FprEN 16282-1

SLOVENSKI STANDARD
01-april-2025
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje profesionalnih
kuhinj - 1. del: Splošne zahteve, vključno z metodo za izračun
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 1: General requirements including calculation method
Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 1:
Allgemeine Anforderungen einschließlich Berechnungsmethoden
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 1 : Exigences générales et méthode de calcul
Ta slovenski standard je istoveten z: prEN 16282-1
ICS:
91.140.30 Prezračevalni in klimatski Ventilation and air-
sistemi conditioning systems
97.040.99 Druga kuhinjska oprema Other kitchen equipment
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

DRAFT
EUROPEAN STANDARD
prEN 16282-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2025
ICS 97.040.99 Will supersede EN 16282-1:2017
English Version
Equipment for commercial kitchens - Components for
ventilation in commercial kitchens - Part 1: General
requirements including calculation method
Équipement pour cuisines professionnelles - Éléments Einrichtungen in gewerblichen Küchen - Elemente zur
de ventilation pour cuisines professionnelles - Partie 1 Be- und Entlüftung - Teil 1: Allgemeine Anforderungen
: Exigences générales et méthode de calcul einschließlich Berechnungsmethoden
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, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye 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

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2025 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-1:2025 E
worldwide for CEN national Members.

prEN 16282-1:2025 (E)
Contents Page
European foreword . 4
1 Scope . 5
2 Normative references . 5
3 Terms, definitions, symbols and abbreviated terms . 5
3.1 Terms and definitions . 5
3.2 Symbols and abbreviated terms . 6
4 Objectives of kitchen ventilation . 7
5 Classification of kitchens . 7
6 Design principles . 8
6.1 General requirements . 8
6.2 Heat and pollutant loads . 10
7 Ergonomic and hygiene requirements . 11
7.1 Thermal comfort, tolerance . 11
7.2 Temperature of room air . 12
7.3 Humidity of room air . 12
7.4 Air velocity in the room . 12
7.5 Noise control . 13
7.6 Hygiene requirements . 13
8 Design principles . 13
8.1 General . 13
8.2 Preliminary calculations . 14
8.2.1 General . 14
8.2.2 Hourly air change rate method based on the kitchen size and type of kitchen . 14
8.2.3 Method based on the capture velocity . 15
8.2.4 Guide values for ancillary rooms . 15
8.3 Airflow calculation - detailed method . 16
8.3.1 Thermally induced airflow . 16
8.3.2 Capture airflows for kitchen extraction hoods . 17
8.3.3 Extract airflows in connection with kitchen extraction hoods . 18
8.3.4 Extract airflows in connection with kitchen air extraction ceilings . 19
8.3.5 Check calculation . 19
9 Exhaust and supply air systems . 20
9.1 Exhaust air systems . 20
9.2 Supply air systems . 20
9.3 System components . 20
9.3.1 System cleaning . 20
9.3.2 Supply and extract air components . 21
9.3.3 Filters . 21
9.3.4 Air openings for outside and outgoing air . 21
10 Fossil fuelled catering kitchen appliances . 21
Annex A (normative) Tables for calculation . 22
Annex B (informative) Air circulation within the room . 27
prEN 16282-1:2025 (E)
Annex C (informative) Calculation example . 29
Bibliography . 34

