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ASTM F2519-05(2015)

(Test Method)

Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors

Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors

SIGNIFICANCE AND USE
5.1 The pressure drop results can be added to the pressure drops of other components in an exhaust system to determine the total exhaust fan pressure requirement.  
5.2 The particulate capture efficiency can be used with known particulate size emission data for a cooking appliance-food product combination to determine the total mass of grease particles captured by the filter, the total mass of grease particles that pass through the filter, and the particle size distribution of the grease particles that pass through the filter. Fig. 1 shows an example particle capture efficiency curve.
SCOPE
1.1 This test method can be used to determine the grease particle capture efficiency of components and systems used in commercial kitchens to capture grease effluent prior to entering the exhaust duct. The results can be used to select a filter system best suited to a particular application.  
1.2 This test method is applicable to filter components and systems. The performance information is obtained for new or clean filters and does not include the performance of used or loaded filters.  
1.3 The filter can be evaluated with respect to the following (where applicable):  
1.3.1 Pressure drop as a function of airflow through the filter (10.3), and  
1.3.2 Particulate capture efficiency by particle size (10.4).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only.  
1.5 This test method 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Oct-2015
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

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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: F2519 − 05 (Reapproved 2015) An American National Standard
Standard Test Method for
Grease Particle Capture Efficiency of Commercial Kitchen
1
Filters and Extractors
This standard is issued under the fixed designation F2519; 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.
3
1. Scope 2.2 ISO Standard:
ISO Standard 3966, Measurement of Fluid Flow in Closed
1.1 This test method can be used to determine the grease
Conduits—VelocityArea Method Using Pitot StaticTubes
particle capture efficiency of components and systems used in
commercial kitchens to capture grease effluent prior to entering
3. Terminology
the exhaust duct. The results can be used to select a filter
3.1 Definitions:
system best suited to a particular application.
3.1.1 airflow rate, n—volumetric flow rate of air that passes
1.2 This test method is applicable to filter components and
through a filter or a bank of filters.
systems. The performance information is obtained for new or
3.1.2 capture effıciency, n—proportion of aerosol particles
clean filters and does not include the performance of used or
removed by a filter as a function of particle size, usually
loaded filters.
expressed as a percentage.
1.3 The filter can be evaluated with respect to the following
3.1.3 cartridge filter, n—removable extractor, a removable,
(where applicable):
integral component of listed exhaust hoods, which is typically
1.3.1 Pressuredropasafunctionofairflowthroughthefilter
constructed of stainless steel and containing a series of
(10.3), and
horizontal baffles designed to remove grease and drain it into a
container.
1.3.2 Particulate capture efficiency by particle size (10.4).
3.1.4 fixed extractor, n—water-wash hood or linear slot
1.4 The values stated in inch-pound units are to be regarded
hood, a fixed, integral component of listed exhaust hoods,
as standard. The values given in parentheses are for informa-
which is typically constructed of stainless steel and containing
tion only.
aseriesofhorizontalbafflesthatrunthefulllengthofthehood.
1.5 This test method may involve hazardous materials,
3.1.5 grease filter, n—device installed into a hood to capture
operations, and equipment. This standard does not purport to
grease effluent before it enters the exhaust duct. Several
address all of the safety concerns, if any, associated with its
identical devices may be installed in parallel in a hood. The
use. It is the responsibility of the user of this standard to
device may consist of more than one component or section.
establish appropriate safety and health practices and deter-
3.1.6 pressure drop, n—change in static pressure between
mine the applicability of regulatory limitations prior to use.
the front surface of the grease filter and its rear surface under
the rated airflow rate conditions.
2. Referenced Documents
3.1.7 reference hood, n—Type I exhaust hood used for the
2
2.1 ASHRAE Standard:
“no extractors” condition when measuring the efficiency and
ANSI/ASHRAE Standard 52.2-1999, Method of Testing
pressure drop of fixed extractor hoods. This is typically the
General Ventilation Air-Cleaning Devices for Removal
same hood that is used for testing removable grease filters and
Efficiency by Particle Size
removable cartridge filters.
3.2 Symbols:
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
E = capture efficiency
Commercial Kitchen Ventilation.
n = number of sample sets
Current edition approved Nov. 1, 2015. Published December 2015. Originally
ɛ1
approved in 2005. Last previous edition approved in 2011 as F2519 – 05 (2011) .
DOI: 10.1520/F2519-05R15.
2
Available from American Society of Heating, Refrigerating, and Air-
3
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from International Organization for Standardization (ISO), 1 rue de
30329. Varembé, Case postale 56, CH-1211, Geneva 20, Switzerland.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2519 − 05 (2015)
equivalent 250 cfm per linear foot (width) of filter (based on
P = penetration
external filter dimensions).
t = t distribution variable
4.3.1 Performancemayalsobeevaluatedatotherairflowsin
T = sampling time
W = counts of each size range (or channel) with test accordance with manufacturer recommendations (see Appen-
device(s) installed dix X1).
WO = counts of each size range (or channel) without test
4.4 Balanced makeup air shall be provided
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM 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.
´1
Designation: F2519 − 05 (Reapproved 2011) F2519 − 05 (Reapproved 2015)An American National Standard
Standard Test Method for
Grease Particle Capture Efficiency of Commercial Kitchen
1
Filters and Extractors
This standard is issued under the fixed designation F2519; 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
ε NOTE—Corrected Table 6 editorially in March 2014.
1. Scope
1.1 This test method can be used to determine the grease particle capture efficiency of components and systems used in
commercial kitchens to capture grease effluent prior to entering the exhaust duct. The results can be used to select a filter system
best suited to a particular application.
1.2 This test method is applicable to filter components and systems. The performance information is obtained for new or clean
filters and does not include the performance of used or loaded filters.
1.3 The filter can be evaluated with respect to the following (where applicable):
1.3.1 Pressure drop as a function of airflow through the filter (10.3), and
1.3.2 Particulate capture efficiency by particle size (10.4).
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information
only.
1.5 This test method 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASHRAE Standard:
ANSI/ASHRAE Standard 52.2-1999, Method of Testing General Ventilation Air-Cleaning Devices for Removal Efficiency by
Particle Size
3
2.2 ISO Standard:
ISO Standard 3966, Measurement of Fluid Flow in Closed Conduits—Velocity Area Method Using Pitot Static Tubes
3. Terminology
3.1 Definitions:
3.1.1 airflow rate, n—volumetric flow rate of air that passes through a filter or a bank of filters.
3.1.2 capture effıciency, n—proportion of aerosol particles removed by a filter as a function of particle size, usually expressed
as a percentage.
3.1.3 cartridge filter, n—removable extractor, a removable, integral component of listed exhaust hoods, which is typically
constructed of stainless steel and containing a series of horizontal baffles designed to remove grease and drain it into a container.
3.1.4 fixed extractor, n—water-wash hood or linear slot hood, a fixed, integral component of listed exhaust hoods, which is
typically constructed of stainless steel and containing a series of horizontal baffles that run the full length of the hood.
3.1.5 grease filter, n—device installed into a hood to capture grease effluent before it enters the exhaust duct. Several identical
devices may be installed in parallel in a hood. The device may consist of more than one component or section.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.07 on Commercial
Kitchen Ventilation.
Current edition approved Oct. 1, 2011Nov. 1, 2015. Published January 2012December 2015. Originally approved in 2005. Last previous edition approved in 20052011
ɛ1
as F2519 – 05.F2519 – 05 (2011) . DOI: 10.1520/F2519-05R11E01.10.1520/F2519-05R15.
2
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
3
Available from International Organization for Standardization (ISO), 1 rue de Varembé, Case postale 56, CH-1211, Geneva 20, Switzerland.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2519 − 05 (2015)
3.1.6 pressure drop, n—change in static pressure between the front surface of the grease filter and its rear surface under the rated
airflow rate conditions.
3.1.7 reference hood, n—Type I exhaust hood used for the “no extractors” condition when measuring the efficiency and pressure
drop of fixed extractor hoods. This is typically the same hood that is used for testing removable grease filters and removable
cartridge filters.
3.2 Symbols:
E = capture efficiency
n = number of sample set
...

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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