scope:

Specifies safety and hygiene requirements for the design and manufacture of intermediate provers used in the food industry and shops (pastry-amking, bakeries, etc.) for giving a resting time to dough between dividing and moulding processes. 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 hazards covered by the standard are mechanical (shearing, trapping, cutting, loss of stability), electrical, those resulting from inhalation of flour dust and from neglecting ergonomic principles. Noise is not considered as a significant hazard but a noise test code is nevertheless included. This standard specifies also hygiene requirements for food processing machinery. It applies only to machines manufactured after the date of issue of the standard.