kSIST FprEN 16888:2017

SLOVENSKI STANDARD
oSIST prEN 16888:2015
01-september-2015
Stroji za predelavo hrane - Razpršilniki kreme - Varnostne in higienske zahteve
Food processing machinery - Cream whippers - Safety and hygiene requirements
Nahrungsmittelmaschinen - Sahneaufschlagmaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Machines à crème fouettée - Prescriptions
relatives à la sécurité et l'hygiène
Ta slovenski standard je istoveten z: prEN 16888
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
oSIST prEN 16888:2015 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 16888:2015

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oSIST prEN 16888:2015

EUROPEAN STANDARD
DRAFT
prEN 16888
NORME EUROPÉENNE

EUROPÄISCHE NORM

June 2015
ICS 67.260
English Version
Food processing machinery - Cream whippers - Safety and
hygiene requirements
 Nahrungsmittelmaschinen - Sahneaufschlagmaschinen -
Sicherheits- und Hygieneanforderungen
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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey 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: Avenue Marnix 17, B-1000 Brussels
© 2015 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16888:2015 E
worldwide for CEN national Members.

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Contents Page
Foreword .5
Introduction .6
1 Scope .7
2 Normative references .7
3 Terms and definitions and description of machines .8
3.1 Terms and definitions .8
3.2 Description of cream whipping machines .9
4 List of significant hazards . 10
4.1 General . 10
4.2 Mechanical hazards . 10
4.3 Electrical hazards . 11
4.4 Hazards generated by noise . 11
4.5 Hazard generated by neglecting ergonomic principles . 11
4.6 Hazard generated by neglecting hygienic design principles . 11
4.7 Hazards generated by loss of stability or tipping . 11
5 Safety and hygiene requirements and/or protective measures . 11
5.1 General . 11
5.2 Mechanical hazards . 12
5.2.1 Elimination of hazards by design . 12
5.2.2 Zone 1 – Loss of stability of machine – access to areas adjacent to the machine . 12
5.3 Electrical hazards . 12
5.3.1 General . 12
5.3.2 Safety requirements relating to electromagnetic phenomena . 12
5.3.3 Protection against electric shock . 12
5.3.4 Power circuits . 12
5.3.5 Earth faults . 13
5.3.6 Emergency stop . 13
5.3.7 Start function . 13
5.3.8 Motor enclosures . 13
5.3.9 Electrical requirements of controls . 13
5.4 Noise control . 13
5.5 Ergonomic design principles . 13
5.6 Hygiene requirements . 13
5.6.1 General . 13
5.6.2 Food area . 14
5.6.3 Splash area . 14
5.6.4 Non-food area . 14
5.7 Refrigeration . 15
5.8 Harmful substance. 16
6 Verification of safety and hygiene requirements and/or protective measures . 16
7 Information of use. 16
7.1 General . 16
7.2 Instruction handbook . 16
7.3 Service manual . 18
7.4 Cleaning . 18
7.5 Marking . 18
Annex A (normative) Noise test code (Grade 2 of accuracy) . 19
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A.1 Terms and definitions . 19
A.2 Installation and mounting conditions . 19
A.3 Operating conditions . 19
A.4 Emission sound pressure level determination . 19
A.5 Measurement uncertainties . 20
A.6 Information to be recorded . 20
A.7 Information to be reported . 20
A.8 Declaration and verification of noise emission values . 20
Annex B (normative) Principles of design to ensure the cleanability of the machinery . 21
B.1 Terms and definitions . 21
B.2 Material of construction . 21
B.2.1 Type of materials . 21
B.2.2 Surface conditions . 21
B.3 Design . 22
B.3.1 Connection of internal surfaces . 22
B.3.1.1 General . 22
B.3.1.2 Connections of internal surfaces for food area. 22
B.3.1.3 Connections of internal surfaces for splash area . 25
B.3.1.4 Connections of internal surfaces for non-food area . 26
B.3.2 Surface assemblies and overlaps . 26
B.3.2.1 General . 26
B.3.2.2 Surface assemblies and overlaps for food area . 27
B.3.2.2.1 Surface assembly . 27
B.3.2.2.2 Surface overlapping . 27
B.3.2.3 Surface assemblies and overlaps for splash area . 29
B.3.2.4 Surface assemblies and overlaps for non-food area . 30
B.3.3 Fasteners . 31
B.3.3.1 Fasteners for food area . 31
B.3.3.1.1 General . 31
B.3.3.1.2 Spot-facing. 31
B.3.3.1.3 Pin drive systems . 31
B.3.3.2 Fasteners for splash area . 31
B.3.3.3 Fasteners for non-food area . 32
B.3.4 Feet, support and bases for cleaning the machines underneath . 32
B.3.4.1 Table-top machines . 32
B.3.4.2 Machines on the floor . 34
B.3.4.2.1 Fixed machines with or without a base . 34
B.3.4.2.2 Mobile machines . 35
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B.3.5 Ventilation openings . 36
B.3.5.1 Ventilation openings for non-food area . 36
B.3.5.2 Ventilation openings for splash area . 36
B.3.6 Hinges . 36
B.3.7 Control panel . 37
B.3.7.1 Control panel in the non-food area . 37
B.3.7.2 Control panel in the splash area . 37
Annex C (normative) Testing Disinfection of cream whipping machines . 39
C.1 Disinfectants . 39
C.2 Conducting the machine and process testing . 39
Annex ZA (informative) Relationship between this European Standard and the Essential Requirements

