oSIST prEN 16282-4:2011

Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets - Design and safety requirements

This standard applies to air passage components of ventilation systems in mof kitchens and other food processing facilities intended for commercial use, in according to their type construction. It does not apply to domestic kitchen.
This standard stipulates the requirements covering the construction and operation, including the technical safety, ergonomic and hygienic features and their testing.

Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 4: Luftdurchlässe

Diese Norm gilt für Luftdurchlässen von Lüftungsanlagen in MOF-Küchen und andere Lebensmittel
verarbeitenden Betrieben die für den gewerblichen Gebrauch entsprechend ihrer Bauweise bestimmt sind.
Diese Norm gilt nicht für Küchen im Haushaltsbereich.
Diese Norm legt Anforderungen wie Bau- und Funktionsweise einschließlich der technischen Sicherheit,
Ergonomie und Hygiene Merkmale und deren Prüfung fest.

Equipement pour cuisines professionnelles - Eléments de ventilation pour cuisines professionnelles - Partie 4: Entrées et sorties d'air - Conception et exigences de sécurité

La présente norme s'applique aux éléments de passage d'air des systèmes de ventilation installés dans les cuisines et autres installations de transformation des produits alimentaires destinées à un usage commercial de par leur fabrication. Elle ne s'applique pas aux cuisines domestiques.
La présente norme stipule les exigences relatives à la construction et au fonctionnement, y compris les caractéristiques techniques de sécurité, d'ergonomie et d'hygiène, ainsi que les essais correspondants.

Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 4. del: Dovodi in odvodi zraka - Projektiranje in varnostne zahteve

General Information

• Status: Not Published
• Public Enquiry End Date: 29-Sep-2011
• ICS: 91.140.30 - Ventilation and air-conditioning systems
• ICS: 97.040.99 - Other kitchen equipment
• Technical Committee: OGS - Heating for buildings
• Current Stage: 98 - Abandoned project (Adopted Project)
• Start Date: 07-Oct-2013
• Due Date: 12-Oct-2013
• Completion Date: 07-Oct-2013
• Ref Project: prEN 16282-4 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets - Design and safety requirements

Relations

• Revised: SIST EN 16282-4:2017 - Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 4: Air inlets and outlets; design and safety requirements
• Effective Date: 01-Apr-2017

Standards Content (Sample)

SLOVENSKI STANDARD
oSIST prEN 16282-4:2011
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO'RYRGLLQRGYRGL]UDND3URMHNWLUDQMHLQYDUQRVWQH]DKWHYH
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 4: Air inlets and outlets - Design and safety requirements
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 4: Luftdurchlässe
Equipement pour cuisines professionnelles - Eléments de ventilation pour cuisines
professionnelles - Partie 4: Entrées et sorties d'air - Conception et exigences de sécurité
Ta slovenski standard je istoveten z: prEN 16282-4
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-4:2011 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 16282-4:2011

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oSIST prEN 16282-4:2011


EUROPEAN STANDARD
DRAFT
prEN 16282-4
NORME EUROPÉENNE

EUROPÄISCHE NORM

July 2011
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
in commercial kitchens - Part 4: Air inlets and outlets - Design
and safety requirements
Equipement pour cuisines professionnelles - Eléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 4: von gewerblichen Küchen - Teil 4: Luftdurchlässe
Entrées et sorties d'air - Conception et exigences de
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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.


EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2011 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-4:2011: E
worldwide for CEN national Members.

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oSIST prEN 16282-4:2011
prEN 16282-4:2011 (E)
Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms and definitions .5
4 Designations .6
4.1 Supply air side .6
4.2 Exhaust air side .7
5 Construction and function .7
5.1 General remarks.7
5.2 Adjustment in the room .7
5.2.1 Supply air passage devices .7
5.2.2 Exhaust air passage devices .8
5.3 Design, construction, function .8
5.4 Note: A coverage of connecting ducts should be taken under consideration if the
installation height is such as there is no visibility of the upper surface of the supply air
passage in terms of cleanability. Construction and design .8
5.5 Materials and their surfaces for air passage devices .8
6 Technical safety requirements .9
7 Ergonomic requirements and tests . 10
8 Hygienic requirements . 10
8.1 General remarks. 10
8.2 Cleaning intervals . 10
9 Instructions . 11
9.1 Installation instructions . 11
9.2 Operating instructions . 11
Bibiliography . 12

