NBN EN 1673 : 2000 + A1 2010

Foreword
0 Introduction
1 Scope
2 Normative references
3 Description
4 List of hazards
      4.1 Mechanical hazards
      4.2 Electrical hazards
      4.3 Thermal hazards
      4.4 Explosion and fire hazards
      4.5 Hazard from being trapped inside
      4.6 Hazard generated by neglecting hygienic
             design principles
      4.7 Hazards generated by neglecting ergonomic
             principles
5 Safety and hygiene requirements and/or measures
      5.1 Mechanical hazards
      5.2 Electrical hazards
      5.3 Thermal hazards
      5.4 Fire hazards due to overheating
      5.5 Hazard from being trapped inside
      5.6 Hygiene requirements
      5.7 Hazards generated by neglecting ergonomic
             principles
6 Verification of the safety and hygiene requirements
      and/or measures
7 Information for use
      7.1 Marking
      7.2 Noise declaration
Annex A (normative) Principles of design to ensure the
                    cleanability of rotary rack ovens
      A.1 - Definitions
      A.2 - Materials of construction
      A.3 - Design
Annex B (normative) Noise test code - Grade 2 of accuracy
      B.1 - Definitions
      B.2 - Installation and mounting conditions
      B.3 - Operating conditions
      B.4 - Measurements
      B.5 - Emission sound pressure level determination
      B.6 - Sound power level determination
      B.7 - Measurement uncertainties
      B.8 - Information to be recorded
      B.9 - Information to be reported
      B.10 - Declaration and verification of noise emission
             values
Annex C (informative) Bibliography
Annex ZA (informative) Clauses of this European Standard
                       addressing essential requirements or
                       other provisions of EU Directives

Safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks are defined. These ovens are used in the food industry and shops (bakeries pastry-making eyc) for the batch baking of foodstuffs containing flour, water and other additives. Applicable to ovens used only for food products except for those containing volatile flammable ingrediants. The humidity of the air control in the baking chamber is by the production and introduction of steam around normal atmospheric pressure. Experimental and testing machines under development by the manufacturer and domestic appliances are not covered.