Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; design and safety requirements

This European Standard specifies the requirements covering the construction and operation of air inlets and outlets components 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, food is stored.
This European Standard is applicable to 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 need to be checked by way of inspection and/or measurement.
NOTE   Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance and operation.

Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 4: Luftdurchlässe; Gestaltungs- und Sicherheitsanforderungen

Diese Europäische Norm legt Anforderungen für die Gestaltung, die Konstruktion, die Installation und den Betrieb von Luftdurchlässen fest, einschließlich der technischen Sicherheit, der Ergonomie und hygienischer Aspekte.
Diese Europäische Norm gilt für Lüftungsanlagen in gewerblich genutzten Küchen, dazugehörende Bereiche und andere Installationen in der Lebensmittelverarbeitung. Küchen sowie dazugehörige Bereiche sind spezielle Räume, in denen Speisen zubereitet, Geschirr/Geräte gewaschen bzw. gesäubert werden und Lebensmittel gelagert und entsorgt werden.
Dieser Europäische Norm gilt nicht für Luftdurchlässe, die für Küchen im Privathaushalt bestimmt sind.
An einzelnen Stellen sind Verfahren zur Überprüfung der Anforderungen definiert.
Sofern nicht anders festgelegt, sind die Anforderungen dieser Norm durch Begutachtung und/oder Nachmessen zu überprüfen.
ANMERKUNG   Bitte beachten Sie die mögliche Existenz von zusätzlichen oder alternativen nationalen Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung, Betrieb.

Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 4 : Entrées et sorties d'air ; conception et exigences de sécurité

La présente Norme européenne spécifie les exigences relatives à la construction et au fonctionnement des éléments d’entrée d'air et de sortie d’air, 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.
La présente Norme européenne s'applique aux systèmes de ventilation excepté ceux utilisés dans des cuisines domestiques.
Une méthode de vérification de chaque exigence est également spécifiée.
Sauf spécification contraire, les exigences de la présente norme nécessitent une vérification par inspection et/ou mesurage.
NOTE   Noter l'existence possible de réglementations nationales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils ainsi que l'inspection, la maintenance et le fonctionnement.

Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje v kuhinjah - 4. del: Dovodi in odvodi zraka - Projektiranje in varnostne zahteve

Ta evropski standard določa zahteve, ki zajemajo izdelavo in delovanje sestavnih delov sistemov za dovod in odvod zraka, vključno s tehnično varnostjo, ergonomičnostjo in higieničnostjo. Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezane prostore in druge naprave za predelavo živil, namenjenih komercialni uporabi. Kuhinje in povezani prostori so posebni prostori, namenjeni za pripravo jedi, pranje in čiščenje jedilnega pribora in opreme ter shranjevanje hrane.  Ta evropski standard se ne uporablja za prezračevalne sisteme v hišnih gospodinjstvih. Podana je tudi metoda za preverjanje posamezne zahteve. Ta standard predpisuje zahteve, ki zajemajo izdelavo in delovanje, vključno s tehnično varnostjo, ergonomičnostjo in higieničnostjo ter preskušanjem. Če ni drugače določeno, se zahteve tega standarda preverjajo s pregledom in/ali meritvami.  OPOMBA   Upoštevajte morebitne dodatne ali alternativne nacionalne predpise o namestitvi, zahtevah glede aparatov ter o pregledu, vzdrževanju in obratovanju.

General Information

Status
Published
Publication Date
15-Nov-2016
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Due Date
16-Nov-2016
Completion Date
16-Nov-2016

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Bauelemente in gewerblichen Küchen - Einrichtungen zur Be- und Entlüftung - Teil 4: Luftdurchlässe; Gestaltungs- und SicherheitsanforderungenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 4 : Entrées et sorties d'air ; conception et exigences de sécuritéEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; design and safety requirements97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-4:2016SIST EN 16282-4:2017en,fr,de01-april-2017SIST EN 16282-4:2017SLOVENSKI

STANDARD
SIST EN 16282-4:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-4
November
t r s x ICS
{ yä r v rä { { English Version

