Bsi bs en 14655 2005 + a1 2010

BRITISH STANDARD

Food processing
machinery — Baguette
slicers — Safety and
hygiene requirements

ICS 67.260

12&23<,1*:,7+287%6,3(50,66,21(;&(37$63(50,77('%<&23<5,*+7/$:

BS EN
14655:2005
+A1:2010


BS EN 14655:2005+A1:2010

National foreword
This British Standard is the UK implementation of
EN 14655:2005+A1:2010. It supersedes BS EN 14655:2005, which is
withdrawn.
The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry
the number of the CEN amendment. For example, text altered by CEN
amendment A1 is indicated by !".
The UK participation in its preparation was entrusted by Technical
Committee MCE/3, Safeguarding of machinery, to Subcommittee
MCE/3/5, Food industry machines.
A list of organizations represented on this subcommittee can be
obtained on request to its secretary.
This publication does not purport to include all the necessary

provisions of a contract. Users are responsible for its correct
application.
Compliance with a British Standard cannot confer immunity
from legal obligations.

This British Standard was
published under the authority
of the Standards Policy and
Strategy Committee
on 30 April 2007

© BSI 2010

ISBN 978 0 580 63792 6

Amendments/corrigenda issued since publication
Date

Comments

31 May 2010

Implementation of CEN amendment A1:2010


EUROPEAN STANDARD

EN 14655:2005+A1

NORME EUROPÉENNE

EUROPÄISCHE NORM

March 2010

ICS 67.260

Supersedes EN 14655:2005

English Version

Food processing machinery - Baguette slicers - Safety and
hygiene requirements
Machines pour les produits alimentaires - Machines à
couper les baguettes - Prescriptions relatives à la sécurité
et à l'hygiène

Nahrungsmittelmaschinen - Baguette-Schneidemaschinen Sicherheits- und Hygieneanforderungen

This European Standard was approved by CEN on 19 May 2005 and includes Amendment 1 approved by CEN on 7 February 2010.
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 CEN 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 CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION

COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2010 CEN

All rights of exploitation in any form and by any means reserved
worldwide for CEN national Members.

Ref. No. EN 14655:2005+A1:2010: E


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Contents
Page
Foreword ...................................................................................................................................................................... 5 
Introduction ................................................................................................................................................................. 6
1

Scope .............................................................................................................................................................. 7 

2

Normative references .................................................................................................................................... 7 

3

Terms and definitions ................................................................................................................................... 8

4
4.1
4.2
4.3
4.4
4.5

List of significant hazards ............................................................................................................................ 9
General ............................................................................................................................................................ 9 
Mechanical hazards ....................................................................................................................................... 9 
Electrical hazards ........................................................................................................................................ 11 
Lack of hygiene ............................................................................................................................................ 11 
Hazards generated by neglecting ergonomic principles ......................................................................... 11

5
5.1
5.2
5.3
5.4
5.5

Safety and hygiene requirements and/or measures ................................................................................ 11
General .......................................................................................................................................................... 11 
Mechanical hazards ..................................................................................................................................... 12 
Electrical hazards ........................................................................................................................................ 17 
Hygiene requirements ................................................................................................................................. 18 
Hazards generated by neglecting ergonomic principles ......................................................................... 19

6

Verification of safety and hygiene requirements and/or measures ....................................................... 19

7
7.1
7.2

Information for use ...................................................................................................................................... 20
Instruction handbook .................................................................................................................................. 20
Marking ......................................................................................................................................................... 21 

Annex A (normative) Noise test code for baguette slicers – Grade 2 of accuracy ............................................ 23
A.1
Terms and definitions ................................................................................................................................. 23
A.2
Installation and mounting conditions ........................................................................................................ 23
A.3
Operating conditions ................................................................................................................................... 23
A.4
Emission sound pressure level determination ......................................................................................... 23
A.5
Measurement uncertainties ........................................................................................................................ 24 
A.6
Information to be recorded ......................................................................................................................... 24
A.7
Information to be reported .......................................................................................................................... 24
A.8
Declaration and verification of noise emission values ............................................................................ 24
Annex B (normative) Principles of design to ensure the cleanability of baguette slicers ................................ 25

