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Ergonomic standard
  • Abstract:
    This standard contains requirement for design and function of convection ovens and convection steamers for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Compared to DIN 18866:2018-08, this standard were reviewed, the scope concretized, energetic requirements integrated and the manual updated.
  • Document number:
    DIN 18866
  • Issuing date:
  • Document type:
  • Title:
    Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
  • Replaces:
    DIN 18866(2018-08); DIN 18866(2021-04)
  • Author:
    Heating and Cooking Equipment Standards Committee
  • Search term:
    Baking (food); Burning; Canteen kitchen; Catering equipment; Circulating air; Coking spaces; Combustion; Connections; Contact; Containers; Control; Convection heaters; Convection heating; Convection ovens; Convection steamers; Cooking appliances; Damping; Definitions; Distances; Electric energy; Electric forced convention ovens; Electrical engineering; Electrical hazards; Energy; Environment; Equipment safety; Fitness for purpose; Food preparation equipment; Frying; Gases; Handlings; Heat distribution; Heat requirement; Heating up; Hot air; Hot air device; Inspection; Installations; Instructions for use; Instruments; Kitchen utensils; Kitchens; Marking; Operating elements; Operation; Operational instructions; Operational mode; Ovens (cooking appliances); Potable water; Pressure vessels; Safety; Safety engineering; Safety requirements; Sewage; Specification (approval); Steam boilers; Steam cookers; Steaming (cooking); Structural systems; Surfaces; Temperature; Testing; Trade; Union symbol; Vapours
  • Application areas:
    03.40 Heizungs-, Kälte-, Klima-, Kochanlagen (Trocknen, Befeuchten, Räuchern)
  • Hazards:
    AB Terminologische Festlegungen in Normen mit Arbeitsschutzbezug; AC Mess- und Prüfverfahren für die Ermittlung von Belastungen und Gefährdungen; AD Folgen von Belastungen und Gefährdungen (z. B. Ermüden, Ersticken, Ertrinken); EB Berühren spannungsführender oder leitfähiger Teile; GL Kontakt mit heißen oder kalten Medien (Oberflächen, Umgebungen)
  • ICS:
    97.040.20 Cooking ranges, working tables, ovens and similar appliances
  • Price:
    99,10 EUR
  • Cross references:
    DIN EN 203-1 (2022-05)<S>; DIN EN 60335-1 (2020-08)<S>; DIN EN 60350-1 (2022-04)<S>; DIN IEC 60335-2-42-100 (2022-02)<S>; DIN 1986-100 (2016-12)<G>; DIN 10508 (2022-03)<G>; DIN 18863 (2003-06)<G>; DIN 18873-1 (2012-12)<G>; DIN 18873-4 (2013-04)<G>; DIN EN 203-2-2 (2022-05)<G>; DIN EN 631-1 (1994-01)<G>; DIN EN 10088-1 (2014-12)<G>; DIN EN 60335-2-102 (2016-09)<G>; DIN EN ISO 3274 (1998-04)<G>; DIN EN ISO 13565-1 (1998-04)<G>; DGUV Regel 110-003 (2019-04)<G>; DIN EN IEC 55014-1 (2022-12)<G>; DIN EN IEC 55014-2 (2022-10)<G>; DIN EN ISO 21920-2 (2022-12)<G>; DIN EN ISO 21920-3 (2022-12)<G>; DIN EN ISO 21920-2 (2022-12)<G>; DIN 33402-1 (2008-03); DIN EN 547-1 (2009-01); DIN EN 547-2 (2009-01); DIN EN 547-3 (2009-01); DIN EN 894-3 (2010-01); DIN EN ISO 7250-1 (2017-12); DIN EN ISO 12100 (2011-03); DIN EN ISO 13732-1 (2008-12); DIN EN ISO 13857 (2020-04); LFGB (2021-09-15); ProdSG/ÜAnlG (2021-07-27); EGV 852/2004 (2004-04-29)
  • Update flag: