EN 12041:2000+A1:2009
(Main)Food processing machinery - Moulders - Safety and hygiene requirements
Food processing machinery - Moulders - Safety and hygiene requirements
This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread making, pastry making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough.
Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e. g. French baguettes, are not covered by this standard.
The standard covers the technical safety and hygiene requirements for the design, manufacture, installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292 1:1991 and in the manufacturer's instruction handbook.
The significant hazards covered by this standard are mechanical (drawing in, trapping, entanglement, crushing, loss of stability), electrical, ergonomic and also those resulting from inhalation of flour dust and lack of hygiene.
Noise is not considered to be a significant hazard by moulders. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B.
The following machines are excluded:
- experimental and testing machines under development by the manufacturer;
- domestic appliances;
- bagel machines.
This standard applies only to machines manufactured after the date of approval by CEN.
Nahrungsmittelmaschinen - Langwirkmaschinen - Sicherheits- und Hygieneanforderungen
Diese Norm gilt für die Gestaltung/Konstruktion und Herstellung von Langwirkmaschinen der in 3.1, 3.2 und
3.3 beschriebenen und in den Bildern 3a, 3b und 3c gezeigten Typen. Diese Langwirkmaschinen werden in
der Nahrungsmittelindustrie und in Geschäften (Bäckereien, Konditoreien, Süßwarenindustrie, Delikatessenhersteller,
Versorgungsbetriebe etc.) eingesetzt, um Teigstücke zu ebnen, auszuwalzen und zu längen.
Andere Konstruktionen von Langwirkmaschinen und Langwirkmaschinen vom Typ1, die für andere, nicht
handgemachte Produkte gestaltet wurden, die weichen Teig verwenden, z. B. französisches Baguette, sind
nicht durch diese Norm abgedeckt.
Diese Norm umfasst die in !EN ISO 12100-2003, 3.22" und in der Betriebsanleitung des Herstellers
definierten technischen Sicherheits- und Hygieneanforderungen für die Installation, das Einrichten, die
Bedienung, Reinigung und Wartung dieser Maschinen.
Die signifikanten Gefährdungen, die durch diese Norm abgedeckt sind, sind mechanische (Einziehen,
Fangen, Erfassen/Aufwickeln, Quetschen, Verlust der Standfestigkeit), elektrische, ergonomische und auch
solche die durch Einatmen von Staub und die Vernachlässigung hygienischer Prinzipien hervorgerufen
werden.
Geräusche werden nicht als signifikante Gefährdung an Langwirkmaschinen angesehen. Dies bedeutet nicht,
dass der Hersteller dieser Maschine davon befreit ist, Maßnahmen zur Geräuschreduzierung zu treffen und
Angaben zu den Geräuschen zu machen. Deshalb sind in Anhang B dieser Norm Regeln zur Geräuschmessung
enthalten.
Die folgenden Maschinen sind ausgenommen:
⎯ Versuchs- und Prüfmaschinen, die in der Entwicklung beim Hersteller sind;
⎯ Haushaltsgeräte;
⎯ Bagelmaschinen.
Diese Norm bezieht sich nur auf Maschinen, die nach der Annahme dieser Norm durch das CEN hergestellt
werden.
Machines pour les produits alimentaires - Façonneuses - Prescriptions relatives à la sécurité et à l'hygiène
La présente norme s'applique à la conception et à la construction des façonneuses dont les types sont décrits aux paragraphes 3.1, 3.2 et 3.3 et illustrés par les figures 3a, 3b et 3c. Les façonneuses sont utilisées dans l'industrie alimentaire et les commerces de l'alimentation (boulangerie, pâtisserie, confiserie, traiteur, restauration, etc.) pour laminer, rouler et allonger les pâtons.
Les autres conceptions de façonneuses et les façonneuses de type 1 conçues pour des produits autres que les baguettes de type français ne sont pas couvertes par la présente norme.
La norme couvre les prescriptions techniques de sécurité et d'hygiène relatives à la conception, la construction, l'installation, le réglage, le fonctionnement, le nettoyage et la maintenance de ces machines, comme défini dans !l’EN ISO 12100-1:2003, paragraphe 3.22", et dans la notice d'instructions du fabricant.
Les phénomènes dangereux significatifs couverts par la présente norme sont mécaniques (entraînement, emprisonnement, happement, écrasement, perte de stabilité), électriques, ergonomiques et aussi ceux résultant de l'inhalation de poussière de farine et du manque d'hygiène.
Le bruit n’est pas considéré comme un risque significatif pour les façonneuses. Cela ne signifie pas que le fabricant de la machine est dispensé de réduire le bruit et de faire la déclaration de bruit. Pour ce faire, un code d’essai acoustique est proposé en annexe B.
