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ASTM F2474-09

(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
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) . 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.
Parametric Studies:
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:
The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant.
Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant.
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Sep-2009
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
Current Stage
Ref Project

Relations

Replaces
ASTM F2474-05 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Effective Date
01-Oct-2009
Replaced By
ASTM F2474-14 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
Effective Date
01-Nov-2014
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Oct-2009
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2009
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2009
Referred By
ASTM F2800-11(2017) - Standard Specification for Recirculating Hood System for Cooking Appliances
Effective Date
01-Oct-2009

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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2474 − 09 AnAmerican National Standard
Standard Test Method for
Heat Gain to Space Performance of Commercial Kitchen
1
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 F1704Test Method for Capture and Containment Perfor-
mance of Commercial Kitchen Exhaust Ventilation Sys-
1.1 This test method covers the determination of appliance
tems
heat gain to space derived from the measurement and calcula-
F1784Test Method for Performance of a Pasta Cooker
tion of appliance energy consumption, energy exhausted, and
F1785Test Method for Performance of Steam Kettles
energy to food, based on a system energy balance, parametric
F1787Test Method for Performance of Rotisserie Ovens
evaluation of operational or design variations in appliances,
F1817Test Method for Performance of Conveyor Ovens
hoods, or replacement air configurations.
F1991Test Method for Performance of Chinese (Wok)
1.2 The values stated in inch-pound units are to be regarded
Ranges
as standard. The values given in parentheses are mathematical
F1964Test Method for Performance of Pressure Fryers
conversions to SI units that are provided for information only
F1965Test Method for Performance of Deck Ovens
and are not considered standard.
F2093Test Method for Performance of Rack Ovens
1.3 This standard does not purport to address all of the
F2144Test Method for Performance of Large Open Vat
safety concerns, if any, associated with its use. It is the Fryers
responsibility of the user of this standard to establish appro-
F2237Test Method for Performance of Upright Overfired
priate safety and health practices and determine the applica- Broilers
bility of regulatory limitations prior to use.
F2239Test Method for Performance of Conveyor Broilers
4
2.2 ASHRAE Standard:
2. Referenced Documents
ASHRAE Guideline 2-1986 (RA96)Engineering Analysis
2
2.1 ASTM Standards: of Experimental Data
F1275Test Method for Performance of Griddles ASHRAE Terminology of Heating, Ventilation, Air-
F1361Test Method for Performance of Open Deep Fat Conditioning, and Refrigeration
5
Fryers
2.3 ANSI Standards:
F1484Test Methods for Performance of Steam Cookers
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
F1496Test Method for Performance of Convection Ovens
Method of Testing Fans for Rating
F1521Test Methods for Performance of Range Tops
NOTE 1—The replacement air and exhaust system terms and their
F1605 Test Method for Performance of Double-Sided
definitions are consistent with terminology used by theAmerican Society
Griddles 6
of Heating, Refrigeration, and Air Conditioning Engineers. Where there
F1639Test Method for Performance of Combination Ovens
are references to cooking appliances, an attempt has been made to be
3
(Withdrawn 2012) consistent with terminology used in the test methods for commercial
cooking appliances. For each energy rate defined as follows, there is a
F1695Test Method for Performance of Underfired Broilers
correspondingenergyconsumptionthatisequaltotheaverageenergyrate
multiplied by elapsed time. Electric energy and rates are expressed in W,
kW, and kWh. Gas energy consumption quantities and rates are expressed
1
This test method is under the jurisdiction of ASTM Committee F26 on Food in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliances
Service Equipment and is the direct responsibility of Subcommittee F26.07 on are based on the higher heating value of natural gas.
Commercial Kitchen Ventilation.
Current edition approved Oct. 1, 2009. Published November 2009. Originally
approved in 2005. Last previous edition approved in 2005 as F2474–05. DOI:
4
10.1520/F2474-09. Available from American Society of Heating, Refrigerating, and Air-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 30329
5
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
3 6
The last approved version of this historical standard is referenced on The boldface numbers in parentheses refer to the list of references at the end
www.astm.org. of these test methods.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2474 − 09
3. Terminolo
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation:F2474–05 Designation: F2474 – 09
Standard Test Method for
Heat Gain to Space Performance of Commercial Kitchen
1
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. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method 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.
1.2The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information
only.
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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
F1275 Test Method for Performance of Griddles
F1361 Test Method for Performance of Open Deep Fat Fryers
F1484 Test Methods for Performance of Steam Cookers
F1496 Test Method for Performance of Convection Ovens
F1521 Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided Griddles
F1639 Test Method for Performance of Combination Ovens
F1695 Test Method for Performance of Underfired Broilers
F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
F1784 Test Method for Performance of a Pasta Cooker
F1785 Test Method for Performance of Steam Kettles
F1787 Test Method for Performance of Rotisserie Ovens
F1817 Test Method for Performance of Conveyor Ovens
F1991 Test Method for Performance of Chinese (Wok) Ranges
F1964 Test Method for Performance of Pressure and Kettle Fryers
F1965 Test Method for Performance of Deck Ovens
F2093 Test Method for Performance of Rack Ovens
F2144 Test Method for Performance of Large Open Vat Fryers
F2237 Test Method for Performance of Upright Overfired Broilers
F2239 Test Method for Performance of Conveyor Broilers
3
2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986 (RA96) Engineering Analysis of Experimental Data
ASHRAE Terminology of Heating, Ventilation, Air-Conditioning, and Refrigeration
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.07 on Commercial
Kitchen Ventilation.
Current edition approved March 1, 2005. Published March 2005. DOI: 10.1520/F2474-05.
Current edition approved Oct. 1, 2009. Published November 2009. Originally approved in 2005. Last previous edition approved in 2005 as F2474 – 05. DOI:
10.1520/F2474-09.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book ofASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2474 – 09
4
2.3 ANSI Standards:
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory Method of Testing Fans for Rating
NOTE 1—The replacement air and exhaust system terms and their definitions are consistent with terminology used by theAmerican Society of Heating,
5
Refrigeration, and Air Conditioning Engineers. Where there are references to cooking appliances, an attempt has been made to be consistent with
terminology used in the test methods for commercial cooking appliances. For each energy rate defined as follows, there is a corresponding energy
consumption that is equal to the average energy rate multiplied by elapsed time. Electric energy and rates are expressed in W, kW, and kW
...

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1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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ASTM
ASTM F1047-17(2023)(Specification)
Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.  
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.  
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.  
1.4 This specification may involve hazardous materials, operations, and equipment. 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.  
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

  • Standard
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  • Standard
    9 pages
    English language
    sale 15% off