BS EN 1673:2000+A1:2009 - Food processing machinery. Rotary rack ovens. Safety and hygiene requirements – BSI British Standards

BS EN 1673:2000+A1:2009

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

Status : Current, Work in hand   Published : November 2000

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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

 




Standard NumberBS EN 1673:2000+A1:2009
TitleFood processing machinery. Rotary rack ovens. Safety and hygiene requirements
StatusCurrent, Work in hand
Publication Date15 November 2000
Normative References(Required to achieve compliance to this standard)ISO 12001:1996, ISO 4871:1996, EN 953:1997, ISO 4287:1997, EN 294:1992, ISO 11201:1995, ISO/TR 11688-1:1995, EN 954-1:1996, EN 60529:1991, EN 614-1:2006, EN 1672-2:2005, ISO 3743-1:1994, EN 1088:1995, EN ISO 4871:1996, EN ISO 13849-1:2008, EN ISO 11688-1:1998, EN ISO 13732-1:2008, ISO 12100-1:2003, EN ISO 12100-2:2003, EN ISO 4287:1998, EN ISO 11201:1995, ISO 12100-2:2003, EN ISO 3744:1995, IEC 60529:1989, ISO 13849-1:2006, EN ISO 12100-1:2003, IEC 60204:2005, EN 60204-1:2006, EN ISO 3743-1:1995, ISO 3744:1994, EN ISO 12001:1996, ISO 13732-1:2006
Informative References(Provided for Information)EN 894, EN 1005-2, 2006/42/EC, prEN 1672-1, 98/37/EC, 98/79/EC, EN 61310-1, CEN/TR 15623, EN 1005-3, IEC 61310-1:2007
International RelationshipsEN 1673:2000+A1:2009
Amended ByAmendment, February 2010
DescriptorsCleaning, Installation, Cooking appliances, Hazards, Rotating parts, Safety measures, Humidity control, Instructions for use, Equipment safety, Catering equipment, Maintenance, Bakery products, Ovens (cooking appliances), Ergonomics, Verification, Racks, Bakery equipment, Hygiene, Noise (environmental), Occupational safety, Baking (food), Food control, Food manufacturing equipment, Steam
ICS67.260
Title in FrenchMachines pour les produits alimentaires. Fours à chariot rotatif. Prescriptions relatives à la sécurité et l'hygiène
Title in GermanNahrungsmittelmaschinen. Stikken-Backöfen. Sicherheits- und Hygieneanforderungen
CommitteeMCE/3/5
ISBN978 0 580 63132 0
PublisherBSI
FormatA4
DeliveryYes
Pages44
File Size1.124 MB
Price£214.00


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