oSIST prEN 16282-3:2011

SLOVENSKI STANDARD
01-september-2011
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Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 3: Kitchen ventilation ceilings - Design and safety requirements
Großküchengeräte - Einrichtungen zur Be- und Entlüftung von gewerblichen Küchen -
Teil 3: Küchenlüftungsdecken
Equipement pour cuisines professionnelles - Eléments de ventilation pour cuisines
professionnelles - Partie 3: Plafonds ventilés de cuisine - Conception et exigences de
sécurité
Ta slovenski standard je istoveten z: prEN 16282-3
ICS:
91.140.30 3UH]UDþHYDOQLLQNOLPDWVNL Ventilation and air-
VLVWHPL conditioning
97.040.99 Druga kuhinjska oprema Other kitchen equipment
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
DRAFT
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2011
ICS 97.040.99
English Version
Equipment for commercial kitchens - Components for ventilation
in commercial kitchens - Part 3: Kitchen ventilation ceilings -
Design and safety requirements
Equipement pour cuisines professionnelles - Eléments de Großküchengeräte - Einrichtungen zur Be- und Entlüftung
ventilation pour cuisines professionnelles - Partie 3: von gewerblichen Küchen - Teil 3: Küchenlüftungsdecken
Plafonds ventilés de cuisine - Conception et exigences de
sécurité
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 156.

If this draft becomes a European Standard, 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.

This draft European Standard was established by CEN 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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2011 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-3:2011: E
worldwide for CEN national Members.

Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
3 Terms and definitions .5
4 Designs of ceilings .8
5 Construction and function .9
5.1 General remarks.9
5.2 Features of ceiling components .9
5.3 Air supply (into the kitchen) .9
5.4 Air exhaust . 10
5.5 Materials and their surfaces for ceilings . 11
5.6 Aerosol separator . 13
5.7 Baffle plates . 13
5.8 Lighting . 13
5.9 Integrated cleaning device . 14
5.9.1 General remarks. 14
5.9.2 Integrated cleaning device using water . 15
6 Technical safety requirements . 15
6.1 General remarks. 15
6.2 Air chamber, housing and box . 15
6.3 Separator – installation, dismantling and maintenance . 15
6.4 Special requirements of open-construction ceilings . 15
6.5 Suspension height . 16
6.6 Ceiling installation . 16
6.7 Exhaust air connection . 16
6.8 Air flow control devices . 16
6.9 Electrical equipment . 16
6.10 Earth bonding . 17
6.11 Fire suppression system . 17
6.12 Switching the ventilation system in the event of fire in the kitchen . 17
6.13 Gas interlock . 17
7 Ergonomic requirements and testing . 17
8 Hygienic requirements . 17
8.1 General remarks. 17
8.2 General hygienic requirements . 17
8.3 Aerosolate removal elements . 18
8.4 Cleaning . 18
9 Instructions . 18
9.1 Installation instructions . 18
9.2 Operating instructions . 19
10 Marking . 20
Bibliography . 21

Foreword
This document (prEN 16282-3:2011) has been prepared by Technical Committee CEN/TC 156 “Ventilation for
buildings”, the secretariat of which is held by BSI.
This document is currently submitted to the CEN Enquiry.
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:
prEN 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 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: Installation for treatment of cooking fumes; Requirements and testing
 Part 9: Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods

1 Scope
This standard applies to kitchen ventilation ceilings (hereinafter called "ceilings") in kitchens and other
companiesthe processing foodstuffs intended for commercial use from their nature and finish. It does not
apply to household kitchens.
This standard stipulates the requirements covering the construction and operation, including the technical
safety, ergonomic and hygienic features and their testing.
Unless otherwise specified, the requirements of this standard will be checked by way of inspection and/or
measurement.
Additional or alternative national regulations on installation, appliance requirements and inspection,
maintenance, operation have to be complied with.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
prEN 16282-1, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
1: General requirements including calculation method
prEN 16282-2, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 2: Kitchen ventilation hoods; Design and safety requirements
prEN 16282-4, Equipment for commercial kitchens – Components for ventilation in commercial kitchens – Part
4: Air inlets and outlets; Design and safety requirements
prEN 16282-5, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 5: Air duct; Design and safety requirements
prEN 16282-6, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 6: Aerosol separators; Design and safety requirements
prEN 16282-7, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 7: Installation and use of fixed fire suppression systems
prEN 16282-8, Equipment for commercial kitchens – Components for ventilation in commercial kitchens –
Part 8: Installation for treatment of cooking fumes; Requirements and tests
prEN 16282-9, Ventilation of buildings – capture and containment performance of extraction systems for
commercial kitchen – test methods
EN 573-3, Aluminium and aluminium alloys - Chemical composition and form of wrought products - Part 3:
Chemical composition.
EN 1825-2, Grease separators - Part 2: Selection of nominal size, installation, operation and maintenance
EN 10088-1, Stainless steels - Part 1: List of stainless steels
EN 12464-1, Light and lighting - Lighting of work places - Part 1: Indoor work places
EN 12665, Light and lighting - Basic terms and criteria for specifiying lighting requirements
Standards of the series
EN 50164, Lightning Protection Components (LPC).
EN 50274, Low-voltage switchgear and controlgear assemblies - Protection against electric shock - Protection
against unintentional direct contact with hazardous live parts
EN 60204-1, Electrical equipment of machines - Part 1: General requirements
EN 60529, Degrees of protection provided by enclosures (IP code)
EN ISO 3274, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Nominal
characteristics of contact (stylus) instruments
EN ISO 4287, Geometrical product specification (GPS) - Surface texture: Profile method - Terms, definitions
and surface texture parameters
EN ISO 4288, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Rules and
procedures for the assessment of surface texture
EN ISO 13565-1, Geometrical Product Specifications (GPS) - Surface texture: Profile method - Surfaces
having stratified functional properties - Part 1: Filtering and general measurement conditions
EN ISO 13565-2, Geometric product specifications (GPS) – Surface texture: profile method - surfaces having
stratified functional properties - Part 2: Height characterisation using the linear material ratio curve
HD 22, Rubber insulated cables of rated voltages up to and including 450/750 V
Regulation 1935/2004/EC, Materials and articles intended to come into contact with food and repealing
Directives 80/590/EEC and 89/109/EEC
3 Terms and definitions
For the purposes of this European Standard, the following terms and definitions apply.
3.1
kitchen ventilation ceiling
ventilation system that covers either the entire ceiling or only the active cooking area of a kitchen. This
element incorporates the air inlets, exhaust air outlets (including grease filters), and light fittings. It can be
equipped with integrated hoods in accordance with prEN 16282-2.
3.2
kitchen
rooms and parts of a building in which food is stored, meals are prepared, given out and distributed as well as
where crockery and appliances are being cleaned
3.3
show kitchen area
part of a room in which food is stored, meals are prepared, given out and distributed as well as where
crockery and appliances are being cleaned
3.4
air inlets and outlets
3.4.1
air inlet
terminal element of a ventilation system in commercial kitchens for controlled supplytreated air, through the
opening
3.4.2
air outlet
ceiling installation element without aerosol separation function for flush installation with added air collection
box and air duct connecting branches or for direct installation into existing exhaust air ducts. With easy-to-
operate regulation device. With easy-to-remove front panel for regular cleaning
3.5
ceiling panel
fixed or removable elements of a ceiling installed horizontally, vertically or at any angle on a sub-construction
3.6
aerosolate (cooking fumes)
separated aerosol (in this standard, the separated grease/oil/water mixture)
3.7
aerosolate collection channel system
channel system to take parts separated from the exhaust air and for controlled removal of liquid components
and of cleaning fluid
3.8
removal device
device used to remove aerosolate and cleaning fluid at the lowest point of the channel system. Drain cocks,
stoppers, drawers (pots) or water-removal lines connected firmly with the channel system can be used
3.9
separator
device in accordance with 3.8.1 to 3.8.2 for separation of air-borne solid or liquid particles
3.9.1
aerosol separator
device for efficient separation of air-borne solid or liquid particles. It is based on the effect of forces
(mechanical forces or electric field forces), which lead to a deflection of the particles from the flow path
3.9.2
filter
specific design of storage separators comprising an ordered and/or unordered structure of a number of
