SIST EN 16282-2:2017
(Main)Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements
Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements
This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, 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 and food waste areas.
This European Standard is not applicable to hoods that are used in domestic kitchens.
A method of verification of each requirement is also specified. 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.
Bauelemente in gewerblichen Küchen - Einrichtungen zur Be- und Entlüftung - Teil 2: Küchenlüftungshauben; Gestaltungs- und Sicherheitsanforderungen
Diese Europäische Norm legt Anforderungen für die Gestaltung, die Konstruktion und den Betrieb von Küchenlüftungshauben 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.
Diese Europäische Norm gilt für alle Lüftungshauben. Ausgenommen sind Lüftungshauben, 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 zusätzlicher oder alternativer lokaler oder nationaler Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb.
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 2: Hottes de ventilation pour cuisine - Conception et exigences de sécurité
La présente Norme européenne spécifie les exigences relatives à la conception, la construction et au fonctionnement des hottes de ventilation de cuisine, 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 et comprenant des zones de déchets alimentaires.
La présente Norme européenne s'applique aux hottes de ventilation à l’exception de celles utilisées 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 locales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils, l'inspection, la maintenance et le fonctionnement.
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje v kuhinjah - 2. del: Kuhinjske prezračevalne nape - Projektiranje in varnostne zahteve
Ta evropski standard določa zahteve za projektiranje, izdelavo in delovanje kuhinjskih prezračevalnih nap, 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, shranjevanje hrane ter odlaganje živilskih odpadkov. Ta evropski standard se ne uporablja za nape, ki se uporabljajo v hišnih gospodinjstvih. Podana je tudi metoda za preverjanje posamezne zahteve. Če ni drugače določeno, se zahteve tega standarda preverjajo s pregledom in/ali meritvami. OPOMBA Upoštevajte morebitne dodatne ali alternativne lokalne nacionalne predpise o namestitvi, zahtevah glede aparatov ter o pregledu, vzdrževanju in obratovanju.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.KWHYHBauelemente in gewerblichen Küchen - Einrichtungen zur Be- und Entlüftung - Teil 2: Küchenlüftungshauben; Gestaltungs- und SicherheitsanforderungenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 2: Hottes de ventilation pour cuisine - Conception et exigences de sécuritéEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2: Kitchen ventilation hoods; design and safety requirements97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-2:2016SIST EN 16282-2:2017en,fr,de01-april-2017SIST EN 16282-2:2017SLOVENSKI
STANDARD
SIST EN 16282-2:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-2
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
tã Kitchen ventilation hoodsâ design and safety requirements Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie
tã Hottes de ventilation pour cuisine æ Conception et exigences de sécurité
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil
tã Küchenlüftungshaubenâ 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
9
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 tã t r s x ESIST EN 16282-2:2017
EN 16282-2:2016 (E) 2 Contents Page European foreword . 3 1 Scope . 4 2 Normative references . 4 3 Terms and definitions . 5 4 Hood types and configurations . 6 5 Construction and function . 8 5.1 General . 8 5.2 Arrangement above the kitchen equipment/hood dimensions . 8 5.2.1 Exterior dimensions . 8 5.2.2 Suspension height . 8 5.2.3 Hood dimension . 9 5.2.4 Hood height/collection area . 9 5.2.5 Hood facia . 9 5.2.6 Special function hoods (grill hoods and bar/counter hoods) . 9 5.3 Materials . 9 5.4 Separator . 10 5.5 Blanking panel . 11 5.6 Hood structure . 11 5.7 Extract air connection . 11 5.8 Air flow control devices . 12 5.9 Integrated lighting . 12 5.10 Peripheral channel for condensate collection . 12 5.11 Air supply box/attachment . 12 5.12 Integrated cleaning devices. 13 6 Technical safety requirements . 13 6.1 Separator – installation, dismantling and maintenance . 13 6.2 Hood installation . 13 6.3 Fabrication . 14 6.4 Sealant . 14 6.5 Integrated discharge ventilators . 14 6.6 Electrical equipment . 14 6.7 Earth bonding . 14 7 Hygienic requirements. 15 7.1 General hygienic requirements . 15 7.2 Hood design . 15 7.3 Aerosol removal elements . 15 7.4 Lateral separator hoods . 15 7.5 Cleaning . 15 8 Instructions . 16 8.1 Installation instructions . 16 8.2 Operating instructions . 16 8.3 Markings . 17 Bibliography . 18 SIST EN 16282-2:2017
