Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements

This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apartis reduced progressively either by manual adjustment or automatically.

Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und Hygieneanforderungen

Diese Norm legt die Sicherheits- und Hygieneanforderungen für die Gestaltung und Fertigung von Teigausrollmaschinen fest, die in der Nahrungsmittelindustrie und im Gewerbe (Bäckereien, Konditoreien, Süßwarenindustrie, Brotfabriken, Konfekthersteller, Feinkostherstellung, Großküchen etc.) zur Verringerung der Dicke einer Teig- oder Kuchenmasse durch Ausrollen. Dieser Vorgang wird im allgemeinen ausgeführt durch Ausrollen des Teiges zwischen den Walzen unter Verringerung der Dicke, indem der Walzenabstand angepaßt wird. Diese Vorgänge können entweder manuell oder automatisch ausgeführt werden.

Machines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relatives à la sécurité et l'hygiène

La présente norme spécifie les prescriptions d'hygiène et de sécurité relatives à la conception et à la construction des laminoirs à pâtes utilisés dans l'industrie et le commerce de l'alimentation (boulangerie, pâtisserie, biscuiterie, confiseries, traiteurs, restauration collective etc...) pour réduire l'épaisseur d'une masse solide de pâte à pain ou de pâtisserie par laminage. L'opération est généralement réalisée par laminage en un mouvement de va et vient entre les cylindres dont on réduit progressivement l'écartement, par réglage manuel ou automatique.

Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteve

General Information

Status: Withdrawn
Publication Date: 19-Sep-2000
Withdrawal Date: 01-Dec-2009

ICS: 67.260 - Plants and equipment for the food industry

Technical Committee: CEN/TC 153 - Food processing machinery - Safety and hygiene specifications
Drafting Committee: CEN/TC 153/WG 1 - Bakery equipment

Current Stage: 9960 - Withdrawal effective - Withdrawal
Start Date: 02-Dec-2009
Completion Date: 02-Dec-2009

Directive: 98/37/EC - Machinery

Mandate: M/BC/CEN/88/13 - Standardization request to CEN/CENELEC relating to machinery

Ref Project: SIST EN 1674:2002 - Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements

Relations

Merged Into: EN 1674:2000+A1:2009 - Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements
Effective Date: 18-Jan-2023

Revised: EN 1674:2015 - Food processing machinery - Dough sheeters - Safety and hygiene requirements
Effective Date: 22-Dec-2008

Standard

EN 1674:2002

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Frequently Asked Questions

What is EN 1674:2000?

EN 1674:2000 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements". This standard covers: This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apartis reduced progressively either by manual adjustment or automatically.

What is the scope of EN 1674:2000?

What ICS categories does EN 1674:2000 belong to?

EN 1674:2000 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.

What standards are related to EN 1674:2000?

EN 1674:2000 has the following relationships with other standards: It is inter standard links to EN 1674:2000+A1:2009, EN 1674:2015. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.

Is EN 1674:2000 a harmonized European standard?

EN 1674:2000 is associated with the following European legislation: EU Directives/Regulations: 98/37/EC; Standardization Mandates: M/BC/CEN/88/13. 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.

How can I access EN 1674:2000?

EN 1674:2000 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.

Standards Content (Sample)

EN 1674:2002

SLOVENSKI STANDARD
01-september-2002
Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteve
Food processing machinery - Dough and pastry brakes - Safety and hygiene
requirements
Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und
Hygieneanforderungen
Machines pour les produits alimentaires - Laminoirs a pâte - Prescriptions relatives a la
sécurité et l'hygiene
Ta slovenski standard je istoveten z: EN 1674:2000
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.

SIST EN 1674:20
...

