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

Capture and containment performance of extraction systems for commercial kitchen - Test methods

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.

Appareils pour la grande cuisine - Systèmes pour la ventilation de 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 komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 9. del: Pridobitev in obvladovanje uspešnosti pridobivanja sistemov - Preskusne metode

General Information

• Status: Not Published
• Public Enquiry End Date: 30-Jan-2012
• 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: 28-Sep-2016
• Due Date: 03-Oct-2016
• Completion Date: 28-Sep-2016
• 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 16282-9:2014 - 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

Overview

The oSIST prEN 16282-9:2012 standard, developed by CEN (European Committee for Standardization), focuses on the testing methods for evaluating the capture and containment performance of extraction systems used in commercial kitchens. This standard is a crucial part of the broader prEN 16282 series that addresses ventilation components designed specifically for professional cooking environments.

oSIST prEN 16282-9:2012 defines procedures to measure how effectively extraction systems capture and contain grease-laden cooking vapors, heat, and other airborne products generated during cooking. These test methods are performed under simulated cooking conditions using thermal plumes generated by standardized appliances to evaluate real-world performance. The standard plays a vital role in ensuring kitchen ventilation systems work efficiently to maintain indoor air quality, safety, and energy efficiency in commercial foodservice operations.

Key Topics

• Capture and Containment Performance: The core focus of this standard is assessing the ability of ventilation extraction systems-especially hoods-to capture emissions from cooking appliances and contain them within the ventilation reservoir without leakage into the kitchen environment.

• Test Methods: The document outlines the precise test setup, including the use of airtight rooms with controlled airflow, compensated by make-up air systems to balance exhaust flow. Testing incorporates flow visualization techniques such as Schlieren imaging and shadowgraphy to visualize airflow patterns and identify leakage points.

• Measurement Criteria: Key parameters include static pressure differential, energy consumption rates of appliances and fans, and the determination of the threshold of capture and containment - the minimum airflow rates necessary during non-cooking and heavy cooking conditions to fully capture cooking effluents.

• Standardized Test Environment: Tests are conducted in an airtight room with controlled compensating air to replicate the actual kitchen setting, accounting for influences such as aspect ratio of openings, air leakage rates, and positioning of appliances.

• Energy Efficiency Considerations: Definitions and procedures cover average energy consumption during cooking and non-cooking phases, recognizing the importance of balancing ventilation effectiveness with energy use in commercial kitchens.

Applications

• Design of Commercial Kitchen Ventilation Systems: oSIST prEN 16282-9:2012 serves manufacturers, engineers, and installation professionals by providing a standard method to verify the performance of kitchen extraction hoods and ventilation components during the design and selection process.

• Performance Validation for Compliance: Foodservice facilities and regulators can use this standard to confirm that installed ventilation systems meet safety, hygiene, and operational performance benchmarks under realistic cooking load conditions.

• Energy Optimization in Commercial Kitchens: By accurately measuring capture efficiency at varying airflow rates, kitchens can optimize ventilation rates to reduce energy waste, improving sustainability without compromising air quality or fire safety.

• Manufacturer Product Testing: Equipment manufacturers can utilize the test methods to demonstrate product performance, supporting claims related to airflow requirements, capture efficiency, and system design improvements.

Related Standards

oSIST prEN 16282-9:2012 is part of a comprehensive series addressing kitchen ventilation components, including:

• prEN 16282-1: General requirements and calculation methods for kitchen ventilation systems.
• prEN 16282-2: Design and safety requirements for kitchen ventilation hoods.
• prEN 16282-3: Requirements for kitchen ventilation ceilings.
• prEN 16282-4: Design of air inlets and outlets related to kitchen ventilation.
• prEN 16282-5: Dimensions and design specifications for air ducts.
• prEN 16282-6: Aerosol separators design and safety guidelines.
• prEN 16282-7: Installation and use of fixed fire suppression systems.
• prEN 16282-8: Requirements and testing for cooking fumes treatment.

Additionally, oSIST prEN 16282-9:2012 references important ISO standards for airflow measurement such as:

• EN ISO 5801: Industrial fan performance testing.
• ISO 5167 series: Measurement principles for fluid flow using pressure differential devices.

These interconnected standards ensure a holistic approach to the safety, efficiency, and effectiveness of commercial kitchen ventilation systems.

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Keywords: commercial kitchen ventilation, capture and containment, extraction systems, kitchen hood testing, ventilation performance, cooking vapors, airflow measurement, make-up air, energy efficiency, oSIST prEN 16282-9:2012, CEN kitchen ventilation standards, commercial kitchen equipment testing, ventilation system design.

Standards Content (Sample)

SLOVENSKI STANDARD
01-januar-2012
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
Appareils pour la grande cuisine - Systèmes pour la ventilation de 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
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
DRAFT
NORME EUROPÉENNE
EUROPÄISCHE NORM
November 2011
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
Appareils pour la grande cuisine - Systèmes pour la Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation de cuisines professionnelles - Partie 9: Efficacité
von gewerblichen Küchen - Teil 9: Erfassung,
de captage et de retenue des systèmes d'extraction - Abführungsverhalten und Effizienz - Prüfverfahren
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, 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 16282-9:2011: E
worldwide for CEN national Members.

