oSIST prEN 16282-2:2011
(Main)Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 2: Kitchen ventilation hoods - Design and safety requirements
Equipment for commercial kitchens - Components for ventilation of commercial kitchens - Part 2: Kitchen ventilation hoods - Design and safety requirements
This standard applies to kitchen ventilation hoods (hereinafter called "hoods") in kitchens and other companies processing foodstuffs intended for commercial use from their nature and finish. It does not apply to household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection, maintenance, operation have to be complied with.
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen - Teil 2: Küchenlüftungshauben
Diese Norm gilt für Küchenlüftungshauben (im Weiteren Hauben benannt) in Küchen und anderen lebensmittelverarbeitenden Betrieben, die nach Art und Ausführung für den gewerbsmäßigen Gebrauch bestimmt sind. Sie gilt nicht für Haushaltküchen.
Diese Norm legt Anforderungen an die Bau- und Betriebsweise, einschließlich der sicherheitstechnischen, ergonomischen und hygienischen Merkmale und deren Prüfung fest.
Sofern nicht anders festgelegt werden die Anforderungen durch Besichtigung und/oder Nachmessen geprüft.
Ergänzende oder alternative Nationale Verordnungen für Installation, Anforderungen; Inspektion und Wartung müssen erfüllt werden.
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 2: Hottes de ventilation pour cuisines - Conception et exigences de sécurité
La présente norme s'applique aux hottes de ventilation pour cuisines (désignées ci-après "hottes") installées dans les cuisines et autres installations de transformation des produits alimentaires destinées à un usage commercial de par leur nature et leur finition. 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.
Sauf spécification contraire, les exigences de la présente norme seront vérifiées par inspection et/ou mesurage.
Les réglementations nationales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils, l'inspection, la maintenance et le fonctionnement sont à respecter.
Oprema za komercialne kuhinje - Sestavni deli za prezračevanje v komercialnih kuhinjah - 2. del: Kuhinjske prezračevalne nape - Projektiranje in varnostne zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 16282-2:2011
01-september-2011
2SUHPD]DNRPHUFLDOQHNXKLQMH6HVWDYQLGHOL]DSUH]UDþHYDQMHYNRPHUFLDOQLK
NXKLQMDKGHO .XKLQMVNHSUH]UDþHYDOQHQDSH3URMHNWLUDQMHLQYDUQRVWQH
]DKWHYH
Equipment for commercial kitchens - Components for ventilation of commercial kitchens -
Part 2: Kitchen ventilation hoods - Design and safety requirements
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 2: Küchenlüftungshauben
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 2: Hottes de ventilation pour cuisines - Conception et exigences
de sécurité
Ta slovenski standard je istoveten z: prEN 16282-2
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 16282-2:2011 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 16282-2:2011
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oSIST prEN 16282-2:2011
EUROPEAN STANDARD
DRAFT
prEN 16282-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2011
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
of commercial kitchens - Part 2: Kitchen ventilation hoods -
Design and safety requirements
Équipement pour cuisines professionnelles - Éléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 2: Hottes von gewerblichen Küchen - Teil 2: Küchenlüftungshauben
de ventilation pour cuisines - 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 16282-2:2011: E
worldwide for CEN national Members.
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Contents Page
Foreword .4
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 Design of hoods .9
5 Construction and function . 10
5.1 General remarks. 10
5.2 Arrangement above the kitchen equipment/hood dimensions . 11
5.2.1 Exterior dimensions . 11
5.2.2 Suspension height . 11
5.2.3 Hood dimension . 11
5.2.4 Hood height/collection area . 12
5.2.5 Infillpanel . 12
5.2.6 Special function hoods (grill hood, bar hood/counter hood) . 13
5.3 Materials . 14
5.4 Aerosol separator . 16
5.5 Baffle plates . 16
5.6 Hood structure . 16
5.7 Exhaust air connection . 16
5.8 Air flow control devices . 17
5.9 Lighting . 17
5.10 Cooking fume collector channels/cooking fume discharge devices . 17
5.11 Air supply box/attachment . 17
5.12 Integrated or installed/attached air supply apertures . 18
5.13 Integrated cleaning device . 18
5.13.1 General remarks. 18
5.13.2 Integrated cleaning device using water . 18
6 Technical safety requirements . 18
6.1 General remarks. 18
6.2 Separator – installation, dismantling and maintenance . 19
6.3 Hood installation . 19
6.4 Integrated discharge ventilators . 19
6.5 Air flow control devices . 19
6.6 Electrical Equipment . 20
6.7 Earth bonding . 20
6.8 Fire suppression system . 20
6.9 Switching the ventilation system in the event of a fire in the kitchen . 20
6.10 Gas interlock . 20
7 Ergonomic requirements and testing . 20
8 Hygienic requirements . 20
8.1 General remarks. 20
8.2 General hygienic requirements . 20
8.3 Hood design . 21
8.4 Aerosolate removal elements . 21
8.5 Lateral separator hoods . 21
8.6 Cleaning . 21
9 Instructions . 22
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9.1 Installation instructions . 22
9.2 Operating instructions . 22
10 Markings . 23
Bibliography . 24
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Foreword
This document (prEN 16282-2:2011) 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 3: Kitchen ventilation ceilings; Design and safety requirements
Part 4: Air inlets and outlets; Design and safety requirements
Part 5: Air duct; Design and dimensioning
Part 6: Aerosol separators; Design and safety requirements
Part 7: Installation and use of fixed fire suppression systems
Part 8: Installation for treatment of cooking fumes; Requirements and testing
Part 9: Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods
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1 Scope
This standard applies to kitchen ventilation hoods (hereinafter called "hoods") in kitchens and other
companies processing foodstuffs intended for commercial use from their nature and finish. It does not apply to
household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or
measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection,
maintenance, operation have to be complied with.
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 16282-3, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 3: Kitchen ventilation ceilings; Design and safety requirements
prEN 16282-4, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
4: Air inlets and outlets; 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 1717, Protection against pollution of potable water installations and general requirements of devices to
prevent pollution by backflow
EN 1825-2, Grease separators – Part 2: Selection of nominal size, installation, operation and maintenance
EN 10088-1, Stainless steels - Part 1: List of stainless steels
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EN 12464-1, Light and lighting - Lighting of work places - Part 1: Indoor work places EN 12665, Light and
lighting – basic terms and criteria for specifying lighting requirements
EN 12665, Light and lighting - Basic terms and criteria for specifying lighting requirements
EN 13501-1, Fire classification of construction products and building elements - Part 1: Classification using
test data from fire reaction to fire tests
Standards in the series
EN 50164, Lightning protection components
EN 50274, Low-voltage switch gear and control gear assemblies – Protection against electric shock –
Protection against unintentional direct contact with hazardous live parts
EN 60204-1, Safety of machinery – Electrical equipment of machines –Part 1: General requirements
EN 60529, Degrees of protection provided by enclosures (IP-Code)
EN ISO 3274, Geometric product specifications (GPS) – Surface texture: profile method – nominal
characteristics of contact (stylus) instruments
EN ISO 4287, Geometric product specifications (GPS) – Surface texture: profile method – terms, definitions
and surface texture parameters
EN ISO 4288, Geometric product specification (GPS) – Surface texture: profile method – rules and
procedures for the assessment of surface texture
Standards in the series
EN ISO 12543, Glass in building – Laminated glass and laminated safety glass
EN ISO 13565-1, Geometric product specifications (GPS) – Surface texture: profile method - surfaces having
stratified functional properties - Part 1: Filtering and general measurement conditions
EN ISO 13565-2, Geometric product specifications (GPS) – Surface texture: profile method - surfaces having
stratified functional properties - Part 2: Height characterisation using the linear material ratio curve
HD 22, Rubber insulated cables of rated voltages up to and including 450/750 V
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
In the application of this standard the following terms apply:
3.1
kitchen ventilation hood
the part of a mechanical ventilation system enclosing a space for kitchens for supply air and exhaust air, can
be equipped with integrated ceiling in accordance with prEN 16282-3
NOTE The lighting device is an integral part.
The purpose of kitchen hoods is to remove the heat, smoke, effluent, and other contaminants. The thermal plume from
appliances takes up the contaminants that are released during the cooking process. Room air replaces the void created by
the plume. If convective heat is not removed directly above the cooking equipment, impurities will spread throughout the
kitchen, leaving discoloured ceiling tiles and greasy countertops and floors. Therefore, contaminants from stationary local
sources within the space should be controlled by collection and removal as close to the source as is practical.
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Appliances contribute most of the heat in commercial kitchens. When appliances are installed under an effective hood,
only the radiant heat contributes to the HVAC load in the space. Conversely, if the hood is not providing sufficient C&C
(Capture & Containment), convective and latent heat are ‘spilling’ into the kitchen thereby increasing both humidify and
temperature.
