Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
Edition 2004-11

Equipment for commercial kitchens - Thermal equipment - Part 3: Bain-maries - Requirements and testing
Edition 2004-11

Equipment for commercial kitchens - Part 1: Double jacketed boiling and quick boiling pans - Requirements and testing
Edition 2005-07

Hands for clocks; lengths
Edition 1987-08

Hands for clocks; fitting dimensions, fits, combinations of dimensions
Edition 1988-07

Equipment for commercial kitchens - Pressure steam cookers - Requirements and testing
Edition 2003-06

Equipment for commercial kitchens - Automatic units for grilling products; Requirements and testing - Part 2: Meat for long-time roasting
Edition 2003-08

Equipment for commercial kitchens - Automatic units for grilling products; Requirements and testing - Part 1: Meal for short-time roasting
Edition 2003-08

Clocks; pendulum rods
Edition 1987-06

Shell boilers - Part 11: Acceptance tests; German version EN 12953-11:2003
Edition 2003-12