Preliminary note
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Symbols
5 Classification of kitchens
6 Basic design principles
7 Ergonomic and hygiene requirements
8 Air distribution in the room
9 Design basis
10 Ventilation and air-conditioning
systems
11 Kitchen extractor hoods and ceilings
12 Dishwashing rooms
13 Fire protection
14 Gas-fired catering appliances and flue
gas evacuation
15 Acceptance test and documentation
16 Operation and maintenance
Bibliography
Annex A - Tables for design calculations
Annex B - Example calculations