Capture efficiency is the ability of the kitchen hood to provide sufficient C&C at minimum exhaust flow rate. The remainder
of this chapter discusses the evolution and development of kitchen ventilation testing and their impact on system design.
3.2
kitchen
rooms and parts of a building in which food is stored, meals are prepared, given out and distributed as well as
where crockery and utensils are being cleaned
3.3
collection area
an open bottomed area situated in front of the cooking fume extractor(s) serving to collect and buffer the rising
vapour
3.4
exhaust plenum
a space enclosed on top and laterally situated behind the cooking fume extractor(s) which is connected with
the outgoing air duct
3.5
aerosolate (cooking fumes)
separated aerosol (in this standard, the separated grease/oil/water mixture)
3.6
separator
device in accordance with 3.6.1 to 3.6.2 for separation of air-borne solid or liquid particles
3.6.1
cooking fume separator
device for the efficient separation of airborne solid or liquid particles. It is based on the effect of forces
(mechanical forces or electrical field forces) that deflect the particles out of the airflow
3.6.2
filter
specific design of storage separators comprising an ordered and/or unordered structure of a number of
individual fibres/wires (e.g. fabric filters) or porous surfaces/bodies (e.g. activated carbon)
3.7
convection fumes
fumes between the place of origin and the separator. States of matter, distribution of particle sizes and
concentration alter constantly depending on the conditions in which they originate and are transported
3.8
outgoing fumes
fume residual after the separator as a far as the aperture of the outlet air. States of matter, distribution of
particle sizes and concentration alter constantly depending on the conditions of transport
3.9
ventilating outlet
element connecting the hood to the outgoing air duct
3.10
fume separator taper/strip
device in the hood serving to accept fume separators
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3.11
baffle plate
plate serving to adjust the airflow volume of the individual fume separators as well as the defined arrangement
of cooking fume separators (extraction focal points)
3.12
collection channel
channel worked into the hood to collect the cooking fumes and cleaning fluid
3.13
outlet duct device
device serving to allow the exit of fumes and cleaning fluid at the lowest point of the channel. It involves drain
taps, plugs, trays (pots) or drainage ducts fixed permanently to the channel
3.14
air supply box/attachment
a device connected to the hood to feed air into the kitchen, consisting of a supply air chamber and
corresponding supply air outlets
3.15
hood facia
design element for the upper surface of the hood
3.16
hood trim
trim element between hood and structure
3.17 hoods types
3.17.1
standard hood
hood which is subdivided by one or more fume separators into one or more air ducts and collection areas
respectively
3.17.2
lateral extraction hood
hood in which large panels are arranged in front of the cooking fume separator to form a suction vent
3.17.3
induction hood
hood in which supply air is fed into the hood opposite the cooking fume separators
3.17.4
condensate hoods
hood which would include condensation removal (typically with an internal baffle to increase surface area for
condensation.)
3.18 hood construction
3.18.1
wall hood
hood of which at least one side is located on a wall is preferably installed over wall device strips
3.18.2
central hood
suspended hood which his installed above free-standing equipment clusters
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3.18.3
bar hood/counter hood
hood that is directly installed on the cooking equipment cluster. The hood is arranged so that a bar/ a counter
is situated above the hood top
3.18.4
grill hood
wall hood of which the rear and side walls are pulled down onto the cooking equipment
3.19
hood design
there are several divert hood design in the market e.g. trapezoid- or cuboid hood
4 Design of hoods
Hood and their classification are shown in Table 1:
The following text shows example of current hood configuration and design criteria, but manufacturers are free
to use alternative designs and configuration, provided, that the product/equipment comply with the essential
requirements of the relevant directives and/or national regulations.
Table 1 — Examples for different hood design
Design Picture Standard designation
(example)
Designations EN numberClassifi
cation
Standard wall hood as box / cuboid Kitchen ventilation prEN
-B1
hood hood 16282-2
Lateral extraction wall hood as box / Kitchen ventilation prEN
-B2
cuboid hood hood 16282-2
Induction wall hood as box / cuboid Kitchen ventilation prEN -B3
hood hood 16282-2
Induction wall hood as box / cuboid Kitchen ventilation prEN
-B4
hood with additional supply air hood 16282-2
Standard central hood as box / Kitchen ventilation prEN
-B5
cuboid hood, central suction hood 16282-2
Standard central hood as box / Kitchen ventilation prEN
-B6
cuboid hood, central suction at side hood 16282-2
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Lateral extraction central hood as Kitchen ventilation prEN -B7
box / cuboid hood hood 16282-2
Induction central hood as box / Kitchen ventilation prEN
-B8
cuboid hood hood 16282-2
Induction central hood as box / Kitchen ventilation prEN -B9
cuboid hood with additional supply hood 16282-2
air
Bar hood/counter hood Kitchen ventilation prEN -B10
hood 16282-2
Grill hood Kitchen ventilation prEN -B11
hood 16282-2
EXAMPLE The classification for a standard wall hood as cuboid hood B1:
Kitchen ventilation hood EN XXX-B1
5 Construction and function
5.1 General remarks
Insofar as nothing to the contrary is stipulated, the requirements are checked by inspection and/or measuring.
