ASTM F2975-12(2022)
(Test Method)Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
SIGNIFICANCE AND USE
5.1 Successful kitchen exhaust hood performance requires the complete capture and containment of the effluent plume along the hood’s entire perimeter. Any effluent leakage moving beyond 3 in. from the hood face will be deemed as having escaped from the hood, even if it may appear to be have been drawn back into the hood. If effluent spills from the hood, hot and greasy kitchens may be the result and the cause of the performance failure needs to be determined and corrected. Oftentimes, the exhaust flow rate needs to be increased to achieve proper hood performance for particular field conditions. As a result, the supply air to the kitchen will need to be increased to maintain the air balance. However, drafty room conditions due to incorrectly placed supply diffusers, cross drafts from windows and doors, return and supply at opposite ends of the kitchen, etc. could also severely degrade hood performance. Incorrectly designed supply systems may not be corrected by increasing the exhaust rate and could be corrected in a much more efficient and economical manner, such as by replacing a 4-way diffuser with a 3-way diffuser directed away from the hood. Likewise, if the plume is strongly captured, the hood may be over-exhausting and reducing the exhaust rate could be considered, along with a corresponding reduction of room supply air to maintain the building’s air balance.
5.2 An appropriate airflow balance ensures adequate replacement air for the necessary exhaust conditions and allows the desired air pressure distribution to be maintained.
5.3 Negative air pressure in the kitchen with respect to the adjacent indoor spaces ensures that the air flow is from these spaces into the kitchen so that odors and cooking effluent are contained within the kitchen. However, too great a pressure imbalance will severely degrade hood performance by creating a wind tunnel effect. Negative air pressure in the dining area with respect to the outside is usually an indication that the su...
SCOPE
1.1 This test method can be used to measure and validate successful design, installation and commissioning of commercial kitchen HVAC and makeup air systems for specific installations.
1.2 This test method field evaluates commercial kitchen ventilation system airflows and pressures.
1.3 This test method field evaluates visual hood capture and containment performance.
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only.
1.5 The data generated is specific to the field conditions as installed.
1.6 This test method may involve hazardous materials, gasses (for example, CO) operations, and equipment. 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.
1.7 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.
General Information
Relations
Standards Content (Sample)
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.
Designation: F2975 − 12 (Reapproved 2022) An American National Standard
Standard Test Method for
Measuring the Field Performance of Commercial Kitchen
Ventilation Systems
This standard is issued under the fixed designation F2975; 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 mance of Commercial Kitchen Exhaust Ventilation Sys-
tems
1.1 This test method can be used to measure and validate
2.2 Other Standards:
successful design, installation and commissioning of commer-
ANSI/ASHRAE Standard 111-2008 Measurement, Testing,
cial kitchen HVAC and makeup air systems for specific
Adjusting and Balancing of Building HVAC Systems
installations.
ANSI/ASHRAE Standard 154 Ventilation for Commercial
1.2 This test method field evaluates commercial kitchen
Cooking Operations
ventilation system airflows and pressures.
Testing, Adjusting and Balancing, Chapter 37 2007 HVAC
1.3 This test method field evaluates visual hood capture and
Applications Handbook
containment performance.
Kitchen Ventilation, Chapter 31 2007 HVAC Applications
Handbook
1.4 The values stated in inch-pound units are to be regarded
as standard. The values given in parentheses are for informa-
3. Terminology
tion only.
3.1 Definitions:
1.5 The data generated is specific to the field conditions as
3.1.1 airflow rate—volumetric flow rate of air in units of
installed.
3 3
ft /min (cfm) or m /s. When adjusted for standard air density
1.6 This test method may involve hazardous materials,
the flow rate is designated by scfm.
gasses (for example, CO) operations, and equipment. This
3.1.2 appliance—cooking device used in kitchen and pow-
standard does not purport to address all of the safety concerns,
ered by gas, and/or electricity and/or solid fuel.
if any, associated with its use. It is the responsibility of the user
3.1.3 barometric pressure—absolute pressure of the air
of this standard to establish appropriate safety, health, and
measured by a barometer or absolute pressure measuring
environmental practices and determine the applicability of
device.
regulatory limitations prior to use.
1.7 This international standard was developed in accor-
3.1.4 captureandcontainment(C&C)—theabilityofahood
dance with internationally recognized principles on standard-
or other removal device to capture and contain all effluent
ization established in the Decision on Principles for the
generated by the appliances or processes during normal opera-
Development of International Standards, Guides and Recom-
tion.
mendations issued by the World Trade Organization Technical
3.1.4.1 Discussion—For the purpose of this test method
Barriers to Trade (TBT) Committee.
effluent may be simulated as defined in this test method.
3.1.4.2 Discussion—Successful C&C shall be demonstrated
2. Referenced Documents
along the entire perimeter of the hood or removal device.