of EU Directive 2006/42/EC . 40
Bibliography . 41

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Foreword
This document (prEN 16888:2015) has been prepared by Technical Committee CEN/TC 153 “Machinery intended
for use with foodstuffs and feed”, the secretariat of which is held by DIN.
This document is currently submitted to the CEN Enquiry.
This document 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 2006/42/EC.
For relationship with EU Directive 2006/42/EC, see informative Annex ZA, which is an integral part of this document.
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Introduction
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 hazardous 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.
Complementary to the hygiene requirements common to all food processing machines, specific requirements for
cleanability and sanitation of the machines in the scope are formulated.
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1 Scope
This European Standard applies to machines for the preparation of whipped cream, mousse and aerated dessert, as
described in Clause 3. The standard applies to machinery with suction of the product from internal or external tank.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the
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 transport,
assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and
scrapping of the machine.
This European Standard does not apply to equipment feeding and dosing, equipment, supply of inert gas and
heating and cooling equipment and any extraction (container, extraction belt etc.).
This European Standard is not applicable to machines which are manufactured before the date of publication of this
European Standard by CEN.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are indispensable for
its application. For dated references, only the edition cited applies. For undated references, the latest edition of the
referenced document (including any amendments) applies.
EN 349:1993+A1:2008, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
EN 614-1, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general principles
EN 953, Safety of machinery — Guards — General requirements for the design and construction of fixed and
movable guards
EN 1040, Chemical disinfectants and antiseptics — Quantitative suspension test for the evaluation of basic
bactericidal activity of chemical disinfectants and antiseptics — Test method and requirements (phase 1)
EN 1275, Chemical disinfectants and antiseptics — Quantitative suspension test for the evaluation of basic
fungicidal or basic yeasticidal activity of chemical disinfectants and antiseptics — Test method and requirements
(phase 1)
EN 1276, Chemical disinfectants and antiseptics — Quantitative suspension test for the evaluation of bactericidal
activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas — Test
method and requirements (phase 2, step 1)
EN 1672-2:2005+A1:2009, Food processing machinery — Basic concepts — Part 2: Hygiene requirements
EN 60204-1:2006, Safety of machinery — Electrical equipment of machines — Part 1: General requirements (IEC
60204-1:2005, modified)
EN 60529, Degrees of protection provided by enclosures (IP Code) (IEC 60529)
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 4287, Geometrical product specifications (GPS) — Surface texture: Profile method — Terms, definitions and
surface texture parameters (ISO 4287)
EN ISO 4871, Acoustics — Declaration and verification of noise emission values of machinery and equipment (ISO
4871)
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EN ISO 11201, 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)
EN ISO 11688-1, Acoustics — Recommended practice for the design of low-noise machinery and equipment — Part
1: Planning (ISO/TR 11688-1)
EN ISO 12100:2010, Safety of machinery — General principles for design — Risk assessment and risk reduction
(ISO 12100:2010)
EN ISO 13849-1:2008, Safety of machinery — Safety-related parts of control systems — Part 1: General principles
for design (ISO 13849-1:2006)
EN ISO 13850, Safety of machinery — Emergency stop — Principles for design (ISO 13850)
EN ISO 13857:2008, Safety of machinery — Safety distances to prevent hazard zones being reached by upper and
lower limbs (ISO 13857:2008)
EN ISO 14119:2013, Safety of machinery — Interlocking devices associated with guards — Principles for design
and selection (ISO 14119:2013)
3 Terms and definitions and description of machines
3.1 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100:2010 and the following apply.
3.1.1
tank lid
mobile guard used for the tank which contains the product to be whipped
3.1.2
tank
tank used to contain the product to be whipped
Note 1 to entry: For the storage of the cream a removable tank or the possibility of direct charge with bag-in-box systems is to
be included.
3.1.3
dispenser
device to allow the dispense of the whipped product
3.1.4
labyrinth
suitable device to incorporate air into the product
3.1.5
pump
suitable device to transfer the product and the sucked air in the labyrinth
3.1.6
refrigerated compartment
cooled compartment of the tank which contains the product
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3.2 Description of cream whipping machines
Cream whipping machines are used to keep the liquid product cool and to add air to the product for the whipping
process. Figure 1 shows typical whipping cream machine layouts and their main elements.

