SIST EN 12851:2006

SLOVENSKI STANDARD
SIST EN 12851:2006
01-marec-2006
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Food processing machinery - Catering attachments for machines having an auxiliary
drive hub - Safety and hygiene requirements
Nahrungsmittelmaschinen - Großküchen-Vorsatzgeräte - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Accessoires pour machines ayant une prise de
mouvement auxiliaire - Prescriptions relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 12851:2005
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 12851:2006 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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EUROPEAN STANDARD
EN 12851
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2005
ICS 67.260

English Version
Food processing machinery - Catering attachments for
machines having an auxiliary drive hub - Safety and hygiene
requirements
Machines pour les produits alimentaires - Accessoires pour Nahrungsmittelmaschinen - Großküchen Vorsatzgeräte -
machines ayant une prise de mouvement auxiliaire - Sicherheits- und Hygieneanforderungen
Prescriptions relatives à la sécurité et à l'hygiène
This European Standard was approved by CEN on 28 July 2005.
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 Central Secretariat 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 Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2005 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 12851:2005: E
worldwide for CEN national Members.

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EN 12851:2005 (E)
Contents
Foreword .3
Introduction.4
1 Scope.5
2 Normative references.5
3 Terms, definitions and description.6
3.1 Terms and definitions.6
3.2 Description.6
4 List of significant hazards.11
4.1 General.11
4.2 Mechanical hazards.11
4.3 Incorrect assembly and fitting .11
4.4 Handling, cleaning and storage of cutting devices.12
4.5 Hazards generated by neglecting hygiene principles in the attachment design .12
4.6 Hazards generated by neglecting ergonomic principles in attachment design.12
4.7 Compatibility of the attachment with the driving machine .12
5 Safety and hygiene requirements and/or measures.12
5.1 General.12
5.2 Mechanical hazards.12
5.3 Incorrect assembly and fitting .18
5.4 Handling, cleaning and storage of cutting devices.18
5.5 Hygiene.19
5.6 Ergonomics.21
5.7 Compatibility between the attachment and the driving machine .21
6 Verification of the safety and hygiene requirements and/or measures .21
7 Information for use .21
7.1 General.21
7.2 Instruction handbook.22
7.3 Marking.23
Annex A (normative) Principles of design to ensure the cleanability of catering attachments.24
Annex ZA (informative) Relationship between this European Standard and the Essential Requirements
of EU Directive 98/37/EC.37
Bibliography.38

