SIST EN 16282-7:2026

SLOVENSKI STANDARD
01-julij-2026
Nadomešča:
SIST EN 16282-7:2017+A1:2021
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: EN 16282-7:2026
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.

EN 16282-7
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2026
EUROPÄISCHE NORM
ICS 97.040.99 Supersedes 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 European Standard was approved by CEN on 6 April 2026.

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
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 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.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2026 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 16282-7:2026 E
worldwide for CEN national Members.

Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Fire hazard/fire load . 7
4.1 General requirements . 7
4.2 Kitchen equipment classification according to the fire load and risk . 7
4.2.1 General . 7
4.2.2 Installation of a fixed fire extinguishing system . 7
5 Components . 7
5.1 General . 7
5.2 Fire detection system . 8
5.3 Container . 8
5.4 Extinguishing pipework . 8
5.5 Extinguishing agent . 8
5.6 Manual release device . 8
6 Safety requirements . 9
6.1 General . 9
6.2 Shut down functions . 9
6.3 Obstructions of spray patterns . 9
6.4 Backup protection . 9
6.5 Electrical equipment . 9
6.6 Declaration of conformity of the fixed fire extinguishing system . 9
7 Hygiene requirements . 10
8 Maintenance and documentation . 10
9 Design and installation . 11
9.1 General . 11
9.2 Installation instructions . 11
9.3 Commissioning and training . 11
9.4 Operating instructions . 12
10 Marking . 12
Bibliography . 13
European foreword
This document (EN 16282-7:2026) 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 standard, either by publication of an
identical text or by endorsement, at the latest by November 2026, and conflicting national standards shall
be withdrawn at the latest by November 2026.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 16282-7:2017+A1:2021.
EN 16282-7:2017+A1:2021:
— the scope has been revised, including the clarification that systems are designed as extinguishing
systems, as opposed to suppression systems, and to recognize the publication of EN 17446;
— references to EN 17446 and CEN/TS 17749 have been introduced throughout the document;
— more details have been given on the requirements for components used in the detection and
extinguishing systems;
— requirements for the qualifications of the system designer have been added.
A list of all parts in the EN 16282 series, published under the general title Equipment for commercial
kitchens — Components for ventilation in commercial kitchens, can be found on the CEN website.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: 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 the United
Kingdom.
Introduction
Ventilation of commercial kitchens is a very specialized area of building ventilation. Cooking processes
generate chemical pollutants (e.g. nitrosamines, formaldehyde, acrolein, carbon monoxide in gas
appliances) and physical pollutants (odours, moisture, vapours, heat radiation). In addition, humid,
greasy air can promote germs, cause mould and structural damage, and grease deposits can pose a fire
hazard. Therefore, rapid, efficient removal of contaminated air and supply of fresh air is necessary.
Efficient ventilation of commercial kitchens is therefore essential for the protection and safety of
personnel and the building structure.
The EN 16282 series comprises several documents that specifically cover ventilation of commercial
kitchens. The documents were developed to provide a common technical solution for the design,
construction, operation and testing of ventilation systems in commercial kitchens and to systematically
consider safety, hygiene, ergonomics, and fire protection.
The documents were developed by CEN/TC 156/WG 14 “Ventilation of commercial kitchens” and cover
the calculation of the air volume flow rate and the design and testing of major components for ventilation
equipment and systems for commercial kitchens.
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 the
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.
NOTE It is possible that there are 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 17446, Fire extinguishing systems in commercial kitchens — System design, documentation, and test
requirements
CEN/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.
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
fixed fire extinguishing system
fixed system, which automatically extinguishes fires after automatic detection or manual activation
3.2
fire detection system
installation which detects fire and activates the fixed 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, its connecting floors and distribution
corridors, its ancillary rooms such as food storage rooms, cold rooms, food preparation areas and areas
where 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 fixed
fire extinguishing system are defined
3.12
protected kitchen area
surface enclosing all the cooking appliances located under the protection of a ventilation hood/ceiling,
including the associated aerosol separators, plenum and air extract ducts
[SOURCE: EN 17446:2021+A1:2024, 3.17, modified – “projection” replaced by “protection”, “hood”
replaced by “ventilation hood/ceiling” and “filters” replaced by “aerosol separators”]
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