SIST EN 16282-5:2017
(Main)Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct - Design and dimensioning
Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct - Design and dimensioning
This European Standard specifies requirements for the design, construction and operation of the air duct, 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 and food is stored.
This European Standard is not applicable to ventilation systems 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.
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 5: Luftleitungen - Gestaltung und Dimensionierung
Diese Europäische Norm legt Anforderungen an die Gestaltung, die Konstruktion und den Betrieb von Luftleitungen gewerblich genutzter Küchen fest, einschließlich der technischen Sicherheit, ergonomischer und hygienischer Aspekte.
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 und entsorgt werden.
Diese Europäische Norm gilt nicht für Lüftungsanlagen, die für den Privathaushalt bestimmt sind.
Ein Verfahren zur Überprüfung der Anforderungen ist auch festgelegt.
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 5: Conduit d'air - Conception et dimensionnement
La présente Norme européenne spécifie les exigences relatives à la conception, la construction et au fonctionnement des conduits d'air dans les cuisines professionnelles, 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 des zones de déchets alimentaires.
La présente Norme européenne s'applique aux systèmes de ventilation pour cuisines excepté ceux utilisés dans les cuisines domestiques.
Une méthode de vérification de chaque exigence est également spécifiée.
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 - 5. del: Kanali - Projektiranje in dimenzioniranje
Ta evropski standard določa zahteve za projektiranje, gradnjo in delovanje kanalov, vključno s tehnično varnostjo, ergonomičnostjo in higieničnostjo.
Ta evropski standard se uporablja za prezračevalne sisteme v kuhinjah, povezanih prostorih in za druge naprave za predelavo živil, namenjenih 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.
Opredeljena 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 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 5: Luftleitungen - Gestaltung und DimensionierungÉquipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 5: Conduit d'air - Conception et dimensionnementEquipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct - Design and dimensioning97.040.99Druga kuhinjska opremaOther kitchen equipment91.140.30VLVWHPLVentilation and air-conditioning systemsICS:Ta slovenski standard je istoveten z:EN 16282-5:2017SIST EN 16282-5:2017en,fr,de01-oktober-2017SIST EN 16282-5:2017SLOVENSKI
STANDARD
SIST EN 16282-5:2017
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16282-5
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
wã Air ductâ Design and dimensioning Équipement pour cuisines professionnelles æ Éléments de ventilation pour cuisines professionnelles æ Partie
wã Conduit d 5air æ Conception et dimensionnement
Bauelemente in gewerblichen Küchen æ Einrichtungen zur Beæ und Entlüftung æ Teil
wã Luftleitungenâ Gestaltung und Dimensionierung This 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 wã t r s y ESIST EN 16282-5:2017
EN 16282-5:2017 (E) 2 Contents Page
European foreword . 3 1 Scope . 4 2 Normative references . 4 3 Terms and definitions . 4 4 Construction and function . 6 4.1 General . 6 4.2 Functional requirements. 6 4.3 Materials . 9 4.4 Mounting elements . 9 5 Safety requirements . 9 5.1 General . 9 5.2 Fire protection requirements . 10 6 Hygienic requirements. 11 6.1 General hygienic requirements . 11 6.2 Air treatment . 11 6.3 Cleaning . 11 6.4 Fans in extract air ducts . 13 7 Installation and operating instructions . 13 Bibliography . 15
SIST EN 16282-5:2017
EN 16282-5:2017 (E) 3 European foreword This document (EN 16282-5:2017) 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 16282-5:2017
EN 16282-5:2017 (E) 4 1 Scope This European Standard specifies requirements for the design, construction and operation of the air duct in commercial kitchens, 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 and food is stored and food waste areas. This European Standard is applicable to kitchen ventilation systems except those used in domestic kitchens. A method of verification of each requirement is also specified. 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 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 779, Particulate air filters for general ventilation — Determination of the filtration performance EN 1507, Ventilation for buildings - Sheet metal air ducts with rectangular section - Requirements for strength and leakage EN 10088-1, Stainless steels - Part 1: List of stainless steels EN 12097, Ventilation for Buildings - Ductwork - Requirements for ductwork components to facilitate maintenance of ductwork systems EN 12237, Ventilation for buildings - Ductwork - Strength and leakage of circular sheet metal ducts EN 12599, Ventilation for buildings - Test procedures and measurement methods to hand over air conditioning and ventilation systems EN 13779, Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 kitchen extract air air discharged out of the kitchen (negative pressure) 3.2 fire damper device limiting the spread of fire and/or fumes through air ducts, alone or together with other elements, for a specified period of time SIST EN 16282-5:2017