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EN 12851:2005 (E)
Foreword
This European Standard (EN 12851:2005) has been prepared by Technical Committee CEN /TC 153, "Food
processing machinery — Safety and hygiene specifications" the Secretariat of which is held by DIN.
This European Standard shall be given the status of a national standard, either by publication of an identical text or
by endorsement, at the latest by June 2006, and conflicting national standards shall be withdrawn at the latest by
June 2006.
This European Standard has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association, and supports essential requirements of EU Directive.
For relationship with EU Directive, see informative annex ZA which is an integral part of this document.
It is one of a series of standards on the design and construction of machines used in the catering industry:
 vegetable cutting machines;
 catering attachments for machines having an auxiliary drive hub;
 food processors and blenders;
 hand-held blenders and whisks;
 beam mixers;
 salad dryers;
 vegetable peelers;
 cooking kettles equipped with powered stirrer and/or mixer.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark,
Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
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EN 12851:2005 (E)
Introduction
The use of attachments involves various mechanical hazards and the attachments themselves need to meet food
hygiene requirements.
A catering attachment is a mechanical device which takes its motive power from a unit which is not part of the
attachment. Some attachments are dedicated to a particular motive power source from the same manufacturers;
others are designed to be used on a range of machines and power units from any manufacturer.
Their extensive use in numerous countries justifies the need of a standard covering both safety and food hygiene
complementary to EN 1672-2 which states hygiene requirements for food processing machines.
This European Standard is a type C standard as stated in EN ISO 12100-1.
The machinery concerned and the extent to which hazards, harzardous situations and events are covered are
indicated in the scope of this document.
When provisions of this type C standard are different from those which are stated in type A or B standards, 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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EN 12851:2005 (E)
1 Scope
1.1 This European Standard specifies the safety and hygiene requirements for the design and manufacture of
the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering
(mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry:
 vegetable cutters and cheese graters;
 worm type attachments:
 fruit squeezers;
 meat mincers;
 pasta extruders;
 coffee grinder;
 strip cutters;
 planetary mixers and whippers;
 potato-mashers.
1.2 This European Standard deals with all significant hazards, hazardous situations and events relevant to
catering attachments, when they are used as intended and under the conditions of misuse which are reasonably
foreseeable by the manufacturer. It deals with the hazards due to the use, the maintenance, the cleaning, removal
of jammed food, feeding and changing the tool (see Clause 4).
1.3 This European Standard is not applicable to:
 catering attachments which are exclusively part of the equipment of the machines they are intended for (as
optional or standard equipment);
 the driving machines for which the attachments are intended (but the standard deals with the interface of the
attachments with these machines);
 attachments including electrical equipment.
1.4 Noise is not dealt with in this European Standard.
1.5 This European Standard is not applicable to catering attachments which are manufactured before the date of
its publication as EN.
2 Normative references
The following referenced documents are indispensable for the application 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 294:1992, Safety of machinery — Safety distance to prevent danger zones being reached by the upper limbs.
EN 614-1:1995, Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles.
EN 1672-2:2005, Food processing machinery — Basic concepts — Part 2: Hygiene requirements.
EN 61310-1, Safety of machinery — Indication, marking and actuation — Part 1: Requirements for visual, auditory
and tactile signals (IEC 61310-1:1995).
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EN 12851:2005 (E)
EN ISO 4287, Geometrical product specifications (GPS) — Surface texture: Profile method — Terms, definitions
and surface texture parameters (ISO 4287:1997).
EN ISO 12100-1:2003, Safety of machinery — Basic concept, general principles for design — Part 1: Basic
terminology, methodology (ISO 12100-1:2003).
EN ISO 12100-2:2003, Safety of machinery — Basic concept, general principles for design — Part 2: Technical
principles (ISO 12100-2:2003).
3 Terms, definitions and description
3.1 Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN ISO 12100-1:2003 and the
following apply.
3.1.1
pusher device
non removable device assisting feeding, hinged to the hopper or other part of the attachment
3.1.2
plunger device
device assisting feeding, which is removable
3.2 Description
Attachments essentially consist of two parts:
a) A part common to all attachments which includes:
 a device which engages on a drive shaft from the driving machine;
 devices for fastening and positioning the attachment on the power drive machine either directly or via an
adapter which allows the attachment to fit to other connecting systems (or to other machines).
b) A part specific to the attachment which includes the tools. The main components of this part can be:
1) for vegetable cutting attachments and cheese grater (see Figure 1):
 a housing (5) into which a cutting device is inserted, the cutting device can be a blade (9) with or
without a grid (3);
 a cover (4) incorporating the product feed device which is fixed to the housing;
 a feed device which may be a feed hopper (6) with pusher device (1) and/or plunger device (2);
 disc, cylinder or cone fitted with cutting/grating device of variable size (11) (the vegetable cutting
attachment can be equipped with such tools), for cheese graters.
Food product is loaded into the feed device and held against to the cutting device by manual pressure
on the pusher or plunger. When the food is cut, it falls from the housing via the delivery chute (10)
into a receptacle which is not part of the machine.


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EN 12851:2005 (E)
Key Key
1  Pusher device 1  Plunger device
2  Plunger device 5  Housing
3  Fixed grid 6  Feed hopper
4  Cover 10 Delivery chute
5  Housing 11 Cutting/grating device
6  Feed hopper
7  Drive connection to the power source
8  Ejector
9  Cutter
10 Delivery chute
a) Description of a vegetable cutting attachment b) Description of a cheese grater
Figure 1 — Description of a vegetable cutting attachment and a cheese grater
2) for worm type attachments (see Figure 2):
 body (3) with a tray (2) equipped with a plunger device(1);
 worm with sieve (4) for worm-type fruit squeezers;
 worm and knife (5) which rotates in relation to a fixed grid (6) for meat mincer;
 worm which directly provides coffee feed and grinding for coffee grinders;
 feed worm leading to a die which gives the relevant shape to the product for pasta extruders;
 two mills with adjustable gap (one fixed, one rotating) included in a body with feed hopper and
discharge chute (see Figure 2.c).
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EN 12851:2005 (E)


