scope:

Specifies safety and hyginene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically. The standard covers the technical safety requirements for the installation, adjustment, operation, cleaning and maintenance of these machines, as defined in clause 3.12 of EN 292-1 and in the manufacturer's instruction handbook. The significant hazards covered by this standard are mechanical (drawing-in, crushing, shearing, cutting, entanglement and loss of stability), electrical, those resulting from the inhalation of dust, hygiene and those generated by neglecting ergonomic priciples. The hazards are precisely listed in annex 5. This standard specifies also hygiene requirements for food processing machinery. Noise is not considered as a significant hazard but nevertheless a noise test code is proposed in annex.