ASTM F2474-17(2022)
(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, 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.
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: F2474 − 17 (Reapproved 2022) An American National Standard
Standard Test Method for
Heat Gain to Space Performance of Commercial Kitchen
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.
1. Scope ASHRAE Terminology of Heating, Ventilation, Air-
Conditioning, and Refrigeration
1.1 This test method covers the determination of appliance
2.3 ANSI Standards:
heat gain to space derived from the measurement and calcula-
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
tion of appliance energy consumption, energy exhausted, and
Method of Testing Fans for Rating
energy to food, based on a system energy balance, parametric
evaluation of operational or design variations in appliances,
NOTE 1—The replacement air and exhaust system terms and their
hoods, or replacement air configurations.
definitions are consistent with terminology used by theAmerican Society
of Heating, Refrigeration, and Air Conditioning Engineers. Where there
1.2 The values stated in inch-pound units are to be regarded
are references to cooking appliances, an attempt has been made to be
as standard. The values given in parentheses are mathematical
consistent with terminology used in the test methods for commercial
conversions to SI units that are provided for information only
cooking appliances. For each energy rate defined as follows, there is a
and are not considered standard. correspondingenergyconsumptionthatisequaltotheaverageenergyrate
multiplied by elapsed time. Electric energy and rates are expressed in W,
1.3 This standard does not purport to address all of the
kW, and kWh. Gas energy consumption quantities and rates are expressed
safety concerns, if any, associated with its use. It is the
in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliances
responsibility of the user of this standard to establish appro-
are based on the higher heating value of natural gas.
priate safety, health, and environmental practices and deter-
3. Terminology
mine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accor-
3.1 Definitions of Terms Specific to This Standard:
dance with internationally recognized principles on standard-
3.1.1 energy rate, n—average rate at which an appliance
ization established in the Decision on Principles for the
consumes energy during a specified condition (for example,
Development of International Standards, Guides and Recom-
idle or cooking).
mendations issued by the World Trade Organization Technical
3.1.2 appliance/hood energy balance, n—mathematical ex-
Barriers to Trade (TBT) Committee.
pression of appliance, exhaust system, and food energy rela-
2. Referenced Documents tionship.
[actual appliance energy consumption]
2.1 ASTM Standards:
= [heat gain to space from appliance(s)] + [energy exhausted] + [energy-to-
F1704Test Method for Capture and Containment Perfor-
food, if any]
mance of Commercial Kitchen Exhaust Ventilation Sys-
3.1.3 cold start, n—condition in which appliances are ener-
tems
gized with all components being at nominal room temperature.
2.2 ASHRAE Standard:
3.1.4 cooking energy consumption rate, n—average rate of
ASHRAE Guideline 2-1986 (RA96)Engineering Analysis
energy consumed by the appliance(s) during cooking specified
of Experimental Data
in appliance test methods.
1 3.1.4.1 Discussion—In this test method, this rate is mea-
This test method is under the jurisdiction of ASTM Committee F26 on Food
suredforheavy-loadcookinginaccordancewiththeapplicable
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
Commercial Kitchen Ventilation.
test method.
Current edition approved July 1, 2022. Published August 2022. Originally
3.1.5 exhaust energy rate, n—average rate at which energy
approved in 2005. Last previous edition approved in 2017 as F2474–17. DOI:
10.1520/F2474-17R22.
is removed from the test system.
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. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Available from American Society of Heating, Refrigerating, and Air- 4th Floor, New York, NY 10036.
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
F2474 − 17 (2022)
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 cooling load. Radiant energy must first be
suredinstandardcubicfeetperminute,scfm(standardlitreper absorbed by surfaces that enclose the space and objects in the
second, sL/s). This also shall be expressed as scfm per linear space. As soon as these surfaces and objects become warmer
foot (sL/s per linear metre) of active exhaust hood length. than the space air, some of their heat is transferred to the air in
the space by convection. The composite heat storage capacity
3.1.7 energy-to-food rate, n—average rate at which energy
of these surfaces and objects determines the rate at which their
is transferred from the appliance to the food being cooked,
respective surface temperatures increase for a given radiant
using the cooking conditions specified in the applicable test
input and thus governs the relationship between the radiant
methods.
portion of heat gain and its corresponding part of the cooling
3.1.8 fanandcontrolenergyrate,n—averagerateofenergy
load. The thermal storage effect is critically important in
consumed by fans, controls, or other accessories associated
differentiating between instantaneous heat gain for a given
withcookingappliance(s).Thisenergyrateismeasuredduring
space and its cooling load for that moment.
preheat, idle, and cooking tests.
