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ASTM E3087-18

(Test Method)

Standard Test Method for Measuring Capture Efficiency of Domestic Range Hoods

Standard Test Method for Measuring Capture Efficiency of Domestic Range Hoods

SIGNIFICANCE AND USE
5.1 Cooking can be one of the most polluting activities commonly and regularly occurring in residential environments. Capturing airborne cooking contaminants before they can mix with the indoor air is a critical indoor air quality control method.  
5.2 Range hoods are used in homes to remove cooking-generated contaminants above cooking surfaces before they mix with air in the rest of the house. This test method is used to measure the capture efficiency under specific conditions that permit comparisons and ratings of range hoods.  
5.3 Range hoods may be manufactured and intended to operate at different flow rates or using different inserts such as filters. This test method may be used to determine capture efficiency over the range of rated air flows and operating configurations of a range hood. The rated air flows shall be listed and shall be tested in accordance with HVI Test Procedure 916, IEC 61591, ASHRAE 51/AMCA 210, or equivalent. The maximum air flow allowed for this test method is 200 L/s.
SCOPE
1.1 This test method measures the capture efficiency of wall-mounted domestic range hoods under controlled conditions in a test chamber.  
1.2 This test method applies to range hoods that exhaust air to outside and does not apply to recirculating range hoods.  
1.3 This test method only applies to range hood air flows up to 200 L/s and widths up to 0.91 m (36 in.).  
1.4 This test method is intended to quantify the capture efficiency of range hoods under controlled laboratory conditions suitable for rating.  
1.5 The values stated in SI units are to be regarded as standard. If a value for measurement is followed by a value in other units in parentheses, the second value may be approximate. The first stated value is the requirement.  
1.6 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

Status
Published
Publication Date
30-Sep-2018
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
E06 - Performance of Buildings
Drafting Committee
E06.41 - Air Leakage and Ventilation Performance
Current Stage
Ref Project

Relations

Replaces
ASTM E3087-17 - Standard Test Method for Measuring Capture Efficiency of Domestic Range Hoods
Effective Date
01-Oct-2018
Refers
ASTM E631-14 - Standard Terminology of Building Constructions
Effective Date
01-Nov-2014
Refers
ASTM E631-15 - Standard Terminology of Building Constructions
Effective Date
01-Mar-2015

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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: E3087 − 18
Standard Test Method for
1
Measuring Capture Efficiency of Domestic Range Hoods
This standard is issued under the fixed designation E3087; 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 2.2 Other Standards:
3
HVI Publication 916 HVI Airflow Test Procedure
1.1 This test method measures the capture efficiency of
ASHRAE 51/AMCA 210 Laboratory Methods of Testing
wall-mounted domestic range hoods under controlled condi-
4
Fans for Certified Aerodynamic Performance Rating
tions in a test chamber.
IEC 61591 Household range hoods - Methods for measuring
5
performance
1.2 This test method applies to range hoods that exhaust air
to outside and does not apply to recirculating range hoods.
3. Terminology
1.3 This test method only applies to range hood air flows up
3.1 Definitions: For definitions used in this test method not
to 200 L/s and widths up to 0.91 m (36 in.).
otherwise defined below, refer to Terminology E631.
3.1.1 capture effıciency, n—the fraction of emitted tracer gas
1.4 This test method is intended to quantify the capture
that is directly exhausted by the range hood to be tested.
efficiency of range hoods under controlled laboratory condi-
tions suitable for rating.
3.1.2 range hood, n—a device for capturing cooking-
generated contaminants over a stove, range or cooktop, and
1.5 The values stated in SI units are to be regarded as
exhausting the contaminants to outside the building.
standard. If a value for measurement is followed by a value in
other units in parentheses, the second value may be approxi-
4. Summary of Test Method
mate. The first stated value is the requirement.
4.1 This method measures the capture efficiency of a range
1.6 This standard does not purport to address all of the
hood using tracer gas techniques in a defined test chamber.
safety concerns, if any, associated with its use. It is the
4.2 A tracer gas is emitted at the test surface at a fixed rate
responsibility of the user of this standard to establish appro-
with the range hood to be tested operating at specified
priate safety, health, and environmental practices and deter-
conditions.
mine the applicability of regulatory limitations prior to use.
4.3 Theconcentrationofthetracergasintheexhauststream
1.7 This international standard was developed in accor-
of the range hood, the test chamber and air entering the test
dance with internationally recognized principles on standard-
chamber are measured and used to determine the capture
ization established in the Decision on Principles for the
efficiency under steady-state conditions.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5. Significance and Use
Barriers to Trade (TBT) Committee.
5.1 Cooking can be one of the most polluting activities
commonlyandregularlyoccurringinresidentialenvironments.
2. Referenced Documents
Capturing airborne cooking contaminants before they can mix
2
2.1 ASTM Standard:
with the indoor air is a critical indoor air quality control
E631 Terminology of Building Constructions
method.
5.2 Range hoods are used in homes to remove cooking-
generated contaminants above cooking surfaces before they
1
This test method is under the jurisdiction of ASTM Committee E06 on
Performance of Buildings and is the direct responsibility of Subcommittee E06.41
3
on Air Leakage and Ventilation Performance. Available from Home Ventilating Institute (HVI), 1740 Dell Range Blvd., Ste.
Current edition approved Oct. 1, 2018. Published October 2018. Originally H, PMB 450, Cheyenne, WY 82009, http://www.hvi.org.
4
approved in 2017. Last previous edition approved in 2017 as E3087–17. DOI: Available from American Society of Heating, Refrigerating, and Air-
10.1520/E3087–18. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 30329, http://www.ashrae.org.
5
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from International Electrotechnical Commission (IEC), 3, rue de
Standards volume information, refer to the standard’s Document Summary page on Varembé, 1st Floor, P.O. Box 131, CH-1211, Geneva 20, Switzerland, http://
the ASTM website. www.iec.ch.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----
...

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: E3087 − 17 E3087 − 18
Standard Test Method for
1
Measuring Capture Efficiency of Domestic Range Hoods
This standard is issued under the fixed designation E3087; 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 measures the capture efficiency of wall-mounted domestic range hoods under controlled conditions in a
test chamber.
1.2 This test method applies to range hoods that exhaust air to outside and does not apply to recirculating range hoods.
1.3 This test method only applies to range hood air flows up to 200 L/s and widths up to 0.91 m (36 in.).
1.4 This test method is intended to quantify the capture efficiency of range hoods under controlled laboratory conditions suitable
for rating.
1.5 The values stated in SI units are to be regarded as standard. If a value for measurement is followed by a value in other units
in parentheses, the second value may be approximate. The first stated value is the requirement.
1.6 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.
2. Referenced Documents
2
2.1 ASTM Standard:
E631 Terminology of Building Constructions
2.2 Other Standards:
3
HVI Publication 916 HVI Airflow Test Procedure
4
ASHRAE 51/AMCA 210 Laboratory Methods of Testing Fans for Certified Aerodynamic Performance Rating
5
IEC 61591 Household range hoods - Methods for measuring performance
3. Terminology
3.1 Definitions: For definitions used in this test method not otherwise defined below, refer to Terminology E631.
3.1.1 capture effıciency, n—the fraction of emitted tracer gas that is directly exhausted by the range hood to be tested.
3.1.2 range hood, n—a device for capturing cooking-generated contaminants over a stove, range or cooktop, and exhausting the
contaminants to outside the building.
4. Summary of Test Method
4.1 This method measures the capture efficiency of a range hood using tracer gas techniques in a defined test chamber.
4.2 A tracer gas is emitted at the test surface at a fixed rate with the range hood to be tested operating at specified conditions.
1
This test method is under the jurisdiction of ASTM Committee E06 on Performance of Buildings and is the direct responsibility of Subcommittee E06.41 on Air Leakage
and Ventilation Performance.
Current edition approved Oct. 1, 2017Oct. 1, 2018. Published November 2017October 2018. Originally approved in 2017. Last previous edition approved in 2017 as
E3087–17. DOI: 10.1520/E3087-17.10.1520/E3087–18.
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 Home Ventilating Institute (HVI), 1740 Dell Range Blvd., Ste. H, PMB 450, Cheyenne, WY 82009, http://www.hvi.org.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
5
Available from International Electrotechnical Commission (IEC), 3, rue de Varembé, 1st Floor, P.O. Box 131, CH-1211, Geneva 20, Switzerland, http://www.iec.ch.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E3087 − 18
4.3 The concentration of the tracer gas in the exhaust stream of the range hood, the test chamber and air entering the test
chamber are measured and used to determine the capture efficiency under steady-state conditions.
5. Significance and Use
5.1 Cooking can be one of the most polluting activities commonly and regularly occurring in residential environments.
Capturing airborne cooking contaminant
...

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Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 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.

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ASTM
ASTM F2835-10(2023)(Specification)
Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 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.

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ASTM
ASTM F1521-22(Test Method)
Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
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.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
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
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
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
    sale 15% off
  • Standard
    9 pages
    English language
    sale 15% off