EN 12855:2003+A1:2010
(Main)Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
This Standard specifies requirements for design and construction of cutters. The machines covered by this standard are used to process fresh or frozen meat, meat products, fish and vegetables in a revolving bowl. This is performed by means of vertical blades rotating around a more or less horizontal axis. This standard does not apply to household cutters.
Nahrungsmittelmaschinen - Kutter mit umlaufender Schüssel - Sicherheits- und Hygieneanforderungen
1.1 Diese Europäische Norm legt Anforderungen an die Konstruktion und Herstellung von Kuttern (siehe Bild 1) fest, die stationär betrieben werden und auf dem Boden oder auf einem Tisch aufgestellt werden.
Kutter sind Nahrungsmittelmaschinen, die für die Verarbeitung von frischem oder gefrorenem Fleisch, Fleischprodukten, Fisch und Gemüse in einer umlaufenden Schüssel verwendet werden. Dies geschieht mit vertikalen Messern, die sich um eine nahezu horizontale Achse drehen. Diese Europäische Norm betrachtet Gefährdungen, die durch die Konstruktion, die Bedienung, die Aufstellung und die Wartung von Kuttern entstehen, wenn sie wie vom Hersteller beabsichtigt betrieben werden. Die bestimmungsgemäße Verwendung der Maschinen ist in Abschnitt 7 dieser Norm "Benutzerinformation" beschrieben.
Kutter für den Hausgebrauch werden nicht von dieser Norm erfasst.
1.2 Diese Norm gilt nur für Maschinen, die nach dem Ausgabedatum dieser Norm hergestellt werden.
1.3 Diese Norm umfasst folgende Bauarten von Kuttern, abhängig vom Durchmesser (D) oder vom Volumen (V) der Schüssel:
- Kutter der Baugröße 1
D < 700 mm oder 2 l < V < 30 l
- Kutter der Baugröße 2
700 mm < D < 1200 mm oder 30 l < V < 120 l
- Kutter der Baugröße 3
D > 1200 mm oder V > 120 l
In dieser Norm werden auch Beschickungseinrichtungen für Kutter der Baugrößen 2 und 3 behandelt.
Kutter bestehen z. B. aus Maschinengestell, Schüssel, Messerschneidsatz, Messerwelle, Messerschutz-haube, Lärmschutzdeckel, Beschickungs-, Entnahmeeinrichtung, zugehörigem Antrieb und elektrischen, hydraulischen und pneumatischen Komponenten sowie Komponenten zum Begasen, Vakuumieren, Heizen und Kühlen je nach Maschinenart.
ANMERKUNG Bei der Erstellung dieser Norm wurde vorausgesetzt, dass die Maschinen von ausgebildetem Personal betrieben werden.
Legende
1 Lärmschutzdeckel
2 Messerschutzhaube
3 Auswerfer
4 Pilz
5 Schüssel
6 Steuerorgane
7 Handschutzlappen
8 Maschinengestell
9 Beschickungseinricht
Machines pour les produits alimentaires - Cutters à cuve tournante - Prescriptions relatives à la sécurité et à l'hygiène
1.1 La présente Norme européenne spécifie les prescriptions relatives aux cutters (voir Figure 1) utilisés en mode stationnaire et positionnés sur le sol ou à hauteur de table.
Les cutters sont des machines utilisées pour la transformation de viandes fraîches ou congelées, de produits à base de viande, de poissons et de légumes dans une cuve tournante. Cela est réalisé à l’aide de couteaux verticaux tournant autour d’un axe proche de l’horizontale. !La présente Norme européenne traite de tous les phénomènes dangereux significatifs, situations et évènements dangereux spécifiques aux cutters à cuve tournante, lorsqu'ils sont utilisés normalement ou dans des conditions de mauvaise utilisation raisonnablement prévisibles par le fabricant (voir Article 4).
La présente Norme européenne spécifie les phénomènes dangereux pouvant se produire lors du démontage, du fonctionnement, du nettoyage, de l'utilisation, de la maintenance et de l'arrêt définitif de la machine."
La présente norme ne s’applique pas aux cutters à usage domestique.
