EN 16282-7:2017+A1:2021
(Main + Amendment)Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchen fire suppression systems in buildings.
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, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.
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.
Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 7: Einbau und Betrieb von stationären Feuerlöschanlagen
Diese Europäische Norm legt Anforderungen fest und gibt Empfehlungen für die Gestaltung, die Installation, die Prüfung, die Wartung und die Sicherheit von Küchenfeuerlöschanlagen in Gebäuden.
Diese Europäische Norm gilt für Lüftungsanlagen in gewerblich genutzten Küchen, dazugehörige Bereiche und andere Installationen in der Lebensmittelverarbeitung, die für den gewerblichen Gebrauch bestimmt sind. Küchen sowie dazugehörige Bereiche sind spezielle Räume, in denen Speisen zubereitet, Geschirr/Geräte gewaschen bzw. gesäubert werden und Lebensmittel gelagert und entsorgt werden.
Diese Europäische Norm gilt für Löschanlagen; ausgenommen sind Löschanlagen, die für Küchen im Privathaushalt oder für die industrielle Lebensmittelverarbeitung bestimmt sind.
Sofern nicht anders festgelegt, sollten die Anforderungen dieser Norm durch Begutachtung und/oder Nachmessen überprüft werden.
ANMERKUNG Möglicherweise existierende zusätzliche oder alternative lokale oder nationale Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb sind zu beachten.
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 7 : Installation et utilisation de systèmes fixes de lutte contre l'incendie
La présente Norme européenne spécifie les exigences et donne des recommandations pour la conception, l'installation, l'essai, la maintenance et la sécurité des systèmes de lutte contre l'incendie pour les cuisines dans les bâtiments.
La présente Norme européenne s'applique aux systèmes de ventilation installés dans les cuisines professionnelles, les zones associées et les autres installations de transformation de produits alimentaires destinées à un usage professionnel. Les cuisines et les zones associées sont des pièces spéciales dans lesquelles les repas sont préparés, la vaisselle et les ustensiles sont lavés et nettoyés, les produits alimentaires sont stockés, et des zones de déchets alimentaires.
La présente Norme européenne s'applique aux systèmes de lutte contre l'incendie excepté ceux utilisés dans les cuisines domestiques ou les installations industrielles de transformation des produits alimentaires.
Sauf spécification contraire, il convient que les exigences de la présente norme soient vérifiées par inspection et/ou mesurage.
NOTE Noter l'existence possible de réglementations nationales locales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils, l'inspection, la maintenance et le fonctionnement.
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje kuhinj - 7. del: Vgradnja in delovanje vgrajenih sistemov za gašenje (vključuje dopolnilo A1)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2021
Nadomešča:
SIST EN 16282-7:2017
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje kuhinj - 7. del:
Vgradnja in delovanje vgrajenih sistemov za gašenje (vključuje dopolnilo A1)
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 7: Installation and use of fixed fire suppression systems
Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 7: Einbau
und Betrieb von stationären Feuerlöschanlagen
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 7 : Installation et utilisation de systèmes fixes de lutte contre
l'incendie
Ta slovenski standard je istoveten z: EN 16282-7:2017+A1:2021
ICS:
13.220.10 Gašenje požara Fire-fighting
91.140.30 Prezračevalni in klimatski Ventilation and air-
sistemi conditioning systems
97.040.99 Druga kuhinjska oprema Other kitchen equipment
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 16282-7:2017+A1
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2021
EUROPÄISCHE NORM
ICS 97.040.99 Supersedes EN 16282-7:2017
English Version
Equipment for commercial kitchens - Components for
ventilation in commercial kitchens - Part 7: Installation
and use of fixed fire suppression systems
Équipement pour cuisines professionnelles - Éléments Einrichtungen in gewerblichen Küchen - Elemente zur
de ventilation pour cuisines professionnelles - Partie 7 Be- und Entlüftung - Teil 7: Einbau und Betrieb von
: Installation et utilisation de systèmes fixes de lutte stationären Feuerlöschanlagen
contre l'incendie
This European Standard was approved by CEN on 11 May 2017 and includes Amendment 1 approved by CEN on 30 December
2020.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 16282-7:2017+A1:2021 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
1 Scope . 4
2 Normative references . 4
3 Terms and definitions . 4
4 Fire hazard/Fire load. 5
4.1 General requirements . 5
4.2 Kitchen equipment classification according to the fire load and risk . 5
5 Safety requirements . 6
5.1 General . 6
5.2 Components . 6
5.3 Shut down functions . 7
5.4 Electrical equipment . 7
5.5 Certification of the fire suppression system . 7
6 Hygienic requirement. 7
7 Service and maintenance . 8
8 Installation . 8
8.1 Installation instructions . 8
8.2 Commissioning and training . 8
8.3 Operating instructions . 8
9 Marking . 9
Bibliography . 10
European foreword
This document (EN 16282-7:2017+A1:2021) has been prepared by Technical Committee CEN/TC 156
“Ventilation for buildings”, the secretariat of which is held by BSI.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by November 2021, and conflicting national standards
shall be withdrawn at the latest by November 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document includes Amendment 1 approved by CEN on 30 December 2020.
