This standard specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens with one or more rotary racks. These ovens are used in the food industry and shops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other additives. This standard applies to ovens used only for food products except for those containing volatile flammable ingredients. The control of the humidity of the air in the baking chamber is by the production and introduction of steam around normal atmospheric pressure. The following machines are excluded: experimental and testing machines under development by the manufacturer; domestic appliances. This standard covers the technical safety requirements for the transport, installation, operation, cleaning and maintenance of these machines (see 5.2 and 5.3 of EN 12100-1:2003). This document deals with all significant hazards, hazardous situations and events relevant to rotary rack ovens, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4). Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B. The hazards from the use of gaseous fuel by gas appliances are not covered by this standard. This standard is not applicable to rotary rack ovens which are manufactured before the date of its publication as EN.
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