2

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oSIST prEN 16282-4:2011
prEN 16282-4:2011 (E)
Foreword
This document (prEN 16282-4:2011) has been prepared by Technical Committee CEN/TC 156 “Ventilation for
buildings”, the secretariat of which is held by BSI.
This document is currently submitted to the CEN Enquiry.
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 5: Air duct; Design and dimensioning
 Part 6: Aerosol separators; Design and safety requirements
 Part 7: Installation and use of fixed fire suppression systems
 Part 8: Installation for treatment of cooking fumes; Requirements and testing
 Part 9: Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods

3

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oSIST prEN 16282-4:2011
prEN 16282-4:2011 (E)
1 Scope
This standard applies to air passage components of ventilation systems in mof kitchens and other food
processing facilities intended for commercial use, in according to their type construction. It does not apply to
domestic kitchen.
This standard stipulates the requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
prEN 16282-1, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
1: General requirements including calculation method
prEN 16282-2, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
2: Kitchen ventilation hoods; Design and safety requirement
prEN 16282-3, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 3: Kitchen ventilation ceilings; Design and safety requirements
prEN 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 5: Air duct; Design and dimensioning
prEN 16282-6, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 6: Aerosol separators; Design and safety requirements
prEN 16282-7, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 7: Installation and use of fixed fire suppression systems
prEN 16282-8, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 8: Installation for treatment of cooking fumes; Requirements and tests
prEN 16282-9, Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods
EN 573-3, Aluminium and aluminium alloys –Chemical composition and form of wrought products – Part 3:
Chemical composition
EN 10088-1, Stainless steels - Part 1: List of stainless steels
EN ISO 3274, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Nominal
characteristics of contact (stylus) instruments
EN ISO 4287, Geometrical product specification (GPS) - Surface texture: Profile method - Terms, definitions
and surface texture parameters
EN ISO 4288, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Rules and
procedures for the assessment of surface texture
EN ISO 13565-1, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Surfaces
having stratified functional properties - Part 1: Filtering and general measurement conditions
4

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oSIST prEN 16282-4:2011
prEN 16282-4:2011 (E)
EN ISO 13565-2, Geometric product specifications (GPS) – Surface texture: profile method - surfaces having
stratified functional properties - Part 2: Height characterisation using the linear material ratio curve
Regulation 1935/2004/EC, Materials and articles intended to come into contact with food and repealing
Directives 80/590/EEC and 89/109/EEC
3 Terms and definitions
For the purposes of this European Standard, the following terms and definitions apply.
3.1
kitchen
a room and parts of a building in which food is stored, meals are prepared, given out and distributed as well as
where crockery and appliances are being cleaned
3.2
ceiling air passage device
inlet or outlet for extract and supply air, which is integrated or built in the ceiling
3.3
wall air passage device
inlet or outlet for extract and supply air, which is built in the wall or just in front of it
3.4
exhaust air connector
connection element of the air chamber or the plenum chamber to the exhaust air line air passage and has an
essential influence on the function of the air passage due to arrangement and geometry
3.5
device regulating the airflow
component for the fine adjustment of the airflow. It can be designed as an adjustable air control system slot
orifices
3.6
supply air side

3.6.1
air supplying cylinder
component housed in a box behind air passage components for the constant admission of the entire air
passage area. It is cylindrically shaped with perforated surfaces
3.6.2
supply air passage control
component at the end of the ventilation system in commercial kitchens for the controlled supply of processed
air, through the orifice of which air is supplied to the kitchen
3.6.3
grid
device distributing supply air and steering air as outlet at the end of the ventilation system. The individual parts
of the grid can designed to be fixed or so that the required air flow in the room can be adjusted with respect to
the direction
3.6.4
injector
orifice for distributing supply air and steering air
3.6.5
air passage device in form of a hole
laminar orifices for the supply of air, usually designed as perforated steel plates
5

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oSIST prEN 16282-4:2011
prEN 16282-4:2011 (E)
3.6.6
air passage adjuster in form of a slot
single or multi-row linear air passage supply component, which is often equipped with steering components for
a differentiated division of the air flow
3.6.7
supply air distributor
component in circular, quadratic or rectangular construction with built-in parts steering air in different direction
3.6.8
textile air passage device
lint free fabric hose permeable to air installed in ceiling area for low induction when supplying air
3.6.9 air passage components and respective air flow modes of supply air

3.6.9.1
low level displacement air passage component (for creating layers of air flow)
supply air inlet located near to the floor for the supply of low velocity turbulence free air to be supplied to the
room. Box with perforated outlets incorporating arrangements steering and distributing the air
3.6.9.2
high level displacem
...