DIN 18866:2022-10
Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing / Note: DIN 18866 (2018-08) remains valid alongside this standard until 2023-03-31.
- Standard No.
- DIN 18866:2022-10
- Release Date
- 2022
- Published By
- German Institute for Standardization DE / DIN
- Latest
- DIN 18866:2022-10
- Introduction
Core Standard Changes and Technological Evolution
The 2022 edition of DIN 18866 replaces the 2018 edition. Major updates include: clarification of the scope of application (Clause 1), supplementary method requirements (Section 7.3), revisions to the operating instructions (Section 9), and the removal of Appendix A and the reference to the DIN EN 60350-1 color chart standard. This standard, serving as the technical support document for Germany's Product Safety Act (ProdSG), reflects the latest safety and technical requirements for commercial kitchen equipment.
Equipment classification and structural requirements
Equipment type Standard code Heating method Cooking function Hot air oven DIN 18866-A1 Electric/gas heating Baking, grilling, heating, toasting Steam oven DIN 18866-A2 Electric/gas heating + steam 12 functions including steaming, blanching, vacuum low-temperature cooking, etc. Key Structural Parameters
- Cooking Chamber Volume Calculation: V=(width×depth)×layer spacing×number of available layers (unit: dm³)
- Layer spacing standard: Hot air oven ≥85mm, steam oven must be adapted to a 65mm deep food box
- Temperature control accuracy: Cooking chamber ±5K (60-250℃), core temperature ±2K
Performance Test Methodology
Heat Distribution Uniformity Verification
Test Type Test Conditions Evaluation Criteria Baking Test 180℃ full load operation, using standard cake batter Color card level 8-12, height deviation ≤10% Frying test 200℃ processing of 15 standard meat patties All measuring points reached 75℃ core temperature within 25 minutes Steam test 100℃ processing of multi-layer potato cubes Each layer reached 95±2℃ core temperature within 40 minutes Energy efficiency control requirements
The standard stipulates that the maximum energy consumption formula when maintaining 160℃ at no load is: y=0.01x+0.9 (x is volume in dm³, y is kWh). Taking a 100dm³ device as an example, the energy consumption shall not exceed 1.9kWh.
Material and Safety Specifications
- Food Contact Surfaces: Stainless Steel Ra≤1.6μm (EN 10088-1 Standard)
- Thermal Protection: Fan automatically shuts off when door opening >50°
- Drain Temperature: ≤90℃ (measured at 1m from HT type drain pipe)
- Moving Parts: Cargo Trolleys must be equipped with dual wheel brakes
Conformity Implementation Recommendations
- New equipment purchases should check the 2022-10-01 effective mark
- During the transition period (until 2023-03-31), the 2018 version of the test report can be used
- Regularly verify the temperature sensor accuracy (error ≤1K@≥100℃)
- Steam systems must use drinking water grade water.
Standard Reference Network
This standard is technically related to more than 20 EU standards, including: DIN EN 203 series (gas equipment), DIN EN 60335 (electrical safety), DIN 18873 (energy consumption determination method) and DIN 10508 (food temperature control).
DIN 18866:2022-10 Referenced Document
- DIN 10508 Food hygiene - Temperature requirements for foodstuffs
- DIN 18863 Equipment for commercial kitchens - Pressure steam cookers - Requirements and testing
- DIN 18873-1 Methods for measuring the energy consumption of commercial kitchen appliances - Part 1: Convection steamers / Note: Date of issue 2022-09-02*Intended as replacement for DIN 18873-1 (2012-12).
- DIN 18873-4 Methods for measuring of the energy use from equipment for commercial kitchens - Part 4: Convection ovens
- DIN EN 10088-1 Stainless steels - Part 1: List of stainless steels; German version EN 10088-1:2023*， 2024-04-01 Update
- DIN EN 203-2-2 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens (includes Amendment 2:2023)*， 2024-07-01 Update
- DIN EN 55014-1 Electromagnetic compatibility - Requirements for household appliances, electric tools and similar apparatus - Part 1: Emission (CISPR 14-1:2016 + COR1:2016); German version EN 55014-1:2017
- DIN EN 55014-2 Electromagnetic compatibility - Requirements for household appliances, electric tools and similar apparatus - Part 2: Immunity - Product family standard (CISPR 14-2:2015); German version EN 55014-2:2015
- DIN EN 60335-1 Household and similar electrical appliances – Safety*， 2024-07-01 Update
- DIN EN 60350-1 Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance (IEC 60350-1:2016, modified + A1:2021); German version EN 60350-1:2016 + A1:2021
- DIN EN 631-1 Materials and articles in contact with foodstuffs; catering containers; part 1: dimensions of containers; German version EN 631-1:1992
- DIN EN ISO 13565-1 Geometrical Product Specifications (GPS) - Surface texture: Profile method - Surfaces having stratified functional properties - Part 1: Filtering and general measurement conditions (ISO 13565-1:1996); German version EN ISO 13565-1:1997
- DIN EN ISO 13565-2 GPS - Surface texture: Profile method - Surfaces having stratified functional properties - Part 2: Height characterization using the linear material ratio (ISO 13565-2:1996)
- DIN EN ISO 3274 Geometrical Product Specifications (GPS) - Surface texture: Profile method - Nominal characteristics of contact (stylus) instruments (ISO 3274:1996); German version EN ISO 3274:1997
- DIN EN ISO 4287 Geometrical Product Specifications (GPS) - Surface texture: Profile method - Terms, definitions and surface texture parameters (ISO 4287:1997 + Cor 1:1998 + Cor 2:2005 + Amd 1:2009)
- DIN EN ISO 4288 GPS - Surface texture: Profile method - Rules and procedures for the assessment of surface texture (ISO 4288:1996)
DIN 18866:2022-10 history
- 2022 DIN 18866:2022-10 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing / Note: DIN 18866 (2018-08) remains valid alongside this standard until 2023-03-31.
- 2022 DIN 18866:2022 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2021 DIN 18866 E:2021-04 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2021 DIN 18866:2021-03 Draft Document - Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2021 DIN 18866 E:2021 Draft Document - Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2018 DIN 18866:2018-08 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2018 DIN 18866:2018-07 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2018 DIN 18866:2018 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 2003 DIN 18866:2003 Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing
- 0000 DIN 18866:2001
- 0000 DIN 18866-2:1995
- 0000 DIN 18866-1:1990
