Defines hygiene and safety requirements for the manufacture and design of dough mixers with rotating bowls of capacity between 5 l and 500 l. Applies to dough mixers used to process various ingredients; i.e. sugar, flour, fat, salt, water in food manufacture and shops. These machines are also used in other industries, such as pharmaceutical industry, chemical industry, printing etc., but this standard does not cover the hazards related to these.

2000 Edition Re-issued in May 2010 & incorporates AMD 1 2010. (05/2010)

NBN EN 453:2014

UNI EN 453:2001 - Identical

NF EN 453:2000 - Identical

ONORM EN 453:2000 - Identical

DIN EN 453 (2000-08) - Identical

NEN EN 453:2014 - Identical

NS EN 453:2014 - Identical

NF EN 453:2015 - Identical

ONORM EN 453:2015 - Identical

SS EN 453 Ed. 2 (2014) - Identical

SN EN 453:2014 - Identical

ONORM EN 453:2010 - Identical

UNI EN 453:2010 - Identical

SN EN 453:2000 - Identical

BS EN 453:2000+A1:2009 - Identical

I.S. EN 453:2000 - Identical

NS EN 453:2000 - Identical

UNE EN 453:2001 - Identical

SS EN 453 Ed. 1 (2000) - Identical

NEN EN 453:2000 - Identical

DIN EN 453 (2010-10) - Identical