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Standards [CURRENT]

DIN 18855-1

Equipment for commercial kitchens - Part 1: Double jacketed boiling and quick boiling pans - Requirements and testing
Edition 2025-03

Standards [CURRENT]

DIN 18855-2

Equipment for commercial kitchens - Part 2: Pressure boiling pans - Requirements and testing
Edition 2025-03

Standards [CURRENT]

DIN 18856

Equipment for commercial kitchens - Deep fat fryers with cold zone - Requirements and testing
Edition 2023-10

Standards [CURRENT]

DIN 18857-1

Equipment for commercial kitchens - Part 1: Tilting fry pans - Requirements and testing
Edition 2022-11

Standards [CURRENT]

DIN 18857-2

Equipment for commercial kitchens - Part 2: Stationary frying pans, requirements and testing
Edition 2016-02

Standards [CURRENT]

DIN 18857-3

Equipment for commercial kitchens - Part 3: Tilting pressure braising pans, requirements and testing
Edition 2016-02

Standards [CURRENT]

DIN 18857-4

Equipment for commercial kitchens - Part 4: Stationary pressure braising pans, requirements and testing
Edition 2016-02

Standards [CURRENT]

DIN 18858

Equipment for commercial kitchens - Salamander broilers and giros grills - Requirements and testing
Edition 2023-10

Standards [CURRENT]

DIN 18860-1

Equipment for commercial kitchens - Working tables - Part 1: Open working tables - Requirements and testing
Edition 2018-10

Standards [CURRENT]

DIN 18860-2

Equipment for commercial kitchens - Working tables - Part 2: Working tables with substructures - Requirements and testing
Edition 2023-10

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