Key Key
1  Plunger device 1  Plunger device
2  Tray 2  Tray
3  Body 3  Body
4  Worm 4  Worm
5  Sieve 5  Knife
6  Fixed grid
a) Description of a worm type fruit squeezer b) Description of a meat mincer

Key
1  Fixed mill
2  Rotating mill
3  Delivery chute
4  Worm
5  Feed hopper
c) Description of a coffee grinder
Figure 2 — Description of worm type attachments
3) for strip cutters (see Figure 3):
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EN 12851:2005 (E)
 a body with a feed hopper (1) and a delivery chute (3) including sets of circular counter rotating
knives (2).

Key
1  Feed hopper
2  Set of circular knifes
3  Delivery chute
Figure 3 — Description of strip cutter
4) for planetary mixers and whippers (see Figure 4):
 a head (1) supporting tools (2) working with planetary movement in a bowl (3).
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EN 12851:2005 (E)

Key
1  Head
2  Tool
3  Bowl
Figure 4 — Description of planetary mixers and whippers attachment
5) for potato-mashers (see Figure 5):
 a rotating tool (2) above a fixed grid (3) inside a body (1).

Key
1  Body
2  Tool
3  Grid
Figure 5 — Description of a potato-masher
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EN 12851:2005 (E)
4 List of significant hazards
4.1 General
This clause contains all the significant hazards, hazardous situations and events, as far as they are dealt with in
this document, identified by a risk assessment as significant for catering attachments, and which require action to
eliminate or reduce the risk.
Before using this document, it is important to carry out a risk assessment of the catering attachment to check that
its significant hazards are identified in this clause.
4.2 Mechanical hazards
4.2.1 For vegetable cutters and cheese graters
 Access to cutting/grating tool through the hopper and discharge area.
Hazard of cutting and abrasion for hand and fingers.
 Access to cutting/grating tool when the cover is opened.
Hazard of cutting and abrasion for hand and fingers.
4.2.2 For worm type attachments
 Access to the worm through the hopper and the delivery chute.
Hazard of cutting and crushing for hand and fingers.
4.2.3 For strip cutters
 Access to the rotating blades through the hopper and the delivery chute.
Hazard of cutting for hand and fingers.
4.2.4 For milling systems
 Access to the mills through the hopper.
Hazard of crushing for hand and fingers.
4.2.5 For planetary mixers and whippers
 Access to the zone between rotating tool and bowl.
Hazard of crushing, drawing in or trapping for hand and fingers.
4.2.6 For potato-mashers
 Access to the zone between tool and body.
Hazard of crushing for hand and fingers.
4.3 Incorrect assembly and fitting
Hazard of cutting and impact for fingers or hands.
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EN 12851:2005 (E)
4.4 Handling, cleaning and storage of cutting devices
Hazard of cutting and impact.
4.5 Hazards generated by neglecting hygiene principles in the attachment design
Inability to clean food and splash areas effectively and thoroughly.
Contamination of the food by undesirable materials including residues of food, microbiological material and
residues of cleaning and disinfecting fluids.
4.6 Hazards generated by neglecting ergonomic principles in attachment design
Lack of ergonomic principles can lead to errors in operation of controls, physical damage due to over-reaching,
heavy loads, awkward posture, etc.
4.7 Compatibility of the attachment with the driving machine
Lack of compatibility between the attachment and the driving machine can lead to unsafe conditions of use
(concerning stability or functioning of the safeguard provisions).
5 Safety and hygiene requirements and/or measures
5.1 General
Catering attachment conforming to this document shall comply with the safety requirements and/or protective
measures of this clause. In addition, the machine shall be designed according to the principles of EN ISO 12100 for
hazards relevant but not significant, which are not dealt with by this document (e. g. sharp edges).’
NOTE For hazards which are to be reduced by the application of type B standard such as EN 294, EN 614-1, EN 61310-1
and EN ISO 12100, the manufacturer should carry out a risk assessment to establish the requirements of the standard which
are to be applied. This specific risk assessment is part of the general risk assessment of the machine.
Where the means of reducing the risk is by the physical arrangement or positioning of the installed machine, the
manufacturer shall include in the instruction handbook 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 instruction handbook details of the system and of the elements of training required by the operating
personnel.
5.2 Mechanical hazards
5.2.1 Vegetable cutters and cheese graters
5.2.1.1 Safeguards against access through feed chute and hopper
Access to the cutting/grating tool through each of the feed chutes and hoppers shall be prevented or the risk of
access reduced by one of the following measures:
5.2.1.1.1 Mechanical interlocking between the rotation of the tool and opening of devices which shall allow
access to the tool (e. g. pusher devices) by a device integrated in the attachment (e. g. clutch system) for stopping
the movement in case of opening of the feed hopper within 4 s.
5.2.1.1.2 A mechanically interlocked shutter plate which shall be brought in the position preventing the access
to the blade at the base of the hopper, before the hinged pusher can be opened for permitting loading (see
example in Figure 6). It shall only be possible to open the shutter plate for processing of the product when the
pusher is again entering the hopper.
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EN 12851:2005 (E)