prEN 16282-1:2025 (E)
European foreword
This document (prEN 16282-1:2025) has been prepared by Technical Committee CEN/TC 156
“Ventilation for buildings”, the secretariat of which is held by BSI.
The activities of CEN/TC 156/WG 14, cover the calculation of the air volume and the design and testing
of major components for ventilation equipment and systems for commercial kitchens.
This document is currently submitted to the CEN Enquiry.
This document will supersede EN 16282-1:2017.
prEN 16282-1:2025 includes the following significant technical changes with respect to
EN 16282-1:2017:
— General editorial improvement and clarifications throughout the document;
— Adding requirements for small kitchens under 25 kW in 6.1;
— 7.5 Revision of entire clause;
— 8.2.2 replacement of table;
— 9.3.3 update of reference;
— Table A.1, deletion of restricted operating mode and revision/correction of values.
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 aerosols; Requirements and testing
prEN 16282-1:2025 (E)
1 Scope
This document 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 document 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 document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
Unless otherwise specified, the requirements of this document 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 15780, Ventilation for buildings — Ductwork —Cleanliness of ventilation systems
EN 16798-3:2017, Energy performance of buildings — Ventilation for buildings — Part 3: For non-
residential buildings — Performance requirements for ventilation and room-conditioning systems (Modules
M5-1, M5-4)
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.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp/
— IEC Electropedia: available at https://www.electropedia.org/
3.1 Terms and definitions
3.1.1
capture velocity
airflow velocity in the free area between the lower part of the hood and the cooking appliance required
to extract the aerosols
prEN 16282-1:2025 (E)
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
3.1.4
mixed airflow
air which contains two or more streams of air
3.1.5
extract airflow
air discharged from the room by means of negative pressure
3.1.6
ACH
air changes per hour
3.1.7
ATD
air terminal device
3.1.8
aerosol
suspended fine solid or liquid particles in the extract and exhaust air, such as grease, oil, water and smoke
3.2 Symbols and abbreviated terms
a air diffusion factor -
b width m
D moisture emission g/(h kW)
d hydraulic diameter m
hydr
h height above the floor m
f
h appliance height m
a
h height above the heat source to the hood/ventilated ceiling m
d
4/3 -1/3 −1
k empirically determined coefficient m W h
L length m
q mass flow kg/h
m
P power consumption kW
ρ density kg/m

