NS EN 13621 : 2004 + A1 2010

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions - Description
  3.1 Terms and definitions
  3.2 Description
      3.2.1 Classes of machines
      3.2.2 Principal elements of a salad dryer:
4 List of significant hazards
  4.1 General
  4.2 Mechanical hazards
      4.2.1 Access to the danger zones
      4.2.2 Loss of stability
      4.2.3 Incorrect assembly and fitting
      4.2.4 Inadequacy of mechanical strength
  4.3 Electrical hazards
  4.4 Hazards generated by neglecting hygiene in machine design
  4.5 Hazards generated by neglecting ergonomic principles in
      machine design
5 Safety and hygiene requirements and/or measures
  5.1 General
  5.2 Mechanical hazards
      5.2.1 General
      5.2.2 Access to the danger zones
      5.2.3 Stability
      5.2.4 Assembly and fitting
      5.2.5 Inadequacy of mechanical strength
  5.3 Electrical hazards
      5.3.1 General
      5.3.2 Safety requirements related to electromagnetic
            phenomena (see 4.4.2 of EN 60204-1:1997)
      5.3.3 Protection against electric shock (see clause 6
            of EN 60204-1:1997)
      5.3.4 Power circuits (see 7.2.3 of EN 60204-1:1997)
      5.3.5 Earth faults (see 9.4.3.1 of EN 60204-1:1997)
      5.3.6 Emergency stop (see 10.7 of EN 60204-1:1997)
      5.3.7 Motor enclosures (see 15.2 of EN 60204-1:1997)
  5.4 Hygiene
      5.4.1 General
      5.4.2 Food area
      5.4.3 Splash area
      5.4.4 Non food area
      5.4.5 Surface finish
      5.4.6 Cleanability
  5.5 Ergonomics
6 Verification of the 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 salad dryers (Grade 2)
      A.1 Emission sound pressure level determination
      A.2 Installation and mounting conditions
      A.3 Operating conditions
      A.4 Measurement
      A.5 Measurement uncertainties
      A.6 Information to be recorded
      A.7 Information to be reported
      A.8 Declaration and verification of noise emission values
Annex B (normative) Additional principles of design to ensure
        the cleanability of salad dryers
      B.1 Terms and definitions
      B.2 Materials of construction
          B.2.1 General
          B.2.2 Type of materials
          B.2.3 Surface conditions
          B.2.4 Food area
      B.3 Design
          B.3.1 Connections of internal surfaces
          B.3.2 Surface assemblies and overlaps
          B.3.3 Attaching means
          B.3.4 Feet, support and bases for cleaning the machines
                underneath
          B.3.5 Ventilation openings
          B.3.6 Hinges
          B.3.7 Control panel
      B.4 Verification
          B.4.1 Materials
          B.4.2 Design
      B.5 Information for use
          B.5.1 Installation handbook
          B.5.2 Instruction handbook
          B.5.3 Maintenance handbook
Annex ZA (informative) Relationship between this European Standard
         and the Essential Requirements of EU Directive Machinery
         98/37/EC, amended by 98/79/EC
Bibliography

Describes the safety and hygiene requirements for the design and manufacture of salad dryers taking account of installation, cleaning, removal of jammed food, feeding, maintenance and decommissioning. The spinning function is obtained by the rotation of a perforated basket in which the product being processed is placed.