B.1
Terms and definitions ................................................................................................................................. 25
B.2
Materials of construction ............................................................................................................................ 25
B.3
Design ........................................................................................................................................................... 26 
Annex ZA (informative) !Relationship between this European Standard and the Essential
Requirements of EU Directive 2006/42/EC" ........................................................................................... 40
Bibliography .............................................................................................................................................................. 41 

2


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Figures
Figure 1 — Example of baguette slicer ........................................................................................................................ 9
Figure 2 — Danger zones of a baguette slicer ........................................................................................................... 11
Figure 3 — Dimension of the cross-section of the chute opening .............................................................................. 12
Figure 4 — Safety dimensions.................................................................................................................................... 13 
Figure 5 — Example of warning sign .......................................................................................................................... 13
Figure 6 — Example of machine with hinged infeed chute not in working position ................................................... 13 
Figure 7 — Discharge area......................................................................................................................................... 14 
Figure 8 — Example of a baguette slicer with a light barrier ..................................................................................... 14
Figure 10 — Example of removal of the crumb tray ................................................................................................... 16
!Figure 11 — Safety signs"................................................................................................................................. 17 
Figure 12 — Hygiene areas ........................................................................................................................................ 19 
Figure B.1 ................................................................................................................................................................... 27 
Figure B.2 ................................................................................................................................................................... 27 

Figure B.3 ................................................................................................................................................................... 28 
Figure B.4 ................................................................................................................................................................... 29 
Figure B.5 ................................................................................................................................................................... 29 
Figure B.6 ................................................................................................................................................................... 30 
Figure B.7 ................................................................................................................................................................... 30 
Figure B.8 ................................................................................................................................................................... 31 
Figure B.9 ................................................................................................................................................................... 31 
Figure B.10 ................................................................................................................................................................. 31 
Figure B.11 ................................................................................................................................................................. 32 
Figure B.12 ................................................................................................................................................................. 32 
Figure B.13 ................................................................................................................................................................. 33 
Figure B.14 ................................................................................................................................................................. 33 
Figure B.15 ................................................................................................................................................................. 34 
Figure B.16 ................................................................................................................................................................. 35 
Figure B.17 ................................................................................................................................................................. 36 

3


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Figure B.18 .................................................................................................................................................................37 
Figure B.19 .................................................................................................................................................................38 
Figure B.20 .................................................................................................................................................................38 
Figure B.21 .................................................................................................................................................................39 
Figure B.22 .................................................................................................................................................................39 

4

BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Foreword
This document (EN 14655:2005+A1:2010) has been prepared by Technical Committee CEN/TC 153 “Machinery
intended for use with foodstuffs and feed”, 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 September 2010, and conflicting national standards shall be withdrawn at the
latest by September 2010.
This document includes Amendment 1, approved by CEN on 2010-02-07.
This document supersedes EN 14655:2005.
The start and finish of text introduced or altered by amendment is indicated in the text by tags!"͘
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.
CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
!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 EU Directives 98/37/EC and
2006/42/EC.
For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document."
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden,
Switzerland and United Kingdom.

5


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Introduction
This European Standard is a type C standard as stated in EN ISO 12100-1.
The machinery concerned and the extent to which hazards, hazardous situations and events are covered are
indicated in the scope of this European 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.

6


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

1

Scope

This European Standard specifies safety and hygiene requirements for the design and manufacture of baguette
slicers used in catering by adults, taking account of installation, cleaning, operating, maintenance and
decommissioning.
The intended use of these machines is to cut baguette and similar types of long bread sticks, into slices.
This European Standard covers requirements for the safe operation of the machine including: loading, cutting,
unloading, cleaning, crumb removal and maintenance.
These machines have a crescent blade fixed to a shaft, with a rotating movement and vertical manual loading.
These machines are intended to be installed on a table, a specific support or an integral stand.
The following machines are excluded from the scope of this European Standard:


frame cutter machines with multiple blades1);



machines with rotary crescent (sickle) or circular blade fixed to a shaft with oscillating movement and
1)
horizontal manual loading ;



experimental and testing machines under development by the manufacturer;



domestic appliances.

