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SRPS EN 12041:2015

Food processing machinery - Moulders - Safety and hygiene requirements

Mar 24, 2015

General information

90.60     Jun 3, 2020



European Norm





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1.1 This European Standard applies to the design and manufacture of moulders of the types described from 3.2.1 to 3.2.4 and illustrated in Figure 1 to Figure 3.
These moulders are used separately or in a line in the food industry and shops (pastry-making, bakeries, confectionery, etc.) for flattening, rolling and, but not necessarily, elongating pieces of dough. These machines can be fed by hand or mechanically.
This document deals with all significant hazards, hazardous situations and events relevant to the transport, installation, adjustment, operation, cleaning, maintenance, dismantling, disassembling and scrapping of moulders, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
1.2 This European Standard does not deal with:
- designs of moulder other than those described from 3.2.1 to 3.2.3;
- experimental and testing machines under development by the manufacturer;
- domestics appliances;
- bagel machines;
- additional hazards generated when the machine is used in a line;
- dough and pastry brakes (see EN 1674).
1.3 This document is not applicable to machines which are manufactured before its date of publication as a European standard.

Related directives

Directives related to this standard.


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)


Life cycle


SRPS EN 12041:2011


SRPS EN 12041:2015
90.60 Close of review
Jun 3, 2020

Related project

Adopted from EN 12041:2014