Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method; German version EN 16282-1:2017
Edition 2017-12

Aerospace; mass breakdown for aircraft heavier than air; main mass groups and terms of mass; definitions
Edition 1983-10

Ergonomics of human-system interaction - Part 420: Selection of physical input devices (ISO 9241-420:2011); German version EN ISO 9241-420:2011
Edition 2011-10

Cash desk - Safety; German and English version prEN 18111:2024
Edition 2024-11

Candle Accessories - Specification for fire safety and product safety labels; German version EN 17885:2023
Edition 2023-11

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017); German version EN ISO 6887-4:2017
Edition 2017-07

Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans; German version EN 203-2-3:2014
Edition 2015-04

Gas heated catering equipment - Part 2-4: Specific requirements - Fryers; German version EN 203-2-4:2021+A1:2023
Edition 2024-07

Gas heated catering equipment - Part 2-2: Specific requirements - Ovens; German version EN 203-2-2:2021+A1:2023
Edition 2024-07

Microbiology of the food chain - Specific requirements and guidance for proficiency testing by interlaboratory comparison (ISO 22117:2019); German version EN ISO 22117:2019
Edition 2019-08