EN 16282-1:2017

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

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

Einrichtungen in gewerblichen Küchen — Elemente zur Be- und Entlüftung — Teil 1: Allgemeine Anforderungen einschließlich Berechnungsmethoden

Diese Europäische Norm legt die allgemeinen Anforderungen wie ergonomische Aspekte in Bezug auf die Belüftung der Küche (Temperatur, Luftaspekte, Feuchtigkeit, Lärm usw.) einschließlich einer Methode zur Berechnung der Luftströme fest.
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 werden.
Diese Europäische Norm gilt nicht für Küchenlüftungsanlagen, die für den Privathaushalt 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 1: Exigences générales et méthode de calcul

La présente Norme européenne spécifie les exigences générales, telles que les aspects ergonomiques en rapport avec la ventilation des cuisines (température, aspects liés à l'air, humidité, bruit, etc.), ainsi qu'une méthode de calcul des débits d'air.
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.
La présente Norme européenne s'applique aux systèmes de ventilation pour cuisines excepté ceux utilisés dans les cuisines domestiques.
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 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 - 1. del: Splošne zahteve, vključno z metodo za izračun

Ta evropski standard določa splošne zahteve, kot so ergonomski vidiki v povezavi s prezračevanjem kuhinje (temperatura, zrak, vlaga, hrup itd.), vključno z metodo za izračun pretoka zraka.
Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezanih prostorih in za druge naprave za predelavo živil, namenjene komercialni uporabi. Kuhinje in povezani prostori so posebni prostori, v katerih se pripravljajo jedi, kjer se pere in čisti jedilni pribor ter opremo in se shranjuje hrana.
Ta evropski standard se ne uporablja za prezračevalne sisteme v domačih kuhinjah.
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: Published
• Publication Date: 25-Jul-2017
• Withdrawal Date: 30-Jan-2018
• ICS: 97.040.99 - Other kitchen equipment
• Technical Committee: CEN/TC 156 - Ventilation for buildings
• Drafting Committee: CEN/TC 156/WG 14 - Ventilation of commercial kitchens
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Start Date: 04-May-2023
• Completion Date: 14-Apr-2025
• Ref Project: SIST EN 16282-1:2017 - Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method

Relations

• Revised: FprEN 16282-1 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation method
• Effective Date: 21-Feb-2024

EN 16282-1:2017 - Overview

EN 16282-1:2017 is a CEN European Standard that defines general requirements and a calculation method for airflows in ventilation systems for commercial kitchens. It covers ventilation design for kitchens, associated areas and food‑processing installations intended for commercial use (not domestic kitchens). The standard addresses ergonomic, hygienic and environmental aspects of kitchen ventilation - for example temperature, humidity, air movement, noise and aerosol/grease separation - and indicates how requirements should be verified by inspection and/or measurement.

Key topics and technical requirements

• Scope and applicability: Applies to commercial kitchen ventilation systems (excludes domestic kitchens). National regulations may add or modify requirements.
• Objectives of kitchen ventilation: Remove odours, particles (grease/aerosols), combustion products, excess heat and moisture while maintaining indoor air quality and worker comfort.
• Design principles: Guidance on room classification, layout of appliances, heat and pollutant loads, and grouping appliances to minimize required airflow.
• Airflow calculation method: Normative tables and calculation steps (see Annex A) for sizing extract and supply air, including thermal and capture airflow considerations.
• Ergonomics and hygiene: Requirements for thermal comfort (references EN ISO 7730), acceptable temperature/humidity ranges, air velocity, and noise control; measurement points (e.g., 1.10 m above floor, 0.50 m from appliances) are specified for some checks.
• System types and components: Principles for exhaust and supply systems, ventilated ceilings and hoods, air inlets/outlets, ducts and aerosol separators; includes guidance on capture velocity and extract flow rates.
• Operational and safety notes: Kitchens with equipment >25 kW nominal power require mechanical extract and supply air; other kitchens require at least mechanical exhaust. Emphasis on inspection/measurement and coordination with national installation rules.
• Annexes: Tables for calculation, descriptions of airflow patterns (mixed vs laminar), and a worked calculation example.

