Equipment for commercial kitchens - Thermal equipment - Part 3: Multifunctional cooker; Requirements and testing
Edition 2020-10

Food processing machinery - Basic concepts - Part 2: Hygiene and cleanability requirements; German version EN 1672-2:2020
Edition 2021-05

Fixed firefighting systems - Water mist systems - Part 1: Design, installation, inspection and maintenance; German version EN 14972-1:2020
Edition 2021-06

Methods for measuring of the energy use from equipment for commercial kitchens - Part 9: Cooking zones
Edition 2012-12

Methods for measuring of the energy use from equipment for commercial kitchens - Part 12: Ovens
Edition 2013-04

Eurocode 1: Actions on structures - Part 1-1: General actions - Densities, self-weight, imposed loads for buildings; German version EN 1991-1-1:2002 + AC:2009
Edition 2010-12

Heating boilers - Part 5: Heating boilers for solid fuels, manually and automatically stoked, nominal heat output of up to 500 kW - Terminology, requirements, testing and marking; German version EN 303-5:2021+A1:2022
Edition 2023-07

Equipment for commercial kitchens - Dishwashing facilities and sinks - Part 2: Sinks - Requirements and testing
Edition 2018-10

Equipment for commercial kitchens - Food distribution equipment - Part: 5: Tray slides - requirements and testing
Edition 2021-04

Hygrothermal performance of building components and building elements - Internal surface temperature to avoid critical surface humidity and interstitial condensation - Calculation methods (ISO 13788:2012); German version EN ISO 13788:2012
Edition 2013-05