DIN 18857-3:2016-02
Equipment for commercial kitchens - Part 3: Tilting pressure braising pans, requirements and testing / Note: DIN 18857-3 (2007-04) remains valid alongside this standard until 2016-07-31.
| Edition date: |
2016-02-01
In Force
|
|---|---|
| Available languages: | German |
| Summary: | This standard contains requirement for design and function of tilting pressure braising pans for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18857-3:2007-04 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|Pans|Pressure|Safety engineering|Safety of products|Safety requirements|Specification (approval)|Temperature distribution|Testing|Tilting pans |
| ICS: | 97.040.20-Cooking ranges, working tables, ovens and similar appliances |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 18857-3:2007-04 Reemplaza a DIN 18857-3:2014-02 |










