Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct; Design and dimensioning

This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, 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 and food is stored and food waste areas.
This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens.
A method of verification of each requirement is also specified.
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 local national regulations on installation, appliance requirements and inspection, maintenance and operation.

Einrichtungen in gewerblichen Küchen — Elemente zur Be- und Entlüftung — Teil 5: Luftleitungen; Gestaltung und Dimensionierung

Diese Europäische Norm legt Anforderungen an die Gestaltung, die Konstruktion und den Betrieb von Luftleitungen gewerblich genutzter Küchen fest, einschließlich der technischen Sicherheit, ergonomischer und hygienischer Aspekte.
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 und entsorgt werden.
Diese Europäische Norm gilt nicht für Lüftungsanlagen, die für den Privathaushalt bestimmt sind.
Ein Verfahren zur Überprüfung der Anforderungen ist auch festgelegt.
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 5: Conduit d’air - Conception et dimensionnement

La présente Norme européenne spécifie les exigences relatives à la conception, la construction et au fonctionnement des conduits d'air dans les cuisines professionnelles, 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 des zones de déchets alimentaires.
La présente Norme européenne s'applique aux systèmes de ventilation pour cuisines excepté ceux utilisés dans les cuisines domestiques.
Une méthode de vérification de chaque exigence est également spécifiée.
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 - 5. del: Kanali - Projektiranje in dimenzioniranje

Ta evropski standard določa zahteve za projektiranje, gradnjo in delovanje kanalov, vključno s tehnično varnostjo, ergonomičnostjo in higieničnostjo.
Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezanih prostorih in za druge naprave za predelavo živil, namenjenih 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.
Opredeljena 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 nacionalne predpise glede namestitve, zahteve glede aparatov ter pregleda, vzdrževanja in obratovanja.

General Information

Status
Published
Publication Date
25-Jul-2017
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
26-Jul-2017
Completion Date
26-Jul-2017

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 5: Luftleitungen - Gestaltung und DimensionierungÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 5: Conduit d'air - Conception et dimensionnementEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct - Design and dimensioning97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-5:2017SIST EN 16282-5:2017en,fr,de01-oktober-2017SIST EN 16282-5:2017SLOVENSKI

STANDARD
SIST EN 16282-5:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-5
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

wã Air ductâ Design and dimensioning Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie

wã Conduit d 5air æ Conception et dimensionnement
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil

wã Luftleitungenâ Gestaltung und Dimensionierung This 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 wã t r s y ESIST EN 16282-5:2017
EN 16282-5:2017 (E) 2 Contents Page

European foreword ....................................................................................................................................................... 3 1 Scope .................................................................................................................................................................... 4 2 Normative references .................................................................................................................................... 4 3 Terms and definitions ................................................................................................................................... 4 4 Construction and function ........................................................................................................................... 6 4.1 General ................................................................................................................................................................ 6 4.2 Functional requirements.............................................................................................................................. 6 4.3 Materials ............................................................................................................................................................. 9 4.4 Mounting elements ......................................................................................................................................... 9 5 Safety requirements ....................................................................................................................................... 9 5.1 General ................................................................................................................................................................ 9 5.2 Fire protection requirements .................................................................................................................. 10 6 Hygienic requirements............................................................................................................................... 11 6.1 General hygienic requirements .............................................................................................................. 11 6.2 Air treatment ................................................................................................................................................. 11 6.3 Cleaning ........................................................................................................................................................... 11 6.4 Fans in extract air ducts ............................................................................................................................. 13 7 Installation and operating instructions ............................................................................................... 13 Bibliography ................................................................................................................................................................. 15

SIST EN 16282-5:2017

EN 16282-5:2017 (E) 3 European foreword This document (EN 16282-5:2017) 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 January 2018, and conflicting national standards shall be withdrawn at the latest by January 2018. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] 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 organisations 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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16282-5:2017

