ASTM F2976-13(2023)
(Practice)Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems
Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems
SIGNIFICANCE AND USE
5.1 Fan Energy—This standard practice determines the fan energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' fan savings potential.
5.2 Heating and Cooling Energy—This standard practice determines the heating and cooling energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' heating and cooling savings potential.
SCOPE
1.1 This practice determines the energy savings potential of Commercial Kitchen Demand Control Ventilation (CKDCV) systems by outlining a procedure to measure system performance.
1.1.1 Fan energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.
1.1.2 Thermal energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.
1.2 This Standard Practice applies to commercial kitchen exhaust and supply demand control ventilation system in the following foodservice establishments: Casino hotel foodservice facilities, commercial cafeterias, full service restaurant, hotel foodservice facility, quick service restaurant, school cafeteria, supermarket, health care foodservice facility. See Appendix X1 for descriptions of facilities.
1.3 This CKDCV field test protocol does not apply to other demand control ventilation applications such as building heating, ventilation, and air-conditioning (HVAC) applications or laboratory applications.
1.4 Units—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.
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: F2976 − 13 (Reapproved 2023) An American National Standard
Standard Practice for
Determining the Field Performance of Commercial Kitchen
Demand Control Ventilation Systems
This standard is issued under the fixed designation F2976; 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 mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
1.1 This practice determines the energy savings potential of
Commercial Kitchen Demand Control Ventilation (CKDCV)
2. Referenced Documents
systems by outlining a procedure to measure system perfor-
mance. 2.1 ASTM Standards:
F2975 Test Method for Measuring the Field Performance of
1.1.1 Fan energy savings potential of a Commercial Kitchen
Demand Control Ventilation system will be determined. Commercial Kitchen Ventilation Systems
1.1.2 Thermal energy savings potential of a Commercial
2.2 Other Standards:
Kitchen Demand Control Ventilation system will be deter-
Standard 154 Ventilation of Cooking Processes
mined.
3. Terminology
1.2 This Standard Practice applies to commercial kitchen
exhaust and supply demand control ventilation system in the
3.1 Definitions:
following foodservice establishments: Casino hotel foodser-
3.1.1 capture and containment (C&C)—the ability of the
vice facilities, commercial cafeterias, full service restaurant,
hood to capture and contain grease laden cooking vapors,
hotel foodservice facility, quick service restaurant, school
convective heat and other products of cooking processes. Hood
cafeteria, supermarket, health care foodservice facility. See
capture refers to the products getting into the hood reservoir
Appendix X1 for descriptions of facilities.
from the area under the hood, while containment refers to these
products staying in the hood reservoir and not spilling out into
1.3 This CKDCV field test protocol does not apply to other
the space adjacent to the hood.
demand control ventilation applications such as building
heating, ventilation, and air-conditioning (HVAC) applications
3.1.2 commercial kitchen ventilation system (CKV system)—
or laboratory applications.
hoods, fans, make up air units, and other specialized equipment
that comprise the system for ventilating a commercial kitchen.
1.4 Units—The values stated in inch-pound units are to be
regarded as standard. The values given in parentheses are
3.1.3 commercial kitchen exhaust demand control ventila-
mathematical conversions to SI units that are provided for
tion system (CKDCV system)—a control system that varies the
information only and are not considered standard.
amount of airflow a kitchen ventilation system exhausts and
makes up based on the cooking load.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.1.4 duty rating—categories of cooking equipment based
responsibility of the user of this standard to establish appro-
on the strength of the thermal plume and the quantity of grease,
priate safety, health, and environmental practices and deter-
smoke, heat, water vapor, and combustion products produced.
mine the applicability of regulatory limitations prior to use.
Categories include light duty, medium duty, heavy duty, and
1.6 This international standard was developed in accor-
extra heavy duty.
dance with internationally recognized principles on standard-
3.1.5 engineered hood—a hood that has been engineered to
ization established in the Decision on Principles for the
facilitate the flow of exhaust air such that it may be exempt
Development of International Standards, Guides and Recom-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This practice is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.07 on Standards volume information, refer to the standard’s Document Summary page on
Commercial Kitchen Ventilation. the ASTM website.
Current edition approved Aug. 1, 2023. Published August 2023. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2012. Last previous edition approved in 2019 as F2976 – 13 (2019). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F2976-13R23. 30329, http://www.ashrae.org.vailable from
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2976 − 13 (2023)
from International and Uniform Mechanical code-specified 3.1.13.4 transfer air no dedicated makeup air supply—no
exhaust rates if listed to UL 710. makeup air is provided. Exhaust air is replaced by building
supply air to maintain balance.
