ASTM F2474-17(2022)

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

• Status: Published
• Publication Date: 30-Jun-2022
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.07 - Commercial Kitchen Ventilation

Relations

• Refers: ASTM F1704-12 - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Aug-2012
• Refers: ASTM F1704-09 - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Oct-2009
• Refers: ASTM F1704-05 - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Mar-2005
• Refers: ASTM F1704-99 - Standard Test Method for Performance of Commercial Kitchen Ventilation Systems
• Effective Date: 10-Oct-1999

Overview

ASTM F2474-17(2022) is a standard test method developed by ASTM International for determining the heat gain to space from a commercial kitchen ventilation or appliance system. This standard method provides a reliable approach to measuring and calculating appliance energy consumption, energy exhausted, and energy delivered to food. The resulting data aids in understanding and managing the thermal impact of kitchen systems on building conditioning loads, supporting energy-efficient kitchen ventilation design and HVAC system sizing.

By applying consistent testing protocols, ASTM F2474-17(2022) enables designers, engineers, and facility managers to quantify the heat transferred to occupied spaces from kitchen operations. These insights are critical for maintaining thermal comfort, optimizing air conditioning loads, and ensuring overall energy efficiency in commercial kitchens.

Key Topics

• Heat Gain to Space Measurement: Establishes methods for testing and calculating the amount of heat a kitchen ventilation/appliance system transfers to the surrounding space.
• System Energy Balance: Outlines procedures for evaluating energy input, energy exhausted by hoods, and energy absorbed by food.
• Parametric Evaluation: Enables comparative studies by altering variables such as appliance types, hood designs, or replacement (makeup) air configurations, while holding other conditions constant.
• System Configuration Testing: Supports testing both airtight and non-airtight room conditions and various arrangements for exhaust and replacement air systems.
• Data Acquisition and Reporting: Details requirements for instrumentation calibration, measurement protocols, and reporting standards for test results.
• HVAC Impact Assessment: Provides a foundation for estimating space cooling loads based on measured heat gains, with reference to established procedures in ASHRAE publications.

Applications

• HVAC System Sizing: The heat gain data obtained from this test method is essential for accurately sizing cooling and ventilation systems in commercial kitchens. This ensures comfort, code compliance, and operational cost efficiency.
• Kitchen Ventilation Design: Designers use the results to optimize hood/exhaust performance and select appropriate replacement air strategies, balancing capture efficiency with minimized space heat loads.
• Energy Conservation: By analyzing heat gain under varying system configurations, engineers can identify options for reducing energy consumption and enhancing integrated kitchen ventilation performance.
• Facility Management: Facility operators can use the standardized calculations to verify system setup, support energy audits, and make informed decisions when upgrading equipment or ventilation systems.
• Regulatory Compliance: Supports documentation and compliance with codes and standards regarding building thermal loads, indoor air quality, and kitchen ventilation effectiveness.

Related Standards

• ASTM F1704: Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems - focuses on hood containment efficiency.
• ASHRAE Guideline 2: Engineering Analysis of Experimental Data - referenced for load calculation procedures.
• ANSI/ASHRAE 51 / ANSI/AMCA 210: Laboratory Methods for Testing Fans for Rating - relevant for air flow measurement during testing.
• ASHRAE Terminology: Standardizes terminology related to heating, ventilation, air conditioning, and refrigeration within this field.

Practical Value

Implementing ASTM F2474-17(2022) helps stakeholders quantify and manage the thermal impacts of kitchen appliance and hood systems. Using this internationally recognized method:

• HVAC designers can align system capacity with actual kitchen heat gains, preventing system oversizing and reducing energy costs.
• Facility owners and engineers gain validated data to make decisions that enhance kitchen performance, energy conservation, and occupant comfort.
• The industry benefits from consistent, comparable performance data for kitchen ventilation systems.

Keywords: commercial kitchen ventilation, heat gain to space, appliance energy consumption, HVAC load calculation, hood performance testing, ASTM F2474, energy-efficient kitchen design, cooling load sizing, replacement air, parametric studies, kitchen equipment standards.