EN 16282-5:2017 (E) 4 1 Scope This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, 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 and food is stored and food waste areas. This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens. A method of verification of each requirement is also specified. 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 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 779, Particulate air filters for general ventilation — Determination of the filtration performance EN 1507, Ventilation for buildings - Sheet metal air ducts with rectangular section - Requirements for strength and leakage EN 10088-1, Stainless steels - Part 1: List of stainless steels EN 12097, Ventilation for Buildings - Ductwork - Requirements for ductwork components to facilitate maintenance of ductwork systems EN 12237, Ventilation for buildings - Ductwork - Strength and leakage of circular sheet metal ducts EN 12599, Ventilation for buildings - Test procedures and measurement methods to hand over air conditioning and ventilation systems EN 13779, Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 kitchen extract air air discharged out of the kitchen (negative pressure) 3.2 fire damper device limiting the spread of fire and/or fumes through air ducts, alone or together with other elements, for a specified period of time SIST EN 16282-5:2017

EN 16282-5:2017 (E) 5 3.3 outside air air drawn from outside the building 3.4 air leakage class measure for the air leakage of an air duct system, defined by the upper limit of the air leakage rate Note 1 to entry: The air leakage of air ducts is classified in accordance with EN 12237. 3.5 fire resistance period minimum time in minutes which an element of the ventilation air ducts meet the specified requirements 3.6 outlet air air discharged to the outside (positive pressure) 3.7 air leakage rate leakage of air from ductwork 3.8 air duct conduit for transporting air 3.9 volumetric air flow rate volume of matter, which passes a given surface, divided by time 3.10 components elements installed in air ducts EXAMPLE Fans, silencers, sensors, filters, flaps 3.11 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 3.12 flexible air duct duct which can be manually longitudinally compressed or decompressed and flexed without permanently damaging the cross section area 3.13 aerosol separated grease/oil/water mixture SIST EN 16282-5:2017

EN 16282-5:2017 (E) 6 4 Construction and function 4.1 General Unless otherwise specified, the requirements shall be in accordance with EN 12237. 4.2 Functional requirements 4.2.1 General Air ducts shall be planned and constructed in such a way to ensure low energy consumption, low leakage, low heat loss and favourable sanitary conditions during their operation. Any adverse hygienic effects of the food shall be avoided. The stability of the air ducts, their connection and mounting elements shall be dimensioned appropriately to ensure that it will permanently withstand the stress and load caused by operation. Flexible supply air ducts shall be avoided as far as possible due to difficulty in cleaning. 4.2.2 Design and loss of pressure Air ducts shall be designed in such a way to ensure minimum loss of pressure. This may be achieved by: a) longitudinal and cross-connections which are flush at the inside, b) stiffening elements that are placed on the outside to avoid high air resistance, c) air rerouting without sharp edges, inner radius at least 100 mm, junctions preferably with guiding elements, d) no sudden changes in cross section, e) in the case of changes in the cross-sectional angle of inclination shall be less than 45° f) smooth internal walls and joints. 4.2.3 Special requirements for extract and outlet air ducts Extract and outlet air ducts and their connections shall be aerosol-proof and visible escape of aerosol is not permitted. Soldered/brazed or welded connections or connections with permanently elastic and aerosol-resistant sealing materials are deemed appropriate and may be used. The use of flexible air ducts is not permitted. Chinamans hat type exhaust air outlets shown in Figure 1 shall not be used.

Figure 1 — Chinamans hat type air outlet SIST EN 16282-5:2017

EN 16282-5:2017 (E) 7 4.2.4 Air leakage Outside and supply air ducts with round and rectangular cross section shall meet at least the requirements of EN 12237 or EN 1507, air leakage class B. Extract and outlet air ducts with round and rectangular cross section shall conform to the requirements of EN 12237 or EN 1507 or EN 13779, air leakage class C. 4.2.5 Silencers Materials which are harmless for health and which cannot become a culture medium for microorganisms shall be used for the fabrication of silencers. Silencer materials shall not release any harmful substances, such as gases or parts of fibres. The surface of silencers shall be abrasion-proof, smooth, easy to clean and when installed in extract and outgoing air ducts they shall be liquid-proof, water-resistant, and resistant to aerosol. Silencers shall be packaged appropriately for transport and storage to avoid any contamination. It shall be pos

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