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DIN 18867-3
Equipment for commercial kitchens - Mobile equipment - Part 3: Tray service and food container trolley, requirements and testing
Edition
2011-05
DIN 18873-6
Methods for measuring the energy consumption of commercial kitchen appliances - Part 6: Tilting pressure braising pans and stationary pressure braising pans
Edition
2016-02
DIN 18860-3
Equipment for commercial kitchens - Working tables - Part 3: Height adjustable working table - Requirements and testing
Edition
2022-08
DIN 18872-5
Equipment for commercial kitchens - refrigeration technology equipment - Part 5: Blast chiller and blast freezer; Requirements and testing
Edition
2013-04
DIN 18865-7
Equipment for commercial kitchens - Food distribution equipment - Part 7: Cold storage - Requirements and testing
Edition
2021-10
DIN 18865-8
Equipment for commercial kitchens - Food distribution equipment - Part 8: Top shelves refrigerated - Requirements and testing
Edition
2021-10
DIN 18873-1
Methods for measuring the energy consumption of commercial kitchen appliances - Part 1: Convection steamers
Edition
2022-10
DIN 18873-7
Methods for measuring of the energy use from equipment for commercial kitchens - Part 7: Multiple deck ovens
Edition
2012-07
DIN 18873-5
Methods for measuring the energy consumption of commercial kitchen appliances - Part 5: Tilting frying pans and stationary frying pans
Edition
2016-02
DIN 18873-1
Methods for measuring of the energy use from equipment for commercial kitchens - Part 1: Convection steamers
Edition
2012-12
