oSIST prEN 16282-7:2024
(Main)Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire extinguishing systems
Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire extinguishing systems
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.
Einrichtungen in gewerblichen Küchen - Elemente zur Be- und Entlüftung - Teil 7: Einbau und Betrieb von stationären Feuerlöschanlagen
Dieses Dokument gilt für Lüftungsanlagen in gewerblich genutzten Küchen, dazugehörige Bereiche und andere Installationen in der Lebensmittelverarbeitung, die für den gewerblichen Gebrauch bestimmt sind. Küchen sowie dazugehörige Bereiche sind spezielle Räume, in denen Speisen zubereitet, Geschirr/Geräte gewaschen und gesäubert werden und Lebensmittel gelagert und entsorgt werden.
Dieses Dokument legt Anforderungen fest und gibt Empfehlungen für die Konfiguration, Installation, Testen, Wartung und Sicherheit von ortsfesten Küchenfeuerlöschanlagen im Rahmen der Planung von gewerblichen Küchen in Gebäuden. Es gilt für Feuerlöschanlagen, die sowohl einen gerätespezifischen Schutz als auch einen bereichsübergreifenden Schutz bieten.
Dieses Dokument enthält Vorgaben für die Installation von fest installierten Feuerlöschanlagen zum Schutz vor Fettbränden an Kochgeräten und im Abluftsystem. Dieses Dokument enthält Empfehlungen für die Zertifizierung der Systemhardware sowie für die Planung, Installation und Wartung des Systems.
Sofern nicht anders festgelegt, sind die Anforderungen dieser Norm durch Begutachtung und/oder Nachmessen zu überprüfen.
ANMERKUNG Möglicherweise existierende zusätzliche oder alternative lokale oder nationale Vorschriften über Installation, Geräteanforderungen und Inspektion, Wartung und Betrieb sind zu beachten.
Dieses Dokument ist anzuwenden für Küchenlüftungsanlagen; ausgenommen sind Küchen im Privathaushalt.
Équipement pour cuisines professionnelles - Éléments de ventilation pour cuisines professionnelles - Partie 7 : Installation et utilisation de systèmes fixes de lutte contre l'incendie
Le présent document s'applique aux systèmes de ventilation des cuisines professionnelles, aux zones associées et aux autres installations de transformation de produits alimentaires destinées à un usage professionnel. Les cuisines et les zones associées sont des pièces spéciales dans lesquelles les repas sont préparés, où la vaisselle et les ustensiles sont lavés et nettoyés, les produits alimentaires sont stockés, et des zones de déchets alimentaires.
Le présent document spécifie les exigences et donne des recommandations pour la configuration, l'installation, l'essai, la maintenance et la sécurité des systèmes fixes de lutte contre l'incendie dans le cadre de la conception des cuisines professionnelles dans les bâtiments. Il s'applique aux systèmes de lutte contre l'incendie fournissant une protection spécifique aux appareils ainsi qu'une protection des zones de chevauchement.
Le présent document fournit les lignes directrices pour l'installation de systèmes fixes de lutte contre l'incendie afin de protéger les appareil de cuisson contre les feux de graisse dans le système de ventilation par extraction. Le présent document comprend des recommandations pour la certification du matériel du système, ainsi que pour la conception, l'installation et la maintenance du système.
Sauf spécification contraire, les exigences du présent document sont vérifiées par inspection et/ou mesurage.
NOTE Noter l'existence possible de réglementations nationales locales complémentaires ou alternatives concernant l'installation, les exigences relatives aux appareils, ainsi que l'inspection, la maintenance et le fonctionnement.
Le présent document s'applique aux systèmes de ventilation pour cuisines à l'exception de ceux utilisés dans les cuisines domestiques.
Oprema za profesionalne kuhinje - Sestavni deli za prezračevanje kuhinj - 7. del: Vgradnja in delovanje vgrajenih sistemov za gašenje
General Information
Relations
Overview
FprEN 16282-7 (CEN) provides guidance for the installation and use of fixed fire extinguishing systems in commercial kitchens and associated food-processing areas. The document applies to ventilation hoods, ceilings, plenums and extract ducts in non-domestic kitchens and covers appliance-specific and overlapping zone protection. It complements system design and testing standards (for example EN 17446 and EN/TS 17749) and emphasises practical, safety-driven requirements for configuration, commissioning, testing and maintenance.
