DIN 18866:2003-06
Superseded Standard
Historical

DIN 18866:2003-06

Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing.
Most recent standard

Summary

The project contains requirement for design and function of built in convection ovens and convesction steamers for using in professional kitchens, including the testing, technical safety and hygienic characteristic feature. DIN 18866-1:1990-10 and DIN 18866-2:1995-01 were summarised and requirements for the HKI-qualitymark added, section 2 overworked and hygienic aspects integrated.

Notes

A transition period, as set out in DIN 18866 (2018-08), exists until 2019-01-31.

Technical characteristics

Publisher Deutsche Institut für Normung e.V. (DIN)
Publication Date 06/01/2003
Cancellation Date 08/01/2018
Page Count 17
EAN ---
ISBN ---
Weight (in grams) ---
No products.

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