CWA 15596:2006

Code of Practice on cleanability of commercial food equipment used in the retail and catering sectors CWA 15596:2006

General information

99.60 Withdrawal effective   Jun 16, 2016

CEN

CEN/WS 018 Code of practice on "Design and construction of food service equipment to achieve cleanability - equipment for use in foodservice establishments"

CEN/CENELEC Workshop Agreement

67.260   Plants and equipment for the food industry

Scope

This CEN Workshop Agreement is a comprehensive Code of Practice on the material, design, construction and performance of Commercial Food service Equipment to achieve cleanability.
This document gives requirements for materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, stock pot). These are also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.
This document covers the following:
a) General catering equipment.
b) Marine food equipment.
c) Commercial cooking, rethermalization (regeneration), and powered hot food holding equipment and transport equipment: this equipment includes, but is not limited to, ranges, ovens, fat/oil fryers, fat/oil filters, griddles, tilting griddle skillets, broilers, steam and pressure cookers, kettles, rotisseries, toasters, coffee makers and other hot beverage makers, component water heating equipment, proofing boxes and cabinets, hot food holding equipment, rethermalization (regeneration) equipment, and hot food transport cabinets.....

Life cycle

NOW

WITHDRAWN
CWA 15596:2006
99.60 Withdrawal effective
Jun 16, 2016