This document supersedes EN 16282-7:2017.
The start and finish of text introduced or altered by amendment is indicated in the text by tags !".
The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing
of major components for ventilation equipment and systems for commercial kitchens.
This document comprises guidelines for fixed fire suppression systems to when installed in order to
secure a best possible protection for personnel and property.
The structure of the standard series is as follows:
EN 16282 Equipment for commercial kitchens — Components for ventilation in commercial kitchens
— Part 1: General requirements including calculation method
— Part 2: Kitchen ventilation hoods; Design and safety requirements
— Part 3: Kitchen ventilation ceilings; Design and safety requirements
— Part 4: Air inlets and outlets; Design and safety requirements
— Part 5: Air duct; Design and dimensioning
— Part 6: Aerosol separators; Design and safety requirements
— Part 7: Installation and use of fixed fire suppression systems
— Part 8: Installations for treatment of cooking fumes; Requirements and testing
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
1 Scope
This European Standard specifies requirements and gives recommendations for the design, installation,
testing, maintenance and safety of kitchen fire suppression systems in buildings.
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, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic
kitchens or industrial food processing facilities.
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.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
EN 10088-1, Stainless steels - Part 1: List of stainless steels
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fire suppression system
fixed system, which automatically detects and extinguishes fires
3.2
fire detection system
installation which detects fire and activates the fire suppression system
3.3
cylinders
vessels designed to contain the fire suppression media
3.4
nozzle
device used to discharge the fire suppression media
3.5
service
all measures required to keep the system operational and to identify the system’s condition
3.6
testing
all measures required to inspect the present status of the system
3.7
maintenance
all measures required to keep the system fully operational
3.8
kitchen
part of a building where cooking processes are carried out, their connecting floors and distribution
corridors, ancillary rooms such as food stores, cold rooms, food preparation areas and appliances are
being cleaned
3.9
authority
organization, office or individual responsible for approving equipment, installations or procedures
3.10
logbook
book to record service and maintenance activity including any component replacement and design
changes
4 Fire hazard/Fire load
4.1 General requirements
Consideration shall be given to the location of a kitchen, particularly if it is in a store or adjacent to
residential accommodation.
NOTE All cooking appliances using oil/grease as well as the extract ventilation system are a potential fire
hazard regardless of the amount of oil/grease being used in the cooking process.
4.2 Kitchen equipment classification according to the fire load and risk
4.2.1 General
Commercial kitchen equipment is available in different configurations. Every device represents a
different fire risk according to its power supply or its fire load depending upon the combustibles used.
4.2.2 Installation of a fire suppression system
If a fire suppression system is installed, all appliances utilizing oil/fat are considered to be fire hazards
and shall be protected. !Ventilated ceilings/hoods and duct entrances also representing a fire hazard
shall also be protected and actuated simultaneously if connected to the same common extract duct."
NOTE The following appliances are examples of fire hazards: tilting frying pans, frying and grilling
appliances, griddle plate, range, wok, appliances utilizing solid fuel, etc.
5 Safety requirements
5.1 General
Parts of a fire suppression system, as described in this standard, can be fixed to ceilings and hoods used
to distribute and extract air from the kitchen areas. They can be located within the air flow. The design
and installation of fire suppression systems shall be coordinated appropriately to ensure that neither
air ventilation nor the kitchen operations are disturbed or affected (in particular in the working zones
of the protected devices).
Cleaning and access for service and maintenance of the ventilation systems shall be taken into
consideration during the project’s design phase.
Pipe penetration through the hood/ventilated ceiling shall be grease tight sealed.
The fire suppression system shall be installed as a fixed system. Location of the installation shall not
provide any personal risk. The release mechanism shall be secured against unauthorized access.
Stainless steel housing shall be provided for the release mechanism and cylinder in case it is exposed to
food.
5.2 Components
5.2.1 General
All components of the fire suppression system shall be approved by an independent third party test
institute.
5.2.2 Fire detection system
Fire detectors shall be installed above individual cooking equipment units and/or before or behind the
aerosol separators and at all entrances of extract
...
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