NA 040
DIN Standards Committee Heating and Cooking Equipment
DIN 18867-7 [CURRENT] references following documents:
| Document number | Edition | Title |
|---|---|---|
| DIN 18865-2 | 2021-03 | Equipment for commercial kitchens - Food distribution equipment - Part 2: Heated service counters; requirements and testing More |
| DIN 18865-4 | 2018-03 | Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated - Requirements and testing More |
| DIN 18865-5 | 2021-04 | Equipment for commercial kitchens - Food distribution equipment - Part: 5: Tray slides - requirements and testing More |
| DIN 18865-6 | 2021-10 | Equipment for commercial kitchens - Food distribution equipment - Part 6: Dispensers (heated or unheated) - Requirements and testing More |
| DIN 18865-7 | 2021-10 | Equipment for commercial kitchens - Food distribution equipment - Part 7: Cold storage - Requirements and testing More |
| DIN 18865-8 | 2021-10 | Equipment for commercial kitchens - Food distribution equipment - Part 8: Top shelves refrigerated - Requirements and testing More |
| DIN 18865-9 | 2021-10 | Equipment for commercial kitchens - Food distribution equipment - Part 9: Equipment-insides in basic and hygiene version - Requirements and testing More |
| DIN 18867-8 | 2016-12 | Equipment for commercial kitchens - Mobile equipment - Part 8: Castors (Wheels), Requirements and testing More |
| DIN 18871-2 | 2004-11 | Equipment for commercial kitchens - Thermal equipment - Part 2: Bain-maries for keeping warm - Requirements and testing More |
| DIN EN ISO 12100 | 2011-03 | Safety of machinery - General principles for design - Risk assessment and risk reduction (ISO 12100:2010); German version EN ISO 12100:2010 More |