3.1.4.3 Discussion—Successful C&C may include rising
2.1 ASTM Standards:
effluent that when below the leading edge of the hood may
F1704 Test Method for Capture and Containment Perfor-
extend out no more than 3 in. vertically beyond the leading
edge of the hood and is completely recovered before reaching
This test method is under the jurisdiction of ASTM Committee F26 on Food
the leading edge of the hood or removal device and once inside
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
the hood is completely contained. F1704
Commercial Kitchen Ventilation.
Current edition approved May 1, 2022. Published June 2022. Originally
approved in 2012. Last previous edition approved in 2017 as F2975 – 12 (2017).
DOI: 10.1520/F2975-12R22. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2975 − 12 (2022)
3.1.4.4 Discussion—For backshelf or passover style hoods difference between the total pressure sensed by the central tube
effluent shall not rise more than 3 in. above the exterior leading and the static pressure sensed by the outer tube.
edge of the hood and shall not extend more than 3 in. beyond
3.1.15 replacement air—outdoor air that is used to replace
the open front or sides of the cooking surface and shall be
air removed from a building through an exhaust system.
completely contained once reaching the hood.
Replacement air may be derived from one or more of the
following: Kitchen Supply, Makeup Air and/or Transfer Air.
3.1.5 differential pressure gauge—instrument that measures
However, the ultimate source of all replacement air is outdoor
pressure difference between the two inlet ports. This can be a
air.
mechanical type such as a Bourdon gauge with an indicator on
a dial face or an electronic type with a digital readout.
3.1.15.1 kitchen supply—air entering a space that contains
hoods and originates from an air-handling device that serves
3.1.6 dry bulb temperature—sensible temperature of air as
both purposes of supplying replacement air as well as space
measured by a shielded thermometer or an electronic tempera-
conditioning. Supply air is generally filtered, fan-forced, and
ture measuring device.
either heated and/or cooled and/or humidified and/ or dehu-
3.1.7 effluent—emissions from cooking, dishwasher or other
midified as necessary to maintain specified space temperature
ventilated processes such as convective hot air, steam, vapor,
and/or humidity conditions.
products of combustion, smoke and/or particulate matter.
3.1.15.2 makeup air (dedicated replacement air)—outdoor
3.1.8 exhaust fan—also called power roof ventilator or
air supplied directly to a compensating hood or to supply air
centrifugal blower. A fan used to exhaust cooking effluent
deviceslocatedintheimmediatevicinityofthehoodtoreplace
including, grease, smoke, steam, heat, and/or vapor collected
air being exhausted through the hood. Makeup air is generally
by a hood. The majority of these fans have a centrifugal fan
filtered and fan-forced, and it may be heated and/or cooled
wheel.
depending on the requirements of the application. Makeup air
3.1.9 exhaust hood—a device designed to capture and con- may be delivered through outlets integral to the exhaust hood
tain cooking effluent including, grease, smoke, steam, hot air,
or through outlets in the same room that are typically in the
and vapor. immediate vicinity of the hood.
3.1.10 flow hood—an instrument that measures air flow rate 3.1.15.3 transfer air—outdoor that has been conditioned to
maintain comfort of and ventilate a space adjacent to the space
using a pyramid shaped hood that is used to contain the air to
be measured and is connected to a velocity pressure measuring in which the hood is located. Movement of this air may be
caused by pressure differential between spaces, that are sepa-
devicepositionedattheoutletendofthehood.Acompensating
baffle may be installed so that measurements with the baffle rated by adequately sized openings, or by fans and or grills
connected by ductwork above ceilings and or through walls,
open and closed can be used to estimate the air flow rate
through the device being measured when the pressure drop andshallbeusedtosupplementthecomfortconditioningofthe
imposed by the flow hood is eliminated. space in which the hood is located and to replace air exhausted
through the hood.
3.1.11 hood overhang—the horizontal distance the lower
3.1.16 rotating vane anemometer (RVA)—an instrument that
edge of the hood extends beyond the outer horizontal edge of
measuresairvelocityusinganelectronicpickuptomeasurethe
the cooking surface or outer perimeter of the appliance body.
rotating speed of the vane or propeller. The body of the
3.1.11.1 hood setback—the horizontal distance between the
anemometer is positioned perpendicular to the expected direc-
lower front edge of the hood and the front of the edge of the
tion of the air velocity.
cooking surface or outer perimeter of the cooking appliance.
3.1.17 smoke emitter—device that produces smoke particles
Setback is used for hood styles such as backshelf and/or
from a chemical reaction. The rate of smoke production is
passover that do not fully cover the entire cooking surface or
sufficient to be followed with the naked eye.
appliance.
3.1.18 standard air—air with a density of 0.075 lb/ft .
