SIST EN 16282-1:2017
(Main)Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method
Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method
This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
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 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 national regulations on installation, appliance requirements and inspection, maintenance, operation.
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 1: Allgemeine Anforderungen einschließlich Berechnungsmethoden
Diese Europäische Norm legt die allgemeinen Anforderungen wie ergonomische Aspekte in Bezug auf die Belüftung der Küche (Temperatur, Luftaspekte, Feuchtigkeit, Lärm usw.) einschließlich einer Methode zur Berechnung der Luftströme fest.
Diese Europäische Norm gilt für Lüftungsanlagen in gewerblich genutzten Küchen, dazugehörige Bereiche und andere Installationen in der Lebensmittelverarbeitung, die für den gewerblichen Gebrauch bestimmt sind. Küchen sowie dazugehörige Bereiche sind spezielle Räume, in denen Speisen zubereitet, Geschirr/Geräte gewaschen bzw. gesäubert werden und Lebensmittel gelagert werden.
Diese Europäische Norm gilt nicht für Küchenlüftungsanlagen, die für den Privathaushalt bestimmt sind.
Sofern nicht anders festgelegt, sollten die Anforderungen dieser Norm durch Begutachtung und/oder Nachmessen überprüft werden.
ANMERKUNG Bitte die mögliche Existenz zusätzlicher oder alternativer lokaler oder nationaler Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb beachten
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 1: Exigences générales et méthode de calcul
La présente Norme européenne spécifie les exigences générales, telles que les aspects ergonomiques en rapport avec la ventilation des cuisines (température, aspects liés à l'air, humidité, bruit, etc.), ainsi qu'une méthode de calcul des débits d'air.
La présente Norme européenne s'applique aux systèmes de ventilation installés dans les cuisines professionnelles, les zones associées et les autres installations de transformation de produits alimentaires destinées à un usage professionnel. Les cuisines et les zones associées sont des pièces spéciales dans lesquelles les repas sont préparés, la vaisselle et les ustensiles sont lavés et nettoyés, les produits alimentaires sont stockés.
La présente Norme européenne s'applique aux systèmes de ventilation pour cuisines excepté ceux utilisés dans les cuisines domestiques.
Sauf spécification contraire, il convient que les exigences de la présente norme soient vérifiées par inspection et/ou mesurage.
NOTE Noter l'existence possible de réglementations nationales 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 kuhinj - 1. del: Splošne zahteve, vključno z metodo za izračun
Ta evropski standard določa splošne zahteve, kot so ergonomski vidiki v povezavi s prezračevanjem kuhinje (temperatura, zrak, vlaga, hrup itd.), vključno z metodo za izračun pretoka zraka.
Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezanih prostorih in za druge naprave za predelavo živil, namenjene komercialni uporabi. Kuhinje in povezani prostori so posebni prostori, v katerih se pripravljajo jedi, kjer se pere in čisti jedilni pribor ter opremo in se shranjuje hrana.
Ta evropski standard se ne uporablja za prezračevalne sisteme v domačih kuhinjah.
Če ni drugače določeno, se zahteve tega standarda preverjajo s pregledom in/ali meritvami.
OPOMBA Upoštevajte morebitne dodatne ali alternativne nacionalne predpise glede namestitve, zahteve glede aparatov ter pregleda, vzdrževanja in obratovanja.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 1: Allgemeine Anforderungen einschließlich BerechnungsmethodenÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 1: Exigences générales et méthode de calculEquipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 1: General requirements including calculation method97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-1:2017SIST EN 16282-1:2017en,fr,de01-oktober-2017SIST EN 16282-1:2017SLOVENSKI
STANDARD
SIST EN 16282-1:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-1
July
t r s y ICS
{ yä r v rä { { English Version
Equipment for commercial kitchens æ Components for ventilation in commercial kitchens æ Part
sã General requirements including calculation method Équipement pour cuisines professionnelles æ Élßments de ventilation pour cuisines professionnelles æ Partie
sã Exigences gßnßrales et mßthode de calcul
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil
sã Allgemeine Anforderungen einschließlich BerechnungsmethodenThis European Standard was approved by CEN on
s s May
t r s yä
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 Serbiaá Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey and United 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 y 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 sã t r s y ESIST EN 16282-1:2017
EN 16282-1:2017 (E) 2 Contents
Page
