SIST EN 13208:2004

SLOVENSKI STANDARD
SIST EN 13208:2004
01-junij-2004
Stroji za predelavo hrane – Lupilniki zelenjave – Varnostne in higienske zahteve
Food processing machinery - Vegetable peelers - Safety and hygiene requirements
Nahrungsmittelmaschinen - Gemüseschälmaschinen - Sicherheits- und
Hygieneanforderungen
Machines pour les produits alimentaires - Eplucheuses a légumes - Prescriptions
relatives a la sécurité et a l'hygiene
Ta slovenski standard je istoveten z: EN 13208:2003
ICS:
67.260 Tovarne in oprema za Plants and equipment for the
živilsko industrijo food industry
SIST EN 13208:2004 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 13208:2004

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SIST EN 13208:2004
EUROPEAN STANDARD
EN 13208
NORME EUROPÉENNE
EUROPÄISCHE NORM
May 2003
ICS 67.260
English version
Food processing machinery - Vegetable peelers - Safety and
hygiene requirements
Machines pour les produits alimentaires - Eplucheuses à Nahrungsmittelmaschinen - Gemüseschälmaschinen -
légumes - Prescriptions relatives à la sécurité et à l'hygiène Sicherheits- und Hygieneanforderungen
This European Standard was approved by CEN on 9 January 2003.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, 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
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13208:2003 E
worldwide for CEN national Members.

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EN 13208:2003 (E)
Contents
Page
Foreword.3
Introduction .4
1 Scope .5
2 Normative references .6
3 Terms and definitions - Description .7
4 List of significant hazards.9
5 Safety and hygiene requirements and/or measures .11
6 Verification of the safety and hygiene requirements and/or measures .17
7 Information for use .18
Annex A (normative) Noise test code for vegetable peelers (grade 2 of accuracy).20
Annex B (normative) Principles of design to ensure the cleanability of vegetable peelers.22
Annex ZA (informative) Relationship of this document with EC Directives.37
Bibliography .38
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Foreword
This document (EN 13208:2003) 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 November 2003, and conflicting national standards shall be withdrawn at the latest
by November 2003.
It is one of a series of standards on the design and construction of machines used in catering:
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 stirrer and/or mixer.
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 EC Directive(s).
For relationship with EC Directives, see informative annex ZA, which is an integral part of this document.
The annexes A and B are normative.
This document includes a Bibliography.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal,
Slovakia, Spain, Sweden, Switzerland and the United Kingdom.
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Introduction
Use of vegetable peelers generates various mechanical and other hazards.
Their extensive use in numerous countries justifies the need of a standard covering both safety and the hazards to
food hygiene arising from machine design complementary to EN 1672-2 which state common hygiene
requirements for food processing machines.
This European standard has been prepared to be a harmonised standard to provide one means of conformity with
the essential safety and hygiene requirements of the Machinery Directive and associated EFTA Regulations.
This European standard is a type C standard as stated in EN 1070.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered are
indicated in the scope of this standard.
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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1 Scope
1.1 This European standard specifies the safety and hygiene requirements for the design and manufacture of
vegetable peelers used in the commercial and institutional catering industry, and in food shops.
The machines concerned by this standard are designed to peel different sorts of vegetables and tubers such as
potatoes, carrots, salsify, turnips, celery and onions.
The standard is limited to machines where the maximum capacity is 50 kg.
The machines are not intended to be moved during operation.
The rotating plate mixes the product under appropriate conditions so that the desired operation is carried out on the
entire load.
This operation can be:
 the abrading of the surface of the vegetable or tuber;
 the cutting of fine particles of skin if the fitting is of the blade-type;
 grating, an operation which is similar to abrading;
 scraping or cleaning with a brush, rubber coating or cast iron surface.
Machines subject to this standard use water circulation to carry waste to the waste outlet. The underside of the
plate is sometimes designed with raised parts which speed up the discharge of the waste water.
This European standard applies when such machines are used to operate under the intended conditions of use as
defined in 3.12 of EN 292-1:1991 and stated in the instruction handbook (see 7.1), including cleaning, removal of
food blockages and loading, and installation, maintenance, and disposal of wastes.
Machines covered by this standard are not intended to be cleaned by high pressure water jets.
1.2 This European standard does not apply to domestic machines.
Vegetable peelers have nothing in common with meat derinding machines (which are dealt with in prEN 12355),
both from their design and use standpoint.
1.3 This European standard covers significant hazards at such machines, as identified by risk assessment (see
EN 1050), which are listed in clause 4 of this standard.
1.4 Noise is not considered to be a significant hazard for vegetable peelers. This does not mean that the
manufacturer of the machine is absolved from reducing noise and making a noise declaration.
1.5 This European standard does not deal with the vibrations hazard.
1.6 This European standard applies primarily to machines which are manufactured after its date of issue.
1.7 It has been assumed in preparing this standard that the vegetables to be processed have no foreign bodies,
e.g. stones.
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2 Normative references
This European Standard incorporates by dated or undated reference, provisions from other publications. These
normative references are cited at the appropriate places in the text, and the publications are listed hereafter. For
dated references, subsequent amendments to or revisions of any of these publications apply to this European
Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the
publication referred to applies (including amendments).
EN 292-1:1991, Safety of machinery - Basic concepts, general principles for design - Part 1: Basic terminology,
methodology.
EN 292-2:1991, Safety of machinery - Basic concepts, general principles for design - Part 2: Technical principles
and specifications.
EN 294:1992, Safety of machinery - Safety distances to prevent danger zones being reached by the upper limbs.
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 1070:1998, Safety of machinery - Terminology.
EN 1672-2:1997, Food processing machinery - Basic concepts - Part 2: Hygiene requirements.
EN 60204-1:1997, Safety of machinery - Electrical equipment of machines - Part 1: General requirements (IEC
60204-1:1997).
EN 60529, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989).
EN 60947-2:1996, Low-voltage switchgear and controlgear - Part 2: Circuit-breakers (IEC 60947-2:1995).
EN 61000-6-1, Electromagnetic compatibility (EMC) - Part 6-1: Generic standards; Immunity for residential,
commercial and light-industrial environments (IEC 61000-6-1:1997, modified).
EN 61000-6-2, Electromagnetic compatibility (EMC) - Part 6-2: Generic standards; Immunity for industrial
environments (IEC 61000-6-2:1999, modified).
EN 61000-6-3, Electromagnetic compatibility (EMC) - Part 6-3: Generic standards; Emission standard for
residential, commercial and light-industrial environments (IEC 61000-6-3:1996, modified).
EN 61000-6-4, Electromagnetic compatibility (EMC) - Part 6-4: Generic standards; Emission standard for industrial
environments (IEC 61000-6-4:1997, modified)
EN ISO 4287, Geometrical product specifications (GPS) – Surface texture: Profile method – Terms, definitions and
surface texture parameters (ISO 4287:1997).
EN ISO 4871, Acoustics - Declaration and verification of noise emission values of machinery and equipment (ISO
4871:1996).
EN ISO 11201:1995, Acoustics - Noise emitted by machinery and equipment - Measurement of emission sound
pressure levels at a work station and at other specified positions - Engineering method in an essentially free field
over a reflecting plane (ISO 11201:1995).
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3 Terms and definitions - Description
3.1 Terms and definitions
For the purposes of this European Standard, the terms and definitions given in EN 1070:1998 apply.
3.2 Description of vegetable peeling machines
3.2.1 Typical vegetable peeling machine
Depending on the design of the machine, the peeling chamber is fitted with either a feed hopper (see Figure 1) or a
cover.
Key
1 Water inlet
2 Air gap
3 Peeling chamber
4 Walls
5 Rotating plate
6 Waste outlet
7 Waste outlet connection
8 Base
9 Delivery chute
10 Motor
11 Drive system
12 Feeding system
13 Outlet lid
14 Rim
Figure 1 — Example of a typical vegetable peeler
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Figure 2 — Examples of different shapes of removable rotating plates
3.2.2 Elements of a vegetable peeling machine
In general, a vegetable peeler comprises (see Figure 1):
a base containing the drive system and the motor and which supports the peeling chamber made up of:
removable or fixed vertical cylindrical walls which remain stationary during operation.
removable rotating plate having a shape appropriate to the product being processed and to the motion
which one wishes to generate. This plate may be covered or fitted with:
an abrasive ; silicon carbide, carborundum, flint, etc;
blades;
a grater;
smooth or streaked cast iron or structured material;
a brush;
a rubber coating.
a tray for collecting the waste and waste water below the plate;
a delivery chute in the side of the peeling chamber;
a water inlet at the top of the peeling chamber;
a connecting opening for the disposal of waste water;
a control panel, grouping together the operating controls.
