EN 16282-1:2017

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

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.NOTEPlease note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation.