prEN 16282-7

SLOVENSKI STANDARD
01-december-2024
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje kuhinj - 7. del:
Vgradnja in delovanje vgrajenih sistemov za gašenje
Equipment for commercial kitchens - Components for ventilation in commercial kitchens -
Part 7: Installation and use of fixed fire extinguishing systems
Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 7: Einbau
und Betrieb von stationären Feuerlöschanlagen
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines
professionnelles - Partie 7 : Installation et utilisation de systèmes fixes de lutte contre
l'incendie
Ta slovenski standard je istoveten z: prEN 16282-7
ICS:
13.220.10 Gašenje požara Fire-fighting
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
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2024
ICS 97.040.99 Will supersede EN 16282-7:2017+A1:2021
English Version
Equipment for commercial kitchens - Components for
ventilation in commercial kitchens - Part 7: Installation
and use of fixed fire extinguishing systems
Équipement pour cuisines professionnelles - Éléments Einrichtungen in gewerblichen Küchen - Elemente zur
de ventilation pour cuisines professionnelles - Partie 7 Be- und Entlüftung - Teil 7: Einbau und Betrieb von
: Installation et utilisation de systèmes fixes de lutte stationären Feuerlöschanlagen
contre l'incendie
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
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 16282-7:2024 E
worldwide for CEN national Members.

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 . 6
4.2.1 General . 6
4.2.2 Installation of a fire extinguishing system . 6
5 Components . 6
5.1 General . 6
5.2 Fire detection system . 6
5.3 Container . 7
5.4 Extinguishing pipework . 7
5.5 Extinguishing agent . 7
5.6 Manual release device . 7
6 Safety requirements . 7
6.1 General . 7
6.2 Shut down functions . 8
6.3 Obstructions of spray patterns . 8
6.4 Backup protection . 8
6.5 Electrical equipment . 8
6.6 Declaration of conformity of the fire extinguishing system . 8
7 Hygienic requirement. 9
8 Maintenance and documentation . 9
9 Design and installation . 10
9.1 General . 10
9.2 Installation instructions . 10
9.3 Commissioning and training . 10
9.4 Operating instructions . 10
10 Marking . 11
Bibliography . 12

European foreword
This document (prEN 16282-7:2024) 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 16282-7:2017+A1:2021.
EN 16282-7:2017+A1:2021:
—
The structure of the 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 extinguishing systems
— Part 8: Installations for treatment of cooking fumes; Requirements and testing
This document comprises guidelines for fixed fire extinguishing systems, when installed, to secure a best
possible protection for personnel and property.
1 Scope
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 are washed and cleaned, food is
stored, and food waste areas.
This document specifies requirements and gives recommendations for the configuration, installation,
testing, maintenance and safety of fixed kitchen fire extinguishing systems within the design of
commercial kitchens in buildings. It is applicable for fire extinguishing systems providing appliance-
specific protection as well as overlapping zone protection.
This document provides the guidelines to install fixed fire extinguishing systems to protect against grease
fires on the cooking appliances in the extract ventilation system. This document includes
recommendations for the certification of system hardware, as well as design, installation and
maintenance of the system.
Unless otherwise specified, the requirements of this document are 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.
This document is applicable to kitchen ventilation systems excluding those in domestic kitchens.
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 10088-1, Stainless steels - Part 1: List of stainless steels
EN 16282-3:2016+A1:2021, Equipment for commercial kitchens — Components for ventilation in
commercial kitchens — Part 3: Kitchen ventilation ceilings — Design and safety requirements
EN 17446, Fire extinguishing systems in commercial kitchens - System design, documentation, and test
requirements
EN/TS 17749, Fire extinguishing systems in commercial kitchens - System design, documentation, and test
requirements - Fire test procedures for plenum and ducts
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fire extinguishing system
fixed system, which automatically detects and extinguishes fires
3.2
fire detection system
installation which detects fire and activates the fire extinguishing system
3.3
container
vessel designed to contain the fire extinguishing agent
3.4
nozzle
device used to discharge the fire extinguishing agent
3.5
service
all measures required to keep the system operational and to identify the system’s condition
3.6
testing
all measures required to inspect the present status of the system
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 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
3.11
system manual
manufacturer’s documentation where the design, installation, functioning and maintenance of the fire
extinguishing system are defined
3.12
protected kitchen area
surface enclosing all the cooking appliances located under the projection of a ventilation hood/ceiling,
including the associated aerosol separators, plenum and air extract ducts
[Source: EN 17746-1:2006, 3.1.7 modified]
4 Fire hazard/fire load
4.1 General requirements
All cooking appliances using oil/grease as well as the extract ventilation system (including e.g. hood, the
plenum and the air extract systems, ducts) are a potential fire hazard regardless of the amount of
oil/grease being used in the cooking process and can catch fire
...