EN 15165:2014
(Main)Food processing machinery - Forming machines - Safety and hygiene requirements
Food processing machinery - Forming machines - Safety and hygiene requirements
1.1 General
This European Standard applies to forming machines, used for forming food products with a mould into portions, as defined in 1.2.
This document applies to both machines standing on the floor and table top machines, and also to machines integrated in a processing line (i.e. interfaces, when the machine is combined with other machines).
This document covers the following auxiliary devices and interchangeable equipment:
a) auxiliary devices:
1) paper interleavers;
2) croquette attachment;
3) meat ball rollers;
4) stick inserters;
5) specific material/product conveyors;
6) specific lifting and tilting devices.
b) interchangeable equipment:
1) croquette attachment;
2) meat ball rollers;
3) stick inserters;
4) specific material/product conveyors;
5) specific lifting and tilting devices.
This document deals with all significant hazards, hazardous situations and events relevant to forming machines, when they are used as intended and under conditions of misuse which are reasonable foreseeable by the manufacturer (see Clause 4).
This document deals with the significant hazards, hazardous situations and events arising during the whole lifetime of the machine, including the phases of transport, assembly and installation, commissioning, maintenance, dismantling, disabling and scrapping and use as defined in EN ISO 12100:2010, 5.4.
This document is not applicable to forming machines which are manufactured before the date of publication of this document by CEN.
1.2 Machine description
This European Standard specifies requirements for the design, manufacture and operating of forming machines, e.g. for rissoles, hamburgers, in the following only referred to as machines.
It specifies safety and hygiene requirements for design and manufacture of forming machines, which are used for forming food products into portions with a mould. The mould may have a sliding or rotary movement and is filled with product in one position and emptied in another.
These machines have a feed provision, which is in the most cases a feed intake hopper (see Figures 1 and 2). Moulds may be filled by the action of rotating worm, rotating paddles or reciprocating hydraulic arms. Machines produce single or multiple lines of products.
Forming machines are intended for use on ground or minced meat, meat products, fish, vegetables or similar products. Use includes manufacture of product, setting, treating or process changeover, cleaning, fault finding and maintenance.
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1.3 Combinations of forming machines and auxiliary devices and/or interchangeable equipment
1.3.1 Definition
A combination of a forming machine with auxiliary devices and/or interchangeable equipment becomes a new machine, when the following requirements are fulfilled / met:
- the (combined) device/equipment works together as an entity, meaning from production related view they form an entity (i.e. the coaction will be focused on a shared aim) and
- they are controlled as an entity, via a shared or linked control system and
- they work - regarding safety - together as an entity and also form a unit in this aspect.
According to this definition a new machine is not existent when in a total complex single autonomous functional machines are connected in relation to function and control, but do not form a unit in relation to safety. This is given e.g. when:
- on the single interfaces / interconnection points none ore only minor hazards between the separate machines occur, due to their combination;
- the emergency stop of one machine is connected / looped through to the next machine since the operator’s position is only at the next machine.
In such mechanical equipment each single machine can still be regarded autonomous in relation to safety.
1.3.2 Example for combinations
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Nahrungsmittelmaschinen - Formmaschinen - Sicherheits- und Hygieneanforderungen
1.1 Allgemeines
Diese Europäische Norm gilt für Formmaschinen, die mithilfe einer Form Nahrungsmittel in Portionen formen, wie in 1.2 dargestellt.
Diese Europäische Norm gilt sowohl für Maschinen, die auf dem Boden stehen, als auch für Tischmaschinen und für Maschinen, die in eine Verarbeitungslinie integriert sind (d. h. auch für Schnittstellen, wenn die Maschine mit anderen Maschinen kombiniert ist).