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 [e-mail]. 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 airtight test facility that ensures the supply
rateequalstheexhaustratesinceairleakageoutsidethesystemboundary,
appliance and hood variables.
FIG. 1 Theoretical View of Heat Gain—Convective/Radiant Split
F2474 − 17 (2022)
FIG. 2 Overall Energy Balance—Idle Condition
FIG. 3 Heat Gain Curve—Typical
thatis,allcomponentsbetweensupplyandexhaustblowersmakingupthe
6.1.2.2 Control System and Sensors, to provide for auto-
system, is negligible.
matic or manual adjustment of exhaust airflow rate.
NOTE 4—Laminar flow elements have been used as an equivalent
6.1.2.3 Air Flow Management System—A Pitot tube
alternative to the flow nozzles in AMCA 210 (see 2.3).
traverse, nozzle chamber or equivalent in accordance with
6.1.2 Non-Airtight Room, to contain the exhaust hood and
AMCA 210, mounted in the exhaust and make-up airstreams,
make-up air configuration to be tested, with specified cooking
to measure airflow rates.
appliance(s) to be placed under the hood. The room is
NOTE 5—Laminar flow elements have been used as an equivalent
configured such that it allows replacement air to approach the
alternative to the flow nozzles in AMCA 210 (see 2.3).
entire front face of the exhaust hood slowly, as through a
screened wall. 6.2 Aspirated Temperature Tree(s), for measurement of
6.1.2.1 Exhaust Fan, with variable speed drive, to allow for averagetemperatureofmakeupairfromthetestspacecrossing
operation over a wide range of exhaust airflow rates. the plane of the tree(s) into the hood, see Fig. 5.
F2474 − 17 (2022)
FIG. 4 Test Space Cross Section
FIG. 5 Aspirated Temperature Tree Schematic and Setup
6.3 Exhaust Duct Temperature Sensors, a grid for measure- 8. Sampling
ment of the exhaust air temperature.
8.1 Hood and Appliance(s)—Select representative produc-
6.4 The applicable test methods include descriptions of the
tion models for performance testing.
necessary apparatus and procedures for determining cooking
appliance energy quantities.
9. Preparation of Apparatus
6.5 Data Acquisition System, to provide for automatic
9.1 Install the test hood in the airtight room in accordance
logging of test parameters.
withmanufacturer’sinstructionsorexperimentaldesign.When
these instructions are not available, install wall canopy hoods
7. Reagents and Materials
flush against a wall or partition. Backshelf hoods shall be
7.1 WaterandTestFoodProducts—Usewaterandtestfood installedagainstawallorpartition.Forwallcanopyhoods,the
products to determine energy-to-food as specified in the test lower front edge shall be a minimum of 78 in. (1.98 m) above
methods listed in Section 2. the finished floor. Connect exhaust duct(s) to hood collar(s).
F2474 − 17 (2022)
NOTE 7—Document supply air configuration, louver, and damper
9.2 Install specified appliance(s) under the test hood in
positions.
accordancewiththeapplicableASTMtestmethod,ifavailable.
If not available, use a test method that is ANSI approved or 9.5 Connect the appliance(s) to energy sources and test
approved by a standards development organization. If either of instruments in accordance with the applicable test methods.
these is not available, use manufacturer’s instructions. When Included is the connection to calibrated energy test meters and
such information is not available for griddles, fryers, and open for gas equipment and the connection to a pressure regulator
top burners, allow a distance between the lowest edge of hood downstream of the test meter. Electric and gas energy sources
grease filters and the cooking surface between 1 and 2 ft (31 are adjusted to within 2.5% of voltages and pressures,
and 61 cm). For charbroilers, allow the range from 3.5 to 4 ft respectively, as specified by the manufacturer’s instructions or
(107 to 122 cm). For wall canopy hoods, allow the minimum in accordance with applicable test methods.
side and front overhangs to be 6 in. (15.3 cm). For backshelf
9.6 Oncetheequipmenthasbeeninstalled,drawafrontand
hoods, allow the minimum side overhang to be 0 in. and the
side view of the test setup.
maximum front setback to be 12 in. (30.6 cm). If the hood is
equipped with side panels, then the requirement of side
10. Calibration
overhangisignored,providedthatthecookingsurfacedoesnot
10.1 Calibrate the instrumentation and the data acquisition
