SR EN 16282-1-2017 - Ventilare Bucatarii Profesionale

ICS 97.040.
99
SR EN 16282-1
Standard Român Decembrie 2017
Titlu Echipament pentru bucătării profesionale

Componente pentru ventilarea bucătăriilor
profesionale
Partea 1: Cerinţe generale şi metodă de calcul
Asociaia de Standardizare din România, ACE TECH CONSULTING S.R.L., 28/8/2020
Equipment for commercial kitchens - Components for ventilation in commercial

kitchens - Part 1: General requirements including calculation method
Équipement pour cuisines professionnelles - Éléments de ventilation pour

cuisines professionnelles - Partie 1: Exigences générales et méthode de calcul
Aprobare Aprobat de Directorul General al ASRO la 22 decembrie 2017
Standardul european EN 16282-1:2017 are statutul unui standard

român
Data publicării versiunii române: -
Corespondenţă Acest standard este identic cu standardul european EN 16282-1:2017
ASOCIAŢIA DE STANDARDIZARE DIN ROMÂNIA

Str. Mendeleev nr. 21-45, cod 010362, Bucureşti , www.asro.ro
© ASRO Reproducerea sau utilizarea integrală sau parţială a prezentului standard în orice
publicaţii şi prin orice procedeu (electronic, mecanic, fotocopiere, microfilmare etc.) este
interzisă dacă nu există acordul scris prealabil al ASRO
Ref.: SR EN 16282-1:2017 Ediţia 1

EUROPEAN STANDARD EN 16282-1
NORME EUROPÉENNE
EUROPÄISCHE NORM July 2017
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for

ventilation in commercial kitchens - Part 1: General
requirements including calculation method
Équipement pour cuisines professionnelles - Éléments Bauelemente in gewerblichen Küchen - Einrichtungen
de ventilation pour cuisines professionnelles - Partie 1: zur Be- und Entlüftung - Teil 1: Allgemeine
Exigences générales et méthode de calcul Anforderungen einschließlich Berechnungsmethoden
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

COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
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 16282-1:2017 E
worldwide for CEN national Members.
EN 16282-1:2017 (E)
Contents Page
European foreword....................................................................................................................................................... 3
1 Scope .................................................................................................................................................................... 4
2 Normative references .................................................................................................................................... 4
3 Terms, definitions, symbols and abbreviated terms.......................................................................... 4
3.1 Terms and definitions ................................................................................................................................... 4
3.2 Symbols and abbreviated terms ................................................................................................................ 5
4 Objectives of kitchen ventilation ............................................................................................................... 6
5 Classification of kitchens .............................................................................................................................. 6
6 Design principles............................................................................................................................................. 7
6.1 General requirements ................................................................................................................................... 7

6.2 Heat and pollutant loads .............................................................................................................................. 8
7 Ergonomic and hygiene requirements .................................................................................................... 9
7.1 Thermal comfort, tolerance ........................................................................................................................ 9
7.2 Temperature of room air ............................................................................................................................. 9
7.3 Humidity of room air .................................................................................................................................. 10
7.4 Air velocity in the room ............................................................................................................................. 10
7.5 Noise control .................................................................................................................................................. 11
7.6 Hygiene requirements................................................................................................................................ 11
8 Design principles.......................................................................................................................................... 11
8.1 General ............................................................................................................................................................. 11
8.2 Preliminary calculations ........................................................................................................................... 12
8.3 Airflow calculation - detailed method .................................................................................................. 13
9 Ventilation and supply air systems ....................................................................................................... 18
9.1 Exhaust air systems ..................................................................................................................................... 18
9.2 Supply air systems ....................................................................................................................................... 18
9.3 System components..................................................................................................................................... 18
10 Fossil fuelled catering kitchen appliances .......................................................................................... 19
Annex A (normative) Tables for calculation.................................................................................................... 20
Annex B (informative) Air circulation within the room .............................................................................. 28
B.1 Basic types of airflow .................................................................................................................................. 28
B.2 Mixed flow....................................................................................................................................................... 28
B.3 Laminar flow (displacement) .................................................................................................................. 29
Annex C (informative) Calculation example .................................................................................................... 30
Bibliography ................................................................................................................................................................. 34
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EN 16282-1:2017 (E)
European foreword
This document (EN 16282-1:2017) 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 of ventilation equipment for commercial kitchens.
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.
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EN 16282-1:2017 (E)
1 Scope
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.
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 12792, Ventilation for buildings - Symbols, terminology and graphical symbols
EN 13779:2007, Ventilation for non-residential buildings - Performance requirements for ventilation and
room-conditioning systems
EN 16282-5:2017, Equipment for commercial kitchens — Components for ventilation in commercial

kitchens — Part 5: Air duct; Design and dimensioning
EN ISO 7730, 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)
3 Terms, definitions, symbols and abbreviated terms

For the purposes of this document, the terms, definitions, symbols and abbreviated terms given in
EN 12792 and the following apply.
3.1 Terms and definitions
3.1.1
capture velocity
airflow velocity in the free space between the lower part of the hood and the cooking appliance
3.1.2
sensible heat
Q s Heat which results in a change in temperature and is therefore measurable
3.1.3
simultaneity factor φ
ratio of actual power consumption divided by total power of appliances
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EN 16282-1:2017 (E)
3.1.4
mixed airflow
air which contains two or more streams of air
3.1.5
extract airflow
air discharged out of the room (negative pressure)
3.1.6
ACH
air changes per hour
3.1.7
ATD
air terminal device
3.1.8
aerosol
separated grease/oil/water mixture
3.2 Symbols and abbreviated terms
a air diffusion factor -

b width m
D moisture emission g/(h kW)
dhydr hydraulic diameter m
hf height above the floor m
ha appliance height m
hd height above the heat source to the hood/ventilated ceiling m
k empirically determined coefficient m4/3W-1/3h-1
L length m
qm mass flow kg/h
P power consumption kW
ρ density kg/m3
Q S , K convectively transmitted proportion of the sensible heat load W
qv-t,ext total hood extract volume m3/h

r reduction factor for thermal airflow -
U unobstructed perimeter of the hood m
qv-th thermal airflow m3/h
qv volumetric airflow m3/h
qv-ext extract airflow m3/h
qv-com compensation airflow m3/h
qv-cap capture airflows for extraction hoods m3/h
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EN 16282-1:2017 (E)
qv-th,ne thermal airflow not extracted m3/h