This European Standard deals with all significant hazards, hazardous situations and events relevant to baguette
slicers, when they are used as intended and under the conditions foreseen by the manufacturer (see Clause 4).
Noise is not considered to be a significant hazard. A noise test code is given in Annex A. This European Standard
does not deal with noise reduction.
This European Standard is not applicable to baguette slicers 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 European Standard. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.

!EN 614-1:2006, Safety of machinery — Ergonomic design principles — Part 1: Terminology and general
principles
EN 953, Safety of machinery — Guards — General requirements for design and construction of fixed and movable
guards
EN 1088:1995, Safety of machinery — Interlocking devices associated with guards — Principles for design and
selection
EN 1672-2:2005, Food processing machinery — Basic concepts — Part 2: Hygiene requirements

1)

See prEN 13954.

7


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

EN 60204-1:2006, Safety of machinery — Electrical equipment of machines — Part 1: General requirements (IEC
60204-1:2005, modified)
EN 60529, Degrees of protection provided by enclosures (IP code) (IEC 60529:1989)
EN 61310-1:1995, Safety of machinery — Indication, marking and actuation — Part 1: Requirements for visual,
auditory and tactile signals (IEC 61310-1:1995)
EN 61496-1:2004, Safety of machinery — Electro-sensitive protective equipment — Part 1: General requirements
and tests (IEC 61496-1:2004, modified)
EN ISO 3744:1995, Acoustics — Determination of sound power levels of noise sources using sound pressure —
Engineering method in an essentially free field over a reflecting plane (ISO 3744:1994)
EN ISO 4287:1998, Geometrical product specifications (GPS) — Surface texture: Profile method — Terms,
definitions and surface texture parameters (ISO 4287:1997)
EN ISO 4871:1996, 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)
EN ISO 12001:1996, Acoustics — Noise emitted by machinery and equipment — Rules for the drafting and
presentation of a noise test code (ISO 12001:1996)
EN ISO 12100-1:2003, Safety of machinery — Basic concepts, general principles for design — Part 1: Basic
terminology, methodology (ISO 12100-1:2003)
EN ISO 12100-2:2003, Safety of machinery — Basic concepts, general principles for design — Part 2: Technical
principles (ISO 12100-2:2003)
EN ISO 13849-1:2008, Safety of machinery — Safety related parts of control systems — Part 1: General principles
for design (ISO 13849-1:2006)
EN ISO 13857:2008, Safety of machinery — Safety distances to prevent danger zones being reached by the upper
and lower limbs (ISO 13857:2008)"

3

Terms and definitions

For the purposes of this European Standard, the terms and definitions given in EN ISO 12100-1:2003 and the
following apply.
3.1
baguette slicer
machines with crescent blade fixed to a shaft with a rotating movement and vertical manual loading (see example
in Figure 1)

8


BS EN 14655:2005+A1:2010

EN 14655:2005+A1:2010 (E)

Key
1

cutting device (one rotating blade)

6

drive mechanisms

2
3

device to adjust the thickness of the slices
infeed chute

7
8

electrical controls
crumb tray

4 discharge device
9 ramp
5 guidance device to adjust the size of the infeed chute to the 10 cover of the discharge area
dimensions of the bread

Figure 1 — Example of baguette slicer

4
4.1

List of significant hazards
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 a risk assessment as significant for baguette slicers and which require action
to eliminate or reduce the risk.
Before using this European Standard, it is important to carry out a risk assessment of the baguette slicer to check
that its significant hazards are identified in this clause.

4.2

Mechanical hazards

The significant mechanical hazards are:


cutting hazard;



severing hazard;



drawing in hazard;

9

BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)



shearing hazard;



loss of stability.

The example shown in Figure 2 illustrates 3 danger zones associated with these hazards:
Zone 1: Access to cutting side of blade through infeed chute.
Hazards of cutting or severing.
Zone 2: Access to cutting side of blade and other moving parts of the machine through discharge area and
crumb tray.
Hazards of cutting or severing, drawing in and shearing.
Zone 3: Access to all moving parts (e.g. drive mechanisms) through other sides of the machine.
Hazards of shearing, drawing in.

