NBN EN 13886 : 2005 + A1 2010

Foreword
Introduction
1 Scope
2 Normative references
3 Terms, definitions, symbols and description
  3.1 Terms, definitions and symbols
  3.2 Description
4 List of significant hazards
  4.1 General
  4.2 Mechanical hazards
  4.3 Electrical hazards
  4.4 Hazards generated by neglecting hygiene principles in
      machine design
  4.5 Hazards generated by neglecting ergonomic principles
      in machine design
  4.6 Thermal hazard
5 Safety and hygiene requirements and/or measures
  5.1 General
  5.2 Mechanical hazards
  5.3 Electrical hazards
  5.4 Hygiene
  5.5 Ergonomics
  5.6 Thermal hazards
6 Verification of safety and hygiene requirements and/or
  measures
7 Information for use
  7.1 General
  7.2 Instruction handbook
  7.3 Marking
Annex A (normative) Noise test code for cooking kettles
                       (Grade 2)
Annex B (normative) Principles of design to ensure the
                       cleanability of cooking kettles
Annex ZA (informative) Relationship between this European
                       Standard and the Essential
                       Requirements of EU Directive 98/37/EC
Bibliography

Defines the safety and hygiene requirements for the design and manufacture of cooking kettles equipped with powered stirrer and/or mixer taking account of installation, operation, cleaning, removal of jammed food, feeding, maintenance and changing the tools.