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DIN 18873-14
Methods for measuring of the energy use from equipment for commercial kitchens - Part 14: Point of use water dispenser for cooling and carbon dioxide enrichment
DIN 18873-13
Methods for measuring of the energy use from equipment for commercial kitchens - Part 13: Microwave combination oven
DIN 18873-12
Methods for measuring of the energy use from equipment for commercial kitchens - Part 12: Ovens
DIN 18873-5
Methods for measuring the energy consumption of commercial kitchen appliances - Part 5: Tilting frying pans and stationary frying pans
DIN 18873-10
Methods for measuring of the energy use from equipment for commercial kitchens - Part 10: Ice machines
DIN 18873-9
Methods for measuring of the energy use from equipment for commercial kitchens - Part 9: Cooking zones
DIN 18872-2
Equipment for commercial kitchens - Refrigeration technology equipment - Part 2: Cooling tray; Requirements and testing
DIN 18872-3
Equipment for commercial kitchens - Refrigeration technology equipment - Part 3: Refrigerated display cases for food distribution; requirements and testing
DIN 18872-4
Equipment for commercial kitchens - Refrigeration technology equipment - Part 4: Refrigerators and freezers; Requirements and testing
DIN 18873-7
Methods for measuring of the energy use from equipment for commercial kitchens - Part 7: Multiple deck ovens