1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors which:
a) are intended to be used:
— to deposit only pasty food (i.e.: cream, dough, batter etc.);
— to deposit only on trays;
— as standalone machines;
— with manual loading of the dough in the hopper;
b) are intended to be used with manual loading and unloading of the tray/s on/from the conveyor;
c) can carry out only the following movements and relevant directions (see Figure 1a)):
— Z: Vertical movement of the table and/or the deposit unit;
— X: Horizontal movement of the conveyor;
— Y: possible horizontal component of the movement only of the nozzles themselves inside the deposit unit;
d) are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each; and
e) have a total length of the tray conveyor ≤ 1 600 mm;
f) have a vertical movement between nozzles and conveyor ≤ 200 mm;
g) have a maximum deposit performance:
— ≤ 60 cycles/minute with up/down movement of the table or the deposit unit;
— ≤ 100 cycles/minute without up/down movement of the table or the deposit unit;
h) have a maximum trays performance ≤ 4 trays/minute.
These machines are intended only for professional use.
NOTE The machine is provided for being used by one operator at a time.
The loading of the dough in the hopper can be done by means of a separate automatic loading system, but in that case the hazards arising from the use of the automatic hopper loading system are not covered by this document.
This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer.
This document covers requirements for the safe operation of the machine, including loading, depositing, unloading, cleaning and maintenance.
1.2 The following hazards are not covered by this document:
— hazards arising from the use of an automatic hopper loading system;
— hazards due to packaging, handling or transport;
— hazards arising from electromagnetic compatibility issues;
— hazards due to dismantling and disassembling;
— hazards due to the noise emitted by the machine;
— hazards due to control devices;
— hazards due to operational stop;
— hazards due to selection of control or operating modes;
— hazards due to failure of the power supply;
— hazards due to surfaces, edges or angles;
— hazards due to combined machinery;
— hazards due to variations in operating conditions;
— hazards due to uncontrolled movements;
— hazards due to adjustable guards restricting access;
— hazards due to errors of fitting;
— hazards due to radiation;
— hazards due to laser radiation;
— hazards due to isolation of energy sources;
— hazards due to information and warnings on the machinery;
— hazards due to information and information devices.
The significant hazards covered by this document are described in Annex A.
1.3 The following machines are excluded from the scope of this document:
a) machines which deposit pasty food by means of needles (injection);
b) machines where the trays are put onto and/or removed from the conveyor automatically;
c) machines which require a blade for the cutting system;
d) domestic appliances;
e) machines for industrial production;
f) machines to deposit other products than food for bakery and pastry products.
1.4 In drafting this document, it has been assumed that the depositors falling within the scope are operated only by trained personnel. This document is not applicable to machines which are manufactured before the date of publication of this European Standard.