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DIN 18871-2:2004-11
New product
DIN 18871-2:2004-11
Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testingMore info
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.
| Author | DIN |
|---|---|
| Editor | DIN |
| Document type | Standard |
| Format | File |
| Cancellation date | |
| Confirmation date | |
| expiration_de_validite | |
| ICS | 97.040.20 : Cooking ranges, working tables, ovens and similar appliances
|
| Number of pages | 12 |
| Replace | DIN 18871-2 (2003-07) |
| Set | Normen-Handbuch Großkücheneinrichtungen - Edelstahleinrichtungen-2014 |
| Year | 2004 |
| Document history | DIN 18871-2 (2004-11) |
| Country | Germany |
| Keyword | DIN 18871;18871 |