Air containing fumes emitted from kitchens such as, for example, warm kitchens, portioning rooms, food
distribution areas, serving area (also in dining room), crockery and washing rooms shall be treated by means
of an effective fume separation before it enters the air ducts.
In commercial kitchens, hoods complying with prEN 16282-2 or ceilings complying with prEN 16282-3 are to
be employed for ventilation.
Hoods and their components (lightings, outlets, room ceilings, etc.) shall be arranged over the entire area of
the rooms in question. For room ceilings materials shall be used according to Table 2.
It is recommended, that a secure sensor port which can be easily accessed once installed should be provided
to measurethe differential pressure in the outgoing air area. The default dimension for this port is either an
external diameter of 4 mm or a round sensor aperture with a diameter of 12 mm. present
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5.2 Arrangement above the kitchen equipment/hood dimensions
5.2.1 Exterior dimensions
The exterior dimensions of hoods are determined by the dimensions of the equipment/equipment units
situated underneath the hood.
All dimensions in metres
Key
a installation height H
b height of the equipment
α angel 15°
Figure 1 — Hood dimensions
5.2.2 Suspension height
During fitting, the fitting instructions are to be observed for any fitting mounts required.
Suspension height
The recommended suspension height of installation for a hood (lower edge of the hood, see figure 1 and 2) is
2.0 m above floor level. The minimum height shall be 2.0 m and the maximum shall be 2.5 m.
Installation heights deviating from this are possible for special function hoods (grill hood, bar hood/counter
hood).The height of the canopy is often governed primarily by the ceiling height. The top should project into
the ceiling by a minimum of 0.3 m to allow the false ceiling trim to be attached.
5.2.3 Hood dimension
Hood length/width shall be configured so that an overhang of at least 0.3 m extending beyond the outer edge
of the cooking equipment is ensured. For equipment with front doors (ovens, hot air steamers) an overhang of
at least 0.6 m shall be observed. Installation lengths/heights deviating from this are possible for special
function hoods (grill hood, bar hood/counter hood).
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If a suspension height of more than 2.0 m is taken as a basis, the configuration of the hood length and hood
width shall take into account that these dimensions need to be increased to cater for the lateral opening angle
(see Fig 1) of 15°.
5.2.4 Hood height/collection area
A minimum height of 0.4 m shall be observed.
The volume of the collection area shall be as large as the airflow volume to be extracted per second. For
hoods that are arranged over equipment that generates a high quantity of fumes (kettle, fryers etc) the hood
height and the collection area are to match the equipment. This does not apply to special function hoods (grill
hood, bar hood/counter hood).
5.2.5 Infillpanel
The height of the canopy is often governed primarily by the ceiling height. The underside of the canopy should
be located between 2.0 m and 2.1 m above the finished floor level, the top should project into the ceiling by a
minimum of 0.25 m to allow the false ceiling trim to be attached (figure 2).
Access panel should be opened without a tool.
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All dimensions in millimetres
KEY
1 Appliance
2 Spigot
3 Infill
4 Canopy
5 Splashback
6 Appliance
7 Filter
Figure 2 — Typical canopy dimensions
5.2.6 Special function hoods (grill hood, bar hood/counter hood)
The grill hood is permitted to be suspended at a maximum 1.8 m from the upper edge of the hood to the
finished floor.
The grill hoods are not permitted to be suspended at heights that exceed 1.2 m from the lower edge of the
collection area to the finished floor and are to have a rear wall as well as a two-sided wall up to the upper
edge of the equipment unit.
The distance between the lowest edge of the separator and the top of the cooking surface should be 0.45 m
minimum. This is to avoid the risk of excessive temperatures or fire in the separator which could cause the
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extracted grease to vaporise and pass through to the ductwork. This dimension will vary with the type of
cooking appliance and may be reduced where a file suppression system is fitted.
Where gas-fired Salamander grills are mounted at
...
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