Normative requirements and testing for construction and operation
Commercial kitchen equipment and facilities are subject to a wide variety of requirements and tests for construction and operation. The focus is on the requirements for serviceability and suitability for use. These standards ensure that the current state of the art is achieved when used in commercial kitchens. In order to verify the requirements, such as the cooking result or the operability and cleanability of commercial kitchen appliances and equipment, practical tests with typical test items are specified depending on the application. In particular, the product range from the areas of thermal catering equipment, stainless steel products, refrigeration and counter technology, serving equipment and food distribution systems, shows the wide spectrum of equipment that is manufactured according to defined standards to ensure fitness for use.