European foreword . 3 1 Scope . 4 2 Normative references . 4 3 Terms, definitions, symbols and abbreviated terms . 4 3.1 Terms and definitions . 4 3.2 Symbols and abbreviated terms . 5 4 Objectives of kitchen ventilation . 6 5 Classification of kitchens . 6 6 Design principles . 7 6.1 General requirements . 7 6.2 Heat and pollutant loads . 8 7 Ergonomic and hygiene requirements . 9 7.1 Thermal comfort, tolerance . 9 7.2 Temperature of room air . 9 7.3 Humidity of room air . 10 7.4 Air velocity in the room . 10 7.5 Noise control . 11 7.6 Hygiene requirements . 11 8 Design principles . 11 8.1 General . 11 8.2 Preliminary calculations . 12 8.3 Airflow calculation - detailed method . 13 9 Ventilation and supply air systems . 18 9.1 Exhaust air systems . 18 9.2 Supply air systems . 18 9.3 System components . 18 10 Fossil fuelled catering kitchen appliances . 19 Annex A (normative)
Tables for calculation . 20 Annex B (informative)
Air circulation within the room . 28 B.1 Basic types of airflow . 28 B.2 Mixed flow . 28 B.3 Laminar flow (displacement) . 29 Annex C (informative)
Calculation example . 30 Bibliography . 34
SIST EN 16282-1:2017
EN 16282-1:2017 (E) 3 European foreword This document (EN 16282-1:2017) 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 January 2018, and conflicting national standards shall be withdrawn at the latest by January 2018. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing of major components of ventilation equipment for commercial kitchens. The structure of the standard series is as follows: EN 16282 Equipment for commercial kitchens – Components for ventilation in commercial kitchens — Part 1: General requirements including calculation method — Part 2: Kitchen ventilation hoods; Design and safety requirements — Part 3: Kitchen ventilation ceilings; Design and safety requirements — Part 4: Air inlets and outlets; Design and safety requirements — Part 5: Air duct; Design and dimensioning — Part 6: Aerosol separators; Design and safety requirements — Part 7: Installation and use of fixed fire suppression systems — Part 8: Installations for treatment of cooking fumes; Requirements and testing According to the CEN-CENELEC Internal Regulations, the national standards organisations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 4 1 Scope This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows. 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 and food is stored. This European Standard is applicable to kitchen ventilation systems except those in domestic kitchens. Unless otherwise specified, the requirements of this standard should be checked by way of inspection and/or measurement. NOTE Please note the possible existence of additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, 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 12792, Ventilation for buildings - Symbols, terminology and graphical symbols EN 13779:2007, Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems EN 16282-5:2017, Equipment for commercial kitchens — Components for ventilation in commercial kitchens — Part 5: Air duct; Design and dimensioning EN ISO 7730, Ergonomics of the thermal environment - Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria (ISO 7730) 3 Terms, definitions, symbols and abbreviated terms For the purposes of this document, the terms, definitions, symbols and abbreviated terms given in EN 12792 and the following apply. 3.1 Terms and definitions
3.1.1 capture velocity airflow velocity in the free space between the lower part of the hood and the cooking appliance 3.1.2 sensible heat sQ Heat which results in a change in temperature and is therefore measurable 3.1.3
ratio of actual power consumption divided by total power of appliances SIST EN 16282-1:2017
EN 16282-1:2017 (E) 5 3.1.4 mixed airflow air which contains two or more streams of air 3.1.5 extract airflow air discharged out of the room (negative pressure) 3.1.6 ACH air changes per hour 3.1.7 ATD air terminal device 3.1.8 aerosol separated grease/oil/water mixture 3.2 Symbols and abbreviated terms a air diffusion factor - b width m D moisture emission g/(h kW) dhydr hydraulic diameter m hf height above the floor m ha appliance height m hd height above the heat source to the hood/ventilated ceiling m k empirically determined coefficient m4/3W-1/3h-1 L length m qm mass flow kg/h P power consumption kW
density kg/m3 KSQ,=convectively transmitted proportion of the sensible heat load W qv-t,ext total hood extract volume m3/h r reduction factor for thermal airflow - U unobstructed perimeter of the hood m qv-th thermal airflow m3/h qv=volumetric airflowm3/hqv-ext extract airflow m3/h qv-com compensation airflow m3/h qv-cap capture airflows for extraction hoods m3/h SIST EN 16282-1:2017
EN 16282-1:2017 (E) 6 qv-th,ne thermal airflow not extracted m3/h vq∆=difference in airflow volume m3/h qv-dir supply airflow blown directly into the hood m3/h v capture air velocity m/s Xext absolute water content of air, extract air kg/kgdry air Xsup absolute water content of air, supply air kg/kgdry air
