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
• Ref Project: SIST EN 16282-1:2017 - Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method

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 foll
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