Key
1 shutter plate with pusher device out of feed hopper
2 shutter plate with pusher device into feed hopper
3 Feed hopper
4 pusher device
5 cam interlocked shutter plate
Figure 6 — Example of access prevented by a mechanically interlocked shutter plate
5.2.1.1.3 Design for reducing the risk by all of the following combination of measures (see Figure 7):
 a cutter depth (e) of maximum 8 mm. A permanent sign shall be affixed to the attachment for reminding that
the cutter depth shall not be higher than 8 mm;
 a cutter diameter (D) of maximum 230 mm;
 a feed inlet circumscribed diameter (d) of maximum 150 mm;
 the provision of a pusher device that descends by gravity for covering the feed inlet and that is shaped to the
contours of the hoppers with a maximum clearance of 4 mm. For feed inlet circumscribed diameters of
maximum 80 mm the pusher can be replaced with a plunger;
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EN 12851:2005 (E)

Key:
e cutter depth reduced to less than or equal to 8 mm
D cutter diameter reduced to less than or equal to 230 mm
d feed inlet circumscribed diameter restricted to less than or equal to 150 mm
L safety reach distance
Figure 7 — Maximum dimensions of vegetable cutting attachments
 a safety distance in accordance with Table 1:
Table 1
Dimensions in millimetres
Diameter of feed inlet Safety reach distance
d ≤ 55 L ≥ 120
55 < d ≤ 60 L ≥ 130
60 < d ≤ 80 L ≥ 150
80 < d ≤ 150 L ≥ 150 with pusher device

 clearly visible and permanent safety signs shall be fitted to indicate the remaining hazard when introducing the
hand into the hopper (see Figure 8). For their characteristics, EN 61310-1 applies.

Figure 8 — Safety signs
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EN 12851:2005 (E)
5.2.1.2 Safeguards against access to the danger zone by opening up of the cover
The safety objective shall be to prevent access to the blade whilst it is still moving. This can be achieved by one of
the following solutions:
 solution similar to 5.2.1.1.1;
 limiting the severity of the risk as set out in the firsts two indents of 5.2.1.1.3 and the following:
 either a tool shall be required for the cover removal;
 or the design shall impose the operator to adopt a safe system at work and prevent impulsive opening of
the cover, e. g. by requiring the use of both hands for the opening (see an example in Figure 9). The
information for use shall include a warning about the dangers of removing the cover before the machine is
at stand still.

