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  • EN 16282-1:2017

    Current The latest, up-to-date edition.

    Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method

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    Language(s): 

    Published date:  26-07-2017

    Publisher:  Comite Europeen de Normalisation

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Committee CEN/TC 156
    Development Note Supersedes PREN 16282-1. (08/2017)
    Document Type Standard
    Publisher Comite Europeen de Normalisation
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    EN 16282-7:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
    BS EN 16282-8:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens Installations for treatment of aerosol. Requirements and testing
    I.S. EN 16282-8:2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 8: INSTALLATIONS FOR TREATMENT OF AEROSOL - REQUIREMENTS AND TESTING
    I.S. EN 16282-7:2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS
    EN 16282-8:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 8: Installations for treatment of aerosol; Requirements and testing
    BS EN 16282-7:2017 Equipment for commercial kitchens. Components for ventilation in commercial kitchens Installation and use of fixed fire suppression systems

    Standards Referencing This Book - (Show below) - (Hide below)

    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 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 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
    EN 16282-7:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
    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 16282-8:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 8: Installations for treatment of aerosol; Requirements and testing
    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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