BS EN 16282-1:2017
Current
The latest, up-to-date edition.
Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method
Hardcopy , PDF
English
20-09-2017
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European foreword
1 Scope
2 Normative references
3 Terms, definitions, symbols
and abbreviated terms
4 Objectives of kitchen ventilation
5 Classification of kitchens
6 Design principles
7 Ergonomic and hygiene requirements
8 Design principles
9 Ventilation and supply air systems
10 Fossil fuelled catering kitchen appliances
Annex A (normative) - Tables for calculation
Annex B (informative) - Air circulation within the room
Annex C (informative) - Calculation example
Bibliography
Defines requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
| Committee |
RHE/2
|
| DevelopmentNote |
Supersedes 14/30303741 DC. (10/2017)
|
| DocumentType |
Standard
|
| Pages |
40
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows. This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared, where tableware and equipment is washed, cleaned and food is stored. This European Standard is applicable to kitchen ventilation systems except those in domestic kitchens. Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement. NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.
| Standards | Relationship |
| EN 16282-1:2017 | Identical |
| 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 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 |
| EN 547-2:1996+A1:2008 | Safety of machinery - Human body measurements - Part 2: Principles for determining the dimensions required for access openings |
| EN 16282-7:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems |
| PREN 16282-8 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION - PART 8: INSTALLATIONS FOR TREATMENT OF COOKING FUMES; REQUIREMENTS AND TESTING |
| 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 16282-5:2017 | Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct; Design and dimensioning |
| EN ISO 13857:2008 | Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008) |
| ISO 12100:2010 | Safety of machinery — General principles for design — Risk assessment and risk reduction |
| PREN 16282-6 : DRAFT 2014 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 6: AEROSOL SEPARATORS; DESIGN AND SAFETY REQUIREMENTS |
| 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 |
| 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 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) |
| EN ISO 12100:2010 | Safety of machinery - General principles for design - Risk assessment and risk reduction (ISO 12100:2010) |
| 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 |
| 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 573-3:2013 | Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3: Chemical composition and form of products |
| EN 203-2-10:2007 | Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills |
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