oSIST prEN 13954-2:2022

SLOVENSKI STANDARD
oSIST prEN 13954-2:2022
01-december-2022
Stroji za predelavo hrane - Rezalniki kruha - 2. del: Varnostne in higienske zahteve
za samopostrežne kruhoreznice
Food processing machinery - Bread slicers - Part 2: Safety and hygiene requirements for
self-service bread slicers
Nahrungsmittelmaschinen - Brotschneidemaschinen - Teil 2: Sicherheits- und
Hygieneanforderungen für Selbstbedienungs-Brotschneidemaschinen
Machines pour les produits alimentaires - Trancheuses à pain - Partie 2: Prescriptions
relatives à la sécurité et à l'hygiène des trancheurs de pain en libre service
Ta slovenski standard je istoveten z: prEN 13954-2
ICS:
67.260 Tovarne in oprema za živilsko Plants and equipment for the
industrijo food industry
oSIST prEN 13954-2:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 13954-2:2022


DRAFT
EUROPEAN STANDARD
prEN 13954-2
NORME EUROPÉENNE

EUROPÄISCHE NORM

October 2022
ICS 67.260
English Version

Food processing machinery - Bread slicers - Part 2: Safety
and hygiene requirements for self-service bread slicers
Machines pour les produits alimentaires - Trancheuses Nahrungsmittelmaschinen - Brotschneidemaschinen -
à pain - Partie 2: Prescriptions relatives à la sécurité et Teil 2: Sicherheits- und Hygieneanforderungen für
à l'hygiène des trancheurs de pain en libre service Selbstbedienungs-Brotschneidemaschinen
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 153.

If this draft becomes a European Standard, 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.

This draft European Standard was established by CEN 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.


EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 13954-2:2022 E
worldwide for CEN national Members.

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Contents Page

European foreword . 5
Introduction . 6
1 Scope . 7
2 Normative references . 7
3 Terms, definitions and description . 9
3.1 Terms and definitions . 9
3.2 Description .11
3.2.1 Type 1 self-service machines .11
3.2.2 Type 2 self-service machines .12
4 Safety and hygiene requirements and/or protective measures .13
4.1 General .13
4.2 Mechanical hazards .13
4.2.1 Mechanical hazards for Type 1 machine .13
4.2.2 Mechanical hazards for Type-2-machines .20
4.3 Electrical hazards .33
4.3.1 General .33
4.3.2 Safety requirements related to electromagnetic phenomena .33
4.3.3 Protection against electric shock .33
4.3.4 Emergency stop .33
4.3.5 Motor enclosures .33
4.3.6 Other electric requirements for Type-2-machines .33
4.4 Hygiene requirements .34
4.4.1 General .34
4.4.2 Food area .34
4.4.3 Splash area.34
4.4.4 Non-food area .34
4.4.5 Cleanability .35
4.5 Hazards generated by neglecting ergonomic principles .35
4.6 Noise reduction .35
5 Verification of safety and hygiene requirements and/or measures .36
6 Information for use .39
6.1 Instruction handbook and warning labels on the machine .39
6.2 Marking .42
6.3 Short instructions for the customer of self-service machines .42
Annex A (informative) List of significant hazards .43
Annex B (normative) Noise test code for bread slicers (Grade 2 of accuracy) .48
B.1 Definitions .48
B.2 Installation and mounting conditions .48
B.3 Operating conditions .48
B.4 Emission sound pressure level determination .48
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B.5 Sound power level determination . 49
B.6 Measurement uncertainties . 49
B.7 Information to be recorded . 49
B.8 Information to be reported . 49
B.9 Declaration and verification of noise emission values . 49
Annex C (normative) Principles of design to ensure the cleanability of bread slicers . 51
C.1 Terms and definitions . 51
C.2 Materials of construction . 51
C.2.1 Type of materials . 51
C.2.2 Surface conditions . 51
C.3 Design . 52
C.3.1 Connections of internal surfaces . 52
C.3.1.1 General . 52
C.3.1.2 Connections of internal surfaces for food area . 53
C.3.1.3 Connections of internal surfaces for splash area . 55
C.3.1.4 Connections of internal surfaces for non-food area. 56
C.3.2 Surface assemblies and overlaps . 56
C.3.2.1 General . 56
C.3.2.2 Surface assemblies and overlaps for food area . 57
C.3.2.2.1 Surface assembly . 57
C.3.2.2.2 Surface overlapping. 57
C.3.2.3 Surface assemblies and overlaps for splash area: . 59
C.3.2.4 Surface assemblies and overlaps for non-food area . 61
C.3.3 Fasteners . 61
C.3.3.1 Fasteners for food area . 61
C.3.3.1.1 Spot-facing . 61
C.3.3.1.2 Pin-drive systems . 61
C.3.3.2 Fasteners for splash area . 61
C.3.3.3 Fasteners for non-food area . 62
C.3.4 Feet, support and bases for cleaning the machines underneath . 62
C.3.4.1 Table-top machines . 62
C.3.4.2 Machines on the floor . 65
C.3.4.2.1 Fixed machines with or without a base . 65
C.3.4.2.2 Mobile machines . 66
C.3.5 Ventilation openings . 67
C.3.5.1 Ventilation openings for non-food area . 67
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C.3.5.2 Ventilation openings for splash area .67
C.3.6 Hinges .67
C.3.7 Control panel .68
C.3.7.1 Control panel in the non-food area .68
C.3.7.2 Control panel in the splash area .68
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of Directive 2006/42/EC aimed to be covered .70
Bibliography .72


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European foreword
This document (prEN 13954-2:2022) has been prepared by Technical Committee CEN/TC 153 “Machin-
ery intended for use with foodstuffs and feed”, the secretariat of which is held by DIN.
This document is currently submitted to CEN enquiry.
This document has been prepared under a Standardization Request given to CEN by the European Com-
mission and the European Free Trade Association, and supports essential requirements of EU Di-
rective(s) / Regulation(s).
For relationship with EU Directive(s) / Regulation(s), see informative Annex ZA, which is an integral part
of this document.
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Introduction
There are various types of bread slicing machines for self-service. They are divided mainly into the fol-
lowing types:
— Type 1: Frame cutter machines with multiple blades moving simultaneously and manual loading;
— Type 2: Machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating or
rotating movement and manual loading;
This European Standard is a type-C-standard as stated in EN ISO 12100:2010.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered
are indicated in the scope of this European Standard.
When provisions of this type-C-standard are different from those that are stated in type-A- or -B-stand-
ards, the provisions of this type-C-standard take precedence over the provisions of the other standards,
for machines that have been designed and built according to the provisions of this type-C-standard.
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1 Scope
1.1 This document covers requirements for the safe and hygienic operation of self-service bread slicing
machines of Type 1 and Type 2 including: loading, cutting, unloading, cleaning, crumb removal and
maintenance.
The intended use of these machines is to cut baked bakery products (e.g. bread) and dry pastry products
into slices. This document covers the intended use of the machines by trained personnel as well as by
untrained and uninstructed persons (e.g. customers in the self-service area). The intended use for un-
trained and uninstructed person is only the slicing. All other operations (e.g. maintenance, cleaning) are
only intended for trained and instructed personnel.
This document deals with all significant hazards, hazardous situations and events relevant to bread slic-
ers machines, when they are used as intended and under conditions of misuse which are reasonably fore-
seeable by the manufacturer (see Clause 4).
1.2 The following machines are excluded from the scope of this document:
— experimental and testing machines under development by the manufacturer;
— domestic appliances falling under Low Voltage Directive 2014/35/EU;
— rectangular cutting machines for cutting or sawing of panel size products into small pieces;
— baguette slicers according to EN 14655;
— bread slicers according to EN 13954.
1.3 This document is not applicable to bread slicing machines which are manufactured before the date
of publication of this document.
1.4 The following hazards are not covered by this document:
— hazards due to packaging, handling or transport;
— hazards arising from electromagnetic compatibility issues;
— hazards due to dismantling and disassembling.
The significant hazards covered by this document are described in Annex A.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content consti-
tutes requirements of this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
EN 614-1:2006+A1:2009, Safety of machinery - Ergonomic design principles - Part 1: Terminology and gen-
eral principles
EN 1672-2:2020, Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability require-
ments
EN 60204-1:2018, Safety of machinery - Electrical equipment of machines - Part 1: General requirements
(IEC 60204-1:2016, modified)
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1
EN 60529:1991, Degrees of protection provided by enclosures (IP Code) IEC 60529:1989)
EN ISO 3744:2010, Acoustics - Determination of sound power levels and sound energy levels of noise sources
using sound pressure - Engineering methods for an essentially free field over a reflecting plane (ISO
3744:2010)
EN ISO 4871:2009, Acoustics - Declaration and verification of noise emission values of machinery and equip-
ment (ISO 4871:1996)
EN ISO 7010:2020, Graphical symbols - Safety colours and safety signs - Registered safety signs (ISO
7010:2019, Corrected version 2020-06)
EN ISO 11688-1:2009, Acoustics - Recommended practice for the design of low-noise machinery and equip-
ment - Part 1: Planning (ISO/TR 11688-1:1995)
EN ISO 11201:2010, Acoustics - Noise emitted by machinery and equipment - Determination of emission
sound pressure levels at a work station and at other specified positions in an essentially free field over a
reflecting plane with negligible environmental corrections (ISO 11201:2010)
EN ISO 12001:2009, Acoustics - Noise emitted by machinery and equipment - Rules for the drafting and
presentation of a noise test code (ISO 12001:1996)
EN ISO 12100:2010, Safety of machinery - General principles for design - Risk assessment and risk reduction
(ISO 12100:2010)
EN ISO 13849-1:2015, Safety of machinery - Safety-related parts of control systems - Part 1: General prin-
ciples for design (ISO 13849-1:2015)
EN ISO 13854:2019, Safety of machinery - Minimum gaps to avoid crushing of parts of the human body (ISO
13854:2017)
EN ISO 13855:2010, Safety of machinery - Positioning of safeguards with respect to the approach speeds of
parts of the human body (ISO 13855:2010)
EN ISO 13857:2019, Safety of machinery - Safety distances to prevent hazard zones being reached by upper
and lower limbs (ISO 13857:2019)
EN ISO 14119:2013, Safety of machinery - Interlocking devices associated with guards - Principles for de-
sign and selection (ISO 14119:2013)
EN ISO 14120:2015, Safety of machinery - Guards - General requirements for the design and construction
of fixed and movable guards (ISO 14120:2015)
EN ISO 21469:2006, Safety of machinery - Lubricants with incidental product contact - Hygiene require-
ments (ISO 21469:2006)
EN ISO 21920-2:2022, Geometrical product specifications (GPS) - Surface texture: Profile - Part 2: Terms,
definitions and surface texture parameters (ISO 21920-2:2021, Corrected version 2022-06)