Les machines suivantes sont exclues :
- les machines expérimentales ou d'essais en cours de mise au point par le fabricant ;
- les appareils à usage domestique ;
- les façonneuses pour bagel.
Cette norme s'applique seulement aux machines fabriquées après la date de ratification de la norme par le CEN.
Stroji za predelavo hrane - Stroji za vzdolžno oblikovanje testa - Varnostne in higienske zahteve
General Information
- Status
- Withdrawn
- Publication Date
- 11-Aug-2009
- Withdrawal Date
- 20-Jan-2026
- 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
- 26-Nov-2014
- Completion Date
- 28-Jan-2026
- Directive
- 98/37/EC - Machinery
Relations
- Effective Date
- 19-Jan-2023
- Effective Date
- 12-Feb-2011
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
- Effective Date
- 28-Jan-2026
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Frequently Asked Questions
EN 12041:2000+A1:2009 is a standard published by the European Committee for Standardization (CEN). Its full title is "Food processing machinery - Moulders - Safety and hygiene requirements". This standard covers: This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread making, pastry making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough. Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e. g. French baguettes, are not covered by this standard. The standard covers the technical safety and hygiene requirements for the design, manufacture, installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292 1:1991 and in the manufacturer's instruction handbook. The significant hazards covered by this standard are mechanical (drawing in, trapping, entanglement, crushing, loss of stability), electrical, ergonomic and also those resulting from inhalation of flour dust and lack of hygiene. Noise is not considered to be a significant hazard by moulders. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B. The following machines are excluded: - experimental and testing machines under development by the manufacturer; - domestic appliances; - bagel machines. This standard applies only to machines manufactured after the date of approval by CEN.
This standard applies to the design and manufacture of dough moulders of the types described in 3.1, 3.2 and 3.3 and illustrated in figures 3a, 3b and 3c. These moulders are used in the food industry and shops (bread making, pastry making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for flattening, rolling and elongating pieces of dough. Other designs of moulder and type 1 moulders designed for other than hand crafted products using soft dough, e. g. French baguettes, are not covered by this standard. The standard covers the technical safety and hygiene requirements for the design, manufacture, installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292 1:1991 and in the manufacturer's instruction handbook. The significant hazards covered by this standard are mechanical (drawing in, trapping, entanglement, crushing, loss of stability), electrical, ergonomic and also those resulting from inhalation of flour dust and lack of hygiene. Noise is not considered to be a significant hazard by moulders. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is proposed in Annex B. The following machines are excluded: - experimental and testing machines under development by the manufacturer; - domestic appliances; - bagel machines. This standard applies only to machines manufactured after the date of approval by CEN.
EN 12041:2000+A1:2009 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 12041:2000+A1:2009 has the following relationships with other standards: It is inter standard links to EN 12041:2000, EN 12041:2014, EN 1050:1996, EN 294:1992, EN 954-1:1996, EN 1672-2:1997, EN ISO 12001:1996, EN ISO 11688-1:1998, EN 614-1:1995, EN 663:1994, EN ISO 12100-2:2003, EN 1088:1995, EN ISO 4871:1996, EN ISO 12100-1:2003, EN ISO 11201:1995. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 12041:2000+A1:2009 is associated with the following European legislation: EU Directives/Regulations: 2006/42/EC, 98/37/EC; Standardization Mandates: M/079, 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.
EN 12041:2000+A1:2009 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)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za predelavo hrane - Stroji za vzdolžno oblikovanje testa - Varnostne in higienske zahteveNahrungsmittelmaschinen - Langwirkmaschinen - Sicherheits- und HygieneanforderungenMachines pour les produits alimentaires - Façonneuses - Prescriptions relatives à la sécurité et à l'hygièneFood processing machinery - Moulders - Safety and hygiene requirements67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 12041:2000+A1:2009SIST EN 12041:2001+A1:2009en01-oktober-2009SIST EN 12041:2001+A1:2009SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 12041:2000+A1
August 2009 ICS 67.260 Supersedes EN 12041:2000English Version
Food processing machinery - Moulders - Safety and hygiene requirements
Machines pour les produits alimentaires - Façonneuses - Prescriptions relatives à la sécurité et à l'hygiène
Nahrungsmittelmaschinen - Langwirkmaschinen - Sicherheits- und Hygieneanforderungen This European Standard was approved by CEN on 2 July 2000 and includes Amendment 1 approved by CEN on 16 July 2009.