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4 List of significant hazards
4.1 General
This standard covers the significant hazards related to intended conditions of use.
NOTE If the machine is not to be used as described in clause 7 of this standard, the manufacturer should, when he is
informed of such situation, check on the basis of a new risk analysis that the preventive measures remain valid and sufficient.
4.2 Mechanical hazards
For these machines, the mechanical hazards are low because the operating cycle does not require any manual
operation inside the chamber during the peeling. The only manual operation when the plate rotates is the loading
with food products which prevents interlocking of the cover.
4.2.1 Access to the danger zones
Mechanical hazards arise from the risk of contact with the rotating parts.
In the example in Figure 3, the hazard zones are:
Zone 1: Access to the peeling chamber via the feeding opening for the product being processed:
Hazard of crushing of fingers.
Zone 2: Access to the peeling chamber via the delivery chute:
Hazard of crushing of fingers and hands.
Zone 3: Rotating plate:
Hazard of abrasion, cutting, trapping of fingers and hands.
Zone 4: Drive system:
Hazard of crushing, trapping of fingers and hands.
Zone 5: Waste outlet:
Hazard of crushing, trapping of fingers and hands.
Zone 6: Hinged lid:
Hazard of impact to fingers, hands and arms.
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Key
1 Access to zone 1
2 Access to zone 2
3 Access to zone 3
4 Access to zone 4
5 Access to zone 5
6 Access to zone 6
A Rotating plate
Figure 3 — Hazard zones
4.2.2 Loss of stability
Hazard of crushing and impact to the body.
4.2.3 Incorrect assembly of rotating plate
Hazard of crushing and impact to fingers and hands and cutting in presence of blades.
4.2.4 Handling, cleaning and storage
Hazard of crushing and body impact.
4.3 Electrical hazards
Hazard of electrical shock by direct or indirect contact with live parts and unexpected start up from restoration of
energy supply after interruption.
Emission of EMC disturbances interfering with safety arrangements of other machines .
4.4 Hazards generated by neglecting hygiene principles in the design of the machine
4.4.1 Hazards to the operator
Hazards from the food being processed and from the cleaning agents used to disinfect the machine.
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4.4.2 Hazards to the consumer
Inability to clean food and splash area effectively and thoroughly.
Contamination of the food by undesirable materials including residues of food, microbiological organisms as well as
residues of cleaning and disinfecting fluids.
4.5 Hazards generated by neglecting ergonomic principles in machine design
Neglecting ergonomic principles can cause mistakes in operation of controls, or physical injury to the operator due
to over-reaching, heavy loads, awkward posture, etc.
There is a severe risk of ergonomic problems caused by heavy loads when filling the machine and taking away the
peeled product.
5 Safety and hygiene requirements and/or measures
5.1 General
Vegetable peelers conforming to this standard 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 292 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 another standard such as EN 1672-2, and EN 60204-1,
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 Information for use 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 Information for use details of the system and of the elements of training required by the operating personnel.
5.2 Mechanical hazards
The safety objective is to prevent access to the parts which would injure when they are in motion. This shall be
achieved by compliance with the following.
5.2.1 Access to danger zones
5.2.1.1 Zone 1: Access to peeling chamber via feeding opening
The gap between the rotating plate and the walls of the peeling chamber shall not exceed 8 mm.
5.2.1.2 Zone 2: Access to the peeling chamber via the delivery chute
The shape of the plate shall be designed to prevent generation of a crushing zone between the plate and the edge
of the opening e.g. a rim around the plate (see Figures 1 and 4).
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Key
1 Open door
2 Opening
3 Delivery chute
4 Rotating plate
5 Crushing zone (rim)
Figure 4 — Zone 2
5.2.1.3 Zone 3: Rotating plate
The rotating plate shall be designed so that it does not present any sharp parts accessible to the operator, nor
create any shearing points with the walls of the peeling chamber.
