This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks. These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch baking of foodstuffs containing flour, water and other ingredients and/or ad-ditives. This document applies to ovens used only for food products except for those containing volatile flammable ingredients (volatile organic compound, e.g. alcohol, oil, & ). This document applies to ovens where the steam is generated by an evaporation process of potable water on hot surfaces. The following machines are excluded: experimental and testing machines under development by the manufacturer; machines for non-professional uses. This document covers the technical safety requirements for the transport, installation, operation, clean-ing and maintenance of these machines (see EN ISO 12100:2010, Clause 6). 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 informative Annex E). 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 following hazards are not covered by this document: hazards from the use of gaseous fuel by gas appliances; hazards arising from electromagnetic compatibility issues; hazards from the use of trays made of or coated by silicone. This document is not applicable to rotary rack ovens which were manufactured before the date of its publication as an EN standard.