Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems

This standard applies to fixed fire protection systems, designed and installed to comply with the requirements
of professional kitchens and food processing enterprises. It is applicable to foodstuff companies, not for
domestic kitchens.
This standard identifies the requirements for fixed fire protection systems for local applications including all
relevant hygiene and safety characteristics. This standard is not valid for total flooding room protection
systems.
This standard contains decision making aids, whether a fixed fire protection system shall be installed.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 7: Einbau und Betrieb von stationären Feuerlöschanlagen

Diese Norm enthält Festlegungen für stationäre Feuerlöschanlagen in gewerblich genutzten Küchen und stellt wegen der Nutzung im Lebensmittelbereich besondere Anforderungen an Material, Löschmittel, und Installation, aber nicht für Küchen im Haushaltsbereich.
Diese Norm legt Anforderungen an die Bau- und Betriebsweise von stationärem Brandschutz für die lokale Anwendung, einschließlich der sicherheitstechnischen, ergonomischen, hygienischen Merkmale und ihre Prüfung fest. Diese Norm ist nicht gültig für eine komplette Raumbeflutung.
Diese Norm beinhaltet Entscheidungshilfen, ob ein stationäres Brandschutzsystem installiert werden soll.

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 s’applique aux systèmes fixes de lutte contre l’incendie conçus et installés de manière à satisfaire aux exigences relatives aux cuisines professionnelles et aux installations de transformations des produits alimentaires. Elle s’applique aux entreprises alimentaires, pas aux cuisines domestiques.
La présente norme identifie les exigences relatives aux systèmes fixes de lutte contre l’incendie pour des applications locales, ainsi que toutes les caractéristiques techniques d’hygiène et de sécurité. La présente norme ne couvre pas les systèmes de lutte contre l’incendie de type déluge.
La présente norme contient des aides à la prise de décision quant à la nécessité ou non d’installer un système fixe de lutte contre l’incendie.

Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 7. del: Inštalacije in delovanje stalnih sistemov za gašenje

General Information

Status
Not Published
Current Stage
4098 - Decision to abandon - Enquiry
Due Date
08-Apr-2013
Completion Date
08-Apr-2013

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SLOVENSKI STANDARD
oSIST prEN 16282-7:2011
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO,QãWDODFLMHLQGHORYDQMHVWDOQLKVLVWHPRY]DJDãHQMH

Equipment for commercial kitchens - Components for ventilation in commercial kitchens -

Part 7: Installation and use of fixed fire suppression systems

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -

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: prEN 16282-7
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-7:2011 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 16282-7:2011
---------------------- Page: 2 ----------------------
oSIST prEN 16282-7:2011
EUROPEAN STANDARD
DRAFT
prEN 16282-7
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2011
ICS 97.040.99
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 de Großküchengeräte - Einrichtungen zur Be- und Entlüftung

ventilation pour cuisines professionnelles - Partie 7: von gewerblichen Küchen - Teil 7: Einbau und Betrieb von

Installation et utilisation de systèmes fixes de lutte contre stationären Feuerlöschanlagen

l'incendie

This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 156.

If this draft becomes a European Standard, 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.

This draft European Standard was established by CEN 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, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to

provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and

shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2011 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-7:2011: E

worldwide for CEN national Members.
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oSIST prEN 16282-7:2011
prEN 16282-7:2011 (E)
Contents Page

Foreword ..............................................................................................................................................................3

1 Scope ......................................................................................................................................................4

2 Normative references ............................................................................................................................4

3 Terms and definitions ...........................................................................................................................5

4 Fire hazard/Fire load ..............................................................................................................................6

4.1 General ....................................................................................................................................................6

4.2 Kitchen equipment classification according to the fire load and risk .............................................6

4.2.1 General ....................................................................................................................................................6

4.2.2 Equipment with a significant fire load .................................................................................................6

4.2.3 Equipment with fire risks ......................................................................................................................7

4.2.4 Installation of a fixed fire protection system ......................................................................................7

5 If a fixed fire protection system for given groups of kitchen devices is installed according

to paragraph, it is mandatory that all units as per Tables 1 and 2 are integrated in the

protection system. Safety criteria ........................................................................................................7

5.1 General ....................................................................................................................................................7

5.2 Components ...........................................................................................................................................8

5.2.1 Fire detection system ............................................................................................................................8

5.2.2 Extinguishing agent storage tank ........................................................................................................8

5.2.3 Extinguishing pipe work .......................................................................................................................8

5.2.4 Extinguishing medium ..........................................................................................................................8