1.2 La présente norme ne s’applique qu’aux machines fabriquées après sa date de publication.
1.3 La présente norme définit les types de cutters suivants en fonction du diamètre (D) ou du volume (V) de la cuve.
- Cutters de type 1
D < ou = 700 mm ou 2 l < ou = V < ou = 30 l
- cutters de type 2
700 mm < D < ou = 1 200 mm ou 30 l < V < ou =120 l
- cutters de type 3
D > 1 200 mm ou V > 120 l
Les dispositifs de chargement pour les cutters des types 2 et 3 sont également couverts par la présente norme.
Stroji za predelavo hrane - Rezalniki z vrtljivo posodo - Varnostne in higienske zahteve (vključno z dopolnilom A1)
Ta evropski standard opredeljuje zahteve za rezalnike s posodo, ki se uporabljajo nepremični in postavljeni na tla ali na višino mize. Rezalniki s posodo so stroji za hrano, ki se uporabljajo za predelavo svežega ali zmrznjenega mesa, mesnih proizvodov, rib in zelenjave v vrtljivi posodi. To se opravi z vertikalnimi rezili, ki rotirajo okoli skoraj horizontalne osi. !Ta evropski standard obravnava velike nevarnosti, nevarne situacije in primere, ki se nanašajo na rezalnike z vrtljivo posodo, kadar se uporabljajo kot predvideno in pod pogoji napačne uporabe, ki jih razumno predvidi proizvajalec. Ta evropski standard obravnava nevarnosti, ki se lahko pojavijo med zagonom, delovanjem, čiščenjem, uporabo, vzdrževanjem in izločitvijo naprave iz uporabe. Ta standard velja za samo opremo, ki je bila izdelana po datumu izdaje tega standarda. Ta standard zajema naslednje tipe rezalnikov s posodo glede na premer (D) ali volumen (V) posode: tip 1 - rezalniki s posodo D < 700 mm ali 2 l ≤ V ≤ 30 l; tip 2 - rezalniki s posodo 700 mm < D < 1 200 mm ali 30 l < V ≤ 120 l; tip 3 - rezalniki s posodo D > 1 200 mm ali V > 120 l. Za tip 2 in tip 3 rezalnikov s posodo so v tem standardu zajete tudi naprave za polnjenje. Rezalniki s posodo so sestavljeni, na primer, iz ogrodja stroja, posode, garniture rezil, osi rezila, pokrova za rezilo, pokrova proti hrupu, naprave za polnjenje in odstranjevanje, pripadajočega pogona in električnih, hidravličnih in pnevmatičnih sestavnih delov, ter tudi sestavnih delov za zaplinjevanje, vakumiranje, segrevanje in hlajenje glede na tip stroja.
General Information
- Status
- Published
- Publication Date
- 01-Jun-2010
- Withdrawal Date
- 30-Dec-2010
- Technical Committee
- CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
- Drafting Committee
- CEN/TC 153/WG 2 - Meat processing machinery
- Current Stage
- 9060 - Closure of 2 Year Review Enquiry - Review Enquiry
- Start Date
- 02-Sep-2017
- Completion Date
- 02-Sep-2017
- Directive
- 98/37/EC - Machinery
Relations
- Merged From
EN 12855:2003 - Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements - Effective Date
- 18-Jan-2023
Overview
EN 12855:2003+A1:2010 - Food processing machinery: Rotating bowl cutters - Safety and hygiene requirements (CEN) defines safety and hygiene requirements for industrial bowl cutters used to process fresh or frozen meat, meat products, fish and vegetables. It covers machines where vertical blades rotate around a near‑horizontal axis inside a revolving bowl (bowl cutters), and applies to machines manufactured after the standard’s issue. Household cutters are excluded. The standard includes Amendment A1 (2010) and supports the essential requirements of EU Directive 2006/42/EC (see Annex ZA).
Key topics and technical requirements
- Scope and machine types: Defines Type 1, Type 2 and Type 3 bowl cutters by bowl diameter or volume and covers loading/unloading devices for larger machines.
- Hazard identification: Lists mechanical zones and hazards (cutting, drawing‑in, crushing, ejection), electrical, hydraulic/pneumatic, stability, noise, gas (N2/CO2/steam), ergonomic and hygiene risks.
- Safety measures: Requirements for guards, interlocks, emergency stop, control systems, safe drive and blade containment, stability and noise reduction measures.
- Hygiene and cleanability: Design principles and cleaning requirements to minimise contamination risk (see normative Annex C for cleanability guidance).
- Verification and testing: Procedures for verification of safety measures, noise testing (Annex B), plus requirements for information for use, marking and operator training.
