ASTM F2976-13

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.

General Information

• Status: Historical
• Publication Date: 31-May-2013
• ICS: 91.140.30 - Ventilation and air-conditioning systems
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.07 - Commercial Kitchen Ventilation

Relations

• Replaces: ASTM F2976-12 - Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems
• Effective Date: 01-Jun-2013

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: F2976 − 13 An American National Standard
Standard Practice for
Determining the Field Performance of Commercial Kitchen
1
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
2
2.1 ASTM Standards:
1.1 This Standard Practice determines the energy savings
F2975Test Method for Measuring the Field Performance of
potential of Commercial Kitchen Demand Control Ventilation
Commercial Kitchen Ventilation Systems
(CKDCV)systemsbyoutliningaproceduretomeasuresystem
2.2 Other Standards:
performance.
3
Standard 154Ventilation of Cooking Processes
1.1.1 FanenergysavingspotentialofaCommercialKitchen
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
that comprise the system for ventilating a commercial kitchen.
1.3 This CKDCV field test protocol does not apply to other
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
makes up based on the cooking load.
1.4 Units—The values stated in inch-pound units are to be
3.1.4 duty rating—categories of cooking equipment based
regarded as standard. The values given in parentheses are
onthestrengthofthethermalplumeandthequantityofgrease,
mathematical conversions to SI units that are provided for
smoke, heat, water vapor, and combustion products produced.
information only and are not considered standard.
Categories include light duty, medium duty, heavy duty, and
1.5 This standard does not purport to address all of the
extra heavy duty.
safety concerns, if any, associated with its use. It is the
3.1.5 engineered hood—a hood that has been engineered to
responsibility of the user of this standard to establish appro-
facilitate the flow of exhaust air such that it may be exempt
priate safety and health practices and determine the applica-
from International and Uniform Mechanical code-specified
bility of regulatory limitations prior to use.
exhaust rates if listed to UL 710.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
1
This practice is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.07 on Standards volume information, refer to the standard’s Document Summarypageon
Commercial Kitchen Ventilation. the ASTM website.
3
CurrenteditionapprovedJune1,2013.PublishedJuly2013.Originallyapproved Available from American Society of Heating, Refrigerating, and Air-
in 2012. Last previous edition approved in 2012 as F2976–12. DOI: 10.1520/ Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
F2976-13. 30329, http://www.ashrae.org.vailable from
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2976 − 13
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
sides of the hood and dispersed vertically through a perforated
3.1.7 make up air unit (MAU)—the equipment that brings
air diffuser.
make up air in
...

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.
Designation: F2976 − 12 F2976 − 13
Standard Practice for
Determining the Field Performance of Commercial Kitchen
1
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. 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 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.
2. Referenced Documents
2
2.1 ASTM Standards:
F2975 Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
2.2 Other Standards:
3
Standard 154 Ventilation of Cooking Processes
3. Terminology
3.1 Definitions:
3.1.1 capture and containment (C&C)—the ability of the hood to capture and contain grease laden cooking vapors, convective
heat and other products of cooking processes. Hood capture refers to the products getting into the hood reservoir from the area
under the hood, while containment refers to these products staying in the hood reservoir and not spilling out into the space adjacent
to the hood.
3.1.2 commercial kitchen ventilation system (CKV system)—hoods, fans, make up air units, and other specialized equipment that
comprise the system for ventilating a commercial kitchen.
3.1.3 commercial kitchen exhaust demand control ventilation system (CKDCV system)—a control system that varies the amount
of airflow a kitchen ventilation system exhausts and makes up based on the cooking load.
1
This test method practice 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, 2012June 1, 2013. Published December 2012July 2013. Originally approved in 2012. Last previous edition approved in 2012 as
F2976 – 12. DOI: 10.1520/F2976-12.10.1520/F2976-13.
2
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.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.vailable from
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2976 − 13
3.1.4 duty rating—categories of cooking equipment based on the strength of the thermal plume and the quantity of grease,
smoke, heat, water vapor, and combustion products produced. Categories include light duty, medium duty, heavy duty, and extra
heavy duty.
3.1.5 engineered hood—a hood that has been engineered to facilitate the flow of exhaust air such that it may be exempt from
International and Uniform Mechanical code-specified exhaust
...