scope:

Specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks. The ovens are used in the food industry and shops (bakeries, pastry making, delicatessens, etc..) for the noncontinuous baking of foodstuffs containing flour, water and other additives. Applies only to ovens used for food products except for those containing volatile flammable ingredients. For these ovens, the control of the humidity of the air in the baking chamber is by the production and introduction of steam at about normal atmospheric pressure. The following machines are excluded: experimental and testing machines, domestic appliances. Covers the technical safety requirements for the installation, cleaning and maintenance of these machines and in the manufacturer's handbook. The significant hazards covered by this standard are mechanical (shearing, trapping, impact, loss of stability), electrical, thermal, ergonomic. 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 B.