ASTM F1704-12(2017)

Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems

SIGNIFICANCE AND USE
5.1 Threshold of Capture and Containment—This test method describes flow visualization techniques that are used to determine the threshold of capture and containment (C&C) for idle and specified heavy cooking conditions. The threshold of C&C can be used to estimate minimum flow rates for hood/appliance systems.  
5.2 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:  
5.2.1 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 make-up air location, direction, and volume, can be varied with constant appliance and hood variables.
SCOPE
1.1 Characterization of capture and containment performance of hood, appliance(s), and replacement air system during cooking and non-cooking conditions (idle):  
1.2 Parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.  
1.3 The test method to determine heat gain to space from commercial kitchen ventilation/appliance systems has been re-designated as Test Method F2474.  
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this 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.  
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.

General Information

• Status: Historical
• Publication Date: 31-Mar-2017
• ICS: 91.140.30 - Ventilation and air-conditioning systems
• ICS: 97.040.99 - Other kitchen equipment
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.07 - Commercial Kitchen Ventilation

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: F1704 − 12 (Reapproved 2017) An American National Standard
Standard Test Method for
Capture and Containment Performance of Commercial
Kitchen Exhaust Ventilation Systems
This standard is issued under the fixed designation F1704; 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 F1521Test Methods for Performance of Range Tops
F1605 Test Method for Performance of Double-Sided
1.1 Characterization of capture and containment perfor-
Griddles
mance of hood, appliance(s), and replacement air system
F1639Test Method for Performance of Combination Ovens
during cooking and non-cooking conditions (idle):
(Withdrawn 2012)
1.2 Parametric evaluation of operational or design varia-
F1695Test Method for Performance of Underfired Broilers
tions in appliances, hoods, or replacement air configurations.
F1784Test Method for Performance of a Pasta Cooker
F1785Test Method for Performance of Steam Kettles
1.3 The test method to determine heat gain to space from
commercial kitchen ventilation/appliance systems has been F1787Test Method for Performance of Rotisserie Ovens
F1817Test Method for Performance of Conveyor Ovens
re-designated as Test Method F2474.
F1964Test Method for Performance of Pressure Fryers
1.4 The values stated in inch-pound units are to be regarded
F1965Test Method for Performance of Deck Ovens
asstandard.Nootherunitsofmeasurementareincludedinthis
F1991Test Method for Performance of Chinese (Wok)
standard.
Ranges
1.5 This standard does not purport to address all of the
F2093Test Method for Performance of Rack Ovens
safety concerns, if any, associated with its use. It is the
F2144Test Method for Performance of Large Open Vat
responsibility of the user of this standard to establish appro-
Fryers
priate safety and health practices and determine the applica-
F2237Test Method for Performance of Upright Overfired
bility of regulatory limitations prior to use.
Broilers
1.6 This international standard was developed in accor-
F2239Test Method for Performance of Conveyor Broilers
dance with internationally recognized principles on standard-
F2474Test Method for Heat Gain to Space Performance of
ization established in the Decision on Principles for the
Commercial Kitchen Ventilation/Appliance Systems
Development of International Standards, Guides and Recom-
2.2 ASHRAE Standards:
mendations issued by the World Trade Organization Technical
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
Barriers to Trade (TBT) Committee.
of Experimental Data
2.3 ANSI Standard:
2. Referenced Documents
ANSI/ASHRAE 41.2Standard Methods for LaboratoryAir-
2.1 ASTM Standards:
Flow Measurement
F1275Test Method for Performance of Griddles
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
F1361Test Method for Performance of Open Deep Fat
Method of Testing Fans for Rating
Fryers
NOTE 1—The replacement air and exhaust system terms and their
F1484Test Methods for Performance of Steam Cookers
definitions are consistent with terminology used by theAmerican Society
F1496Test Method for Performance of Convection Ovens
of Heating, Refrigeration, and Air Conditioning Engineers, see Ref (1).
