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
Technical Committee
Current Stage
98 - Abandoned project (Adopted Project)
Start Date
28-Sep-2016
Due Date
03-Oct-2016
Completion Date
28-Sep-2016

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SLOVENSKI STANDARD
oSIST prEN 16282-9:2012
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
oSIST prEN 16282-9:2012 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 16282-9:2012
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oSIST prEN 16282-9:2012
EUROPEAN STANDARD
DRAFT
prEN 16282-9
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.
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oSIST prEN 16282-9:2012
prEN 16282-9:2011 (E)
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

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oSIST prEN 16282-9:2012
prEN 16282-9:2011 (E)
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 –

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.
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oSIST prEN 16282-9:2012
prEN 16282-9:2011 (E)
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

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oSIST prEN 16282-9:2012
prEN 16282-9:2011 (E)
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

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oSIST prEN 16282-9:2012
prEN 16282-9:2011 (E)
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
...

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