- Risk assessment emphasis: Requires manufacturers to perform risk assessments for commissioning, operation, cleaning, maintenance and decommissioning.
Practical applications
- Use EN 12855:2003+A1:2010 when designing, manufacturing, retrofitting or procuring industrial rotating bowl cutters to ensure compliance with recognised safety and hygiene practice.
- Apply the standard to prepare machine documentation: operating instructions, maintenance procedures, guarding/interlock specifications and noise/emission data.
- Use the standard during risk assessments, safety validation, acceptance testing and when specifying cleanability and material selection for food contact components.
Who uses this standard
- Machine designers and manufacturers of food processing equipment
- Food plant engineers, safety and hygiene managers
- Procurement teams specifying bowl cutters and loading/unloading systems
- Notified bodies, testing labs and certification authorities assessing conformity with EU requirements
Related standards
- EN 1672-2 (food machinery hygiene principles)
- EN ISO 12100 (general machine safety and risk assessment)
- EN 60204-1 (electrical equipment of machines)
- EN ISO 13849-1 (safety‑related control systems)
- EN ISO 4871 / EN ISO 3744 (acoustics / noise measurement)
Keywords: EN 12855:2003+A1:2010, rotating bowl cutters, bowl cutters, food processing machinery, safety and hygiene requirements, cleanability, hazard zones, noise reduction, machine risk assessment.
Frequently Asked Questions
EN 12855:2003+A1:2010 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements". This standard covers: This Standard specifies requirements for design and construction of cutters. The machines covered by this standard are used to process fresh or frozen meat, meat products, fish and vegetables in a revolving bowl. This is performed by means of vertical blades rotating around a more or less horizontal axis. This standard does not apply to household cutters.
This Standard specifies requirements for design and construction of cutters. The machines covered by this standard are used to process fresh or frozen meat, meat products, fish and vegetables in a revolving bowl. This is performed by means of vertical blades rotating around a more or less horizontal axis. This standard does not apply to household cutters.
EN 12855:2003+A1:2010 is classified under the following ICS (International Classification for Standards) categories: 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 12855:2003+A1:2010 has the following relationships with other standards: It is inter standard links to EN 12855:2003. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 12855:2003+A1:2010 is associated with the following European legislation: EU Directives/Regulations: 2006/42/EC, 98/37/EC; Standardization Mandates: M/396. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
You can purchase EN 12855:2003+A1:2010 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Nahrungsmittelmaschinen - Kutter mit umlaufender Schüssel - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Cutters à cuve tournante - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Rotating bowl cutters - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 12855:2003+A1:2010SIST EN 12855:2004+A1:2010en,fr,de01-oktober-2010SIST EN 12855:2004+A1:2010SLOVENSKI
STANDARDSIST EN 12855:20041DGRPHãþD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 12855:2003+A1
June 2010 ICS 67.260 Supersedes EN 12855:2003English Version
Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements
Machines pour les produits alimentaires - Cutters à cuve tournante - Prescriptions relatives à la sécurité et à l'hygiène
Nahrungsmittelmaschinen - Kutter mit umlaufender Schüssel - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 July 2003 and includes Amendment 1 approved by CEN on 30 April 2010.
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 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 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 12855:2003+A1:2010: ESIST EN 12855:2004+A1:2010
Common hazards for food processing machines and reduction requirements applicable to rotating bowl cutters . 29Annex B (normative)
Noise test code for rotating bowl cutters (grade 2) . 31Annex C (normative)
Design principles to ensure cleanability of rotating bowl cutters . 33Annex ZA (informative)
!Relationship between this European Standard and the Essential Requirements of EU Directive 2006/42/EC" . 39Bibliography . 40 SIST EN 12855:2004+A1:2010
D
< 700 mm or 2 l ≤ V ≤ 30 l Type 2 bowl cutters
700 mm < D < 1 200 mm or 30 l < V ≤ 120 l
Type 3 bowl cutters
D > 1 200 mm or V > 120 l For type 2 and type 3 bowl cutters, loading devices are also covered in this standard. Bowl cutters are constructed, for example, from a machine frame, a bowl, a set of cutting blades, a blade shaft, a blade cover, a noise cover, a loading and removal device, an associated drive and electrical, hydraulic and pneumatic components and also components for fumigating, vacuuming, heating and cooling according to machine type. NOTE In preparing this standard it was assumed that the machine would be operated by trained personnel. SIST EN 12855:2004+A1:2010
Key 1 2 3 4 5 noise cover blade cover unloading device mushroom bowl 6 7 8 9 10 control elements fixed safety hand device machine frame loading device transport trolley is not part of the rotating bowl cutter covered by this standard Figure 1 — Elements of a bowl cutter, accessories The fresh or deep-frozen material is fed manually or by means of a loading device into the bowl of the bowl cutter. On account of the rotation of the cutter bowl at different speeds of the blade shaft, the material is mixed with additives, size reduced or emulsified. This can also take place under vacuum, or when liquid nitrogen or carbon dioxide or steam is added, or when boiling takes place at the same time.