Diese Europäische Norm behandelt die folgenden Zusatzeinrichtungen und auswechselbaren Einrichtungen:
a) Zusatzeinrichtungen:
1) Interleaver;
2) Krokettenaufsatz;
3) Fleischbällchenroller;
4) Spießdurchsteckvorrichtung;
5) besondere Material-/Produktförderanlagen;
6) besondere Hebe- und Drehvorrichtungen;
b) auswechselbare Einrichtungen:
1) Krokettenaufsatz;
2) Fleischbällchenroller;
3) Spießdurchsteckvorrichtung;
4) besondere Material-/Produktförderanlagen;
5) besondere Hebe- und Drehvorrichtungen;
Diese Europäische Norm behandelt alle signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse, die auf Formmaschinen zutreffen, wenn sie bestimmungsgemäß und unter Bedingungen von durch den Hersteller vernünftigerweise vorhersehbaren Fehlanwendungen verwendet werden (siehe Abschnitt 4).
Diese Europäische Norm behandelt die signifikanten Gefährdungen, Gefährdungssituationen und Gefährdungsereignisse, die während der gesamten Lebensdauer der Maschine, einschließlich während der Phasen des Transports, des Zusammenbaus und des Anschlusses, der Inbetriebnahme, der Wartung, der Demontage, der Außerbetriebnahme und Verschrottung und des Gebrauchs nach EN ISO 12100:2010, 5.4, eintreten können.
Diese Europäische Norm gilt nicht für Formmaschinen, die vor dem Datum der Veröffentlichung dieses Dokuments durch CEN hergestellt wurden.
1.2 Maschinenbeschreibung
Diese Europäische Norm beschreibt die Anforderungen an die Konstruktion, die Herstellung und den Betrieb von Formmaschinen, z. B. für Frikadellen, Hamburger, die im Folgenden nur noch „Maschinen“ genannt werden.
Sie legt die Sicherheits- und Hygieneanforderungen an die Konstruktion und Herstellung von Formmaschinen fest, die zum Formen von Nahrungsmittelprodukten in Portionen mithilfe einer Form verwendet werden. Die Form kann eine gleitende oder eine umlaufende Bewegung ausführen und wird an einer Stelle mit Produkt beschickt und an einer anderen Stelle entleert.
Diese Maschinen haben eine Einfüllvorrichtung, die in den meisten Fällen ein Einfülltrichter ist (siehe Bild 1 und Bild 2). Die Formen können durch die Wirkung einer umlaufenden Endlosschraube, von umlaufenden Schaufeln oder hydraulischen Hubkolben befüllt werden. Die Maschinen können entweder einzelne oder mehrere Produktstränge produzieren.
Formmaschinen sind dazu vorgesehen, in Verbindung mit zerkleinertem Fleisch bzw. Hackfleisch, Fleisch-erzeugnissen, Fisch, Gemüse oder ähnlichen Produkten verwendet zu werden. Die Verwendung schließt die Herstellung des Produkts, Einstellarbeiten, Umrüstung, Reinigung, Fehlersuche und Instandhaltungsarbeiten ein.
Machines pour les produits alimentaires - Formeuses - Prescriptions relatives à la sécurité et l'hygiène
1.1 Généralités
La présente norme Européenne s'applique aux formeuses utilisées pour former des portions de produits alimentaires à l'aide d'un moule, tel que défini en 1.2.
Le présent document s'applique à la fois aux machines posées sur le sol et aux machines installées sur une table, ainsi qu'aux machines intégrées dans une chaîne de traitement (c'est-à-dire aux interfaces, lorsque la machine est combinée à d'autres machines).
La présente norme Européenne couvre les dispositifs auxiliaires et les équipements interchangeables suivants :
a) dispositifs auxiliaires :
1) accessoire pour intercalaires en papier ;
2) accessoire pour croquettes ;
3) rouleaux pour boulettes de viande ;
4) dispositifs d'insertion de bâtonnets ;
5) convoyeurs pour matériaux/produits spécifiques ;
6) dispositifs élévateurs et basculeurs spécifiques.
b) équipements interchangeables :
1) accessoire pour croquettes ;
2) rouleaux pour boulettes de viande ;
3) dispositifs d'insertion de bâtonnets ;
4) convoyeurs pour matériaux/produits spécifiques ;
5) dispositifs élévateurs et basculeurs spécifiques.
