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BS EN 16282-1 Equipment for commercial kitchens - Components for ventilation in commercial kitchens. Part 1: General requirements including calculation method

Source:
CEN
Committee:
RHE/2 - Ventilation for buildings, heating and hot water services
Categories:
Kitchen equipment. Other
Comment period start date:
Comment period end date:
Number of comments:
0

Comment by:

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.

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