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, 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 © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 12041:2000+A1:2009: ESIST EN 12041:2001+A1:2009
Principles of design to ensure the cleanability of moulders . 29A.1Definitions . 29A.2Materials of construction . 29A.3Design . 31Annex B (normative)
Noise test code - Grade 2 of accuracy. 50B.1Definitions . 50B.2Installation and mounting conditions . 50B.3Operating conditions . 50B.4Emission sound pressure level determination . 50B.5Measurement uncertainties . 51B.6Information to be recorded . 51B.7Information to be reported . 51B.8Declaration and verification of noise emission values . 51Annex ZA (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 98/37CE"""" . 53Annex ZB (informative)
!!!!Relationship between this European Standard and the
Essential Requirements of EU Directive 2006/42/CE"""" . 54Bibliography . 55 SIST EN 12041:2001+A1:2009
EN 60529:1991, Degrees of protection provided by enclosures EN 60651:1994, Sound level meters EN 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 EN ISO 4871:1997, Acoustics - Declaration and verification of noise emission values of machinery and equipment EN ISO 11688-1:1997, Acoustics - Recommended practice for the design of low noise machinery and equipment – Part 1: Planning EN ISO 12001:1996, Acoustics - Noise emitted by machinery and equipment - Rules for the drafting and presentation of a noise test code !EN ISO 12100-1:2003, Safety of machinery – Basic concepts, general principles for design – Part 1: Basic terminology, methodology (ISO 12100-1:2003) EN ISO 12100-2:2003, Safety of machinery – Basic concepts, general principles for design – Part 2: Technical principles (ISO 12100-2:2003)" ISO 468:1982, Surface roughness - Parameters values and general rules for specifying requirements 3 Description Machines may be manually or automatically fed (for example by discharge conveyor from the prover). Dough pieces are flattened between two cylinders, rolled between two surfaces (either two moving belts or one belt and a fixed plate), and elongated in the same way. Discharge may be manual or by conveyor.
c Feeding d Flattening e Rolling
f Elongation g Discharge
Figure 1—General principle
3.1 Type 1 moulder On machines used to produce soft dough products e.g. French baguette, product quality depends on careful handling of the dough and in particular on manual introduction of the dough without any excessive drop. The maximum dropping distance without causing harm is 20 cm. In the case of manual feeding, the dough is elongated by hand and dropped into the rollers. With this type of moulder, the dough introduced into the hopper is flattened by the rollers and becomes a thin sheet at C (see figure 2a). For tough dough or pastry, additional rollers can be placed in front of the two first rollers.
This thin sheet is rolled between the fixed and the mechanically driven belt T1 and progressively squeezed at E. After that, it is elongated between T1 and T2.
c Lump, manual feeding d Fixed cloth e Feeding by belts Figure 2a — Type 1 moulder
3.2 Type 2 moulder These machines are used mainly to produce small rolled bread with soft and hard dough. The piece of dough is placed on the conveyor belt, at different angles from the axes of cylinders in order to obtain several shapes of bread (banana, mantovane, barilini, bocconcini, etc.). This type of moulder (see figure 2b) consists of: a) a conveyor belt (T1) suitable to feed the piece of dough into the rollers (C); b) a train of rollers (C) of a variable number that flatten the piece of dough; c) two belts (T2 and T3) between which the piece of dough is moulded and/or elongated.
Figure 2b — Type 2 moulder
3.3 Type 3 moulder These machines are mainly suitable for producing large rolled bread (long loaves) using soft dough. This type of moulder (see figure 2c) consists of: a) a conveyor belt (T1) suitable to feed the piece of dough into the rollers (C); b) a train of rollers (C) of a variable number (generally from 2 to 6) that flattens the piece of dough; c) a fixed cloth (T2) called "heavy" that starts the moulding of the piece of dough; d) a fixed plate (P) coupled to a movable belt (T3) between which the piece of dough is moulded and/or elongated completely.