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CEN

EN 13288:2025(Main)

Food processing machinery - Bowl lifting and tilting machines - Safety and hygiene requirements

SIST EN 13288:2026

1.1   This document specifies safety and hygiene requirements for the design and manufacture of bowl lifting and tilting machines (see description in Annex A) which:
a)   are intended to be used in bakeries and pastry shops for discharging masses of dough and/or ingredients for bakery and/or pastry products all at once or progressively tipping a container or a machine with non-removable container by lifting and/or tilting it according to a guided path;
b)   are intended to be used with manual inlet and outlet of the bowl.
NOTE   b) does not refer to machines with integrated mixing machine with non-removable bowl.
The lifting and tilting machines can be equipped with a scraper (optional) for removing the rests of dough from the bowl after the dough has been discharged.
1.2   The following relevant hazards are not covered by this document:
-   hazards due to the mixing process (for dough mixers see EN 453:2014 and for planetary mixers see EN 454:2014);
-   hazards associated to the properties of the content of the bowl (except the mass);
-   hazards due to operational stop;
-   hazards due to failure of the power supply;
-   hazards due to laser radiation;
-   hazards due to machinery maintenance;
-   hazards due to information and information devices;
-   hazards due to materials and products;
-   hazards due to lack of design of the machine to facilitate its handling;
-   hazards due to lack of stability during transport, assembly and disassembly;
-   hazards due to pulleys, drums, wheels, ropes and chains.
This document does not deal with any specific requirements on noise emitted from bowl lifting and tilting machines as the generated noise does not cause a relevant hazard.
The significant hazards covered by this document are described in Annex B.
1.3   The following machines are excluded from the scope of this document:
a)   experimental and testing machines under development by the manufacturer;
b)   self-propelled movable bowl lifting and tilting machines;
c)   lift trucks;
d)   bowl lifting and tilting machines working in automatic production lines where the initiation of the movement is not due to a human voluntary action;
e)   domestic appliances.
In case of a movable machine, this document does not deal with:
-   hazards due to transportation of bowls with the machine;
-   hazards due to the displacement of the machine on its own wheels;
-   powered equipment that may be provided to assist the mobility of mobile bowl lifting and tilting machine.
When drafting this document, it has been assumed that the machines are not intended to be cleaned with water and steam jets.
1.4   This document is not applicable to machines which are manufactured before the date of publication of this document.
This document is not applicable to machines which have been manufactured before the date of publication of this document by CEN.

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CEN

EN 15180:2025(Main)

Food processing machinery - Food depositors - Safety and hygiene requirements

SIST EN 15180:2025

1.1   General
This document is applicable to food depositors as listed in 1.2 and the equipment typically integrated with them, i.e. product pumps, product elevators, conveyors and indexing mechanisms, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Annex B).
This document deals with the significant hazards, hazardous situations and events during transport, assembly and installation, commissioning, use, decommissioning, disabling, dismantling and scrapping.
NOTE 1   According to the clause which is referred to, "use" includes "setting, teaching/programming or process changeover, operation, cleaning, fault finding and maintenance".
NOTE 2   Although this document is intended to apply to depositors used in the food industry, many of its requirements can also be used for the same or similar machines used in other industries.
This document does not apply to the following machines:
- auger depositors or auger fillers and gravimetric filling machines; safety requirements for these machines are contained in EN 415-3;
- automatic dough dividers, safety requirements for these machines are contained in EN 12042;
- filling machines for sausages, safety requirements for these machines are contained in EN 12463;
- mincing machines, safety requirements for these machines are contained in EN 12331;
- food depositors that are powered exclusively by manual effort;
- roller depositors intended for use in craft bakeries. Safety requirements for these machines are in EN 17677.
This document does not deal with the following hazards:
- hazards related to the use of food depositors in a potentially explosive atmosphere;
- hazards that can arise from using a food depositor to deposit a non-food product.
This document is not applicable to food depositors that were manufactured before the date of its publication as a European Standard.
1.2   Types of food depositors
1.2.1   General
This document deals with five different types of food depositor. The component parts of each of the different types of depositor are labelled in the figures shown in Clause 4 of this document.
1.2.2   Piston depositor
A piston depositor typically comprises a hopper, a rotary valve, a product measuring chamber in the form of a piston and a product dispensing valve. Some piston depositors incorporate several product measuring chambers and dispensing valves. Some designs dispense the product directly from the rotary valve without the use of a separate product dispensing valve. The volume of product dispensed is varied by altering the stroke of the product measuring chamber piston. Piston depositors are used to fill liquids, liquids containing solids in suspension and pastes. The product dispensing valve can be attached rigidly to the depositor or using a flexible pipe and in some cases is held by the operator. Figure 1 shows the typical cross section of a piston depositor.
Figure 1 - Piston depositor
1.2.3   Chamber depositor
A chamber depositor comprises a hopper feeding one or more product measuring chambers that are filled under gravity from the top. When the chamber has been filled with product the flow of product is stopped either by moving the chamber or using a product cutting device. The product is then discharged through the bottom of the chamber either by moving the chamber or by moving a plate in the base of the chamber. The volume of product dispensed is varied by altering the volume of the chamber. Chamber depositors are typically used to deposit free-flowing products like cooked rice or pasta. Figure 2 shows the typical cross section of a chamber depositor.
Figure 2 - Chamber depositor
1.2.4   Roller depositor
A roller depositor typically comprises a hopper that feeds product to two or more fluted contra-rotating rollers. These rollers force the product through one or more dies that shape the product.
...

