BS EN 1673:2020 - Food Processing Machinery: Rotary Rack Ovens

Overview

The BS EN 1673:2020 is a comprehensive standard that outlines the safety and hygiene requirements for rotary rack ovens used in food processing. Released on December 23, 2020, this standard is essential for manufacturers, operators, and safety inspectors who are involved in the design, operation, and maintenance of rotary rack ovens. With a total of 36 pages, this document provides detailed guidelines to ensure that these machines operate safely and hygienically, minimizing risks to both operators and consumers.

Key Features

• Standard Number: BS EN 1673:2020
• Pages: 36
• Release Date: December 23, 2020
• ISBN: 978 0 539 03253 6
• Status: Standard

Importance of Safety and Hygiene in Food Processing

In the food processing industry, safety and hygiene are of paramount importance. Rotary rack ovens are widely used in bakeries and other food production facilities, where they play a critical role in the baking process. Ensuring that these machines meet stringent safety and hygiene standards is crucial to prevent accidents and contamination, which can have severe consequences for both businesses and consumers.

Comprehensive Safety Guidelines

The BS EN 1673:2020 standard provides a detailed framework for the safe operation of rotary rack ovens. It covers various aspects of machine safety, including:

• Design and Construction: Guidelines for the design and construction of rotary rack ovens to ensure they are safe to use and easy to clean.
• Operational Safety: Instructions on how to operate the ovens safely, including emergency procedures and safety features that must be in place.
• Maintenance and Inspection: Recommendations for regular maintenance and inspection to ensure ongoing safety and performance.

Hygiene Requirements

Hygiene is a critical component of the BS EN 1673:2020 standard. The document outlines specific requirements to prevent contamination and ensure that food products are safe for consumption. Key hygiene considerations include:

• Materials and Surfaces: Specifications for materials and surfaces that come into contact with food, ensuring they are non-toxic and easy to clean.
• Cleaning Procedures: Detailed cleaning procedures to maintain hygiene standards and prevent the buildup of harmful bacteria.
• Design Features: Design features that facilitate easy cleaning and minimize areas where food particles can accumulate.

Who Should Use This Standard?

The BS EN 1673:2020 standard is an invaluable resource for a wide range of professionals in the food processing industry, including:

• Manufacturers: To ensure that their rotary rack ovens meet the latest safety and hygiene standards.
• Operators: To understand the safe and hygienic operation of these machines.
• Safety Inspectors: To assess compliance with safety and hygiene requirements.
• Maintenance Personnel: To perform regular maintenance and inspections in line with the standard's guidelines.

Conclusion

The BS EN 1673:2020 standard is a critical document for anyone involved in the food processing industry, particularly those working with rotary rack ovens. By adhering to the safety and hygiene requirements outlined in this standard, businesses can ensure the safety of their operations, protect their employees, and deliver high-quality, safe food products to consumers. This standard not only helps in maintaining compliance with regulatory requirements but also enhances the overall efficiency and reliability of food processing operations.

BS EN 1673:2020

This standard BS EN 1673:2020 Food processing machinery. Rotary rack ovens. Safety and hygiene requirements is classified in these ICS categories:

• 67.260 Plants and equipment for the food industry
• 97.040.20 Cooking ranges, working tables, ovens and similar appliances

This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks.

These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other ingredients and/or additives. This document applies to ovens used only for food products except for those containing volatile flammable ingredients (volatile organic compound, e.g. alcohol, oil, …). This document applies to ovens where the steam is generated by an evaporation process of drinking water on hot surfaces.

The following machines are excluded:

1. experimental and testing machines under development by the manufacturer;

2. machines for non-professional uses.

This document covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines (see EN ISO 12100:2010, Clause 6).

This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see informative Annex C).

The following hazards are not covered by this document:

1. hazards from the use of gaseous fuel by gas appliances;

2. hazards arising from electromagnetic compatibility issues;

3. hazards from the use of trays made of or coated by silicone;

4. hazards due to dismantling, disabling and scrapping.

This document does not deal with noise emitted by the machine.

This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN.