ASTM F2976-12
(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 Standard 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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F2976 − 12
StandardPractice 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.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
1.1 This Standard Practice determines the energy savings 2.1 ASTM Standards:
potential of Commercial Kitchen Demand Control Ventilation F2975Test Method for Measuring the Field Performance of
(CKDCV)systemsbyoutliningaproceduretomeasuresystem Commercial Kitchen Ventilation Systems
2.2 Other Standards:
performance.
1.1.1 FanenergysavingspotentialofaCommercialKitchen Standard 154Ventilation of Cooking Processes
Demand Control Ventilation system will be determined.
3. Terminology
1.1.2 Thermal energy savings potential of a Commercial
3.1 Definitions:
Kitchen Demand Control Ventilation system will be deter-
3.1.1 capture and containment (C&C)—the ability of the
mined.
hood to capture and contain grease laden cooking vapors,
1.2 This Standard Practice applies to commercial kitchen
convectiveheatandotherproductsofcookingprocesses.Hood
exhaust and supply demand control ventilation system in the
capture refers to the products getting into the hood reservoir
following foodservice establishments: Casino hotel foodser-
fromtheareaunderthehood,whilecontainmentreferstothese
vice facilities, commercial cafeterias, full service restaurant,
products staying in the hood reservoir and not spilling out into
hotel foodservice facility, quick service restaurant, school
the space adjacent to the hood.
cafeteria, supermarket, health care foodservice facility. See
3.1.2 commercial kitchen ventilation system (CKV system)—
Appendix X1 for descriptions of facilities.
hoods,fans,makeupairunits,andotherspecializedequipment
1.3 This CKDCV field test protocol does not apply to other
that comprise the system for ventilating a commercial kitchen.
demand control ventilation applications such as building
3.1.3 commercial kitchen exhaust demand control ventila-
heating, ventilation, and air-conditioning (HVAC) applications
tion system (CKDCV system)—a control system that varies the
or laboratory applications.
amount of airflow a kitchen ventilation system exhausts and
1.4 Units—The values stated in inch-pound units are to be
makes up based on the cooking load.
regarded as standard. The values given in parentheses are
3.1.4 duty rating—categories of cooking equipment based
mathematical conversions to SI units that are provided for
onthestrengthofthethermalplumeandthequantityofgrease,
information only and are not considered standard.
smoke, heat, water vapor, and combustion products produced.
1.5 This standard does not purport to address all of the
Categories include light duty, medium duty, heavy duty, and
safety concerns, if any, associated with its use. It is the
extra heavy duty.
responsibility of the user of this standard to establish appro-
3.1.5 engineered hood—a hood that has been engineered to
priate safety and health practices and determine the applica-
facilitate the flow of exhaust air such that it may be exempt
bility of regulatory limitations prior to use.
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
This test method is under the jurisdiction of ASTM Committee F26 on Food Standardsvolumeinformation,refertothestandard’sDocumentSummarypageon
Service Equipment and is the direct responsibility of Subcommittee F26.07 on the ASTM website.
Commercial Kitchen Ventilation. Available from American Society of Heating, Refrigerating, and Air-
Current edition approved Oct. 1, 2012. Published December 2012. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F2976-12. 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 − 12
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.
ducedintothekitchenthroughaplenuminfrontandalongthe
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
directlyintothehoodthroughanintegratedhoodplenumalong
exhaust rates per local jurisdictions.
the front of the hood.
3.1.9 Type I exhaust hood—akitchenexhausthooddesigned
4. Summary of Practice
forremovinggreaseandsmoke,includinggaseous,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
frontedgeofthehooddoesnotoverhangtheappliances,butis
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.
beselectedwithaninputrangecorrespondingtothemaximum
3.1.12.3 double island canopy—a hood that covers cooking
amperage of each fan motor and must have an accuracy of
equipment that is in a back to back configuration.
61% 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
eitheraveragepowerorcumulativeenergyperloggedinterval.
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, e.g., 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
thekitchenverticallythroughanintegratedhoodplenumalong
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:
thekitchenverticallythroughanintegratedhoodplenumalong
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. existingCKVsystemcontrolstrategy,hoodstyle(s),hoodfilter
F2976 − 12
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)Take a one-time measurement of fan power (kW) and
number of hoods, length, depth & height of (each) hood, and
distance of hood above the floor. powerfactorwiththesystematfullpower.Thefanmotormust
havereachedandremainatasteadystateconditionatthepeak
6.2.1.3 Gather information on the equipment under (each)
exhaustratefortheentiredurationofthemonitoring.Rampup
hood including, at a minimum, a digital photo of the cook line
and ramp down from variable speed conditions must not be
and a list of the equipment types (e.g., fryer, convection oven,
included in the monitoring period.
steamer, etc.). Optional information may include the duty
6.2.2 System Retrofit or Adjustment:
rating of equipment under hood(s), description of cooking
process (made to order, batch) including typical loading per 6.2.2.1 For systems without DCV, install and commission
the DCV system according to manufacturer instructions and
ASTM method if applicable, types of food cooked on equip-
industry best practices. Commissioning must include perfor-
ment under (each) hood, appliance input fuels, hot water
mance testing ensuring capture and containment under typical
temperature,andanyotherinformationthatmaybepertinentto
useconditions(bothheavyandpartialcookingcapacityloads).
the performance of the CKV and DCV system.
See ASHRAE Standard 154 for guidance on capture and
6.2.1.4 Gatherexhaustandsupplyfanmotornameplatedata
containment verification procedures.
for each fan motor: manufacturer, model number, phase,
6.2.2.2 For systems with DCV installed, restore the DCV
voltage, current, speed, rated HP, nominal efficiency.
system controls and verify proper system performance.
6.2.1.5 Gather VFD information, if applicable:
6.2.2.3 Any additional performance enhancements to the
manufacturer, model number, rated HP.
CKV system made at this time must be noted and reported.
6.2.1.6 Gather design information for exhaust and supply
6.2.3 New System Monitoring:
airflow rates and motor speeds if available.
6.2.3.1 Use the previously installed electrical instrumenta-
6.2.1.7 Verify CKV system capture and containment.
tion on each exhaust and MUA circuit to monitor electrical
(1)A hood performance test shall be conducted with all
usage of the corresponding fan motors for a minimum of two
appliances under the hood at operating temperatures, with all
weeks. Average power (kW), cumulative energy (kWh) and
sources of outdoor air providing makeup air for the hood
power factor shall be logged at intervals no greater than 5
operating and with all sources of recirculated air providing
minutes. Instantaneous power (kW) and cumulative energy
conditioning for the space in which the hood is located
(kWh)shallbesampledaminimumofonceevery1minuteand
operating.
averaged and logged at intervals no greater than 5 minutes.
(2)Capture and containment shall be verified visually by
6.3 Test Method for Heating and Cooling Energy Consump-
observing smoke or steam produced by actual cooking opera-
tion and Savings:
tion and/or by visually seeding the thermal plume using
devicessuchassmokecandlesorsmokepuffers.Smokebombs 6.3.1 Baseline Evaluation:
shall not be used (note: smoke bombs typically create a large
6.3.1.1 Take a one-time exhaust and, if dedicated MUA
volume of effluent from a point source and do not necessarily
system, MUA airflow measurement at maximum exhaust
confirm whether the cooking effluent is being captured). For
airflow.
someappliances(e.g.,broilers,griddles,fryers),actualcooking
6.3.1.2 For systems without DCV previously installed:
atthenormalproductionrateisareliablemethodofgenerating
(1)Measure exhaust and MUAairflow rates (CFM) during
smoke. Other appliances that typically generate hot moist air
appliance idle conditions. Measurements must be direct mea-
without smoke (e.g., ovens, steamers) need seeding of the
surements made using either the hood manufacturer’s hood
thermal plume with artificial smoke to verify capture and
balance protocol (contact manufacturer for protocol) or indus-
containment.
try best practices. Direct measurement must include data
6.2.1.8 Monitor fan energy use of existing system. qualityverificationatthebeginningofthetest.Whenpossible,
(1)For sites without a previously installed DCV system: compare original air balance reports with monitored data to
reinforce validity of methodology and measurements.
(a)Install electrical meters/loggers on each exhaust and
supply fan electrical motor circuit at the breaker panel or
6.3.1.3 ForsystemswithDCVsystemspreviouslyinstalled:
within the VFD enclosure (input side of the VFD).
(1)If the DCV system does not have an integrated fre-
(b)Monitor electrical usage of the corresponding fan
quency monitoring system that meets data interval and record-
motor(s) for two weeks. Average power (kW), cumulative
ing requirements outlined below, install analog input signal
energy (kWh) and power factor shall be logged at intervals no
loggersontheexhaustfanVFDand,ifdedicatedMUAsystem,
greater than 5 minutes. Instantaneous power (kW) and cumu-
MUA fan VFD.
lative energy (kWh) shall be sampled at a minimum of once (2)Usethek
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