Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries; German version prEN 203-2-7:2012
€56.17
Equipment for commercial kitchens - Mobile equipment - Part 5: Heated banquet trolley, Requirements and testing
Equipment for commercial kitchens - Mobile equipment - Part 6: Convection-cooled banquet trolley, Requirements and testing
Equipment for commercial kitchens - Refrigeration technology equipment - Part 5: Blast chiller and blast freezer; Requirements and testing
€63.27
Methods for measuring of the energy use from equipment for commercial kitchens - Part 4: Convection ovens
€48.79
Equipment for commercial kitchens - Mobile equipment - Part 1: Runabout carts, Requirements and testing.
Methods for measuring of the energy use from equipment for commercial kitchens - Part 5: Tilting frying pans and stationary frying pans
€84.58
Methods for measuring of the energy use from equipment for commercial kitchens - Part 6: Tilting pressure braising pans and stationary pressure braising pans
Methods for measuring of the energy use from equipment for commercial kitchens - Part 7: Multiple deck ovens
Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods; German version FprEN 1860-1:2012
€105.42
Domestic cooking appliances burning gas - Safety - Part 1-2: Appliances having forced-convection ovens and/or grills; German version EN 30-1-2:2012.
€77.20
Methods for measuring of the energy use from equipment for commercial kitchens - Part 8: Regenerating systems
Methods for measuring of the energy use from equipment for commercial kitchens - Part 13: Microwave combination oven
Methods for measuring of the energy use from equipment for commercial kitchens - Part 12: Ovens
Domestic cooking appliances burning gas - Safety - Part 1-4: Appliances having one or more burners with an automatic burner control system; German version EN 30-1-4:2012.
€195.79
