Two parts of the European standard for commercial kitchen ventilation, EN 16282, have new editions this year, and both have been published in the UK as British Standards. Neither is a cleaning standard - but both cover equipment that a kitchen extract cleaner works around on every job.
What was reissued
| Standard | What it covers | 2026 edition | Replaces |
|---|---|---|---|
| BS EN 16282-7:2026 | Installation and use of fixed fire suppression (extinguishing) systems in commercial kitchen ventilation | Approved by CEN 13 May 2026; published by BSI 31 May 2026 | The 2017 edition, amended in 2021 |
| BS EN 16282-1:2026 | General requirements for commercial kitchen ventilation, including a method for calculating airflow | Published by BSI 31 July 2026 | The earlier edition of Part 1 |
According to the Swedish Institute for Standards, which publishes the same text nationally, the new Part 7 sets requirements and recommendations for the design, installation, testing, maintenance and safety of fixed suppression systems, covering both protection of single appliances and overlapping zones, with a focus on grease fires in extract systems. It also covers certification of the system hardware. Part 1 excludes solid-fuel appliances such as charcoal grills.
We have not read the paid standards, so this post does not list clause-by-clause changes. If your firm also installs or services suppression systems, buy the standard from BSI before relying on the detail.
Why it matters to a cleaning firm
A suppression system's nozzles and detection line usually sit in the canopy and the first section of duct - exactly where the cleaner works. Insurers, fire risk assessors and suppression contractors all look at the same few metres of steel, and after a fire each will ask who did what, and when.
Three things are worth getting onto your report every time a kitchen has a suppression system:
- That it is there. Note the system and where the nozzles and detection line run, with a photograph. It shows the next person what was in the way, and that you saw it.
- What you did around it. If the system was isolated for the clean on the client's or contractor's instruction, record who isolated it, and confirm it was handed back. Never take that step without the right person's say-so.
- What you could not reach. If nozzles, pipework or a fusible link stopped you cleaning a section, say so and photograph it. An uncleaned section that is recorded is a known gap; one that is not recorded looks like a missed clean.
None of this replaces the suppression contractor's own service visit. It makes your record line up with theirs.
Before your next clean
- Ask clients with a suppression system who services it and when the next visit is due, so your cleans and their visits do not clash.
- Book the next clean when the job closes, so the dates sit side by side on the planner. Our scheduling guide shows how.
- Keep the photographs with the report, not on the engineer's phone.
How SMART helps
SMART - TR19 Grease reporting is built for firms working to TR19 Grease. The engineer adds notes and before-and-after photographs on their phone, the office reviews the job, and the client receives a locked report and certificate in the firm's own branding, with the next clean on the planner.
Sources (read 9 October 2026)
- Swedish Institute for Standards, SS-EN 16282-7:2026 - title, scope, CEN approval 13 May 2026, replaces SS-EN 16282-7:2017+A1:2021
- BSI Knowledge, BS EN 16282-7:2026 (tracked-changes listing) - published 31 May 2026
- BSI Knowledge, BS EN 16282-1:2026 (tracked-changes listing) - published 31 July 2026
- BSI Knowledge, BS EN 16282-7 - where to buy
TR19® is a registered trade mark of the Building Engineering Services Association (BESA). Smart Solutions Bristol Ltd is not affiliated with or endorsed by BESA.