If the rotating plate is equipped with blades, then their cutting depth shall not be more than 0,5 mm, and the width
of the opening in front of the blades shall not exceed 8 mm (see Figure 5).
Figure 5
5.2.1.4 Zone 4: Drive system
Access to the danger zone shall be prevented by fixed guards complying with EN 953.
5.2.1.5 Zone 5: Waste outlet
It shall not be possible for a finger to access any gap between the surfaces below the rotating plate and the rotating
plate or its drive components. Any guard provided to prevent this access shall conform to Table 4 of EN 294:1992
and shall require the use of a tool to dismantle.
5.2.1.6 Zone 6: Hinged lid
When a hinged lid is fitted, it shall remain in the fully open position until closed intentionally e.g. it shall open
through more than 95° from the horizontal.
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5.2.2 Stability
Vegetable peelers shall be designed and manufactured to not slip or topple over during intended operating
conditions.
If the machine is to be fixed to the ground, the manufacturer shall indicate in the instruction handbook the value
and sizes of the fixing forces.
5.2.3 Assembly of the rotating plate
The rotating plate shall be designed so that it shall not be possible for it to assembled incorrectly, e.g. by using a
pin in a unique relation with a slot (see Figure 6).
Special tools necessary for the assembly and disassembly of the plates shall be provided with the machine by the
manufacturer.
Figure 6
5.2.4 Handling, cleaning and storage
All necessary information required for safe transport and handling shall be marked clearly on the packaging and
shall also be indicated in the instruction handbook.
5.3 Electrical hazards
The electrical equipment shall comply with EN 60204-1, with the following points.
5.3.1 Electromagnetic compatibility (see 4.4.2 of EN 60204-1:1997)
The manufacturer shall ensure that the equipment does not produce any electromagnetic disturbances above the
levels specified in EN 61000-6-3 or EN 61000-6-4 as selected by the manufacturer to be appropriate for the
intended place of use.
Moreover, it shall also have sufficient immunity to electromagnetic disturbances to enable it to operate safely as
intended and shall not fail to danger when exposed to the levels and types of disturbance as specified in EN
61000-6–1 or EN 61000-6-2.
This requirement shall be deemed to have been met if the manufacturer selects and uses only components that
have been marked as conforming to the EMC Directive and shall apply them in accordance to the suppliers’
recommendations, and those contained in EN 60204-1:1997; clause 4.4.2.
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5.3.2 Protection against electric shock (see clause 6 of EN 60204-1:1997)
For the choice between the various methods of protection described in clause 6 of EN 60204-1:1997, the
manufacturer shall ensure that the enclosure of the electrical equipment is adequate for the foreseeable wet
conditions, and shall include in the Instructions for use recommendations for the electrical connections to the
machine.
NOTE SELV (see 411.1.4 of IEC 60364-4-41:2001) can be chosen instead of PELV.
Controls shall have a minimum degree of protection of IP 55 as defined in EN 60529 and the whole machine shall
have a minimum degree of protection of IP 34 e.g. with:
covers;
or,
circuit-breakers ensuring protection by residual differential current (DPR complying with annex B of
EN 60947-2:1996).
5.3.3 Power circuits (see 7.2.3 of EN 60204-1:1997)
For single phase machines, a device for detection and interruption of over-current in the phase conductor is
sufficient.
5.3.4 Earth faults (see 9.4.3.1 of EN 60204-1:1997)
For machinery supplied between a single-phase conductor and an earthed neutral conductor, there is no
requirement for double pole interruption.
5.3.5 Emergency stop (see 10.7 of EN 60204-1:1997)
An emergency stop is not required.
5.3.6 Motor enclosures (see 15.2 of EN 60204-1:1997)
Where a motor has a degree of protection lower than IP23, as defined in EN 60529, it shall be mounted inside an
enclosure that guarantees a minimum degree of protection of IP23.
5.4 Hygiene
5.4.1 General
The vegetable peeler shall be designed in accordance with EN 1672-2, the requirements given below and in
accordance with annex B.
Hygiene zones, as defined in 3.4 of EN 1672-2:1997, are shown in Figure 7.
