BS EN 16282‑7:2017

BSI Standards Publication

Equipment for commercial kitchens - Components

for ventilation in commercial kitchens

Part 7: Installation and use of fixed fire suppression systems

BS EN 16282‑7:2017 BRITISH STANDARD

National foreword
This British Standard is the UK implementation of EN 16282‑7:2017.
The UK participation in its preparation was entrusted to Technical
Committee RHE/2/‑/1, Ventilation of commercial kitchens.
A list of organizations represented on this committee can be obtained on
request to its secretary.
This publication does not purport to include all the necessary provisions
of a contract. Users are responsible for its correct application.
© The British Standards Institution 2017
Published by BSI Standards Limited 2017
ISBN 978 0 580 87146 7
ICS 97.040.99
Compliance with a British Standard cannot confer immunity from
legal obligations.
This British Standard was published under the authority of the
Standards Policy and Strategy Committee on 30 September 2017.

Amendments/corrigenda issued since publication

Date Text affected
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 BS EN 16282‑7:2017

EUROPEAN STANDARD EN 16282-7

NORME EUROPÉENNE
EUROPÄISCHE NORM July 2017

ICS 97.040.99

English Version

Equipment for commercial kitchens - Components for

ventilation in commercial kitchens - Part 7: Installation
and use of fixed fire suppression systems
Équipement pour cuisines professionnelles - Éléments Bauelemente in gewerblichen Küchen - Einrichtungen
de ventilation pour cuisines professionnelles - Partie 7: zur Be- und Entlüftung - Teil 7: Einbau und Betrieb von
Installation et utilisation de systèmes fixes de lutte stationären Feuerlöschanlagen
contre l'incendie

This European Standard was approved by CEN on 11 May 2017.

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. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.

This European Standard exists 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, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION

C O M I TÉ E URO P É E N D E N O RM ALI S ATI O N
E U RO P ÄI S C H E S KO M I T E E F Ü R N O RM U N G

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 16282-7:2017 E
worldwide for CEN national Members.
BS EN 16282‑7:2017
EN 16282-7:2017 (E)

Contents Page

European foreword .......................................... ................................................... ................................................... ....... 3

1 Scope ............................................. ................................................... ................................................... ................. 4
2 Normative references ........................................ ................................................... ......................................... 4
3 Terms and definitions ................................................... ................................................... ............................. 4
4 Fire hazard/Fire load............................................... ................................................... ................................... 5
4.1 General requirements ...................................... ................................................... .......................................... 5
4.2 Kitchen equipment classification according to the fire load and risk ......................................... 5
5 Safety requirements ...................................... ................................................... .............................................. 6
5.1 General ........................................... ................................................... ................................................... ............... 6
5.2 Components ................................................... ................................................... ................................................ 6
5.3 Shut down functions ......................................... ................................................... ........................................... 7
5.4 Electrical equipment ......................................... ................................................... .......................................... 7
5.5 Certification of the fire suppression system ................................................... ...................................... 7
6 Hygienic requirement........................................ ................................................... ......................................... 7
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7 Service and maintenance ................................................... ................................................... ....................... 8
8 Installation ................................................... ................................................... .................................................. 8
8.1 Installation instructions ...................................... ................................................... ...................................... 8
8.2 Commissioning and training .......................................... ................................................... .......................... 8
8.3 Operating instructions ...................................... ................................................... ......................................... 8
9 Marking ........................................... ................................................... ................................................... .............. 9
Bibliography ...................................... ................................................... ................................................... ..................... 10

2
 BS EN 16282‑7:2017
EN 16282-7:2017 (E)

European foreword
This document (EN 16282-7:2017) has been prepared by Technical Committee CEN/TC 156
“Ventilation for buildings”, the secretariat of which is held by BSI.

This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by January 2018, and conflicting national standards shall
be withdrawn at the latest by January 2018.

Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.

The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing
of major components for ventilation equipment and systems for commercial kitchens.

This document comprises guidelines for fixed fire suppression systems to when installed in order to
secure a best possible protection for personnel and property.

The structure of the standard series is as follows:

EN 16282 Equipment for commercial kitchens – Components for ventilation in commercial kitchens

— Part 1 : General requirements including calculation method

— Part 2: Kitchen ventilation hoods; Design and safety requirements

— 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: Installations for treatment of cooking fumes; Requirements and testing

According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.

3
BS EN 16282‑7:2017
EN 16282-7:2017 (E)

1 Scope
This European Standard specifies requirements and gives recommendations for the design, installation,
testing, maintenance and safety of kitchen fire suppression systems in buildings.
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, food is stored and food waste areas.
This European Standard is applicable to fire suppression systems except those used in domestic
kitchens or industrial food processing facilities.
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 local national regulations on installation,
appliance requirements and inspection, maintenance and operation.