10


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Key
1 zone 1

2 zone 2
3 zone 3

Figure 2 — Danger zones of a baguette slicer

4.3

Electrical hazards

Hazard of electric shock from direct or indirect contact with live components.
Hazard of external influences on electrical equipment (e.g. cleaning and dust generated by slicing the bread).

4.4

Lack of hygiene

Lack of hygiene creates hazards to human health and unacceptable alteration of foodstuff e.g. contamination by
microbial growth or foreign materials.

4.5

Hazards generated by neglecting ergonomic principles

Risk of injury or chronic damage to the body resulting from harmful body postures during operation, cleaning and
maintenance.

5
5.1

Safety and hygiene requirements and/or measures

General

Machinery shall comply with the safety requirements and/or measures of this clause.
In addition, the machine shall be designed according to the principles of EN ISO 12100 for hazards relevant but not
significant which are not dealt with by this European Standard.

11


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

NOTE
For hazards which are to be reduced by the application of a type B standard such as !EN ISO 13857", EN 349
!deleted text", EN 614-1, EN 953, !EN ISO 13849-1", EN 1088, EN 60204-1, EN 60529, EN 61310-1, EN ISO 3744,
EN ISO 4287, EN ISO 4871, EN ISO 11201, EN ISO 12001 !," EN ISO 12100 !and EN ISO 13850", the manufacturer
should carry out a risk assessment to establish the requirements of this type B standard which are to be applied. This specific
risk assessment is part of the general risk assessment of the machine.

5.2

Mechanical hazards

5.2.1

General

Where reference is made to interlocking devices throughout 5.2, they shall be interlocking devices without guard
locking, in accordance with 4.2.1, Clauses 5 and 6 of EN 1088:1995.
Safety related parts of the control system shall be not less than category 1 of !EN ISO 13849-1:2008".

5.2.1.1
5.2.1.1.1

Zone 1: Infeed chute
General

Machines shall be designed with an infeed chute which can be removable or hinged for reason of transport
(shipping). In that case, it shall be in accordance with 5.2.1.1.3 (see an example in Figure 6) and:


either the infeed chute shall be designed according to Table 3 of !EN ISO 13857:2008", the distance
between the upper edge of the infeed chute or protective device and the blade shall be ≥ 850 mm; or



if, for practical operational reasons (ergonomics), this distance cannot be achieved, all the following
requirements apply:
 largest dimension of the cross-section of the chute opening shall be ≤ 200 mm (see Figure 3), and;
 requirements in 5.2.1.1.2 to 5.2.1.1.3 shall be met.

Openings in the wall of the chute shall comply with Table 4 of !EN ISO 13857:2008".
Dimensions in millimetres

Figure 3 — Dimension of the cross-section of the chute opening
5.2.1.1.2

Safeguarding by distance

If the distance between the edge of the infeed chute and the blade is < 850 mm, then the following requirements
apply:

12


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)



distance between the blade and the upper edge of the infeed chute shall be ≥ 550 mm (see !Figure 4");



machine shall be supplied with an integral stand so that the distance from the floor to the upper edge of the
infeed chute is ≥ 1 500 mm (see Figure 4). If the machine is not supplied with such integral stand, a permanent
warning sign (see Figure 5) indicating the minimum height of the upper edge of the infeed chute (1 500 mm)
shall be fixed to the machine and be clearly visible. In that case, the instruction handbook shall also state
explicitly the required height of the upper edge of the infeed chute (see 7.1) The characters of the warning sign
shall be at least 5 mm high and the sign shall be at least 40 mm high and 35 mm wide.
Dimensions in millimetres

Figure 4 — Safety dimensions
5.2.1.1.3

Dimensions in millimetres

Figure 5 — Example of warning sign

Safeguarding of hinged or removable chute

Where the chute is hinged or removable and not in working position:


either it shall be impossible to introduce the hand in the infeed area (see Figure 6); or



an interlocking device shall prevent the movement of the blade.