convectively transmitted proportion of the sensible heat load W

Q
SK,
q total hood extract volume m /h
v-t,ext
prEN 16282-1:2025 (E)
r reduction factor for thermal airflow -
U unobstructed perimeter of the hood m
q thermal airflow m /h
v-th
q volumetric airflow m /h
v
q extract airflow m /h
v-ext
q compensation airflow m /h
v-com
q capture airflows for extraction hoods m /h
v-cap
q thermal airflow not extracted m /h
v-th,ne
difference in airflow volume m /h
∆q
v
q supply airflow blown directly into the hood m /h
v-dir
v capture air velocity m/s
X absolute water content of air, extract air kg/kg
ext dry air
X absolute water content of air, supply air kg/kg
sup dry air
φ simultaneity factor -
4 Objectives of kitchen ventilation
The ventilation system’s purpose is to ensure indoor air quality.
The system shall ensure extraction of odours, pollutants and humidity so the indoor air quality shall not
be affected negatively by the cooking operation. If the extract and supply airflows are designed according
to this document, this requirement concerning the air quality is assumed to be fulfilled.
The ventilation system shall be capable of separating aerosol from the extract air.
Extract and supply air systems are necessary in commercial kitchens because:
— the air is polluted by odours, particles of grease and gaseous products of combustion and other
particulates, this pollution must be removed;
— indoor air quality must be suitable for peoples' health, hygiene and comfort;
— heat is emitted during kitchen operation due to convection and radiant heat. The temperature in the
kitchen must be kept at acceptable levels;
— moisture is generated during kitchen operation. The indoor humidity must 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;
prEN 16282-1:2025 (E)
— number of portions to be prepared per time unit;
— variety of meals to be prepared;
— work process;
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;
— kitchens within dining areas without a spatial separation, e.g. snack bars.
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;
— food distribution area.
6 Design principles
6.1 General requirements
Kitchens of a nominal power supply exceeding 25 kW of all heat and moisture emitting appliances 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).
Table 1 lists small kitchens under 25 kW and their respective requirements.
Table 1 — Classification and requirements for small kitchens
Type of kitchen Description Requirements
Office kitchen Comparable to a household No special precautions
kitchen; primarily used for required, in addition to general
reheating food and drinks, no ventilation.
food preparation
Coffee/tea kitchen Primarily used for preparing No special precautions
coffee, tea, and beverages; required, in addition to general
ventilation. Attention may need
equipped with a dishwasher or
to be paid to heat or moisture
glasswasher
discharge.
Temporary catering kitchen Used for reheating and keeping Odours and cooking fumes shall
pre-cooked food warm be properly extracted.
prEN 16282-1:2025 (E)
Type of kitchen Description Requirements
Breakfast kitchen Only occasional, limited The exhaust air volume flow
cooking, no frying; shall be calculated according to
this document.
example: bed and breakfast
hotel
Snack stand with cooking Example: sausage stand No mechanical ventilation
(cooking and frying sausages) required up to a connection
power of 15 kW, provided there
is natural ventilation available.
Snack stand with frying and Sales container with grill, The exhaust air volume flow for
grilling frying, and cooking equipment; the range hood shall be
calculated according to this
example: chicken grill, kebab
document. Exhaust air shall be
grill
routed through the roof.
Commercial small kitchen Cooking operations similar to a Attention shall be paid to the
without mechanical supply air commercial kitchen with minor protection of residents,
frying and grilling especially regarding odours and
a
noise.
a
Refers to specific considerations for protecting nearby residents from disturbances such as odours and noise.
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;
—   bain-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;
—   chargrill/charbroiler (electric or gas fired)
prEN 16282-1:2025 (E)
—   wok range.
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;
— kitchen operating time;
— room geometry;
— layout of the kitchen area/room including placement of appliances;
— 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, it shall be ensured
that the building structure is not damaged 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. The values given in Table A.3 applies to
dishwashers.
NOTE 1 The attention of the user of this document is drawn to the possible existence of national regulations or
guidelines regarding the pollution levels due to foreign substances in the air and microorganisms.
NOTE 2 Foreign substances in the air occur almost at any time food is heated. The type and amount are
influenced particularly by the amount of grease and the temperature, with the ensuing pollutants being possibly
damaging to health.
To achieve a cost-effective design of the ventilation and supply air systems, the airflows shall be
calculated according to this document.
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.
prEN 16282-1:2025 (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.
prEN 16282-1:2025 (E)
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.
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 are 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
3 2
excess of 90 m /(m h).
prEN 16282-1:2025 (E)
7.5 Noise control
The sound level induced by the ventilation in the kitchen shall be addressed by the designer. The A-
weighted sound pressure level that stems from the ventilation system measured in the work area should
be limited to 55 dB(A). This should be limited to 65 dB(A) in areas where tableware and utensils are
washed. Where the meals are handed out from an open counter, the A-weighted sound pressure level
should be limited to 50 dB(A). The measurement shall be carried out in the working area at a height of
1,55 m above the floor.
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
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 document 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. The recirculation of air from hygienically questionable rooms shall be excluded.
Ventilation and air conditioning systems shall be operated only with 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.
The extraction airflow shall be designed to provide the maximum possible pollutant extraction above the
cooking zone.
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.
prEN 16282-1:2025 (E)
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.
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 and type of kitchen
When no information relating to the equipment is available, a rough calculation should be made in
accordance with Table 2. 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 2 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 2 — Guide to hourly air replacement
Type of kitchen Volumetric airflow
3 2
[m /h per m ]
Café (e.g. preparation of 50–80
snacks)
Reheating kitchen (e.g. 30–50
kindergarten, school
kitchens)
Production kitchens 90–120
-  Hospitals
-  Nursing home
Production kitchens 180–240
-  Company canteens
-  Canteens
Preparation and mixed 200–260
kitchens
-  Restaurant
-  Hotel
-  Fast food restaurant
Dishwashing kitchen with 140–180
rack and/or flight
dishwashing machines
prEN 16282-1:2025 (E)
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.
— 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).
q = v× 3600× Uh× (1)
v−t,ext d
8.2.4 Guide values for ancillary rooms
Guide values for ancillary rooms are given in Table 3.
Table 3 — Guide values for ancillary rooms
Area Volumetric airflow
3 2
[m /h per m ]
Meat preparation 25
Fish preparation 25
Poultry preparation 25
Vegetable preparation 25
Dry store 6
Bread store 6
Non-food store 6
a
Room occupied by personnel 10
a
Personnel changing
room/WC/shower
Empties store 6
Hot meal delivery point 60
b
Dishwashing area 80
prEN 16282-1:2025 (E)
Area Volumetric airflow
3 2
[m /h per m ]
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 separately 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
SK,
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:

Q =PQ×× 0,5 (2)
SK, S
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 q , may be regarded as a non-isothermal free stream above the cooking
v th
point which induces air from the environment, it depends on the distance, h covered by the airflow. This
d
calculation shall be done for each group.
m
 1//3 5 3
q =k×( Q × ϕ)(×+h 1,7d ) × r (3)
∑
v−th S,K d hydr
j =1
where
4//3 −13 −1
[ mW h ] (4)
k = 18
b
dL= 2× × (5)
hydr
Lb+
m = number of appliances in the same cooking block
Table 4 — Reduction factors for thermally induced airflows
Arrangement Reduction Example
of heat factor r
source
Installed as 1,00
island
Installed 0,63
against the
wall
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
prEN 16282-1:2025 (E)
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 4.
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 4.
8.3.2 Capture airflows for kitchen extraction hoods
The capture 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 h is calculated from the top of the equipment. In the case of appliances with vertical
d
opening e.g. salamanders or ovens, hd is calculated from the middle height of the opening.

Key
1 induced air
2 thermic airflow qv-th in m /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
prEN 16282-1:2025 (E)
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.
q qa× (6)
v−cap v−th
The values for the correction co-efficient for flush-out shall be selected in accordance with Table 5.
Table 5 — 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 1,25
Radial ATD (air terminal
1,20
device)
Plane ATD
Laminar flow 1,10
1,05
Displacement ATD ceiling
Displacement ATD wall
q q ⋅+aq in m /h (6)
v−cap v−th vd− ir
q is the supply-airflow blown directly into the hood.
v-dir
The airflow for extraction systems with integrated supply air shall be calculated according to Formula (6).
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 (6). The total airflow q
v−th,ne
for heat sources not underneath the hoods shall be moved by the thermal airflow up to a height above
the floor h of 2,5 m, in accordance with Formula (3). This airflow shall be drawn off at the room ceiling
f
level.
h hh+ (7)
f ad
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 5.
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
(8)
q qq+× a
v−ext ∑ v−cap v−th,ne
i =1
=
=
=
=
prEN 16282-1:2025 (E)
Where q is less than 10 % of the exhaust airflows at the kitchen extraction hoods, a compensation
v−th,ne
airflow q is assumed for extracting from the source at the room ceiling level. If q is 10 % or
v−com v−th,ne
greater the exhaust airflow shall be calculated as part of the total cooking equipment.
n
qq+≥ 0,1 q (9)
∑
v−−th,ne v com v−cap
i =1
where
n = number of blocks in the kitchen
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 h of 2,5 m above the floor (ceiling height),
f
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 5 gives guide values.
n


q aq× (10)

∑
v−−ext v th

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 × φ
∑
m
j=1
q = (11)
v−ext
xx− × ρ
( )
ext sup
ρ = 1,2 kg/m ;
where
m = number of appliances in the same cooking block
The moisture emission shall be calculated in accordance with Formula (12) using the values given by the
manufacturer or in Table A.1.
q DP× (12)
m
χχ− = 6 g/kg dry air;
( )
ext sup
=
=
prEN 16282-1:2025 (E)
however: χ ≤ 16,5 g/kg dry air.
ext
The largest extract airflow shall be chosen in each case.
If the latent component calculated for each block (in accordance with Formula (12)) 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 (13) and can be delivered directly into
the hood supply airflows.
∆qq − q (13)
( )
v v−−ext v cap
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 %.
See Annex C for an example calculation.
9 Exhaust and supply air systems
9.1 Exhaust air systems
Exhaust air systems shall be designed in such a way that aerosols are separated and/or extracted in order
to maintain the permissible emission values in the kitchen.
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. Supply air systems
shall be designed and built according to EN 16798-1 and EN 16798-3.
The used supply air system shall not impair the thermal airflow. No corrupting air movements induced
by the supply air shall be measurable in the area of the cooking appliances. This can be achieved by a
laminar airflow (see Annex B).
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
=
prEN 16282-1:2025 (E)
— dirt and deposits are avoided as much as possible.
Sufficient clear space shall be ensured for
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