Contents Page
Foreword .3
1 Scope .3
2 Normative references .4
3 Terms and definitions .4
3.1 Aspect ratio .4
3.2 Energy rate .4
3.3 Cooking energy consumption rate .4
3.4 Fan and control energy rate .4
3.5 Product performance: Capture and containment .4
3.6 Energy consumption rate during non-cooking process.4
3.7 Measured energy input rate .5
3.8 Rated energy input rate .5
3.9 Compensating air.5
3.10 Make-up air .5
3.10.1 Integrated hood plenums .5
3.11 Threshold of capture and containment .5
3.12 Simulated thermal plume challenge .5
4 Calibration .6
5 Equipment .6
5.1 Introduction .6
5.2 Flow Enhancement Visualisation Systems .6
5.2.1 Optical Systems .6
5.2.2 Illumination .7
5.3 Configuration for airtight room .7
6 Test preparation .9
6.1 General .9
6.2 Test appliances . 10
6.3 Local make-up air . 10
7 Preparation of apparatus . 11
7.1 Appliance cooking simulation . 11
7.2 Appliance location and position . 11
8 Test procedure . 12
8.1 Hood capture and containment performance . 12
8.2 Hood static pressure drop at capture and containment airflow rates . 12
8.3 Test procedure . 12
9 Hood effectiveness & report . 13
9.1 Hood effectiveness . 13
9.2 Report . 14
Annex A (informative) Bibliography . 16

Foreword
This document (prEN 16282-9:2011) 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.
Basic intention of this document is to evaluate extraction system components with regards to the calculation
given in prEN 16282 – 1. A factor X should be added to the calculation formula of V in 10.3 of prEN 16282 –
th
1. This factor is to be set at 0,6 (default factor used in order to ensure the safety of a even very bad designed
system) if a manufacturer of components chose not to carry out the tests of this standard prEN 16282 – 9.
With the test of this part 9 it can be shown that an extraction system is able to work properly with the air flow
calculated according to prEN16282 – 1 or even better. Clause 10 of this part shall contain the calculation of
the above described factor X.
The document is drafted for extraction systems in general. Special information / tests for hoods, ceilings or
other extraction systems will / can be added in annexes.
 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: Installation for treatment of cooking fumes – Requirements and tests
 Part 9: Capture and containment performance of extraction systems for commercial kitchen – test
methods
1 Scope
This standard is intended to measure the capture and containment performance of ventilation extraction
systems during simulated cooking conditions of an extraction device installed over standardized cooking
appliance thermal plume challenges under specified appliance configurations and positioning, in kitchens and
other companies processing foodstuffs intended for commercial use.
This test method describes flow visualization techniques that are used to determine the threshold of capture
and containment 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.
The test procedure determines static pressure differential after the exhaust collar of the hood.
It does not apply to household kitchens.
It does not address safety concerns, if any, associated with its use.
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.
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
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
The average rate at which an appliance consumes energy during a specified condition (for example, non
cooking or cooking).
3.3 Cooking energy consumption rate
The average rate of energy consumed by the appliance(s) during cooking.
3.4 Fan and control energy rate
The average rate of energy consumed by fans, controls, or other accessories associated with cooking
appliance(s). This energy rate is an average during preheat, non cooking, and cooking tests.
3.5 Product performance: Capture and containment
The ability of the ventilation system to capture and contain grease-laden cooking vapors, convective heat, and
other products of cooking processes. The extraction 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 during non-cooking process
The 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
The 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
The 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, vapor,
and contaminants being expelled (also referred to as make-up air). Can be dedicated make-up air directed
locally in the vicinity of the hood, transfer air, or a combination.
3.10 Make-up air
The part of compensating air which is supplied through the hood, generally in the front face. This doesn’t’
include airflows supplied directly into the hood for captation purpose.
3.10.1 Integrated hood plenums
3.10.1.1
Air curtain supply, n - compensating air that it is introduced vertically downward, typically from the front edge
of the hood.
3.10.1.2
Backwall supply, n - compensating air delivered behind and below the cooking appliance line, typically through
a ducted wall plenum. Sometimes referred to as rear supply.
3.10.1.3
Front face supply, n - compensating air that it is introduced into the kitchen space through the front face of the
hood.
3.10.1.4
Internal supply, n-compensating air delivered directly to the interior of an exhaust hood such that it is
exhausted without entering the occupied space. Sometimes referred to as short-circuit supply.
3.11 Threshold of capture and containment
The conditions of hood operation in which minimum flow rates are just sufficient to capture and contain the
products generated by the appliance(s). 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.
4 Calibration
Calibrate the instrumentation and data acquisition system in accordance with device requirements to ensure
accuracy of measurements.
Relative humidity (RH) accuracy 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
against a NIST-traceable temperature reference 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
shown schematically in figures 2. The minimum volume of the room shall be 170 m . The method of airflow
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 configuration, if applicable, are ducted and connected to a compensating air fan. The test
facility includes
...