NEN EN 1674 : 2015

Foreword
0 Introduction
1 Scope
2 Normative references
3 Description
4 Definition
5 List of hazards
      5.1 Mechanical hazards
      5.2 Electrical hazards
      5.3 Hazards resulting from inhalation of dust
      5.4 Hazard generated by neglecting hygienic design
             principles
      5.5 Hazards generated by neglecting ergonomic
             principles
6 Safety and hygiene requirements and/or measures
      6.1 Mechanical hazards
      6.2 Electrical hazards
      6.3 Requirements concerning duct emission
      6.4 Hygiene requirements
      6.5 Hazards generated by neglecting ergonomic
             principles
7 Verification of safety and hygiene requirements and/or
      measures
8 Information for use
      8.1 Marking
      8.2 Noise declaration
Annex A (normative) Principles of design to ensure the
                    cleanability of dough and pastry brakes
      A.1 - Definitions
      A.2 - Materials of construction
      A.3 - Design
Annex B (normative) Noise test code - Grade 2 of accuracy
      B.1 - Definitions
      B.2 - Installation and mounting conditions
      B.3 - Operating conditions
      B.4 - Measurements
      B.5 - Emission sound pressure level determination
      B.6 - Sound power level determination
      B.7 - Measurement uncertainties
      B.8 - Information to be recorded
      B.9 - Information to be reported
      B.10 - Declaration and verification of noise emission
             values
Annex C (informative) Bibliography
Annex ZA (informative) Clauses of this European Standard
                       addressing essent

Defines safety and hygiene requirements for the design and manufacture of dough sheeters, used in the food industry and craft activities (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for reducing the thickness of a solid mass of dough or pastry by rolling it out.