BS EN 453:2000+A1:2009 Food processing machinery. Dough mixers. Safety and hygiene requirements
BS EN 453 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
- 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.
It applies only to machines manufactured after the date of issue of this standard.
Contents of BS EN 453:
Foreword
Introduction
1 Scope
2 Normative references
3 Description
4 List of hazards
4.1 Mechanical hazards
4.2 Electrical hazards
4.3 Hazards generated by noise
4.4 Hazards resulting from inhalation of dust
4.5 Hygiene
4.6 Hazards generated by neglecting ergonomic principles
5 Safety and hygiene requirements and/or measures
5.1 Mechanical hazards
5.2 Electrical hazards
5.3 Noise reduction
5.4 Protection against dust emission
5.5 Hygiene requirements
5.6 Hazards generated by neglecting ergonomic principles
6 Verification of safety and hygiene requirements and/or measures
7 Information for use
7.1 Marking
7.2 Noise declaration
Annex A (normative) Principles of design to ensure the cleanability of dough mixers
Annex B (informative) Method of measuring dust
Annex C (normative) Noise test code - Grade 2 of accuracy
Annex D (informative) Bibliography
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 98/37EC
Annex ZB (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2006/42/EC