Where there are references to cooking appliances, an attempt has been
This test method are under the jurisdiction ofASTM Committee F26 on Food
Service Equipment and are the direct responsibility of Subcommittee F26.07 on The last approved version of this historical standard is referenced on
Commercial Kitchen Ventilation. www.astm.org.
Current edition approved April 1, 2017. Published April 2017. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1996. Last previous edition approved in 2012 as F1704–12. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1704-12R17. 30329.
2 5
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM 4th Floor, New York, NY 10036.
Standards volume information, refer to the standard’s Document Summary page on Theboldfacenumbersinparenthesesrefertothelistofreferencesattheendof
the ASTM website. these test methods.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1704 − 12 (2017)
made to be consistent with terminology used in the test methods for
3.1.11.1 ceiling diffuser, n—outlet discharging supply air
commercial cooking appliances. For each energy rate defined as follows,
parallel to the ceiling either radially or in specific directions
there is a corresponding energy consumption that is equal to the average
(for example, two-way, three-way, or four-way).
energy rate multiplied by elapsed time. Electric energy and rates are
expressed in W, kW, and kWh. Gas Energy consumption quantities and
3.1.11.2 displacement diffuser, n—outlet supplying low ve-
rates are expressed in Btu, kBtu, and kBtu/h. Energy rates for natural
locity air at or near floor level.
gas-fueledappliancesarebasedonthehigherheatingvalueofnaturalgas.
3.1.11.3 grille, n—frame enclosing a set of either vertical or
horizontal vanes (single deflection grill) or both (double
3. Terminology
deflection grill).
3.1 Definitions of Terms Specific to This Standard:
3.1.12 integrated hood plenums, n—see below.
3.1.1 aspect ratio, n—ratio of length to width of an opening
or grill.
3.1.12.1 air curtain supply, n—replacement air delivered
directly to the interior plenum of an exhaust hood such that it
3.1.2 energy rate, n—average rate at which an appliance
is introduced vertically downward, typically from the front
consumes energy during a specified condition (for example,
edge of the hood.
idle or cooking).
3.1.12.2 backwall supply, n—replacement air delivered be-
3.1.3 cooking energy consumption rate, n—average rate of
hind and below the cooking appliance line, typically through a
energy consumed by the appliance(s) during cooking specified
ducted wall plenum. Sometimes a referred to as rear supply.
in appliance test methods in 2.1.
3.1.3.1 Discussion—In this test method, this rate is mea- 3.1.12.3 front face supply, n—replacement air delivered
directly to an interior plenum of the exhaust hood such that it
suredforheavy-loadcookinginaccordancewiththeapplicable
test method. is introduced into the kitchen space through the front face of
the hood.
3.1.4 exhaust flow rate, n—volumetric flow of air (plus
3.1.12.4 internal supply, n—replacement air delivered di-
other gases and particulates) through the exhaust hood, mea-
rectly to the interior of an exhaust hood such that it is
suredinstandardcubicfeetperminute,scfm(standardlitreper
exhausted without entering the occupied space. Sometimes
second, sL/s). This also shall be expressed as scfm per linear
referred to as short-circuit supply.
foot (sL/s per linear metre) of exhaust hood length.
3.1.12.5 perforated perimeter supply, n—replacement air
3.1.5 fan and control energy rate, n—averagerateofenergy
delivered through perforated supply plenums located at or
consumed by fans, controls, or other accessories associated
slightly below ceiling level and directed downward.
withcookingappliance(s).Thisenergyrateismeasuredduring
preheat, idle, and cooking tests.
3.1.12.6 perforated diffuser, n—face of this ceiling diffuser
typically has a free area of about 50%. It can discharge
3.1.6 hood capture and containment, n—ability of the hood
downward or are available with deflection devices to provide
tocaptureandcontaingrease-ladencookingvapors,convective
for a horizontal discharge.
heat, and other products of cooking processes. Hood capture
refers to the products getting into the hood reservoir from the
3.1.12.7 register, n—grilled equipped with a damper.
area under the hood while containment refers to the products
3.1.12.8 transfer air, n—air transferred from one room to
staying in the hood reservoir.
another through openings in the room envelope.
