Overview

This document applies to electric forced convection ovens, steam cookers and combination ovens for professional (commercial) use. These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses such as butcher shops. These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming, proofing (for baked goods), roasting, toasting, au gratin, sous vide cooking, etcetera. This document does not apply to: - appliances that exclusively perform rethermalizing processes; - pizza ovens; - bakery ovens; - static ovens; - pressure steam ovens; - appliances designed exclusively for industrial purposes. This document does not deal with safety, food quality and or minimum performance requirements. Typical examples of applications include electric forced convection ovens, steam cookers and combination ovens for professional (commercial) use that are designed for one or more of the following cooking methods: blanching, frying, steaming, proofing (for baked goods), roasting, toasting, au gratin, sous vide cooking, etcetera.

Responsible national committee

DKE/UK 513.2 - Herde, Mikrowellengeräte und Dunstabzugshauben