DIN 18871-3:2004-11
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DIN 18871-3:2004-11

Equipment for commercial kitchens - Thermal equipment - Part 3: Bain-maries - Requirements and testing
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Summary

The document contains requirements for design and function of built in bain maries to warm up and keep warm food in pots or other containers, including the testing, technical safety and hygienic characteristic feature.

Notes

À remplacer par DIN 18871-3 (2018-10).

Technical characteristics

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