Applications

EN 16282-1:2017 is used to:

• Size and specify kitchen ventilation systems (hoods, ventilated ceilings, ducts, filters).
• Ensure compliance with ergonomic and hygiene criteria in hotels, restaurants, institutional and industrial kitchens.
• Provide baseline airflow calculations for ventilation designers, HVAC engineers and consultants.
• Support procurement and installation checks via defined measurement points and verification methods.

Who should use this standard

• HVAC and kitchen ventilation designers and engineers
• Building services consultants and installers
• Kitchen equipment manufacturers and facility managers
• Compliance officers and health & safety professionals involved in commercial catering environments

Related standards

• EN 16282 series (Parts 2–8: hoods, ceilings, ducts, aerosol separators, fire suppression, treatment systems)
• EN 12792 (terminology/symbols)
• EN 13779 (ventilation performance for non‑residential buildings)
• EN ISO 7730 (thermal comfort / PMV/PPD)

Using EN 16282-1:2017 helps deliver effective, hygienic and ergonomically sound ventilation for commercial kitchens while providing a standardized airflow calculation method for designers and operators.

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 1: Allgemeine Anforderungen einschließlich BerechnungsmethodenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 1: Exigences générales et méthode de calculEquipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-1:2017SIST EN 16282-1:2017en,fr,de01-oktober-2017SIST EN 16282-1:2017SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-1
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
sã General requirements including calculation method Équipement pour cuisines professionnelles æ Élßments de ventilation pour cuisines professionnelles æ Partie
sã Exigences gßnßrales et mßthode de calcul
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil
sã Allgemeine Anforderungen einschließlich BerechnungsmethodenThis 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 sã t r s y ESIST EN 16282-1:2017

Page
European foreword . 3 1 Scope . 4 2 Normative references . 4 3 Terms, definitions, symbols and abbreviated terms . 4 3.1 Terms and definitions . 4 3.2 Symbols and abbreviated terms . 5 4 Objectives of kitchen ventilation . 6 5 Classification of kitchens . 6 6 Design principles . 7 6.1 General requirements . 7 6.2 Heat and pollutant loads . 8 7 Ergonomic and hygiene requirements . 9 7.1 Thermal comfort, tolerance . 9 7.2 Temperature of room air . 9 7.3 Humidity of room air . 10 7.4 Air velocity in the room . 10 7.5 Noise control . 11 7.6 Hygiene requirements . 11 8 Design principles . 11 8.1 General . 11 8.2 Preliminary calculations . 12 8.3 Airflow calculation - detailed method . 13 9 Ventilation and supply air systems . 18 9.1 Exhaust air systems . 18 9.2 Supply air systems . 18 9.3 System components . 18 10 Fossil fuelled catering kitchen appliances . 19 Annex A (normative)
Tables for calculation . 20 Annex B (informative)
Air circulation within the room . 28 B.1 Basic types of airflow . 28 B.2 Mixed flow . 28 B.3 Laminar flow (displacement) . 29 Annex C (informative)
Calculation example . 30 Bibliography . 34
3.1.1 capture velocity airflow velocity in the free space between the lower part of the hood and the cooking appliance 3.1.2 sensible heat sQ Heat which results in a change in temperature and is therefore measurable 3.1.3
ratio of actual power consumption divided by total power of appliances SIST EN 16282-1:2017

density kg/m3 KSQ,=convectively transmitted proportion of the sensible heat load W qv-t,ext total hood extract volume m3/h r reduction factor for thermal airflow - U unobstructed perimeter of the hood m qv-th thermal airflow m3/h qv=volumetric airflowm3/hqv-ext extract airflow m3/h qv-com compensation airflow m3/h qv-cap capture airflows for extraction hoods m3/h SIST EN 16282-1:2017