2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
EN 10088-1, Stain less steels - Part 1 : List of stain less steels

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3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fire suppression system
fixed system, which automatically detects and extinguishes fires

3.2
fire detection system
installation which detects fire and activates the fire suppression system

3.3
cylinders
vessels designed to contain the fire suppression media

3.4
nozzle
device used to discharge the fire suppression media

3.5
service
all measures required to keep the system operational and to identify the system’s condition

3.6
testing
all measures required to inspect the present status of the system

4
 BS EN 16282‑7:2017
EN 16282-7:2017 (E)

3.7
maintenance
all measures required to keep the system fully operational

3.8
kitchen
part of a building where cooking processes are carried out, their connecting floors and distribution
corridors, ancillary rooms such as food stores, cold rooms, food preparation areas and appliances are
being cleaned

3.9
authority
organization, office or individual responsible for approving equipment, installations or procedures

3.10
logbook
book to record service and maintenance activity including any component replacement and design
changes

4 Fire hazard/Fire load

4.1 General requirements

Consideration shall be given to the location of a kitchen, particularly if it is in a store or adjacent to
residential accommodation.
NOTE All cooking appliances using oil/grease as well as the extract ventilation system are a potential fire
hazard regardless of the amount of oil/grease being used in the cooking process.

4.2 Kitchen equipment classification according to the fire load and risk

4.2.1 General

Commercial kitchen equipment is available in different configurations. Every device represents a

different fire risk according to its power supply or its fire load depending upon the combustibles used.

4.2.2 Installation of a fire suppression system

If a fire suppression system is installed, all appliances utilizing oil/fat are considered to be fire hazards
and shall be protected. Ventilated ceilings/hoods and duct entrances shall also be protected and
actuated simultaneously if connected to the same common extract duct.
NOTE The following appliances are examples of fire hazards: tilting frying pans, frying and grilling
appliances, griddle plate, range, wok, appliances utilizing solid fuel, etc.

5
BS EN 16282‑7:2017
EN 16282-7:2017 (E)

5 Safety requirements

5.1 General
Parts of a fire suppression system, as described in this standard, can be fixed to ceilings and hoods used
to distribute and extract air from the kitchen areas. They can be located within the air flow. The design
and installation of fire suppression systems shall be coordinated appropriately to ensure that neither
air ventilation nor the kitchen operations are disturbed or affected (in particular in the working zones
of the protected devices).
Cleaning and access for service and maintenance of the ventilation systems shall be taken into
consideration during the project’s design phase.
Pipe penetration through the hood/ventilated ceiling shall be grease tight sealed.
The fire suppression system shall be installed as a fixed system. Location of the installation shall not
provide any personal risk. The release mechanism shall be secured against unauthorized access.
Stainless steel housing shall be provided for the release mechanism and cylinder in case it is exposed to
food.
5.2 Components

5.2.1 General

All components of the fire suppression system shall be approved by an independent third party test
institute.
Getsystem
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Fire detectors shall be installed above individual cooking equipment units and/or before or behind the
aerosol separators and at all entrances of extract ducts.
5.2.3 Suppressing media container

The container shall be marked according to relevant regulations in terms of the suppressing media and
propellant used.
5.2.4 Suppressing pipe work

Pipes, brackets and visible pipe hangers, as well as those fixed in the extract air range shall be at least of
stainless steel according to EN 10088-1. This is not applicable to flexible connections.
Flexible pipe work shall only be used where moving equipment shall be protected. Cutting ring
connectors, thread connectors or compression fittings shall be used. Flexible pipework shall be
evaluated by a credible testing laboratory for use specifically in cooking related fire suppression
systems.
Other materials are possible but proof shall be shown by the manufacturer, that there is no decrease in
food hygiene or increase in fire risk.

6
 BS EN 16282‑7:2017
EN 16282-7:2017 (E)

5.2.5 Suppressing media

The following list provides the main characteristics of the fire suppressant:
— shall not be toxic

— the qualification of the suppressing media shall be proven as part of the third party approval testing
of the complete system – see 5.5.

5.2.6 Manual release device

The fire suppression system shall have at least one manual release device. They shall be located on the
fire escape route.

5.3 Shut down functions

The energy supply for the kitchen equipment shall be switched off automatically upon actuation of the
fire suppression system. The fire suppression system’s manufacturer/installer shall provide a suitable
voltage (potential) free contact for this purpose.

5.4 Electrical equipment

Electrical systems and equipment shall be compliant with the national electrical standard.

5.5 Certification of the fire suppression system

The systems shall be tested by an accredited third party.
The supplier of the fire suppression system shall provide the following to the end-user/authority:
— name and address of third party approval body;

— name of the test standard;

— number of test report/file number;

— inspection date/last update;

— scope of testing.

