Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements

This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, including technical safety, ergonomic and hygienic features.
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 ventilation hoods except those used in domestic kitchens.
A method of verification of each requirement is also specified. Unless otherwise specified, the requirements of this standard need to 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 2: Küchenlüftungshauben; Gestaltungs- und Sicherheitsanforderungen

Diese Europäische Norm legt Anforderungen für die Gestaltung, die Konstruktion und den Betrieb von Küchenlüftungshauben fest, einschließlich der technischen Sicherheit, der Ergonomie und hygienischer Aspekte.
Diese Europäische Norm gilt für Lüftungsanlagen in gewerblich genutzten Küchen, dazugehörende Bereiche und andere Installationen in der Lebensmittelverarbeitung. 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 alle Lüftungshauben. Ausgenommen sind Lüftungshauben, die für Küchen im Privathaushalt bestimmt sind.
An einzelnen Stellen sind Verfahren zur Überprüfung der Anforderungen definiert. Sofern nicht anders festgelegt, sind die Anforderungen dieser Norm durch Begutachtung und/oder Nachmessen zu überprüfen.
ANMERKUNG   Bitte beachten Sie die mögliche Existenz zusätzlicher oder alternativer lokaler oder nationaler Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb.

Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 2: Hottes de ventilation pour cuisine - Conception et exigences de sécurité

La présente Norme européenne spécifie les exigences relatives à la conception, la construction et au fonctionnement des hottes de ventilation de cuisine, y compris les caractéristiques techniques de sécurité, d'ergonomie et d'hygiène.
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 comprenant des zones de déchets alimentaires.
La présente Norme européenne s'applique aux hottes de ventilation à l’exception de celles utilisées dans des cuisines domestiques.
Une méthode de vérification de chaque exigence est également spécifiée. Sauf spécification contraire, les exigences de la présente norme nécessitent une vérification 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 v kuhinjah - 2. del: Kuhinjske prezračevalne nape - Projektiranje in varnostne zahteve

Ta evropski standard določa zahteve za projektiranje, izdelavo in delovanje kuhinjskih prezračevalnih nap, vključno s tehnično varnostjo, ergonomičnostjo in higieničnostjo.  Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezane prostore in druge naprave za predelavo živil, namenjenih komercialni uporabi. Kuhinje in povezani prostori so posebni prostori, namenjeni za pripravo jedi, pranje in čiščenje jedilnega pribora in opreme, shranjevanje hrane ter odlaganje živilskih odpadkov.  Ta evropski standard se ne uporablja za nape, ki se uporabljajo v hišnih gospodinjstvih. Podana je tudi metoda za preverjanje posamezne zahteve. Če ni drugače določeno, se zahteve tega standarda preverjajo s pregledom in/ali meritvami.  OPOMBA   Upoštevajte morebitne dodatne ali alternativne lokalne nacionalne predpise o namestitvi, zahtevah glede aparatov ter o pregledu, vzdrževanju in obratovanju.

General Information

Status
Published
Publication Date
15-Nov-2016
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
16-Nov-2016
Completion Date
16-Nov-2016

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.KWHYHBauelemente in gewerblichen Küchen - Einrichtungen zur Be- und Entlüftung - Teil 2: Küchenlüftungshauben; Gestaltungs- und SicherheitsanforderungenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 2: Hottes de ventilation pour cuisine - Conception et exigences de sécuritéEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-2:2016SIST EN 16282-2:2017en,fr,de01-april-2017SIST EN 16282-2:2017SLOVENSKI

STANDARD
SIST EN 16282-2:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-2
November
t r s x ICS
{ yä r v rä { { English Version

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

tã Kitchen ventilation hoodsâ design and safety requirements Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie

tã Hottes de ventilation pour cuisine æ Conception et exigences de sécurité
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil

tã Küchenlüftungshaubenâ Gestaltungsæ und Sicherheitsanforderungen This European Standard was approved by CEN on

t t July
t r s xä

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 Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey andUnited 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 x 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 tã t r s x ESIST EN 16282-2:2017