simultaneity factor - ,vthneq−=thermal airflow not extracted - 4 Objectives of kitchen ventilation The system shall ensure extraction of odours, pollutants and humidity so the indoor air quality shall not be affected negatively. If the extract and supply airflows are designed according to this standard, this requirement concerning the air quality is assumed to be fulfilled. The ventilation system shall be capable of separating aerosol from the extract air. NOTE Extract and supply air systems are necessary in commercial kitchens because: — the air is polluted by odours, particles of fat and gaseous products of combustion and other particulates, this pollution needs to be removed; — indoor air quality needs to be suitable for peoples' health, hygiene and comfort; — heat is created to a considerable extent due to convection and radiant heat and this heat needs to be kept at an acceptable level; — moisture is created by various kitchen processes and this moisture needs to be kept at an acceptable level; — it is necessary to renew the air in the rooms by an exchange with outside air and maintain comfortable or specified room air conditions. 5 Classification of kitchens Kitchens are classified according to the following features: — spatial arrangement of appliances; — types of meal preparation; — number of portions to be prepared within the time limit; — variety of meals to be prepared; — work sequence; The kitchen shall be classified in accordance with Table A.2 in normative Annex A. The following are possible ways of connecting the kitchen to the meal dispatch point: — kitchens with a directly-connected meal dispatch point to the dining room; — kitchens with a separately-arranged meal dispatch point or with a distribution kitchen; SIST EN 16282-1:2017

Key X wet bulb temperature in °C Y air temperature in °C a relative humidity in % 1 comfort range at the workplace 2 tolerable range at the workplace Figure 1 — Air quality range in kitchens It is not always possible to maintain thermal comfort in kitchens. This applies particularly to work areas close to kitchen appliances which are strong heat emitters (latent and sensible heat), e.g. within a distance of approximately 1 m of stoves with heat-radiating surfaces, tilting frying pans, large fryers or dishwashers. In these areas, tolerable climatic conditions according to range 2 of Figure 1 shall be considered. NOTE If too many heat-emitting cooking appliances are installed in a room which is not sufficiently large enough for the purpose, it might not be possible to meet the ergonomic requirements for ventilating systems. 7.2 Temperature of room air The temperature of the room air in kitchens and dishwashing area shall be at least 18 °C and shall not exceed 26 °C unless unavoidable due to the processes. This does not include seasonal, excess temperatures or areas in which higher or lower temperatures are unavoidable due to their function. SIST EN 16282-1:2017

Key X temperature of room air in °C Y permissible mean air velocity in m/s 1 degree of activity 2 Figure 2 — Example of permissible mean room air velocity as a function of the room air temperature for 0,6 clo NOTE 2 Draughts due to higher airflow velocities can occur, particularly where there are supply airflows in excess of 90 m3/(m2h). SIST EN 16282-1:2017

extract airflows through kitchen hoods/ceilings — supply airflows; — room extract airflows (general ventilation). The kitchen shall be equipped with a ventilation system in order to deal with thermal loads and humidity. If the kitchen is air conditioned, these parameters are necessary to calculate the cooling capacity. SIST EN 16282-1:2017

shall be defined per block. If the factor is unknown default values given in Table A.2 shall apply. Deviations shall be agreed between the operator, kitchen designer, kitchen installer and ventilation and supply air designer. A simultaneity factor of 1,0 is recommended for appliances which are extracted individually. NOTE 2 A block for this calculation is considered as appliances standing close together. In this case Formula 3, simultaneity factor, hydraulic diameter and average value of distance hd are calculated for the block. This also applies for ceilings. The reduction factors for the thermally inducted airflows shall be in accordance with Table 3. Thermally inactive areas within a block area shall be included in the calculation of the hydraulic diameter, if they are surrounded by active areas. Inactive areas at the end of the block shall be excluded from the hydraulic diameter. For heat-emitting kitchen appliances installed against wall surfaces, the thermal plume lies against the wall surface and forms an airstream along the wall. The airflow induced into this wall stream is lower than in the free stream. This effect is given in reduction factor r and the value shall be in accordance with Table 3. 8.3.2 Extraction airflows for kitchen extraction hoods If the exhaust air is removed from the room through extraction hoods, the extraction airflow results from the thermal airflow at the lower edge of the extraction system as shown in Figure 3 and shall be calculated in accordance with Formula (6). Generally distance hd is calculated from the top of the equipment. In the case of appliances with vertical opening e.g. salamanders or ovens, hd is c
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