EN 16282-1-2017 en Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1 General requirements including calculation method.pdf

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1、Equipment for commercial kitchens - Components for ventilation in commercial kitchensPart 1: General requirements including calculation methodBS EN 162821:2017BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:06EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16282-1

2、 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 quipement pour cuisines professionnelles - lments de ventilation pour cuisines professionnelles - Partie 1: Exige

3、nces gnrales et mthode de calcul Bauelemente in gewerblichen Kchen - Einrichtungen zur Be- und Entlftung - Teil 1: Allgemeine Anforderungen einschlielich BerechnungsmethodenThis European Standard was approved by CEN on 11 May 2017. CEN members are bound to comply with the CEN/CENELEC Internal Regula

4、tions 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

5、. 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

6、 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, P

7、ortugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2017 CEN All rights of exploitati

8、on in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16282-1:2017 ENational forewordThis British Standard is the UK implementation of EN 162821:2017.The UK participation in its preparation was entrusted to Technical Committee RHE/2/1, Ventilation of commercial kit

9、chens.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

10、Standards Limited 2017ISBN 978 0 580 87140 5ICS 97.040.99Compliance 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 pub

11、licationDate Text affectedBRITISH STANDARDBS EN 162821:2017EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16282-1 July 2017 ICS 97.040.99 English Version Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 1: General requirements including calculation m

12、ethod quipement pour cuisines professionnelles - lments de ventilation pour cuisines professionnelles - Partie 1: Exigences gnrales et mthode de calcul Bauelemente in gewerblichen Kchen - Einrichtungen zur Be- und Entlftung - Teil 1: Allgemeine Anforderungen einschlielich BerechnungsmethodenThis Eur

13、opean 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 conc

14、erning 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 in

15、to 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,

16、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 COMIT EUROPEN DE NORMALISATION EUROPISCHE

17、S KOMITEE FR 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 worldwide for CEN national Members. Ref. No. EN 16282-1:2017 EBS EN 162821:2017EN 16282-1:2017 (E) 2 Contents Page European foreword . 3 1 S

18、cope 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 l

19、oads 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

20、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

21、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 BS EN 162821:2017EN 16282-1:2017 (E) 3 European foreword This document (EN 16282-1:2017) has been prepared by Technical Committee CEN

22、/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

23、 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

24、 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

25、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 sa

26、fety 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 th

27、is 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

28、, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 162821:2017EN 16282-1:2017 (E) 4 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.)

29、, 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 prepar

30、ed, 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. NOT

31、E 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

32、 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-re

33、sidential 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

34、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 1279

35、2 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 sQHeat which results in a change in temperature and is therefore measurable 3.1.3 simultaneity factor ratio

36、of actual power consumption divided by total power of appliances BS EN 162821:2017EN 16282-1:2017 (E) 5 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 dev

37、ice 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) dhydrhydraulic diameter m hfheight above the floor m haappliance height m hdheight above the heat source to the hood/ventilated ceiling m k empirical

38、ly determined coefficient m4/3W-1/3h-1L length m qmmass flow kg/h P power consumption kW density kg/m3KSQ,convectively transmitted proportion of the sensible heat load W qv-t,exttotal hood extract volume m3/h r reduction factor for thermal airflow - U unobstructed perimeter of the hood m qv-th therm

39、al airflow m3/h qvvolumetric airflow m3/h qv-extextract airflow m3/h qv-comcompensation airflow m3/h qv-capcapture airflows for extraction hoods m3/h BS EN 162821:2017EN 16282-1:2017 (E) 6 qv-th,nethermal airflow not extracted m3/h vq difference in airflow volume m3/h qv-dirsupply airflow blown dire

40、ctly into the hood m3/h v capture air velocity m/s Xextabsolute water content of air, extract air kg/kgdry airXsupabsolute water content of air, supply air kg/kgdry air simultaneity factor - ,v th neqthermal airflow not extracted - 4 Objectives of kitchen ventilation The system shall ensure extracti

41、on 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

42、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 p

43、eoples 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

44、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 wi

45、thin 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

46、dining room; kitchens with a separately-arranged meal dispatch point or with a distribution kitchen; BS EN 162821:2017EN 16282-1:2017 (E) 7 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. T

47、hese 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

48、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/

49、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. BS EN 162821:2017EN 16282-1:2017 (E) 8 The following data and facts shall be available for the design and operation of ventilation and supply air systems