Custom Search

Electrical heaters on wrappers shall be protected by a cover plate properly separated or insulated from the
heaters in order that accidental contact with this cover plate will not cause a burn to the operator.

Biscuit and cracker equipment -

Meal, peanut, and fig grinders.

If the hopper is removable it shall be provided with an electric interlock so that the machine cannot be put in
operation when the hopper is removed.

Where grid guards cannot be used, feed conveyors to hoppers, or baffle-type hoppers, shall be provided.
Hoppers in such cases shall be enclosed and provided with hinged covers, and equipped with electric interlock to
prevent operation of the machine with the cover open.

Sugar and spice pulverizers.

All drive belts used in connection with sugar and spice pulverizers shall be grounded by means of metal combs
or other effective means of removing static electricity. All pulverizing of sugar or spice grinding shall be done in
accordance with NFPA 62-1967 (Standard for Dust Hazards of Sugar and Cocoa) and NFPA 656-1959
(Standard for Dust Hazards in Spice Grinding Plants)

Magnetic separators shall be provided to reduce fire and explosion hazards.

Cheese, fruit, and food cutters. These machines shall be protected in accordance with the requirement

Reversible dough brakes. Reversible brakes shall be provided with a guard or tripping mechanism on each side
of the rolls. These guards shall be so arranged as to stop the machine or reverse the direction of the rolls so
that they are outrunning if the guard is moved by contact of the operator.

Cross-roll brakes. Cross-roll brakes shall be provided with guards that are similar in number and equal in
effectiveness to guards on hand-fed brakes.

Box- and roll-type dough sheeters.

Hoppers for sheeters shall have an automatic stop bar or automatic stopping device along the back edge of the
hopper. If construction does not permit location at the back edge, the automatic stop bar or automatic stopping
device shall be located where it will be most effective to accomplish the desired protection.

Rotary, die machines, pretzel rolling, and pretzel-stick extruding machines. Dough hoppers shall have the entire
opening protected with substantial grid-type guards to prevent the employee from getting his hands caught in
moving parts, or the hopper shall be extended high enough so that the operator's hands cannot get into moving

Pan cooling towers.

Where pan cooling towers extend to two or more floors, a lockout switch shall be provided on each floor in order
that mechanics working on the tower may positively lock the mechanism against starting. Only one start switch
shall be used in the motor control circuit.

Chocolate melting, refining, and mixing kettles. Each kettle shall be provided with a cover to enclose the top of
the kettle. The bottom outlet of each kettle shall be of such size and shape that the operator cannot reach in to
touch the revolving paddle or come in contact with the shear point between the paddle and the side of the kette

Peanut cooling trucks. Mechanically operated peanut cooling trucks shall have a grid-type cover over the entire


General location.

Ovens shall be located so that possible fire or explosion will not expose groups of persons to possible injury. For
this reason ovens shall not adjoin lockers, lunch or sales rooms, main passageways, or exits.

Safeguards of mechanical parts.

Emergency stop buttons shall be provided on mechanical ovens near the point where operators are stationed.

All piping at ovens shall be tested to be gastight.

Main shutoff valves, operable separately from any automatic valve, shall be provided to permit turning off the fuel
or steam in case of an emergency.

Main shutoff valves shall be located so that explosions, fires, etc. will not prevent access to these valves.

Main shutoff valves shall be locked in the closed position when men must enter the oven or when the oven is not
in service.

Electrical heating equipment.

Main disconnect switch or circuit breaker shall be provided. This switch or circuit breaker shall be so located that
it can be reached quickly and safely. The main switch or circuit breaker shall have provisions for locking it in the
open position if any work on the electrical equipment or inside the oven must be performed.

General requirements.

Protecting devices shall be properly maintained and kept in working order.

All safety devices on ovens shall be inspected at intervals of not less than twice a month by an especially
appointed, properly instructed bakery employee, and not less than once a year by representatives of the oven

Protection of gas pilot lights shall be provided when it is impracticable to protect the main flame of the burner and
where the pilot flame cannot contact the flame electrode without being in the path of the main flame of the
burner. Failure of any gas pilot shall automatically shut off the fuel supply to the burner.

