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DIN 18873-7
Methods for measuring of the energy use from equipment for commercial kitchens - Part 7: Multiple deck ovens
DIN 18873-8
Methods for measuring of the energy use from equipment for commercial kitchens - Part 8: Regenerating systems
DIN 18873-9
Methods for measuring the energy consumption of commercial kitchen appliances - Part 9: Cooking zones
DIN 18873-10
Methods for measuring of the energy use from equipment for commercial kitchens - Part 10: Ice machines
DIN 18873-11
Methods for measuring of the energy use from equipment for commercial kitchens - Part 11: Beverage cooler
DIN 18873-12
Methods for measuring of the energy use from equipment for commercial kitchens - Part 12: Ovens
DIN 18873-13
Methods for measuring of the energy use from equipment for commercial kitchens - Part 13: Microwave combination oven
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 18873-15
Methods for measuring the energy consumption of commercial kitchen appliances - Part 15: Double jacketed boiling and quick boiling pans
DIN 18873-16
Methods for measuring the energy consumption of commercial kitchen appliances - Part 16: Kitchen Machinery