Figure 6 — Example of machine with hinged infeed chute not in working position

13


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

5.2.1.2
5.2.1.2.1

Zone 2: Discharge area and crumb tray
Discharge area

Hand access while the blade is rotating shall be prevented:


either by the vertically projected distance between the lower edge of the discharge device and the blade which
shall be ≥ 230 mm and by a movable cover interlocked according to 5.2.1. The value of 230 mm is measured
from the actuating point at the interlocking system (see Figure 7);



!or a combination of a fixed guard and a light barrier which shall comply at least with type 2 of
EN 61496-1:2004 and the safety related devices and their interface with the control systems shall comply with
least performance level c and meet at least category 1 as defined in EN ISO 13849-1:2008. The position of the
light barrier shall be as close as possible to the lower edged of the discharge device (see Figure 8)."

The dimensions of the aperture at the discharge area shall be less than 250 mm x 120 mm (see Figure 9).
Dimensions in millimetres

Key

Key

1

ramp

2
3

closed cover
opened cover in the actuating position

1

4

blade

Figure 7 — Discharge area

14

light barrier

NOTE

The upper part of the machine is not represented.

Figure 8 — Example of a baguette slicer
with a light barrier


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Dimensions in millimetres

Figure 9 — Maximum dimensions of the aperture at the discharge area
5.2.1.2.2

Crumb tray

If, during removal of the crumb tray, access is possible to the moving blade, the crumb tray shall be interlocked.
The Figure 10 shows an example where the removal of the crumb tray can be made only after opening of the
interlocked cover and the ramp.

15

BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Key
1
2

ramp
opened cover

3
4

crumb tray
blade

Figure 10 — Example of removal of the crumb tray
5.2.1.3

Stopping time

The empty machine shall stop within 1 s, after actuation of the stop device or any interlocking device.
5.2.1.4

Zone 3: Drive mechanisms

Access to drive mechanisms shall be prevented. This can be achieved by housing them within the machine frame.
Any opening in the machine frame shall have a fixed or interlocking guard complying with EN 953.
5.2.1.5

Warning signs

On machines where the distance between the upper edge of the infeed chute and the blade is between 550 mm
and 850 mm, clearly visible and permanent warning signs shall be fitted to warn the operator about residual risk.
Figure 11 shows the warning signs. The characteristics shall be according to EN 61310-1.

16


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

!

Figure 11 — Safety signs"

5.2.2

Loss of stability

Machines shall be so designed that they do not tip or fall. They shall comply with the following and with 5.2.2.1
to 5.2.2.2 as relevant.
The machine alone shall be stable when installed on a horizontal plan.
Where the table is movable (with castors), the manufacturer shall provide means for fixing the machine to the table.
Where the table is fixed (without castors), means to secure the machine to the table are not required and the
machine may be tilted for cleaning purposes.
5.2.2.1

The baguette slicers shall satisfy the tests specified in Table 1 of Clause 6.

5.2.2.2
device.

A machine with four castors shall have at least two castors (or sets of castors) fitted with a locking

5.3
5.3.1

Electrical hazards
General

The electrical equipment shall comply with EN 60204-1, with the following precisions and complements.
5.3.2

Safety requirements related to electromagnetic compatibility

The machines shall have sufficient immunity to electromagnetic disturbances to enable them to operate safely as
intended and not fail to danger when exposed to the levels and types of disturbances intended by the
manufacturer. The manufacturer of the machines shall design, install and wire the !components" and subassemblies taking into account the recommendations of the suppliers of these sub-assemblies.
5.3.3

!Protection against electric shock

The electrical equipment shall comply with Clause 6 of EN 60204-1:2006."

