SRPS EN 453:2011

Food processing machinery - Dough mixers - Safety and hygiene requirements

Scope

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.

Related directives

NOTE: If the word "harmonized" (marked in green) is not found in the field with the name of the directive, it means that the European standard is not cited in the OJEU.