EN 16282-2:2016 (E) 3 European foreword This document (EN 16282-2:2016) 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 organizations 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 16282-2:2017
EN 16282-2:2016 (E) 4 1 Scope This European Standard specifies requirements for the design, construction and operation of kitchen ventilation hoods, 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 and food waste areas. This European Standard is applicable to ventilation hoods 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 local 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 573-3, Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3: Chemical composition and form of products EN 1717, Protection against pollution of potable water in water installations and general requirements of devices to prevent pollution by backflow EN 10088-1, Stainless steels - Part 1: List of stainless steels EN 12464-1:2011, Light and lighting - Lighting of work places - Part 1: Indoor work places EN 12665, Light and lighting - Basic terms and criteria for specifying lighting 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 50274, Low-voltage switchgear and controlgear assemblies - Protection against electric shock - Protection against unintentional direct contact with hazardous live parts EN 50310, Telecommunications bonding networks for buildings and other structures EN 50525-2-(all parts), Electric cables — Low voltage energy cables of rated voltages up to and including 450/750 V (U0/U) EN 60204-1, Safety of machinery - Electrical equipment of machines - Part 1: General requirements (IEC 60204-1) EN 60529, Degrees of protection provided by enclosures (IP Code) (IEC 60529) SIST EN 16282-2:2017
EN 16282-2:2016 (E) 5 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 12543 (all parts), Glass in building — Laminated glass and laminated safety glass 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) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 kitchen ventilation hood air terminal device which provides the facility to capture, contain and remove process pollutant and which can also provide a point of supply air back into the room space Note 1 to entry: A hood can be equipped with lighting and can be a means of housing various types of filtration and can be integrated in flat ceilings in accordance with EN 16282–3. Note 2 to entry: The lighting device is an integral part. 3.2 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 3.3 collection area free volume within a hood bounded by internal surfaces and lowest hood edge 3.4 compartment enclosed area behind the face of the separator which is connected to the outgoing air duct 3.5 aerosol separated grease/oil/water mixture 3.6 separator device for the efficient separation of airborne solid or liquid particles, based on the effect of mechanical forces that deflect the particles out of the airflow SIST EN 16282-2:2017
EN 16282-2:2016 (E) 6 3.7 filter specific design of storage separators comprising an ordered and/or unordered structure of a number of individual fibres, wire mesh or porous surfaces/bodies EXAMPLE An example of fibres/wires filter is fabric filters and an example of porous surfaces/bodies is activated carbon. 3.8 ventilating outlet element connecting the hood to the extract duct 3.9 blanking panel plate serving to adjust the airflow volume of the individual appliance 3.10 collection channel channel worked into the hood to collect the aerosol and cleaning fluid 3.11 discharge device device used to remove aerosol and cleaning fluid at the lowest point of the channel system using drain cocks, stoppers, drawers (pots) or water-removal lines connected firmly with the channel system EXAMPLE Device consisting of drain taps, plugs, trays, pots or drainage devices fixed to the channel. 3.12 air supply plenum either an integral chamber or a chamber connected to the hood to feed air into the kitchen corresponding with supply air outlets 3.13 hood facia panel to enclose large gaps between two surfaces (building surfaces or other structure) 4 Hood types and configurations Table 1 shows examples of typical hood types and configurations and design criteria. However manufacturers may use alternate types and configurations if they comply with the essential requirements of the relevant directives and or national regulations. SIST EN 16282-2:2017
