Slicer
|
DIN EN 1974 |
|---|---|
| Area | security of machines |
| title | Food machines - slicers |
| Brief description: | Safety and hygiene requirements |
| Latest edition | 2010-05 |
| ISO | - |
The slicing machine is a butcher machine for cutting sausages , ham , meat and other suitable food in discs .
To do this, the goods are placed on a product holder (slide) and pressed against a circular knife. A distinction is made between horizontal cutters (goods are cut in a horizontal position) and gravity cutters (inclined arrangement of the product holder, product is pressed by gravity towards the circular knife). The panes can be adjusted to different thicknesses of up to 40 mm.
A distinction is made between hand-operated and power-operated sleds. There are devices in which both types of drive are possible.
Pick-up conveyors and stackers are standard equipment, especially for automatic operation. Automatic machines can not only stack the clippings, but often also put them in a fan shape or fan them around in order to present them attractively.
The rotating circular knife is dangerous. Therefore, knife protection on the machine and compliance with gap dimensions are mandatory. Thumb and finger protection must be provided on the slide. A food holder should be provided for small pieces to prevent fingers from getting on the knife. When cleaning and sharpening the knife, special measures are required to prevent cuts.
Safety and hygiene requirements for these machines are regulated in the European harmonized type C standard EN 1974 "Food machines - Slicers - Safety and hygiene requirements". It records portable machines with a circular knife from a diameter of 150 mm. Industrial machines are not included due to other design features.