individual fibres/wires (e.g. fabric filters) or porous surfaces/bodies (e.g. activated carbon)
3.10
function gap
aerosol separator in the ceiling, frequently as a longitudinal section
3.11
baffle plates
plate used to compensate air volume flows of the individual aerosol separators and the defined arrangement
of aerosol separators (focal points of suction removal)
3.12
supply air field
area in ceilings for insertion of supply air
3.13
exhaust air field
area in ceilings for collection of exhaust air
3.14
air chamber
enclosed area with positiv pressure for distribution of supply air or negative pressure for collection of exhaust
air
3.15
ceiling pressure room
air chamber formed by the ceiling of the building, upper parts of the limiting walls or vertical bulkheads and
ceiling panels or air in-/outlet areas
3.16
air housing
enclosed air chamber formed by horizontal bulkheads, vertical bulkheads and ceiling panels or air in-/outlet
areas
3.17
plenum chamber
enclosed component for supply and exhaust air – integrated into the ceiling – with positiv pressure for
distribution of supply air or negative pressure for collection of exhaust air
3.18
exhaust air connector
connection element of the air chamber or the plenum chamber to the exhaust air line in closed ceiling system
of the ceiling (see 3.21)
3.19
open ceiling system
ceiling system in which the supply and/or exhaust air is guided – totally or partly – via a ceiling pressure room.
3.20
closed ceiling system
ceiling system in which the supply and/or exhaust air is guided via an air housing or a plenum chamber
3.21
area ventilation
ceiling system in which supply and/or exhaust air fields are used
3.22
points of exhaust
concentrated exhaust outlet in ceilings used above catering equipment with significant emissions
3.23
exhaust air connection
connection between the air housing and the ducts
4 Designs of ceilings
Ceiling designs and their classification are shown in Table 1:
The following text shows example of current ceiling configuration and design criteria, but manufacturers are
free to use alternative designs and configuration, provided, that the product/equipment comply with the
essential requirements of the relevant directives and/or national regulations.
Table 1 — Examples for different ceiling design
Design Schematic portrayal Standard designation
EN Classifica
Designations
number tion
exhaust air
Kitchen
Open ceiling system with
supply air ventilation EN 18869 -C1
ceiling pressure room
ceiling
exhaust air
Kitchen
Closed ceiling system
ventilation EN 18869 -C2
with air housing
supply air
ceiling
exhaust air
Kitchen
Closed ceiling system
ventilation EN 18869 -C3
supply air
with plenum chamber
ceiling
EXAMPLE The designation of a kitchen ventilation ceiling on the supply air side in open ceiling system with ceiling
pressure room (supply air C1), on the exhaust air side with closed ceiling system with plenum chamber (exhaust air C3):
Kitchen ventilation ceiling EN XXX - supply air C1 – exhaust air C3
5 Construction and function
5.1 General remarks
Aerosol-loaded exhaust air from kitchens such as cooking areas, rooms for portioning out, meal distribution
areas, meal serving areas (also in the dining hall), crockery and washing-up rooms has to be treated prior to
entering the air duct using effective aerosol separation equipment.
In commercial kitchens, hoods in accordance with prEN 16282-2 or ceilings in accordance with DIN EN XXX-3
are to be used for ventilation.
Ceilings shall be arranged over the entire area of the rooms in question. At leastshow kitchen areas shall be
covered by the ventilated ceiling. For ceilings materials shall be used according to Table 2.
It is recommended, that a secure sensor port which can be easily accessed once installed should be provided
to measurethe differential pressure in the outgoing air area. The default dimension for this port is either an
external diameter of 4 mm or a round sensor aperture with a diameter of 12 mm.
5.2 Features of ceiling components
The flow openings for the exhaust air in the ceiling pressure room are preferably to be arranged horizontally.
Bulkheads shall masmooth-surfaced, pressure-stable, air-tight and also tight against aerosolate for the
exhaust air area.
Supply air housings/plenum chambers and exhaust air housings/plenum chambers shall be provided with
volume flow setting devices on the connections for even distribution/correct collection of exhaust air.
5.3 Air supply (into the kitchen)
Supply air fields have to be equipped with removable air inlets for cleaning and access to duct work.
Air flow adjustment devices have to be provided and shall be accessible after removing air inlets.
The supply air from the ceiling shall be inserted with low induction. Supply air inlets shall be arranged in such
a way that undisturbed collection of the rising thermal flow is ensured. Disturbance of the thermal flow by
supply air shall be avoided prEN 16282-1 has to be fulfilled.
Supply air fields can be arranged within the ceiling or separately.
Air supply fields shall not be located above thermal cooking equipment taking into account the overhang
according to figure 1.
Air velocities at the face of a bellmouth shall not exceed 3 m/s.
An air supply area is limited by a collateral minimum distance of 1.5 m from the thermal appliances.
Key
1 Extract channel
2 Supply channel
3 Supply channel
Figure 1 — Example for a flat exhaust ceiling part with horizontal directional air

5.4 Air exhaust
The arrangement of the exhaust parts of the ceiling has to prevent the condensation on the underside in
proper use.
This requirement can be fulfilled by using concave ceiling elements or ceiling coatings and manifest
aerosolate collection channel systems at low contact points of the aforementioned parts so as to ensure that
aerosolate is discharged efficiently or in another way by a suitable design or construction.
If flat exhaust ceiling elements are used any device (e.g. a horizontal directional air) shall ensure the
prevention of condensation on the underside.
Aerosolate collection channel systems sh
...