Equipment for commercial kitchens æ Components for ventilation in commercial kitchens æ Part

vã Air inlets and outletsâ design and safety requirements Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie

v ã Entrées et sorties d 5air â conception et exigences de sécurité
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil

vã Luftdurchlässeâ Gestaltungsæ und Sicherheitsanforderungen This European Standard was approved by CEN on

t t July
t r s xä

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 Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey andUnited 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 x 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 vã t r s x ESIST EN 16282-4:2017

EN 16282-4:2016 (E) 2 Contents Page European foreword ....................................................................................................................................................... 3 1 Scope .................................................................................................................................................................... 4 2 Normative references .................................................................................................................................... 4 3 Terms and definitions ................................................................................................................................... 5 4 Designations...................................................................................................................................................... 6 4.1 Supply air side .................................................................................................................................................. 6 4.2 Extract air side ................................................................................................................................................. 6 5 Construction and function ........................................................................................................................... 7 5.1 General remarks .............................................................................................................................................. 7 5.2 Adjustment in the room ................................................................................................................................ 7 5.2.1 Supply air passage devices .......................................................................................................................... 7 5.2.2 Extract air passage devices .......................................................................................................................... 7 5.3 Design, construction and function ............................................................................................................ 7 5.4 Air passage devices materials and surfaces .......................................................................................... 7 6 Technical safety requirements ................................................................................................................... 9 7 Hygienic requirements.................................................................................................................................. 9 7.1 General remarks .............................................................................................................................................. 9 7.2 Cleaning intervals ........................................................................................................................................ 10 8 Instructions .................................................................................................................................................... 10 8.1 Installation instructions ............................................................................................................................ 10 8.2 Operating instructions ............................................................................................................................... 11 Bibliography ................................................................................................................................................................. 12

SIST EN 16282-4:2017

EN 16282-4:2016 (E) 3 European foreword This document (EN 16282-4:2016) 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 May 2017, and conflicting national standards shall be withdrawn at the latest by May 2017. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN 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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16282-4:2017

EN 16282-4:2016 (E) 4 1 Scope This European Standard specifies the requirements covering the construction and operation of air inlets and outlets components 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, food is stored. This European Standard is applicable to 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 need to be checked by way of inspection and/or measurement. NOTE Please note the possible existence of additional or alternative 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 10088-1, Stainless steels - Part 1: List of stainless steels prEN 16282-1, Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method EN 16282-2, Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements EN 16282-3, Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 3: Kitchen ventilation ceilings - Design and safety requirements prEN 16282-6, Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 6: Aerosol separators; design and safety requirements EN ISO 3274, Geometrical product specifications (GPS) - Surface texture: Profile method - Nominal characteristics of contact (stylus) instruments (ISO 3274) EN ISO 4287, Geometrical product specifications (GPS) - Surface texture: Profile method - Terms, definitions and surface texture parameters (ISO 4287) EN ISO 4288, Geometrical product specifications (GPS) - Surface texture: Profile method - Rules and procedures for the assessment of surface texture (ISO 4288) EN ISO 13565-1, Geometrical product specifications (GPS) - Surface texture: Profile method; surfaces having stratified functional properties - Part 1: Filtering and general measurement conditions (ISO 13565-1) EN ISO 13565-2, Geometrical product specifications (GPS) - Surface texture: Profile method; surfaces having stratified functional properties - Part 2: Height characterization using the linear material ratio curve (ISO 13565-2) SIST EN 16282-4:2017

EN 16282-4:2016 (E) 5 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 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 3.2 supply air side 3.2.1 supply air distributor component in circular, quadratic or rectangular construction with built-in parts steering air in different direction 3.2.2 textile air passage device lint-free fabric hose permeable to air installed in ceiling area for low induction when supplying air 3.2.3 air passage components and respective air flow modes of supply air 3.2.3.1 displacement air terminal device wall device for creating an horizontal unidirectional air flow, located near to the floor for the supply of low velocity and turbulence free air movement Note 1 to entry: It looks like a box with perforated outlets incorporating arrangements steering and distributing the air. 3.2.3.2 displacement air terminal device ceiling device for creating a vertical unidirectional air flow, located in the ceiling for the supply of low velocity and turbulence free air movement 3.2.3.3 mixed stream air passage device air supply components for direct installation in plane ceilings with high velocity air impulse Note 1 to entry: Used as vertical, horizontal and tangential air outlet. 3.3 extract air side 3.3.1 aerosol separated grea

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