National foreword

This British Standard is the UK implementation of EN 16282‑7:2017+A1:2021. It supersedes BS EN 16282‑7:2017, which is withdrawn.

The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry the number of the CEN amendment. For example, text altered by CEN amendment A1 is indicated by .

The UK participation in its preparation was entrusted to Technical Committee RHE/2/-/1, Ventilation of commercial kitchens.

A list of organizations represented on this committee can be obtained on request to its committee manager.

Contractual and legal considerations

This publication has been prepared in good faith, however no representation, warranty, assurance or undertaking (express or implied) is or will be made, and no responsibility or liability is or will be accepted by BSI in relation to the adequacy, accuracy, completeness or reasonableness of this publication. All and any such responsibility and liability is expressly disclaimed to the full extent permitted by the law.

This publication is provided as is, and is to be used at the recipient’s own risk.

The recipient is advised to consider seeking professional guidance with respect to its use of this publication.

This publication is not intended to constitute a contract. Users are responsible for its correct application.

Compliance with a British Standard cannot confer immunity from legal obligations.

This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 September 2017.

This European Standard was approved by CEN on 11 May 2017 and includes Amendment 1 approved by CEN on 30 December 2020.

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, Turkey and United Kingdom.

European foreword

This document (EN 16282‑7:2017+A1:2021) 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 2021, and conflicting national standards shall be withdrawn at the latest by November 2021.

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 includes Amendment 1 approved by CEN on 30 December 2020.

This document supersedes EN 16282‑7:2017.

The start and finish of text introduced or altered by amendment is indicated in the text by tags .

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 comprises guidelines for fixed fire suppression systems to when installed in order to secure a best possible protection for personnel and property.

The structure of the standard series is as follows:

EN 16282Equipment 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 cooking fumes; Requirements and testing

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, Turkey and the United Kingdom.

1 Scope

This European Standard specifies requirements and gives recommendations for the design, installation, testing, maintenance and safety of kitchenfire suppression systems in buildings.

This European Standard 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, food is stored and food waste areas.

This European Standard is applicable to fire suppression systems except those used in domestic kitchens or industrial food processing facilities.

Unless otherwise specified, the requirements of this standard should be 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.

2 Normative references

3 Terms and definitions

4 Fire hazard/Fire load

4.1 General requirements

4.2 Kitchen equipment classification according to the fire load and risk

5 Safety requirements

5.1 General

5.2 Components

5.3 Shut down functions

5.4 Electrical equipment

5.5 Certification of the fire suppression system

6 Hygienic requirement

7 Service and maintenance

8 Installation

8.1 Installation instructions

8.2 Commissioning and training

8.3 Operating instructions

9 Marking

Bibliography

BS EN 16282-7:2017+A1:2021

Equipment for commercial kitchens. Components for ventilation in commercial kitchens - Installation and use of fixed fire suppression systems

Current, Under Review

Published:

31 May 2021