oSIST prEN 16282-9:2014

Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 9: Capture and containment performance of extraction systems - Test methods

This European Standard specifies the requirements for the test methods for the capture and containment performance of extraction systems in commercial kitchens, including the 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, and where tableware and equipment is washed and cleaned and food is stored.
This European Standard is not applicable is not applicable to kitchen ventilation systems that are used in domestic kitchens.
Unless otherwise specified, the requirements of this standard shall 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.
The test method in accordance with this standard describes flow visualization techniques that are used to determine the threshold of capture and containment for non-cooking and specified heavy cooking conditions. The threshold of capture and containment can be used to estimate minimum flow rates for hood/appliance systems.
This European standard does not address safety concerns, if any, associated with its use.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 9: Erfassung, Abführungsverhalten und Effizienz - Prüfverfahren

Diese Norm gilt für die Messung, der Erfassung, das Abführungsverhalten und die Effizienz von Lüftungs- und Absauganlagen während simulierter Kochbedingungen. Hierzu wird eine installierte Absauganlage über einem normierten Kochgerät mit thermischer Abluft unter spezifischer Geräteeinstellung- und Positionierung eingesetzt. Diese Norm gilt für Küchen und anderen Nahrungsmittel verarbeitende Firmen zur kommerziellen Nutzung.
Dieses Prüfverfahren beschreibt Strömungsvisualisierungstechniken welche zur Bestimmung der Grenzwerte der Erfassung und des Abführungsverhaltens bei nicht-kochenden und stark-kochenden Bedingungen benötigt werden. Die Grenzwerte der Erfassung und des Abführungsverhaltens können zur Bestimmung von Strömungsraten für Dunstabzugshauben genutzt werden.
Das Prüfverfahren ermittelt die statische Druckdifferenz nach dem Abluftstutzen der Abzugshaube.
Sie gilt nicht für Haushaltsküchen.
Sie spricht keine Sicherheitsrisiken an, die mit den Prüfverfahren in Verbindung stehen.

Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 9: Efficacité de captage et de retenue des systèmes d'extraction - Méthodes d'essai

La présente norme a pour objet de mesurer l’efficacité de captage et de retenue des systèmes d'extraction par ventilation dans des conditions simulées de cuisson pour un dispositif d'extraction installé au-dessus des panaches thermiques normalisés de substitution d'appareils de cuisson dans des configurations et un positionnement spécifiés des appareils, dans des cuisines et autres installations de transformation des produits alimentaires destinées à un usage commercial.
La présente méthode d'essai décrit les techniques de visualisation des écoulements qui sont utilisées pour déterminer le seuil de captage et de retenue dans des conditions sans cuisson et dans des conditions spécifiées de cuisson intensive. Le seuil de captage et de retenue peut être utilisé pour estimer les débits minimaux pour les systèmes hotte/appareil.
Le mode opératoire d'essai détermine la différence de pression statique après le collier d'évacuation de la hotte.
La présente norme ne s'applique pas aux cuisines domestiques.
La présente norme ne traite pas des questions de sécurité éventuellement associées à son utilisation.

Oprema za gostinstvo - Sestavni deli za prezračevanje v kuhinjah - 9. del: Lastnosti zajema in zadrževanja ekstrakcijskih sistemov - Preskusne metode

General Information

• Status: Not Published
• Public Enquiry End Date: 11-Jan-2015
• ICS: 91.140.30 - Ventilation and air-conditioning systems
• ICS: 97.040.99 - Other kitchen equipment
• Technical Committee: OGS - Heating for buildings
• Current Stage: 98 - Abandoned project (Adopted Project)
• Start Date: 16-May-2017
• Due Date: 21-May-2017
• Completion Date: 16-May-2017
• Ref Project: prEN 16282-9 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 9: Capture and containment performance of extraction systems - Test methods

Relations

• Revised: oSIST prEN 16282-9:2012 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 9: Capture and containment performance of extraction systems - Test methods
• Effective Date: 01-Dec-2014

Standards Content (Sample)