simultaneity factor - ,vthneq−=thermal airflow not extracted - 4 Objectives of kitchen ventilation The system shall ensure extraction of odours, pollutants and humidity so the indoor air quality shall not be affected negatively. If the extract and supply airflows are designed according to this standard, this requirement concerning the air quality is assumed to be fulfilled. The ventilation system shall be capable of separating aerosol from the extract air. NOTE Extract and supply air systems are necessary in commercial kitchens because: — the air is polluted by odours, particles of fat and gaseous products of combustion and other particulates, this pollution needs to be removed; — indoor air quality needs to be suitable for peoples' health, hygiene and comfort; — heat is created to a considerable extent due to convection and radiant heat and this heat needs to be kept at an acceptable level; — moisture is created by various kitchen processes and this moisture needs to be kept at an acceptable level; — it is necessary to renew the air in the rooms by an exchange with outside air and maintain comfortable or specified room air conditions. 5 Classification of kitchens Kitchens are classified according to the following features: — spatial arrangement of appliances; — types of meal preparation; — number of portions to be prepared within the time limit; — variety of meals to be prepared; — work sequence; The kitchen shall be classified in accordance with Table A.2 in normative Annex A. The following are possible ways of connecting the kitchen to the meal dispatch point: — kitchens with a directly-connected meal dispatch point to the dining room; — kitchens with a separately-arranged meal dispatch point or with a distribution kitchen; SIST EN 16282-1:2017
EN 16282-1:2017 (E) 7 — kitchens within dining areas without a spatial separation, e.g. snack bars etc. There are zones within kitchens which can be subject to special hygiene needs. These are for example. — cold areas; — hot areas; — meat preparation areas; — fish preparation areas; — meal dispatched areas. 6 Design principles 6.1 General requirements Kitchens with kitchen equipment of a nominal power supply exceeding 25 kW shall have mechanical extract and supply air. All other kitchens shall have at least a mechanical exhaust air system (one passive air inlet may be tolerated). NOTE 1 Please note the possible existence of National regulations regarding exhaust and supply air to kitchens. NOTE 2 Typical kitchen equipment emitting critical air pollution: — Dish Washer; — Microwave Oven/Toaster; — Bains Marie/Hot Cupboard; — Induction Hob/Glass ceramic hob; — Pastry/Bakery Oven; — Oven; — Boiling Pan/Tilting Kettle; — Bratt Pan/Tilting Skillet; — Open Top Range and Oven; — Griddle; — Fryer; — Rotisserie; — Chain Broiler (Burger Conveyor); — Salamander/Steak Grille; — Chargrille/Charbroiler; — Wok Range. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 8 The following data and facts shall be available for the design and operation of ventilation and supply air systems for kitchens: — type of kitchen; — number of portions to be prepared per time unit; — operating time; — room geometry; — physical data for the individual building components; — type and intensity of lighting; — type of appliances and connected loads; — installation and dimensions of appliances; — simultaneity of appliance utilization. NOTE 3 To minimize the necessary airflows, it is useful to install heat-emitting appliances in continuous groups or along surfaces forming room boundaries. If the extract or exhaust air comes into direct contact with the structure of the building, ensure that this does not damage the building structure and that no persistent condensation occurs. 6.2 Heat and pollutant loads Areas with different pollution loads occur within kitchens. The total heat emission takes place directly due to convection, radiation and latent heat due to the generation of steam and other gaseous components. Radiant heat intensive areas are characterized by high surface temperatures of cooking appliances. The direct heat relative to the connected load of the appliances, as well as the emission of steam are given for individual appliances in Annex A for normal operation and limited operation. The values given in Table A.3 applies to dishwashers. NOTE 1 The attention of the user of this standard is drawn to the possible existence of national regulations or guidelines regarding the pollution levels due to foreign substances in the air and micro-organisms. NOTE 2 Foreign substances in the air occur at almost at any time food is heated. The type and amount are influenced particularly by the amount of fat and the temperature, with the ensuing pyrolyzates being possibly damaging to health. All types of dish washers require extraction hoods or ventilated ceilings. To achieve a cost-effective design of the ventilation and supply air systems, the values in Table A.1, shall be used. NOTE 3 It might be necessary to cool down inlet air if ambient air is warm and of a high humidity for reasons of hygiene. Partitions between individual preparation areas in kitchens might be necessary particularly for areas requiring different levels of temperature or hygiene. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 9 7 Ergonomic and hygiene requirements 7.1 Thermal comfort, tolerance For the following it is assumed that kitchen personnel wear clothing with an average clothing insulation corresponding to 0,6 clo. This value shall be used for the relevant comfort parameters in accordance with EN ISO 7730 (humidity, air movement, radiant heat, temperature). The ventilation system shall maintain the air quality within range 1 specified in Figure 1. Air temperature and humidity are measured at a height of 1,10 m above the floor at a distance of 0,50 m from the appliances.
Key X wet bulb temperature in °C Y air temperature in °C a relative humidity in % 1 comfort range at the workplace 2 tolerable range at the workplace Figure 1 — Air quality range in kitchens It is not always possible to maintain thermal comfort in kitchens. This applies particularly to work areas close to kitchen appliances which are strong heat emitters (latent and sensible heat), e.g. within a distance of approximately 1 m of stoves with heat-radiating surfaces, tilting frying pans, large fryers or dishwashers. In these areas, tolerable climatic conditions according to range 2 of Figure 1 shall be considered. NOTE If too many heat-emitting cooking appliances are installed in a room which is not sufficiently large enough for the purpose, it might not be possible to meet the ergonomic requirements for ventilating systems. 7.2 Temperature of room air The temperature of the room air in kitchens and dishwashing area shall be at least 18 °C and shall not exceed 26 °C unless unavoidable due to the processes. This does not include seasonal, excess temperatures or areas in which higher or lower temperatures are unavoidable due to their function. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 10 NOTE Cooling of the room air is required by some national regulations and guidelines. 7.3 Humidity of room air Because comfortable climatic conditions might not always be achieved in kitchens, the design of a ventilation and air conditioning system can be based on a maximum moisture content of the air of 16,5 g of water per kg of dry air. NOTE In comfort areas, the upper limit of the moisture content of the air is 11,5 g of water per kg of dry air and 65 % relative humidity. If no reliable data is available regarding the lower limit of the relative humidity of the room air, 30 % relative humidity of the room air may be taken as the comfort limit – as independent as possible from the temperature of the room air – with occasional undershoots being acceptable. An additional humidification of the air space is not required. 7.4 Air velocity in the room The limiting values, an example curve is shown in Figure 2 for 0,6 clo, shall not be exceeded. Measurements are generally carried out at the workstation at a height of 1,7 m. NOTE 1 The limits of the air velocity in the comfort area depend on the temperature of the room air, the turbulence of the flow, the degree of activity and the thermal resistance of the clothing.
Key X temperature of room air in °C Y permissible mean air velocity in m/s 1 degree of activity 2 Figure 2 — Example of permissible mean room air velocity as a function of the room air temperature for 0,6 clo NOTE 2 Draughts due to higher airflow velocities can occur, particularly where there are supply airflows in excess of 90 m3/(m2h). SIST EN 16282-1:2017
EN 16282-1:2017 (E) 11 7.5 Noise control The calculation of the sound level induced by the ventilation in the kitchen shall be addressed by the designer. The A-weighted sound pressure level and air-conditioning system should be limited to 60 dB(A) measured in work area. Where the meals are handed out from an open counter, the A-weighted sound pressure level should not exceed 50 dB(A). This value may exceed by 5 dB(A) in areas where tableware and utensils are washed. The calculation shall be carried out in the working area at a high of 1,55 m above the floor. Sound levels should be optimized when designing ventilation and air conditioning systems, particularly with a view to minimising the use of sound absorbing measures in the extract and exhaust air. This also means that the sound power level of the extraction fan should be minimized. Sound absorbing surfaces may also be used in the room as additional sound insulation, but this should be consistent with other requirements. 7.6 Hygiene requirements From the point of view of hygiene, the ventilation and air conditioning system for kitchens shall prevent the contamination of food by the airflow during preparation, storage and distribution and shall also prevent the spread of odours, pollutants and other gaseous substances by the airflow. NOTE The attention of the user of this standard is drawn to the possible existence of national hygiene regulations. Hygiene requirements shall be set for individual components, system concepts and maintenance so that the ventilation system conforms. If different levels of hygiene requirements are required for different areas of the kitchen, this shall be achieved by appropriate airflow transfer in the room. All airflows (supply and exhaust air) from all kitchen zones shall be balanced over the entire kitchen area. A slight negative pressure shall be maintained in the kitchen in order to avoid odours spreading from the kitchen. When this is done, however, the recirculation of air from rooms where the hygiene is questionable shall be precluded. Ventilation and air conditioning systems shall be operated using outside air. Heat recovering systems shall only be used after suitable filtering, treatment and cleaning of the extract air. Hygiene requirements shall be jointly agreed with the kitchen designer, planner for ventilation system, the operator and, where necessary, the supervisory authorities. 8 Design principles 8.1 General The main design variables for supply air equipment in kitchens are as follows: —
