Table of Contents

European foreword<br>1 Scope<br>2 Normative references<br>3 Terms, definitions, symbols<br>&nbsp;&nbsp;&nbsp;and abbreviated terms<br>4 Objectives of kitchen ventilation<br>5 Classification of kitchens<br>6 Design principles<br>7 Ergonomic and hygiene requirements<br>8 Design principles<br>9 Ventilation and supply air systems<br>10 Fossil fuelled catering kitchen appliances<br>Annex A (normative) - Tables for calculation<br>Annex B (informative) - Air circulation within the room<br>Annex C (informative) - Calculation example<br>Bibliography

Abstract

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.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	RHE/2/-/1
Supersedes	14/30303741 DC : 0