Key
1 tank lid
2 tank
3 dispenser
4 labyrinth
5 pump
6 refrigerated compartment
7 cooling device
8 compressor
9 condesing unit
10 feet
Figure 1 — Typical layouts of machines for cream whippers, mousse, cream cakes and desserts
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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
European Standard, identified by risk assessment as significant for this type of machinery and which require action
to eliminate or reduce the risk.
4.2 Mechanical hazards
The example shown in Figure 2 illustrates the position of danger zones associated with mechanical hazards for each
type of machinery:

Key
1 zone 1
Figure 2 — Danger zone of machinery for cream whippers, mousse, cream cakes and desserts
Zone 1: Loss of stability of machine – access to areas adjacent to the machine;
— hazard of trapping and crushing of whole or part of body if machine overturns
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4.3 Electrical hazards
Hazard of electric shock from direct or indirect contact with live components.
Hazard of external influences on electrical equipment (e.g. cleaning with water).
If liquid as spilled products or cleaning agents such as water come into contact with the electrical conductors, there
is a danger of electric shock.
4.4 Hazards generated by noise
Machinery can generate an airborne noise being able to involve a deterioration of hearing or accidents due to the
interferences with the oral communication and the perception of the acoustical signals.
The noise can produce:
— ringing in the ears;
— tiredness, stress, etc.;
— other effects as loss of balance, loss of perception;
— interference with speech communication;
— inability to hear acoustic warning signals.
4.5 Hazard generated by neglecting ergonomic principles
During operation, cleaning and maintenance, there could be the risk for safety and health resulting from awkward
body postures or from an excessive effort.
Movement or filling of the storage liquid cream’s tank especially at heights can create a risk of injury to the body from
lifting, pushing and pulling of heavy loads.
4.6 Hazard generated by neglecting hygienic design principles
The neglect of hygienic principles can create unacceptable contamination of foodstuff and therefore a risk to human
health of the operator and consumer, i.e. through physical, chemical or microbial pollution.
4.7 Hazards generated by loss of stability or tipping
Risk of impact or crushing the body, in particular resulting from machinery with castors.
5 Safety and hygiene requirements and/or protective measures
5.1 General
Machinery shall be designed according to the principles of EN ISO 12100:2010 for hazards relevant but not
significant, which are not dealt with by this standard (e.g. sharp edges).
This specific risk assessment shall be part of the general risk assessment of the machine.
When fixed guard, 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.
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5.2 Mechanical hazards
5.2.1 Elimination of hazards by design
Unless otherwise specified, interlocking guards shall be at least interlocking without guard blocking as defined in
EN ISO 14119:2013, 4.2, and they shall comply with EN ISO 14119:2013, Clause 5, 7 and 8.
Access to dangerous zones of drive shafts, coupling between the motor and the reduction gear shall be prevented
by fixed guards or movable interlocking guards in accordance with EN 953.
Any gaps between moving parts and fixed parts of the machinery shall be so arranged that either it is not possible
for a finger to enter the gap (i.e. a gap of 6 mm or less) or the gap shall be sufficiently large to prevent trapping and
crushing in accordance with EN 349:1993+A1:2008, Table 1.
The safety related parts of the control system shall meet at least a performance level “c” defined in accordance with
EN ISO 13849-1:2008. Openings in guards shall comply with EN ISO 13857:2008, Table 4.
5.2.2 Zone 1 – Loss of stability of machine – access to areas adjacent to the machine
Machines shall be designed to be stable. For machines designed to be fixed to the floor, the instruction handbook
shall indicate the values of forces at the fixing points and the dimensions of the anchor points provided.
Free standing machines without castors shall not fall or tip over when tilted 10° from the horizontal plane in the most
unfavourable direction and containing the most unfavourable load.
Free standing machines with castors shall have at least two castors (or
...