extend beyond the vertical plane of the hood sides.There shall
system in accordance with the device requirements to ensure
be no obstructions or blockage of airflow for a minimum of 6
accuracy of measurements.
ft (183 cm) around the hood perimeter.
10.2 Temperature Sensors—Calibrate all temperature sen-
NOTE 6—Size the exhaust hood appropriately to match the above
sors upon receipt to within 60.9°F (0.5°C) against a NIST-
specified appliance(s).
traceable temperature reference over the range of expected
9.3 Place the temperature trees 4 to 6 ft (1.2 to 1.8 m) in
measurements.
front of the hood or appliance(s) vertical, whichever is further
into the test space, and maintain within the range from 75 to NOTE 8—The accuracy of the heat gain result is directly related to the
difference between the exhaust and tree measurements. Experience
78°F (24 to 26°C). At a minimum, place two trees in front of
indicates four-wire RTD sensors are the most practical.
the hood, with optional trees placed around the hood/appliance
system. 10.3 Gas Meter, for measuring the gas consumption of an
appliance, shall be a positive displacement type with a resolu-
9.4 Replacement air may be supplied to diffusers in the test
3 3
tion of at least 0.01 ft (0.0003 m ) and a maximum error no
space. The specific arrangement shall be noted.
greaterthan1%ofthemeasuredvalueforanydemandgreater
9.4.1 General replacement air provided to the test space
3 3
than 2.2 ft /h (0.06 m /h).
shall be introduced from diffusers outside the thermal bound-
ary. The general arrangement of replacement air diffusers and 10.4 Watt-Hour Meter, for measuring the electrical energy
energy balance quantities are shown in Fig. 6. of an appliance, shall have a resolution of at least 1 Wh and a
FIG. 6 Supply Air Diffusers and Energy Balance Quantities
F2474 − 17 (2022)
maximum error no greater than 1.5% of the measured value 11.6.4 Adjust the flow rate down to the next predetermined
for any demand greater than 100 W. flow rate. Allow a stabilization period until the appliance
develops a constant heating cycle (typically 30 min) at each
11. Procedure test point. Repeat 11.6.1 and 11.6.4 for predetermined flow
rates
11.1 Determination of Appliance Heat Gain to Space—The
11.6.5 Calculate the required parameters, and report results
general procedure for each test run includes determination of
for HG .
idle
heat gain to the test space from operating hooded appliance(s)
underspecifiedflowratesoroverarangeofflowrates.Energy
NOTE 10—For thermostatically controlled appliances, an incremental
to food is determined using the applicable test methods. increase in exhaust flow rate results in an incremental increase in the
appliance’s energy consumption. This is due to the higher cooling effects
Maintainthetree(s)ofaspiratedtemperaturesensorswithinthe
of the appliance cooking sections at higher exhaust rates yielding more
range from 75 to 78°F (24 to 26°C) for all test points. For
energy demand by the thermostats to maintain the same appliance set
testingwithappliance(s)underidlecondition,energytofoodis
operating conditions. For non-thermostatically controlled appliances, the
set equal to zero.
appliance(s) energy consumption remains the same regardless of exhaust
flow rate, but during the preheat period, the consumption rate may drop
11.2 Bulk Air Temperature Measurement Calibration:
due to thermal expansion of fuel/energy transport components. If adjust-
11.2.1 Turn off the appliance(s) under the hood and main-
ment is required, it must be done during the first 10 min of the appliance
preheat period.
tain them at room temperature. Turn off standing pilots of gas
appliances.
11.6.6 At the user’s request, the procedure in Appendix X2
11.2.2 Balance supply air and exhaust air volumes to obtain
can be used to determine the sensible convective and latent
ambient pressure |∆P | ≤ 0.05 in. w.c. in the test space at
neut heat loads from a cooking process or recirculating system, but
exhaust rate cfm . Apply cooling/heating as necessary to
not the sensible radiant heat load.
maintain average laboratory temperature as measured with the
11.7 Measurement with Appliance(s) Cooking:
temperature trees (T ) within the range from 75 to 78°F (24
tree
11.7.1 Balance supply air and exhaust air volumes to obtain
to 26°C).
ambient pressure |∆P | ≤ 0.05 in. w.c. in the test space at the
neut
11.2.3 Allowthetemperaturestostabilizeforaminimumof
