Equipment for commercial kitchens - Components for ventilation - Part 1: Kitchen ventilation hoods, requirements and testing
€84.58
Equipment for commercial kitchens - Components for ventilation - Part 2: Kitchen ventilation ceilings, requirements and testing
€77.20
Equipment for commercial kitchens - Components for ventilation - Part 3: Outlets, requirements and testing
€63.27
Equipment for commercial kitchens - Components for ventilation - Part 4: Air duct, construction and dimensioning
Equipment for commercial kitchens - Components for ventilation - Part 6: Installation and use of fixed fire suppression systems
€69.91
Electrically operated food preparation appliances - Methods for measuring the performance (IEC 60619:1993 + A1:1995 + A2:2004); German version EN 60619:1993 + A1:1995 + A2:2004.
€111.40
Kitchen sinks - Connecting dimensions; German version EN 695:2005
Domestic and kitchen storage units and worktops - Safety requirements and test methods; German version EN 14749:2005.
Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners; German version EN 203-2-1:2005.
Gas heated catering equipment - Part 2-4: Specific requirements - Fryers; German version EN 203-2-4:2005
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans; German version EN 203-2-3:2005.
Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage; German version EN 203-2-6:2005
Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers; German version EN 203-2-8:2005
Gas heated catering equipment - Part 2-9 Specific requirements - Solid tops, warming plates and griddles; German version EN 203-2-9:2005
€48.79
Equipment for commercial kitchens - Part 1: Double jacketed boiling and quick boiling pans - Requirements and testing.