Bowl cutters do not operate in a continuous mode. SIST EN 12855:2004+A1:2010
(ISO 13850:2006) SIST EN 12855:2004+A1:2010
cutting set and a portion of the bowl 3.12 blade shaft drive shaft for the cutting set SIST EN 12855:2004+A1:2010
3.14 bowl container for ingredients or cut product 3.15 bowl volume volume of the bowl expressed in litres, (measured when filled with water to the maximum fill level) 3.16 vacuum boiling lid cover, required for production of certain products. It can replace the noise cover 4 List of hazards 4.1 General This clause and annex A contain the hazards and hazardous situations as far as they are dealt with in this European Standard, identified by a risk assessment significant for this type of machinery and which require action identified to eliminate or reduce risk. Before using this standard it is important to carry out a risk assessment of the rotating bowl cutter to check that it has the hazards identified in this clause. 4.2 Mechanical hazards
(See figure 2) Zone 1 Rotating blades under blade cover; Cutting or severing hazards to fingers or hand; Zone 2 Zone between bowl and machine frame; Drawing-in hazards to fingers or hand; Zone 3 Area of movement of loading device; Crushing or shearing hazards to limbs or body; Zone 4 Area of movement of blade cover and/or noise cover and/or vacuum lid; Crushing hazard to fingers or hands; Zone 5 Area of drive systems; Severing or drawing-in hazard to upper limbs; Zone 6 Ejection of blades in the event of breakage; SIST EN 12855:2004+A1:2010
Key 1 2 3 4 zone 1 zone 2 zone 3 zone 4 5 6 7 8 zone 5 zone 6 zone 7 zone 8 Figure 2 — Danger areas of bowl cutters SIST EN 12855:2004+A1:2010
Hazard of suffocation; Hazard of burns, frostbite or scalding. 4.8 Hazards from non-compliance with ergonomic principles Unhealthy posture or excessive physical effort; Inadequate consideration of the human anatomy of hand/arm or foot/leg during machine design; Hazard of physical damage to body. 4.9 Hazards from non-compliance with hygiene principles Microbial causes: Hazard from foodstuff spoilage; Hazard of damage to health of the consumer through food poisoning; Hazard of infection of operator. Chemical causes: Hazard (contamination) of foodstuff through residues of cleaning and disinfecting agents and hydraulic fluid; Hazard of damage to health of the consumer;
Hazard of toxic or allergic reactions from operator; SIST EN 12855:2004+A1:2010
EN 953, EN 1672-2, EN 60204-1, etc. the manufacturer shall carry out a risk assessment to establish the requirements of the B-standard which are to be applied. This specific risk assessment shall be part of the general risk assessment of the machine. Where the means of reducing the risk is by the arrangement or positioning of the installed machine, the manufacturer shall include in the Information for use a reference to the reduction means to be provided, and to any limiting value of the requirement, and, if appropriate, to the means of verification. Where the means of reducing the risk is by a safe system of working the machinery, the manufacturer shall include in the Information for use details of the system and of the elements of training required by the operating personnel. 5.2
Mechanical hazards 5.2.1 Zone 1 Rotating blades under protective cover !The danger zone of rotating blades shall be protected with an interlocked guard according to EN 1088:1995, 4.2.1. If the rotating blades do not stop within the time specified below, the interlocking device shall be provided also with a guard locking, according to EN 1088:1995, 4.2.2. The safety related control system for the interlocking of the blade cover shall present at least a performance level “c” in accordance with of EN ISO 13849-1:2008, or performance level “e” if electronic components are used." For type 1 bowl cutters the rotating blade shall come to a standstill as soon as possible, but the time taken shall not exceed 2 s after the front edge of the blade cover has been lifted more than 50 mm. This applies when the bowl is empty; For type 2 bowl cutters the blade shaft shall come to a standstill as soon as possible, but the time taken shall not exceed 3 s after the front edge of the blade cover has been lifted by more than 50 mm. This applies when the bowl is empty; For type 3 bowl cutters the blade shaft shall come to a standstill as soon as possible, but the time taken shall not exceed 4 s after the front edge of the blade cover has been lifted by more than 100 mm. This applies when the bowl is empty; For type 1 bowl cutters (see figure 3)
