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    BS EN 16282-1 - EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date: 

    Publisher:  British Standards Institution

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    Comment Closes On
    Committee RHE/2
    Document Type Draft
    Publisher British Standards Institution
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    PREN 16282-2 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 2: KITCHEN VENTILATION HOODS; DESIGN AND SAFETY REQUIREMENTS
    EN ISO 7250-1:2017 Basic human body measurements for technological design - Part 1: Body measurement definitions and landmarks (ISO 7250-1:2017)
    EN 894-3:2000+A1:2008 Safety of machinery - Ergonomics requirements for the design of displays and control actuators - Part 3: Control actuators
    EN 15251:2007 Indoor environmental input parameters for design and assessment of energy performance of buildings addressing indoor air quality, thermal environment, lighting and acoustics
    EN 203-2-8:2005 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
    EN 203-2-9:2005 Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
    EN 12098-5:2017 Energy Performance of Buildings - Controls for heating systems - Part 5: Start-stop schedulers for heating systems - Modules M3-5,6,7,8
    PREN 16282-5 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 5: AIR DUCT; DESIGN AND DIMENSIONING
    EN 547-2:1996+A1:2008 Safety of machinery - Human body measurements - Part 2: Principles for determining the dimensions required for access openings
    EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
    PREN 16282-3 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 3: KITCHEN VENTILATION CEILINGS; DESIGN AND SAFETY REQUIREMENTS
    PREN 16282-8 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION - PART 8: INSTALLATIONS FOR TREATMENT OF COOKING FUMES; REQUIREMENTS AND TESTING
    ISO 13732-1:2006 Ergonomics of the thermal environment — Methods for the assessment of human responses to contact with surfaces — Part 1: Hot surfaces
    EN 12792:2003 Ventilation for buildings - Symbols, terminology and graphical symbols
    EN 203-3:2009 Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects
    EN 547-1:1996+A1:2008 Safety of machinery - Human body measurements - Part 1: Principles for determining the dimensions required for openings for whole body access into machinery
    EN 12599:2012 Ventilation for buildings - Test procedures and measurement methods to hand over air conditioning and ventilation systems
    EN ISO 13857:2008 Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
    PREN 16282-7 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS
    EN 779:2012 Particulate air filters for general ventilation - Determination of the filtration performance
    PREN 16282-6 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 6: AEROSOL SEPARATORS; DESIGN AND SAFETY REQUIREMENTS
    EN ISO 13732-1:2008 Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 1: Hot surfaces (ISO 13732-1:2006)
    EN 203-2-1:2014 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
    EN 203-2-3:2014 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
    EN ISO 12100-1:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 1: BASIC TERMINOLOGY, METHODOLOGY
    EN 203-2-7:2014 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
    PREN 16282-4 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 4: AIR INLETS AND OUTLETS; DESIGN AND SAFETY REQUIREMENTS
    PREN 16282-9 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 9: CAPTURE AND CONTAINMENT PERFORMANCE OF EXTRACTION SYSTEMS - TEST METHODS
    ISO 7250-1:2017 Basic human body measurements for technological design — Part 1: Body measurement definitions and landmarks
    EN ISO 7730:2005 Ergonomics of the thermal environment - Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria (ISO 7730:2005)
    EN 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
    EN 547-3:1996+A1:2008 Safety of machinery - Human body measurements - Part 3: Anthropometric data
    ISO 12100-2:2003 Safety of machinery Basic concepts, general principles for design Part 2: Technical principles
    ISO 13857:2008 Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs
    EN ISO 12100-2:2003/A1:2009 SAFETY OF MACHINERY - BASIC CONCEPTS, GENERAL PRINCIPLES FOR DESIGN - PART 2: TECHNICAL PRINCIPLES
    EN ISO 13732-3:2008 Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 3: Cold surfaces (ISO 13732-3:2005)
    ISO 7730:2005 Ergonomics of the thermal environment — Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria
    ISO 12100-1:2003 Safety of machinery Basic concepts, general principles for design Part 1: Basic terminology, methodology
    EN 203-2-4:2005 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
    EN 13779:2007 Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems
    EN 203-2-2:2006 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
    ISO 13732-3:2005 Ergonomics of the thermal environment Methods for the assessment of human responses to contact with surfaces Part 3: Cold surfaces
    EN 203-2-6:2005 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
    EN 203-2-10:2007 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
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