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CEN

EN 17677:2024(Main)

Food processing machinery - Craft bakery and pastry depositors - Safety and hygiene requirements

SIST EN 17677:2025

1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors as described in the normative Annex A and which:
a)   are intended to be:
-   only for professional use;
-   used by one operator at a time;
-   used to deposit only pasty food (i.e.: cream, dough, batter, etc.);
-   used to deposit only on trays;
-   used as standalone machines;
-   used with manual loading of the dough into the hopper;
-   used with manual loading and unloading of the tray/s on/from the tray conveyor.
b)   can carry out only the following movements and relevant directions (see Figure 1a)):
-   Z: vertical movement of the table and/or the deposit unit;
-   X: horizontal movement of the tray conveyor;
-   Y: possible horizontal component of the movement only of the spouts themselves inside the deposit unit;
c)   are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each;
d)   have a total length of the tray conveyor ≤ 1 600 mm;
e)   have a vertical movement between spouts and tray conveyor (H) ≤ 200 mm (see Figure 1c));
f)   have a deposit performance (see 3.5):
-   ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
-   ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
g)   have a trays performance (see 3.6) ≤ 4 trays/minute.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended or under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing, unloading and cleaning.
1.2 The following hazards are not covered by this document:
-   hazards arising from the use of an automatic hopper loading system;
-   hazards due to packaging, handling or transport;
-   hazards arising from electromagnetic compatibility issues;
-   hazards due to dismantling and disassembling;
-   hazards due to operational stop;
-   hazards due to selection of control or operating modes;
-   hazards due to failure of the power supply;
-   hazards due to surfaces, edges or angles;
-   hazards due to uncontrolled movements;
-   hazards due to machinery maintenance.
This standard does not deal with any specific requirements on noise emitted from craft bakery and pastry depositor as the generated noise does not cause a relevant hazard.
The significant hazards covered by this document are described in Annex B.
1.3 The following machines are excluded from the scope of this document:
a)   machines which deposit pasty food by means of needles (injection);
b)   machines where the trays are put onto and/or removed from the tray conveyor automatically;
c)   machines which require a blade for the cutting system;
d)   domestic appliances;
e)   machines for industrial production;
f)   machines to deposit other products than food for bakery and pastry products.
1.4 This document is not applicable to machines which are manufactured before the date of publication of this European Standard.

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EN 13885:2022(Main)

Food processing machinery - Clipping machines - Safety and hygiene requirements

SIST EN 13885:2022

This document specifies safety and hygiene requirements of clipping machines (hereafter referred to as machine) for closing of casings filled with foodstuffs (hereafter referred to as product) by using a clip, and which are intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories.
Clipping machines are used to close tubes with a single clip (one side) or a double clip (end locking and start locking).
The machines are equipped with closing tools (punch/die), which create the closure by deforming the locking element (clip).
This document deals with all significant hazards, hazardous situations and hazardous events relevant to machinery when it is used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document covers the following types of machines:
— semi-automatic machine (see Figure 1 and Figure 2);
— automatic machine (see Figure 3).
This document does not cover any machines whose closing procedure is only performed manually.
This document is not applicable to machinery manufactured before the date of publication of this document by CEN.

