Food processing machine CE Certification
Part 1: Definition
Food processing machine are such machines and devices involved in the food processing which is the transformation of cooked ingredients by physical or chemical means into food, or of food into other forms.
Part 2: Classifications
Food processing machines can be classified to separating and washing machines, crushing and cutting machines, blurring machine, forming machine, evaporating and condensing machine, drying machines, baking machine, freezing machine, extruding machine, conveying machine according to its function.
Typical machines are the following but not limited:
Dryer, filling machine, vegetables cleaning machine, bubble washer, vegetables washer, Alcohol Filter, Bear production line, Ice maker, Soy milk production line,、Labeller、Sealing machine、candy packaging machine、weighing machine，capping machine, reaction kettle, dough mixer, slicing machine, meat grinder, Squeezing dehydration equipment, separator, decorticator, sterilizer etc.
Part 3：Directives and Standard for Food processing machines
1)Standards：EN ISO 12100:2010(A-type), EN 60204-1:2006/AC:2010(B-type) and C-type standards applicable in the following standards.
Note:
A-type standards specify basic concepts, terminology and design principles applicable to all categories of machinery.
B-type standards deal with specific aspects of machinery safety or specific types of safeguard that can be used across a wide range of categories of machinery.
C-type standards provide specifications for a given category of machinery
2)Directives：Machinery Directive 2006/42/EC and Low Voltage Directive 2014/35/EU
3)Typical C-type Standards(part of it):
EN 453:2014 Food processing machinery - Dough mixers - Safety and hygiene requirements
EN 454:2014 Food processing machinery - Planetary mixers - Safety and hygiene
Requirements
EN 1672-2:2005+A1:2009Food processing machinery - Basic concepts –
Part 2: Hygiene requirements
EN 1673:2000+A1:2009 Food processing machinery - Rotary rack ovens –
Safety and hygiene requirements
EN 1674:2015 Food processing machinery - Dough sheeters –
Safety and hygiene requirements
EN 1678:1998+A1:2010Food processing machinery - Vegetable cutting machines –
Safety and hygiene requirements
EN 1974:1998+A1:2009 Food processing machinery - Slicing machines –
Safety and hygiene requirements
EN 13570:2005+A1:2010 Food processing machinery - Mixing machines –
Safety and hygiene requirements
EN 13591:2005+A1:2009 Food processing machinery - Fixed deck oven loaders –
Safety and hygiene requirements
EN 13621:2004+A1:2010
Food processing machinery - Salad dryers - Safety and hygiene requirements
EN 13732:2013 Food processing machinery - Bulk milk coolers on farms –
Requirements for performance, safety and hygiene
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Part 4: CE Certification Procedure for Food Processing Machine
Most of Food processing machines are exluded from Annex IV of Machinery Directive 2006/42/EC.
Procedure is as follows:
Part 5: Safety notice for CE Certification of Food Processing Machines
Machinery used in preparing and processing food for human and, where relevant, animal consumption shall be designed to eliminate or minimise the risk of contagion, infection, illness or injury arising from this food and satisfy the following common hygiene requirements:
1. Surfaces of materials and coatings shall be durable, cleanable and where required capable of being disinfected,without breaks, resistant to cracking, chipping, flaking and abrasion and prevent penetration of unwanted matter under intended use.
2. The surface design and finish shall be such that the product is prevented as far as possible from becoming accidentally separated from the food area and from returning to it, if that return would cause a hazard to the processed food.
3. Surfaces shall have a finish so that no particle of product becomes trapped in small crevices, thus becoming difficult to dislodge and so introduce a contamination hazard.
4. Fasteners such as screws, bolts, rivets and so on, shall be avoided If technically impossible adequate solutions (e.g. cleaning, disinfection, instructions, etc.) shall be given.
5. It shall be ensured that the machinery is preferably self draining, or that the residual liquid can be removed by other means.
6. Dead spaces shall be avoided unless technically impossible in the design, construction and installation of the machinery (see Figures A.15 and A.16).Dead spaces, which are unavoidable, shall be constructed in such a way that they are drainable/cleanable and capable of being disinfected, where required.
7. exposed surfaces used in the non-food area shall be made of corrosion resistant material or material that is treated (coated or painted) so as to be corrosion resistant. These surfaces shall be cleanable and, where required, capable of being disinfected and shall not contaminate or have any adverse influence on the food.
8. Bearings shall be either located outside of the food area except where this is technically unavoidable, or designed for and lubricated with food grade lubricant, cleanable and where required capable of being disinfected.
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