∆qv difference in airflow volume m3/h
qv-dir supply airflow blown directly into the hood m3/h

v capture air velocity m/s
Xext absolute water content of air, extract air kg/kgdry air
Xsup absolute water content of air, supply air kg/kgdry air
φ simultaneity factor -
qv −th ,ne thermal airflow not extracted -
4 Objectives of kitchen ventilation

The system shall ensure extraction of odours, pollutants and humidity so the indoor air quality shall not
be affected negatively. If the extract and supply airflows are designed according to this standard, this
requirement concerning the air quality is assumed to be fulfilled.
The ventilation system shall be capable of separating aerosol from the extract air.
NOTE Extract and supply air systems are necessary in commercial kitchens because:
— the air is polluted by odours, particles of fat and gaseous products of combustion and other particulates, this
pollution needs to be removed;
— indoor air quality needs to be suitable for peoples' health, hygiene and comfort;
— heat is created to a considerable extent due to convection and radiant heat and this heat needs to be kept at
an acceptable level;
— moisture is created by various kitchen processes and this moisture needs to be kept at an acceptable level;
— it is necessary to renew the air in the rooms by an exchange with outside air and maintain comfortable or
specified room air conditions.
5 Classification of kitchens
Kitchens are classified according to the following features:
— spatial arrangement of appliances;
— types of meal preparation;
— number of portions to be prepared within the time limit;
— variety of meals to be prepared;
— work sequence;
The kitchen shall be classified in accordance with Table A.2 in normative Annex A.
The following are possible ways of connecting the kitchen to the meal dispatch point:
— kitchens with a directly-connected meal dispatch point to the dining room;
— kitchens with a separately-arranged meal dispatch point or with a distribution kitchen;
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EN 16282-1:2017 (E)
— kitchens within dining areas without a spatial separation, e.g. snack bars etc.
There are zones within kitchens which can be subject to special hygiene needs. These are for example.
— cold areas;
— hot areas;
— meat preparation areas;
— fish preparation areas;
— meal dispatched areas.
6 Design principles
6.1 General requirements
Kitchens with kitchen equipment of a nominal power supply exceeding 25 kW shall have mechanical
extract and supply air. All other kitchens shall have at least a mechanical exhaust air system (one
passive air inlet may be tolerated).

NOTE 1 Please note the possible existence of National regulations regarding exhaust and supply air to kitchens.
NOTE 2 Typical kitchen equipment emitting critical air pollution:
— Dish Washer;
— Microwave Oven/Toaster;
— Bains Marie/Hot Cupboard;
— Induction Hob/Glass ceramic hob;
— Pastry/Bakery Oven;
— Oven;
— Boiling Pan/Tilting Kettle;
— Bratt Pan/Tilting Skillet;
— Open Top Range and Oven;
— Griddle;
— Fryer;
— Rotisserie;
— Chain Broiler (Burger Conveyor);
— Salamander/Steak Grille;
— Chargrille/Charbroiler;
— Wok Range.
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EN 16282-1:2017 (E)
The following data and facts shall be available for the design and operation of ventilation and supply air
systems for kitchens:
— type of kitchen;
— number of portions to be prepared per time unit;
— operating time;
— room geometry;
— physical data for the individual building components;
— type and intensity of lighting;
— type of appliances and connected loads;
— installation and dimensions of appliances;
— simultaneity of appliance utilization.

NOTE 3 To minimize the necessary airflows, it is useful to install heat-emitting appliances in continuous groups
or along surfaces forming room boundaries.
If the extract or exhaust air comes into direct contact with the structure of the building, ensure that this
does not damage the building structure and that no persistent condensation occurs.
6.2 Heat and pollutant loads
Areas with different pollution loads occur within kitchens. The total heat emission takes place directly
due to convection, radiation and latent heat due to the generation of steam and other gaseous
components.
Radiant heat intensive areas are characterized by high surface temperatures of cooking appliances. The
direct heat relative to the connected load of the appliances, as well as the emission of steam are given
for individual appliances in Annex A for normal operation and limited operation. The values given in
Table A.3 applies to dishwashers.
NOTE 1 The attention of the user of this standard is drawn to the possible existence of national regulations or
guidelines regarding the pollution levels due to foreign substances in the air and micro-organisms.
NOTE 2 Foreign substances in the air occur at almost at any time food is heated. The type and amount are
influenced particularly by the amount of fat and the temperature, with the ensuing pyrolyzates being possibly
damaging to health.
All types of dish washers require extraction hoods or ventilated ceilings.

To achieve a cost-effective design of the ventilation and supply air systems, the values in Table A.1, shall
be used.
NOTE 3 It might be necessary to cool down inlet air if ambient air is warm and of a high humidity for reasons of
hygiene. Partitions between individual preparation areas in kitchens might be necessary particularly for areas
requiring different levels of temperature or hygiene.
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EN 16282-1:2017 (E)
7 Ergonomic and hygiene requirements

7.1 Thermal comfort, tolerance
For the following it is assumed that kitchen personnel wear clothing with an average clothing insulation
corresponding to 0,6 clo. This value shall be used for the relevant comfort parameters in accordance
with EN ISO 7730 (humidity, air movement, radiant heat, temperature). The ventilation system shall
maintain the air quality within range 1 specified in Figure 1.
Air temperature and humidity are measured at a height of 1,10 m above the floor at a distance of 0,50 m
from the appliances.
Key
X wet bulb temperature in °C
Y air temperature in °C
a relative humidity in %
1 comfort range at the workplace
2 tolerable range at the workplace
Figure 1 — Air quality range in kitchens
It is not always possible to maintain thermal comfort in kitchens. This applies particularly to work areas
close to kitchen appliances which are strong heat emitters (latent and sensible heat), e.g. within a
distance of approximately 1 m of stoves with heat-radiating surfaces, tilting frying pans, large fryers or
dishwashers. In these areas, tolerable climatic conditions according to range 2 of Figure 1 shall be
considered.
NOTE If too many heat-emitting cooking appliances are installed in a room which is not sufficiently large
enough for the purpose, it might not be possible to meet the ergonomic requirements for ventilating systems.
7.2 Temperature of room air
The temperature of the room air in kitchens and dishwashing area shall be at least 18 °C and shall not
exceed 26 °C unless unavoidable due to the processes. This does not include seasonal, excess
temperatures or areas in which higher or lower temperatures are unavoidable due to their function.
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EN 16282-1:2017 (E)
NOTE Cooling of the room air is required by some national regulations and guidelines.
7.3 Humidity of room air
Because comfortable climatic conditions might not always be achieved in kitchens, the design of a
ventilation and air conditioning system can be based on a maximum moisture content of the air of
16,5 g of water per kg of dry air.
NOTE In comfort areas, the upper limit of the moisture content of the air is 11,5 g of water per kg of dry air
and 65 % relative humidity.
If no reliable data is available regarding the lower limit of the relative humidity of the room air, 30 %
relative humidity of the room air may be taken as the comfort limit – as independent as possible from
the temperature of the room air – with occasional undershoots being acceptable.
An additional humidification of the air space is not required.
7.4 Air velocity in the room
The limiting values, an example curve is shown in Figure 2 for 0,6 clo, shall not be exceeded.
Measurements are generally carried out at the workstation at a height of 1,7 m.
NOTE 1 The limits of the air velocity in the comfort area depend on the temperature of the room air, the
turbulence of the flow, the degree of activity and the thermal resistance of the clothing.
Key
X temperature of room air in °C
Y permissible mean air velocity in m/s
1 degree of activity 2
Figure 2 — Example of permissible mean room air velocity as a function of the room air
temperature for 0,6 clo
NOTE 2 Draughts due to higher airflow velocities can occur, particularly where there are supply airflows in
excess of 90 m3/(m2h).
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EN 16282-1:2017 (E)
7.5 Noise control
The calculation of the sound level induced by the ventilation in the kitchen shall be addressed by the
designer. The A-weighted sound pressure level and air-conditioning system should be limited to
60 dB(A) measured in work area. Where the meals are handed out from an open counter, the A-
weighted sound pressure level should not exceed 50 dB(A). This value may exceed by 5 dB(A) in areas
where tableware and utensils are washed. The calculation shall be carried out in the working area at a
high of 1,55 m above the floor.
Sound levels should be optimized when designing ventilation and air conditioning systems, particularly
with a view to minimising the use of sound absorbing measures in the extract and exhaust air. This also
means that the sound power level of the extraction fan should be minimized.
Sound absorbing surfaces may also be used in the room as additional sound insulation, but this should
be consistent with other requirements.
7.6 Hygiene requirements
From the point of view of hygiene, the ventilation and air conditioning system for kitchens shall prevent
the contamination of food by the airflow during preparation, storage and distribution and shall also
prevent the spread of odours, pollutants and other gaseous substances by the airflow.
NOTE The attention of the user of this standard is drawn to the possible existence of national hygiene
regulations.
Hygiene requirements shall be set for individual components, system concepts and maintenance so that
the ventilation system conforms.. If different levels of hygiene requirements are required for different
areas of the kitchen, this shall be achieved by appropriate airflow transfer in the room.
All airflows (supply and exhaust air) from all kitchen zones shall be balanced over the entire kitchen
area.
A slight negative pressure shall be maintained in the kitchen in order to avoid odours spreading from
the kitchen. When this is done, however, the recirculation of air from rooms where the hygiene is
questionable shall be precluded.
Ventilation and air conditioning systems shall be operated using outside air. Heat recovering systems
shall only be used after suitable filtering, treatment and cleaning of the extract air.
Hygiene requirements shall be jointly agreed with the kitchen designer, planner for ventilation system,
the operator and, where necessary, the supervisory authorities.
8 Design principles
8.1 General
The main design variables for supply air equipment in kitchens are as follows:
— extract airflows through kitchen hoods/ceilings
— supply airflows;
— room extract airflows (general ventilation).
The kitchen shall be equipped with a ventilation system in order to deal with thermal loads and
humidity. If the kitchen is air conditioned, these parameters are necessary to calculate the cooling
capacity.
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EN 16282-1:2017 (E)
The extraction airflow shall be designed to provide the maximum possible pollutant extraction above
the cooking point.
The supply airflow shall be designed to carry the heat and pollutant loads from the work area so that
the requirements regarding the thermal environment and comfort are met.
To prevent transfer of kitchen odours to areas outside the kitchen, a negative pressure in the kitchen is
recommended.
Unfiltered outside air shall not be introduced into the kitchen area.
All doors to the kitchen area shall be operable in order to facilitate escape out of the room regardless of
negative pressure.
The values for restricted operation are used for calculating the part load.
Examples of airflow calculation are given in Annex B.
8.2 Preliminary calculations
8.2.1 General
The following preliminary calculation methods shall not replace a detailed calculation taking into
account kitchen appliances.

8.2.2 Hourly air change rate method based on the kitchen size
When no information relating to the equipment is available, a rough calculation should be made in
accordance with Table 1. The rough calculation shall only be used for estimation in the initial planning
stage. In each case, a detailed calculation in accordance with 8.3 shall be carried out when the necessary
information is available.
The values in Table 1 for normal operation shall be used as a basis for dimensioning the airflows.
Normal operation is presumed to be an economical method of operation. Separate agreements shall be
reached where the use of equipment deviates from this (e.g. cooking with cooker lid open).
Table 1 — Hourly air replacement method
Type of kitchen Air volume factor (default value)

[m³/h per m²]
Overall kitchen 90
roasting, grilling and baking / dishwashing 120
area
8.2.3 Method based on the capture velocity
If there is some additional information available relating to the kitchen appliances, the following
method should be used in calculating the flow rate on the basis of the airflow velocity (v) in the free
space between lower edge of hood and top edge of the cooking appliances.
NOTE This method also checks that the final calculation will be compatible with the room volume (above 50
ACH it will be difficult to achieve satisfactory room air velocities).
For velocities ranging from 0,15 to 0,30 m/s, depending on the type of appliance, particle removal is
correct.
— Light loading – 0,15 m/s
Applies to steaming ovens, boiling pans, bains maries and stock-pot stoves.
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EN 16282-1:2017 (E)
— Medium Loading – 0,225 m/s
Applies to deep fat fryers, bratt pans, solid and open top ranges and griddles
— Heavy Loading – 0,3 m/s
Applies to chargrills, mesquite and specialist broiler units.

The total hood extract volume rate shall be calculated in accordance with Formula (1).
qv−t ,ext = v × 3600 × U × hd (1)
8.2.4 Guide values for ancillary rooms
Guide values for ancillary rooms are given in Table 2.

Table 2 — Guide values for ancillary rooms
Area Volumetric airflow

in m3/(m2h)
Meat preparation 25
Fish preparation 25
Poultry preparation 25
Vegetable preparation 25
Dry store 6
Bread store 6
Non-food store 6
Room occupied by personnel 10 a
Personnel changing a
room/WC/shower
Empties store 6
Hot meal delivery point 60
Dishwashing area b 80
a Please note the possible existence of national regulations for
Workplaces.
b The figures quoted are for the dishwasher room only; the
dishwasher needs to be treated seperately according to Table A.3.
8.3 Airflow calculation - detailed method

8.3.1 Thermally induced airflow
A free convection plume forms above kitchen appliances due to differences in temperature or density.
The flow pattern is determined by the convectively transmitted proportion of the sensible heat load
Q S ,K of the kitchen appliances.
The convected share shall be calculated in accordance with Formula (2) using the values for the
sensible heat emission at the appliances given by the manufacturer or in Table A.1:
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EN 16282-1:2017 (E)
Q S , K =P × Q S × 0,5 (2)
NOTE 1 0,5 is the default value for the convective part of the sensible power, other values can be used if known.
The thermally induced airflow qv th, may be regarded as a non-isothermal free stream above the cooking
point which induces air from the environment, it depends on the distance, hd covered by the airflow.
This calculation shall be done for each group.
m
qv −th =k × (∑ Q S , K × ϕ )1/3 × (hd + 1, 7 d hydr )5/3 × r (3)
j =1
Where
k = 18 [ m 4 / 3W −1 / 3h −1 ] (4)
b
d hydr = 2 × L × (5)
L+b
m = number of appliances in the same cooking block
Table 3 — Reduction factors for thermally induced airflows
Arrangement of heat source Reduction factor r

Installed anywhere 1,00
Installed against the wall 0,63
The simultaneity factor φ shall be defined per block. If the factor is unknown default values given in
Table A.2 shall apply. Deviations shall be agreed between the operator, kitchen designer, kitchen
installer and ventilation and supply air designer. A simultaneity factor of 1,0 is recommended for
appliances which are extracted individually.
NOTE 2 A block for this calculation is considered as appliances standing close together. In this case Formula 3,
simultaneity factor, hydraulic diameter and average value of distance hd are calculated for the block. This also
applies for ceilings.
The reduction factors for the thermally inducted airflows shall be in accordance with Table 3.
Thermally inactive areas within a block area shall be included in the calculation of the hydraulic
diameter, if they are surrounded by active areas. Inactive areas at the end of the block shall be excluded
from the hydraulic diameter.
For heat-emitting kitchen appliances installed against wall surfaces, the thermal plume lies against the
wall surface and forms an airstream along the wall. The airflow induced into this wall stream is lower
than in the free stream. This effect is given in reduction factor r and the value shall be in accordance
with Table 3.
8.3.2 Extraction airflows for kitchen extraction hoods
If the exhaust air is removed from the room through extraction hoods, the extraction airflow results
from the thermal airflow at the lower edge of the extraction system as shown in Figure 3 and shall be
calculated in accordance with Formula (6).
Generally distance hd is calculated from the top of the equipment. In the case of appliances with vertical
opening e.g. salamanders or ovens, hd is calculated from the middle height of the opening.
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EN 16282-1:2017 (E)
Key
1 induction air
2 thermic airflow qv-th in m3/h
3 extraction airflow
4 kitchen extraction hood
5 kitchen appliance
b width in m
L length in m
ha height of appliance in m
hd height above the heat source in m
Figure 3 — Schematic representation of the extraction of the thermally induced airflow
NOTE Disturbances to the thermal airflow can lead to flush-out the plumes from the hood. Therefore a
correction coefficient depending on the supply and air diffusion is used to increase the extraction designed in
order to improve containment. This coefficient integrates the influence of the various velocities and turbulences in
the kitchen.
qv − cap = qv − th × a (6)
The values for the correction co-efficient for flush-out shall be selected in accordance with Table 4.
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EN 16282-1:2017 (E)
Table 4 — Guide values for the correction coefficient for air diffusion "a"
Type of flow Degree of air diffusion "a" for

kitchen extraction hoods and
kitchen extraction ceilings
Mixed flow
Radial ATD (air terminal 1,25
device)
Plane ATD 1,20
Laminar flow
Displacement ATD ceiling 1,10
Displacement ATD wall 1,05
qv − cap = qv −th ⋅ a + qv − dir in m³/h (6a)
qv-dir is the supply-airflow blown directly into the hood.

The airflow for extraction systems with integrated supply air shall be calculated according to Formula
(6a).
The airflow supplied directly into the hood shall be temperature-controlled in such a way as to avoid
additional condensation and shall not exceed 15 % to 20 %.
8.3.3 Extract airflows in connection with kitchen extraction hoods
The extract airflow from the kitchen shall be calculated from the total extraction airflows at the kitchen
extraction hoods or other extraction systems, in accordance with Formula (6a). The total airflow qv − th , ne
for heat sources not underneath the hoods shall be moved by the thermal airflow up to a height above
the floor hf of 2,5 m, in accordance with Formula (3). This airflow shall be drawn off at the room ceiling
level.
h f = ha + hd (7)
For heat sources not situated directly below the hoods, disturbances to the airflow by the supply air
system shall also be taken into account by the correction of air diffusion coefficient specified in Table 4.
NOTE If there is no general ventilation, this additional airflow can be added to the hood airflow. It is not
recommended, if this airflow becomes higher than 10 % of the overall extract airflow in the kitchen.
n
qv − ext = ∑ qv − cap + qv − th , ne × a (8)
i =1
Where qv − th , ne is less than 10 % of the exhaust airflows at the kitchen extraction hoods, a compensation
airflow qv − th , ne is assumed for extracting from the source at the room ceiling level. If qv − th , ne is 10 % or
greater the exhaust airflow shall be calculated as part of the total cooking equipment.
n
qv −th ,ne + qv −com ≥ 0,1∑ qv −cap (9)
i =1
Where
n = number of blocks in the kitchen
16
EN 16282-1:2017 (E)
8.3.4 Extract airflows in connection with kitchen air extraction ceilings
8.3.4.1 General case
The necessary extract airflow shall be calculated in accordance with Formula (10) and shall be
calculated from the airflow moved by the thermal plume up to a height hf of 2,5 m above the floor
(ceiling height), in accordance with Formula (3).
Disturbances to the airflows by the supply air system shall be taken into account by the amount of flush-
out. Table 4 gives guide values.
n 
qv − ext = a × ∑ qv − th  (10)
 j =1 
Where
n = number of blocks in the kitchen
8.3.4.2 Ventilated ceilings with integrated supply air
Kitchen extraction ceilings with integrated supply air shall be dealt with in accordance with 8.3.2.
8.3.5 Check calculation
Regardless of the type of extraction, a check calculation in accordance with Formula (11) shall be
performed for each block to protect against excessive condensation:
m
∑q
j =1
m ×ϕ
qv − ext = (11)
(x
ext − xsup )× ρ
ρ = 1,2 kg/m3;
Where
m = number of appliances in the same cooking block
The moisture emission shall be calculated in accordance with Formula (11a) using the values given by
the manufacturer or in Table A.1.
qm = D × P (11a)
(χ ext − χ sup ) = 6 g/kg dry air;
however: χ ext ≤ 16,5 g/kg dry air.
The largest extract airflow shall be chosen in each case.