3.1.7 idle energy consumption rate, n—average rate at
3.1.12.9 slot diffuser, n—long narrow supply air grill or
whichanapplianceconsumesenergywhileitisidling,holding,
diffuser outlet with an aspect ratio generally greater than 10 to
or ready-to-cook, at a temperature specified in the applicable
1.
test method from 2.1.
3.1.13 supply flow rate, n—volumetric flow of air supplied
3.1.8 measured energy input rate, n—maximumorpeakrate
to the exhaust hood in an airtight room, measured in standard
at which an appliance consumes energy measured during
cubic feet per minute, scfm (standard litre per second, sL/s).
appliance preheat, that is, measured during the period of
This also shall be expressed as scfm per linear foot (sL/s per
operation when all gas burners or electric heating elements are
linear metre) of active exhaust hood length. It consists of the
set to the highest setting.
make-up air supplied locally to the exhaust hood (that is,
3.1.9 rated energy input rate, n—maximum or peak rate at
through plenums, diffusers, and so forth) and general replace-
which an appliance consumes energy as rated by the manufac-
ment air supplied through transfer or displacement diffusers.
turer and specified on the appliance nameplate.
3.1.14 threshold of capture and containment, n—conditions
3.1.10 replacement air, n—air deliberately supplied into the
of hood operation in which minimum flow rates are just
space (test room), and to the exhaust hood to compensate for sufficient to capture and contain the products generated by the
the air, vapor, and contaminants being expelled (typically
appliance(s). In this context, two minimum capture and con-
referred to as make-up air); can be dedicated make-up air tainment points can be determined, one for appliance idle
directed locally in the vicinity of the hood, transfer air, or a
condition, and the other for heavy-load cooking condition.
combination.
3.1.15 throw, n—horizontal or vertical axial distance an air
3.1.11 replacement air configurations, n—see below. stream travels after leaving an air outlet before maximum
F1704 − 12 (2017)
stream velocity is reduced to a specified terminal velocity, for 5.2.2 Entire hoods or characteristics of a single hood, such
example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s). as end panels, can be varied with appliances and replacement
air constant.
3.1.16 uncertainty, n—measure of the precision errors in
5.2.3 Replacement air characteristics, such as make-up air
specified instrumentation or the measure of the repeatability of
location, direction, and volume, can be varied with constant
a reported result.
appliance and hood variables.
3.1.17 ventilation, n—that portion of supply air that is
outdoor air plus any recirculated air that has been treated for
6. Apparatus
the purpose of maintaining acceptable indoor air quality.
6.1 The general configuration and apparatus necessary to
perform this test method include either an airtight or a
4. Summary of Test Method
non-airtight as shown schematically in Fig. 1 and Fig. 2. The
4.1 This test method uses flow visualization to determine
minimumvolumeoftheroomshallbe6000ft .Themethodof
the threshold of capture and containment (C&C) of a hood/
airflow measurement differs between the types of room used.
appliance combination under cooking and idle conditions.
The exhaust hood under test is hung and connected to an
exhaust duct and fan. The terminal devices of the make-up air
5. Significance and Use
configuration, if applicable, are ducted and connected to a
5.1 Threshold of Capture and Containment—This test
make-up air fan. The test facility includes the following:
methoddescribesflowvisualizationtechniquesthatareusedto
6.2 Airtight Room, with sealable access door(s), to contain
determine the threshold of capture and containment (C&C) for
the exhaust hood and make-up air configuration to be tested,
idle and specified heavy cooking conditions. The threshold of
with specified cooking appliance(s) to be placed under the
C&C can be used to estimate minimum flow rates for hood/
hood.Theroomairleakageshallnotexceed20scfm(9.4sL/s)
appliance systems.