17


BS EN 14655:2005+A1:2010

EN 14655:2005+A1:2010 (E)

5.3.4

Power circuits !deleted text"

Devices for detection and interruption of over-current shall be applied to each live conductor in accordance with
!EN 60204-1:2006", 7.2.3.
In case of single phase machine, no such device is required for the earthed neutral conductor.
5.3.5

!Protection against earth faults in control circuits

For machinery supplied from a single-phase conductor and an earthed neutral conductor, there is no requirement
for double pole interruption of the control circuit. The single pole interruption shall be in the phase conductor (see
9.4.3.1 of EN 60204-1:2006)."
5.3.6

Emergency stop !deleted text"

!Machines shall be fitted with at least one emergency stop (see 10.7 of EN 60204-1:2006), as far as the risk
assessment carried out by the manufacturer doesn't allow to establish that such a device would not reduce the
stopping time, or would not enable the special measures, required to deal with the risk, to be taken."
In general, baguette slicers do not require an emergency stop device. In this case, the normal stop device shall be
easily reachable from the normal operator position.
5.3.7

Motor enclosures !deleted text"

!Where a motor has a degree of protection lower than IP23 it shall be mounted inside an enclosure (see 14.2 of

EN 60204-1:2006) that guarantees a minimum degree of protection of IP23."

5.4 Hygiene requirements
5.4.1

General

There shall be a clearance of 20 mm between the machine and the table to allow access for the flat tool of vacuum
cleaner.
Baguette slicers shall be designed and manufactured in accordance with EN 1672-2 and Annex B.
The three different areas shown in Figure 12 are defined in EN 1672-2. The precise boundary between the zones
depends on the detailed design of the machine but in general they are at least as follows:
5.4.2

Food area

The food area is as follows:


infeed surfaces, in contact with bread;



slicing surfaces;



outfeed surfaces in contact with bread;



inside of the crumb tray.

5.4.3

Splash area

The splash area is composed of the surfaces which come into contact with the crumbs, except the inside of the
crumb tray.

18


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

5.4.4

Non food area

The non food area is the remaining surfaces of the machine which do not come into contact with the product.

Key
Food area

Splash area

Non food area
NOTE

The outside of the infeed chute (non represented) is in non food area.

Figure 12 — Hygiene areas

5.5

Hazards generated by neglecting ergonomic principles

Awkward body postures during maintenance and cleaning as well as when filling and emptying the machine shall
be avoided.
The maximum level of the upper edge of the infeed chute shall not exceed 1 600 mm.
Suitably positioned means to allow the use of lifting devices and/or transport carriages shall be provided for
installation, removal and transport of any part of the baguette slicer weighing more than 25 kg.
Control devices shall be placed within proper reach distance for the operator as stated in Annex A of
!EN 614-1:2006".

6

Verification of 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-evidence 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 verification.
Methods of verification are given in Table 1."

19

BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Table 1 - Verification
Relevant clause

Method of verification

5.2.1

By visual inspection, measurement of the dimensions and functional test (type test)

5.2.1.1.1

By visual inspection, measurement of the dimensions and functional test (type test)

5.2.1.1.2

By visual inspection and functional test (type test)

5.2.1.1.3

By visual inspection and functional test (type test)

5.2.1.2

By visual inspection and functional test (individual test)

5.2.1.3

By functional test (individual test)

5.2.1.4

By visual inspection (type test)

5.2.1.5

By visual inspection (type test)

5.2.2

The machine 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 return to the horizontal
plane (type test).
If the machine is to be fixed to the ground, the manufacturer shall indicate in his instruction
manual the value of the fixation force (type test).

!5.3

7
7.1

Verification shall be in accordance with Clause 18 of EN 60204-1:2006 (individual test)."

5.4

In accordance with Annex B (type test)

5.5

In accordance with Clause 6 of EN 1672-2:2005(type test)

Information for use
Instruction handbook

The manufacturer shall provide an instruction handbook in accordance with 6.5 of EN ISO 12100-2:2003.
In particular, the instruction handbook shall provide:


provisions for handling, transportation, storage, installation, starting up;



provisions for cleaning: the cleaning products to be used, the recommended implements, the procedures and
frequency, any necessary warning (for example, cleaning shall be done once the machine is stopped, using a
brush, a plastic scraper, a duster, a vacuum cleaner, …, metallic implements are not recommended). Baguette
slicing machines are not intended to be cleaned with water;



capacity of the machine (quantity of slices per minute);



assembly and mounting conditions;



mass of the various removable parts of the machine;



procedure and frequency for normal maintenance operations particularly the removal of the blade(s) and
avoiding errors of fitting;

