BS EN 17677:2024 - Food Processing Machinery: Craft Bakery and Pastry Depositors

Introducing the BS EN 17677:2024, a comprehensive standard that sets the benchmark for safety and hygiene in the realm of food processing machinery, specifically focusing on craft bakery and pastry depositors. This standard is an essential resource for manufacturers, quality assurance professionals, and safety officers in the food processing industry, ensuring that machinery meets the highest standards of safety and hygiene.

Key Features of BS EN 17677:2024

• Standard Number: BS EN 17677:2024
• Pages: 54
• Release Date: November 21, 2024
• ISBN: 978 0 539 17406 9
• Status: Standard

Why Choose BS EN 17677:2024?

The BS EN 17677:2024 standard is meticulously crafted to address the unique challenges faced by the food processing industry, particularly in the craft bakery and pastry sectors. It provides a detailed framework for ensuring that machinery used in these areas is not only efficient but also adheres to stringent safety and hygiene requirements. This is crucial for maintaining the integrity of food products and safeguarding consumer health.

Comprehensive Safety Guidelines

Safety is paramount in any food processing environment. The BS EN 17677:2024 standard offers a thorough set of guidelines that help manufacturers design and maintain machinery that minimizes risks to operators and ensures safe operation. These guidelines cover everything from mechanical safety features to emergency stop functions, ensuring that every aspect of machinery operation is considered.

Hygiene Requirements

In the food industry, hygiene is as critical as safety. This standard provides detailed requirements for maintaining cleanliness and preventing contamination in food processing machinery. It includes specifications for materials, design, and construction that facilitate easy cleaning and maintenance, thereby reducing the risk of foodborne illnesses.

Benefits of Implementing BS EN 17677:2024

Adopting the BS EN 17677:2024 standard offers numerous benefits to businesses in the food processing sector:

• Enhanced Safety: By following the standard, companies can significantly reduce the risk of accidents and injuries, creating a safer working environment for employees.
• Improved Hygiene: The standard's hygiene requirements help prevent contamination, ensuring that food products are safe for consumption.
• Regulatory Compliance: Adhering to this standard helps businesses comply with national and international regulations, avoiding potential legal issues and fines.
• Increased Consumer Confidence: By demonstrating a commitment to safety and hygiene, companies can build trust with consumers, enhancing their brand reputation.

Who Should Use This Standard?

The BS EN 17677:2024 standard is designed for a wide range of stakeholders in the food processing industry, including:

• Manufacturers: To ensure that their machinery meets the latest safety and hygiene standards.
• Quality Assurance Professionals: To verify that equipment complies with industry standards and regulations.
• Safety Officers: To implement and oversee safety protocols in food processing facilities.
• Regulatory Bodies: To establish benchmarks for safety and hygiene in the industry.

Conclusion

The BS EN 17677:2024 standard is an indispensable tool for anyone involved in the design, manufacture, or operation of food processing machinery in the craft bakery and pastry sectors. By providing a clear and comprehensive set of safety and hygiene requirements, this standard helps ensure that machinery is not only efficient but also safe and hygienic, protecting both workers and consumers alike.

Invest in the BS EN 17677:2024 standard today to elevate your food processing operations to the highest levels of safety and hygiene, and stay ahead in a competitive industry.

BS EN 17677:2024

This standard BS EN 17677:2024 Food processing machinery. Craft bakery and pastry depositors. Safety and hygiene requirements is classified in these ICS categories:

• 67.260 Plants and equipment for the food industry

1.1 This document specifies safety and hygiene requirements for the design and manufacture of craft bakery and pastry depositors as described in the normative Annex A and which: a) are intended to be: - only for professional use; - used by one operator at a time; - used to deposit only pasty food (i.e.: cream, dough, batter, etc.); - used to deposit only on trays; - used as standalone machines; - used with manual loading of the dough into the hopper; - used with manual loading and unloading of the tray/s on/from the tray conveyor. b) can carry out only the following movements and relevant directions (see Figure 1a)): - Z: vertical movement of the table and/or the deposit unit; - X: horizontal movement of the tray conveyor; - Y: possible horizontal component of the movement only of the spouts themselves inside the deposit unit; c) are fitted with one or more hoppers whose capacity is ≤ 60 dm3 each; d) have a total length of the tray conveyor ≤ 1 600 mm; e) have a vertical movement between spouts and tray conveyor (H) ≤ 200 mm (see Figure 1c)); f) have a deposit performance (see 3.5): - ≤ 60 cycles/minute with up/down movement of the table or the deposit unit; - ≤ 100 cycles/minute without up/down movement of the table or the deposit unit; g) have a trays performance (see 3.6) ≤ 4 trays/minute. This document deals with all significant hazards, hazardous situations and events relevant to adjustment, operation and cleaning of craft bakery and pastry depositors, when they are used as intended or under conditions of misuse which are reasonably foreseeable by the manufacturer. This document covers requirements for the safe operation of the machine, including loading, depositing, unloading and cleaning. 1.2 The following hazards are not covered by this document: - hazards arising from the use of an automatic hopper loading system; - hazards due to packaging, handling or transport; - hazards arising from electromagnetic compatibility issues; - hazards due to dismantling and disassembling; - hazards due to operational stop; - hazards due to selection of control or operating modes; - hazards due to failure of the power supply; - hazards due to surfaces, edges or angles; - hazards due to uncontrolled movements; - hazards due to machinery maintenance. This standard does not deal with any specific requirements on noise emitted from craft bakery and pastry depositor as the generated noise does not cause a relevant hazard. The significant hazards covered by this document are described in Annex B. 1.3 The following machines are excluded from the scope of this document: a) machines which deposit pasty food by means of needles (injection); b) machines where the trays are put onto and/or removed from the tray conveyor automatically; c) machines which require a blade for the cutting system; d) domestic appliances; e) machines for industrial production; f) machines to deposit other products than food for bakery and pastry products. 1.4 This document is not applicable to machines which are manufactured before the date of publication of this European Standard.