{"id":4365,"date":"2025-09-16T11:30:00","date_gmt":"2025-09-16T10:30:00","guid":{"rendered":"https:\/\/alkion.eu\/?p=4365"},"modified":"2025-10-29T11:34:30","modified_gmt":"2025-10-29T10:34:30","slug":"nova-norma-en-15780-prinasi-revoluci-do-restauraci-1-dil","status":"publish","type":"post","link":"https:\/\/alkion.eu\/cs\/nova-norma-en-15780-prinasi-revoluci-do-restauraci-1-dil\/","title":{"rendered":"Nov\u00e1 norma EN 15780 p\u0159in\u00e1\u0161\u00ed revoluci do restaurac\u00ed – 1. d\u00edl"},"content":{"rendered":"\n

1. d\u00edl seri\u00e1lu \u201e\u010cistota vzduchotechniky v nov\u00e9m pojet\u00ed\u201c<\/h3>\n\n\n\n

Evropsk\u00e1 norma \u010cSN EN 15780, kter\u00e1 u\u017e v\u00edce ne\u017e deset let ur\u010duje principy \u010distoty vzduchotechnick\u00fdch syst\u00e9m\u016f, pro\u0161la z\u00e1sadn\u00ed aktualizac\u00ed. Nov\u00e1 verze, ofici\u00e1ln\u011b vydan\u00e1 v l\u00e9t\u011b 2025, roz\u0161i\u0159uje sv\u016fj z\u00e1b\u011br a poprv\u00e9 komplexn\u011b \u0159e\u0161\u00ed i oblast kuchy\u0148sk\u00fdch odtahov\u00fdch syst\u00e9m\u016f<\/a>. Pr\u00e1v\u011b tato \u010d\u00e1st je pova\u017eov\u00e1na za jednu z nejv\u00fdznamn\u011bj\u0161\u00edch zm\u011bn cel\u00e9 novelizace. Ofici\u00e1ln\u00ed \u010desk\u00fd p\u0159eklad je nyn\u00ed v p\u0159\u00edprav\u011b a vyd\u00e1n\u00ed se o\u010dek\u00e1v\u00e1 za\u010d\u00e1tkem roku 2026.<\/p>\n\n\n\n

Norma s nejv\u011bt\u0161\u00ed zm\u011bnou za posledn\u00ed dek\u00e1du<\/h3>\n\n\n\n

Zat\u00edmco p\u016fvodn\u00ed norma z roku 2011 se zam\u011b\u0159ovala p\u0159edev\u0161\u00edm na b\u011b\u017en\u00e9 v\u011btrac\u00ed syst\u00e9my v administrativn\u00edch a obytn\u00fdch budov\u00e1ch, nov\u00e1 EN 15780:2025 p\u0159in\u00e1\u0161\u00ed zcela novou kapitolu v\u011bnovanou kuchy\u0148sk\u00fdm provoz\u016fm. Sou\u010d\u00e1st\u00ed normy je nyn\u00ed rozs\u00e1hl\u00e1 p\u0159\u00edloha J, kter\u00e1 sjednocuje p\u0159\u00edstup k hodnocen\u00ed \u010distoty, bezpe\u010dnosti a \u00fadr\u017eby kuchy\u0148sk\u00fdch odtah\u016f nap\u0159\u00ed\u010d Evropou.<\/p>\n\n\n\n

\u201eKitchen extract equipment is defined as the extract systems intended to capture and remove contaminants as well as heat and moisture from cooking appliances\u2026\u201c<\/em>
(EN 15780:2025, Annex J.1)<\/em><\/p>\n\n\n\n

Nov\u00e9 po\u017eadavky vych\u00e1zej\u00ed z praxe profesn\u00edch asociac\u00ed, zejm\u00e9na EVHA<\/a> (vice-prezidentem European Hygiene Ventilation Association je i obchodn\u00ed \u0159editel Alkionu, Dalimil Petril\u00e1k) a BESA<\/a>, a op\u00edraj\u00ed se o zku\u0161enosti z normy EN 16282 a technick\u00e9ho p\u0159edpisu TR 19 Grease<\/a>. C\u00edlem je zv\u00fd\u0161it bezpe\u010dnost a hygienu v komer\u010dn\u00edch kuchyn\u00edch a jasn\u011b stanovit odpov\u011bdnosti provozovatel\u016f i dodavatel\u016f servisn\u00edch slu\u017eeb. Norma tak poprv\u00e9 detailn\u011b popisuje cel\u00fd syst\u00e9m \u2013 od konstrukce digesto\u0159\u00ed p\u0159es potrubn\u00ed veden\u00ed a\u017e po zp\u016fsob \u010di\u0161t\u011bn\u00ed a dokumentaci.<\/p>\n\n\n\n

\"p\u011bna\"<\/figure>\n\n\n\n

Kvantifikace tukov\u00fdch usazenin a nov\u00e9 testovac\u00ed metody<\/h3>\n\n\n\n

Jednou z nejv\u011bt\u0161\u00edch novinek je zaveden\u00ed p\u0159esn\u00fdch \u010d\u00edseln\u00fdch limit\u016f pro usazeniny tuku. Pokud pr\u016fm\u011brn\u00e1 tlou\u0161\u0165ka n\u00e1nosu p\u0159es\u00e1hne 200 \u00b5m (= 0,2 mm)<\/strong>, mus\u00ed b\u00fdt provedeno kompletn\u00ed \u010di\u0161t\u011bn\u00ed. Hodnota 500 \u00b5m (= 0,5 mm)<\/strong> u\u017e p\u0159edstavuje kritickou hranici a vy\u017eaduje okam\u017eit\u00fd z\u00e1sah, i kdy\u017e celkov\u00fd pr\u016fm\u011br syst\u00e9mu z\u016fst\u00e1v\u00e1 v norm\u011b.<\/p>\n\n\n\n

\u201eThe frequency of cleaning should be sufficient so that grease deposit limits do not exceed 200 \u00b5m as a mean across the system. Any single measurement above 500 \u00b5m requires urgent localized cleaning.\u201c<\/em>
(EN 15780:2025, Table J.1)<\/em><\/p>\n\n\n\n

Norma z\u00e1rove\u0148 stanovuje doporu\u010den\u00e9 intervaly \u010di\u0161t\u011bn\u00ed podle intenzity provozu. Kuchyn\u011b s lehk\u00fdm provozem, nap\u0159\u00edklad kav\u00e1rny nebo men\u0161\u00ed restaurace, maj\u00ed b\u00fdt \u010di\u0161t\u011bny p\u0159ibli\u017en\u011b jednou ro\u010dn\u011b. U provoz\u016f s t\u011b\u017ek\u00fdm nebo nep\u0159etr\u017eit\u00fdm provozem, kde doch\u00e1z\u00ed k intenzivn\u00ed produkci mastnoty, je po\u017eadov\u00e1no \u010di\u0161t\u011bn\u00ed ka\u017ed\u00e9 dva a\u017e t\u0159i m\u011bs\u00edce. Intervaly jsou pops\u00e1ny v tabulk\u00e1ch J.3 a J.4 a navazuj\u00ed na sou\u010dasn\u00e9 doporu\u010den\u00ed poji\u0161\u0165oven a evropsk\u00fdch profesn\u00edch sdru\u017een\u00ed.<\/p>\n\n\n\n

Nov\u011b definovan\u00e1 je i metoda m\u011b\u0159en\u00ed tlou\u0161\u0165ky tuku \u2013 tzv. Wet Film Thickness Test (WFTT)<\/strong>. Jde o jednoduch\u00fd a p\u0159esn\u00fd zp\u016fsob kontroly, kter\u00fd vyu\u017e\u00edv\u00e1 m\u011b\u0159ic\u00ed h\u0159eb\u00ednky s rozli\u0161en\u00edm 50 a\u017e 800 \u00b5m (0,05 \u2013 0,8 mm). V\u00fdsledek je snadno interpretovateln\u00fd a umo\u017e\u0148uje jednozna\u010dn\u011b dolo\u017eit spln\u011bn\u00ed po\u017eadovan\u00e9 \u010distoty po \u010di\u0161t\u011bn\u00ed.<\/p>\n\n\n\n

\u201eVerification of cleanliness should be by means of the Wet Film Thickness Testing (WFTT) method\u2026 The cleaned surface should be visibly clean and no post-clean wet film thickness test should exceed 50 \u00b5m.\u201c<\/em>
(EN 15780:2025, J.14 a J.17)<\/em><\/p>\n\n\n\n

\"Revizn\u00ed<\/figure>\n\n\n\n

P\u0159\u00edstupnost syst\u00e9mu jako z\u00e1klad bezpe\u010dn\u00e9ho \u010di\u0161t\u011bn\u00ed<\/h3>\n\n\n\n

Velk\u00e1 pozornost je v\u011bnov\u00e1na tak\u00e9 p\u0159\u00edstupnosti syst\u00e9mu. Norma vy\u017eaduje instalaci inspek\u010dn\u00edch otvor\u016f v maxim\u00e1ln\u00ed vzd\u00e1lenosti t\u0159\u00ed metr\u016f v horizont\u00e1ln\u00edm potrub\u00ed, a tak\u00e9 na obou stran\u00e1ch zm\u011bn sm\u011bru, klapek, tlumi\u010d\u016f nebo filtr\u016f. Svisl\u00e9 \u010d\u00e1sti potrub\u00ed mus\u00ed m\u00edt revizn\u00ed otvor na ka\u017ed\u00e9m pat\u0159e, aby bylo mo\u017en\u00e9 zajistit \u00faplnou p\u0159\u00edstupnost pro kontrolu a \u010di\u0161t\u011bn\u00ed.<\/p>\n\n\n\n

