DIN 18871-2:2004-11
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DIN 18871-2:2004-11

Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing
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Summary

The document contains requirement for design and function of built in bain maries to keep warm food in catering containers (DIN EN 631-1 and DIN EN 631-2), including the testing, technical safety and hygienic characteristic feature.

Technical characteristics

Publisher Deutsche Institut für Normung e.V. (DIN)
Publication Date 11/01/2004
Page Count 12
EAN ---
ISBN ---
Weight (in grams) ---
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