SN EN 13288 : 2006 + A1 2010

Foreword
Introduction
1 Scope
2 Normative references
3 Terms, definitions and description
   3.1 Terms and definitions
   3.2 Description - Types of machines dealt with in
        this European Standard
        3.2.1 General
        3.2.2 Type A: Lifting and tilting bowl
        3.2.3 Type B: Lifting and tilting mixing machine
        3.2.4 Type C: Tilting bowl
4 List of significant hazards
   4.1 General
   4.2 Mechanical hazards
   4.3 Electrical hazards
   4.4 Hazard generated by neglecting hygienic design principles
   4.5 Hazards generated by neglecting ergonomic principles
   4.6 Pneumatic and hydraulic equipment
5 Safety and hygiene requirements and/or protective measures
   5.1 General
   5.2 Mechanical hazards
        5.2.1 General
        5.2.2 Zone 1 - Area below bowl or mixing machine
        5.2.3 Zone 2 - Path of movement of bowl or mixing machine
        5.2.4 Zone 3 - Transmission machinery and (where used) pulleys
                        and chains or wire ropes
        5.2.5 Zone 4 - Discharge zone
        5.2.6 Mechanical strength and stability
   5.3 Electrical hazards
        5.3.1 Safety requirements related to electromagnetic
               phenomena
        5.3.2 Protection against electric shock
        5.3.3 Power circuits
        5.3.4 Protection against earth faults in control circuits
        5.3.5 Emergency stop
        5.3.6 Start function
        5.3.7 Unexpected start-up
        5.3.8 Motor enclosures
        5.3.9 Electrical requirements of controls
   5.4 Hygiene requirements
        5.4.1 Food area
        5.4.2 Splash area
        5.4.3 Non food area
   5.5 Hazards generated by neglecting ergonomic principles
   5.6 Pneumatic and hydraulic equipment
6 Verification of safety and hygiene requirements and/or
   protective measures
7 Information for use
   7.1 General
   7.2 Signal and warning devices
   7.3 Instruction handbook
   7.4 Marking
Annex A (normative) Noise test code for lifting and tilting machines
        for bakery (Grade 2 of accuracy)
   A.1 Terms and definitions
   A.2 Installation and mounting conditions
   A.3 Operating conditions
        A.3.1 Operating conditions for machines of types A and B
        A.3.2 Operating conditions for machines of type C
   A.4 Emission sound pressure level determination
   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) Principles of design to ensure the
        cleanability of lifting and tilting machines
        for bakery
   B.1 Definitions
   B.2 Materials of construction
        B.2.1 Type of materials
        B.2.2 Surface conditions
   B.3 Design
        B.3.1 Connections of internal surfaces
        B.3.2 Surface assemblies and overlaps
        B.3.3 Fasteners
        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
Annex ZA (informative) Relationship between this European Standard
                       and the Essential Requirements of EU Directive
                       98/37/EC, amended by 98/79/EC
Bibliography

Defines safety and hygiene requirements for the design, installation, operation and maintenance of lifting and tilting machines used, in bakeries, for lifting and/or tilting a container or a machine with non removable bowl containing dough or pastry and for tipping the contents at the top end of the stroke.