the depth of the cover shall not be less than 70 % of the bowl’s external diameter D. An open section of max. 90° is allowed on the operating side; SIST EN 12855:2004+A1:2010
Figure 3 — Example of design of type 1 bowl cutters
For type 2 bowl cutters (see figure 4) the depth of the cover shall not be less than 55 % of the bowl’s external diameter D; over the right side of the bowl (“inlet side”) the blade cover shall protrude 20 % of the bowl diameter towards the front of the cutter, measured from the centreline. The 20 % shall be achieved in the centreline of the inlet side. The shape of the additional protruding blade cover can be triangle, circular or similar; SIST EN 12855:2004+A1:2010
Figure 4 — Example of design of type 2 bowl cutters
For type 1 and type 2 bowl cutters (see figure 5b) fixed hand safety devices shall be provided. The width of the mushroom and the fixed hand safety devices shall be more than one and a half times the maximum width of the cutting set on each side of the centreline of the bowl; the distance from right side of hand safety device to the nearest possible blade position shall be not less than 50 mm; hand safety device shall be provided even if the width of the mushroom fulfils the above
requirements; the minimum height of the fixed hand safety devices shall be 40 % of the bowl depth.
Key 1 Non return flap 2 View Y A
<
0,33 · T H
> 0,4 · T B
is the width of cutting set; H is the height of the hand safety device; P
is the diameter of mushroom; T
is the depth of the bowl. a) Example of design of type 2 cutters b)
Example of design of hand safety device for type 1 and 2 bowl cuttersFigure 5 — Examples of bowl cutters For type 2 and 3 bowl cutters a non-return flap is required to be mounted on the outlet side. See figure 5 for non-return flap on type 2 machines. The flap shall not be removable from the machine without tools. It shall protrude at least 0,4 times the depth of the bowl (T) into the bowl. The distance to the bowl at the sides of the flap shall not be more than
20 mm; For type 3 bowl cutters (see figure 6) a safety distance (L) of not less than 850 mm to the blades shall be provided; if the safety distance (L) is less than 1 200 mm a hand safety device shall be provided. The device shall be located in front of the cutting set on both sides of the mushroom. The distance from either side of the hand safety device to the nearest possible blade position shall be not less than 50 mm. The height of the device shall be more than 0,4 times the depth of the bowl (T). SIST EN 12855:2004+A1:2010
Key L
≥
mm 850 mm ≤ L < 1200 mm: Hand safety device is required.
D
≥
mm Figure 6 — Example of design of type 3 bowl cutters 5.2.2 Zone 2 Area between bowl and machine frame The rotating bowl shall avoid forming any drawing-in points with fixed machine components. If this is not possible, the access to the danger zone shall be prevented by a fixed guard, movable guard with interlocking according to EN 1088, or other protective device with equal safety. !Fixing systems of fixed guards shall remain attached to these guards or to the machine when the guards are removed." 5.2.3 Zone 3 Area of movement of loading device 5.2.3.1 Loading device Loading devices shall comply with the requirements of !EN ISO 12100-2:2003, 4.14". There are lift-tilt devices of various designs, for example, with fixed lifting arms for holding the trolley; lifting arms which allow the transport trolley to swivel in a gondola and remain horizontal; SIST EN 12855:2004+A1:2010
5.3 Electrical Hazards 5.3.1 General The electrical components and electrical system of the machine shall conform to requirements of EN 60204-1 with the clarifications described in this clause. 5.3.2 Stop function of switching devices The stop function of switching devices shall be in accordance with !EN 60204-1:2006", 9.2.2, category 0. 5.3.3 Emergency stop-device !In general rotating bowl cutters do not require an emergency stop device. Nevertheless, if the risk assessment to be carried out by the manufacturer results in the conclusion that such a device would reduce the stopping time, the machine shall be fitted w
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