3.1.6 make up air (MUA)—outside air brought into a build-
3.1.13.5 perforated perimeter supply—make up air is intro-
ing to replace exhausted air.
duced into the kitchen through a plenum in front and along the
3.1.7 make up air unit (MAU)—the equipment that brings
sides of the hood and dispersed vertically through a perforated
make up air into a building.
air diffuser.
3.1.8 non-engineered hood—a hood that has not been listed
3.1.13.6 short circuit supply—make up air is introduced
to UL 710 and therefore must meet Model Code-specified
directly into the hood through an integrated hood plenum along
exhaust rates per local jurisdictions.
the front of the hood.
3.1.9 Type I exhaust hood—a kitchen exhaust hood designed
4. Summary of Practice
for removing grease and smoke, including gaseous, liquid, and
4.1 The field evaluation includes three basic steps: 1)
solid contaminants produced by the cooking process and
Baseline evaluation, 2) System retrofit or adjustment, 3) New
products of combustion. Typically used to cover equipment
system evaluation. The Standard Practice first addresses fan
such as ranges, fryers, griddles, broilers or other equipment
energy determination pre and post system retrofit or new
producing smoke or grease laden air.
system (section 6.2), then as they relate to heating and cooling
3.1.10 Type II exhaust hood—a kitchen exhaust hood de-
energy determination (section 6.3).
signed for removing heat and condensate. Typically used to
5. Significance and Use
cover equipment such as dishwashers, steam tables, ovens,
steamers, and kettles if they do not produce smoke or grease
5.1 Fan Energy—This standard practice determines the fan
laden vapor.
energy requirements for a constant speed and demand con-
trolled kitchen ventilation system and estimates the savings. It
3.1.11 variable frequency drive (VFD)—a system for con-
can be used to compare systems’ fan savings potential.
trolling the rotational speed of an alternating current (AC)
electric motor by controlling the frequency of the electrical 5.2 Heating and Cooling Energy—This standard practice
power supplied to the motor. determines the heating and cooling energy requirements for a
constant speed and demand controlled kitchen ventilation
3.1.12 hood styles:
system and estimates the savings. It can be used to compare
3.1.12.1 backshelf, proximity or low profile—a hood that is
systems’ heating and cooling savings potential.
usually closed on three sides and low to the appliances. The
6. Procedure
front edge of the hood does not overhang the appliances, but is
set back.
6.1 Test Equipment:
6.1.1 Fan Energy Test Equipment:
3.1.12.2 eyebrow—a hood mounted directly to a piece of
6.1.1.1 Current Transformer—Current transformers should
cooking equipment.
be selected with an input range corresponding to the maximum
3.1.12.3 double island canopy—a hood that covers cooking
amperage of each fan motor and must have an accuracy of 61
equipment that is in a back to back configuration.
% or better at 10 to 130 % of rated current.
3.1.12.4 recirculating hood—a hood that does not require 6.1.1.2 Power Meter—Power meters (or energy loggers)
venting or ducting to outside of the building. must have an accuracy within 61 % of reading, recording
either average power or cumulative energy per logged interval.
3.1.12.5 single island canopy—a hood that covers cooking
Secondary power meters to verify data quality must measure
equipment in a single island configuration.
true root mean square (RMS).
3.1.12.6 wall mounted canopy—a hood that covers cooking
6.1.2 Heating and Cooling Energy Test Equipment:
equipment located against a wall.
6.1.2.1 Analog Input Signal Logger—Analog input loggers
must be capable of measuring the VFD output frequency
3.1.13 make up air configurations:
reference signal, for example, 0–10V or 4–20ma.
3.1.13.1 air curtain supply—make up air is introduced into
6.1.2.2 Additional airflow measurement equipment may be
the kitchen vertically through an integrated hood plenum along
required. Specific requirements will depend on the methodol-
the front edge of the hood creating a vertical air curtain
ogy used. Accuracy requirements are specified in ASTM
between the cooking area and the rest of the kitchen.
F2975.
