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   Bitte die mögliche Existenz zusätzlicher oder alternativer lokaler oder nationaler Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb 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

Ta evropski standard določa zahteve in podaja priporočila za načrtovanje, namestitev, preskušanje, vzdrževanje in varnost kuhinjskih sistemov za gašenje v stavbah.
Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezanih prostorih in za druge naprave za predelavo živil, namenjenih komercialni uporabi. Kuhinje in povezani prostori so posebni prostori, v katerih se pripravljajo jedi, se pomiva in čisti jedilni pribor ter opremo in se shranjuje hrana.
Ta evropski standard se ne uporablja za domače kuhinje ali industrijske obrate za predelavo hrane.
Če ni drugače določeno, se zahteve tega standarda preverjajo s pregledom in/ali meritvami.
OPOMBA Upoštevajte morebitne dodatne ali alternativne nacionalne predpise glede namestitve, zahteve glede aparatov ter pregleda, vzdrževanja in obratovanja.

General Information

Status
Withdrawn
Publication Date
25-Jul-2017
Current Stage
9960 - Withdrawal effective - Withdrawal
Completion Date
12-May-2021

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 7: Einbau und Betrieb von stationären FeuerlöschanlagenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 7: Installation et utilisation de systèmes fixes de lutte contre l'incendieEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systems13.220.10Gašenje požaraFire-fightingICS:Ta slovenski standard je istoveten z:EN 16282-7:2017SIST EN 16282-7:2017en,fr,de01-oktober-2017SIST EN 16282-7:2017SLOVENSKI

STANDARD
SIST EN 16282-7:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-7
July
t r s y ICS
{ yä r v rä { { English Version

Equipment for commercial kitchens æ Components for ventilation in commercial kitchens æ Part

yã Installation and use of fixed fire suppression systems Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie

yã Installation et utilisation de systèmes fixes de lutte contre l 5incendie
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil

yã Einbau und Betrieb von stationären Feuerlöschanlagen This European Standard was approved by CEN on

s s May
t r s yä

egulations which stipulate the conditions for giving this European Standard the status of a national standard without any alterationä Upætoædate lists and bibliographical references concerning such national standards may be obtained on application to the CENæCENELEC Management Centre or to any CEN memberä

translation under the responsibility of a CEN member into its own language and notified to the CENæCENELEC Management Centre has the same status as the official versionsä

CEN members are the national standards bodies of Austriaá Belgiumá Bulgariaá Croatiaá Cyprusá Czech Republicá Denmarká Estoniaá Finlandá Former Yugoslav Republic of Macedoniaá Franceá Germanyá Greeceá Hungaryá Icelandá Irelandá Italyá Latviaá Lithuaniaá Luxembourgá Maltaá Netherlandsá Norwayá Polandá Portugalá Romaniaá Serbiaá Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey and United Kingdomä

EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels

t r s y CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Membersä Refä Noä EN

s x t z tæ yã t r s y ESIST EN 16282-7:2017
EN 16282-7:2017 (E) 2 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

SIST EN 16282-7:2017

EN 16282-7:2017 (E) 3 European foreword This document (EN 16282-7:2017) 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 January 2018, and conflicting national standards shall be withdrawn at the latest by January 2018. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. 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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16282-7:2017

EN 16282-7:2017 (E) 4 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 SIST EN 16282-7:2017

EN 16282-7:2017 (E) 5 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

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