UNI EN 12851 : 2010

Name: UNI EN 12851 : 2010
Brand: UNI

Withdrawn

FOOD PROCESSING MACHINERY - CATERING ATTACHMENTS FOR MACHINES HAVING AN AUXILIARY DRIVE HUB - SAFETY AND HYGIENE REQUIREMENTS

Withdrawn date

07-21-2016

Published date

01-01-2010

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

PREMESSA
INTRODUZIONE
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI, DEFINIZIONI E DESCRIZIONE
4 ELENCO DEI PERICOLI SIGNIFICATIVI
5 REQUISITI DI SICUREZZA E DI IGIENE E/O MISURE DI PROTEZIONE
6 VERIFICA DEI REQUISITI E/O MISURE DI SICUREZZA E DI IGIENE
7 INFORMAZIONI PER L'USO
APPENDICE A (normativa) - PRINCIPI DI PROGETTAZIONE PER
  GARANTIRE LA PULIBILITA DEGLI ACCESSORI PER LA RISTORAZIONE
APPENDICE ZA (informativa) - RAPPORTO FRA LA PRESENTE NORMA
  EUROPEA E I REQUISITI ESSENZIALI DELLA DIRETTIVA UE
  98/37/CE
APPENDICE ZB (informativa) - RAPPORTO FRA LA PRESENTE NORMA
  EUROPEA E I REQUISITI ESSENZIALI DELLA DIRETTIVA UE
  2006/42/CE
BIBLIOGRAFIA

Describes the safety and hygiene requirements for the design and manufacture of the following catering attachments intended to be connected to an auxiliary drive hub of machines used in catering (mainly but not exclusively planetary mixers) and to be used in the commercial and institutional catering industry: - vegetable cutters and cheese graters; - worm type attachments: - fruit squeezers; - meat mincers; - pasta extruders; - coffee grinder; - strip cutters; - planetary mixers and whippers; - potato-mashers.

DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Withdrawn
Supersedes	UNI EN 12851 : 2006

Standards	Relationship
NBN EN 12851 : 2006 + A1 2010	Identical
DIN EN 12851:2010-10	Identical
NS EN 12851 : 2005 + A1 2010	Identical
UNE-EN 12851:2006	Identical
NF EN 12851 : 2006 + A1 2010	Identical
I.S. EN 12851:2006	Identical
EN 12851:2005+A1:2010	Identical
BS EN 12851 : 2005	Identical
NEN EN 12851 : 2005 + A1 2010	Identical
SN EN 12851+A1:2010	Identical

EN ISO 4287:1998/A1:2009	GEOMETRICAL PRODUCT SPECIFICATIONS (GPS) - SURFACE TEXTURE: PROFILE METHOD - TERMS, DEFINITIONS AND SURFACE TEXTURE PARAMETERS
EN 12331:2015	Food processing machinery - Mincing machines - Safety and hygiene requirements
CEN/TR 15623:2008	Food processing machinery - Route map - Materials for food area
EN 454:2014	Food processing machinery - Planetary mixers - Safety and hygiene requirements
ISO 4287:1997	Geometrical Product Specifications (GPS) — Surface texture: Profile method — Terms, definitions and surface texture parameters
EN ISO 14121-1:2007	Safety of machinery - Risk assessment - Part 1: Principles (ISO 14121-1:2007)
EN 12852:2001+A1:2010	Food processing machinery - Food processors and blenders - Safety and hygiene requirements
EN 614-1:2006+A1:2009	Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles
EN ISO 13857:2008	Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
ISO 14121-1:2007	Safety of machinery Risk assessment Part 1: Principles
EN 1672-2:2005+A1:2009	Food processing machinery - Basic concepts - Part 2: Hygiene requirements
EN ISO 12100-1:2003/A1:2009	SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
ISO 12100-2:2003	Safety of machinery Basic concepts, general principles for design Part 2: Technical principles
ISO 13857:2008	Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs
EN ISO 12100-2:2003/A1:2009	SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES
ISO 12100-1:2003	Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology
IEC 61310-1:2007	Safety of machinery - Indication, marking and actuation - Part 1: Requirements for visual, acoustic and tactile signals
EN 1678:1998+A1:2010	Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements
EN 61310-1:2008	Safety of machinery - Indication, marking and actuation - Part 1: Requirements for visual, acoustic and tactile signals