3.1.13.2 backwall supply—make up air is introduced into
6.2 Test Method for Fan Energy Consumption and Savings:
the kitchen vertically through an integrated hood plenum along
6.2.1 Baseline Evaluation:
the back edge of the hood that discharges down behind the
6.2.1.1 Gather site information: facility name, address, and
cooking equipment.
contact information, facility market segment, operating hours
3.1.13.3 front face supply—make up air is introduced into per day, operating hours per year, shutdown schedules and
the kitchen horizontally through an integrated hood plenum major maintenance.
along the front end of the hood such that air is blown 6.2.1.2 Gather information on CKV system configuration:
perpendicularly from the hood into the kitchen. existing CKV system control strategy, hood style(s), hood filter
F2976 − 13 (2023)
type(s), MUA configuration and, if dedicated MUA unit and (b) Use the keypad or switched bypass to override the
tempered, MUA unit set points, HVAC system set points, DCV system.
(c) Monitor electrical usage of the corresponding fan
number of hoods, length, depth & height of (each) hood, and
distance of hood above the floor. motor(s) for 14 consecutive days. Average power (kW), cumu-
lative energy (kWh), and power factor shall be logged at
6.2.1.3 Gather information on the equipment under (each)
intervals no greater than 5 min. Instantaneous power (kW) and
hood including, at a minimum, a digital photo of the cook line
cumulative energy (kWh) shall be sampled at a minimum of
and a list of the equipment types (for example, fryer, convec-
once every 1 min and averaged and logged at intervals no
tion oven, steamer, etc.). Optional information may include the
greater than 5 min.
duty rating of equipment under hood(s), description of cooking
6.2.2 System Retrofit or Adjustment:
process (made to order, batch) including typical loading per
6.2.2.1 For systems without DCV, install and commission
ASTM method if applicable, types of food cooked on equip-
the DCV system according to manufacturer instructions and
ment under (each) hood, appliance input fuels, hot water
industry best practices. Commissioning must include perfor-
temperature, and any other information that may be pertinent to
mance testing ensuring capture and containment under typical
the performance of the CKV and DCV system.
use conditions (both heavy and partial cooking capacity loads).
6.2.1.4 Gather exhaust and supply fan motor nameplate data
See ASHRAE Standard 154 for guidance on capture and
for each fan motor: manufacturer, model number, phase,
containment verification procedures.
voltage, current, speed, rated HP, nominal efficiency.
6.2.2.2 For systems with DCV installed, restore the DCV
6.2.1.5 Gather VFD information, if applicable:
system controls and verify proper system performance.
manufacturer, model number, rated HP.
6.2.2.3 Any additional performance enhancements to the
6.2.1.6 Gather design information for exhaust and supply
CKV system made at this time must be noted and reported.
airflow rates and motor speeds if available.
6.2.3 New System Monitoring:
6.2.1.7 Verify CKV system capture and containment.
6.2.3.1 Use the previously installed electrical instrumenta-
(1) A hood performance test shall be conducted with all tion on each exhaust and MUA circuit to monitor electrical
appliances under the hood at operating temperatures, with all usage of the corresponding fan motors for a minimum of 14
sources of outdoor air providing makeup air for the hood consecutive days. Average power (kW), cumulative energy
operating and with all sources of recirculated air providing (kWh) and power factor shall be logged at intervals no greater
than 5 min. Instantaneous power (kW) and cumulative energy
conditioning for the space in which the hood is located
operating. (kWh) shall be sampled a minimum of once every 1 min and
averaged and logged at intervals no greater than 5 min.
(2) Capture and containment shall be verified visually by
observing smoke or steam produced by actual cooking opera-
6.3 Test Method for Heating and Cooling Energy Consump-
tion or by visually seeding the thermal plume using devices
tion and Savings:
such as smoke candles or smoke puffers, or both. Smoke
6.3.1 Baseline Evaluation:
bombs shall not be used (note: smoke bombs typically create a
6.3.1.1 Take a one-time exhaust and, if dedicated MUA
large volume of effluent from a point source and do not
system, MUA airflow measurement at maximum exhaust
necessarily confirm whether the cooking effluent is being
airflow.
captured). For some appliances (for example, broilers, griddles,
6.3.1.2 For systems without DCV previously installed:
fryers), actual cooking at the normal production rate is a
(1) Measure exhaust and MUA airflow rates (CFM) during
reliable method of generating smoke. Other appliances that
appliance idle conditions. Measurements must be direct mea-
typically generate hot moist air without smoke (for example,
surements made using either the hood manufacturer’s hood
ovens, steamers) need seeding of the thermal plume with
balance protocol (contact manufacturer for protocol) or indus-
artificial smoke to verify capture and containment.
try best practices. Direct measurement must include data
6.2.1.8 Monitor fan energy use of DCV system.
quality verification at t
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