predetermined flow rate, cfm .
15 min.
11.7.2 Allow an idle stabilization period until the appliance
11.2.4 The temperature difference between the aspirated
develops a constant heating cycle (typically 2 h from a cold
temperature tree(s)T and the exhaust temperatureT must
tree exh
start condition). Apply cooling/heating as necessary to main-
be within 60.2°F (0.1°C).
tain average laboratory temperature as measured with the
11.3 Heat Gain Determination at Specified Flow Rates—
temperature treesT within the range from 75 to 78°F (24 to
tree
Conduct the heat gain test a minimum of three times. Addi-
26°C) during the test.
tional test runs may be necessary to obtain the required
11.7.3 Operate all the appliance(s) under the hood at full-
precision for the reported test results (Annex A1).
capacity conditions as specified in the applicable test proce-
dure. Stabilize the system under heavy-load cooking condi-
11.4 Heat Gain Determination for a Range of Flow Rates—
Conduct the heat gain test at a minimum of six different flow tions. Stabilization is done by cooking the number of
stabilization loads specified in the test procedure and when
rates at the desired condition (cooking or idle). Additional
pointsmaybenecessarytoobtaintherequiredprecisionforthe duringthecookingprocess,T is|T –T
exh exh max (load n) exh max (load
(n–1))| of successive loads ≤1°F.
reported test results (ASHRAE Guideline 2-1986).
11.7.4 Confirm full recovery of the appliance(s) cooking
NOTE 9—The most practical points to test at are idle capture and
sections as specified in the ASTM procedure. Begin data
containment and cooking capture and containment as determined by Test
collection before loading the first load of the actual cooking
Method F1704, and the U/L listed flow rate, and the IMC code flow rate.
test. Continue sampling until unloading the last load and full
11.5 Determine the condition for the heat gain test (cooking
recovery of the appliance(s) cooking sections.
or idle). If idling, proceed to 11.6; if cooking, proceed to 11.7.
NOTE 11—Place the cooked food either in a sealed and insulated
11.6 Measurements with Appliance(s) Idling:
container or removed outside the test system to minimize its energy from
11.6.1 Balance supply air and exhaust air volumes to obtain
being released to the test space.
ambient pressure |∆P | ≤ 0.05 in. w.c. in the test space at
neut
11.7.5 Calculate the required parameters from 12.3, and
predetermined flow rate, cfm
calculate results for HG .
cook
11.6.2 Operate all appliance(s) under the hood in idle
conditions as specified in theASTM procedure.Allow stabili-
12. Calculation and Report
zation until the appliance develops a constant heating cycle
(typically 2 h from a cold start condition). Apply cooling/ 12.1 Test Hood and Appliance(s)—Summarize the physical
heating as necessary to maintain average laboratory tempera-
and operating characteristics of the exhaust hood and installed
ture as measured with the temperature trees T within the appliances, reporting all manufacturer’s specifications and
tree
range from 75 to 78°F (24 to 26°C) during the test.
deviations there from. Include in the summary hood and
11.6.3 Take a sample for 2 h for thermostatically controlled appliance(s) rated energy input rate, measured energy input
appliances and 1 h for non-thermostatically controlled appli- rate, idle energy consumption rate, cooking energy consump-
ances. Include in the sample the variables outlined in 12.3. tion rate; hood overhangs(s), height(s), and size. Describe the
F2474 − 17 (2022)
specificapplianceoperatingcondition(forexample,numberof 12.3.3.2 Hg , Btu/h—Average rate of heat gained by the
1,2,n
burners or elements on, and actual control settings). test space at predetermined flow rates.
12.3.3.3 E , Btu/h—Average rate of heat removed from
exh
12.2 Apparatus—Describe the physical characteristics of
the test space out of the hood energy exhaust rate.
the airtight room, exhaust and makeup air systems, and
12.3.3.4 E , Btu/h—Average rate of energy gained by the
food
installed instrumentation.
food product over the period T .
test
12.3 Data Acquisition:
12.3.3.5 E , Btu—Latent energy gained by the food
food,lat
12.3.1 The following parameters are determined or known
product to vaporize some of its water content.
prior to each test run:
12.3.3.6 E , Btu—Sensible energy gained by the food
