NA 040
DIN Standards Committee Heating and Cooking Equipment
DIN 18857-4 [Withdrawn] references following documents:
Document number | Edition | Title |
---|---|---|
EGV 1935/2004 | 2004-10-27 | Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC More |
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 60335-2-64 ; VDE 0700-64:2001-02 | 2001-02 | Safety of household and similar electrical appliances - Part 2-64: Particular requirements for commercial electric kitchen machines (IEC 60335-2-64:1997, modified); German version EN 60335-2-64:2000 More |
DIN EN 60335-2-64/A1 ; VDE 0700-64/A1:2004-02 | 2004-02 | Safety of household and similar electrical appliances - Part 2-64: Particular requirements for commercial electric kitchen machines (IEC 60335-2-64:1997/A1:2000, modified); German version EN 60335-2-64:2000/A1:2002 More |
DIN EN 60335-2-88 ; VDE 0700-88:2003-09 | 2003-09 | Household and similar electrical appliances - Safety - Part 2-88: Particular requirements for humidifiers intended for use with heating, ventilation, or air-conditioning systems (IEC 60335-2-88:2002); German version EN 60335-2-88:2002 More |