EN 16282-5:2017 (E) 5 3.3 outside air air drawn from outside the building 3.4 air leakage class measure for the air leakage of an air duct system, defined by the upper limit of the air leakage rate Note 1 to entry: The air leakage of air ducts is classified in accordance with EN 12237. 3.5 fire resistance period minimum time in minutes which an element of the ventilation air ducts meet the specified requirements 3.6 outlet air air discharged to the outside (positive pressure) 3.7 air leakage rate leakage of air from ductwork 3.8 air duct conduit for transporting air 3.9 volumetric air flow rate volume of matter, which passes a given surface, divided by time 3.10 components elements installed in air ducts EXAMPLE Fans, silencers, sensors, filters, flaps 3.11 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 3.12 flexible air duct duct which can be manually longitudinally compressed or decompressed and flexed without permanently damaging the cross section area 3.13 aerosol separated grease/oil/water mixture SIST EN 16282-5:2017
EN 16282-5:2017 (E) 6 4 Construction and function 4.1 General Unless otherwise specified, the requirements shall be in accordance with EN 12237. 4.2 Functional requirements 4.2.1 General Air ducts shall be planned and constructed in such a way to ensure low energy consumption, low leakage, low heat loss and favourable sanitary conditions during their operation. Any adverse hygienic effects of the food shall be avoided. The stability of the air ducts, their connection and mounting elements shall be dimensioned appropriately to ensure that it will permanently withstand the stress and load caused by operation. Flexible supply air ducts shall be avoided as far as possible due to difficulty in cleaning. 4.2.2 Design and loss of pressure Air ducts shall be designed in such a way to ensure minimum loss of pressure. This may be achieved by: a) longitudinal and cross-connections which are flush at the inside, b) stiffening elements that are placed on the outside to avoid high air resistance, c) air rerouting without sharp edges, inner radius at least 100 mm, junctions preferably with guiding elements, d) no sudden changes in cross section, e) in the case of changes in the cross-sectional angle of inclination shall be less than 45° f) smooth internal walls and joints. 4.2.3 Special requirements for extract and outlet air ducts Extract and outlet air ducts and their connections shall be aerosol-proof and visible escape of aerosol is not permitted. Soldered/brazed or welded connections or connections with permanently elastic and aerosol-resistant sealing materials are deemed appropriate and may be used. The use of flexible air ducts is not permitted. Chinamans hat type exhaust air outlets shown in Figure 1 shall not be used.
Figure 1 — Chinamans hat type air outlet SIST EN 16282-5:2017
EN 16282-5:2017 (E) 7 4.2.4 Air leakage Outside and supply air ducts with round and rectangular cross section shall meet at least the requirements of EN 12237 or EN 1507, air leakage class B. Extract and outlet air ducts with round and rectangular cross section shall conform to the requirements of EN 12237 or EN 1507 or EN 13779, air leakage class C. 4.2.5 Silencers Materials which are harmless for health and which cannot become a culture medium for microorganisms shall be used for the fabrication of silencers. Silencer materials shall not release any harmful substances, such as gases or parts of fibres. The surface of silencers shall be abrasion-proof, smooth, easy to clean and when installed in extract and outgoing air ducts they shall be liquid-proof, water-resistant, and resistant to aerosol. Silencers shall be packaged appropriately for transport and storage to avoid any contamination. It shall be pos
...
SLOVENSKI STANDARD
oSIST prEN 16282-5:2014
01-december-2014
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NXKLQMDKGHO .XKLQMVNHSUH]UDþHYDOQHQDSH3URMHNWLUDQMHLQYDUQRVWQH
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Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 5: Air duct; Design and dimensioning
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 5: Luftleitungen; Gestaltung und Dimensionierung
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 5: Conduit d'air - Conception et dimensionnement
Ta slovenski standard je istoveten z: prEN 16282-5
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-5:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 16282-5:2014
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oSIST prEN 16282-5:2014
EUROPEAN STANDARD
DRAFT
prEN 16282-5
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2014
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
in commercial kitchens - Part 5: Air duct; Design and
dimensioning
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 5: Conduit von gewerblichen Küchen - Teil 5: Luftleitungen; Gestaltung
d'air - Conception et dimensionnement und Dimensionierung
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 16282-5:2014 E
worldwide for CEN national Members.