3.1.12 hot-film anemometer—an instrument for measuring
3.1.19 velocity grid—a velocity measuring device that con-
air velocity at a single point.The instrument measures velocity
past a heated sensor and requires calibration to correlate heat sists of an array of holes on both sides of a matrix. The holes
serveaspressuretapsontheupstreamanddownstreamsidesof
loss to air velocity.
the device. When connected to a differential pressure monitor
3.1.13 humidity measuring device—an instrument for mea-
and calibrated, it will provide the average air velocity across
suring the amount of moisture in the air. The instrument shall
the matrix.
provide the moisture level as either a) relative humidity, b) wet
bulb temperature or c) and/or dew point temperature.
4. Summary of Test Method
3.1.14 pitot tube—a double walled probe with a 90 degree
4.1 All systems that supply comfort conditioning, replace-
bend near the measuring end. The measuring end of the probe
ment air and/or supply air, makeup air, exhaust systems and
is oriented toward the oncoming air flow. The center opening,
cooking appliances in the kitchen shall be installed and
facing the oncoming airstream senses total pressure. Small
operational.
holes located around the circumference of the outer tube sense
static pressure. When connected to a differential pressure 4.2 The general ventilation system or systems for any
instrument the velocity pressure of the air is y measured as the portion or portions of the building that are adjacent to the
F2975 − 12 (2022)
kitchen and/or supply transfer air to the kitchen shall be the air pressure in the kitchen is more than 0.200 in. water less
installed and operation during the test procedure and shall than the air pressure in adjacent spaces, the makeup air flow
maintain the design air pressure in adjacent spaces and shall rate or supply air flow rate to the kitchen must be increased
supply the necessary transfer air. until the pressure differential is reduced to between 0.050 and
0.200 in. water.
4.3 The airflow rates for HVAC, Replacement Air and
kitchen exhaust shall be those specified.
5. Significance and Use
4.4 All ventilation systems associated with the kitchen and
5.1 Successful kitchen exhaust hood performance requires
spaces adjacent to the kitchen shall be turned on and operated
the complete capture and containment of the effluent plume
as under full load cooking conditions.
along the hood’s entire perimeter.Any effluent leakage moving
4.5 The flow rate of air exhausted through the kitchen hood
beyond 3 in. from the hood face will be deemed as having
shall be measured and computed using the apparatus and
escaped from the hood, even if it may appear to be have been
methods defined in this test method. Results shall be adjusted
drawn back into the hood. If effluent spills from the hood, hot
and reported in standard cubic feet per minute (scfm).
and greasy kitchens may be the result and the cause of the
4.6 Whenthecomputedairflowrateisnotwithin5%ofthe
performance failure needs to be determined and corrected.
specified value from 4.3, adjustments, such as changing fan
Oftentimes, the exhaust flow rate needs to be increased to
speedshallbemadeuntilthemeasuredcomputedairflowrates
achieve proper hood performance for particular field condi-
are within5%of specified values.
tions. As a result, the supply air to the kitchen will need to be
increased to maintain the air balance. However, drafty room
4.7 The total flow rate of air supplied to the kitchen shall be
conditions due to incorrectly placed supply diffusers, cross
determined by measuring the flow rate through each supply
drafts from windows and doors, return and supply at opposite
diffuser and makeup air unit and reporting the corresponding
ends of the kitchen, etc. could also severely degrade hood
air flow rates as standard cubic feet per minute (scfm). The
performance. Incorrectly designed supply systems may not be
total amount of air supplied to the kitchen shall be the sum of
corrected by increasing the exhaust rate and could be corrected
the measurements from the individual units.
in a much more efficient and economical manner, such as by
4.8 When the measured air flow rate through any of the
replacing a 4-way diffuser with a 3-way diffuser directed away
supply or makeup air units is less than 95 % of the specified
from the hood. Likewise, if the plume is strongly captured, the
value from 4.3, adjustments shall be made such as increasing
hood may be over-exhausting and reducing the exhaust rate
fanspeedand/oradjustingdamperpositionsuntilthecomputed
could be considered, along with a corresponding reduction of
and specified air flow rates are within 5 % for each supply and
room supply air to maintain the building’s air balance.
makeup air unit.
5.2 An appropriate airflow balance ensures adequate re-
4.9 With the supply air, makeup air, and exhaust air flow
placement air for the necessary exhaust conditions and allows
rates set to within5%of their design values, the ability of all
the desired air pressure distribution to be maintained.
exhaust hoods to capture and contain cooking effluent shall be
evaluated. All cooking appliances shall be turned on to idle 5.3 Negative air pressure in the kitchen with respect to the
conditions and allowed to warm up for one hour. Smoke adjacent indoor spaces ensures that the air flow is from these
emitters shall be used to ensure that the smoke enters all the spaces into the kitchen so that odors and cooking effluent are
hoods without spillage around the entire perimeter of each contained within t
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