extract airflows through kitchen hoods/ceilings — supply airflows; — room extract airflows (general ventilation). The kitchen shall be equipped with a ventilation system in order to deal with thermal loads and humidity. If the kitchen is air conditioned, these parameters are necessary to calculate the cooling capacity. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 12 The extraction airflow shall be designed to provide the maximum possible pollutant extraction above the cooking point. The supply airflow shall be designed to carry the heat and pollutant loads from the work area so that the requirements regarding the thermal environment and comfort are met. To prevent transfer of kitchen odours to areas outside the kitchen, a negative pressure in the kitchen is recommended. Unfiltered outside air shall not be introduced into the kitchen area. All doors to the kitchen area shall be operable in order to facilitate escape out of the room regardless of negative pressure. The values for restricted operation are used for calculating the part load. Examples of airflow calculation are given in Annex B. 8.2 Preliminary calculations 8.2.1 General The following preliminary calculation methods shall not replace a detailed calculation taking into account kitchen appliances. 8.2.2 Hourly air change rate method based on the kitchen size When no information relating to the equipment is available, a rough calculation should be made in accordance with Table 1. The rough calculation shall only be used for estimation in the initial planning stage. In each case, a detailed calculation in accordance with 8.3 shall be carried out when the necessary information is available. The values in Table 1 for normal operation shall be used as a basis for dimensioning the airflows. Normal operation is presumed to be an economical method of operation. Separate agreements shall be reached where the use of equipment deviates from this (e.g. cooking with cooker lid open). Table 1 — Hourly air replacement method Type of kitchen Air volume factor (default value) [m³/h per m²] Overall kitchen 90 roasting, grilling and baking / dishwashing area 120 8.2.3 Method based on the capture velocity If there is some additional information available relating to the kitchen appliances, the following method should be used in calculating the flow rate on the basis of the airflow velocity (v) in the free space between lower edge of hood and top edge of the cooking appliances. NOTE This method also checks that the final calculation will be compatible with the room volume (above 50 ACH it will be difficult to achieve satisfactory room air velocities). For velocities ranging from 0,15 to 0,30 m/s, depending on the type of appliance, particle removal is correct. — Light loading – 0,15 m/s Applies to steaming ovens, boiling pans, bains maries and stock-pot stoves. SIST EN 16282-1:2017
EN 16282-1:2017 (E) 13 — Medium Loading – 0,225 m/s Applies to deep fat fryers, bratt pans, solid and open top ranges and griddles — Heavy Loading – 0,3 m/s Applies to chargrills, mesquite and specialist broiler units. The total hood extract volume rate shall be calculated in accordance with Formula (1). dexttvhUvq×××=−3600, (1) 8.2.4 Guide values for ancillary rooms Guide values for ancillary rooms are given in Table 2. Table 2 — Guide values for ancillary rooms Area Volumetric airflow in m3/(m2h) Meat preparation 25 Fish preparation 25 Poultry preparation 25 Vegetable preparation 25 Dry store 6 Bread store 6 Non-food store 6 Room occupied by personnel 10 a Personnel changing room/WC/shower a Empties store 6 Hot meal delivery point 60 Dishwashing area b 80 a Please note the possible existence of national regulations for Workplaces. b The figures quoted are for the dishwasher room only; the dishwasher needs to be treated seperately according to Table A.3. 8.3 Airflow calculation - detailed method 8.3.1 Thermally induced airflow A free convection plume forms above kitchen appliances due to differences in temperature or density. The flow pattern is determined by the convectively transmitted proportion of the sensible heat load KSQ, of the kitchen appliances. The convected share shall be calculated in accordance with Formula (2) using the values for the sensible heat emission at the appliances given by the manufacturer or in Table A.1: SIST EN 16282-1:2017
EN 16282-1:2017 (E) 14 ,0,5SKSQPQ=×× (2) NOTE 1 0,5 is the default value for the convective part of the sensible power, other values can be used if known. The thermally induced airflow qv th, may be regarded as a non-isothermal free stream above the cooking point which induces air from the environment, it depends on the distance, hd covered by the airflow. This calculation shall be done for each group. 1/35/3,1()(1,7)mvthSKdhydrjqkQhdrϕ−==×××+×∑ (3) Where 18=k[13/13/4−−hWm] (4) bLbLdhydr+××=2 (5) m = number of appliances in the same cooking block Table 3 — Reduction factors for thermally induced airflows Arrangement of heat source Reduction factor r Installed anywhere 1,00
...
SLOVENSKI STANDARD
oSIST prEN 16282-1:2014
01-december-2014
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Equipment for commercial kitchens - Components for ventilation of commercial kitchens -
Part 1: General requirements including calculation method
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 1: Allgemeine Anforderungen einschließlich Berechnungsmethoden
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 1: Exigences générales et méthode de calcul
Ta slovenski standard je istoveten z: prEN 16282-1
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-1:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 16282-1:2014
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oSIST prEN 16282-1:2014
EUROPEAN STANDARD
DRAFT
prEN 16282-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2014
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
of commercial kitchens - Part 1: General requirements including
calculation method
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 1: von gewerblichen Küchen - Teil 1: Allgemeine
Exigences générales et méthode de calcul Anforderungen einschließlich Berechnungsmethoden
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 16282-1:2014 E
worldwide for CEN national Members.