If the latent component calculated for each block (in accordance with Formula (11)) in cooking
processes is greater than the sensible component calculated (in accordance with Formula (6)), the
difference in airflow volume as it shall be calculated in accordance to Formula (12) and can be delivered
directly into the hood supply airflows.
∆qv = (qv − ext − qv − cap ) (12)
The kitchen shall remain at a slightly lower pressure than the surrounding areas in order to avoid air
overspill. However, the extract air volume rate shall not exceed the supply air volume rate by more than
10 %.
17
EN 16282-1:2017 (E)
9 Ventilation and supply air systems

9.1 Exhaust air systems
Exhaust air systems shall be designed in such a way that undesirable components in the air are
separated with efficient air extraction in order to maintain the permissible emission values.
NOTE 1 Exhaust air systems in kitchens extract, transport and emit polluted room air as well as odours to the
outside atmosphere.
The steam created by dishwashers and the mechanically-generated dishwasher exhaust air (sometimes
chemically polluted) shall be collected and, if possible, separately extracted immediately at the point at
which it occurs. Pressure fluctuations which can occur due to dishwasher blowers being switched on
and off shall be prevented.
To minimize the airflows, the shutting off of partial flows or the reduction of airflows in areas which are
only partially used, or not at all, shall be allowed. Reduced airflows shall not lead to decrease the
comfort of employees.
NOTE 2 Reduced airflows can lead to non-fulfilment of national hygiene regulations.
9.2 Supply air systems
The task of supply air systems is to replace the extract air and create conditions for the removal of heat
and humidity.
Supply air systems shall be designed in such a way that the air extraction, conditioning, delivery or
distribution does not adversely affect the hygiene situation within the kitchen area.
9.3 System components
9.3.1 System cleaning
All surfaces which come in contact with the air to be transported particularly extract air, shall be such
that:
— the necessary maintenance and cleaning work can be easily carried out, and
— dirt and deposits are avoided as much as possible.
Sufficient clear space shall be ensured for maintenance work, e.g. in front of panels and filters.
9.3.2 Supply and extract air components
Extract air ducts and their connections shall be sealed against aerosol condensate. Sealing elements and
flexible joints in the extract air area shall be largely resistant to fat, acids and alkalis. Horizontal extract
air and outgoing air ducts should be kept as short as possible and laid with a slope. Suitable aerosol
condensate collectors which can be easily checked and cleaned should be provided at the lowest points.
To avoid condensation forming in the air duct, thermal insulation, particularly in cold areas of the
building, is recommended.
NOTE 1 Please note the possible existence of national hygiene requirements and fire protection regulations
pertaining to thermal insulating material.
Because of the partially aggressive constituents in some kitchen equipment, in dishwashers for
example, suitable materials shall be used for all equipment.
Silencers shall be according to EN 16282-5:2017, 4.2.5.
NOTE 2 Please note the possible existence of national regulations pertaining to the authorization of silencers.
18
EN 16282-1:2017 (E)
9.3.3 Filters
Filtration shall be minimum IDA 2 according to EN 13779:2007, 6.2.5.1.

9.3.4 Air openings for outside and outgoing air
To avoid spreading of odours to adjacent areas outgoing air shall be passed out vertically through the
roof or at a suitable point. If necessary air treatment of extract air may be required.
10 Fossil fuelled catering kitchen appliances

This standard does not apply to solid fuel appliances e.g. charcoal grills. All national regulations shall be
fulfilled.
19
EN 16282-1:2017 (E)
Annex A
(normative)
Tables for calculation
Table A.1 — Specific sensible heat emission and moisture emission from kitchen appliances to the room (8.3 basis for calculation is
ongoing cooking process, not the start phase)
Ser. Kitchen area Description of thermal Appliances heated by steam and electricity Gas powered appliances
No. cooking kitchen
Operating mode Operating mode
appliance
Normal mode a Restricted b Normal mode a Restricted b
Sensible Moisture Sensible Moisture Sensible Moistur Sensibl Moistur
heat emission heat emission heat e e heat e
emission emission emissio emission emissio emissio
n n n
Q S D Q S D Q S D Q S D
in W/kW in g/(h in W/kW in g/(h in in g/(h in in g/(h
kW) kW) W/kW kW) W/kW kW))
Boiling, Boiling pans and

1.1 35 441 25 118 100 441 75 118
steaming and automatic boiling pans
cooking area
1.2 Pressure cookers 40 15 - - - - - -
High pressure steamers
1.3 25 294 25 0 - - - -
Slide-in appliances
High pressure steamers
Push-through
1.4 appliances (appliance 25 294 25 0 - - - -
with a front and back
door)
1.5 Combination ovens 120 265 70 147 150 265 85 147
20
EN 16282-1:2017 (E)
No. cooking kitchen
appliance Operating mode Operating mode

n n n
2.1 Roasting, Tilting frying pans 450 588 250 220 450 630 450 368
grilling and
baking area Roasting, grilling and
2.2 330 588 200 176 350 588 250 220
griddle plates
Grilling and salamander
2.3 800 257 700 257 720 294 720 294
appliances
Roasting and baking
2.4 350 235 250 235 350 294 250 294
ovens
Hot air
2.5 appliances/thawing 70 220 40 88 100 220 50 147
appliances
Automatic roasting and
2.6 grilling appliances for 250 338 250 338 - - - -
quick fried food
Automatic sauce
2.7 150 235 110 235 - - - -
appliances
2.8 Deep fryers 90 1030 - - 90 1030 - -
Automatic tunnel deep
2.9 50 147 - - - - - -
fryers c
21
EN 16282-1:2017 (E)
No. cooking kitchen