SLOVENSKI STANDARD
oSIST prEN 16282-9:2014
01-december-2014
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO3ULGRELWHYLQREYODGRYDQMHXVSHãQRVWLSULGRELYDQMDVLVWHPRY
3UHVNXVQHPHWRGH
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 9: Capture and containment performance of extraction systems - Test methods
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 9: Erfassung, Abführungsverhalten und Effizienz - Prüfverfahren
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 9: Efficacité de captage et de retenue des systèmes d'extraction
- Méthodes d'essai
Ta slovenski standard je istoveten z: prEN 16282-9
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-9:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 16282-9:2014

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oSIST prEN 16282-9:2014

EUROPEAN STANDARD
DRAFT
prEN 16282-9
NORME EUROPÉENNE

EUROPÄISCHE NORM

October 2014
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
in commercial kitchens - Part 9: Capture and containment
performance of extraction systems - Test methods
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 9: von gewerblichen Küchen - Teil 9: Erfassung,
Efficacité de captage et de retenue des systèmes Abführungsverhalten und Effizienz - Prüfverfahren
d'extraction - Méthodes d'essai
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, 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 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

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-9:2014 E
worldwide for CEN national Members.

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oSIST prEN 16282-9:2014
prEN 16282-9:2014 (E)
Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms and definitions .5
4 Calibration .7
5 Equipment .7
5.1 Introduction .7
5.2 Flow Enhancement Visualization Systems .7
5.2.1 Optical Systems .7
5.2.2 Illumination .7
5.3 Configuration for airtight room .8
6 Test preparation .9
6.1 General .9
6.2 Test appliances .9
6.3 Local make-up air .9
7 Preparation of apparatus . 10
7.1 Appliance cooking simulation . 10
7.2 Appliance location and position . 10
8 Test procedure . 10
8.1 Capture and containment performance . 10
8.2 Static pressure drop at capture and containment airflow rates . 10
8.3 Test procedure . 11
9 Effectiveness & report . 12
9.1 Effectiveness . 12
9.2 Report . 12
Bibliography . 15

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oSIST prEN 16282-9:2014
prEN 16282-9:2014 (E)
Foreword
This document (prEN 16282-9:2014) 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.
Basic intention of this document is to evaluate extraction system components with regards to the calculation
given in prEN 16282 – 1. A factor e should be added to the formula (8) in 10.3 of prEN 16282–1. This factor
eff
is to be set at 1,0 default factor used in order to ensure the safety of even a badly designed system if a
manufacturer of components chose not to carry out the tests of this standard prEN 16282–9. With the test in
this Part 9 it can be shown that an extraction system is able to work properly with the airflow calculated in
accordance with prEN 16282–1 or better. Clause 9.1 of this part contains the calculation of the above
described factor e .
eff
The document is drafted for extraction systems in general. Special information/tests for hoods, ceilings or
other extraction systems can be added in annexes. 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 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
 Part 9: Capture and containment performance of extraction systems – Test methods


3

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oSIST prEN 16282-9:2014
prEN 16282-9:2014 (E)
1 Scope
This European Standard specifies the requirements for the test methods for the capture and containment
performance of extraction systems in commercial kitchens, including the 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, and where tableware and equipment is washed and cleaned and
food is stored.
This European Standard is not applicable to kitchen ventilation systems that are used in domestic kitchens.
Unless otherwise specified, the requirements of this standard shall 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.
The test method in accordance with this standard describes flow visualization techniques that are used to
determine the threshold of capture and containment for non-cooking and specified heavy cooking conditions.
The threshold of capture and containment can be used to estimate minimum flow rates for hood/appliance
systems.
This European standard does not address safety concerns, if any, associated with its use.
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.
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
EN ISO 5801, Industrial fans - Performance testing using standardized airways
ISO 5167-1, Measurement of fluid flow by means of pressure differential devices inserted in circular cross-
section conduits running full - Part 1: General principles and requirements
ISO 5167-2, Measurement of fluid flow by means of pressure differential devices inserted in circular cross-
section conduits running full - Part 2: Orifice plates
ISO 5167-3, Measurement of fluid flow by means of pressure differential devices inserted in circular cross-
section conduits running full - Part 3: Nozzles and Venturi nozzles
ISO 5167-4, Measurement of fluid flow by means of pressure differential devices inserted in circular cross-
section conduits running full - Part 4: Venturi tubes
4