EN 16282-2:2016 (E) 2 Contents Page European foreword ....................................................................................................................................................... 3 1 Scope .................................................................................................................................................................... 4 2 Normative references .................................................................................................................................... 4 3 Terms and definitions ................................................................................................................................... 5 4 Hood types and configurations .................................................................................................................. 6 5 Construction and function ........................................................................................................................... 8 5.1 General ................................................................................................................................................................ 8 5.2 Arrangement above the kitchen equipment/hood dimensions ..................................................... 8 5.2.1 Exterior dimensions ....................................................................................................................................... 8 5.2.2 Suspension height ........................................................................................................................................... 8 5.2.3 Hood dimension ............................................................................................................................................... 9 5.2.4 Hood height/collection area ....................................................................................................................... 9 5.2.5 Hood facia .......................................................................................................................................................... 9 5.2.6 Special function hoods (grill hoods and bar/counter hoods) ......................................................... 9 5.3 Materials ............................................................................................................................................................. 9 5.4 Separator ......................................................................................................................................................... 10 5.5 Blanking panel .............................................................................................................................................. 11 5.6 Hood structure .............................................................................................................................................. 11 5.7 Extract air connection ................................................................................................................................ 11 5.8 Air flow control devices ............................................................................................................................. 12 5.9 Integrated lighting ....................................................................................................................................... 12 5.10 Peripheral channel for condensate collection ................................................................................... 12 5.11 Air supply box/attachment ...................................................................................................................... 12 5.12 Integrated cleaning devices...................................................................................................................... 13 6 Technical safety requirements ................................................................................................................ 13 6.1 Separator – installation, dismantling and maintenance ................................................................ 13 6.2 Hood installation .......................................................................................................................................... 13 6.3 Fabrication ..................................................................................................................................................... 14 6.4 Sealant .............................................................................................................................................................. 14 6.5 Integrated discharge ventilators ............................................................................................................ 14 6.6 Electrical equipment ................................................................................................................................... 14 6.7 Earth bonding ................................................................................................................................................ 14 7 Hygienic requirements............................................................................................................................... 15 7.1 General hygienic requirements .............................................................................................................. 15 7.2 Hood design .................................................................................................................................................... 15 7.3 Aerosol removal elements ........................................................................................................................ 15 7.4 Lateral separator hoods ............................................................................................................................ 15 7.5 Cleaning ........................................................................................................................................................... 15 8 Instructions .................................................................................................................................................... 16 8.1 Installation instructions ............................................................................................................................ 16 8.2 Operating instructions ............................................................................................................................... 16 8.3 Markings .......................................................................................................................................................... 17 Bibliography ................................................................................................................................................................. 18 SIST EN 16282-2:2017

EN 16282-2:2016 (E) 3 European foreword This document (EN 16282-2:2016) 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 May 2017, and conflicting national standards shall be withdrawn at the latest by May 2017. 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. The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing of major components of ventilation equipment for commercial kitchens. 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 organizations 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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16282-2:2017

EN 16282-2:2016 (E) 4 1 Scope This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, including technical safety, ergonomic and hygienic features. 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 ventilation hoods except those used in domestic kitchens. A method of verification of each requirement is also specified. Unless otherwise specified, the requirements of this standard need to 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 573-3, Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3: Chemical composition and form of products EN 1717, Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow EN 10088-1, Stainless steels - Part 1: List of stainless steels EN 12464-1:2011, Light and lighting - Lighting of work places - Part 1: Indoor work places EN 12665, Light and lighting - Basic terms and criteria for specifying lighting requirements EN 16282-3, Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings - Design and safety requirements prEN 16282-6, Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 6: Aerosol separators; design and safety requirements EN 50274, Low-voltage switchgear and controlgear assemblies - Protection against electric shock - Protection against unintentional direct contact with hazardous live parts EN 50310, Telecommunications bonding networks for buildings and other structures EN 50525-2-(all parts), Electric cables — Low voltage energy cables of rated voltages up to and including 450/750 V (U0/U) EN 60204-1, Safety of machinery - Electrical equipment of machines - Part 1: General requirements (IEC 60204-1) EN 60529, Degrees of protection provided by enclosures (IP Code) (IEC 60529) SIST EN 16282-2:2017

EN 16282-2:2016 (E) 5 EN ISO 3274, Geometrical product specifications (GPS) - Surface texture: Profile method - Nominal characteristics of contact (stylus) instruments (ISO 3274) EN ISO 4287, Geometrical product specifications (GPS) - Surface texture: Profile method - Terms, definitions and surface texture parameters (ISO 4287) EN ISO 4288, Geometrical product specifications (GPS) - Surface texture: Profile method - Rules and procedures for the assessment of surface texture (ISO 4288) EN ISO 12543 (all parts), Glass in building — Laminated glass and laminated safety glass EN ISO 13565-1, Geometrical product specifications (GPS) - Surface texture: Profile method; surfaces having stratified functional properties - Part 1: Filtering and general measurement conditions (ISO 13565-1) EN ISO 13565-2, Geometrical product specifications (GPS) - Surface texture: Profile method; surfaces having stratified functional properties - Part 2: Height characterization using the linear material ratio curve (ISO 13565-2) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 kitchen ventilation hood air terminal device which provides the facility to capture, contain and remove process pollutant and which can also provide a point of supply air back into the room space Note 1 to entry: A hood can be equipped with lighting and can be a means of housing various types of filtration and can be integrated in flat ceilings in accordance with EN 16282–3. Note 2 to entry: The lighting device is an integral part. 3.2 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 3.3 collection area free volume within a hood bounded by internal surfaces and lowest hood edge 3.4 compartment enclosed area behind the face of the separator which is connected to the outgoing air duct 3.5 aerosol separated grease/oil/water mixture 3.6 separator device for the efficient separation of airborne solid or liquid particles, based on the effect of mechanical forces that deflect the particles out of the airflow SIST EN 16282-2:2017

