DIN 18871-2:2004-11

Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing

Appareils pour la grande cuisine - Appareils thermique - Partie 2: Bain-maries pour tenir chaud - Exigences et essais

Großküchengeräte - Thermische Einrichtungskomponenten - Teil 2: Warmhaltebecken - Anforderungen und Prüfung

Información:

Fecha:

2014-11 /Active

ICS:

97.040.20 - Cooking ranges, working tables, ovens and similar appliances

Relación con otras normas DIN:

Reemplaza a: DIN 18871-2:2003-07

Resumen:

The document contains requirement for design and function of built in bain maries to keep warm food in catering containers (DIN EN 631-1 and DIN EN 631-2), including the testing, technical safety and hygienic characteristic feature.

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

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