EN 16282-2:2016

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
• Withdrawal Date: 30-May-2017
• 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: 13-Jun-2022
• Completion Date: 14-Apr-2025
• Ref Project: SIST EN 16282-2:2017 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements

Overview

EN 16282-2:2016 - "Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements" is a European Standard published by CEN. It specifies design, construction and operational requirements for kitchen ventilation hoods used in commercial kitchens and associated food-processing areas. The standard addresses technical safety, ergonomics and hygienic features and defines a method of verification (inspection and/or measurement) for each requirement. It does not apply to domestic kitchen hoods and notes that national regulations may impose additional requirements.

Key topics and technical requirements

The standard covers practical, technical and safety aspects of kitchen ventilation hoods including:

• Hood types and configurations - typical classifications and examples (wall hoods, central hoods, bar/counter hoods, grill hoods) and sample designators (e.g., EN 16282‑2‑B1 … B12).
• Design and dimensions - external dimensions, suspension height, collection area and facia considerations to ensure effective capture of cooking effluent.
• Materials and fabrication - guidance on suitable materials, seals and construction practices to meet durability and hygiene expectations.
• Aerosol separators and filters - placement, maintenance access and separation performance for grease/oil/water aerosols.
• Extract air connections and airflow control - duct connection, blanking panels, and air supply plenums to support correct system balancing.
• Ancillary features - integrated lighting, peripheral condensate collection channels, integrated cleaning devices and discharge devices.
• Technical safety - installation, maintenance access, electrical equipment safety, earth bonding and verification procedures.
• Hygienic requirements - smooth internal surfaces, accessible cleaning paths, aerosol removal elements and cleaning/inspection guidance.
• Documentation and markings - required installation and operating instructions, and product markings for safe use and maintenance.

Verification for requirements is typically by inspection and measurement; the standard lists normative references and related testing/measurement standards.

Applications and users

Who uses EN 16282-2:2016:

• Kitchen equipment manufacturers and hood designers specifying compliance and safe construction
• Mechanical engineers, HVAC consultants and system designers sizing and integrating hoods into ventilation systems
• Architects and foodservice planners ensuring regulatory and hygienic compliance in commercial kitchens
• Installers, facility managers and service technicians for correct installation, inspection and maintenance
• Compliance officers, fire protection planners and inspection bodies assessing safety and operation

Practical benefits include improved capture efficiency, safer electrical and grease-handling design, easier cleaning and maintenance, and clearer guidance for testing and verification.

Related standards

• EN 16282 series: Part 1 (general requirements & calculation), Part 3 (ventilation ceilings), Part 6 (aerosol separators), Part 7 (fixed fire suppression systems), Part 8 (treatment of cooking fumes)
• Normative references cited (examples): EN 1717, EN 60204-1, EN 60529, EN 12464-1 - these cover potable water protection, electrical safety, IP ratings and lighting requirements.

Note: Always check for applicable national regulations and additional local installation or inspection requirements.

Standards Content (Sample)

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
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

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

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
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