DIN Standards Committee Heating and Cooking Equipment
Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
Abstract
This standard contains requirement for design and function of bainmaries for keeping food in food containers warm to serving temperature in accordance with DIN EN 631-1 and DIN EN 631-2, which are intended for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18871-2:2004-11 the standard was reviewed.
Begin
2025-02-13
Planned document number
DIN 18871-2
Project number
04000471
Responsible national committee
NA 040-05-02 AA - Large kitchen appliances
draft standard
Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
2025-04
Order from DIN Media