n n n
Automatic tunnel deep

2.9 50 808 - - - - - -
fryers d
2.10 Induction hob 70 41 35 74 - - - -
2.11 Ceramic cooker 200 118 100 74 200 118 120 94
2.12 Roasting, Wok 70 41 - - 450 630 - -
grilling and
2.13 Sized hob 260 155 130 96 300 176 180 142
baking area
Multifunctional Cookers, cooking points
3.1 200 118 100 74 250 147 150 118
appliances and e
Appliances for
3.2 Cooking Stockpot cooker 200 220 150 147 250 265 200 176
3.3 Thawing Microwave appliances 50 15 - - - - - -
Keeping hot
3.4 Waterbaths 125 194 - - 195 323 - -
Cooling
Processing Hot counter and hot
3.5 350 - - - 350 - - -
cupboard
Transporting
Refrigerators (without
3.6 700 - - - - - - -
central cold supply)
3.7 Kitchen machines 175 - - - - - - -
3.8 Conveyors f 1000 - - - - - -
22
EN 16282-1:2017 (E)
No. cooking kitchen

n n n
4.1 Meal Hot service counter 125 - - - - - - -

distribution
4.2 Cold service counter 700 - - - - - - -
area
4.3 Crockery dispensers 300 - - - - - - -
Beverage brewing
4.4 100 - - - -
system
23
EN 16282-1:2017 (E)
No. cooking kitchen

n n n
a Normal operation: With simultaneous, correct operation of several roasting, boiling, frying, grilling, baking, searing appliances (normal layout)
b Restricted operation: In low activity periods with the partial operation of appliances for simmering, parboiling, steaming, thawing, reheating,
keeping warm, low temperature cooking, etc.
c With integrated extractor
d Without extractor
e Multiplied by the cooking plate factor
- Cooking plate factor for electric cookers
Solid cooking plate: 1
Ceramic cooking plate: 1
Induction cooking point: 0,35
Large- area steel plate: 1,3
- Cooking point factor for gas cookers
Open cooking point: 1
Glow plate: 1,2
Ceramic plate: 0,8
f The total output is emitted in the room as heat.
Notes on special appliances
— K = hemispherical pot, calculated as cooking point (example: Induction wok cooking point; rated consumption × value in table × cooking plate
factor)
— Pasta cooker, calculated as boiling pan
— Pressure cooker (braiser), calculated as pressure boiling pan or where used continuously for quick frying, assess as tilting frying pan
— Chicken grill, calculated as salamander or combination ovens
— Rotary grill, calculated as tilting frying pan or frying plate
— Contact grill, calculated as frying plate
Roasting spit, open, calculated as combination ovens or according to manufacturer’s data
24
EN 16282-1:2017 (E)
No. cooking kitchen

n n n
NOTE 1 To calculate the thermic airflow for cabinet- type appliances an average appliance height will be used for the determination of hd
(see Figure 3).
NOTE 2 Equipment with higher energy consumption during starting can be calculated with the value for normal operation.
25
EN 16282-1:2017 (E)
Table A.2 — Classification of kitchens and guide values for the diversity factor for using the
kitchen appliances of a room
Ser Type of kitchen Kitchen designation

.
Small kitchen Medium-sized kitchen Large kitchen
No.
Meals Serving Simulta Meals Serving Simulta Meals Serving Simulta
per day per neity per day per neity per day per neity
cookin factor cookin factor cookin factor
g g g
period period period
φa φa φa
1 Gastronomical
establishments (snack
< 100 - 1,0 < 250 - 0,7 > 250 - 0,7
bars, restaurants, hotel
kitchens)
2 Kitchens in canteens,
- 150 0,8 - < 500 0,6 - > 500 0,6
casinos, messes
3 Kitchens Main
- 250 0,8 - < 650 0,6 - > 650 0,6
in kitchens
hospitals
4 Distribution
- 40 1,0 - - - - - -
kitchens
5 Kitchens in institutions - 100 0,9 - < 250 0,6 - > 250 0,6
6 Preparation kitchens,
- 50 0,9 - < 400 0,6 - > 400 0,6
mixed kitchens
7 Industrial meal
preparation (remote
kitchens, cook-chill
- - - < 3000 - 0,7 > 3000 - 0,7
kitchens, flight catering
kitchens, central
kitchens)
a Actual power consumption of block
Simultaneity factor, ϕ =
Total rate power of block appliances
26
EN 16282-1:2017 (E)
Table A.3 — Guidelines of airflow for dishwashers
Ser. Code Designation Washing Recommended Total heat applied for

No. performance a airflow range
in standard in m3/h
plate/h
Hand loaded Tank heaters, boiler heaters
programmed and pump motors
1 K automatic machines 250 to 1250 750 to 1500
For small washing
Single basket machine performances, tank and
Double basket boiler heaters can be
2 D 1000 to 2500 1500 to 3000 interlocked.
machine
Basket transport
3 KT Tank heaters, boiler heaters,
machine
1600 to 5000 2000 to 5000 drier heaters and motor
Conveyor transport drives
4 BT
machine
a The washing performance refers to a standard 260 mm diameter flat plate.

NOTE The figures quoted are for the machine only; the room in which they are located needs to be treated
seperately according to Table 2.
27
EN 16282-1:2017 (E)
Annex B
(informative)
Air circulation within the room
B.1 Basic types of airflow

The supply air of ventilation and air conditioning systems can be distributed within the room so that
flow patterns are controlled. A distinction is made, depending on the type of load reduction, in air
conditioning between two basic flow patterns, i.e. mixed flow and displacement airflow.
B.2 Mixed flow

B.2.1 General
The clean supply air and the air around the cooking appliances enriched by foreign pollutants are mixed
completely. The polluted room air is diluted by outside air and therefore the same temperatures and
pollutant concentrations are reached almost throughout the kitchen. The high level of mixing is
achieved by supply air streams with a relatively high velocity meeting comfort requirements and should
occur above the occupied zone.
B.2.2 Design examples
B.2.2.1 General
Supply air should be introduced in such a way as to avoid the disturbance of thermal plumes. Jet, swirl,
circular/square ceiling diffusers and linear air inlets are used for these forms of flow.
B.2.2.2 Horizontal air supply
Air is supplied horizontally underneath the ceiling of the room with radial jet. This technology can
deflect thermal plumes at cooking appliances into the work area and extraction flows for extraction
systems mounted above the kitchen appliances may be disturbed. Ventilation grids or air nozzles are
used as air inlets.
B.2.2.3 Vertical air supply
A mixed flow can also be achieved by several conical airstreams from the ceiling of the room, whereby
the inlets are distributed on the ceiling. A mixing and induction area forms around each air inlet.
Hereby, the specific height of the ceiling and the height of the air outlets, as well as possibly working
areas underneath, should be considered.
B.2.2.4 Hood side wall supply
Supply air is introduced into the kitchen by the front face of the hood, to create an enveloping effect
around the equipment and give a good mixed airflow. This can incorporate downwards facing supply
air jets for personal operator comfort.
28
EN 16282-1:2017 (E)
B.3 Laminar flow (displacement)

