EN 14655:2005+A1:2010

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Nahrungsmittelmaschinen - Baguette-Schneidemaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Machines à couper les baguettes - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Baguette slicers - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 14655:2005+A1:2010SIST EN 14655:2005+A1:2010en,fr01-junij-2010SIST EN 14655:2005+A1:2010SLOVENSKI
STANDARDSIST EN 14655:20051DGRPHãþD

EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 14655:2005+A1
March 2010 ICS 67.260 Supersedes EN 14655:2005English Version
Food processing machinery - Baguette slicers - Safety and hygiene requirements
Machines pour les produits alimentaires - Machines à couper les baguettes - Prescriptions relatives à la sécurité et à l'hygiène
Nahrungsmittelmaschinen - Baguette-Schneidemaschinen -Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 19 May 2005 and includes Amendment 1 approved by CEN on 7 February 2010.
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, Croatia, 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 © 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 14655:2005+A1:2010: ESIST EN 14655:2005+A1:2010

Noise test code for baguette slicers – Grade 2 of accuracy . 23A.1Terms and definitions . 23A.2Installation and mounting conditions . 23A.3Operating conditions . 23A.4Emission sound pressure level determination . 23A.5Measurement uncertainties . 24A.6Information to be recorded . 24A.7Information to be reported . 24A.8Declaration and verification of noise emission values . 24Annex B (normative)
Principles of design to ensure the cleanability of baguette slicers . 25B.1Terms and definitions . 25B.2Materials of construction . 25B.3Design . 26Annex ZA (informative)
!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/EC" . 40Bibliography . 41 SIST EN 14655:2005+A1:2010

Figures Figure 1 — Example of baguette slicer . 9Figure 2 — Danger zones of a baguette slicer . 11Figure 3 — Dimension of the cross-section of the chute opening . 12Figure 4 — Safety dimensions. 13Figure 5 — Example of warning sign . 13Figure 6 — Example of machine with hinged infeed chute not in working position . 13Figure 7 — Discharge area. 14Figure 8 — Example of a baguette slicer
with a light barrier . 14Figure 10 — Example of removal of the crumb tray . 16!Figure 11 — Safety signs" . 17Figure 12 — Hygiene areas . 19Figure B.1 . 27Figure B.2 . 27Figure B.3 . 28Figure B.4 . 29Figure B.5 . 29Figure B.6 . 30Figure B.7 . 30Figure B.8 . 31Figure B.9 . 31Figure B.10 . 31Figure B.11 . 32Figure B.12 . 32Figure B.13 . 33Figure B.14 . 33Figure B.15 . 34Figure B.16 . 35Figure B.17 . 36SIST EN 14655:2005+A1:2010

1 Scope This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and decommissioning. The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices. This European Standard covers requirements for the safe operation of the machine including: loading, cutting, unloading, cleaning, crumb removal and maintenance. These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading. These machines are intended to be installed on a table, a specific support or an integral stand. The following machines are excluded from the scope of this European Standard:  frame cutter machines with multiple blades1);  machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and horizontal manual loading1);  experimental and testing machines under development by the manufacturer;  domestic appliances. This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This European Standard does not deal with noise reduction. This European Standard is not applicable to baguette slicers which are manufactured before the date of publication of this European Standard by CEN. 2 Normative references The following referenced documents are indispensable for the application of this European Standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. !EN 614-1:2006, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 953, Safety of machinery — Guards — General requirements for design and construction of fixed and movable guards EN 1088:1995, Safety of machinery — Interlocking devices associated with guards — Principles for design and selection EN 1672-2:2005, Food processing machinery — Basic concepts — Part 2: Hygiene requirements
1) See prEN 13954. SIST EN 14655:2005+A1:2010

6 drive mechanisms 7 electrical controls 8 crumb tray 9 ramp 10 cover of the discharge area Figure 1 — Example of baguette slicer 4 List of significant hazards 4.1 General This clause contains all the significant hazards, hazardous situations and events, as far as they are dealt with in this European Standard, identified by a risk assessment as significant for baguette slicers and which require action to eliminate or reduce the risk. Before using this European Standard, it is important to carry out a risk assessment of the baguette slicer to check that its significant hazards are identified in this clause. 4.2 Mechanical hazards The significant mechanical hazards are:  cutting hazard;  severing hazard;  drawing in hazard; SIST EN 14655:2005+A1:2010

Hazards of cutting or severing. Zone 2: Access to cutting side of blade and other moving parts of the machine through discharge area and crumb tray.
Hazards of cutting or severing, drawing in and shearing. Zone 3: Access to all moving parts (e.g. drive mechanisms) through other sides of the machine.
Hazards of shearing, drawing in. SIST EN 14655:2005+A1:2010

zone 1 2
zone 2 3
zone 3 Figure 2 — Danger zones of a baguette slicer
4.3 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazard of external influences on electrical equipment (e.g. cleaning and dust generated by slicing the bread). 4.4 Lack of hygiene Lack of hygiene creates hazards to human health and unacceptable alteration of foodstuff e.g. contamination by microbial growth or foreign materials. 4.5 Hazards generated by neglecting ergonomic principles Risk of injury or chronic damage to the body resulting from harmful body postures during operation, cleaning and maintenance. 5 Safety and hygiene requirements and/or measures 5.1 General Machinery shall comply with the safety requirements and/or measures of this clause. In addition, the machine shall be designed according to the principles of EN ISO 12100 for hazards relevant but not significant which are not dealt with by this European Standard. SIST EN 14655:2005+A1:2010

Figure 3 — Dimension of the cross-section of the chute opening 5.2.1.1.2 Safeguarding by distance If the distance between the edge of the infeed chute and the blade is < 850 mm, then the following requirements apply: SIST EN 14655:2005+A1:2010

Figure 4 — Safety dimensions Figure 5 — Example of warning sign 5.2.1.1.3 Safeguarding of hinged or removable chute Where the chute is hinged or removable and not in working position:  either it shall be impossible to introduce the hand in the infeed area (see Figure 6); or  an interlocking device shall prevent the movement of the blade.
Figure 6 — Example of machine with hinged infeed chute not in working position SIST EN 14655:2005+A1:2010

EN 61496-1:2004 and the safety related devices and their interface with the control systems shall comply with least performance level c and meet at least category 1 as defined in EN ISO 13849-1:2008. The position of the light barrier shall be as close as possible to the lower edged of the discharge device (see Figure 8)." The dimensions of the aperture at the discharge area shall be less than 250 mm x 120 mm (see Figure 9). Dimensions in millimetres Key 1 ramp 2 closed cover 3 opened cover in the actuating position 4 blade Key1 light barrier NOTE The upper part of the machine is not represented. Figure 7 — Discharge area Figure 8 — Example of a baguette slicer
with a light barrier
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