EN 16282-2:2016 (E) 6 3.7 filter specific design of storage separators comprising an ordered and/or unordered structure of a number of individual fibres, wire mesh or porous surfaces/bodies EXAMPLE An example of fibres/wires filter is fabric filters and an example of porous surfaces/bodies is activated carbon. 3.8 ventilating outlet element connecting the hood to the extract duct 3.9 blanking panel plate serving to adjust the airflow volume of the individual appliance 3.10 collection channel channel worked into the hood to collect the aerosol and cleaning fluid 3.11 discharge device device used to remove aerosol and cleaning fluid at the lowest point of the channel system using drain cocks, stoppers, drawers (pots) or water-removal lines connected firmly with the channel system EXAMPLE Device consisting of drain taps, plugs, trays, pots or drainage devices fixed to the channel. 3.12 air supply plenum either an integral chamber or a chamber connected to the hood to feed air into the kitchen corresponding with supply air outlets 3.13 hood facia panel to enclose large gaps between two surfaces (building surfaces or other structure) 4 Hood types and configurations Table 1 shows examples of typical hood types and configurations and design criteria. However manufacturers may use alternate types and configurations if they comply with the essential requirements of the relevant directives and or national regulations. SIST EN 16282-2:2017

EN 16282-2:2016 (E) 7 Table 1 — Examples of different hood types and configurations Design Picture (example) Standard designation Designations EN number Classification Wall hood as box

Kitchen ventilation hood EN 16282–2 -B1 Lateral extraction wall hood as box
Kitchen ventilation hood EN 16282–2 -B2
Induction wall hood as box

Kitchen ventilation hood EN 16282–2 -B3 Induction wall hood as box / hood with additional supply air

Kitchen ventilation hood EN 16282–2 -B4 Wall hood as box / hood with additional supply air

Kitchen ventilation hood EN 16282–2 -B5 Central hood as box / hood, central suction

Kitchen ventilation hood EN 16282–2 -B6 Standard central hood as box / hood, both sides suction at side

Kitchen ventilation hood EN 16282–2 -B7 Lateral extraction central hood as box / hood

Kitchen ventilation hood EN 16282–2 -B8 Induction central hood as box / hood

Kitchen ventilation hood EN 16282–2 -B9 Induction central hood as box / hood with additional supply air

Kitchen ventilation hood EN 16282–2 -B10 Bar hood/counter hood
Kitchen ventilation hood EN 16282–2 -B11 Grill hood
Kitchen ventilation hood EN 16282–2 -B12 SIST EN 16282-2:2017

EN 16282-2:2016 (E) 8 EXAMPLE The classification for a standard wall hood as box B1: Kitchen ventilation hood EN 16282-2-B1 5 Construction and function 5.1 General Air containing pollutants from the cooking and washing up process shall be treated by means of effective particulate separation. In commercial kitchens, hoods according to EN 16282-2 or ceilings according to EN 16282-3 shall be installed for ventilation. 5.2 Arrangement above the kitchen equipment/hood dimensions 5.2.1 Exterior dimensions The exterior dimensions of hoods shall be determined by the dimensions of the equipment/equipment units situated underneath the hood. dimensions in m

Key a minimum installation height b height of the equipment

angle 15° (The angle describes the clear internal dimensions) Z detail X overhang Figure 1 — Hood dimensions 5.2.2 Suspension height The suspension height of installation for a hood, a, as specified in Figure 1 (lower edge of the hood, see Figure 1) shall be no less than 2,0 m and no greater than 2,5 m above floor level. Installation heights deviating from this range are permitted for special function hoods e.g. grill hood and bar/counter hood. SIST EN 16282-2:2017

EN 16282-2:2016 (E) 9 5.2.3 Hood dimension HoFigure 1, of 15° at least 0,3 m extending beyond the outer edge of the cooking equipment is ensured. For equipment with front doors (ovens, steamers) an overhang of at least 0,6 m shall be ensured. Hood lengths/heights deviating from this are permitted for special function hoods e.g. grill hood and bar/counter hood. 5.2.4 Hood height/collection area The hood shall have a minimum height of 0,4 m. The volume of the collection area shall be as large as the airflow volume to be extracted per second. For hoods that are arranged above equipment that generates a high quantity of aerosol (kettle, fryers, etc.) the hood height and the collection area shall match the equipment. This does not apply to special function hoods e.g. grill hood and bar/counter hood. 5.2.5 Hood facia The height of the canopy is governed by the ceiling height. The underside of the canopy shall be located between 2,0 m and 2,5 m above the finished floor level, the top shall project into the ceiling by a minimum of 25 mm to allow the false ceiling trim to be attached. The opening of the access panel shall be possible without a tool. 5.2.6 Special function hoods (grill hoods and bar/counter hoods) The height between the finished floor and the upper edge of a grill hood shall be equal or below 1,8 m. The height between the finished floor and the lower edge of the collection area of a grill hood shall be equal or below 1,2 m. The rear wall as well as a two-sided wall from the lower up to the upper edge shall be part of the equipment unit. The distance between the lowest edge of the separator and the top of the cooking surface shall be a minimum of 0,45 m to avoid the risk of excessive temperatures or fire in the separator, which could cause the extracted grease to vaporize and pass through to the ductwork. This dimension may vary depending on the type of cooking appliance and if it is reduced below 0,45 m a fi

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