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Ergonomic standard
  • Abstract:
    This standard contains requirement for design and function of ranges for the use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Compared to DIN 18851:2008-06, the standard has been revised and updated.
  • Document number:
    DIN 18851
  • Issuing date:
    2021-04-01
  • Document type:
    Norm-Entwurf
  • Title:
    Equipment for commercial kitchens - Ranges - Requirements and testing
  • Author:
    Heating and Cooking Equipment Standards Committee
  • Search term:
    Backhaus; Canteen kitchen; Catering equipment; Cooker rings; Cookers; Currents; Definitions; Effective volumes; Electric appliances; Electric cookers; Electrical hazards; Energy; Environment; Equipment safety; Evacuations; Fire hazards; Fire risks; Flued oil stoves; Fryer plates; Fuels; Gas appliances; Gas stoves; Gases; Gastronomy; Grill plates; Handlings; Heat distribution; Heat requirement; Heating up; Height; Hotplates; Hygiene; Installation instructions; Installations; Instruments; Kitchens; Marking; Mechanical hazards; Oils; Operational instructions; Operational mode; Ovens (cooking appliances); Quality marks; Roasting ovens; Safety engineering; Safety requirements; Slow combustion stoves; Specification (approval); Structural systems; Surfaces; Temperature; Testing; Water baths (laboratory)
  • Application areas:
    03.40 Heizungs-, Kälte-, Klima-, Kochanlagen (Trocknen, Befeuchten, Räuchern)
  • Hazards:
    AB Terminologische Festlegungen in Normen mit Arbeitsschutzbezug; EB Berühren spannungsführender oder leitfähiger Teile; FB Brandgefährdungen; GL Kontakt mit heißen oder kalten Medien (Oberflächen, Umgebungen)
  • ICS:
    97.040.20 Cooking ranges, working tables, ovens and similar appliances
  • Price:
    86,90 EUR
  • Update flag:
    Unchanged
  • Deadline for comments:
    2021-07-05