SIST EN 13390:2002

SLOVENSKI STANDARD
01-november-2002
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Food processing machinery - Pie and tart machines - Safety and hygiene requirements
Nahrungsmittelmaschinen - Tortelettmaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Fonceuses a tartes - Prescriptions relatives a
la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 13390:2002
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN 13390
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2002
ICS 67.260
English version
Food processing machinery - Pie and tart machines - Safety and
hygiene requirements
Machines pour les produits alimentaires - Fonceuses à Nahrungsmittelmaschinen - Tortelettmaschinen -
tartes - Prescriptions relatives à la sécurité et à l'hygiène Sicherheits- und Hygieneanforderungen
This European Standard was approved by CEN on 11 November 2001.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2002 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13390:2002 E
worldwide for CEN national Members.

Contents
page
Foreword. 3
0 Introduction. 4
1 Scope. 4
2 Normative references . 5
3 Terms and definitions. 6
4 List of significant hazards. 7
4.1 Mechanical hazards . 7
4.2 Electrical hazards. 8
4.3 Thermal hazard. 8
4.4 Hazards generated by neglecting hygienic design principles . 8
4.5 Hazards generated by neglecting ergonomic principles . 8
4.6 Hazards generated by noise . 9
5 Safety and hygiene requirements and/or protective measures. 9
5.1 Mechanical hazards . 9
5.2 Electrical hazards. 12
5.3 Thermal hazards . 13
5.4 Hygiene requirements. 14
5.5 Ergonomics. 14
5.6 Noise reduction. 15
6 Verification of safety requirements and/or measures. 16
7 Information for use . 16
7.1 Instruction handbook. 16
7.2 Marking.17
Annex A   Principle of design to ensure the cleanability of pie and tart
(normative)
machines . 25
A.1 Terms and definitions. 25
A.2 Materials of construction . 25
A.3 Design. 27
Annex B (normative)  Noise test code - Grade 2 accuracy . 46
B.1 Terms and definitions. 46
B.2 Installation and mounting conditions . 46
B.3 Operating conditions . 46
B.4 Emission sound pressure level determination . 46
B.5 Measurement uncertainties. 47
B.6 Information to be recorded. 47
B.7 Information to be reported. 48
B.8 Declaration and verification of noise emission values . 48
Annex ZA (informative)  Relationship of this document with EC Directives. 49
Bibliography. 50
Foreword
This European Standard has been prepared by Technical Committee CEN/TC 153 "Food
processing machinery" ,the secretariat of which is held by DIN.
This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by August 2002, and conflicting national
standards shall be withdrawn at the latest by August 2002.
This document has been prepared under a mandate given to CEN by the European Commission
and the European Free Trade Association and supports essential requirements of EC Directive(s).
For the relationship with EC Directives, see informative annex ZA, which is an integral part of this
standard.
The annexes A and B are normative.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Czech
Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg,
Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom.
0 Introduction
This document is a type C standard as stated in EN 1070.
The machinery concerned and the extent to which hazards, hazardous situations and events are
covered are indicated in the scope of this document.
When provisions of this type C standard are different from those which are stated in type A or B
standards, the provisions of this type C standard take precedence over the provisions of the other
standards, for machines that have been designed and built according to the provisions of this type
C standard.
1 Scope
This standard specifies safety and hygienic design requirements for the manufacture of machines
used for the production of pies, tarts, pasties, en croute products and other similar items where the
pastry cases are formed by the closing under pressure of one or more forming heads. The
standard applies to the following three basic types of machine :
- machines where operators hands enter hazard zone 1 (see 4.1) at each cycle ;
- machines which are loaded outside hazard zone 1 ;
- automatic machines.
Figure 1, 2 and 3 illustrate examples of these.
Automatic loading devices are not covered by this standard.
This standard applies to electrically, pneumatically and hydraulically powered machines. Manually
operated machines are excluded from the scope of this standard.