EN 16282-2:2016 (E) 7 Table 1 — Examples of different hood types and configurations Design Picture (example) Standard designation Designations EN number Classification Wall hood as box
Kitchen ventilation hood EN 16282–2 -B1 Lateral extraction wall hood as box
Kitchen ventilation hood EN 16282–2 -B2
Induction wall hood as box
Kitchen ventilation hood EN 16282–2 -B3 Induction wall hood as box / hood with additional supply air
Kitchen ventilation hood EN 16282–2 -B4 Wall hood as box / hood with additional supply air
Kitchen ventilation hood EN 16282–2 -B5 Central hood as box / hood, central suction
Kitchen ventilation hood EN 16282–2 -B6 Standard central hood as box / hood, both sides suction at side
Kitchen ventilation hood EN 16282–2 -B7 Lateral extraction central hood as box / hood
Kitchen ventilation hood EN 16282–2 -B8 Induction central hood as box / hood
Kitchen ventilation hood EN 16282–2 -B9 Induction central hood as box / hood with additional supply air
Kitchen ventilation hood EN 16282–2 -B10 Bar hood/counter hood
Kitchen ventilation hood EN 16282–2 -B11 Grill hood
Kitchen ventilation hood EN 16282–2 -B12 SIST EN 16282-2:2017
EN 16282-2:2016 (E) 8 EXAMPLE The classification for a standard wall hood as box B1: Kitchen ventilation hood EN 16282-2-B1 5 Construction and function 5.1 General Air containing pollutants from the cooking and washing up process shall be treated by means of effective particulate separation. In commercial kitchens, hoods according to EN 16282-2 or ceilings according to EN 16282-3 shall be installed for ventilation. 5.2 Arrangement above the kitchen equipment/hood dimensions 5.2.1 Exterior dimensions The exterior dimensions of hoods shall be determined by the dimensions of the equipment/equipment units situated underneath the hood. dimensions in m
Key a minimum installation height b height of the equipment
angle 15° (The angle describes the clear internal dimensions) Z detail X overhang Figure 1 — Hood dimensions 5.2.2 Suspension height The suspension height of installation for a hood, a, as specified in Figure 1 (lower edge of the hood, see Figure 1) shall be no less than 2,0 m and no greater than 2,5 m above floor level. Installation heights deviating from this range are permitted for special function hoods e.g. grill hood and bar/counter hood. SIST EN 16282-2:2017
EN 16282-2:2016 (E) 9 5.2.3 Hood dimension HoFigure 1, of 15° at least 0,3 m extending beyond the outer edge of the cooking equipment is ensured. For equipment with front doors (ovens, steamers) an overhang of at least 0,6 m shall be ensured. Hood lengths/heights deviating from this are permitted for special function hoods e.g. grill hood and bar/counter hood. 5.2.4 Hood height/collection area The hood shall have a minimum height of 0,4 m. The volume of the collection area shall be as large as the airflow volume to be extracted per second. For hoods that are arranged above equipment that generates a high quantity of aerosol (kettle, fryers, etc.) the hood height and the collection area shall match the equipment. This does not apply to special function hoods e.g. grill hood and bar/counter hood. 5.2.5 Hood facia The height of the canopy is governed by the ceiling height. The underside of the canopy shall be located between 2,0 m and 2,5 m above the finished floor level, the top shall project into the ceiling by a minimum of 25 mm to allow the false ceiling trim to be attached. The opening of the access panel shall be possible without a tool. 5.2.6 Special function hoods (grill hoods and bar/counter hoods) The height between the finished floor and the upper edge of a grill hood shall be equal or below 1,8 m. The height between the finished floor and the lower edge of the collection area of a grill hood shall be equal or below 1,2 m. The rear wall as well as a two-sided wall from the lower up to the upper edge shall be part of the equipment unit. The distance between the lowest edge of the separator and the top of the cooking surface shall be a minimum of 0,45 m to avoid the risk of excessive temperatures or fire in the separator, which could cause the extracted grease to vaporize and pass through to the ductwork. This dimension may vary depending on the type of cooking appliance and if it is reduced below 0,45 m a fi
...
