Food processing machinery. Rotary rack ovens. Safety and hygiene requirements

BS EN 1673:2000+A1:2009 Food processing machinery. Rotary rack ovens. Safety and hygiene requirements

BS EN 1673 specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks.

These ovens are used in the food industry and shops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other additives. This standard applies to ovens used only for food products except for those containing volatile flammable ingredients.

The control of the humidity of the air in the baking chamber is by the production and introduction of steam around normal atmospheric pressure.

The following machines are excluded:

Experimental and testing machines under development by the manufacturer;

Domestic appliances.

BS EN 1673 covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines.

BS EN 1673  deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.

Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B.

The hazards from the use of gaseous fuel by gas appliances are not covered by BS EN 1673.

Contents of BS EN 1673:

Foreword

Introduction

1 Scope

2 Normative references

3 Description

4 List of significant hazards"

4.2 Mechanical hazards

4.3 Electrical hazards

4.4 Thermal hazards

4.5 Explosion and fire hazards

4.6 Hazard from being trapped inside

4.7 Hazard generated by neglecting hygienic design principles

4.8 Hazards generated by neglecting ergonomic principles

5 Safety and hygiene requirements and/or protective measures"

5.2 Mechanical hazards

5.3 !Electrical hazards

5.4 Thermal hazards

5.5 Fire hazards due to overheating

5.6 Hazard from being trapped inside

5.7 Hygiene requirements

5.8 Hazards generated by neglecting ergonomic principles

6 Verification of the safety and hygiene requirements and/or measures

7 Information for use

Annex A (normative) Principles of design to ensure the cleanability of rotary rack ovens