I.S. EN 16282-1:2017
Current
The latest, up-to-date edition.
EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD
Hardcopy , PDF
English
01-01-2017
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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
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.
| DocumentType |
Standard
|
| Pages |
40
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| EN 16282-1:2017 | Identical |
| 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 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 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 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 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 | 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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