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The latest, up-to-date edition.
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
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.BS EN 16282-1
| Committee |
RHE/2
|
| DocumentType |
Draft
|
| Pages |
40
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Standards | Relationship |
| PREN 16282-1 : DRAFT 2014 | Identical |
| 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 |
| 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 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 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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