oSIST prEN 16282-1:2025

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
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.

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
Annex C (informative) Calculation example . 29
Bibliography . 34

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.
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
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
...