Methods for measuring of the energy use from equipment for commercial kitchens - Part 13: Microwave combination oven
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 14: Point of use water coolers with an integrated cooling unit that optimise drinking water with and without carbon dioxide
Document status: Active
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
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 15: Double jacketed boiling and quick boiling pans
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 16: Kitchen Machinery
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 17: Noodle cookers
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 18: Wafflebaker
Document status: Active
Draft Document - Methods for measuring of the energy use from equipment for commercial kitchens - Part 19: Frying and grilling appliances
Document status: Active
Methods for measuring of the energy use from equipment for commercial kitchens - Part 1: Convection steamers
Document status: Active
Methods for measuring of the energy use from equipment for commercial kitchens - Part 1: Convection steamers
Document status: Active