Ovens with multiple burners shall be equipped with individual atmospheric pilot lights where there is sufficient
secondary air in the baking chamber and where gas is available; or else each burner shall be equipped with an
electric spark-type ignition device.

Burners of a capacity exceeding 150,000 B.t.u. per hour equipped with electric ignition shall be protected in
addition by quick-acting combustion safeguards.

The high-tension current for any electric spark-type ignition device shall originate in a power supply line which is
interlocked with the fuel supply for the oven in such a way that in case of current failure both the source of
electricity to the high-tension circuits and the fuel supply shall be turned off simultaneously.

Combustion safeguards used in connection with electric ignition systems on ovens shall be so designed as to
prevent an explosive mixture from accumulating inside the oven before ignition has taken place.

When fuel is supplied and used at line pressure, safety shutoff valves shall be provided in the fuel line leading to
the burner.

When fuel is supplied in excess of line pressure, safety shutoff valves shall be provided in the fuel line leading to
the burners, unless the fuel supply lines are equipped with other automatic valves which will prevent the flow of
fuel when the compressing equipment is stopped.

The safety shutoff valve shall be positively tight and shall be tested at least twice monthly.

A safety shutoff valve shall require manual operation for reopening after it has closed, or the electric circuit shall
be so arranged that it will require a manual operation for reopening the safety shutoff valve.

Manual reset-type safety shutoff valves shall be so arranged that they cannot be locked in an open position by
external means.

Where blowers are used for supplying the air for combustion the safety shutoff valve shall be interlocked so that
it will close in case of air failure.

Where gas or electric ignition is used, the safety shutoff valve shall close in case of ignition failure. On burners
equipped with combustion safeguards, the valve shall close in case of burner flame failure.

One main, manually operated, fuel shutoff valve shall be provided on each oven, and shall be located ahead of
all other valves in the system.

All individual gas or oil burners with a heating capacity over 150,000 B.t.u. per hour shall be protected by a
safeguard which is actuated by the flame and which will react to flame failure in a time interval not to exceed 2
seconds. All safeguards, once having shut down a gas or oil burner, shall require manual resetting and starting
of the burner or burners.

Any space in an oven (except direct fired ovens) which could be filled with an explosive mixture shall be protected
by explosion vents. Explosion vents shall be made of minimum weight consistent with adequate insulation.

Explosion doors which have a substantial weight shall be attached by chains or similar means to prevent flying
parts from injuring the personnel in case of an explosion.
Where explosion vents are so located that flying parts or gases might endanger the personnel working on or
near the oven, internal or external protecting means shall be provided in the form of heavily constructed shields
or deflectors made from noncombustible material.

Specifically exempted from the provisions of paragraph paragraph (l)(8)(viii) of this section are heating systems
on ovens in which the fuel is admitted only to enclosed spaces which shall have been tested to prove that their
construction will resist repeated explosions without deformation are exempt from the requirements of parag

Where the gas supply pressure is substantially higher than that at which the burners of an oven are designed to
operate, a gas pressure regulator shall be employed.

relief valve shall be placed on the outlet side of gas pressure regulators where gas is supplied at high pressure.
The discharge from this valve shall be piped to the outside of the building.

Direct-fired ovens.

Direct-fired ovens shall be safeguarded against failure of fuel, air, or ignition.

To prevent the possible accumulation of explosive gases from being ignited after a shutdown, all direct-fired
ovens with a heating capacity over 150,000 B.t.u. per hour shall be ventilated before the ignition system,
combustion air blower, and the fuel can be turned on. The preventilation shall insure at least four complete
changes of atmosphere in the baking chamber by discharging the oven atmosphere to the outside of the building
and entraining fresh air into it. The preventilation shall be repeated whenever the heating equipment is shut
down by a safety device.

Direct recirculating ovens.

Each circulating fan in direct recirculating ovens shall be interconnected with the burner in such a manner that
the fuel is shut off by a safety valve when the fan is not running.

The flame of the burner or burners in direct recirculating ovens shall be protected by a quick-acting
flame-sensitive safeguard which will automatically shut off the fuel supply in case of burner failure.

Indirect recirculating ovens.

Duct systems (in ovens) operating under pressure shall be tested for tightness in the initial starting of the oven
and also at intervals not farther apart than 6 months.

Home - bakery equipment safety precautions