Key Topics
- Scope and applicability: Targets ventilation systems in commercial kitchens, ancillary rooms and food-processing installations; domestic kitchens are excluded.
- Risk assessment: All appliances using oil/grease are potential fire hazards and the need for a fixed system should be verified by risk assessment that accounts for kitchen location, surroundings and use.
- Components and design:
- Fire detection installed in the cooking vapour airstream directly above each appliance; spacing for overlapping zone detection typically no more than 600 mm unless documented otherwise.
- Containers marked for extinguishing agent and propellant; containers must be accessible for service.
- Extinguishing pipework and visible brackets in extract air areas shall be stainless steel per EN 10088-1 (or equivalent proof of hygiene and fire safety).
- Manual release device(s) located unobstructed in an escape route; multiple systems require individually assigned manual releases.
- Safety and shutdown: Systems shall include fuel/power shutdown and consider backup protection, electrical equipment safeguards and prevention of spray pattern obstructions.
- Hygiene and materials: Materials and installations must avoid reducing food hygiene; flexible hoses and connections must be documented in the system manual.
- Verification: Requirements are checked by inspection and/or measurement; appliances not covered by referenced tests must be documented and successfully tested.
Applications
FprEN 16282-7 is directly relevant to:
- Commercial kitchens in restaurants, hotels, hospitals and catering facilities
- Centralised food-preparation areas and associated storage/cleaning rooms
- Ventilation ceilings and hoods requiring appliance-specific or zone protection
Benefits include improved occupant and property safety, clarified responsibilities for installers and owners, and alignment with testing and certification practices for kitchen fire suppression hardware.
Related Standards
- EN 16282 series (Parts 1–8) - Equipment for commercial kitchens
- EN 16282-3:2016+A1:2021 - Kitchen ventilation ceilings
- EN 17446 - Fire extinguishing systems in commercial kitchens
- EN/TS 17749 - Fire test procedures for plenums and ducts
- EN 10088-1 - Stainless steels (material specification)
Note: FprEN 16282-7 advises checking for local national regulations which may impose additional or alternative installation, inspection and maintenance requirements. For system commissioning, ongoing service, logbook records and a supplier-provided system manual are essential for compliance and operational reliability.
Standards Content (Sample)
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
prEN 16282-7
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.
prEN 16282-7:2024 (E)
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
prEN 16282-7:2024 (E)
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.
prEN 16282-7:2024 includes the following significant technical changes with respect to
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.
prEN 16282-7:2024 (E)
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
prEN 16282-7:2024 (E)
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
prEN 16282-7:2024 (E)
oil/grease being used in the cooking process and can catch fire at any time even with the kitchen not in
operation. The requirement to install a fire extinguishing system shall be checked by means of a risk
assessment. In particular, the location of the kitchen and the surroundings and uses shall be taken into
account.
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 or its fire load depending upon the combustibles used or
to obstructions in the nozzles spray patterns.
4.2.2 Installation of a fire extinguishing system
If according to 4.1 a fire extinguishing system is installed, all appliances utilizing oil/fat are fire hazards
and shall be protected. Ventilated ceilings/hoods and duct entrances also representing a fire hazard shall
be protected. Where multiple fire hazards are co
...
Frequently Asked Questions
oSIST prEN 16282-7:2024 is a draft published by the Slovenian Institute for Standardization (SIST). Its full title is "Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire extinguishing systems". This standard covers: 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.
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.
oSIST prEN 16282-7:2024 is classified under the following ICS (International Classification for Standards) categories: 13.220.10 - Fire-fighting; 91.140.30 - Ventilation and air-conditioning systems; 97.040.99 - Other kitchen equipment. The ICS classification helps identify the subject area and facilitates finding related standards.
oSIST prEN 16282-7:2024 has the following relationships with other standards: It is inter standard links to SIST EN 16282-7:2017+A1:2021. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase oSIST prEN 16282-7:2024 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.
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