6 Hygienic requirement
All visible pipes, fittings, nozzles, detectors, suppressing cylinders and all pipes installed within the air
extract system shall conform to the relevant national laws and regulations.
Adequate measures to prevent backflow of cleaning liquids into other pipework shall be provided and
these measures shall conform to national requirements.
The fire suppression system’s manual shall specify details for approved flushing and cleaning liquids.

7
BS EN 16282‑7:2017
EN 16282-7:2017 (E)

7 Service and maintenance

Fire suppression systems, shall be inspected, serviced and maintained in regular intervals to ensure
their intended function.
Works to be carried out for service and maintenance as well as their intervals shall be described in
detail in the manufacture instructions.
Service and maintenance of the system shall be carried out by the manufacturer or by personnel,
trained and approved by the manufacturer.
A design check shall be performed during every service.
At least annually, or more frequently as required by the authority, all systems shall be thoroughly
inspected and tested for proper operation according to the manufacturer instructions. The operator is
also responsible for the log book and its availability in the kitchen.
The replacement of time critical components shall be recorded in log book.

8 Installation

8.1 Installation instructions

Installation instructions shall be in the national language of the country of the place of use and shall be
enclosed for assembly with each device.
The installation instructions shall at least contain the following information:
— reference that Get
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— instructions for switching off energy supply for the kitchen equipment.

8.2 Commissioning and training

The documentation, as well as the specific operating instructions of the system shall be handed over
during commissioning.
The operator shall be instructed in the system’s function with a special emphasis on the appropriate
actions required in case of a fire or breakdown. The instruction shall be reported in the log book in
writing.

8.3 Operating instructions

The operating instructions shall be in the national language of the country of the place of use and shall
be enclosed for assembly with each fire suppression system.
The instructions shall be kept brief and contain all the important information for operation and cleaning
in an easy-to-understand way. The operating instructions shall contain at least the following
information:
— how often the devices should be cleaned;

— the scope of maintenance works as well as the frequency of maintenance;

— advice in respect of operation and maintenance of integrated cleaning devices, where applicable;

8
 BS EN 16282‑7:2017
EN 16282-7:2017 (E)

— clear and easy-to-read instructions for operation of the system in case of fire shall be displayed at a
prominent position in the kitchen.

9 Marking
The device plate, permanently marked on the exterior in a visible place, shall contain the following
information:
a) the name of the manufacturer, supplier or importer and/or the registered trademark;

b) type designation or serial number;

c) identifier of this standard.

9
BS EN 16282‑7:2017
EN 16282-7:2017 (E)

Bibliography

EN 2, Classification of fires
EN 3 (all parts), Portable fire extinguishers
EN 54 (all parts), Fire detection and fire alarm systems
EN 203-1, Gas heated catering equipment - Part 1: General safety rules
EN 547-1, Safety of machinery — Human body measurements — Part 1: Principles for determining the
dimensions required for openings for whole body access into machinery
EN 547-2, Safety of machinery — Human body measurements — Part 2: Principles for determining the
dimensions required for access openings
EN 547-3, Safety of machinery — Human body measurements — Part 3: Anthropometric data
EN 615,Fire protection - Fire extinguishing media - Specifications for powders (other than class D
powders)
EN 894-3, Safety of machinery — Ergonomic requirements for the design of displays and control actuators
— Part 3: Control actuators
EN 1846-1, Firefighting and rescue
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Standard and designation
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EN 16282-1, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 1: General requirements including calculation method
EN 16282-2, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 2: Kitchen ventilation hoods; design and safety requirements
EN 16282-3, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 3: Kitchen ventilation ceilings; design and safety requirements
EN 16282-4, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 4: Air inlets and outlets; design and safety requirements
EN 16282-5, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 5: Air duct; Design and dimensioning
EN 16282-6, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 6: Aerosol separators; Design and safety requirements
EN 16282-8, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 8: Installations for treatment of aerosol; Requirements and testing
EN ISO 7250-1, Basic human body measurements for technological design - Part 1: Body measurement
definitions and landmarks (ISO 7250-1:2008)
EN ISO 12100, Safety of machinery - General principles for design - Risk assessment and risk reduction
(ISO 12100:2010)

10
 BS EN 16282‑7:2017
EN 16282-7:2017 (E)

EN ISO 13857, Safety of machinery - Safety distances to prevent hazard zones being reached by upper and
lower limbs (ISO 13857:2008)
EN 60204-1, Safety of machinery - Electrical equipment of machines - Part 1: General requirements

EN 60335-1, Household and similar electrical appliances — Safety — Part 1: General requirements
(IEC 60335-1 )
EN 61140, Protection against electric shock — Common aspects for installation and equipment
(IEC 61140)
PDA pressure tank regulation, Directive 97/23/EC of the European Parliament and of the Council of 29
May 1 997 on the approximation of the laws of the Member States concerning pressure equipment

11
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