prEN 16282-2

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

This standard applies to kitchen ventilation hoods (hereinafter called "hoods") 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 requirements covering the construction and operation, including the technical safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation have to be complied with.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 2: Küchenlüftungshauben

Diese Norm gilt für Küchenlüftungshauben (im Weiteren Hauben benannt) in Küchen und anderen lebensmittelverarbeitenden Betrieben, die nach Art und Ausführung für den gewerbsmäßigen Gebrauch bestimmt sind. Sie gilt nicht für Haushaltküchen.
Diese Norm legt Anforderungen an die Bau- und Betriebsweise, einschließlich der sicherheitstechnischen, ergonomischen und hygienischen Merkmale und deren Prüfung fest.
Sofern nicht anders festgelegt werden die Anforderungen durch Besichtigung und/oder Nachmessen geprüft.
Ergänzende oder alternative Nationale Verordnungen für Installation, Anforderungen; Inspektion und Wartung müssen erfüllt werden.

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

La présente norme s'applique aux hottes de ventilation pour cuisines (désignées ci-après "hottes") installées dans les cuisines et autres installations de transformation des produits alimentaires destinées à un usage commercial de par leur nature et leur finition. Elle ne s'applique pas aux cuisines domestiques.
La présente norme stipule les exigences relatives à la construction et au fonctionnement, y compris les caractéristiques techniques de sécurité, d'ergonomie et d'hygiène, ainsi que les essais correspondants.
Sauf spécification contraire, les exigences de la présente norme seront vérifiées par inspection et/ou mesurage.
Les réglementations nationales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils, l'inspection, la maintenance et le fonctionnement sont à respecter.

Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 2. del: Kuhinjske prezračevalne nape - Projektiranje in varnostne zahteve

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 16282-2:2011 - Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 2: Kitchen ventilation hoods - Design and safety requirements

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO.XKLQMVNHSUH]UDþHYDOQHQDSH3URMHNWLUDQMHLQYDUQRVWQH
]DKWHYH
Equipment for commercial kitchens - Components for ventilation of commercial kitchens -
Part 2: Kitchen ventilation hoods - Design and safety requirements
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 2: Küchenlüftungshauben
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 2: Hottes de ventilation pour cuisines - Conception et exigences
de sécurité
Ta slovenski standard je istoveten z: prEN 16282-2
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 2: Kitchen ventilation hoods -
Design and safety requirements
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 2: Hottes von gewerblichen Küchen - Teil 2: Küchenlüftungshauben
de ventilation pour cuisines - Conception et exigences de
sécurité
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 16282-2:2011: E
worldwide for CEN national Members.

Contents Page
Foreword .4
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 Design of hoods .9
5 Construction and function . 10
5.1 General remarks. 10
5.2 Arrangement above the kitchen equipment/hood dimensions . 11
5.2.1 Exterior dimensions . 11
5.2.2 Suspension height . 11
5.2.3 Hood dimension . 11
5.2.4 Hood height/collection area . 12
5.2.5 Infillpanel . 12
5.2.6 Special function hoods (grill hood, bar hood/counter hood) . 13
5.3 Materials . 14
5.4 Aerosol separator . 16
5.5 Baffle plates . 16
5.6 Hood structure . 16
5.7 Exhaust air connection . 16
5.8 Air flow control devices . 17
5.9 Lighting . 17
5.10 Cooking fume collector channels/cooking fume discharge devices . 17
5.11 Air supply box/attachment . 17
5.12 Integrated or installed/attached air supply apertures . 18
5.13 Integrated cleaning device . 18
5.13.1 General remarks. 18
5.13.2 Integrated cleaning device using water . 18
6 Technical safety requirements . 18
6.1 General remarks. 18
6.2 Separator – installation, dismantling and maintenance . 19
6.3 Hood installation . 19
6.4 Integrated discharge ventilators . 19
6.5 Air flow control devices . 19
6.6 Electrical Equipment . 20
6.7 Earth bonding . 20
6.8 Fire suppression system . 20
6.9 Switching the ventilation system in the event of a fire in the kitchen . 20
6.10 Gas interlock . 20
7 Ergonomic requirements and testing . 20
8 Hygienic requirements . 20
8.1 General remarks. 20
8.2 General hygienic requirements . 20
8.3 Hood design . 21
8.4 Aerosolate removal elements . 21
8.5 Lateral separator hoods . 21
8.6 Cleaning . 21
9 Instructions . 22
9.1 Installation instructions . 22
9.2 Operating instructions . 22
10 Markings . 23
Bibliography . 24

Foreword
This document (prEN 16282-2:2011) 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 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:
prEN 16282 Equipment for commercial kitchens – Components for ventilation in commercial kitchens
 Part 1: General requirements including calculation method
 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 testing
 Part 9: Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods

1 Scope
This standard applies to kitchen ventilation hoods (hereinafter called "hoods") 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 requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or
measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection,
maintenance, operation have to be complied with.
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 16282-1, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
1: General requirements including calculation method
prEN 16282-3, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 3: Kitchen ventilation ceilings; Design and safety requirements
prEN 16282-4, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
4: Air inlets and outlets; Design and safety requirements
prEN 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 5: Air duct; Design and dimensioning
prEN 16282-6, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 6: Aerosol separators; Design and safety requirements
prEN 16282-7, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 7: Installation and use of fixed fire suppression systems
prEN 16282-8, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 8: Installation for treatment of cooking fumes; Requirements and tests
prEN 16282-9, Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – t
...