of EN 292-1:1991 and as given in the manufacturer’s instruction handbook, is the loading of various ingredients, processing them by means of a kneading tool, unloading and cleaning. The operation is usually carried out in cycles of variable duration. Manual operations are sometimes necessary to take samples, to scrape the bowl or add ingredients. The significant hazards covered by the standard are mechanical (crushing, shearing, trapping, impact and loss of stability), electrical, ergonomic and also those resulting from noise, inhalation of flour dust and lack of hygiene. This standard does not deal with noise reduction. It applies only to machines manufactured after the date of issue of this standard.
EN 453:2000+A1:2009 is classified under the following ICS (International Classification for Standards) categories: 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 453:2000+A1:2009 has the following relationships with other standards: It is inter standard links to EN 453:2000, EN 453:2014, ISO 468:1982, EN 60651:1994, EN 60204-1:1997, EN 60529:1991, EN 292-2:1991/A1:1995, EN 663:1994, EN 294:1992, EN 1050:1996, EN 954-1:1996, EN 1672-2:1997, EN ISO 3744:1995, EN 292-2:1991, EN ISO 11201:1995. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 453:2000+A1:2009 is associated with the following European legislation: EU Directives/Regulations: 2006/42/EC, 98/37/EC; Standardization Mandates: M/079, M/396. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
EN 453:2000+A1:2009 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Mešalniki testa - Varnostne in higienske zahteveNahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Pétrins - Prescriptions relatives à la sécurité et l'hygièneFood processing machinery - Dough mixers - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 453:2000+A1:2009SIST EN 453:2001+A1:2010en,fr01-marec-2010SIST EN 453:2001+A1:2010SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 453:2000+A1
December 2009 ICS 67.260 Supersedes EN 453:2000English Version
Food processing machinery - Dough mixers - Safety and hygiene requirements
Machines pour les produits alimentaires - Pétrins - Prescriptions relatives à la sécurité et l'hygiène
Nahrungsmittelmaschinen - Teigknetmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 January 2000 and includes Amendment 1 approved by CEN on 24 October 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 453:2000+A1:2009: ESIST EN 453:2001+A1:2010
Principles of design to ensure the cleanability of dough mixers . 20A.1Definitions . 20A.2Materials of construction . 20A.3Design . 22Annex B (informative)
Method of measuring dust . 38B.1Purpose of the test . 38B.2Principle of the tests . 38B.3Operating conditions . 38Annex C (normative)
Noise test code - Grade 2 of accuracy. 39C.1Definitions . 39C.2Installation and mounting conditions . 40C.3Operating conditions . 40C.4Measurements . 41C.5Emission sound pressure level determination . 41C.6Sound power level determination . 41C.7Measurement uncertainties . 41C.8Information to be recorded . 41C.9Information to be reported . 42C.10Declaration and verification of noise emission values . 42Annex D (informative)
Bibliography . 43Annex ZA (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 98/37EC"""" . 44SIST EN 453:2001+A1:2010
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC"""" . 45 SIST EN 453:2001+A1:2010
1) Below 5 l, EN 60335-1 and 60335-2 are applicable. SIST EN 453:2001+A1:2010
Figure 1 a)
Figure 2 b)
Figure 3 c) Figure 4 — Danger zones of a dough mixer
4.2 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g. cleaning with water). 4.3 Hazards generated by noise Especially large dough mixers generate airborne noise which can result in hearing damage, in accidents due to interference with speech communication and interference with the perception of acoustic signals. 4.4 Hazards resulting from inhalation of dust Use of dough mixers exposes operators to dust including flour and ingredients which may be harmful to their health, causing rhinitis (running noses), watering eyes and possibly occupational asthma. 4.5 Hygiene Lack of hygiene can create a risk to human health and unacceptable modification of foodstuff e.g. contamination by microbial growth or foreign materials. 4.6 Hazards generated by neglecting ergonomic principles During operation, cleaning and maintenance, there is a risk of injury or chronic damage to the body resulting from awkward body postures. SIST EN 453:2001+A1:2010
Figure 2 a)
Figure 2 b) Key: (1) volume covered by the kneading tool a distance between the internal rim of the bowl and the external part of the guard b horizontal distance between the external part of the guard and the nearest point of the danger zone
i.e. the volume covered by the movement of the kneading tool (s) c distance between the bowl guard and the rotating bowl rim d distance between the upper rim of the bowl and the position of the outer edge of the guard when the
interlocking device is actuated Figure 2 — Dimensions of the guard
Table 1 — Dimensions of the guard Dimensions in millimetres b
a
c
d b ≤ 120 a = 0 c ≤ 25 d < 25 120 < b ≤ 230 a ≤ 100 c ≤ 25 d < 50 b > 230 a ≤ 140 c ≤ 25 d < 75
5.1.1.2 In order to facilitate dough discharge from dough mixers with non-removable bowls,
movement of the kneading tool and bowl motions at low speed is permitted with the guard opened, by operation of a hold-to-run control. This allows the operator to turn the bowl for unloading the bowl in different positions. 5.1.1.3 Stopping time Guard actuated stopping devices shall stop the dough mixer with the bowl empty within 4 s of opening the guard. SIST EN 453:2001+A1:2010
Food area
Splash area
Non food area Figure 3 a)
Food area
Splash area
Non food area Figure 3 b)
Food area
Splash area
Non food area Figure 3 c) Figure 3 — Hygiene areas (with guards removed) 5.6 Hazards generated by neglecting ergonomic principles Awkward body postures during maintenance and cleaning as well as filling and emptying the bowl and other operations, shall be avoided. Suitably positioned lifting devices and/or transport carriages shall be provided for installation, removal and transport of any part of the dough mixer weighing more than 25 kg. If the mass of the filled removable bowl exceeds 25 kg, a handling device shall be fitted, for example wheels on the bowl or a separate trolley. Pushing and pulling with excessive effort shall be avoided e.g. by use of low -friction castor wheels or by the design of the bowl coupling mechanism. If tilting of the bowl is manual, it shall require a force not more than 250 N. When lowering of the kneading tool is manual, lowering or lifting with the bowl empty shall require a force not more than 250 N in normal operating conditions. Control devices shall be placed within proper reach for the operator as stated in annex A of EN 614-1:1995. SIST EN 453:2001+A1:2010
Tests relating to electromagnetic compatibility may be limited where the supplier of the electric/electronic
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