3.1.16 rated energy input rate, n—maximum or peak rate at
3.1.9 heat gain energy rate from appliance(s), n—average
which an appliance consumes energy as rated by the manufac-
rate at which energy is transferred from appliance(s) to the test
turer and specified on the appliance nameplate.
space around the appliance(s), exclusive of the energy ex-
3.1.17 replacement air, n—air deliberately supplied into the
hausted from the hood and the energy consumed by the food,
space (test room), and to the exhaust hood to compensate for
if any.
the air, vapor, and contaminants being expelled (typically
3.1.9.1 Discussion—This gain includes conductive,
referred to as makeup air).
convective, and radiant components. In conditions of complete
3.1.18 supply flow rate, n—volumetric flow of air supplied
capture, the predominant mechanism of heat gain consists of
to the exhaust hood in an airtight room, measured in standard
radiation from the appliance(s) and radiation from hood. In the
cubic feet per minute, scfm (standard litre per second, sL/s).
condition of hood spillage, heat is gained additionally by
This also shall be expressed as scfm per linear foot (sL/s per
convection.
linear metre) of active exhaust hood length.
3.1.10 hoodcaptureandcontainment,n—abilityofthehood
3.1.19 threshold of capture and containment, n—conditions
tocaptureandcontaingrease-ladencookingvapors,convective
of hood operation in which minimum flow rates are just
heat, and other products of cooking processes. Hood capture
sufficient to capture and contain the products generated by the
refers to the products getting into the hood reservoir from the
appliance(s). In this context, two minimum capture and con-
area under the hood while containment refers to the products
tainment points are determined, one for appliance idle
staying in the hood reservoir.
condition, and the other for heavy-load cooking condition.
3.1.11 idle energy consumption rate, n—average rate at
3.1.20 uncertainty, n—measure of the precision errors in
whichanapplianceconsumesenergywhileitisidling,holding,
specified instrumentation or the measure of the repeatability of
or ready-to-cook, at a temperature specified in the applicable
a reported result.
test method.
3.1.21 ventilation, n—that portion of supply air that is
3.1.12 latent heat gain, n—energy added to the test system
outdoor air plus any recirculated air that has been treated for
by the vaporization of liquids that remain in the vapor phase
the purpose of maintaining acceptable indoor air quality.
prior to being exhausted, for example, by vapor emitted by
products of combustion and cooking processes.
4. Summary of Test Method
3.1.13 makeup air handling hardware:—
4.1 Thistestmethodisusedtocharacterizetheperformance
3.1.13.1 diffuser, n—outlet discharging supply air in various
of commercial kitchen ventilation systems. Such systems
directions and planes.
include one or more exhaust-only hoods, one or more cooking
3.1.13.2 grille, n—covering for any opening through which
appliances under the hood(s), and a means of providing
air passes.
replacement (makeup) air. Ventilation system performance
includes the evaluation of the rate at which heat is transferred
3.1.13.3 register, n— grille equipped with a damper.
to the space.