Clause 4 lists the significant hazards identified on these machines on the basis of a risk
assessment carried out following the principles in EN 1050:1996.
The safety and hygiene requirements take into account the hazards arising from use (including
setting, process changeover, operation), cleaning and maintenance. Hazards arising from
foreseeable misuse (3.12, EN 292-1:1991) are also included.
Flour dust is not a significant hazard at pie and tart machines.
A noise test code is included in annex B to assist manufacturers to measure noise level for the
purpose of the noise emission declaration.
This document in not applicable to pie and tart machines which are manufactured before the date
of publication of this document by CEN.
2 Normative references
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text, and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions of
any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
EN 292-1:1991, Safety of machinery - Basic concepts - General principles for design - Part 1:
Basic terminology, methodology.
EN 292-2:1991 + A1:1995, Safety of machinery - Basic concepts - General principles for design -
Part 2: Technical principles and specifications.
EN 294:1992, Safety of machinery - Safety distances to prevent danger zones being reached by
the upper limbs.
EN 349:1993, Safety of machinery - Minimum gaps to avoid crushing of parts of the human body.
EN 563:1994, Safety of machinery - Temperatures of touchable surfaces - Ergonomics data to
establish temperature limit values for hot surfaces.
EN 614-1:1995, Safety of machinery - Ergonomic design principles - Part 1: Terminology and
general principles.
EN 953:1997, Safety of machinery – Guards – General requirements for the design and
construction of fixed and movable guards.
EN 954-1:1996, Safety of machinery - Safety related parts of control systems - Part 1: General
principles for design.
EN 982:1996, Safety of machinery - Safety requirements for fluid power systems and their
components – Hydraulics.
EN 983:1996, Safety of machinery - Safety requirements for fluid power systems and their
components – Pneumatics.
EN 1050:1996, Safety of machinery – Principles for risk assessment.
EN 1070, Safety of machinery – Terminology.
EN 1088:1995, Safety of machinery - Interlocking devices associated with guards - Principles for
design and selection.
EN 1672-2:1997, Food processing machinery - Basic concepts - Part 2: Hygiene requirements.
EN 60204-1:1997, Safety of machinery - Electrical equipment of machines - Part 1 : General
requirements (IEC 60204-1:1997).
EN ISO 3744:1995, Acoustics - Determination of sound power levels of noise sources using sound
pressure – Engineering method in an essentially free field over a reflecting plane (ISO 3744:1994).
EN ISO 4871:1996, Acoustics – Declaration and verification of noise emission values of machinery
and equipment (ISO 4871:1996).
EN ISO 11201:1995, Acoustics - Noise emitted by machinery and equipment – Measurement of
emission sound pressure levels at the work station and at other specified positions - Engineering
method in an essentially free field over a reflecting plane (ISO 11201:1995).
EN ISO 11688-1:1998, Acoustics – Recommended practice for the design of low-noise machinery
and equipment - Part 1: Planning (ISO/TR 11688-1:1995).
EN ISO 12001:1996, Acoustics - Noise emitted by machinery and equipment – Rules for the
drafting and presentation of a noise test code (ISO 12001:1996).
3 Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN 1070 and the
following terms and definitions apply.
3.1
platform
mould into which the die presses, which is mounted on a supporting surface (see Figure 2)
3.2
platen
mould into which the die presses, which is integral with the supporting surface
3.3
die
shaped tool for pressing the pastry into the desired shape with the corresponding platform or
platen. It can be heated
3.4
false table
device, shaped and dimensioned to fill the openings between the platforms on a rotating table
machine through which access to hazard zone 1 may be gained (see Figure 6)
3.5
table frame
series of radial webs, located between platforms, shaped and dimensioned to close the gap
between the lower edge of the guard and the upper surface of the rotating table on which the
platforms are located (see Figure 5)
3.6
blocking
forming the pastry base
3.7
sheeter
device for dispen
...