NEN-EN 1974:2016 Ontw. en

Machines voor voedselbereiding - Snijmachines voor vlees - Veiligheids- en hygiëne-eisen

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Over deze norm

Status Ontwerp
Aantal pagina's 43
Commissie Machines voor de voedselindustrie
Gepubliceerd op 01-05-2016
Taal Engels
This European Standard specifies the safety and hygiene requirements for the design and manufacture of slicing machines which are fitted with power-driven circular cutting blade of more than 150 mm in diameter, with a product support. These types of slicing machines are intended to be used in shops, restaurants, supermarkets, canteens, etc. to slice foodstuffs. This European Standard covers all significant hazards at such machines, as identified by risk assessment (see EN ISO 12100:2010), which are listed in Clause 4 of this standard. This European Standard applies when the machines in its scope are operated under the intended use as defined in EN ISO 12100:2010, 3.23 and 5.3.2, and stated in the instruction handbook (see 7.2), including cleaning, dismantling of removable parts and changing the blade. Machines covered by EN 16743 are excluded from the scope of this standard. Vibration is not considered to be a significant hazard for these machines. This European Standard covers the following types of slicing machines: - horizontal feed slicers (manual, see Figure 1, or automatic, see Figure 13); - gravity feed slicers (manual, see Figure 2, or automatic). Slicing machines consist of a base, a blade, a blade cover, a blade guard, a blade sharpener, a gauge plate (a guard plate for automatic slicers), a product support, a reciprocating carriage, a product pusher and electrical control components. Slicing machines can be equipped with: - clamping device, - stacker, - discharge conveyor. This standard applies to machines which are manufactured after the date of issue of this standard.


ICS-code 67.260
Nederlandse titel Machines voor voedselbereiding - Snijmachines voor vlees - Veiligheids- en hygiëne-eisen
Engelse titel Food processing machinery - Slicing machines - Safety and hygiene requirements



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