DIN 18865-4:2001-02
Superseded Standard
Historical

DIN 18865-4:2001-02

Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated.
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Summary

The document specifies the construction requirements and appropriate tests methods for heated or not heated top shelves, which are used for presentation and distribution of food. The requirements and test methods are related to performance and fitness of purpose. Special emphasis is given to constructional requirements according to the latest developments in technology of the catering and gastronomy. The laws relating to 'technische Arbeitsmittel (Gerätesicherheitsgesetz)', 'Lebensmittel- und Bedarfsgegenstände (LMBG)' and the Lebensmittelhygiene (LMHV)' were taken into account.

Notes

A transition period, as set out in DIN 18865-4 (2018-03), exists until 2018-09-01.

Technical characteristics

Publisher Deutsche Institut für Normung e.V. (DIN)
Publication Date 02/01/2001
Cancellation Date 03/01/2018
Page Count 12
EAN ---
ISBN ---
Weight (in grams) ---
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