20


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)



clear information for use to comply with the safe distance of 1 500 mm (see Figure 5);



instructions to isolate the machine in a safe condition in the event of the need to repair or maintain any safety
device;



warning to the operator during maintenance about the hazard of residual voltage especially from capacitors;



value of the overcurrent protective device in the case of machines covered by !5.3.4";

!


if need be: the description of the adjustment and maintenance operations to be carried out by the user and the
preventive maintenance measures to be observed;



if need be: instructions designed to enable adjustment and maintenance to be carried out safely, including the
protective measures to be taken during these operations;



the limits that shall be respected and the measures to be taken for ensuring stability during use, transportation,
assembly, dismantling when out of service, testing or foreseeable breakdowns;



the operating method to be followed in the event of accident or breakdown; if a blockage is likely to occur, the
operating method to be followed so as to enable the equipment to be safely unblocked;



the instruction handbook (and any sales literature describing the performances of the machine) shall contain
the following information on airborne noise emissions, determined and declared in accordance with Annex A:
 the A-weighted emission sound pressure level at workstations, where this exceeds 70 dB(A); where this
level does not exceed 70 dB(A), this fact shall be indicated;
 the peak C-weighted instantaneous sound pressure value at workstations, where this exceeds 63 Pa
(130 dB in relation to 20 µPa);



the A-weighted sound power level emitted by the machinery, where the A-weighted emission sound
pressure level at workstations exceeds 80 dB(A).

Whenever sound emission values are indicated the uncertainties "K" surrounding these values shall be
specified. The operating conditions of the machinery during measurement and the measuring methods used
shall be described."

7.2

Marking

The minimum marking shall include:
!


the business name and full address of the manufacturer and, where applicable, his authorised
representative;"

!


the year of construction, that is the year in which the manufacturing process is completed;"

!


designation of the machinery;"

21


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)



mandatory marking2);



designation of series or type;



serial number if any;



rating information (mandatory for electrical products: voltage, frequency, power);



on machines where the distance between the upper edge of the infeed chute and the blade is between
550 mm and 850 mm, clearly visible and permanent warning signs shall be fitted to warn the operator about
residual risk.

!deleted text"

2)

22

For machines and their related products intended to be put on the market in EEA, CE marking.


BS EN 14655:2005+A1:2010
EN 14655:2005+A1:2010 (E)

Annex A
(normative)
Noise test code for baguette slicers – Grade 2 of accuracy

A.1 Terms and definitions
For the purpose of this annex, the terms and definitions given in EN ISO 12001:1996 apply.

A.2 Installation and mounting conditions
The test environment suitable for the measurement of the emission sound pressure level shall be a flat outdoor
area (for example a car park) or an indoor space that provides an essentially free field over a reflecting plane. This
test environment shall be in accordance with the requirements given in Annex A of EN ISO 3744:1995.
Care shall be taken to ensure that any electrical conduits, piping or air ducts which are connected to the machinery
do not radiate significant amounts of sound energy thus influencing the determination of the noise emission values
of the machine under test. This can be avoided by damping or partially encasing these parts.

A.3 Operating conditions
During the determination of the emission sound pressure level, the operating conditions shall be as follows:


machine shall be empty;



machine shall operate at its maximum speed.

A.4 Emission sound pressure level determination
The determination of the emission sound pressure level (A-weighted) shall be done in accordance with the
EN ISO 11201.
The measurement time for sound pressure level measurements for the determination of the emission sound
pressure level shall be 30 s.
The measurement shall be done at the normal workstation of the operator without the operator being present. The
microphone shall be orientated to the baguette slicer and placed at:


height of 1,6 m above the floor; and



0,50 m ± 0,02 m in front of the control board.

The baguette slicer itself shall be for the purpose of measurement installed on the test table described in
EN ISO 11201:1996.
At first, the background noise measured with A-weighting or in each of the frequency bands of interest shall be
determined. It shall be at least 6 dB (and preferably more than 15 dB) below the level due to the machine under
test.
In order to obtain the emission sound pressure level at the specified position, the background noise correction K1
shall be applied. The determination and use of K1 shall be made in accordance with EN ISO 11201.

23