SLOVENSKI STANDARD
oSIST prEN 16282-2:2014
01-december-2014
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO .XKLQMVNHSUH]UDþHYDOQHQDSH3URMHNWLUDQMHLQYDUQRVWQH
]DKWHYH
Equipment for commercial kitchens - Components for ventilation of commercial kitchens -
Part 2: Kitchen ventilation hoods; design and safety requirements
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 2: Küchenlüftungshauben; Gestaltungs- und Sicherheitsanforderungen
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 2: Hottes de ventilation pour cuisine - Conception et exigences
de sécurité
Ta slovenski standard je istoveten z: prEN 16282-2
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-2:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
oSIST prEN 16282-2:2014
---------------------- Page: 2 ----------------------
oSIST prEN 16282-2:2014
EUROPEAN STANDARD
DRAFT
prEN 16282-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2014
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
of commercial kitchens - Part 2: Kitchen ventilation hoods;
design and safety requirements
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 2: Hottes von gewerblichen Küchen - Teil 2: Küchenlüftungshauben;
de ventilation pour cuisine - Conception et exigences de Gestaltungs- und Sicherheitsanforderungen
sécurité
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 16282-2:2014 E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms and definitions .5
4 Hood types and configurations .7
5 Construction and function .8
5.1 General .8
5.2 Arrangement above the kitchen equipment/hood dimensions .8
5.2.1 Exterior dimensions .8
5.2.2 Suspension height .9
5.2.3 Hood dimension .9
5.2.4 Hood height/collection area .9
5.2.5 Infill panel . 10
5.2.6 Special function hoods (grill hoods and bar/counter hoods) . 10
5.3 Materials . 10
5.4 Separator . 11
5.5 Blanking panel . 12
5.6 Hood structure . 12
5.7 Exhaust air connection . 12
5.8 Air flow control devices . 13
5.9 Lighting . 13
5.10 Cooking fume collector channels/cooking fume discharge devices . 13
5.11 Air supply box/attachment . 14
5.12 Integrated cleaning devices . 14
5.12.1 General requirements . 14
5.12.2 Integrated cleaning device using water . 14
6 Technical safety requirements . 14
6.1 Separator – installation, dismantling and maintenance . 14
6.2 Integrated discharge ventilators . 15
6.3 Electrical Equipment . 16
6.4 Earth bonding . 16
6.5 Fire suppression system . 16
6.6 Switching the ventilation system in the event of a fire in the kitchen . 16
6.7 Gas interlock . 16
7 Ergonomic requirements and testing . 16
8 Hygienic requirements . 16
8.1 General hygienic requirements . 16
8.2 Hood design . 17
8.3 Aerosolate removal elements . 17
8.4 Lateral separator hoods . 17
8.5 Cleaning . 17
9 Instructions . 18
9.1 Installation instructions . 18
9.2 Operating instructions . 19
10 Markings . 19
Bibliography . 20
2
---------------------- Page: 4 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
Foreword
This document (prEN 16282-2:2014) 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.
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
---------------------- Page: 5 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
1 Scope
This European Standard specifies requirements for the design, construction and operation of kitchen
ventilation hoods, 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 and food waste areas.
This European Standard is not applicable to hoods that are used in domestic kitchens.
A method of verification of each requirement is also specified. 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.
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 16282-3, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 3: Kitchen ventilation ceilings – Design and safety requirements
EN 573-3, Aluminium and aluminium alloys – Chemical composition and form of wrought products – Part 3:
Chemical composition and form of products
EN 1717, Protection against pollution of potable water in water installations and general requirements of
devices to prevent pollution by backflow
EN 10088-1, Stainless steels - Part 1: List of stainless steels
EN 12464-1:2011, Light and lighting - Lighting of work places - Part 1: Indoor work places
EN 12665, Light and lighting - Basic terms and criteria for specifying lighting requirements
EN 13501-1, Fire classification of construction products and building elements - Part 1: Classification using
data from reaction to fire tests
EN 50164 (all parts), Lightning protection components
EN 50274, Low-voltage switchgear and controlgear assemblies – Protection against electric shock –
Protection against unintentional direct contact with hazardous live parts
EN 60204-1, Safety of machinery – Electrical equipment of machines – Part 1: General requirements
EN 60529, Degrees of protection provided by enclosures (IP Code)
EN ISO 3274, Geometric product specifications (GPS) – Surface texture: Profile method – Nominal
characteristics of contact (stylus) instruments
4
---------------------- Page: 6 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
EN ISO 4287, Geometric product specifications (GPS) – Surface texture: Profile method – Terms, definitions
and surface texture parameters
EN ISO 4288, Geometric product specification (GPS) – Surface texture: Profile method – Rules and
procedures for the assessment of surface texture
EN ISO 12543 (all parts), Glass in building – Laminated glass and laminated safety glass
EN ISO 13565-1, Geometric product specifications (GPS) – Surface texture: profile method - Surfaces having
stratified functional properties - Part 1: Filtering and general measurement conditions
EN ISO 13565-2, Geometric product specifications (GPS) – Surface texture: profile method - Surfaces having
stratified functional properties - Part 2: Height characterization using the linear material ratio curve
EN 50525-2, Electric cables - Low voltage energy cables of rated voltages up to and including 450/750 V
(U /U)
0
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
kitchen ventilation hood
air terminal device which provides the facility to capture, contain and remove process pollutant and which can
also provide a point of supply air back into the room space
Note 1 to entry: A hood can be equipped with lighting and can be a means of housing various types of filtration’ and
can be integrated in ceiling in accordance with prEN 16282-3.