5.3 Shut down functions .............................................................................................................................9

5.4 Electrical equipment ..............................................................................................................................9

5.5 Suitability of the fixed fire protection system .....................................................................................9

5.6 Discharge pressure of the agent during the test ................................................................................9

6 Hygienic criteria .....................................................................................................................................9

7 Commissioning and training ............................................................................................................. 10

8 Service and inspection ....................................................................................................................... 10

9 Installation ........................................................................................................................................... 10

9.1 Installation instruction ....................................................................................................................... 10

9.2 Operating instruction ......................................................................................................................... 10

10 Marking ................................................................................................................................................ 11

Bibliography ..................................................................................................................................................... 12

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oSIST prEN 16282-7:2011
prEN 16282-7:2011 (E)
Foreword

This document (prEN 16282-7:2011) has been prepared by Technical Committee CEN/TC 156 “Ventilation for

buildings”, the secretariat of which is held by BSI.
This document is currently submitted to the CEN Enquiry.

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.
The structure of the standard series is as follows:

prEN 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 8: Installation for treatment of cooking fumes; Requirements and testing

 Part 9: Ventilation of buildings – capture and containment performance of extraction systems for

commercial kitchen – test methods
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oSIST prEN 16282-7:2011
prEN 16282-7:2011 (E)
1 Scope

This standard applies to fixed fire protection systems, designed and installed to comply with the requirements

of professional kitchens and food processing enterprises. It is applicable to foodstuff companies, not for

domestic kitchens.

This standard identifies the requirements for fixed fire protection systems for local applications including all

relevant hygiene and safety characteristics. This standard is not valid for total flooding room protection

systems.

This standard contains decision making aids, whether a fixed fire protection system shall be installed.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated

references, only the edition cited applies. For undated references, the latest edition of the referenced

document (including any amendments) applies.

prEN 16282-1, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part

1: General requirements including calculation method

prEN 16282-2, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part

2: Kitchen ventilation hoods; Design and safety requirements

prEN 16282-3, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –

Part 3: Kitchen ventilation ceilings; Design and safety requirements

prEN 16282-4, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part

4: Outlets; Design and safety requirement

prEN 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –

Part 5: Air duct; Design and safety requirements

prEN 16282-6, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –

Part 6: Aerosol separators; Design and safety

prEN 16282-8, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –

Part 8: Installation for treatment of cooking fumes; Design and safety requirements

prEN 16282-9, Ventilation of buildings – capture and containment performance of extraction systems for

commercial kitchen – test methods
EN 2, Classification of fires
Standards of the series
EN 3, Portable fire extinguishers
Standards of the series
EN 54, Fire detection and fire alarm systems
DIN EN 203-1, Gas heated catering equipment - Part 1: General safety rules

EN 10088-2, Stainless steels - Part 2: Technical delivery conditions for sheet/plate and strip of corrosion

resisting steels for general and construction purposes

EN 60204-1, Safety of machinery - Electrical equipment of machines - Part 1: General requirements

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oSIST prEN 16282-7:2011
prEN 16282-7:2011 (E)

EN 60335-1, Household and similar electrical appliances - Safety - Part 1: General requirements

EN 61140, Protection against electric shock - Common aspects for installation and equipment EN ISO 9001,

Quality management systems - Requirements
HD 22, Rubber insulated cables of rated voltages up to and including 450/750 V

PDA pressure tank regulation, Directive 97/23/EC of the European Parliament and of the Council of 29 May

1997 on the approximation of the laws of the Member States concerning pressure equipment

BGR 111, (previously ZH 1/37), Operations in commercial kitchens

LMBG, Act on the handling of food, tobacco products, cosmetics and other consumer goods [Food and

Consumer Goods Act]

LMHV, Ordinance on food hygiene and amendment of the ordinance on food transport vessels [Food hygiene

ordinance (LMHV)]
3 Terms and definitions

For the purposes of this European Standard, the following terms and definitions apply.

3.1
Fire extinguishing system
fixed systems, which automatically detects and extinguishes fires
3.2
Fire detection systems
installation which
 detects fire
 activates the fire extinguishing system
3.3
Storage Tanks
container (e.g. cylinders) to contain the fire extinguishing agent
3.4
Gas Container
container (e.g. cylinders) storing the extinguishing agent’s propellant
3.5
Nozzle
device used to discharge the fire extinguishing agent
3.6
Pipework
pipe connection connecting nozzles with the container
3.7
Servicing
all measures required to ke
...

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