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Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms, definitions, symbols and abbreviated terms .4
4 Objectives of kitchen ventilation .6
5 Classification of kitchens .6
6 Design principles .7
6.1 General requirements .7
6.2 Heat and pollutant loads .8
7 Ergonomic and hygiene requirements .9
7.1 Thermal comfort, tolerance .9
7.2 Temperature of room air . 10
7.3 Humidity of room air . 10
7.4 Air velocity in the room . 10
7.5 Noise control . 11
7.6 Hygiene requirements . 11
8 Design principles . 12
8.1 General . 12
8.2 Preliminary calculations . 12
8.2.1 General . 12
8.2.2 Hourly air change rate method based on the kitchen size . 12
8.2.3 Method based on the capture velocity . 13
8.2.4 Guide values for ancillary rooms . 13
8.3 Airflow calculation - detailed method . 14
8.3.1 Thermally induced airflow . 14
8.3.2 Extraction airflows for kitchen extraction hoods . 14
8.3.3 Exhaust airflows in connection with kitchen extraction hoods . 16
8.3.4 Exhaust airflows in connection with kitchen air extraction ceilings . 16
8.3.5 Check calculation . 16
9 Ventilation and supply air systems. 17
9.1 Exhaust air systems . 17
9.2 Supply air systems . 18
9.3 Air handling units . 18
9.4 System components . 18
9.4.1 System cleaning. 18
9.4.2 Supply and exhaust air component . 18
9.4.3 Filters . 18
9.4.4 Air openings for outside and outgoing air . 19
10 Fossil fuelled catering kitchen appliances . 19
Annex A (normative) Tables for calculation . 20
Annex B (informative) Air circulation within the room . 25
B.1 Basic types of airflow . 25
B.2 Mixed flow . 25
B.2 Laminar flow (displacement) . 25
Annex C (informative) Calculation example . 27
Bibliography . 34
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Foreword
This document (prEN 16282-1:2014) 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
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1 Scope
This European Standard specifies general requirements, such as ergonomic aspects in relation to ventilation
of the kitchen (temperature, air aspects, moisture, noise, etc.), including a method for calculating the airflows.
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 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 national regulations on installation, appliance
requirements and inspection, maintenance, 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 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 5: Air duct; Design and dimensioning
prEN 16282-9, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 9 – Capture and containment performance of extraction systems for commercial kitchen – test methods
EN ISO 7730, Ergonomics of the thermal environment - Analytical determination and interpretation of thermal
comfort using calculation of the PMV and PPD indices and local thermal comfort criteria (ISO 7730:2005)
EN 12792, Ventilation for buildings – Symbols, terminology and graphical symbols
EN 13779, Ventilation for non-residential buildings – Performance requirements for ventilation and room-
conditioning systems
EN 1886, Ventilation for buildings, Air handling units, Mechanical performance
EN 13053, Ventilation for buildings - Air handling units - Rating and performance for units, components and
sections
EN 779, Particulate air filters for general ventilation. Determination of the filtration performance
3 Terms, definitions, symbols and abbreviated terms
For the purposes of this document, the terms, definitions, symbols and abbreviated terms given in EN 12792
and the following apply.
3.1
capture velocity
airflow velocity in the free space between the lower part of the hood and the cooking appliance
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3.2
direct heat
Q Heat which results in an increase in temperature and is therefore measurable
s
3.3
latent heat
Q Heat released or absorbed by the equipment
t
Symbols Unit
a allowance factor -
ACH air changes per hour in 1/h
AHU air handling unit -
ATD air terminal device -
B breadth in m
b degree of pollution -
D moisture emission in g/(h kW)
d hydraulic diameter in m
hydr
e capture and containment efficiency in %
eff
Η hight above the floor in m
h appliance height in m
number of the cooking group -
i
j number of the appliance in the same cooking group -
convective -
k
4/3 -1/3 -1
k empirically determined coefficient in m W h
L length in m
m total number of appliances in the same cooking group -
m mass flow in kg/h
d
n total number of cooking groups -
P power consumption in W
3
ρ density in kg/m
Q convectively transmitted proportion of the direct heat load in W
S,K
Q direct heat in W
S
Q latent heat in W
t
3
q total hood extract volume in m /h
v-ext
r reduction factor for thermal flow -
U unobstructed perimeter of the hood in m
3
thermic flow in m /h
V
th
3
V volumetric airflow in m /h
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3
V exhaust airflows in m /h
ABL
3
V compensation airflow in m /h
Ausgl
3
V extraction airflows for extraction hoods in m /h
Erf
3
V total airflow in m /h
th,ne
3
∆V difference in air volume flows in m /h
v capture air velocity in m/s
x absolute water content of air, exhaust air in kg/kg
EX dry air
x absolute water content of air, supply air in kg/kg
SUP dry air
z height above the heat source in m
ϕ diversity factor -
4 Objectives of kitchen ventilation
Supply and exhaust air systems shall be installed in kitchen areas in such a way that they ensure that odours,
air pollutants and moisture are drawn off. The air in rooms not forming part of the kitchen area shall not be
impaired and no air which could be considered unhygienic shall be supplied to these rooms and it shall not be
possible for such air to flow back into these rooms.
The ventilation system shall be capable of separating odours, particles of fat and gaseous products from the
exhaust air.
Note Ventilation and supply air systems are necessary in commercial kitchens because:
the air is polluted by odours, particles of fat and gaseous products of combustion and other particulates, this pollution
needs to be removed;
indoor air quality needs to be suitable for peoples' health, hygiene and comfort;
heat is created to a considerable extent due to convection and radiant heat and this heat needs to be kept at an
acceptable level;
moisture is created by various kitchen processes and this moisture needs to be kept at an acceptable level;
it is necessary to renew the air in the rooms by an exchange with outside air and maintain comfortable or specified
room air conditions.
