prEN 16282-1

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

This standard applies to kitchen ventilation systems in kitchens and other companies processing foodstuffs intended for commercial use from their nature and finish. It does not apply to household kitchens. This standard stipulates the general requirements, such as ergonomic aspects of the Kitchen room (temperature, wind aspects, moisture, noise, etc.), including the method for calculation for the airflows and their testing.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 1: Allgemeine Anforderungen einschließlich Berechnungsmethoden

Diese Norm gilt für Verteilerküchen, Lüftungsanlagen in gewerblichen Küchen und die damit verbundenen Bereiche und anderen Anlagen und anderen lebensmittelverarbeitenden Betrieben in gewerblichen Küchen. Küchen und zugehörige Bereiche sind Sonderräume, in denen Speisen zubereitet, ausgegeben und verteilt werden, Geschirr und Geräte gespült und Nahrungsmittel gelagert werden. Diese Norm gilt nicht für Küchen im Haushaltsbereich.
Diese Norm legt die allgemeinen Anforderungen wie ergonomische Aspekte in Bezug auf die Belüftung der Küche (Temperatur, Luftaspekte, Feuchtigkeit, Lärm usw.) inklusive der Berechnung des Luftstroms und des Prüfung fest

Équipement pour grande cuisine - Installation pour la ventilation de cuisines professionnelles - Partie 1: Exigences générales et méthode de calcul

La présente norme concerne les systèmes de ventilation répartis dans les cuisines professionnelles, les surfaces associées et les autres installations de transformation des produits alimentaires destinées à un usage professionnel. Les cuisines et les zones associées sont des salles spéciales dans lesquelles les repas sont préparés et divisés, la vaisselle et les ustensiles sont lavés et nettoyés et les denrées alimentaires sont stockées.
La présente norme ne s'applique pas aux cuisines domestiques.
La présente norme spécifie les exigences générales, telles que les aspects ergonomiques en rapport avec la ventilation de la cuisine (température, aspects liés à l'air, humidité, bruit, etc.), ainsi que la méthode de calcul des débits d'air et les essais.

Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 1. del: Splošne zahteve, vključno z računskimi metodami

General Information

• Status: Not Published
• Publication Date: 18-Nov-2013
• Withdrawal Date: 18-May-2014
• 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: 4098 - Decision to abandon - Enquiry
• Start Date: 08-Apr-2013
• Completion Date: 08-Apr-2013
• Ref Project: oSIST prEN 16282-1:2011 - Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO6SORãQH]DKWHYHYNOMXþQR]UDþXQVNLPLPHWRGDPL
Equipment for commercial kitchens - Components for ventilation of commercial kitchens -
Part 1: General requirements including calculation method
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 1: Allgemeine Anforderungen einschließlich Berechnungsmethoden
Équipement pour grande cuisine - Installation pour la ventilation de cuisines
professionnelles - Partie 1: Exigences générales et méthode de calcul
Ta slovenski standard je istoveten z: prEN 16282-1
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
DRAFT
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2011
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
of commercial kitchens - Part 1: General requirements including
calculation method
Équipement pour grande cuisine - Installation pour la Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation de cuisines professionnelles - Partie 1: von gewerblichen Küchen - Teil 1: Allgemeine
Exigences générales et méthode de calcul Anforderungen einschließlich Berechnungsmethoden
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 156.

If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations which
stipulate the conditions for giving this European Standard the status of a national standard without any alteration.

This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other language
made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2011 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-1:2011: E
worldwide for CEN national Members.

Contents Page
Foreword .4
1 Scope .5
2 Normative references .5
3 Terms, definitions and classification .5
3.1 capture velocity.5
4 Symbols and abbreviations .5
5 Objectives of kitchen ventilation .6
6 Classification of kitchens .7
7 Basic design principles .7
7.1 General .7
7.2 Heat and substance loads .9
7.3 Further notes .9
8 Ergonomic and hygiene requirements .9
8.1 Thermal comfort, tolerance .9
8.2 Temperature of room air . 10
8.3 Humidity of room air . 11
8.4 Air velocity in the room . 11
8.5 Noise control . 12
8.6 Hygiene requirements . 12
9 Air circulation within the room . 13
9.1 Basic types of airflow . 13
9.2 Mixed flow . 13
9.3 Laminar flow (displacement) . 13
10 Design principles . 14
10.1 General . 14
10.2 Pre-dimensioning. 15
10.2.1 General . 15
10.2.2 Hourly air replacement method based on the kitchen size . 15
10.2.3 Method based on the capture velocity . 15
10.2.4 Guide values for ancillary rooms . 16
10.3 Dimensioning - detailed method . 16
10.3.1 Thermally induced airflow . 16
10.3.2 Extraction airflows for kitchen extraction hoods . 17
10.3.3 Exhaust airflows in connection with kitchen extraction hoods . 19
10.3.4 Exhaust airflows in connection with kitchen air extraction ceilings . 19
10.3.5 Check calculation . 20
10.3.6 Supply airflows . 20
11 Ventilation and air conditioning systems . 20
11.1 Exhaust air systems . 20
11.2 Supply air systems . 21
11.3 Air handling units . 21
11.4 System components . 21
11.4.1 System cleaning. 21
11.4.2 Supply and exhaust air component . 21
11.4.3 Filters . 22
11.4.4 Air openings for outside and outgoing air . 22
12 Gas-heated catering kitchen appliances . 22
Annex A (normative) Tables for dimensioning . 23
Annex B (normative) Calculation examples . 29
Bibliography . 37

Foreword
This document (prEN 16282-1:2011) has been prepared by Technical Committee CEN/TC 156 “Ventilation for
buildings”, the secretariat of which is held by BSI.
This document is currently submitted to the CEN Enquiry.
The structure of the standard series is as follows:
prEN 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: Installation for treatment of cooking fumes – Requirements and tests
 Part 9: Capture and containment performance of extraction systems for commercial kitchen – test
methods
1 Scope
This standard is intended for dispatched kitchen 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 and detached, and where tableware and equipment is washed and
cleaned and food is stored.
This standard does not apply to household kitchens.
This standard stipulates the general requirements, such as ergonomic aspects in relation to ventilation of the
kitchen (temperature, air aspects, moisture, noise, etc.), including the method for calculating the airflows and
testing.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
prEN 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 5: Air duct – Design and dimensioning
EN ISO 7730, Ergonomics of the thermal environment - Analytical determination and interpretation of thermal
comfort using calculation of the PMV and PPD indices and local thermal comfort criteria (ISO 7730:2005)
EN 12792, Ventilation for buildings – Symbols, terminology and graphical symbols
EN 13779, Ventilation for non-residential buildings – Performance requirements for ventilation and room-
conditioning systems
EN 15251, Indoor environmental input parameters for design and assessment of energy performance of
buildings addressing indoor air quality, thermal environment, lighting and acoustics
3 Terms, definitions and classification
For the purposes of this European Standard, the terms and definitions given in EN 12792 together with the
following apply.
3.1 capture velocity
Airflow velocity in the free space between the lower part of the hood and the cooking appliance
4 Symbols and abbreviations
For the purposes of this European Standard, the symbols and abbreviations given in EN 12792, together with
the following, apply:
ACH air changes per hour
q airflow in the extraction hood in m /h
v-ext
v capture air velocity in m/s
P perimeter of the hoods in m
z height above the heat source in m
h appliance height in m
&
V volumetric airflow in m /h
&
Q convectively-transmitted proportion of the direct heat load in W
S,K
&
Q sensitive thermal output
...