La présente norme Européenne traite tous les phénomènes dangereux significatifs, situations et événements dangereux significatifs associés aux formeuses lorsque celles-ci sont utilisées normalement et dans les conditions de mauvaises utilisations raisonnablement prévisibles par le fabricant (voir l'Article 4).
La présente norme Européenne traite de tous les phénomènes dangereux, situations et événements dangereux significatifs survenant tout au long de la durée de vie de la machine, y compris lors des phases de transport, d'assemblage et d’installation, de mise en service, de maintenance, de démontage, de mise hors service et de mise au rebut tel que définis dans l’EN ISO 12100:2010, 5.4.
La présente norme Européenne ne s’applique pas aux formeuses qui sont fabriquées avant la date de publication du présent document par le CEN.
1.2 Description de la machine
La présente Norme européenne spécifie les prescriptions relatives à la conception, à la fabrication et à l'utilisation des formeuses, par exemple pour rissoles, hamburgers, appelées « machines » dans la suite du document.
Elle spécifie les prescriptions de sécurité et d'hygiène relatives à la conception et à la fabrication des formeuses utilisées pour former des portions de produits alimentaires à l'aide d'un moule. Le moule peut avoir un mouvement de glissement ou de rotation ; il est rempli de produit dans une position et vidé dans une autre.
Ces machines sont équipées d'un dispositif d'alimentation qui est, dans la plupart des cas, une trémie d’alimentation fermée (voir Figure 1 et Figure 2). Les moules peuvent être remplis par l'action d'une vis sans fin, de palettes rotatives ou de bras hydrauliques à mouvement alterné. Les machines produisent une seule ou plusieurs gammes de produits.
Les formeuses sont destinées à être utilisées avec de la viande hachée, des produits carnés, du poisson, des légumes ou des produits similaires. L'utilisation comprend la fabrication du produit, le réglage, le changement de traitement ou de processus de fabrication, le nettoyage, la recherche de défauts et la maintenance.
Stroji za predelavo hrane - Stroji za oblikovanje - Varnostne in higienske zahteve
Ta dokument se uporablja za stroje za oblikovanje, ki se uporabljajo za oblikovanje živilskih proizvodov s kalupi v porcije, kot je opredeljeno v točki 3.
Ta dokument se uporablja za stroje, ki stojijo na tleh, namizne stroje in tudi za stroje, ki so vgrajeni v proizvodno linijo (tj. povezave, ko je stroj kombiniran z drugimi stroji).
Ta evropski standard obravnava naslednjo neobvezno opremo:
– papirje za ločevanje,
– dodatke za oblikovanje kroketov,
– valjarje mesnih kroglic,
– opremo za vstavljanje palic,
– posebne transporterje za materiale/proizvode,
– posebne naprave za dvigovanje in nagibanje.
Ta dokument opisuje vsa večja tveganja, nevarne situacije in nevarne dogodke v zvezi s stroji za oblikovanje hrane, kadar se uporabljajo v skladu z njihovim namenom in pod pogoji pričakovane nepravilne uporabe, ki jih določa proizvajalec (glej točko 4).
Ta dokument opisuje večja tveganja, nevarne situacije in nevarne dogodke, ki se pojavijo med transportom, sestavljanjem in nameščanjem, začetkom obratovanja ter uporabo, kot je opredeljeno v točki 5.3 standarda EN ISO 12100-1.
Ta dokument se ne uporablja za stroje za oblikovanje, ki so bili izdelani pred datumom, ko je CEN
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za oblikovanje - Varnostne in higienske zahteveNahrungsmittelmaschinen - Formmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Formeuses - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Forming machines - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 15165:2014SIST EN 15165:2015en,fr,de01-januar-2015SIST EN 15165:2015SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 15165
October 2014 ICS 67.260 English Version
Food processing machinery - Forming machines - Safety and hygiene requirements
Machines pour les produits alimentaires - Formeuses pour viandes hachées - Prescriptions relatives à la sécurité et l'hygiène
Nahrungsmittelmaschinen - Formmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 6 September 2014.