B.3.1 General
Laminar flows reduce the pollution in the area occupied by people both with regard to thermal and
pollutant.
With this type of air supply, the room airflow is characterized by the thermal plumes generated at the
cooking appliances, which convey the heated air, enriched by foreign pollutants, from the cooking area
upwards from where it is drawn off by suitable extraction systems. Care should be taken to ensure that
air supply is constant
Studies show that laminar flow (displacement) is the better system of kitchen ventilation. Therefore
this system shall be preferred for significant air quality improvement.
B.3.2 Design examples:
B.3.2.1 Ceiling-mounted displacement air terminals
Where there is very low velocity air supply through large area air inlets outside the influence area of the
thermal plumes, it is possible for the supply air to pass down from the room ceiling to the occupied
area.
The colder supply airflows to the ground because of its higher specific weight and replaces the
thermally driven airflow.
Provided the thermal plume generated at the cooking appliances is not disturbed, a significantly
reduced pollutant and heat pollution results compared with the mixed flow. The reduction of pollution,
assuming the same volumetric flows, are significantly better than by mixed flow.
Any cross currents which occur, due to an unsatisfactory arrangement of the air inlets, can disturb the
thermal plumes and lead to flush-out and therefore to increase in the room pollution.
The load reduction is limited by the fact that the supply air initially passes through more or less
polluted areas and a proportion of the polluted room air is transported to the occupied area by
induction and mixing.
The supply air should be applied uniformly to the large area air inlets so that constriction of the jet is
minimized. The air velocity in the occupied zone shall not exceed 0,2 m/s.
B.3.2.2 Air inlets in the occupied zone
Where a laminar flow is consistently used, air terminals shall be installed at heights between 0,2 m and
2,0 m above the floor in such a way that the supply air replaces the thermal airflow without causing a
disturbance. National requirements should be fulfilled.
Air terminals shall be arranged in such a way that the air is distributed as uniformly as possible across
the room. Round terminals can be placed anywhere in the room or installed surface-mounted or flush
on walls.
The outlet elements should be accessible and designed for easy cleaning.
Where the air inlets are arranged in the occupied area and the airflows are correctly dimensioned, load
reductions are significantly better than by mixed flow with the same supply airflow.
Arranging the air inlets in the occupied areas enables higher load reductions than if displacement air
terminal devices are fitted in the ceiling. In this case the air entering the ceiling flows through higher
loaded areas of the kitchen and during its passage down to the occupied area a portion of the polluted
air is mixed with the supply airstream and carried down into the occupied zone.
29
EN 16282-1:2017 (E)
Annex C
(informative)
Calculation example
Determination of the airflows for the kitchen of a canteen as shown in Figure C.1. The ground area of
the kitchen is 8 m × 9 m = 72 m2; the kitchen is 3 m high.
A kitchen group 4285 mm long by 1750 mm wide is installed in the centre of the kitchen. The kitchen
equipment is listed in Table C.1.
Key
a hood H1 over group 4 850 mm × 2 350 mm
group size 4250 mm × 1750 mm
b hood H2 over steamers 3 400 mm × 1 500 mm
c installation wall
d room height 3 m
1 electric cooker 16,9 kW
2 electric deep fryers 14,4 kW
3 electric pressure cooker 12,4 kW
4 electric tiling frying pan 14,4 kW
5 electric pressure boiling pan 23,6 kW
6 electric boiling pan, 80 litre 19,0 kW
7 electric boiling pan, 60 litre (each 18 kW) 36,0 kW
8 electric boiling pan, 40 litre 15,0 kW
9 electric combination oven 20 x GN 1/1 36,5 kW
10 electric combination oven 6 x GN 1/1 9,3 kW
11 electric high pressure steam 22,5 kW
12 electric refrigerator 0,5 kW
220,5 kW
Figure C.1 — Ground area and installation of specimen kitchen
30
EN 16282-1:2017 (E)
A kitchen extraction hood H1 measuring 4 850 mm × 2 350 mm is mounted above the kitchen
appliances block, 2,10 m above the floor. A second kitchen extraction hood H2 measuring
3 400 mm × 1 500 mm is mounted above the hot steaming oven (items 9, 10 and 11).
The supply air is introduced through ceiling plane ATD and forms a mixed airflow. Therefore a = 1,2 see
Table 4.
Table C.1 — Summary of appliances of the kitchen group underneath hood H1
Item Appliance designation Connected Heat and steam emission to the room
load
Sensible heat Steam
in kW in W/kW in W in g/h kW in g/h
1 Electric cooker 16,9 200 3380 118 1994
2 Electric deep fryer 14,4 90 1296 1030 14832
3 Electric pressure cooker 12,4 40 496 15 186
4 Electric tilting frying pan 14,4 450 6480 588 8467
5 Electric pressure boiling pan 150 23,6 40 944 15 354
l
6 Electric boiling pan, 80 l 19,0 35 665 441 8379
7 Electric boiling pan, 2 × 60 l 36,0 35 1260 441 15876
(each 18 kW)
8 Electric boiling pan 40 l 15,0 35 525 441 6615
Total 15046 56703
Specific heat and moisture emission in accordance with Table A.1.
Table C.2 — Summary of appliances underneath hood H2
load
Sensible heat Steam
9 Electric combination oven 20 ×
36,5 120 4380 265 9673
GN 1/1
10 Electric combination oven 6 ×
9,3 120 1116 265 2465
GN 1/1
11 Electric high pressure steamer
22,5 25 563 294 6615
GN 1/1
Total 6059 18753
Table C.3 — Appliances which release heat outside the kitchen extraction hoods (not extracted)
load
Sensible heat Steam
12 Electric refrigerator 0,5 700 350 - -
31
EN 16282-1:2017 (E)
Table C.4 — Calculation of thermic airflow
Item Appliance designation Dimensions dhydr Q S , K hd

L × b × ha
as per
Formula (2)
in mm in m in W in m
1–8 Kitchen group 4250 × 1750 × 900 2,48 7523 1,2
9 Electric combination oven 885 × 895 × 1790 0,89 2190 1,21a
10 Electric combination oven 885 × 895 × 660 0,89 558 0,92b
11 Electric high pressure steamer 500 × 810 × 800 0,62 282 1,3
12 Electric refrigerator 800 × 800 × 1500 0,8 175 1,0
a Half housing height
b Equipment is arranged on a table in a height of 850 mm
Table C.5 — Calculation of thermic airflow

