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Normas DIN – AENOR
DIN 18866:2001-12

DIN 18866:2001-12

Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing

Appareils pour la grande cuisine - Fours à air pulsé et fours mixtes convection et vapeur - Exigences et essais

Großküchengeräte - Heißumluftgeräte und Heißluftdämpfer - Anforderungen und Prüfung

Fecha Anulación:
2013-06 /Withdrawn
Relación con otras normas DIN:

Reemplazada por: DIN 18866:2003-06

Resumen:
This document contains requirements for design and function of built in convection ovens and convection steamers for using in professional kitchens, including the testing, technical safety and hygienic characteristic feature..
Das Dokument enthält Anforderungen an die Bau- und Betriebsweise von Heißumluftgeräten und Heißluftdämpfern, die für den Gebrauch in gewerbsmäßigen Küchen bestimmt sind, einschließlich der Prüfungen und der sicherheitstechnischen und hygienischen Merkmale.
Keywords:
Baking (food), Burning, Canteen kitchen, Catering equipment, Circulating air, Coking spaces, Combustion, Connections, Contact, Containers, Control, Convection heaters, Convection heating, Convection ovens, Convection steamers, Cooking appliances, Damping, Definitions, Distances, Electric energy, Electric forced convention ovens, Electrical engineering, Electrical hazards, Energy, Environment, Equipment safety, Fitness for purpose, Food preparation equipment, Frying, Gases, Handlings, Heat distribution, Heat requirement, Heating up, Hot air, Hot air device, Hygiene, Inspection, Installations, Instructions for use, Instruments, Kitchen utensils, Kitchens, Marking, Operating elements, Operation, Operational instructions, Operational mode, Ovens (cooking appliances), Potable water, Pressure vessels, Safety, Safety engineering, Safety requirements, Sewage, Specification (approval), Steam boilers, Steam cookers, Steaming (cooking), Structural systems, Surfaces, Temperature, Testing, Tests, Trade, Union symbol, Vapours
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