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 CEN-CENELEC 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 CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 15165:2014 ESIST EN 15165:2015
Noise test code for forming machines (grade 2) . 40 A.1 Sound measurements . 40 A.2 Installation and mounting conditions . 42 A.3 Operating conditions . 42 A.4 Measurement . 42 A.5 Information to be recorded . 42 A.6 Information to be reported. 42 A.7 Declaration and verification of noise emission values . 43 Annex B (normative)
Design principles to ensure the cleanability of forming machines . 44 B.1 Terms and definitions . 44 B.2 Materials of construction . 45 B.3 Design . 45 Bibliography . 51
Figures Figure 1 — Floor machines . 9 Figure 2 — Table top machine with tray . 10 Figure 3 — Example of combination . 11 Figure 4 — Danger zones . 16 Figure 5 — Forming machine with feed intake hopper and switch bar/light barrier – safety distances . 20 Figure 6 — Forming machines with divided hopper – safety distances . 21 Figure 7 — Forming machine with feed intake hopper — Example: ladder – safety distances . 22 Figure 8 — Forming machine with feed intake hopper — Example: step, two-hand control . 22 Figure 9 — Plough in feed intake hopper . 23 Figure 10 — Safety device for container position . 27 Figure 11 — Infeed and outfeed side of table top machines . 29 Figure 12 — Outfeed side of table top machines . 30 Figure 13 — On/Off switch with hood . 31 Figure 14 — Hygiene areas of forming machines . 34 Figure 15 — Hygiene areas of forming machines . 35 Figure A.1 — Position of measuring point . 41 Figure B.1 — Joined surfaces – food area . 44 Figure B.2 — Corners and radii in food area . 45 Figure B.3 — Angles in the food area . 46 Figure B.4 — Intersecting surfaces in the food area . 47 Figure B.5 — Acceptable joining elements – head profiles . 48 Figure B.6 — Castors – dimensions examples . 49 SIST EN 15165:2015
Tables Table 1 — List of significant hazards . 14 Table 2 — Verification list . 36
Key 1 hopper 2 hopper insert 3 feed spiral 4 mould plate drive
5 feed drive 6 knock out unit 7 mould plate 8 conveyor Key 1 trough 2 feed spiral 3 mould plate drive 4 feed drive 5 knock out unit
6 mould plate 7 conveyor 8 press block 9 stairs and cleaning platform a) Floor machine with hopper b) Floor machine with trough SIST EN 15165:2015
Key 1 hopper 2 hopper insert
3 feed spiral 4 mould plate drive
5 knock out unit 6 mould plate
7 conveyor 8 press plungers c) Floor machine with hopper Figure 1 — Floor machines
Key 1 hopper 2 paddles 3 interleaver 4 drum (mould plate) Figure 2 — Table top machine with tray 1.3 Combinations of forming machines and auxiliary devices and/or interchangeable equipment 1.3.1 Definition A combination of a forming machine with auxiliary devices and/or interchangeable equipment becomes a new machine, when the following requirements are fulfilled / met: — the (combined) device/equipment works together as an entity, meaning from production related view they form an entity (i.e. the coaction will be focused on a shared aim) and — they are controlled as an entity, via a shared or linked control system and — they work – regarding safety – together as an entity and also form a unit in this aspect. According to this definition a new machine is not existent when in a total complex single autonomous functional machines are connected in relation to function and control, but do not form a unit in relation to safety. This is given e.g. when: — on the single interfaces / interconnection points none ore only minor hazards between the separate machines occur, due to their combination; — the emergency stop of one machine is connected / looped through to the next machine since the operator’s position is only at the next machine. In such mechanical equipment each single machine can still be regarded autonomous in relation to safety. SIST EN 15165:2015