1
As impacted by EN 60529:1991/A1:2000, EN 60529:1991/A2:2013, EN 60529:1991/AC:2016 and
EN 60529:1991/AC:2019.
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3 Terms, definitions and description
3.1 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the follow-
ing apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at https://www.electropedia.org
3.1.1
bread
baked bakery and dry pastry products
3.1.2
self-service bread slicers
bread slicers that are made available for untrained persons in points of sale (e.g. supermarkets) to slice
baked bakery (e.g. bread) and dry pastry products. Operating of the machine is done by customers with-
out surveillance by the personnel of the store
3.1.3
type 1 self-service bread slicers
frame cutter machines with reciprocating multiple blades moving simultaneously and manual loading
3.1.4
type 2 self-service bread slicers
machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating or rotating move-
ment and usually manual loading
3.1.5
frame
support that carries the set(s) of blades in Type 1 bread slicers. During cutting the whole frame oscillates
3.1.6
crumb tray
container that collects the crumb of the bread produced by slicing
3.1.7
pusher
device used to move the bread or to move the blade to generate the adjusted slice thickness
3.1.8
holder/gripper
device used to hold the bread in position
Note 1 to entry: May be combined with the pusher.
3.1.9
bagging tray
support for bread used to hold the bread in position while the bread is put in a bag
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3.1.10
stopping time
time interval between the actuation of the sensing function and the termination of the hazardous machine
function
[SOURCE: EN ISO 13855:2010, 3.1.2, modified]
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3.2 Description
3.2.1 Type 1 self-service machines
Type 1 bread slicers usually consist of a machine frame supporting the following main elements (see
example in Figure 1).




