DIN 18871-2:2026-05
Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing / Note: DIN 18871-2 (2004-11) remains valid alongside this standard until 2026-10-31.
| Fecha edición: |
2026-05-01
En Vigor
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| Idiomas disponibles: | Alemán |
| Resumen: | This standard contains requirement for design and function of bainmaries for keeping food in food containers warm to serving temperature in accordance with DIN EN 631-1 and DIN EN 631-2, which are intended for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18871-2:2004-11 the standard was reviewed. |
| Keywords: | Canteen kitchen|Catering equipment|Definitions|Electric bains-marie|Electrical catering appliances|Equipment safety|Heat|Heat retentions|Heated service counters|Heating appliances|Inspection|Installation instructions|Instructions for use|Kitchen utensils|Kitchens|Marking|Operational instructions|Safety|Safety engineering|Safety requirements|Specification (approval)|Structural systems|Testing|Trade|Union symbol |
| ICS: | 97.040.20 - Cocinas, hornillos, hornos y aparatos análogos |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 18871-2:2004-11 Reemplaza a DIN 18871-2:2025-04 |
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