BS EN 13621:2004+A1:2010 - Page 2

Food processing machinery. Salad dryers. Safety and hygiene requirements. | Status: Current

1 Scope 1.1 This document specifies the safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food, feeding, maintenance and decommissioning. The spinning function is obtained by the rotation of a perforated basket in which the product being processed is placed. It applies to machines:

• — which are intended for use in the commercial and institutional catering industry;
• — having a rotation speed between 300 rpm and 900 rpm;
• — having a nominal output below 2 kW;
• — having a nominal volume of the basket less than 100 l.

These machines can be stationary or movable. The machines concerned by this document are those appliances which are intended for eliminating by spinning the water present on salad after washing. These machines can also be used for spinning other vegetables such as spinach, watercress, radish, French beans, etc. The machines covered by this document are not intended to be cleaned with water jet. This European Standard deals with all significant hazards, hazardous situations and events relevant to salad dryers, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).

NOTE If the machine is not used under above conditions, the manufacturer should verify, when he is informed of such situation, if the preventive measures remain valid (see 3.22 of EN ISO 12100‑1:2003).

The feeding principle of the machine can be notably:

• — manual loading into the basket left in position in the machine;
• — placing in and withdrawal from the machine of the loaded basket.