Note 2 to entry: The lighting device is an integral part.
3.2
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
3.3
collection area
free volume within a hood bounded by internal surfaces and lowest hood edge
3.4
hood filter housing
enclosed area behind the face of the filters which is connected to the outgoing air duct
3.5
aerosolate (cooking fumes)
separated aerosol, consisting of a separated grease/oil/water mixture
3.6
separator types
device for the efficient separation of airborne solid or liquid particles, based on the effect of mechanical forces
that deflect the particles out of the airflow
3.6.1
separator
device for separation of airborne solid or liquid particles
5
---------------------- Page: 7 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
Note 1 to entry: It is based on the effect of forces (mechanical or electrical field) that deflect the particles out of the
airflow.
3.6.2
filter
specific design of storage separators comprising an ordered and/or unordered structure of a number of
individual fibres, wire mesh or porous surfaces/bodies
EXAMPLE An example of fibres/wires is fabric filters and an example of porous surfaces/bodies is activated carbon.
3.7
cooking process fumes
fumes between the place of origin and the separator
Note 1 to entry: States of matter, distribution of particle sizes and concentration alter constantly depending on the
conditions in which they originate and are transported.
3.8
outgoing fumes
residual fumes after the filtration before the point of discharge to atmosphere
Note 1 to entry: States of matter, distribution of particle sizes and concentration alter constantly depending on the
conditions of transport.
3.9
ventilating outlet
element connecting the hood to the extract duct
3.10
fume separator housing
device in the hood serving to accept fume separators
3.11
blanking panel
plate serving to adjust the airflow volume of the individual fume separators the air volume of arrangement of
cooking fume separators
Note 1 to entry: Extraction focal points.
3.12
collection channel
channel worked into the hood to collect the aerosolate and cleaning fluid
3.13
outlet device
device servicing to allow the exit, outlet or collection of aerosolate and cleaning fluid at the lowest point of the
channel
EXAMPLE Consisting of drain taps, plugs, trays, pots or drainage fixed to the channel.
3.14
air supply plenum
either an integral chamber or a chamber connected to the hood to feed air into the kitchen corresponding with
supply air outlets
3.15
hood facia
panel to enclose large gaps between two surfaces (building surfaces or other structure)
6
---------------------- Page: 8 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
3.16
hood trim
element between hood and structure
4 Hood types and configurations
The following text shows examples of typical hood types and configurations and design criteria. However
manufacturers can use alternate types and configurations if they comply with the essential requirements of the
relevant directives and or national regulations.