Key A forming machine B auxiliary device (optional; e.g. paper interleaver) C interchangeable equipment (optional; e.g. croquette attachment) D auxiliary device (optional; e.g. product conveyor) Figure 3 — Example of combination 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 349, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body EN 574, Safety of machinery — Two-hand control devices — Functional aspects — Principles for design EN 614-1, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles EN 953:1997+A1:2009, Safety of machinery - Guards — General requirements for the design and construction of fixed and movable guards EN 1005-1, Safety of machinery — Human physical performance — Part 1: Terms and definitions EN 1005-2, Safety of machinery — Human physical performance — Part 2: Manual handling of machinery and component parts of machinery EN 1005-3, Safety of machinery — Human physical performance — Part 3: Recommended force limits for machinery operation EN 1672-2:2005+A1:2009, Food processing machinery — Basic concepts — Part 2: Hygiene requirements EN 13288, Food processing machinery — Bowl lifting and tilting machines — Safety and hygiene requirements EN 60204-1:2006, Safety of machinery — Electrical equipment of machines — Part 1: General requirements (IEC 60204-1:2005, modified) EN 60529, Degrees of protection provided by enclosures (IP Code) (IEC 60529) EN 61496-1, Safety of machinery — Electro-sensitive protective equipment — Part 1: General requirements and tests (IEC 61496-1) SIST EN 15165:2015
Key 1 Zone 1 2 Zone 2 3 Zone 3 4 Zone 4 5 Zone 5 6 Zone 6 a) Floor machine with trough SIST EN 15165:2015
Key 1 Zone 1 2 Zone 2 3 Zone 3 4 Zone 4 7 Zone 7 8 Zone 8 9 Zone 9 10 Zone 10 b) Floor machine with hopper Figure 4 — Danger zones SIST EN 15165:2015
Key A
≥ 1 600 mm S
= A + E ≥ 2 250 mm B
≤ 50 mm Figure 5 — Forming machine with feed intake hopper and switch bar/light barrier – safety distances 5.3.2.6 Forming machines with light barrier at feed intake hopper At these forming machines, a light barrier shall be provided on the complete circumference of the hopper edge of the feed intake hopper. When the forming machine is running with or without product, the feeding mechanism shall come to a standstill within 1 s after the light barrier has been activated (see Figure 5). The design of the light barrier shall be in accordance with ESPE Type 2 of EN 61496-1. For requirements relating to the safety distances see Figure 5. 5.3.2.7 Forming machines with divided hopper 5.3.2.7.1 On these forming machines the upper part of the feed intake hopper shall be movable. The upper part of the hopper shall be interlocked. If the machine is running with or without product, the feeder shall come to standstill within 1 s, after the gap C between lower and upper part of the hopper has been opened > 50 mm (see Figure 6). For requirements relating to the interlocking of the upper part of the hopper, see 5.2.2. The design dimension S, being the sum of distance A measured from the floor/standing area to the upper edge of the feed intake hopper and the distance E measured from the hopper edge to the danger point at the feeder in the feed intake hopper shall be S = A + E ≥ 2450 mm. The distance A from the floor/standing area to the hopper edge of the feed intake hopper shall be ≥ 1 600 mm (see Figure 6). 5.3.2.7.2 On these forming machines without loading device, the distance B from the floor/standing area to the separation point of the feed intake hopper shall be ≤ 1 400 mm (see Figure 6). SIST EN 15165:2015
Key A
≥ 1 600 mm B
≤ 1 400 mm C
≤ 50 mm S
