Source: https://infostore.saiglobal.com/en-au/standards/i-s-en-16282-1-2017-880704_saig_nsai_nsai_2092255/
Timestamp: 2020-08-03 17:42:20
Document Index: 611711608

Matched Legal Cases: ['ART 1', 'ART 3', 'ART 8', 'ART 2', 'ART 2', 'ART 2', 'ART 2', 'ART 2', 'ART 7', 'ART 5', 'ART 2', 'ART 2', 'ART 2', 'ART 2', 'ART 2']

I.S. EN 16282-1:2017 | EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 1: GENERAL REQUIREMENTS INCLUDING CALCULATION METHOD | SAI Global
I.S. EN 16282-1:2017
4 Objectives of kitchen ventilation
9 Ventilation and supply air systems
10 Fossil fuelled catering kitchen appliances
Annex A (normative) - Tables for calculation
Annex B (informative) - Air circulation within the room
Annex C (informative) - Calculation example
Defines 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.
EN 16282-1 : 2017 Identical
EN 203-3 : 2009 GAS HEATED CATERING EQUIPMENT - PART 3: MATERIALS AND PARTS IN CONTACT WITH FOOD AND OTHER SANITARY ASPECTS
EN 16282-8 : 2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 8: INSTALLATIONS FOR TREATMENT OF AEROSOL - REQUIREMENTS AND TESTING
EN 203-2-1 : 2014 GAS HEATED CATERING EQUIPMENT - PART 2-1: SPECIFIC REQUIREMENTS - OPEN BURNERS AND WOK BURNERS
EN 203-2-2 : 2006 GAS HEATED CATERING EQUIPMENT - PART 2-2: SPECIFIC REQUIREMENTS - OVENS
EN 203-2-6 : 2005 GAS HEATED CATERING EQUIPMENT - PART 2-6: SPECIFIC REQUIREMENTS - HOT WATER HEATERS FOR BEVERAGE
EN 203-2-3 : 2014 GAS HEATED CATERING EQUIPMENT - PART 2-3: SPECIFIC REQUIREMENTS - BOILING PANS
EN 203-2-4 : 2005 GAS HEATED CATERING EQUIPMENT - PART 2-4: SPECIFIC REQUIREMENTS - FRYERS
EN 16282-7 : 2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 7: INSTALLATION AND USE OF FIXED FIRE SUPPRESSION SYSTEMS
EN 16282-5 : 2017 EQUIPMENT FOR COMMERCIAL KITCHENS - COMPONENTS FOR VENTILATION IN COMMERCIAL KITCHENS - PART 5: AIR DUCT - DESIGN AND DIMENSIONING
EN 203-2-9 : 2005 GAS HEATED CATERING EQUIPMENT - PART 2-9: SPECIFIC REQUIREMENTS - SOLID TOPS, WARMING PLATES AND GRIDDLES
EN 203-2-7 : 2014 GAS HEATED CATERING EQUIPMENT - PART 2-7: SPECIFIC REQUIREMENTS - SALAMANDERS AND ROTISSERIES
EN 203-2-8 : 2005 GAS HEATED CATERING EQUIPMENT - PART 2-8: SPECIFIC REQUIREMENTS - BRAT PANS AND PAELLA COOKERS
EN 203-2-11 : 2006 GAS HEATED CATERING EQUIPMENT - PART 2-11: SPECIFIC REQUIREMENTS - PASTA COOKERS
EN 203-2-10 : 2007 GAS HEATED CATERING EQUIPMENT - PART 2-10: SPECIFIC REQUIREMENTS - CHARGRILLS