ASTM F2474-05
(Test Method)Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
SIGNIFICANCE AND USE
Heat Gain to Space—This test method determines the heat gain to the space from a hood/appliance system.
Note 2—To maintain a constant temperature in the conditioned space, this heat gain must be matched by space cooling. The space sensible cooling load, in tons, then equals the heat gain in Btu/h divided by the conversion factor of 12 000 Btu/h (3.412 W) per ton of cooling. Appliance heat gain data can be used for sizing air conditioning systems. Details of load calculation procedures can be found in ASHRAE, see Ref (1) and Ref (2)5 . The calculation of associated cooling loads from heat gains to the test space at various flow rates can be used along with other information by heating, ventilation, air conditioning (HVAC), and exhaust system designers to achieve energy-conservative, integrated kitchen ventilation system designs.
Parametric Studies:
5.2.1 This test method also can be used to conduct parametric studies of alternative configurations of hoods, appliances, and replacement air systems. In general, these studies are conducted by holding constant all configuration and operational variables except the variable of interest. This test method, therefore, can be used to evaluate the following:
5.2.1.1 The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant.
5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant.
5.2.3 Replacement air characteristics, such as makeup air location, direction, and volume, can be varied with constant appliance and hood variables.
SCOPE
1.1 This test method covers the determination of appliance heat gain to space derived from the measurement and calculation of appliance energy consumption, energy exhausted, and energy to food, based on a system energy balance, parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Standards Content (Sample)
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Designation: F2474 – 05
Standard Test Method for
Heat Gain to Space Performance of Commercial Kitchen
Ventilation/Appliance Systems
This standard is issued under the fixed designation F2474; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope F1817 Test Method for Performance of Conveyor Ovens
F1991 Test Method for Performance of Chinese (Wok)
1.1 This test method covers the determination of appliance
Ranges
heat gain to space derived from the measurement and calcula-
F1964 Test Method for Performance of Pressure and Kettle
tion of appliance energy consumption, energy exhausted, and
Fryers
energy to food, based on a system energy balance, parametric
F1965 Test Method for Performance of Deck Ovens
evaluation of operational or design variations in appliances,
F2093 Test Method for Performance of Rack Ovens
hoods, or replacement air configurations.
F2144 Test Method for Performance of Large Open Vat
1.2 The values stated in inch-pound units are to be regarded
Fryers
as the standard. The values given in parentheses are for
F2237 Test Method for Performance of Upright Overfired
information only.
Broilers
1.3 This standard does not purport to address all of the
F2239 Test Method for Performance of Conveyor Broilers
safety concerns, if any, associated with its use. It is the
2.2 ASHRAE Standard:
responsibility of the user of this standard to establish appro-
ASHRAE Guideline 2-1986 (RA96) Engineering Analysis
priate safety and health practices and determine the applica-
of Experimental Data
bility of regulatory limitations prior to use.
ASHRAE Terminology of Heating, Ventilation, Air-
2. Referenced Documents
Conditioning, and Refrigeration
2.3 ANSI Standards:
2.1 ASTM Standards:
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
F1275 Test Method for Performance of Griddles
Method of Testing Fans for Rating
F1361 Test Method for Performance of Open Deep Fat
Fryers
NOTE 1—The replacement air and exhaust system terms and their
F1484 Test Methods for Performance of Steam Cookers
definitions are consistent with terminology used by theAmerican Society
of Heating, Refrigeration, and Air Conditioning Engineers. Where there
F1496 Test Method for Performance of Convection Ovens
are references to cooking appliances, an attempt has been made to be
F1521 Test Methods for Performance of Range Tops
consistent with terminology used in the test methods for commercial
F1605 Test Method for Performance of Double-Sided
cooking appliances. For each energy rate defined as follows, there is a
Griddles
corresponding energy consumption that is equal to the average energy rate
F1639 Test Method for Performance of Combination Ovens
multiplied by elapsed time. Electric energy and rates are expressed in W,
F1695 Test Method for Performance of Underfired Broilers
kW, and kWh. Gas energy consumption quantities and rates are expressed
F1704 Test Method for Capture and Containment Perfor- in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliances
are based on the higher heating value of natural gas.
mance of Commercial Kitchen Exhaust Ventilation Sys-
tems
3. Terminology
F1784 Test Method for Performance of a Pasta Cooker
3.1 Definitions of Terms Specific to This Standard:
F1785 Test Method for Performance of Steam Kettles
3.1.1 energy rate, n—average rate at which an appliance
F1787 Test Method for Performance of Rotisserie Ovens
consumes energy during a specified condition (for example,
idle or cooking).
