prEN 16282-5

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

This standard applies to air ducts of ventilation systems in kitchens and other food processing facilities which
are, according to their type and construction, intended for commercial use. It does not apply to domestic
kitchens and the space between the kitchen ventilation ceiling and the ceiling of the building situated above it
(ceiling pressure rooms).
This standard specifies specific requirements for the design, installation and maintenance of air passages
including safety-relevant, ergonomic and sanitary features and their examination.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 5: Luftleitungen

Diese Norm gilt für Luftleitungen von Be- und Entlüftungssystemen in Küchen und anderen
lebensmittelverarbeitenden Betrieben, die nach Art und Ausführung für den gewerbsmäßigen Gebrauch
bestimmt sind. Sie gilt nicht für Haushaltsküchen und Räume zwischen der Küchenlüftungsdecke und einer
darüber liegenden Gebäudedecke (Deckendruckräume).
Diese Norm legt spezifische Anforderungen für die Projektierung, Montage und Instandhaltung von
Luftleitungen, einschließlich der sicherheitstechnischen, ergonomischen und hygienischen Merkmale und
deren Prüfung fest.

Equipement pour cuisines professionnelles - Eléments de ventilation pour cuisines professionnelles - Partie 5: Conduit d'air - Conception et dimensionnement

La présente norme s'applique aux conduits d'air des systèmes de ventilation installés dans les cuisines et autres installations de transformation des produits alimentaires destinées à un usage commercial de par leur nature et leur fabrication. Elle ne s'applique pas aux cuisines domestiques et à l'espace entre le plafond ventilé de cuisine et le plafond du bâtiment situé au-dessus de lui (espaces de pression de plafond).
La présente norme spécifie les exigences spécifiques relatives à la conception, à l'installation et à l'entretien des passages d'air, y compris les aspects liés à la sécurité, à l'ergonomie et à l'hygiène et leur contrôle.

Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 5. del: Zračni kanali - Projektiranje in dimenzioniranje

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 16282-5:2011 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct - Design and dimensioning

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO=UDþQLNDQDOL3URMHNWLUDQMHLQGLPHQ]LRQLUDQMH
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 5: Air duct - Design and dimensioning
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 5: Luftleitungen
Equipement pour cuisines professionnelles - Eléments de ventilation pour cuisines
professionnelles - Partie 5: Conduit d'air - Conception et dimensionnement
Ta slovenski standard je istoveten z: prEN 16282-5
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
in commercial kitchens - Part 5: Air duct - Design and
dimensioning
Equipement pour cuisines professionnelles - Eléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 5: von gewerblichen Küchen - Teil 5: Luftleitungen
Conduit d'air - Conception et dimensionnement
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 16282-5:2011: E
worldwide for CEN national Members.

Contents Page
Foreword .3
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 Design and function .8
4.1 General .8
4.2 Functional requirements .8
4.2.1 General .8
4.2.2 Design and loss of pressure .8
4.2.3 Special requirements for exhaust and outlet air ducts .8
4.2.4 Tightness .9
4.2.5 Silencers .9
4.2.6 Dimensioning of air ducts .9
4.2.7 Discharge of waste gases from installed gas equipment . 10
4.2.8 Equipotential bonding and lightning protection . 10
4.2.9 System adjustment . 10
4.2.10 Insulation . 11
4.3 Materials . 11
4.3.1 General . 11
4.3.2 Chrome-nickel steel air ducts . 11
4.3.3 Concrete air ducts . 11
4.4 Mounting elements . 12
5 Safety requirements . 12
5.1 General . 12
Requirements for air ducts in and outside kitchens . 12
5.1.1 Special requirements for air ducts within the kitchen . 13
5.1.2 Special requirements for air ducts outside the kitchen. 13
6 Ergonomic requirements . 15
7 Hygienic requirements . 15
7.1 General . 15
7.2 Supply air treatment . 16
7.3 Cleaning . 16
7.3.1 Cleanout openings. 16
7.3.2 Cleaning and cleanness during air duct installation . 18
7.3.3 Cleaning intervals . 18
7.4 Fans in exhaust air ducts . 18
8 Installation and operating instructions . 18
Bibliography . 20

Foreword
This document (prEN 16282-5:2011) 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 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 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

Contents Page
Foreword .3
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 Design and function .8
4.1 General .8
4.2 Functional requirements .8
4.2.1 General .8
4.2.2 Design and loss of pressure .8
4.2.3 Special requirements for exhaust and outlet air ducts .8
4.2.4 Tightness .9
4.2.5 Silencers .9
4.2.6 Dimensioning of air ducts .9
4.2.7 Discharge of waste gases from installed gas equipment . 10
4.2.8 Equipotential bonding and lightning protection . 10
4.2.9 System adjustment . 10
4.2.10 Insulation . 11
4.3 Materials . 11
4.3.1 General . 11
4.3.2 Chrome-nickel steel air ducts . 11
4.3.3 Concrete air ducts . 11
4.4 Mounting elements . 12
5 Safety requirements . 12
5.1 General . 12
Requirements for air ducts in and outside kitchens . 12
5.1.1 Special requirements for air ducts within the kitchen . 13
5.1.2 Special requirements for air ducts outside the kitchen. 13
6 Ergonomic requirements . 15
7 Hygienic requirements .
...