Item Appliance designation Thermic airflow Arrangement of Reduction Thermic airflow

as per heat source factor as per
Formula (3) Formula (3)
divided by r
in m3/h r in m3/h
1–8 Kitchen group 4969 Free 1,0 4969
9 Electric combination oven 1047 Wall 0,63 657
10 Electric combination oven 550 Wall 0,63 347
11 Electric high pressure steamer 414 Wall 0,63 261
12 Electric refrigerator 421 Two-sided 0,63 265
Simultaneity factor φ = 0,6 (see Table A.2)

Extract airflows block / hood
The extract airflow is calculated according to Formula (6) qv−cap = qv−th × a .
Extraction airflow, Hood 1: qv−cap I = 5960 m3 h

Degree of flush-out a = 1,2
Extraction airflow, Hood 2: qv−cap II = 1517 m3 h
Degree of flush-out a = 1,2
Thermal airflow not extracted qv=
−th , ne 265 m3 h < 0,1 ⋅ ∑ qv −cap
n
The extract airflow is calculated according to Formula (9) qv −th ,ne + qv −com ≥ 0,1 ∑q
i =1
v − cap
qv−com = 483 m 3 h
Total extract airflow
32
EN 16282-1:2017 (E)
 n 
The total extract airflow is calculated according to Formula (10) qv−ext = a ×  ∑q v −th 
 j =1 
qv−ext = qv−cap I + qv−cap II + qv−th ,ne + qv−com = 8225 m3 h
Table C.6 — Check calculation in accordance with 8.3.5
Item Appliance designation Steam emission qv−ext

as per Eq. (11)
in g/h in m3/h
1–8 Kitchen group 56703 4725
9–11 Hot steaming oven; high pressure 18752 1563
steamer
Correct values
A cross check calculation for each block / hood shall be done according to 8.3.5.
Extract airflows block / hood

qv−cap I = 5960 m 3 h
(highest value between sensible heat and moisture in block 1)

qv−cap II = 1563 m 3 h
(highest value between sensible heat and moisture in block 2)

qv=
−th , ne 265 m3 h < 0,1 ⋅ ∑ qv −cap
(equipment not under any hood)

The compensation airflow is calculated according to Formula (9)
n
qv −th ,ne + qv −com ≥ 0,1∑ qv −cap
i =1
n
qv −com ≥ 0,1∑ qv −cap − qv −th ,ne
i =1
qv −com ≥ 0,1x(5960 + 1563) − 265 [m³/h]
qv−com = 487 m 3 h
Total extract airflow

The total extract airflow is calculated as a sum of the values above.
qv−ext = qv−cap I + qv−cap II + qv−th ,ne + qv−com [m 3 h]
qv−ext = 5960 + 1563 + 265 + 487[ m 3 h]
qv−ext = 8275 m 3 h
33
EN 16282-1:2017 (E)
Bibliography
EN 203-1, Gas heated catering equipment - Part 1: General safety rules
EN 203-2-1, Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok
burners
EN 203-2-2, Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
EN 203-2-3, Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
EN 203-2-4, Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
EN 203-2-6, Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for
beverage
EN 203-2-7, Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and
rotisseries
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cookers
EN 203-2-9, Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates
and griddles
EN 203-2-10, Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
EN 203-2-11, Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
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sanitary aspects
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EN 12599, Ventilation for buildings - Test procedures and measurement methods to hand over air
conditioning and ventilation systems
34
EN 16282-1:2017 (E)
EN 16282-2, Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
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 6: Aerosol separators; Design and safety requirements
Part 7: Installation and use of fixed fire suppression systems
Part 8: Installations for treatment of aerosol; Requirements and testing
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35

SR EN 16282-1-2017 - Ventilare Bucatarii Profesionale

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SR EN 16282-1-2017 - Ventilare Bucatarii Profesionale

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ICS 97.040.

Standard Român Decembrie 2017

Titlu Echipament pentru bucătării profesionale

Equipment for commercial kitchens - Components for ventilation in commercial

Équipement pour cuisines professionnelles - Éléments de ventilation pour

Aprobare Aprobat de Directorul General al ASRO la 22 decembrie 2017

Standardul european EN 16282-1:2017 are statutul unui standard

Data publicării versiunii române: -

Corespondenţă Acest standard este identic cu standardul european EN 16282-1:2017

ASOCIAŢIA DE STANDARDIZARE DIN ROMÂNIA

Ref.: SR EN 16282-1:2017 Ediţia 1

Equipment for commercial kitchens - Components for

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

EUROPEAN COMMITTEE FOR STANDARDIZATION

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

6.1 General requirements ................................................................................................................................... 7

The structure of the standard series is as follows:

— 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

EN 16282-5:2017, Equipment for commercial kitchens — Components for ventilation in commercial

3 Terms, definitions, symbols and abbreviated terms

3.2 Symbols and abbreviated terms

a air diffusion factor -

qv-t,ext total hood extract volume m3/h

qv-th,ne thermal airflow not extracted m3/h

qv-dir supply airflow blown directly into the hood m3/h

4 Objectives of kitchen ventilation

— types of meal preparation;

— number of portions to be prepared within the time limit;

— variety of meals to be prepared;

— kitchens with a separately-arranged meal dispatch point or with a distribution kitchen;

— meat preparation areas;

— fish preparation areas;

— meal dispatched areas.

passive air inlet may be tolerated).

NOTE 2 Typical kitchen equipment emitting critical air pollution:

— Bains Marie/Hot Cupboard;

— Induction Hob/Glass ceramic hob;

— Boiling Pan/Tilting Kettle;

— Bratt Pan/Tilting Skillet;

— Open Top Range and Oven;

— Chain Broiler (Burger Conveyor);

— number of portions to be prepared per time unit;

— physical data for the individual building components;

— type and intensity of lighting;

— type of appliances and connected loads;

— installation and dimensions of appliances;

— simultaneity of appliance utilization.

All types of dish washers require extraction hoods or ventilated ceilings.

7 Ergonomic and hygiene requirements

Figure 1 — Air quality range in kitchens

7.2 Temperature of room air

7.3 Humidity of room air

7.5 Noise control

— room extract airflows (general ventilation).

account kitchen appliances.

Type of kitchen Air volume factor (default value)