| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 6<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 1 Scope 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 4 List of significant hazards 4.1 General 4.2 Mechanical hazards 4.2.1 General <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | Figure 1 \u2014 Shaker pre-dryer Figure 2 \u2014 Belt dryer <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | Figure 3 \u2014 Rotary dryer 4.2.2 Protruding parts 4.2.3 Moving parts 4.2.4 Movable parts 4.2.5 Openings in the insulating booth <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 4.2.6 Fluid ejection hazards 4.2.7 Hazards due to unexpected start-up 4.3 Electrical hazards 4.4 Thermal hazards 4.5 Noise hazards <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 4.6 Hazards due to slip, trip and fall 4.7 Hazards due to neglecting hygienic principles 5 Safety requirements and\/or protective measures 5.1 General 5.2 Mechanical hazards 5.2.1 Protruding parts <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | Figure 4 \u2014 Scheme of protruding parts 5.2.2 Moving parts <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 5.2.3 Movable parts 5.2.4 Openings in the insulating booth 5.2.5 Fluid ejection 5.2.6 Unexpected start-up 5.2.6.1 General <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 5.2.6.2 Supply disconnecting device 5.2.6.3 Emergency stop device 5.2.6.4 Normal stop 5.2.6.5 Safety-related parts of control system 5.2.6.6 Automatic start warning 5.2.6.7 Interlocking devices 5.2.6.8 Controls for maintenance operations <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 5.3 Electrical hazards 5.3.1 General 5.3.2 Protection against electric shock 5.3.2.1 Direct contact 5.3.2.2 Indirect contact 5.3.3 Degrees of protection Table 1 \u2014 Degrees of protection for different cleaning methods using water <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | 5.3.4 Cable section and colours 5.3.5 Safety requirements related to electromagnetic phenomena 5.4 Thermal hazards 5.5 Noise reduction 5.6 Protective measures against slip, trip and fall 5.7 Protective measures against hazards due to neglecting of hygienic principles 5.7.1 General 5.7.2 Food area <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 5.7.3 Splash area 5.7.4 Non-food area Figure 5 \u2014 Food zones of long pasta dryer and belt dryer for short cut pasta <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | Figure 6 \u2014 Rotary dryer Figure 7 \u2014 Shaker pre-dryer 6 Verification of the safety requirements and\/or measures <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | Table 2 \u2014 Methods for the verification of the compliance with the safety requirements 7 Information for use 7.1 Technical information <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 7.2 Indicators 7.2.1 General 7.2.2 Warning signs for residual hazard 7.3 Marking <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | Annex A (normative) Principles of design to ensure the cleanability of machinery A.1 Terms and definitions A.2 Material of construction A.2.1 Type of materials A.2.1.1 Materials for food area A.2.1.2 Materials for splash area A.2.1.3 Materials for non-food area A.2.2 Surface conditions <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | Table A.1 \u2014 Surface conditions for food area Table A.2 \u2014 Surface conditions for splash area A.3 Design A.3.1 Connections of internal surfaces A.3.1.1 General A.3.1.2 Connections of internal surfaces for food area <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | Figure A.1 \u2014 Design of two surfaces connection Figure A.2 \u2014 Design of two surfaces connection <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | Figure A.3 \u2014 Internal angle of two surfaces connection greater than or equal to 135 <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | Figure A.4 \u2014 Dimension between two bends A.3.1.3 Connections of internal surfaces for splash area Figure A.5 \u2014 Design of two perpendicular surfaces <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | Figure A.6 \u2014 Design of the internal angle Figure A.7 \u2014 Weld for two perpendicular surfaces A.3.1.4 Connections of internal surfaces for non-food area A.3.2 Surface assemblies and overlaps A.3.2.1 General A.3.2.2 Surface assemblies and overlaps for food area A.3.2.2.1 Surface assembly <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Figure A.8 \u2014 Assembled surfaces by a continuous weld Figure A.9 \u2014 Assembled surfaces by a continuous sealed and flushed joint A.3.2.2.2 Surface overlapping <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Figure A.10 \u2014 Surface overlapping Figure A.11 \u2014 Surface connections <\/td>\n<\/tr>\n | ||||||
| 34<\/td>\n | Figure A.12 \u2014 Surface connections by continuous sealed and flush jointing A.3.2.3 Surface assemblies and overlaps for splash area Figure A.13 \u2014 Surface assemblies and overlaps for splash area by means of a profile <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | Figure A.14 \u2014 Surface assemblies and overlaps for splash area by flush bonding Figure A.15 \u2014 Surface for splash area with overlapping distance A.3.2.4 Surface assemblies and overlaps for non-food area <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | A.3.3 Fasteners A.3.3.1 Fasteners for food area A.3.3.1.1 General A.3.3.1.2 Case of spot-facing Figure A.16 \u2014 Surface assemblies and overlaps for non-food area A.3.3.1.3 Pin drive systems A.3.3.2 Fasteners for splash area <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | Figure A.17 \u2014 Fasteners for splash area A.3.3.3 Fasteners for non-food area A.3.4 Machines on the floor A.3.4.1 Fixed machines with or without a base Figure A.18 \u2014 Table-top machines jointing with feet \u2265 150 mm <\/td>\n<\/tr>\n | ||||||
| 38<\/td>\n | Figure A.19 \u2014 Table-top machines jointing with feet < 150 mm Figure A.20 \u2014 Table-top machines jointing with foot surface > 1 dm2 A.3.4.2 Mobile machines Figure A.21 \u2014 Example of castor <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | A.3.5 Ventilation openings A.3.5.1 Ventilation openings for non-food area A.3.5.2 Ventilation openings for splash area Figure A.22 \u2014 Ventilation openings guards A.3.6 Hinges <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | Figure A.23 \u2014 Hinges A.3.7 Control panel <\/td>\n<\/tr>\n | ||||||
| 41<\/td>\n | Annex B (normative) Noise test code \u2013 Grade 2 or 3 B.1 Terms and definitions B.2 Installation and mounting conditions B.3 Operating conditions B.4 Measurements B.5 Emission sound pressure level determination <\/td>\n<\/tr>\n | ||||||
| 42<\/td>\n | B.6 Sound power level determination B.7 Measurement uncertainties <\/td>\n<\/tr>\n | ||||||
| 43<\/td>\n | B.8 Information to be recorded B.9 Information to be reported B.10 Declaration and verification of noise emission value Table B.1 \u2014 Values of the uncertainty KpA and KWA <\/td>\n<\/tr>\n | ||||||
| 44<\/td>\n | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2006\/42\/EC on Machinery Table ZA.1 \u2014 Correspondence between this European Standard and Directive 2006\/42\/EC on Machinery <\/td>\n<\/tr>\n | ||||||
| 45<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" BS EN 13289. Pasta processing plants. Dryers and coolers. Safety and hygiene requirements<\/b><\/p>\n |