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oSIST prEN 16282-5:2014
prEN 16282-5:2014 (E)
Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms and definitions .4
4 Construction and function .6
4.1 General remarks.6
4.2 Functional requirements .6
4.2.1 General .6
4.2.2 Design and loss of pressure .6
4.2.3 Special requirements for exhaust and outlet air ducts .6
4.2.4 Air leakage .7
4.2.5 Silencers .7
4.2.6 Dimensioning of air ducts .7
4.2.7 System adjustment .8
4.2.8 Insulation .9
4.3 Materials .9
4.4 Mounting elements .9
5 Safety requirements . 10
5.1 General remarks. 10
5.2 Fire protection requirements . 10
5.2.1 Requirements for air ducts in and outside kitchens . 10
5.2.2 Special requirements for air ducts within the kitchen . 11
5.2.3 Special requirements for air ducts outside the kitchen. 12
6 Ergonomic requirements . 13
7 Hygienic requirements . 13
7.1 General hygienic requirements . 13
7.2 Air treatment . 14
7.2.1 Supply air treatment . 14
7.2.2 Exhaust air treatment . 14
7.3 Cleaning . 14
7.3.1 Cleanout openings. 14
7.3.2 Cleaning and cleanliness during air duct installation . 16
7.3.3 Cleaning intervals . 16
7.4 Fans in exhaust air ducts . 16
8 Installation and operating instructions . 16
Bibliography . 18
2
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oSIST prEN 16282-5:2014
prEN 16282-5:2014 (E)
Foreword
This document (prEN 16282-5:2014) 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
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oSIST prEN 16282-5:2014
prEN 16282-5:2014 (E)
1 Scope
This European Standard specifies requirements for the design, construction and operation of the air duct,
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 and food is
stored.
This European Standard is not applicable to ventilation systems 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.
EN 13779, Ventilation for non-residential buildings - Performance requirements for ventilation and room-
conditioning systems
EN 13501-- 3, Fire classification of construction products and building elements - Part 3: Classification using
data from fire resistance tests on products and elements used in building service installations: fire resisting
ducts and fire dampers
EN 1363-1, Fire resistance tests - Part 1: General requirements
EN 1366 -1, Fire resistance test for service installations-Part 1: Ducts
EN 1507, Ventilation for buildings. Sheet metal air ducts with rectangular section. Requirements for strength
and leakage
EN 15882-1, Extended application of results from fire resistance tests for service installations - Part 1: Ducts
EN 779:2012, Particulate air filters for general ventilation - Determination of the filtration performance
EN 933-4, Tests for geometrical properties of aggregates - Part 4: Determination of particle shape; shape
index
EN 10088-1, Stainless steels - Part 1: List of stainless steels
EN 12237, Ventilation for buildings - Ductwork - Strength and leakage of circular sheet metal ducts
EN 12599, Ventilation for buildings - Test procedures and measuring methods to hand over air conditioning
and ventilation systems
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
4
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prEN 16282-5:2014 (E)
3.1
kitchen exhaust air
ETA
air discharged out of the kitchen (line with negative pressure)
3.2
fire spread shut-off device
device limiting the spread of fire and/or fumes through air ducts, alone or together with other elements, for a
specified period of time
EXAMPLE Other elements that are used together with the device could be detaching devices.
3.3
outside air
AU
air sucked in from the outside
3.4
air leakage class
measure for the air leakage of an air duct system, defined by the upper limit of the air leakage rate
Note 1 to entry: The air leakage of air ducts is classified in accordance with EN 12237 as class A, B or C.
3.5
fire resistance period
minimum time in minutes for which an element of the ventilation air ducts meets the specified requirements
3.6
fire resistance classification
classification for an element of a ventilation duct on the basis of its fire resistance period
3.7
outlet air
FO
air discharged to the outside (line with positive pressure)
3.8
air leakage factor
air leakage rate per air duct casing unit area
-1 -2
Note 1 to entry: The air leakage factor is given in m³ ∙ s ∙ m
3.9
air leakage rate
leakage of air duct when exposed to air pressure
3.10
air duct / ventilation duct
fire protection equipment> conduit for transporting air, used to transport air into and out of rooms
3.11
volumetric air flow rate
quotient of air volume and time
3.12
components
elements installed in air ducts
EXAMPLE Fans, silencers, sensors, filters, flaps are all examples of components.
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prEN 16282-5:2014 (E)
3.13
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
3.14
kitchen supply air
ZU
air supplied to the kitchen
3.15
flexible air duct
air duct which can be, by hand and in longitudinal direction, compressed or decompressed as well as bent,
without any lasting damage to the cross sectional area
4 Construction and function
4.1 General remarks
Unless otherwise specified, the requirements shall be verified by way of inspection and/or measurement.
4.2 Functional requirements
4.2.1 General
Air ducts shall be planned and constructed in such a way to ensure low energy consumption, low leakage, low
heat losses and favourable sanitary conditions during their operation.