= A + E ≥ 2 450 mm Figure 6 — Forming machines with divided hopper – safety distances 5.3.2.8 Additional requirements in case of interlocked steps and ladders 5.3.2.8.1 Steps and ladders If danger points in the feed intake hopper of forming machines can be reached from the standing area of a step or ladder (falling below the safety dimension of 2 250 mm, see 5.3.2.5, or 2 450 mm, see 5.3.2.6 and 5.3.2.7.), the steps or ladders shall be interlocked (see Figure 7). When the forming machine is running with or without product, the feeder shall come to a standstill within 1 s after the interlocking system has been actuated when the step or ladder has been moved into its working position. For requirements relating to the interlocking system of the step or ladder, see 5.2.2. The distance A1 from the standing area of a step to the hopper edge shall be > 1 100 mm (see Figure 7). On feed intake hoppers with a diameter of the feed intake hopper mouth < 1 100 mm, a distance A1 from the standing area to the hopper edge ≥ 700 mm is sufficient (see Figure 7). The standing area of steps shall have a width ≥ 500 mm, a length ≥ 400 mm and a toe rail of a height of 15 mm. If the standing area is < 500 mm above ground, an area of a width ≥ 400 mm and a length ≥ 350 mm is sufficient. The standing area shall be of the non-slip type. Standing areas of steps which are located > 1 200 mm above ground shall also be limited with handrail that shall fulfil the requirements of EN ISO 14122-3. The standing area of the intermediate step shall have a width of ≥ 300 mm and a length of ≥ 200 mm. Treads of ladders shall have a width of ≥ 500 mm and a depth of ≥ 80 mm. The ladder shall be arranged at an angle of < 70° to the horizontal (see Figure 7) and equipped with a handrail commencing from a measurement higher than 1 200 mm. The outside walls shall be designed (e.g. vertical and smooth) to prevent the operator climbing on the machine. This also applies to interlocked steps in their folded position. The intermediate step should not be interlocked if the distance to danger zone is big enough. SIST EN 15165:2015
S = A + E ≥ 2 250 mm or ≥ 2 450 mm A1 ≥ 1 100 mm, if D ≥ 1 100 mm A1 ≥ 700 mm, if D < 1 100 mm . ≤ 70°
Key 1 feeder 2 step/ladder, interlocked Key 1 two-hand control 2 step, interlocked Figure 7 — Forming machine with feed intake hopper — Example: ladder – safety distances Figure 8 — Forming machine with feed intake hopper — Example: step, two-hand control
5.3.2.9 Forming machines with plough in the feed intake hopper The access to the danger point at the plough/counter auger and the infeed auger in the feed intake hopper shall be prevented or restricted. This can be achieved by the observance of one of the following measures: 5.3.2.9.1 The distance between plough/counter auger (fixed) and the infeed auger (rotating) in the feed intake hopper shall be ≤ 6 mm and have an angle of pitch > 90° (see Figure 9). 5.3.2.9.2 The relative position of plough/counter auger (fixed) and infeed auger (rotating) in the feed intake hopper results in a safety situation, if there is a distance > 30 mm between plough/counter auger and infeed auger. SIST EN 15165:2015
Key 1 infeed auger 2 hopper wall 3 plough/counter auger 4 . = angle of pitch 5 danger point at the plough/counter auger Figure 9 — Plough in feed intake hopper 5.3.2.10 View into feed intake hopper With a feed intake hopper height > 1 600 mm above the standing surface, a view into the feed intake hopper (e.g. by means of a mirror, fill level indication) shall be ensured. 5.3.3 Mould filling area in the feed intake hopper Zone 3 Access to the danger zone shall be prevented when the rams/knock out bar are in normal operation. This can be achieved by means of the safeguards described under 5.3.1 above. 5.3.4 Crushing points between the mould plate and other parts of the machine Zone 3 If hazards cannot be eliminated by design, e.g. by use of distances according to EN ISO 13857 and EN 349, the access to any remaining crushing point between the moving mould plate and other parts of the machine shall be prevented. This can be achieved by a combination of fixed and interlocking guards. The safety related parts of the control system implementing the interlocking function shall be at least performance level “c” in accordance with EN ISO 13849-1. Apart from the actual discharge opening all openings shall comply with EN ISO 13857:2008, Table 4. SIST EN 15165:2015
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