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

Overview

prEN 16282-5 is a European standard developed by CEN that focuses on the design and dimensioning of air ducts used in ventilation systems for commercial kitchens and other food processing facilities. This standard specifically applies to ventilation components intended for commercial use and excludes domestic kitchens and spaces above kitchen ventilation ceilings (ceiling pressure rooms). It establishes essential requirements for the design, installation, maintenance, and inspection of air duct systems, integrating safety, ergonomic, and sanitary features critical for commercial kitchen environments.

Key Topics

• Scope and Application

  • Applies exclusively to commercial kitchen ventilation systems and food processing ventilation components.
  • Does not cover domestic kitchen ducts or certain building ceiling spaces.

• Design and Functional Requirements

  • Guidelines for air duct design focusing on minimizing pressure loss and ensuring optimal airflow.
  • Special provisions for exhaust and outlet ducts to safely manage cooking fumes and waste gases.
  • Requirements for duct tightness and sound attenuation, including the use of silencers.
  • Dimensioning principles that ensure efficient ventilation system performance.
  • Integration of equipotential bonding and lightning protection for safety.
  • Thermal insulation requirements to maintain operational efficiency.

• Materials and Mounting

  • Specifications for materials such as chrome-nickel steel ducts and concrete air ducts suitable for kitchen environments.
  • Recommendations for mounting elements to secure the ductwork safely within commercial facilities.

• Safety and Ergonomics

  • Detailed safety criteria tailored to ducts located both inside and outside the kitchen environment.
  • Ergonomic considerations ensuring accessibility and ease of maintenance without compromising performance or safety.

• Hygienic Standards

  • Strict hygiene protocols addressing supply air treatment, cleaning access points, and surface cleanliness during installation.
  • Guidelines for cleaning intervals to prevent contamination and maintain air quality.
  • Requirements for fans installed in exhaust air ducts to ensure sanitary operation.

• Installation and Operation

  • Best practices for the installation process combined with clear operating instructions to ensure compliance and system longevity.

Applications

prEN 16282-5 is essential for the design and maintenance of ventilation ductwork in a range of commercial kitchen settings, including:

• Restaurants and large-scale catering kitchens
• Institutional kitchens in hospitals, schools, and universities
• Food processing plants and facilities
• Hotels with commercial kitchen operations

This standard helps ensure that ventilation systems in these environments operate safely, efficiently, and hygienically, contributing to improved air quality and compliance with health and safety regulations. Compliance with prEN 16282-5 supports system designers, installers, and facility operators in optimizing ventilation infrastructure, reducing fire risks, and facilitating cleaning and maintenance tasks in demanding commercial kitchen settings.

Related Standards

prEN 16282-5 is part of a comprehensive series of standards addressing commercial kitchen ventilation:

• prEN 16282-1: General requirements and calculation methods for kitchen ventilation systems
• prEN 16282-2: Design and safety of kitchen ventilation hoods
• prEN 16282-3: Kitchen ventilation ceilings - design and safety requirements
• prEN 16282-4: Air inlets and outlets for ventilation systems
• prEN 16282-6: Aerosol separators design and safety
• prEN 16282-7: Installation and use of fixed fire suppression systems
• prEN 16282-8: Requirements and testing for cooking fume treatment installations
• prEN 16282-9: Test methods for capture and containment performance of extraction systems

Additionally, referenced documents such as DIN 1946-2 (ventilation technical health requirements), DIN 4102-6 (fire behavior of ventilation ducts), and EN 12237 (ductwork strength and leakage) complement the detailed provisions of prEN 16282-5.

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By adhering to prEN 16282-5, stakeholders in the commercial kitchen industry can enhance air duct system design, maintain safe and hygienic environments, and support sustainable operation compliant with European ventilation standards.

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 . 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