\u201eAccess openings for cleaning purposes are generally required at a maximum of 3 m centres \u2026 and at each change of direction where head and shoulder access is possible.\u201c<\/em>
(EN 15780:2025, Table J.2)<\/em><\/p>\n\n\n\n

Po\u017eadavky tak sjednocuj\u00ed praxi, kter\u00e1 se dosud v r\u016fzn\u00fdch evropsk\u00fdch zem\u00edch zna\u010dn\u011b li\u0161ila.<\/p>\n\n\n\n

Jasn\u00e1 pravidla pro provozovatele i servisn\u00ed firmy<\/h3>\n\n\n\n

Tento nov\u00fd r\u00e1mec v\u00fdznamn\u011b posiluje bezpe\u010dnost kuchy\u0148sk\u00fdch provoz\u016f a sni\u017euje riziko vzniku po\u017e\u00e1ru v odtahov\u00fdch syst\u00e9mech. Z pohledu provozovatel\u016f p\u0159in\u00e1\u0161\u00ed jasn\u00e1 pravidla a m\u011b\u0159iteln\u00e1 krit\u00e9ria, z pohledu dodavatel\u016f slu\u017eeb zase vy\u0161\u0161\u00ed standard dokumentace a pr\u00e1vn\u00ed jistotu, \u017ee jejich pr\u00e1ce odpov\u00edd\u00e1 platn\u00e9 evropsk\u00e9 norm\u011b.<\/p>\n\n\n\n

\n\n\n\n

P\u0159\u00ed\u0161t\u00ed d\u00edl seri\u00e1lu se zam\u011b\u0159\u00ed na dal\u0161\u00ed z\u00e1sadn\u00ed novinku \u2013 vztah mezi \u010distotou a t\u011bsnost\u00ed potrub\u00ed. Nov\u00e1 EN 15780 poprv\u00e9 stanovuje p\u0159\u00edmou vazbu mezi hygienou syst\u00e9mu a t\u0159\u00eddou t\u011bsnosti ATC. Jak\u00fd to m\u00e1 dopad na projektov\u00e1n\u00ed, \u00fadr\u017ebu a energetickou \u00fa\u010dinnost, vysv\u011btl\u00edme v 2. d\u00edlu u\u017e brzy.<\/em><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

1. d\u00edl seri\u00e1lu \u201e\u010cistota vzduchotechniky v nov\u00e9m pojet\u00ed\u201c Evropsk\u00e1 norma \u010cSN EN 15780, kter\u00e1 u\u017e v\u00edce ne\u017e deset let ur\u010duje principy \u010distoty vzduchotechnick\u00fdch syst\u00e9m\u016f, pro\u0161la z\u00e1sadn\u00ed aktualizac\u00ed. Nov\u00e1 verze, ofici\u00e1ln\u011b vydan\u00e1 v l\u00e9t\u011b 2025, roz\u0161i\u0159uje sv\u016fj z\u00e1b\u011br a poprv\u00e9 komplexn\u011b \u0159e\u0161\u00ed i oblast kuchy\u0148sk\u00fdch odtahov\u00fdch syst\u00e9m\u016f. Pr\u00e1v\u011b tato \u010d\u00e1st je pova\u017eov\u00e1na za jednu z nejv\u00fdznamn\u011bj\u0161\u00edch zm\u011bn cel\u00e9 novelizace. Ofici\u00e1ln\u00ed \u010desk\u00fd p\u0159eklad […]<\/p>\n","protected":false},"author":3,"featured_media":4372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuality"],"acf":[],"yoast_head":"\nNov\u00e1 norma EN 15780 p\u0159in\u00e1\u0161\u00ed revoluci do restaurac\u00ed - 1. d\u00edl - Alkion<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alkion.eu\/cs\/nova-norma-en-15780-prinasi-revoluci-do-restauraci-1-dil\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nov\u00e1 norma EN 15780 p\u0159in\u00e1\u0161\u00ed revoluci do restaurac\u00ed - 1. d\u00edl - Alkion\" \/>\n<meta property=\"og:description\" content=\"1. d\u00edl seri\u00e1lu \u201e\u010cistota vzduchotechniky v nov\u00e9m pojet\u00ed\u201c Evropsk\u00e1 norma \u010cSN EN 15780, kter\u00e1 u\u017e v\u00edce ne\u017e deset let ur\u010duje principy \u010distoty vzduchotechnick\u00fdch syst\u00e9m\u016f, pro\u0161la z\u00e1sadn\u00ed aktualizac\u00ed. 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