5 Classification of kitchens
Kitchens are classified according to the following features:
spatial arrangement of appliances;
types of meal preparation;
number of portions to be prepared within the time limit;
variety of meals to be prepared;
work sequence;
assignment of individual rooms within kitchen area and the kitchen area itself to the meal dispatch point
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The kitchen shall be classified in accordance with Table A.2 in normative Annex A.
The following are possible ways of connecting the kitchen to the meal dispatch point:
kitchens with a directly-connected meal dispatch point to the dining room;
kitchens with a separately-arranged meal dispatch point or with a distribution kitchen;
kitchens within dining areas without a spatial separation, e.g. snack bars etc.
There are zones within kitchens which can be subject to special hygiene needs. These are for example.
cold areas;
hot areas;
meat preparation areas;
fish preparation areas;
meal dispatched areas.
6 Design principles
6.1 General requirements
Kitchens with kitchen equipment of a nominal power supply exceeding 25 KW shall have exhaust and supply
air. All other kitchens shall have at least an exhaust air system.
NOTE 1 Please note the possible existence of National regulations regarding exhaust and supply air to kitchens.
NOTE 2 Typical kitchen equipment emitting critical air pollution
Dish Washer
Microwave Oven / Toaster
Bains Marie/ Hot Cupboard
Induction Hob/Ceramic Stove
Pastry/Bakery Oven
Boiling Pan
Cooker
Oven
Boiling Pan/Tilting Kettle
Bratt Pan/Tilting Skillet
Open Top Range and Oven
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Griddle
Fryer
Rotisserie
Chain Broiler (Burger Conveyor)
Salamander/Steak Grille
Chargrille/Charbroiler
Wok Range
The following data and facts shall be available for the design and operation of ventilation and supply air
systems for kitchens:
type of kitchen;
number of portions to be prepared per time unit;
operating time;
room geometry;
physical data for the individual building components;
type and intensity of lighting.
Details of the following shall also be available:
type of appliances and connected loads;
installation and dimensions of appliances;
duty times;
similarity of appliance utilization.
NOTE 3 To minimize the necessary airflows, it is useful to install heat-emitting appliances in continuous groups or along
surfaces forming room boundaries.
If the exhaust air comes into direct contact with the structure of the building, to the ventilation system shall be
suitable to ensure that this does not damage the building structure and that no persistent condensation
occurs.
6.2 Heat and pollutant loads
Pollution loads can vary within the kitchen’s radiant heat.
Radiant heat intensive areas are characterized by high surface temperatures of cooking appliances Radiant
heat. The direct and latent heat relative to the connected load of the appliances, as well as the emission of
steam are given for individual appliances in Annex A for normal operation and limited operation. The values
given in Annex A, Tables A.3 and A.4, apply to dishwashers.
NOTE 1 The attention of the user of this standard is drawn to the possible existence of national regulations or
guidelines regarding the pollution levels due to foreign pollutant pollution in the air and micro-organisms.
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NOTE 2 Foreign pollutant pollution in the air occur at almost at any time food is heated. The type and amount are
influenced particularly by the amount of fat and the temperature, with the ensuing pyrolyzates being possibly damaging to
health. These particularly include short-chain aldehydes, such as formaldehyde, acetaldehyde, tr-2 hexenal and acrolein
as well as highly-volatile nitrosamines and polycyclic aromatic hydrocarbons (e.g. benzo-a-pyrene).
All types of dish washers require extraction hoods or ventilated ceilings.
To achieve a cost-effective design of the ventilation and supply air systems, the values in Annex A, Table A.1,
shall be used.
NOTE 3 It might be necessary to cool down inlet air if ambient air is warm and of a high humidity for reasons of hygiene.
Partitions between individual preparation areas in kitchens might be necessary particularly for areas requiring different
levels of temperature or hygiene.
7 Ergonomic and hygiene requirements
7.1 Thermal comfort, tolerance
For the following it is assumed that kitchen personnel wear clothing with an average clothing insulation
corresponding to 0.6 clo. This value shall be used for the relevant comfort parameters in accordance with
EN ISO 7730 (humidity, air movement, radiant heat, temperature) given in Figure 1. The ventilation system
shall maintain the air quality within range 1 specified in Figure 1.
Air temperature and humidity are measured at a height of 1.10 m above the floor at a distance of 0.50 m from
the appliances.
Key
X Wet bulb temperature in °C
Y Air temperature in °C
a Relative humidity in %
1 Workplace Range
Figure 1 — Air quality range in kitchens in accordance with EN ISO 7730
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It is not always possible to maintain thermal comfort in kitchens. This applies particularly to work areas close
to kitchen appliances which are strong heat emitters (latent and direct heat), e.g. within a distance of
approximately 1 m of stoves with heat-radiating surfaces, tilting frying pans, large fryers or dishwashers. In
these areas, tolerable climatic conditions in accordance with EN ISO 7730 shall be guaranteed as a minimum.
NOTE If too many heat-emitting cooking appliances are installed in a room which is not sufficiently large enough for
the purpose, it might not be possible to meet the ergonomic requirements for ventilating and supply air systems.
