BS EN 16282-5:2017

European foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Construction and function
5 Safety requirements
6 Hygienic requirements
7 Installation and operating instructions
Bibliography

Defines requirements for the design, construction and operation of the air duct in commercial kitchens, including technical safety, ergonomic and hygienic features.

This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, including technical safety, ergonomic and hygienic features. 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 and food waste areas. This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens. A method of verification of each requirement is also specified. 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 local national regulations on installation, appliance requirements and inspection, maintenance and operation.