NA 040
DIN Standards Committee Heating and Cooking Equipment
DIN 18857-4 [CURRENT] references following documents:
Document number | Edition | Title |
---|---|---|
EGV 852/2004 | 2004-04-29 | Regulation (EC) Nr 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs More |
DIN EN ISO 13565-1 | 1998-04 | Geometrical Product Specifications (GPS) - Surface texture: Profile method - Surfaces having stratified functional properties - Part 1: Filtering and general measurement conditions (ISO 13565-1:1996); German version EN ISO 13565-1:1997 More |
DIN EN ISO 3274 | 1998-04 | Geometrical Product Specifications (GPS) - Surface texture: Profile method - Nominal characteristics of contact (stylus) instruments (ISO 3274:1996); German version EN ISO 3274:1997 More |
DIN EN 203-2-8 | 2006-02 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers; German version EN 203-2-8:2005 More |
DIN EN 60335-2-39 ; VDE 0700-39:2009-04 | 2009-04 | Household and similar electrical appliances - Safety - Part 2-39: Particular requirements for commercial electric multi-purpose cooking pans, (IEC 60335-2-39:2002 + A1:2004 + A2:2008); German version EN 60335-2-39:2003 + A1:2004 + Corrigendum:2007 + A2:2008 More |
DIN 18857-2 | 2016-02 | Equipment for commercial kitchens - Part 2: Stationary frying pans, requirements and testing More |
DIN 18857-3 | 2016-02 | Equipment for commercial kitchens - Part 3: Tilting pressure braising pans, requirements and testing More |
DIN 1988-100 | 2011-08 | Codes of practice for drinking water installations - Part 100: Protection of drinking water, drinking water quality control; DVGW code of practice More |
DIN 1988-200 | 2012-05 | Codes of practice for drinking water installations - Part 200: Installation Type A (closed system) - Planning, components, apparatus, materials; DVGW code of practice More |
DIN 1988-300 | 2012-05 | Codes of practice for drinking water installations - Part 300: Pipe sizing; DVGW code of practice More |