3.1.13.4 throw, n—horizontal or vertical axial distance an
4.1.1 The heat gain from appliance(s) hood system is
air stream travels after leaving an air outlet before maximum
measured through energy balance measurements and calcula-
stream velocity is reduced to a specified terminal velocity, for
tions determined at specified hood exhaust flow rate(s). When
example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).
heat gain is measured over a range of exhaust flow rates, the
3.1.14 measured energy input rate, n—maximum or peak
curve of energy gain to the test space versus exhaust rate
rate at which an appliance consumes energy measured during
reflects kitchen ventilation system performance, in terms of
appliance preheat, that is, measured during the period of
heat gain associated with the tested appliance(s).
operation when all gas burners or electric heating elements are
4.1.2 In the simplest case, under idle mode, energy ex-
set to the highest setting.
hausted from the test system is measured and subtracted from
3.1.15 radiant heat gain, n—fraction of the space energy theenergyintotheappliance(s)underthehood.Theremainder
gain provided by radiation. is heat gain to the test space. In the cooking mode, energy to
F2474 − 17 (2022)
food also must be subtracted from appliance energy input to 6. Apparatus
calculate heat gain to space.
6.1 The general configuration and apparatus necessary to
4.1.3 Figs. 1-3 show sample curves for the theoretical view
perform this test method is shown schematically in Fig. 4 and
of heat gain due to hood spillage, an overall energy balance,
described in detail in Ref (3). Example test facilities are
and for heat gain versus exhaust flow rate for the general case.
described in Refs (4-6). The exhaust hood under test is
connected to an exhaust duct and fan and mounted in an
5. Significance and Use
airtight or non-airtight room. The exhaust fan is controlled by
5.1 Heat Gain to Space—This test method determines the
a variable speed drive to provide operation over a wide range
heat gain to the space from a hood/appliance system.
of flow rates.Acomplementary makeup air fan is controlled to
balancetheexhaustrate,therebymaintaininganegligiblestatic
NOTE 2—To maintain a constant temperature in the conditioned space,
this heat gain must be matched by space cooling. The space sensible pressure difference between the inside and outside of the test
cooling load, in tons, then equals the heat gain in Btu/h divided by the
room. The test facility includes the following:
conversionfactorof12000Btu/h(3.412W)pertonofcooling.Appliance
6.1.1 AirtightRoom,withsealableaccessdoor(s),tocontain
heat gain data can be used for sizing air conditioning systems. Details of
the exhaust hood to be tested, with specified cooking appli-
loadcalculationprocedurescanbefoundinASHRAE,seeRef (1)andRef
(2) .Thecalculationofassociatedcoolingloadsfromheatgainstothetest
ance(s) to be placed under the hood. The minimum volume of
space at various flow rates can be used along with other information by
the room shall be 6000 ft . The room air leakage shall not
heating,ventilation,airconditioning(HVAC),andexhaustsystemdesign-
exceed 20 scfm (9.4 sL/s) at 0.2 in. w.c. (49.8 Pa).
ers to achieve energy-conservative, integrated kitchen ventilation system
designs. 6.1.1.1 Exhaust and Replacement Air Fans, with variable-
speed drives, to allow for operation over a wide range of
5.2 Parametric Studies:
exhaust airflow rates.
5.2.1 Thistestmethodalsocanbeusedtoconductparamet-
6.1.1.2 Control System and Sensors, to provide for auto-
ric studies of alternative configurations of hoods, appliances,
matic or manual adjustment of replacement air flow rate,
and replacement air systems. In general, these studies are
relative to exhaust flow rate, to yield a differential static
conducted by holding constant all configuration and opera-
pressure between inside and outside of the airtight room not to
tional variables except the variable of interest. This test
exceed 0.05 in. w.c. (12.5 Pa).
method, therefore, can be used to evaluate the following:
5.2.1.1 The overall system performance with various
6.1.1.3 Air Flow Measurement System Laminar Flow
appliances, while holding the hood and replacement air system
Element, AMCA 210 or equivalent nozzle chamber, mounted
characteristics constant.
in the replacement or exhaust airstream, to measure airflow
5.2.2 Entire hoods or characteristics of a single hood, such
rate.
as end panels, can be varied with appliances and replacement
NOTE 3—Because of potential problems with measurement in the hot,
air constant.
possibly grease-laden exhaust air stream, exhaust airflow rate can be
5.2.3 Replacement air characteristics, such as makeup air
determined by measuring the replacement airflow rate on the supply side.
location, direction, and volume, can be varied with constant
This requires the design of an airtig
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