This standard specifies safety and hygienic design requirements for the manufacture of machines used for the production of pies,
tarts, pasties en croute products and other similar items where the pastry cases are formed by the closing under pressure of one or more forming heads. The standard applies to the following three basic types of machine:
- machines where operators hands enter hazard zone 1 (see 4.2) at each cycle;
- machines which are loaded outside hazard zone 1;
- automatic machines.