BS EN 14957:2006 pdf download – Food processing machinery — Dishwashing machines with conveyor — Safety and hygiene requirements
The machines covered by this European Standard are intended for washing, rinsing and optionally drying the dishes and the kitchen utensils, used in food and catering premises such as restaurants, hotels etc. This European Standard applies to dishwashing machines with conveyor with a linear speed less than or equal to 5 m/min for the dishes and kitchen utensils.
NOTE Normally the total power of these machines is less than 200 kW. This European Standard deals with all significant hazards, hazardous situations and events relevant to dishwashing machines with conveyor, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4). This European Standard deals with the hazards which can arise during commissioning, operation, maintenance and decommissioning of the machine. When drawing up this European Standard the following assumptions were made:
only trained adult persons operate the machines;
the machines are used in adequately illuminated areas. This European Standard, referring for electrical safety to EN 60204-1 with criteria that can be applied to different designs and variants, is mainly intended for machines manufactured in small series.
1.2 This European Standard does not apply to:
separate mechanical loading and unloading conveyors;
chemical dosing devices which are not incorporated into the machine;
steam generators;
gas heating equipment. 1.3 Noise is not considered to be a significant hazard for these machines. This does not mean that the manufacturer of these machines is absolved from reducing noise and making a noise declaration. Therefore a noise test code is included in Annex A. 1.4 This European Standard is not applicable to dishwashing-machines with conveyor which are manufactured before the date of publication of this European Standard by CEN. 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 349, Safety of machinery — Minimum gaps to avoid crushing of parts of the human body
3 Terms, definitions and description
3.1 Terms and definitions
For the purposes of this document, the terms and definitions given in EN ISO 12100-1:2003 and the following
drive mechanism to transport the load through the machine
types of conveyor
type 1
flight type endless peg conveyor where the dishes are loaded directly to the pegs (see Figure 1b)
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 dishwashing machines with conveyor, and which require action to eliminate or reduce the risk.
4.2 Mechanical hazards
The significant mechanical hazards are:
crushing hazard;
shearing hazard;
drawing-in hazard.
The Figure 2 illustrate 5 danger zones of the machine:
Zone 1: Area between moving parts of the conveyor and load and the fixed parts of the machine at loading and unloading areas.
Hazards of crushing, shearing and drawing-in.
Zone 2: Areas between moving parts of the conveyor mechanism and their load at both extremities of the processing zones.
Hazards of drawing-in, shearing and crushing.
Zone 3: Inspection doors giving access to the processing zones or conveyors.
Hazards of crushing, shearing, drawing-in or pressurised fluid spilling.
Zone 4: Area giving access to the driving mechanism and technical movable parts.
Hazards of crushing, shearing and drawing-in.
Zone 5: Drying area.
Hazards of crushing, shearing and drawing-in.
4.3 Electrical hazards
Hazard of electrical shock from direct or indirect contact with live components.
Hazard of external influences on electrical equipment such as the presence of water.