Figure 2c — Type 3 moulder
4 List of hazards This clause contains those hazards identified by risk assessment (see EN 1050) as specific and significant for moulders and which require action to reduce risks. Figures 3a (moulder type 1), 3b (moulder type 2) and 3c (moulder type 3) show the danger zones. 4.1 Mechanical hazards The significant mechanical hazards are: trapping hazard; crushing hazard; entanglement hazard; loss of stability. Zone 1:
gap between the rollers (hazards: fingers drawing-in and crushing); Zone 2:
drive mechanisms (hazards: trapping, shearing and entanglement); Zone 3: input and output devices (hazardous inrunning nips) (hazards: crushing and entanglement)
Figure 3a: Danger zones of moulders - Type 1 moulder
Figure 3b — Danger zones of moulders - Type 2 moulder
Figure 3c — Danger zones of moulders - Type 3 moulder
4.2 Electrical hazards Hazard of electric shock from direct or indirect contact with live components. Hazards of external influences on electrical equipment (e.g. cleaning with water, dust). 4.3 Hazard generated by neglecting hygienic design principles The neglection of hygienic principles can create unacceptable modification of foodstuff and therefore a risk to human health, i.e. through physical, chemical or microbial pollution. 4.4 Hazards generated by neglecting ergonomic principles During operation, cleaning and maintenance, there may be a risk of injury or chronic damage to the body resulting from awkward body postures. Loading the machine with pieces of dough over prolonged periods using repetitive hand and arm movement may cause musculo-skeletal disorders. The zone 4: "control mechanism to adjust the gap between the rolls and/or the gap between the belts" may be an ergonomic hazard zone. SIST EN 12041:2001+A1:2009
Figure 4a— Hopper with mechanical device
Figure 4b — Hopper which acts itself as a stopping device Figure 4c — Fixed hopper with a stopping device in the form of a bar
5.1.1.2 Type 2 and type 3 moulders Access to the feed opening shall be prevented. This may be achieved by the provision of: a fixed or an interlocked feed hopper/chicane with the dimensions given in figure 4d; If the guard is to be removed for cleaning it shall be interlocked. SIST EN 12041:2001+A1:2009
c belt
d piece of dough
e chicane
Figure 4d — Feed hopper
for type 2 moulders, a movable interlocking guard (see figure 4e). The guard shall have the dimensions given in table 1 and be free to move vertically or near vertically at the feed opening. Table 1 — Dimensions of the guard for type 2 moulders Dimensions in millimetres A max. 70 75 80 85 90 95 100 B min. 230 250 270 290 310 330 350 E See EN 294:1992 - Table 4 F See EN 294;1992 - Table 4 H 1) 40 ≤ H ≤ 60 1) H does not apply to machines fed automatically.
Where: SIST EN 12041:2001+A1:2009
B: distance between the edge of the guard and the plane of the roller axis;
E: distance between the lower edge of the guard and the table or conveyor belt;
F: distance between the upper edge of the grid and the lateral guard;
H: distance between the trip device and the table or conveyor belt.
These distances are applicable to machines fed automatically. Machines fed manually shall be equipped in addition with a stopping device with lateral guards as shown in figure 4e. The stopping device shall stop a machine within a time less than or equal to 1 s when a 30 N force is applied to it.
c movable interlocked guard
d lateral fixed guard
e trip device
f stopping device
Figure 4e—Type 2 moulders
Where:
A Distance between the table and the guard until the position of the guard from which the interlocking device is actuated;
B Distance between the edge of the guard and the plane of the roller axis;
E distance between the lower edge of the guard and the table or conveyor belt;
Lifting of the guard shall cause machine to stop within one second, in this case restarting shall only be possible by actuating the starting control.
c movable interlocking guard Figure 4f — Type 3 moulders
Zone 2 - Drive mechanism The drive mechanism shall be located either within the machine frame, or protected by a fixed or interlocking guard.
5.1.3 Zone 3 - Input and output devices (hazardous inrunning nips) Access to the inrunning nips shall be prevented by fixed guards complying with dimensions of table 4 of EN 294:1992. For example a guard such as the one marked 2 in figure 5, shall be fitted to prevent access to the inrunning nip.
c Input or output conveyor d Inrunning nip guard e Roller Figure 5 — Inrunning nip guard
5.1.4 Loss of stability Machines shall be designed to be stable and shall comply with 5.1.4.1 to 5.1.4.2 as applicable. For machines designed to be fixed to the floor, the instruction handbook shall indicate the values of forces at the fixing points. 5.1.4.1 Free standing machines without castors shall be stable when tilted 10° from the horizontal plane in the most unfavourable direction 5.1.4.2 Free standing machines with castors shall have at least two castors (or sets of castors) fitted with a locking device, and shall comply with the provisions of 5.1.4.1. 5.2 Electrical hazards The electrical equipment shall comply with EN 60204-1:1997, with the following precisions. 5.2.1 Electromagnetic compatibility (see 4.4.2 of EN 60204-1:1997) Where electrical/electronic components are used, the manufacturer shall ensure that the equipment shall not generate electromagnetic disturbances above the levels that are appropriate for its intended place of use. In addition, the equipment shall have adequate level of immunity to electromagnetic disturbances so that it can correctly function in its intended place of use.
Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure that guarantees a minimum degree of protection of IP23. 5.3 Hygiene requirements Moulders shall be designed and manufactured in accordance with EN 1672-2:1997 and annex A. The 3 zones defined in EN 1672-2:1997 are shown in figure 6 and are in general at least as follows; the precise boundary between the areas depends on the detailed design of the machine. 5.3.1 Food area The food area is as follows: the surfaces of the rollers; the surfaces of the scraping devices; the surfaces of the input/output tables or conveyor bel
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