Any adverse hygienic effects of the food shall be excluded with due care.
The stability of the air ducts, their connection and mounting elements shall be dimensioned appropriately to
ensure that it will permanently withstand the stress and load caused by operation.
Flexible supply air ducts shall be avoided as far as possible due to difficulty cleaning.
4.2.2 Design and loss of pressure
Air ducts shall be designed in such a way to ensure minimum loss of pressure.
This may be achieved by:
longitudinal and cross-connections which are flush at the inside,
stiffening elements that are placed on the outside to avoid high air resistance,
air rerouting without sharp edges, inner radius at least 100 mm, junctions preferably with guiding
elements,
no sudden changes in cross section,
in the case of changes in the cross-sectional angle of inclination less than 45°, smooth internal walls.
4.2.3 Special requirements for exhaust and outlet air ducts
Exhaust and outlet air ducts and their connections shall be aerosolate-proof and no visible escape of
aerosolate is permitted.
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prEN 16282-5:2014 (E)
Soldered/brazed or welded connections or connections with permanently elastic and aerosolate-resistant
sealing materials are deemed appropriate and may be used.
The use of flexible air ducts is not permitted.
Chinamans hat type exhaust air outlets shall not be used.
Figure 1 - Chinamans hat type air outlet
4.2.4 Air leakage
Outside and supply air ducts with round and rectangular cross section shall meet at least the requirements of
EN 12237 or EN 1507, air leakage class B.
Exhaust and outlet air ducts with round and rectangular cross section shall conform to the requirements of EN
12237 or EN 1507, air leakage class C. Exhaust and outlet air ducts with round and rectangular cross section
shall conform to the requirements of EN 12237, air leakage class B.
4.2.5 Silencers
Only materials which are harmless for health and which cannot become a culture medium for micro-organisms
shall be used for the fabrication of silencers.
In operating state, silencer materials shall not release any harmful substances, parts of fibres or gases.
Their surface shall be abrasion-proof, in exhaust and outlet air ducts: smooth, water-resistant, easy to clean,
aerosolate and stable.
To avoid any contamination of the silencers they shall be packaged appropriately for transport and storage.
It shall be possible to dismantle silencers using basic tools.
4.2.6 Dimensioning of air ducts
4.2.6.1 Flow velocity guide values
For dimensioning of air ducts, the flow velocity guide values as shown in Table 1 shall be used, subject to the
permissible sound pressure and pressure loss.
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prEN 16282-5:2014 (E)
Table 1 — Flow velocity guide values
Element of the ventilation and air-conditioning system Velocity of flow
m/s
width
a a
suction side pressure side
Extractor hood 4 6 to 8
outlet air bend deflector cap
Outside and outlet air 6 to 8 (in the cross 6 to 8 (in the cross
towers section) section)
2.5 (at the fins) 4 (at the fins)
Air passage 2.5 4
Hood 4.5 6
Main air duct 4 to 6
3 to 4
Side air duct
a
It can be necessary (for instance to avoid condensation at the outlet, to keep contaminated flows of exhaust air intentionally away
from parts of buildings etc. or to avoid air short-circuiting) to blow out with a higher velocity (complying nevertheless with the flow
noise).
4.2.6.2 Sound pressure level
For purposes of acoustic calculations for the ventilation and air-conditioning system a sound pressure level of
50 dB with a mean reverberation period of 1.5 sec. shall be used. This value may be exceeded by 5 dB in the
area for washing up crockery, pots and pans. Measurements shall be carried out in the working area at a high
of 1.7 m above the floor.
4.2.7 System adjustment
The system shall be adjusted to ensure that the volumetric air flow rates during contractual operation conform
to the planned values.
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oSIST prEN 16282-5:2014
prEN 16282-5:2014 (E)
Volumetric air flow rates shall be measured and documented in accordance with EN 12599. Departing from
EN 12599 is permitted as long as the overall uncertainty of measurement does not exceed 10 %. Departure
from this uncertainty of measurement is permitted in individual cases if there is evidence that there are only
unfavourable measuring points in the system.
4.2.8 Insulation
Air ducts used for the transport of heated or cooled supply air shall be insulated to maintain energy efficiency.
Insulation measures shall be taken for air ducts where the temperature could fall below the dew point.
4.3 Materials
Any of the materials specified in Table 2 shall be used.
Table 2 — Materials
Component element/ Material Surface
part
Outside air ducts chrome-nickel steel
sheet steel galvanized
a
synthetic
concrete
Supply air ducts chrome-nickel steel
sheet steel galvanized
a
...
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