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prEN 16282-9:2014 (E)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
aspect ratio
ratio of length to width of an opening or grill
3.2
energy rate
average rate at which an appliance consumes energy during a specified condition
Note 1 to entry: For example, non-cooking or cooking.
3.3
cooking energy consumption rate
average rate of energy consumed by the appliance(s) during cooking
3.4
fan and control energy rate
average rate of energy consumed by fans, controls, or other accessories associated with cooking appliance(s)
Note 1 to entry: This energy rate is an average during preheat, non-cooking, and cooking tests.
3.5
product performance: Capture and containment
ability of the ventilation system to capture and contain grease-laden cooking vapours, convective heat, and
other products of cooking processes
Note 1 to entry: The exhaust system capture refers to the products getting into the extraction system reservoir from
the area under the extraction system while containment refers to the products staying in the extraction system reservoir.
3.6
energy consumption rate
average rate at which an appliance consumes energy while it is non-cooking, holding, or ready-to-cook, at a
temperature
3.7
measured energy input rate
maximum or peak rate at which an appliance consumes energy measured during appliance preheat, that is,
measured during the period of operation when all gas burners or electric heating elements are set to the
highest setting
3.8
rated energy input rate
maximum or peak rate at which an appliance consumes energy as rated by the manufacturer and specified on
the appliance nameplate
3.9
compensating air
air deliberately supplied into the space (test room), and to the exhaust hood to compensate for the air, vapour,
and contaminants being expelled
Note 1 to entry: This can be dedicated make-up air directed locally in the vicinity of the hood, transfer air, or a
combination.

5

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oSIST prEN 16282-9:2014
prEN 16282-9:2014 (E)
3.10
make-up air
part of compensating air which is supplied through the hood, generally in the front face which does not include
airflows supplied directly into the hood for capitation purpose
3.10.1 Integrated hood plenums
3.10.1.1
air curtain supply
compensating air that is introduced vertically downward, typically from the front edge of the hood
3.10.1.2
backwall supply
compensating air delivered behind and below the cooking appliance line, typically through a ducted wall
plenum
Note 1 to entry: This is sometimes referred to as rear supply.
3.10.1.3
front face supply
compensating air that is introduced into the kitchen space through the front face of the hood
3.10.1.4
internal supply
compensating air delivered directly to the interior of an exhaust hood such that it is exhausted without entering
the occupied space
Note 1 to entry: This is sometimes referred to as short-circuit supply.
3.11
threshold of capture and containment
conditions of hood operation in which minimum flow rates are just sufficient to capture and contain the
products generated by the appliance(s)
Note 1 to entry: In this context, two minimum capture and containment points can be determined, one for appliance
non-cooking condition, and the other for heavy-load cooking condition.
3.12
simulated thermal plume challenge
an appliance plume that duplicates the actual cooking effluent and/or thermal plume from an appliance or line
of appliances
3.13
walk-by
person walk by 45 cm away from appliance at 1 m/s
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4 Calibration
Calibrate the instrumentation and data acquisition system in accordance with device requirements to ensure
accuracy of measurements.
The relative humidity (RH) accuracy shall be within ± 5 % at 40 % RH and at 95 % RH.
Calibrate all temperature sensors in the temperature measurements systems upon receipt to within ± 0.5 °C
over the range of expected measurements.
5 Equipment
5.1 Introduction
The general configurations and devices necessary to perform this test method include an airtight room as
3
. The method of airflow
shown schematically in Figure 2. The minimum volume of the room shall be 170 m
measurement differs between the types of room used.
The exhaust hood under test is hung and connected to an exhaust duct and fan. The terminal devices of the
compensating air con
...