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EN 12355:2022(Main)

Food processing machinery - Derinding-, skinning- and membrane removal machines - Safety and hygiene requirements

SIST EN 12355:2022

This document deals with all significant hazards, hazardous situations or hazardous events relevant to derinding, skinning and membrane removal machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Annex D).
This document deals with the hazards which can arise during all the lifetime of the machinery (see EN ISO 12100:2010, 5.4).
This document is not applicable to derinding, skinning, and membrane removal machines for domestic purposes, hand-guided machines and table-top machines.
This document is not applicable to fish heading and filleting machines as described in EN 15467:2014.
This document is not applicable to derinding, skinning and membrane removal machines manufactured before the date of its publication.

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EN 13732:2022(Main)

Food processing machinery - Bulk milk coolers on farms - Requirements for performance, safety and hygiene

SIST EN 13732:2022

1.1   This document specifies requirements for design, performance, safety and hygiene of refrigerated bulk milk coolers and the related methods of test.
NOTE   The informative Annex K gives some elements regarding the estimation and calculation of energy consumption.
This document deals with all significant hazards, hazardous situations and events relevant to bulk milk coolers on farm, when they are installed, used and maintained as intended by the manufacturer (see informative Annex A).
It applies to refrigerated bulk milk tanks with air-cooled condensing units and automatic control intended for installation on farms or at milk collection points. It applies to tanks for two milkings (24 h), four milkings (48 h) and six milkings (72 h), in which the cooling takes place totally (non-pre-cooled milk) or partially (in case of pre-cooled milk) within the tank. It also applies to tanks in combination with a continuous system of milking (e.g. milking with robot).
1.2   This document does not cover:
-   mobile tanks;
-   tanks intended to be tilted for drainage;
-   equipment for delivering the milk to the tank;
-   equipment for pre-cooling of the milk;
-   the hazards due to the use of other energy than electrical energy;
-   pressure aspect of vacuum tanks (tank of which the inner vessel is designed to operate at a pressure below atmospheric pressure);
-   calibration requirements for the measurement of the milk volume.
1.3   This document is not applicable to bulk milk coolers on farms which are manufactured before the date of its publication as EN.

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EN 13870:2015+A1:2021(Main + Amendment)

Food processing machinery - Portion cutting machines - Safety and hygiene requirements

SIST EN 13870:2015+A1:2022

1.1   General
This European Standard covers portion cutting machines and accessories.
This European Standard does not apply to automatic industrial slicing machines (see prEN 16743) and band saw machines (see EN 12268).
This European Standard defines requirements for the design and manufacture of portion cutting machines.
The machines covered by this European Standard are used for continuous portioning of fresh, smoked or frozen meat with and without bones or of similar products by separation by means of a blade.
This European Standard deals with all significant hazards, hazardous situations and events relevant to machines, appliances and machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine.
The European Standard does not deal with the specific hazards of loading devices.
This European Standard is not applicable to portion cutting machines which are manufactured before the date of publication of this document by CEN.
1.2   Types of machinery
This European Standard covers the following types of machinery:
-   Portion cutting machines with manual loading (see Figure 1);
-   Portion cutting machines with automatic loading (see Figure 2).
1.3   Machine construction
Portion cutting machines depending on the construction consist of: machine housing (machine frame), fixed or moving product bases, automatic or manually operated grippers, hold-down unit, blade housing, blade, discharge device, associated drives, electrical, hydraulic or pneumatic components.
Portion cutting machines in the scope of this document may be equipped with the following auxiliary components:
-   loading aid;
-   discharge conveyor belt;
-   laying unit;
-   measurement or scanning devices;
-   scales;
-   sorting station (e.g. rocker, pusher);
-   movement devices (e.g. castors).
1.4   Intended use
The intended use (as defined in EN ISO 12100:2010, 3.23) of portion cutting machines as dealt with in this document is described in 1.1.
The product is manually placed on the product base or automatically fed to the product base with a loading device. The product is supplied to the blade by automatic or manually operated grippers or conveyor slide or belt and the cutting process begins. The portion falls onto a discharge conveyor or a laying unit.