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
Commercial Kitchen Ventilation. Available from American Society of Heating, Refrigerating, and Air-
Current edition approved March 1, 2005. Published March 2005. DOI: 10.1520/ Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
F2474-05. 30329
2 4
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 4th Floor, New York, NY 10036.
Standards volume information, refer to the standard’s Document Summary page on The boldface numbers in parentheses refer to the list of references at the end
the ASTM website. of these test methods.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2474 – 05
3.1.2 appliance/hood energy balance, n—mathematical ex- 3.1.13.2 grille, n—covering for any opening through which
pression of appliance, exhaust system, and food energy rela- air passes.
tionship.
3.1.13.3 register, n— grille equipped with a damper.
[actual appliance energy consumption]
3.1.13.4 throw, n—horizontal or vertical axial distance an
= [heat gain to space from appliance(s)] + [energy exhausted] + [energy-to-
air stream travels after leaving an air outlet before maximum
food, if any]
stream velocity is reduced to a specified terminal velocity, for
3.1.3 cold start, n—condition in which appliances are ener-
example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).
gized with all components being at nominal room temperature.
3.1.14 measured energy input rate, n—maximum or peak
3.1.4 cooking energy consumption rate, n—average rate of
rate at which an appliance consumes energy measured during
energy consumed by the appliance(s) during cooking specified
appliance preheat, that is, measured during the period of
in appliance test methods in 2.1.
operation when all gas burners or electric heating elements are
3.1.4.1 Discussion—In this test method, this rate is mea-
set to the highest setting.
suredforheavy-loadcookinginaccordancewiththeapplicable
3.1.15 radiant heat gain, n—fraction of the space energy
test method.
gain provided by radiation.
3.1.5 exhaust energy rate, n—average rate at which energy
3.1.15.1 Discussion—Radiant heat gain is not immediately
is removed from the test system.
converted into cooling load. Radiant energy must first be
3.1.6 exhaust flow rate, n—volumetric flow of air (plus absorbed by surfaces that enclose the space and objects in the
other gases and particulates) through the exhaust hood, mea-
space. As soon as these surfaces and objects become warmer
suredinstandardcubicfeetperminute,scfm(standardlitreper than the space air, some of their heat is transferred to the air in
second, sL/s). This also shall be expressed as scfm per linear
the space by convection. The composite heat storage capacity
foot (sL/s per linear metre) of active exhaust hood length. of these surfaces and objects determines the rate at which their
respective surface temperatures increase for a given radiant
3.1.7 energy-to-food rate, n—average rate at which energy
input and thus governs the relationship between the radiant
is transferred from the appliance to the food being cooked,
portion of heat gain and its corresponding part of the cooling
using the cooking conditions specified in the applicable test
load. The thermal storage effect is critically important in
methods.
differentiating between instantaneous heat gain for a given
3.1.8 fan and control energy rate, n—average rate of energy
space and its cooling load for that moment.
consumed by fans, controls, or other accessories associated
3.1.16 rated energy input rate, n—maximum or peak rate at
with cooking appliance(s).This energy rate is measured during
which an appliance consumes energy as rated by the manufac-
preheat, idle, and cooking tests.
turer and specified on the appliance nameplate.
3.1.9 heat gain energy rate from appliance(s), n—average
3.1.17 replacement air, n—air deliberately supplied into the
rate at which energy is transferred from appliance(s) to the test
space (test room), and to the exhaust hood to compensate for
space around the appliance(s), exclusive of the energy ex-
the air, vapor, and contaminants being expelled (typically
hausted from the hood and the energy consumed by the food,
referred to as makeup air).
if any.
3.1.18 supply flow rate, n—volumetric flow of air supplied
3.1.9.1 Discussion—This gain includes conductive, convec-
to the exhaust hood in an airtight room, measured in standard
tive, and radiant components. In conditions of complete
cubic feet per minute, scfm (standard litre per second, sL/s).
capture, the predominant mechanism of heat gain consists of
This also shall be expressed as scfm per linear foot (sL/s per
radiation from the appliance(s) and radiation from hood. In the
linear metre) of active exhaust hood length.
condition of hood spillage, heat is gained additionally by
convection. 3.1.19 threshold of capture and containment, n—conditions
of hood operation in which minimum flow rates are just
3.1.10 hood capture and containment, n—ability of the
sufficient to capture and contain the products generated by the
hood to capture and contain grease-laden cooking vapors,
appliance(s). In this context, two minimum capture and con-
convective heat, and other products of cooking processes.
tainment points are determined, one for appliance idle condi-
Hood capture refers to the products getting into the hood
tion, and the other for heavy-load cooking condition.
reservoir from the area under the hood while containment
3.1.20 uncertainty, n—measure of the precision errors in
refers to the products staying in the hood reservoir.
specified instrumentation or the measure of the repeatability of
3.1.11 idle energy consumption rate, n—average rate at
a reported result.
whichanapplianceconsumesenergywhileitisidling,holding,
3.1.21 ventilation, n—that portion of supply air that is
or ready-to-cook, at a temperature specified in the applicable
test method from 2.1. outdoor air plus any recirculated air that has been treated for
the purpose of maintaining acceptable indoor air quality.
3.1.12 latent heat gain, n—energy added to the test system
by the vaporization of liquids that remain in the vapor phase
4. Summary of Test Method
prior to being exhausted, for example, by vapor emitted by
products of combustion and cooking processes.
4.1 This test method is used to characterize the performance
3.1.13 makeup air handling hardware:
of commercial kitchen ventilation systems. Such systems
3.1.13.1 diffuser, n—outlet discharging supply air in various include one or more exhaust-only hoods, one or more cooking
directions and planes. appliances under the hood(s), and a means of providing
F2474 – 05
replacement (makeup) air. Ventilation system performance and replacement air systems. In general, these studies are
includes the evaluation of the rate at which heat is transferred conducted by holding constant all configuration and opera-
to the space. tional variables except the variable of interest. This test
4.1.1 The heat gain from appliance(s) hood system is method, therefore, can be used to evaluate the following:
measured through energy balance measurements and calcula- 5.2.1.1 The overall system performance with various appli-
tions determined at specified hood exhaust flow rate(s). When ances, while holding the hood and replacement air system
heat gain is measured over a range of exhaust flow rates, the characteristics constant.
curve of energy gain to the test space versus exhaust rate 5.2.2 Entire hoods or characteristics of a single hood, such
reflects kitchen ventilation system performance, in terms of as end panels, can be varied with appliances and replacement
heat gain associated with the tested appliance(s). air constant.
4.1.2 In the simplest case, under idle mode, energy ex- 5.2.3 Replacement air characteristics, such as makeup air
hausted from the test system is measured and subtracted from location, direction, and volume, can be varied with constant
the energy into the appliance(s) under the hood.The remainder appliance and hood variables.
is heat gain to the test space. In the cooking mode, energy to
food also must be subtracted from appliance energy input to 6. Apparatus
calculate heat gain to space.
6.1 The general configuration and apparatus necessary to
4.1.3 Figs. 1-3 show sample curves for the theoretical view
perform this test method is shown schematically in Fig. 4 and
of heat gain due to hood spillage, an overall energy balance,
described in detail in Ref (3). Example test facilities are
and for heat gain versus exhaust flow rate for the general case.
described in Refs (6-5). The exhaust hood under test is
connected to an exhaust duct and fan and mounted in an
5. Significance and Use
airtight room.The exhaust fan is controlled by a variable speed
5.1 Heat Gain to Space—This test method determines the
drive to provide operation over a wide range of flow rates. A
heat gain to the space from a hood/appliance system.
complementary makeup air fan is controlled to balance the
NOTE 2—To maintain a constant temperature in the conditioned space, exhaust rate, thereby maintaining a negligible static pressure
this heat gain must be matched by space cooling. The space sensible
difference between the inside and outside of the test room. The
cooling load, in tons, then equals the heat gain in Btu/h divided by the
test facility includes the following:
conversionfactorof12000Btu/h(3.412W)pertonofcooling.Appliance
6.1.1 Airtight Room,withsealableaccessdoor(s),tocontain
heat gain data can be used for sizing air conditioning systems. Details of
the exhaust hood to be tested, with specified cooking appli-
loadcalculationprocedurescanbefoundinASHRAE,seeRef(1)andRef
5 ance(s) to be placed under the hood. The minimum volume of
(2) .Thecalculationofassociatedcoolingloadsfromheatgainstothetest
the room shall be 6000 ft . The room air leakage shall not
space at various flow rates can be used along with other information by
heating, ventilation, air conditioning (HVAC), and exhaust system design- exceed 20 scfm (9.4 sL/s) at 0.2 in. w.c. (49.8 Pa).
ers to achieve energy-conservative, integrated kitchen ventilation system
6.1.2 Exhaust and Replacement Air Fans, with variable-
designs.
speed drives, to allow for operation over a wide range of
5.2 Parametric Studies: exhaust airflow rates.
5.2.1 This test method also can be used to conduct paramet- 6.1.3 Control System and Sensors, to provide for automatic
ric studies of alternative configurations of hoods, appliances, or manual adjustment of replacement air flow rate, relative to
FIG. 1 Theoretical View of Heat Gain—Convective/Radiant Split
F2474 – 05
FIG. 2
...
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