BS EN 16282-1:2017
$167.15
Equipment for commercial kitchens. Components for ventilation in commercial kitchens – General requirements including calculation method
| Published By | Publication Date | Number of Pages |
| BSI | 2017 | 38 |
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.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 2 | National foreword |
| 6 | 1 Scope 2 Normative references 3 Terms, definitions, symbols and abbreviated terms 3.1 Terms and definitions |
| 7 | 3.2 Symbols and abbreviated terms |
| 8 | 4 Objectives of kitchen ventilation 5 Classification of kitchens |
| 9 | 6 Design principles 6.1 General requirements |
| 10 | 6.2 Heat and pollutant loads |
| 11 | 7 Ergonomic and hygiene requirements 7.1 Thermal comfort, tolerance 7.2 Temperature of room air |
| 12 | 7.3 Humidity of room air 7.4 Air velocity in the room |
| 13 | 7.5 Noise control 7.6 Hygiene requirements 8 Design principles 8.1 General |
| 14 | 8.2 Preliminary calculations 8.2.1 General 8.2.2 Hourly air change rate method based on the kitchen size 8.2.3 Method based on the capture velocity |
| 15 | 8.2.4 Guide values for ancillary rooms 8.3 Airflow calculation – detailed method 8.3.1 Thermally induced airflow |
| 16 | 8.3.2 Extraction airflows for kitchen extraction hoods |
| 18 | 8.3.3 Extract airflows in connection with kitchen extraction hoods |
| 19 | 8.3.4 Extract airflows in connection with kitchen air extraction ceilings 8.3.4.1 General case 8.3.4.2 Ventilated ceilings with integrated supply air 8.3.5 Check calculation |
| 20 | 9 Ventilation and supply air systems 9.1 Exhaust air systems 9.2 Supply air systems 9.3 System components 9.3.1 System cleaning 9.3.2 Supply and extract air components |
| 21 | 9.3.3 Filters 9.3.4 Air openings for outside and outgoing air 10 Fossil fuelled catering kitchen appliances |
| 22 | Annex A (normative)Tables for calculation |
| 30 | Annex B (informative)Air circulation within the room B.1 Basic types of airflow B.2 Mixed flow B.2.1 General B.2.2 Design examples B.2.2.1 General B.2.2.2 Horizontal air supply B.2.2.3 Vertical air supply B.2.2.4 Hood side wall supply |
| 31 | B.3 Laminar flow (displacement) B.3.1 General B.3.2 Design examples: B.3.2.1 Ceiling-mounted displacement air terminals B.3.2.2 Air inlets in the occupied zone |
| 32 | Annex C (informative)Calculation example |