food,sens
12.3.1.1 α, an operator used to offset latent losses from
product to bring it from its initial temperature to its final
combustion, defined as equal to 0.096 for hooded gas
temperature.
appliances, and zero for electric appliances.
12.3.3.7 P , dimensionless—Pressure correction factor.
cf
12.3.1.2 HV, Btu/ft —Higher (gross) saturated heating
12.3.3.8 T , dimensionless—Temperature correction factor.
cf
value of natural gas.
12.3.3.9 scfm , scfm—Flow rate of makeup air supplied
tree
12.3.1.3 cfm , predetermined test flow rates.
1,2,n from the test space at standard density air.
12.3.1.4 C , specific heat of dry air, 0.24 Btu/[lb ·°F].
pa a 12.3.3.10 M , lb/h—Total mass flow rate of air supplied
sup
12.3.1.5 C , specific heat of water vapor, 0.44 Btu/[lb ·°F]
pv a by the system.
12.3.1.6 R , gas constant for dry air, 53.352 ft·lb/[lb ·°F].
12.3.3.11 W ,lb /lb —Equivalent humidity ratio of
a f m
sup v a
12.3.2 The following parameters are monitored and re-
makeup air supplied from the hood and test space.
corded during each test run or at the end of each test run, or
12.3.3.12 W* ,lb /lb —Humidity ratio at saturation of
s,tree v a
both:
makeup air supplied from the test space.
12.3.2.1 V , cubic feet, ft —Volume of gas consumed by
12.3.3.13 W ,lb /lb —Humidity ratio of makeup air sup-
gas
tree v a
the appliance(s) over the test period.
plied from the test space.
12.3.2.2 cfm , cubic feet per minute, cfm—Average flow
12.3.3.14 RH , %—Relative humidity of air supplied
gas
tree
rate of combustion gas consumed over the test period.
from the test space.
12.3.2.3 E , Btu/h—Average rate of energy consumed by
12.3.3.15 v , (ft /lb )—Specific volume of makeup air
ctrl tree a
controls, indicator lamps, fans, or other accessories associated
supplied from the test space.
with cooking appliance(s).
12.3.4 The following are optional parameters and could be
12.3.2.4 E , Btu/h—Average rate of energy consumed by
calculated at the end of each test run:
app
burners of gas appliances, or heating elements of electric
12.3.4.1 h , Btu/lb —Specific enthalpy of makeup air
tree a
appliances, to maintain set operating temperature.
supplied from the test space.
12.3.2.5 E , Btu/h—Average rate of total energy (that is,
12.3.4.2 H , Btu/h—Total enthalpy of makeup air supplied
input tot
E +E ) consumed by the appliance(s). from the system.
app ctrl
12.3.2.6 ∆P , in. H O—Static pressure differential be- 12.3.4.3 E , Btu/h—Energy of makeup air supplied from
neut 2 tree
tweeninsideandoutsidethetestspace,measuredattheneutral
the test space.
zone of the test space. 12.3.4.4 E , Btu/h—Energy of exhaust air leaving the test
exh
12.3.2.7 P , in. Hg—Gas line gage pressure. system.
gas
12.3.2.8 Bp, in. Hg—Ambient barometric pressure. 12.3.4.5 M , lb/min—Total exhaust mass flow rate.
exh
12.3.2.9 cfm , cubic feet per minute, cfm—Actual flow
tree
12.4 Calculation and Reporting of Test Results—The pre-
rate of makeup air supplied from the test space.
ceding quantities are calculated for each tested exhaust rate,
12.3.2.10 T , °F—Average dry bulb temperature of supply
is
thenreportedforthespecifichood/appliance(s)combinationor
air into the test space.
exhaust flow rate, or plotted over the range of the tested
12.3.2.11 T , °F—Average dry bulb temperature of ex-
exh exhaust rates. Average data over 2 h for thermostatically
haust air.
controlled appliances and 1 h for non-thermostatically con-
12.3.2.12 T , °F—Average dry bulb temperature of
tree trolled appliances. Whenever necessary, refer to 12.3 for the
makeup air supplied from the test space, that is crossing the
definition of symbols used throughout this test method. The
plane of aspirated temperature tree(s).
complete description of relevant equations is provided in
12.3.2.13 T , °F—Average dry bulb temperature of test
space Appendix X1.
space.
12.4.1 Energy rates can be reported for a particular hood/
12.3.2.14 T ,°F—Averagedrybulbtemperatureofthegas
appliance(s) system at a specific exhaust flow rate with
gas
consumed by the appliance(s).
associated uncertainty.
12.3.2.15 T , °F—Average wet bulb temperature of test
12.4.2 The data can be used to generate energy rate curves
w,tree
space air, measured at the aspirated temperature tree(s) plane.
over a range of flow rates. It is useful to make two graphs for
12.3.2.16 T , min—Elapsed time of the test run.
each test run. The first graph is a
...