ČSN EN 50733

This document applies to electric forced convection ovens, steam cookers and combination ovens for professional use. These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses such as butcher shops. These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming, proofing, roasting, toasting, au gratin, sous vide cooking, etc