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Key
1 Food area
2 Non food area
Figure 7 — Hygiene zones
5.4.2 Food area
The following parts shall be considered to be in the food area as defined in EN 1672-2:
the part of the peeling chamber located above the rotating plate;
the upper side of the rotating plate;
the inside surfaces of the product delivery chute;
the internal surface of the feed hopper or cover.
5.4.3 Non food area
The non food area shall include any other areas other than food area outlined above.
The lower part of the peeling chamber (area underneath the rotating plate) shall be designed so that no liquid is
retained.
5.4.4 Surface finish
The maximum roughness values shall comply with the requirements of EN 1672-2 and annex B, except for the
abrasive surfaces which may exceed these values.
5.4.5 Cleanability
All food areas shall be easily cleanable and where necessary capable of being disinfected.
In the food area, fasteners such as screws, bolts, and rivets shall be avoided unless technically necessary. Where
technically necessary they shall be chosen from those in Figure B.11.
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The manufacturer shall give in the instruction handbook detailed information regarding the cleaning procedures,
intervals, and products recommended to be used.
The rotating plate shall be removable, and designed to enable it to be easily installed, removed and cleaned. The
surfaces beneath rotating plate shall be easily cleanable.
NOTE Because of the problem of contamination these machines are not intended to be cleaned with waterjet (see 7.2.d).
5.4.6 Water supply
The water inlet shall be designed such that when the machine is filled, water cannot flow back into the water
supply. This shall be prevented by:
- forming an "air gap". In this case, a minimum height of 20 mm between the highest level of the water and the
termination of the supply pipe shall exist to form the "air gap" (see Figure 8), or,
-fitting a non-return valve, or,
- providing any alternative device giving an equivalent level of effectiveness.
The diameter of the overflow, if any, shall be at least two times the internal diameter of the supply pipe.
The Instruction for use shall include recommendations for the safe disposal of waste products, including water.
Key
1 Water supply
Figure 8 — Examples of "air gap"
5.5 Ergonomics
Regard shall be given to the ergonomic principles set out in 3.6 of EN 292-2:1991 and in EN 614-1. Any
information necessary to achieve the ergonomic objectives which the user must follow shall be included in the
instruction handbook.
The vegetable peeler shall be designed so that it can be used with a lifting device for loading and removal of
peeled products if the load is more than 25 kg. The manufacturer shall include in the instruction handbook
information on lifting devices to be used.
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6 Verification of the safety and hygiene requirements and/or measures
This clause contains the methods of testing for the presence and adequacy of the safety requirements stated in
clause 5. All safety measures of clause 5 contain self-evident criteria of acceptance.
Verification of the requirements can be made by means of inspection, calculation, or testing. These shall be
applied to a machine in a fully commissioned condition but partial dismantling may be necessary for the purpose of
some checks. Such partial dismantling shall not invalidate the result of the verification.
Methods of verification are given in Table 1.
Table 1
Subclause Method of verification
5.2.1 Visual inspection and measurement.
Examination of instructions to users concerning handling
devices.
5.2.2 The machine shall not topple over when it is inclined at an
angle of 10° in relation to the horizontal plane. However, if,
when the machine is inclined at an angle of 10°, a part of the
machine comes into contact with the support surface, the
machine shall be placed on an accessory support which will be
inclined at an angle of 10° in the most unfavourable direction.
The machine shall not slip when operating as intended.
5.2.3 Visual inspection
5.3 Verification shall be in accordance with clause 19 of
EN 60204-1:1997 except for the following two cases:
Tests relating to electromagnetic compatibility may be
limited where the supplier of the electric/electronic
equipment has successfully tested for compatibility and the
manufacturer has mounted the equipment in accordance
with the supplier's recommendations.
An additional test to that detailed in 19.2 of EN 60204-
1:1997 shall be carried out to test the continuity of the
protective bonding circuit between the PE (protective earth)
terminal and accessible metallic parts of the equipment.
5.4 In accordance with annex B
5.5 Measurement of distances
Visual inspection
Functional test
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7 Information for use
7.1 General
Information for use shall meet the requirements of clause 5 of EN 292-2:1991. An instruction handbook shall be
provided.
7.2 Instruction handbook
The instruction handbook shall meet the requirements of 5.5 of EN 292-2:1991.
It shall indicate to the user the condi
...