DIN 18857-2:2016-02
Equipment for commercial kitchens - Part 2: Stationary frying pans, requirements and testing / Note: DIN 18857-2 (2007-04) remains valid alongside this standard until 2016-07-31.
| Fecha edición: |
2016-02-01
En Vigor
|
|---|---|
| Idiomas disponibles: | Alemán |
| Resumen: | This standard contains requirement for design and function of stationary frying pans for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18857-2:2007-04 the constantly of surface temperature on the pan were concretize. |
| Keywords: | Canteen kitchen|Catering equipment|Commercial|Cooking appliances|Definitions|Equipment safety|Ergonomics|Frying pans|Gastronomy|Hygiene|Installation instructions|Kitchen utensils|Kitchens|Marking|Operational instructions|Operational mode|Pans|Safety engineering|Safety of products|Safety requirements|Specification (approval)|Structural systems|Testing |
| ICS: | 97.040.20 - Cocinas, hornillos, hornos y aparatos análogos |
| CTN: | |
|
Reemplazo Normas |
Reemplaza a DIN 18857-2:2007-04 Reemplaza a DIN 18857-2:2014-02 |
Normas citadas
Libros relacionados
Normas relacionadas
Colecciones temáticas relacionadas