Key
1 crumb tray
2 discharge area or device
3 frame/s with multiple blades (3a: blunt side of the blades seen from discharge area; 3b: sharp side of the
blades seen from infeed area)
4 infeed area or device
5 pusher, which moves and guides the loaf of bread for the cutting action
6 drive mechanisms (behind cover)
7 operating panel
8 hold-down device (for the bread)
9 bagging tray (optional)
Figure 1 — Example of Type 1 bread slicer
The bread is moved by a power-operated pusher. All slices of the bread are cut at the same time. The
pusher is automatically returned to the feeding position.
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3.2.2 Type 2 self-service machines
A type 2 self-service bread slicing machine consists of a machine frame supporting the following main
elements (see examples in Figure 2).




Key
1 pusher and/or holder(gripper)
2 infeed area
3 (cutting gap of) rotary (sickle) crescent or circular blade
4 discharge area
5 crumb tray
6 operating panel
7 bagging tray (optional)
NOTE Infeed and discharge area can be the same
Figure 2 — Examples of Type 2 bread slicer
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Either the blade is moved or the bread is moved to cut the bread. The bread is cut sequentially slice by
slice.
4 Safety and hygiene requirements and/or protective measures
4.1 General
Machinery shall comply with the safety and hygiene requirements and/or protective measures of this
clause.
In addition, the machine shall be designed according to the principles of EN ISO 12100:2010 for relevant
but not significant hazards, which are not dealt with by this document.
When fixed guards, or parts of the machine acting as such, are not permanently fixed e.g. by welding, their
fixing systems shall remain attached to the guards or to the machinery when the guards are removed. An
exception may be made for parts that are necessary for the function of the machine.
Information about residual risks concerning allergens shall be given in the instruction handbook (see
3
6.1 cm c)).
Warnings for trained and instructed personnel concerning cleaning and maintenance after cutting of pro-
hibited products shall be provided with the instructions (see 6.1 y))
4.2 Mechanical hazards
4.2.1 Mechanical hazards for Type 1 machine
4.2.1.1 General
4.2.1.1.1 General requirements
Openings in guards shall comply with EN ISO 13857:2019.
Interlocking devices shall comply with EN ISO 14119:2013, Clause 7, and EN ISO 14120:2015.
Information for trained operator’s personnel concerning regular visual control shall be provided with the
instructions (see 6.1 s)).
Guards shall be so constructed that either the possibility to apply mechanical forces (pull -, push -, torsion
force) is prevented or does not lead to a gap that allows to reach the danger zone.
If a closed guard is able to be gripped so that a force of 150 N can be applied, this shall be tested by ap-
plying this force at the most unfavourable point and in each direction.
Fasteners of guards within the customer's field of vision shall be secured against loosening by simple
means.
Warnings for trained and instructed personnel concerning cleaning and maintenance and concerning the
storage of tools shall be provided with the instructions (see 6.1 u))
The manufacturer shall clarify in the instructions which work is to be performed by the trained and in-
structed personnel and which by the service technician (see 6.1 v)).
The pusher and other machine parts – except those parts that are sharp for functional reasons – shall be
designed without sharp edges to avoid bump injuries.
Unless specified otherwise in specific clauses, the parts of the control system associated with interlocking
shall meet at least a performance level “c” according to EN ISO 13849-1:2015.
If the interlock is implemented in performance level “c”, the electronic control unit shall also perform the
following plausibility check:
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— Before each new cutting cycle of the machine, the guard above the infeed or discharge area shall have
been opened and closed at least once.
If a mechanical or electronic brake is used, the failure of the brake shall be detected and shall block the
restart. The plausibility check and the blocking of the restart shall meet at least a performance level “a”
according to EN ISO 13849-1:2015.
NOTE If the brake is realized by a frequency converter the requirement is fulfilled due to the strong process
failure detection.
The interlocking guards may be desi
...