This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilites, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically.
The standard covers the technical safety requirements for the installation, adjustment, operation, cleaning and maintenance of these machines, as defined in 3.12 of EN 292-1:1991 and in the manufacturer's instruction handbook.
The significant hazards covered by this standard are mechanical (drawing-in, crushing, shearing, cutting, entanglement and loss of stability), electrical, ergonomic and those resulting from inhalation of flour dust and lack of hygiene. The hazards are specifically listed in 5. Noise is not considered to be a significant hazard from dough and pastry brakes. This does not mean that the manufacturer of the machine is absolved from reducing noise and making a noise declaration. Therefore a noise test code is specified in Annex B.
It applies only to machines manufactured after the date of issue of the standard.