EN 16282-7-2017 en Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7 Installation and use of fixed fire suppression systems.pdf

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1、Equipment for commercial kitchens - Components for ventilation in commercial kitchensPart 7: Installation and use of fixed fire suppression systemsBS EN 162827:2017BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:06EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16

2、282-7 July 2017 ICS 97.040.99 English Version Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire suppression systems quipement pour cuisines professionnelles - lments de ventilation pour cuisines professionnelles - Parti

3、e 7: Installation et utilisation de systmes fixes de lutte contre lincendie Bauelemente in gewerblichen Kchen - Einrichtungen zur Be- und Entlftung - Teil 7: Einbau und Betrieb von stationren Feuerlschanlagen This European Standard was approved by CEN on 11 May 2017. CEN members are bound to comply

4、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 Ma

5、nagement 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

6、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, M

7、alta, Netherlands, Norway, Poland, Portugal, 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 Brusse

8、ls 2017 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16282-7:2017 ENational forewordThis British Standard is the UK implementation of EN 162827:2017.The UK participation in its preparation was entrusted to Technical Committee RH

9、E/2/1, Ventilation of commercial kitchens.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standard

10、s Institution 2017 Published by BSI Standards Limited 2017ISBN 978 0 580 87146 7ICS 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.Am

11、endments/corrigenda issued since publicationDate Text affectedBRITISH STANDARDBS EN 162827:2017EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16282-7 July 2017 ICS 97.040.99 English Version Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installa

12、tion and use of fixed fire suppression systems quipement pour cuisines professionnelles - lments de ventilation pour cuisines professionnelles - Partie 7: Installation et utilisation de systmes fixes de lutte contre lincendie Bauelemente in gewerblichen Kchen - Einrichtungen zur Be- und Entlftung -

13、Teil 7: Einbau und Betrieb von stationren Feuerlschanlagen 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 a

14、ny 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 langu

15、age 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

16、, 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 COMM

17、ITTEE 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 exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16282-7:2017 EBS EN 16282

18、7:2017EN 16282-7:2017 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and definitions . 4 4 Fire hazard/Fire load. 5 4.1 General requirements . 5 4.2 Kitchen equipment classification according to the fire load and risk . 5 5 Safety requirements . 6 5.1 General 6

19、5.2 Components 6 5.3 Shut down functions . 7 5.4 Electrical equipment 7 5.5 Certification of the fire suppression system . 7 6 Hygienic requirement 7 7 Service and maintenance . 8 8 Installation 8 8.1 Installation instructions . 8 8.2 Commissioning and training . 8 8.3 Operating instructions 8 9 Mar

20、king . 9 Bibliography . 10 BS EN 162827:2017EN 16282-7:2017 (E) 3 European foreword This document (EN 16282-7:2017) has been prepared by Technical Committee CEN/TC 156 “Ventilation for buildings”, the secretariat of which is held by BSI. This European Standard shall be given the status of a national

21、 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 r

22、ights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing of major components for ventilation equipment and systems for commercial kitchens. This docume

23、nt comprises guidelines for fixed fire suppression systems to when installed in order to secure a best possible protection for personnel and property. The structure of the standard series is as follows: EN 16282 Equipment for commercial kitchens Components for ventilation in commercial kitchens Part

24、 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

25、: 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

26、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

27、, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 162827:2017EN 16282-7:2017 (E) 4 1 Scope This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of

28、kitchen fire suppression systems in buildings. This European Standard is applicable to ventilation systems in commercial kitchens, associated areas and other installations processing foodstuffs intended for commercial use. Kitchens and associated areas are special rooms in which meals are prepared,

29、where tableware and equipment is washed, cleaned, food is stored and food waste areas. This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities. Unless otherwise specified, the requirements of this standard shoul

30、d be checked by way of inspection and/or measurement. NOTE Please note the possible existence of additional or alternative local national regulations on installation, appliance requirements and inspection, maintenance and operation. 2 Normative references The following documents, in whole or in part

31、, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 10088-1, Stainless steels - Part 1: List of stai

32、nless steels 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 fire suppression system fixed system, which automatically detects and extinguishes fires 3.2 fire detection system installation which detects fire and activates the fire suppression

