I.S. EN 16282-1:2017

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EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD

Available format(s): Hardcopy, PDF

Language(s): English

Published date: 01-01-2017

Publisher: National Standards Authority of Ireland

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

Table of Contents - (Show below) - (Hide below)

National Foreword
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

Abstract - (Show below) - (Hide below)

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.

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Published
Document Type	Standard
Status	Current
Publisher	National Standards Authority of Ireland
Pages
ISBN

International Equivalents – Equivalent Standard(s) & Relationship - (Show below) - (Hide below)

Equivalent Standard(s)	Relationship
EN 16282-1 : 2017	Identical

Standards Referencing This Book - (Show below) - (Hide below)

PREN 16282-2 : DRAFT 2014	EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION OF COMMERCIAL KITCHENS - PART 2: KITCHEN VENTILATION HOODS; DESIGN AND SAFETY REQUIREMENTS
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 PAELLA 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 COR 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
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 12100 : 2010(R2015)	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
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(R2011)	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
EN ISO 12100 : 2010	SAFETY OF MACHINERY - GENERAL PRINCIPLES FOR DESIGN - RISK ASSESSMENT AND RISK REDUCTION
ISO 7730 : 2005(R2015)	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 16282-8 : 2017	EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 8: INSTALLATIONS FOR TREATMENT OF AEROSOL - REQUIREMENTS AND TESTING
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(R2015)	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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I.S. EN 16282-1:2017

Table of Contents - (Show below) - (Hide below)

Abstract - (Show below) - (Hide below)

General Product Information - (Show below) - (Hide below)

International Equivalents – Equivalent Standard(s) & Relationship - (Show below) - (Hide below)

Standards Referencing This Book - (Show below) - (Hide below)

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