Table 1 — Examples of different hood types and configurations
Design Picture Standard designation
(example)
Designations EN Classific
number ation
Standard wall hood as box / cuboid Kitchen ventilation prEN
-B1
hood hood 16282-2
Lateral extraction wall hood as box / Kitchen ventilation prEN
-B2
cuboid hood hood 16282-2
Induction wall hood as box / cuboid Kitchen ventilation prEN
-B3
hood hood 16282-2
Induction wall hood as box / cuboid Kitchen ventilation prEN -B4
hood with additional supply air hood 16282-2
Wall hood as box / cuboid hood with Kitchen ventilation prEN -B5
additional supply air hood 16282-2
Standard central hood as box / Kitchen ventilation prEN
-B6
cuboid hood, central suction hood 16282-2
Standard central hood as box / Kitchen ventilation prEN -B7
cuboid hood, central suction at side hood 16282-2
Lateral extraction central hood as Kitchen ventilation prEN -B8
box / cuboid hood hood 16282-2
7
---------------------- Page: 9 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
Induction central hood as box / Kitchen ventilation prEN -B9
cuboid hood hood 16282-2
Induction central hood as box / Kitchen ventilation prEN -B10
cuboid hood with additional supply hood 16282-2
air
Bar hood/counter hood Kitchen ventilation prEN
-B11
hood 16282-2
Grill hood Kitchen ventilation prEN -B12
hood 16282-2
EXAMPLE The classification for a standard wall hood as cuboid hood B1:
Kitchen ventilation hood EN 16282-2-B1
5 Construction and function
5.1 General
Air containing pollutants from the cooking and washing up process shall be treated by means of effective
particulate separation. In commercial kitchens, hoods conforming to prEN 16282-2 or ceilings conforming
toprEN 16282-3 shall be employed for ventilation.
5.2 Arrangement above the kitchen equipment/hood dimensions
5.2.1 Exterior dimensions
The exterior dimensions of hoods shall be determined by the dimensions of the equipment/equipment units
situated underneath the hood.
8
---------------------- Page: 10 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
All dimensions in m
Key
a minimum installation height
b height of the equipment
α angle 15° (The angle describes the clear internal dimensions)
Z section
X overhang
Figure 1 — Hood dimensions
5.2.2 Suspension height
The suspension height of installation for a hood, b, as specified in Figure 1 (lower edge of the hood, see
Figure 1) shall be no less than 2.0 m and no greater than 2.5 m above floor level.
Installation heights de,viating from this range are permitted for special function hoods i.e. grill hood, bar
hood/counter hood.
5.2.3 Hood dimension
Hood length/width shall be configured so that an overhang of an angle, α, as specified in Figure 1, of 15° at
least 0.3 m extending beyond the outer edge of the cooking equipment is ensured. For equipment with front
doors (ovens, hot air steamers) an overhang of at least 0.6 m shall be ensured. Hood lengths/heights
deviating from this are permitted for special function hoods i.e. grill hood, bar hood/counter hood.
5.2.4 Hood height/collection area
The hood shall have a minimum height of 0.4 m.
The volume of the collection area shall be as large as the airflow volume to be extracted per s. For hoods that
are arranged above equipment that generates a high quantity of fumes (kettle, fryers, etc.) the hood height
and the collection area shall match the equipment. This does not apply to special function hoods (grill hood,
bar hood/counter hood).
9
---------------------- Page: 11 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
5.2.5 Infill panel
The height of the canopy is often governed primarily by the ceiling height. The underside of the canopy shall
be located between 2.0 m and 2.1 m above the finished floor level, the top shall project into the ceiling by a
minimum of 0.25 m to allow the false ceiling trim to be attached.
The opening of the access panel shall be possible without a tool.
5.2.6 Special function hoods (grill hoods and bar/counter hoods)
The height between the finished floor and the upper edge of a grill hood shall be equal or below 1.8 m.
The height between the finished floor and the lower edge of the collection area of a grill hood shall be equal or
below 1.2 m.
The rear wall as well as a two-sided wall from the lower up to the upper edge shall be part of the equipment
unit.
The distance between the lowest edge of the separator and the top of the cooking surface shall be a minimum
of 0.45 m to avoid the risk of excessive temperatures or fire in the separator, which could cause the extracted
grease to vaporize and pass through to the ductwork. This dimension may vary depending on the type of
cooking appliance and may be reduced below 0.45 m where a fire suppression system is fitted.
Where gas-fired salamander grills are mounted at high-level in close proximity to the grease filters/extract
plenum of a canopy, the grill shall be accompanied by a deflector cowl for the flue opening on top of the grill.