1 Scope
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.
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.
DIN 1946-2, Ventilation and air conditioning; technical health requirements
DIN 4102-4, Fire behaviour of building materials and building components; synopsis and application of
classified building materials, components and special components
DIN 4102-6, Fire Behaviour of Building Materials and Building Components; Ventilation Ducts; Definitions,
Requirements and Tests
DIN 10516, Food hygiene - Cleaning and disinfection
prEN 16282-1, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
1: General requirements including calculation method
prEN 16282-2, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
2: Kitchen ventilation hoods; Design and safety requirements
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 16282-6, 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 – test methods
EN 779, Particulate air filters for general ventilation - Determination of the filtration performance
EN 933-4, Tests for geometrical properties of aggregates - Part 4: Determination of particle shape; shape
index
EN 10088-2, Stainless steels - Part 2: Technical delivery conditions for sheet/plate and strip of corrosion
resisting steels for general and construction purposes
EN 12237, Ventilation for buildings - Ductwork - Strength and leakage of circular sheet metal ducts
EN 12599, Ventilation for buildings - Test procedures and measuring methods for handing over installed
ventilation and air conditioning systems
Standards of the series
EN 50164, Lightning protection components (LPC)
VDI 2081 Sheet 1, Noise generation and noise reduction in ventilation and air-conditioning systems
VDI 2087, Air ducts - Operating and construction fundamentals
VDI 3803, Air-conditioning systems - Structural and technical principles
VDI 6022 Sheet 3, Hygienic standards for ventilation and air-conditioning systems in production facilities and
business enterprises
3 Terms and definitions
For the purposes of this European Standard, the following terms and definitions apply.
NOTE Some terms receive acronyms which are used in the drawings of the planning and construction phases.
3.1
Kitchen exhaust air
AB
Air discharged out of the kitchen (line with negative pressure)
3.2
Fire spread shut-off device
Device limiting spread of fire through air ducts, preventing alone or together with other elements (e.g.
detaching devices) the spread of fire and/or fume through air ducts for a specified period of time
3.3
Outside air
AU
Air sucked in from the outside
3.4
Tightness class
Measure for the tightness of an air duct system defined by the upper limit of the air leakage rate
NOTE The tightness of air ducts is classified in accordance with EN 12237 as class A, B or C.
3.5
Fire resistance period
Minimum time in minutes during which an element of ventilation air ducts is meeting the specified
requirements
3.6
Fire rating
Classification for an element of a ventilation duct on the basis of its fire resistance period.
NOTE The fire rating of elements of ventilation ducts is determined in accordance with DIN 4102-6 Table 1.
Table 1 — of DIN 4102-6 L and K fire rating
Fire rating of pipes and pipe fittings Fire rating of shut-off devices Fire resistance period in
of air ducts against spread of fire in air ducts minutes
(fire protection flaps)
L 30 K 30
≥ 30
L 60 K 60
≥ 60
L 90 K 90
≥ 90
L 120 --
≥ 120
3.7
Outlet air
FO
Air discharged to the outside (line with positive pressure)
3.8
Air leakage factor
Airtightness of an air duct defined as air leakage rate per air duct casing area unit.
1 2
NOTE The air leakage factor is given in m³ • s- • m- .
3.9
Air leakage rate
Leakage of an air duct which is exposed to anair pressure.
3.10
Air duct
(in case of fire protection equipment: ventilation duct)
Conduit for transporting air, used to transport airinto and out of rooms
3.11
Volumetric air flow rate
Quotient of air volume and time
3.12
Components
Elements installed in air ducts such as fans, silencers, sensors, filters, flaps an so on
3.13
Kitchens
Rooms and parts of a building where food is stored, meals are prepared, served and distributed, and dishes,
pots, pans and instruments are cleaned
3.14
Kitchen supply air
ZU
Air supplied to the kitchen
3.15
Flexible air duct
Air duct which can be, by hand and in longitudinal direction, compressed or decompressed as well as bent,
without any lasting damage to the cross sectional area
4 Design and function
4.1 General
Unless otherwise specified, the requirements will be checked by way of inspection and/or measurement.
4.2 Functional requirements
4.2.1 General
Air ducts are to be planned and constructed in a way to ensure low energy consumption, low leakage, low
heat losses and favourable sanitary conditions during their operation.
Any adverse hygienic effects on the food are to be excluded with due care.
The stability of the air ducts, their connection and mounting elements has to 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 their difficult cleaning.
4.2.2 Design and loss of pressure
Air ducts are to be planned in a way to ensure minimum loss of pressure.
This can be achieved by:
 longitudinal and cross-connections which are flush at the inside,
 stiffening elements that are placed on the outside to avoid high air resistance,
 air rerouting without sharp edges, inner radius at least 100 mm, junctions preferably with guiding
elements,
 no sudden changes in cross section,
 in case of changes incross section angle of inclination less 45°, smooth internal walls.
4.2.3 Special requirements for exhaust and outlet air ducts
Exhaust and outlet air ducts and their connections shall be aerosolate-proof and no visible escape of
arerosolate is allowed
Soldered/brazed or welded connections or connections with permanently elastic and aerosolate-resistant
sealing materials are deemed appropriate.
The use of flexible air ducts is not allowed.
Chinamans hat type exhaust air outlets shall not be used.

Figure 1 - Chinamans hat type
4.2.4 Tightness
Outside and supply air ducts with round and rectangular cross section shall meet at least the requirements of
EN 12237, tightness class A.
Exhaust and outlet air ducts with round and rectangular cross section shall meet the requirements of
EN 12237, tightness class B.
4.2.5 Silencers
Only materials which are harmless for health and which cannot become a culture medium for micro organisms
are allowed to be used for the fabrication of silencers.
In operating state, silencer materials shall not release any harmful substances, parts of fibres or gases.
Their surface shall be abrasion-proof, in exhaust and outlet air ducts smooth, water-resistant, easy to clean,
aerosolate and acid-resistant and stable
To avoid any contamination of the silencers they have to be packaged appropriately for transport and storage.
Silencers have to be dismantable with usual tools.
4.2.6 Dimensioning of air ducts
4.2.6.1 General
Flow, acoustic and heat characteristics have to comply with the requirements of VDI 2081 Sheet 1 and
VDI 2087.
TWith respect to their design and st
...