2. Getting involved
3. Standards Committees
4. NAL

DIN Standards Committee Food and Agricultural Products

Overview

The documents EN 16282-1 to -8 have been prepared by Technical Committee CEN/TC 156 "Ventilation for buildings", the secretariat of which is held by BSI (Great Britain). The responsible German committee is Working Group NA 040-05-02-04 AK "Einrichtung zum Be- und Entlüften gewerblicher Küchen" ("Components for ventilation in commercial kitchens") of Working Committee NA 040-05-02 AA "Großküchengeräte" ("Equipment for commercial kitchens") at DIN Standards Committee Heating and Cooking Equipment (FNH) at DIN Deutsches Institut für Normung e. V. (German Institute for Standardization). This series of standards contains safety-related specifications for the various commercial kitchen ventilation and extraction systems. It defines the general requirements, such as ergonomic aspects related to kitchen ventilation (temperature, air aspects, humidity, noise, etcetera), including calculation of the air flow and testing. Part 1 defines general requirements for the construction and the calculation bases for the dimensioning and design of ventilation systems in commercial kitchens. Parts 2 to 8 contain the requirements for the different kitchen ventilation options and their construction and operation, including the safety, ergonomic and hygienic features and their testing. The parts refer to ventilation hoods, ventilation ceilings, air diffusers, air ducts, separators, installation and operation of stationary fire extinguishing systems, systems for aerosol treatment, capture and discharge behavior. This series of standards is based on VDI 2052 and the DIN 18869 series. This standard does not apply to domestic kitchens.

Document: references other documents

Responsible national committee

NA 040-05-02-01 AK - Components for ventilation in commercial kitchens  

Responsible european committee

CEN/TC 156/WG 14 - Ventilation of commercial kitchens