33、 system 3.3 cylinders vessels designed to contain the fire suppression media 3.4 nozzle device used to discharge the fire suppression media 3.5 service all measures required to keep the system operational and to identify the systems condition 3.6 testing all measures required to inspect the present

34、status of the system BS EN 162827:2017EN 16282-7:2017 (E) 5 3.7 maintenance all measures required to keep the system fully operational 3.8 kitchen part of a building where cooking processes are carried out, their connecting floors and distribution corridors, ancillary rooms such as food stores, cold

35、 rooms, food preparation areas and appliances are being cleaned 3.9 authority organization, office or individual responsible for approving equipment, installations or procedures 3.10 logbook book to record service and maintenance activity including any component replacement and design changes 4 Fire

36、 hazard/Fire load 4.1 General requirements Consideration shall be given to the location of a kitchen, particularly if it is in a store or adjacent to residential accommodation. NOTE All cooking appliances using oil/grease as well as the extract ventilation system are a potential fire hazard regardle

37、ss of the amount of oil/grease being used in the cooking process. 4.2 Kitchen equipment classification according to the fire load and risk 4.2.1 General Commercial kitchen equipment is available in different configurations. Every device represents a different fire risk according to its power supply

38、or its fire load depending upon the combustibles used. 4.2.2 Installation of a fire suppression system If a fire suppression system is installed, all appliances utilizing oil/fat are considered to be fire hazards and shall be protected. Ventilated ceilings/hoods and duct entrances shall also be prot

39、ected and actuated simultaneously if connected to the same common extract duct. NOTE The following appliances are examples of fire hazards: tilting frying pans, frying and grilling appliances, griddle plate, range, wok, appliances utilizing solid fuel, etc. BS EN 162827:2017EN 16282-7:2017 (E) 6 5 S

40、afety requirements 5.1 General Parts of a fire suppression system, as described in this standard, can be fixed to ceilings and hoods used to distribute and extract air from the kitchen areas. They can be located within the air flow. The design and installation of fire suppression systems shall be co

41、ordinated appropriately to ensure that neither air ventilation nor the kitchen operations are disturbed or affected (in particular in the working zones of the protected devices). Cleaning and access for service and maintenance of the ventilation systems shall be taken into consideration during the p

42、rojects design phase. Pipe penetration through the hood/ventilated ceiling shall be grease tight sealed. The fire suppression system shall be installed as a fixed system. Location of the installation shall not provide any personal risk. The release mechanism shall be secured against unauthorized acc

43、ess. Stainless steel housing shall be provided for the release mechanism and cylinder in case it is exposed to food. 5.2 Components 5.2.1 General All components of the fire suppression system shall be approved by an independent third party test institute. 5.2.2 Fire detection system Fire detectors s

44、hall be installed above individual cooking equipment units and/or before or behind the aerosol separators and at all entrances of extract ducts. 5.2.3 Suppressing media container The container shall be marked according to relevant regulations in terms of the suppressing media and propellant used. 5.

45、2.4 Suppressing pipe work Pipes, brackets and visible pipe hangers, as well as those fixed in the extract air range shall be at least of stainless steel according to EN 10088-1. This is not applicable to flexible connections. Flexible pipe work shall only be used where moving equipment shall be prot

46、ected. Cutting ring connectors, thread connectors or compression fittings shall be used. Flexible pipework shall be evaluated by a credible testing laboratory for use specifically in cooking related fire suppression systems. Other materials are possible but proof shall be shown by the manufacturer,

47、that there is no decrease in food hygiene or increase in fire risk. BS EN 162827:2017EN 16282-7:2017 (E) 7 5.2.5 Suppressing media The following list provides the main characteristics of the fire suppressant: shall not be toxic the qualification of the suppressing media shall be proven as part of th

48、e third party approval testing of the complete system see 5.5. 5.2.6 Manual release device The fire suppression system shall have at least one manual release device. They shall be located on the fire escape route. 5.3 Shut down functions The energy supply for the kitchen equipment shall be switched

49、off automatically upon actuation of the fire suppression system. The fire suppression systems manufacturer/installer shall provide a suitable voltage (potential) free contact for this purpose. 5.4 Electrical equipment Electrical systems and equipment shall be compliant with the national electrical standard. 5.5 Certification of the fire suppression system The systems shall be tested by an accredited third party. The supplier of the fire suppression system shall provide the following to the end-user/authority: name a