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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

Status
Historical
Publication Date
28-Feb-2005
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.07 - Commercial Kitchen Ventilation
Current Stage
Ref Project

Relations

Replaced By
ASTM F2474-09 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Effective Date
01-Oct-2009
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Mar-2005
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Mar-2005
Referred By
ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
01-Mar-2005
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Mar-2005

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ASTM F2474-05 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance SystemsASTM F2474-05 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
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ASTM F2474-05 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2474 – 05
Standard Test Method for
Heat Gain to Space Performance of Commercial Kitchen
1
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
3
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
4
2
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
5
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).
1
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
3
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.
5
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.
1

---------------------- Page: 1 ----------------------
F2474 – 05
3.1.2 appliance/hood energy balance, n—mathematical ex- 3.1.13.2 grill
...

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This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
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5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
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5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
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1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off