7.2 Temperature of room air
The temperature of the room air in kitchens and sculleries shall be at least 18 °C and shall not exceed 26 °C
unless unavoidable due to the processes. This does not include seasonal, excess temperatures or areas in
which higher temperatures are unavoidable due to their function.
NOTE 1 Draughts due to higher airflow velocities can occur, particularly where there are supply airflows in excess of 90
3 2
m /(m h).
NOTE 2 Cooling of the room air is required by some national regulations and guidelines. It leads also to a good thermal
comfort.
7.3 Humidity of room air
Because comfortable climatic conditions might not always be achieved in kitchens, the design of a ventilation
and air conditioning system can be based on a maximum moisture content of the air of 16.5 g of water per kg
of dry air.
NOTE In comfort areas, the upper limit of the moisture content of the air is 11.5 g of water per kg of dry air and 65 %
relative humidity.
No reliable data is available regarding the lower limit of the relative humidity of the room air. 30 % relative
humidity of the room air may be taken as the comfort limit – as independent as possible from the temperature
of the room air – with occasional undershoots being acceptable.
An additional humidification of the air space is not required.
7.4 Air velocity in the room
The limiting values, an example curve is shown in Figure 2 for 0.6 clo, shall not be exceeded. Measurements
are generally carried out at the workstation at a height of 1.7 m.
NOTE The limits of the air velocity in the comfort area depend on the temperature of the room air, the turbulence of the
flow, the degree of activity and the thermal resistance of the clothing.
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Key
X Temperature of room air in °C
Y Permissible mean air velocity in m/s
1 Degree of activity 2
Figure 2 — Example of permissible mean room air velocity as a function of the room air temperature
for 0.6 clo
7.5 Noise control
The A-weighted sound pressure level emitted by a ventilation and air-conditioning system shall be limited to
60 dB(A) measured in work area. Where the meals are handed out from an open counter, the A-weighted
sound pressure level shall not exceed 50 dB(A). Exceeding this value by 5 dB(A) is permissible in areas
where tableware and utensils are washed.
NOTE 1 The attention of the user of this standard is drawn to the possible existence of national legislation regarding
noise control.
NOTE 2 Sound levels and flows should be optimized when designing ventilation and air conditioning systems,
particularly with a view to minimizing the use of sound absorbing measures in the exhaust air. This also means that the
sound power level of the extraction fan should be minimized.
NOTE 3 Sound-absorbing surfaces may also be used in the room as additional sound insulation, but this should be
consistent with other requirements.
7.6 Hygiene requirements
From the point of view of hygiene, the ventilation and air conditioning system for kitchens shall prevent the
contamination of food by the airflow during preparation, storage and distribution and shall also prevent the
spread of odours, pollutants and other gaseous pollutants by the airflow.
NOTE The attention of the user of this standard is drawn to the possible existence of national hygiene regulations.
Hygiene requirements shall be set for individual components, system concepts and maintenance so that the
ventilation system conforms to the above requirements. If different levels of hygiene requirements are required
for different areas of the kitchen, this shall be achieved by appropriate airflow transfer in the room.
All airflows (supply and exhaust air) from all kitchen zones shall be balanced over the entire kitchen area.
A slight underpressure shall be maintained in the kitchen in order to avoid odours spreading from the kitchen.
When this is done, however, the recirculation of air from rooms where the hygiene is questionable shall be
precluded.
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Ventilation and air conditioning systems shall be operated using external air or suitably treated re-circulated
air. Heat recovering systems shall only be used after suitable filtering, treatment and cleaning processes.
Recirculated air shall not be used.
Hygiene requirements shall be jointly agreed with the kitchen designer, planners of the room air, the operator
and, where necessary, the supervisory authorities.
8 Design principles
8.1 General
The main design variables for supply air equipment in kitchens are as follows:
extraction airflows through kitchen hoods/ceilings
supply airflows;
room exhaust airflows (general ventilation).
It is required to have an exhaust in the kitchen in order to deal with thermal loads and humidity. If the kitchen
is air conditioned, these parameters are necessary to calculate the cooling capacity.
The extraction airflow shall be designed to provide the maximum possible pollutant extraction above the
cooking point.
The supply airflow shall be designed according to the heat or pollutant loads to be carried from the work area
so that the pollutant limit values and the requirements regarding the thermal environment are met.
The room exhaust airflow is the difference between the supply airflow and the airflow into the extraction
system.
To prevent the potential transfer of kitchen odours to areas outside the kitchen, a slight under pressure in the
kitchen is recommended.
Unfiltered air shall not be introduced into the kitchen area. All doors to the kitchen area shall be operable in
order to facilitate escape out of the room regardless of underpressure.
The values in Table 1 for normal operation shall be used as a basis for dimensioning the airflows. Normal
operation is presumed to be an economical method of operation. Separate agreements are to be reached
where the use of equipment deviates from this (e.g. cooking with
...
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