ASTM F2474-14
(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
5.1 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.
5.2 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 standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.3 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
Relations
Buy Standard
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 − 14 An American National Standard
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.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
4
1. Scope 2.3 ANSI Standards:
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
1.1 This test method covers the determination of appliance
Method of Testing Fans for Rating
heat gain to space derived from the measurement and calcula-
tion of appliance energy consumption, energy exhausted, and
NOTE 1—The replacement air and exhaust system terms and their
definitions are consistent with terminology used by theAmerican Society
energy to food, based on a system energy balance, parametric
5
of Heating, Refrigeration, and Air Conditioning Engineers. Where there
evaluation of operational or design variations in appliances,
are references to cooking appliances, an attempt has been made to be
hoods, or replacement air configurations.
consistent with terminology used in the test methods for commercial
cooking appliances. For each energy rate defined as follows, there is a
1.2 The values stated in inch-pound units are to be regarded
correspondingenergyconsumptionthatisequaltotheaverageenergyrate
as standard. The values given in parentheses are mathematical
multiplied by elapsed time. Electric energy and rates are expressed in W,
conversions to SI units that are provided for information only
kW, and kWh. Gas energy consumption quantities and rates are expressed
and are not considered standard.
in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliances
are based on the higher heating value of natural gas.
1.3 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3. Terminology
responsibility of the user of this standard to establish appro-
3.1 Definitions of Terms Specific to This Standard:
priate safety and health practices and determine the applica-
3.1.1 energy rate, n—average rate at which an appliance
bility of regulatory limitations prior to use.
consumes energy during a specified condition (for example,
idle or cooking).
2. Referenced Documents
2
3.1.2 appliance/hood energy balance, n—mathematical ex-
2.1 ASTM Standards:
pression of appliance, exhaust system, and food energy rela-
F1704Test Method for Capture and Containment Perfor-
tionship.
mance of Commercial Kitchen Exhaust Ventilation Sys-
tems
[actual appliance energy consumption]
3
= [heat gain to space from appliance(s)] + [energy exhausted] + [energy-to-
2.2 ASHRAE Standard:
food, if any]
ASHRAE Guideline 2-1986 (RA96)Engineering Analysis
3.1.3 cold start, n—condition in which appliances are ener-
of Experimental Data
gized with all components being at nominal room temperature.
ASHRAE Terminology of Heating, Ventilation, Air-
3.1.4 cooking energy consumption rate, n—average rate of
Conditioning, and Refrigeration
energy consumed by the appliance(s) during cooking specified
in appliance test methods.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.4.1 Discussion—In this test method, this rate is mea-
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
suredforheavy-loadcookinginaccordancewiththeapplicable
Commercial Kitchen Ventilation.
Current edition approved Nov. 1, 2014. Published December 2014. Originally
test method.
approved in 2005. Last previous edition approved in 2009 as F2474–09. DOI:
3.1.5 exhaust energy rate, n—average rate at which energy
10.1520/F2474-14.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
is removed from the test system.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
4
the ASTM website. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
3
Available from American Society of Heating, Refrigerating, and Air- 4th Floor, New York, NY 10036.
5
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA The boldface numbers in parentheses refer to the list of references at the end
30329 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 − 14
3.1.6 exhaust flow rate, n—volumetric flow of air (plus 3.1.15.1 Discussion—Radiant heat gain is not immediately
other gases and particulates) through the exhaust hood, mea- converted into
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2474 − 09 F2474 − 14 An American National Standard
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
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 standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.3 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.
2. Referenced Documents
2
2.1 ASTM Standards:
F1275 Test Method for Performance of Griddles
F1361 Test Method for Performance of Open Deep Fat Fryers
F1484 Test Methods for Performance of Steam Cookers
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
3
F1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)
F1695 Test Method for Performance of Underfired Broilers
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
F1784 Test Method for Performance of a Pasta Cooker
F1785 Test Method for Performance of Steam Kettles
F1787 Test Method for Performance of Rotisserie Ovens
F1817 Test Method for Performance of Conveyor Ovens
F1991 Test Method for Performance of Chinese (Wok) Ranges
F1964 Test Method for Performance of Pressure Fryers
F1965 Test Method for Performance of Deck Ovens
F2093 Test Method for Performance of Rack Ovens
F2144 Test Method for Performance of Large Open Vat Fryers
F2237 Test Method for Performance of Upright Overfired Broilers
F2239 Test Method for Performance of Conveyor Broilers
3
2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986 (RA96) Engineering Analysis of Experimental Data
ASHRAE Terminology of Heating, Ventilation, Air-Conditioning, and Refrigeration
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 Commercial
Kitchen Ventilation.
Current edition approved Oct. 1, 2009Nov. 1, 2014. Published November 2009December 2014. Originally approved in 2005. Last previous edition approved in 20052009
as F2474 – 05.F2474 – 09. DOI: 10.1520/F2474-09.10.1520/F2474-14.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2474 − 14
4
2.3 ANSI Standards:
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory Method of Testing Fans for Rating
NOTE 1—The replacement air and exhaust system terms and their definitions are consistent with terminology used by the American Society of Heating,
5
Refrigeration, and Air Conditioning Engineers. Where there are references to cooking appliances, an attempt has been made to be consistent with
terminology used in the test methods for commercial cooking appliances. For each energy rate defined as follows, there is a corresponding energy
consumption that is equal to the average energy rate multiplied by elapsed time. Electric energy and rates are expressed in W, kW, and kWh. Gas energy
consumption quantities and rates are expressed in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appli
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.