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BS EN 16282-1:2017

Current
Current

The latest, up-to-date edition.

Equipment for commercial kitchens. Components for ventilation in commercial kitchens General requirements including calculation method
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

20-09-2017

European foreword
1 Scope
2 Normative references
3 Terms, definitions, symbols
   and abbreviated terms
4 Objectives of kitchen ventilation
5 Classification of kitchens
6 Design principles
7 Ergonomic and hygiene requirements
8 Design principles
9 Ventilation and supply air systems
10 Fossil fuelled catering kitchen appliances
Annex A (normative) - Tables for calculation
Annex B (informative) - Air circulation within the room
Annex C (informative) - Calculation example
Bibliography

Defines 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 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.

Committee
RHE/2
DevelopmentNote
Supersedes 14/30303741 DC. (10/2017)
DocumentType
Standard
Pages
40
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
EN 16282-1:2017 Identical

EN ISO 7250-1:2017 Basic human body measurements for technological design - Part 1: Body measurement definitions and landmarks (ISO 7250-1:2017)
EN 894-3:2000+A1:2008 Safety of machinery - Ergonomics requirements for the design of displays and control actuators - Part 3: Control actuators
EN 203-2-8:2005 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
EN 203-2-9:2005 Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
EN 12098-5:2017 Energy Performance of Buildings - Controls for heating systems - Part 5: Start-stop schedulers for heating systems - Modules M3-5,6,7,8
EN 547-2:1996+A1:2008 Safety of machinery - Human body measurements - Part 2: Principles for determining the dimensions required for access openings
EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
EN 16282-7:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems
PREN 16282-8 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION - PART 8: INSTALLATIONS FOR TREATMENT OF COOKING FUMES; REQUIREMENTS AND TESTING
EN 12792:2003 Ventilation for buildings - Symbols, terminology and graphical symbols
EN 203-3:2009 Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects
EN 547-1:1996+A1:2008 Safety of machinery - Human body measurements - Part 1: Principles for determining the dimensions required for openings for whole body access into machinery
EN 12599:2012 Ventilation for buildings - Test procedures and measurement methods to hand over air conditioning and ventilation systems
EN 16282-5:2017 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 5: Air duct; Design and dimensioning
EN ISO 13857:2008 Safety of machinery - Safety distances to prevent hazard zones being reached by upper and lower limbs (ISO 13857:2008)
ISO 12100:2010 Safety of machinery — General principles for design — Risk assessment and risk reduction
PREN 16282-6 : DRAFT 2014 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 6: AEROSOL SEPARATORS; DESIGN AND SAFETY REQUIREMENTS
EN 203-2-1:2014 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
EN 203-2-3:2014 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
EN 203-2-7:2014 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
ISO 7250-1:2017 Basic human body measurements for technological design — Part 1: Body measurement definitions and landmarks
EN ISO 7730:2005 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 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
EN 547-3:1996+A1:2008 Safety of machinery - Human body measurements - Part 3: Anthropometric data
ISO 13857:2008 Safety of machinery Safety distances to prevent hazard zones being reached by upper and lower limbs
EN ISO 13732-3:2008 Ergonomics of the thermal environment - Methods for the assessment of human responses to contact with surfaces - Part 3: Cold surfaces (ISO 13732-3:2005)
EN ISO 12100:2010 Safety of machinery - General principles for design - Risk assessment and risk reduction (ISO 12100:2010)
ISO 7730:2005 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
EN 203-2-4:2005 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
EN 13779:2007 Ventilation for non-residential buildings - Performance requirements for ventilation and room-conditioning systems
EN 203-2-2:2006 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
ISO 13732-3:2005 Ergonomics of the thermal environment Methods for the assessment of human responses to contact with surfaces Part 3: Cold surfaces
EN 203-2-6:2005 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
EN 573-3:2013 Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3: Chemical composition and form of products
EN 203-2-10:2007 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills

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