This will encourage products of combustion to be directed away from the canopy and cool prior to being drawn
through the separator. This will reduce the potential of fire-flares, which are known to occur with such cooking
appliances, being drawn into the separators to possibly ignite grease and oil deposits beyond. It will also help
to prevent discolouration of the stainless steel surfaces immediately above these grills and carbonisation of
deposits on the separators.
5.3 Materials
The materials used shall be in accordance with Table 2.
10
---------------------- Page: 12 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
Table 2 — Materials
Component/part Material Surface
Fixings stainless steel
steel galvanised
Hood structure stainless steel
Cover of fitted lighting glass
a
polycarbonate
Hood facia parts stainless steel
aluminium surface treated
copper surface treated
Integrated air supply ducts stainless steel
aluminium surface treated
Ventilating outlet stainless steel
Air supply plenum stainless steel
Separator stainless steel
Ceiling cassettes, ceiling stainless steel brushed, ground or coated
panels and ceiling coatings anodised or coated
aluminium
a
the material shall be self-extinguishing
Other materials are permissible but proof shall be shown by the manufacturer that there is no decrease in food
hygiene or no increase in fire risk.
NOTE 1 The attention of the user of this standard is drawn to the existence of national food-hygiene regulations and
1965/2004/EC.
A grade of stainless steel shall be used that is in accordance with EN 10088-1.
Visible stainless steel surfaces shall have a uniform finish with a roughness Ra of no greater than 1.1 μm in
accordance with EN ISO 3274, EN ISO 4287, EN ISO 4288, EN ISO 13565-1 and EN ISO 13565-2. For
aluminium blank, material No. 3.3535 (AlMg ) as specified in EN 573-3 or higher quality shall be used.
3
If glass is used for the cover of fitted lighting, toughened glass confirming to standard EN ISO 12543 shall be
used.
The materials used for all components of the hood except the separator shall have a minimum thickness of
1.0 mm.
The materials used to manufacture the hood shall be strong enough to prevent the hood from being warped or
distorted.
5.4 Separator
Separators of differing finishes and sizes shall have an identification which ensures that they are inserted into
the hood at the planned position after cleaning. The identification of the hood side can be done when the hood
is put into operation.
The design of the separator shall ensure a self-draining effect of the aerosolate and avoid dripping of
aerosolate onto areas of the kitchen underneath. If separators need to be installed at a certain angle to the
11
---------------------- Page: 13 ----------------------
oSIST prEN 16282-2:2014
prEN 16282-2:2014 (E)
horizontal in order to ensure this self-draining effect, this information shall be included in the installation
instructions.
In particular, separators shall be designed in such a way that aerosolate does not remain in the aerosol
separation area, i.e. that the separator does not have a storage effect.
Aerosolate collecting devices may be integrated directly into the separator. However, the aerosolate collecting
devices shall not lead to a back draught of aerosolate in the separator. If necessary, a corresponding note
shall be included in the installation instructions.
Separators shall be mounted so that there are no free air gaps between them and the filter housing.
At least the first layer of a separator shall be designed as separators.
Filters are not admissible unless they are used in combination separators.
Separators and combined separators shall comply with prEN 16282-6.
5.5 Blanking panel
Blanking panels shall be designed so that they can be used to replace a separator (exception: compensating
elements). They shall be fitted flush.
Blanking panels of different design and size shall be permanently marked to ensure that they can be fitted
back in the right position in the hood following cleaning.
5.6 Hood structure
All internal exhaust plenums shall have an air tight design.
Hoods shall be of a fully folded construction incorporating as few joints as possible and have no visible fixings.
Any visible joints shall be internal and hidden leaving a smooth easily cleaned surface.
Hoods shall be designed so that horizontal surfaces are kept to a minimum where this cannot be avoided the
visible face shall be insulated to prevent condensation build up.
Air supply devices for hoods can be installed or attached.
The surfaces shall be lined with wear-resistant heat insulation, thermal insulation at least R = 0.625 m²K/W of
building material class A1 , A2 s1 or C s1 in compliance with EN 13051-1.
fl fl fl
Synthetic foams shall be considered as wear-resistant heat insulation. Fibre materials shall only be used in
sandwich-based constructions (aluminium or tile covers are insufficient). Avoidance of fibre contamination of
food in th
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.