Figure 9 — Use of both hand for opening the cover
5.2.1.3 Measures against access through the discharge opening
The risk shall be reduced by design. For rotating disc machines this could be achieved by contouring the underside
of the cutter device or ejector plate such that the only contact would be with a smooth surface or one which would
tend to deflect the fingers away from the area of the blade or other hazard (see Figure 10). The ejector shall have a
radiused end to eliminate any trap between it and the machine casing.
For cheese grater with cylindrical or conical grating device, the internal part shall be without sharp edges and the
distance between the grating device and the housing shall be d ≤ 4 mm (see Figure 1b).
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EN 12851:2005 (E)

Key
1 – Blade
2 – Ramp
Figure 10 — Rotating disc
5.2.2 Worm type attachments
5.2.2.1 Fruit squeezer
To reduce the risk of access from hopper to the worm the dimensions given in Table 2 shall be used (see
Figure 11) and a plunger device shall be provided with the fruit squeezer. The instruction handbook shall draw the
attention to the need of using the plunger device.
Table 2
Dimensions in millimetres
d l
≤ 46 ≥ 100
≤ 52 ≥120

Clearly visible and permanent safety signs shall be fitted to indicate the remaining hazard when introducing the
hand into the hopper (see Figure 8). For their characteristics, EN 61310-1 applies.
The risk of access through delivery chutes shall be reduced by the design of deflector and/or the size of holes
≤ 8 mm (see Figure 11).
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EN 12851:2005 (E)

Key
1  Deflector
2  Sieve
Figure 11 — Example of worm-type fruit squeezer
5.2.2.2 Meat mincer
The requirements of 5.2.2.1 apply.
Due to the weight in relation to stability, these attachments shall be limited (diameter of the grid) to a size ≤ 90 mm.
The diameter of the holes in the last grid towards the outlet shall be less than or equal to 8 mm.
The last grid towards the outlet and the worm-housing shall be designed in that way that only a grid like described
above can be put into the worm-housing at the outlet side.
The manufacturer shall indicate in the instruction handbook that the last grid towards the outlet is not allowed to be
grinded smaller than 5 mm thickness due to the wear of the blade by friction on the grid.
5.2.2.3 Pasta extruder
The requirements of 5.2.2.1 apply.
5.2.2.4 Coffee grinder
The risk of crushing of the fingers at the feed chute shall be reduced by at least one of the following solutions:
 the design of the worm with a maximum height h of the worm thread of 3 mm and a smooth surface of the
worm, or
 compliance with Table 2.
5.2.3 Strip cutter
Openings (inlet and outlet) of the strip cutter shall comply with dimensions of Table 4 of EN 294:1992.
5.2.4 Planetary mixer and whipper
To limit the level of hazard, the bowl capacity shall be less than 10 l.
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EN 12851:2005 (E)
The minimum vertical distance between the upper edge of the bowl and the tool or between the upper edge of a
bowl extension and the tool shall be at least 120 mm. If a bowl extension is used, it shall be fixed or hinged. In the
latter case, it shall return by gravity to its normal safety position.
5.2.5 Potato-masher
To eliminate the risk of crushing fingers between the tool and the wall in the risk zone edge, the shape of the tool
shall be such as to deflect the fingers as shown on Figure 12.
The space between the blade and the body shall be ≤ 4 mm.
Key Key
1 feed opening 1 direction of motion
2 risk zone edges 2 shape for finger deflector
3 discharge opening 3 non cutting edge
4 non cutting edge
a) Blade-type potato-masher b) Blade
Figure 12
5.3 Incorrect assembly and fitting
The design of the attachment shall ensure that it cannot be assembled in a wrong way.
In addition, conditions of proper assembly and fitting shall be provided in the instruction handbook.
5.4 Handling, cleaning and storage of cutting devices
The risk is from cutting by the sharp edge and the manufacturer shall provide suitable devices and instructions for
the safe handling, cleaning and storage of the cutting devices.
Where there is a foreseeable risk of cutting or impact the manufacturer shall provide a rack.
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EN 12851:2005 (E)
5.5 Hygiene
The machine shall be designed in accordance with EN 1672-2 and the requirements given below. It shall also be
designed in accordance with Annex A.
Hygiene zones (examples), as defined in 3.4 of EN 1672-2:2005, are shown in Figures 13a to 13d.


a) Potato-masher b) Vegetable cutter


c) Mincer d) Coffee grinder
Key
Food area
Splash area
Non food area

Figure 13 — Hygiene zones
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