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EN 12331:2021(Main)

Food processing machinery - Mincing machines - Safety and hygiene requirements

SIST EN 12331:2021

This document specifies requirements for the design and manufacture of mincing machines (see Figure 1).
The mincing machines (hereinafter referred to as machine) covered by this document are used for size reduction of fresh or frozen meat, meat products and fish (hereinafter referred to as product) by cutting in a set of cutting tools.
Household machines are not included in this document. Filling mincers are covered by EN 12463 “Food processing machinery — Filling machines and auxiliary machines — Safety and hygiene requirements”.
This document applies only to machines that are manufactured after the date of issue of this document.
This document covers:
a)   professional machines (see Figure 1 a) used for on-demand preparation in shops and/or restaurants characterized by all of the following features (if any of the features is missing the machine is considered an industrial machine):
1)   designed as a table-top machine;
2)   having a feed tray;
3)   the product is only fed manually;
4)   is only operated from the ground;
5)   is operated by no more than one operator;
6)   with full visibility and full accessibility of the entire machine from the operator workstation;
7)   having hole plate diameter ≤ 106 mm;
8)   a worm casing set which is removable without using any tools;
9)   the weight of the worm casing set ≤ 15 kg;
NOTE   The table-top machine can be equipped with a frame or base, so no separate table is needed.
b)   industrial machines (see Figure 1 b) used for industrial mass production, and which cannot be characterized as a professional machine.
This document does not describe the specific requirements for the control of machines with foot switch.
This document does not describe the specific requirements for additional mixing screws in the feed intake hopper which are covered by EN 13570:2005+A1:2010 “Food processing machinery — Mixing machines — Safety and hygiene requirements”.
Figure 1 - Examples of machines
This document covers the following types of machines:
-   machine with feed tray, feed intake and pusher (see Figure 3);
-   machine with feed tray, feed intake, restrictor plate and pusher (see Figure 4);
-   machine with feed intake hopper, protective cover and feeding screw (see Figure 6);
-   machine with feed intake hopper, with or without protective cover, feeding screw, with loading device (continuously or discontinuously).
Machines comprise a machine base, a worm casing with a worm, a feed tray (with feed intake) or a feed intake hopper, a set of cutting tools, a lock nut, a drive motor. They will also have various safeguarding devices as examples in Clause 4.
Machines can be equipped e.g. with:
-   an extraction claw;
-   an ejector or extractor;
-   a protective hood over the discharge outlet;
-   a protective cover over the inlet opening of the feed intake hopper;
-   a transport carriage for the lock nut, the set of cutting tools, the worm and the feeding screw;
-   a lifting device for the lock nut, the set of cutting tools, the worm and the feeding screw;
-   a loading device.
The product is fed manually or with a loading device into the machine. The product is fed to the worm either by a pusher or a feeding screw and reduced in size by a set of cutting tools.
This document specifies all significant hazards, hazardous situations and events relevant to machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Annex D).
This document specifies the hazards which can arise during commissioning, operation, cleaning, use, maintenance and decommissioning of the machine.

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EN 12463:2021(Main)

Food processing machinery - Filling machines and interchangeable equipment - Safety and hygiene requirements

SIST EN 12463:2021

1.1   General
This document applies to:
-   filling machines with cylinder and piston;
-   filling machines with feed intake hopper;
-   filling machines with vacuum hopper;
hereafter referred to as filling machines which process e.g. meat, cheese and other pasty substances, excluding dry or frozen materials. They pump foodstuff into casings or bring it to a following process.
This document applies also to the interchangeable equipment for filling machines with which a wide range of additional functions can be implemented. For example: portioning, depositing, mincing, co-extruding, dividing and forming.
This document deals with all significant hazards, hazardous situations and events relevant to filling machines and interchangeable equipment (hereafter referred to as machines), when they are used as intended and under the conditions foreseen by the manufacturer and also the reasonable foreseeable misuse (see Clause 4).
These significant hazards, hazardous situations and events can arise during all the life phases including transportation, assembly, dismantling, disabling and scrapping of the machines.
This document is not applicable to machines which were manufactured before the date of publication of this document by CEN.
Filling machines described in this document are no forming, filling and sealing machines as described in EN 415-3:1999+A1:2009. Clipping machines as described in EN 13885:2005+A1:2010 are not covered by this document.
1.2   Types of filling machines and interchangeable equipment covered by this standard
1.2.1   Filling machines with cylinder and piston
Filling machines with cylinder and piston consist of piston, closing cover, machine frame, accessory drive mechanism and electrical and hydraulic components (see Figure 1).
The material being processed will be fed by hand into the cylinder.
Filling machines with cylinder and piston can be fitted with a dividing device.
1.2.2   Filling machines with feed intake hopper
Filling machines with feed intake hopper (with or without infeed auger, see Figure 2) consist of feeder on the discharge side of the feed intake hopper, machine frame, drive mechanism for interchangeable equipment and electric, electronic or pneumatic components, depending on machine type.
The material being processed will be fed by hand (or optionally a loading device) into the feeding hopper of the filling machine.
Filling machines with feed intake hopper can be equipped with:
-   dividing device;
-   cover or photoelectric guard at the mouth of the feed intake hopper;
-   pressure-sensitive protective device at the hopper edge;
-   divided hopper;
-   infeed auger;
-   counter auger;
-   step or ladder;
-   two-hand control device at the mouth of the feed intake hopper;
-   knee-operated lever switches or hand operated switches.
(...)
1.2.3   Filling machines with vacuum hopper
Filling machines with vacuum hopper (with or without infeed auger, see Figure 3) consist of suction pipe with storage container, feeder, vacuum hopper with locking device on the intake side, machine frame, drives for interchangeable equipment and electrical, electronic or pneumatic components, depending on the machinery category.
Filling machines with vacuum hoppers can be loaded by one or more of the following:
-   manual loading;
-   vacuum suction;
-   feeder.
Filling machines with vacuum hoppers are to be switched on and off by lever switches operated by knee or hand and/or by remote control signals.
Filling machines with vacuum hoppers can be equipped with:
-   dividing device;
-   cover on vacuum hopper;
-   infeed auger;
-   counter auger;
-   foot board or ladder;
-   suction pipe and storage container.
(...)
1.2.4   Interchangeable equipment for filling machines
Interchangeable equipment are devices which can be assembled to filling machinery by the operator in order to attribute one or more new functions such as: portioning, twisting, voiding, forming, mincing. (....)

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EN 1672-2:2020(Main)

Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability requirements

SIST EN 1672-2:2021

1.1   This document specifies common hygiene and cleanability requirements for machinery and machine components used in preparing and processing food for human (see informative Annex A) and, where relevant, animal feed processing to eliminate or minimize the risk of contagion, infection, illness or injury arising from this food to an acceptable level. It identifies the hazards which are significant to the use of such food processing machinery and describes design methods and information for use for the elimination or reduction of these risks.
Additional and/or deviant hygiene and cleanability requirements may be given in applicable C-standards for specific machines or categories of machinery.
NOTE   Separate hygiene and cleanability requirements are contained in other EU-Directives or -Regulations (see Bibliography).
Examples of hygiene risks and acceptable solutions are given in the informative Annex B.
This document may also be used for machinery, components or other equipment used for other purposes than food preparing or processing, if cleanability is required.
1.2   This document does not deal with the hygiene-related risks to operators arising from the use of the machine.
1.3   This document is not applicable to machines manufactured before the date of publication of this document by CEN.

Standard
69 pages
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22-Dec-2020
29-Jun-2021
67.260
2006/42/EC
M/071
M/396
CEN/TC 153

Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements

Nahrungsmittelmaschinen - Teigausrollmaschinen - Sicherheits-und Hygieneanforderungen

Machines pour les produits alimentaires - Laminoirs à pâte - Prescriptions relatives à la sécurité et l'hygiène

Stroji za predelavo hrane - Stroji za valjanje testa - Varnostne in higienske zahteve

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EN 1674:2002

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