at 0.2 in. w.c. (49.8 Pa). Complementary replacement air fans
5.2 Parametric Studies—This test method also can be used
are controlled to balance the exhaust rate, thereby maintaining
to conduct parametric studies of alternative configurations of
a negligible static pressure difference between the inside and
hoods, appliances, and replacement air systems. In general,
outsideofthetestroom.Suchafacilityisdescribedindetailin
these studies are conducted by holding constant all configura-
Ref (2). Examples of test facilities are described in Refs (3, 4,
tion and operational variables except the variable of interest.
5).
This test method, therefore, can be used to evaluate the
NOTE 2—Because of potential problems with measurement in the hot,
following:
possibly grease-laden exhaust air stream, exhaust air flow rate can be
5.2.1 The overall system performance with various
determinedbymeasuringthereplacementairflowrateonthesupplyside.
appliances,whileholdingthehoodandreplacementairsystem
This requires the design of an airtight test facility that ensures the supply
characteristics constant. rateequalstheexhaustratesinceairleakageoutsidethesystemboundary,
FIG. 1 Airtight Test Space Cross Section
F1704 − 12 (2017)
FIG. 2 Non-Airtight Test Space Cross Section
thatis,allcomponentsbetweensupplyandexhaustblowersmakingupthe
6.4 Aspirated Temperature Tree(s), for measurement of
system, is negligible.
average temperature of replacement air from the test space
6.2.1 Exhaust and Replacement Air Fans, with variable- crossing the plane of the tree(s) into the hood, see Fig. 3.
speed drives, to allow for operation over a wide range of
6.5 Flow Enhancement Visualization Systems:
exhaust air flow rates.
6.5.1 Optical Systems, such as schlieren visualization (see
6.2.2 Control System and Sensors, to provide for automatic
Fig. 4) and shadowgraph.
or manual adjustment of replacement air flow rate, relative to
6.5.2 Seeding Methods, such as theater fog.
exhaustflowrate,toyieldadifferentialstaticpressurebetween
inside and outside of the airtight room not to exceed 0.05 in.
NOTE 5—The seeding process shall only introduce small amounts of
w.c. (12.5 Pa).
tracer material to avoid disturbances to the airflow. A seeding process
6.2.3 Air Flow Measurement System,AMCA210orequiva- introduces a tracer that artificially seed
...

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: F1704 − 12 F1704 − 12 (Reapproved 2017) An American National Standard
Standard Test Method for
Capture and Containment Performance of Commercial
Kitchen Exhaust Ventilation Systems
This standard is issued under the fixed designation F1704; 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 Characterization of capture and containment performance of hood, appliance(s), and replacement air system during cooking
and non-cooking conditions (idle):
1.2 Parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.
1.3 The test method to determine heat gain to space from commercial kitchen ventilation/appliance systems has been
re-designated as Test Method F2474.
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this
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.
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.
2. Referenced Documents
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 (Withdrawn 2012)
F1695 Test Method for Performance of Underfired Broilers
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
F1964 Test Method for Performance of Pressure Fryers
F1965 Test Method for Performance of Deck Ovens
F1991 Test Method for Performance of Chinese (Wok) Ranges
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
This test method are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subcommittee F26.07 on Commercial
Kitchen Ventilation.
Current edition approved Aug. 1, 2012April 1, 2017. Published October 2012April 2017. Originally approved in 1996. Last previous edition approved in 20092012 as
F1704 – 09.F1704 – 12. DOI: 10.1520/F1704-12.10.1520/F1704-12R17.
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.
The last approved version of this historical standard is referenced on www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1704 − 12 (2017)
F2239 Test Method for Performance of Conveyor Broilers
F2474 Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
2.2 ASHRAE Standards:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
2.3 ANSI Standard:
ANSI/ASHRAE 41.2 Standard Methods for Laboratory Air-Flow Measurement
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 the American Society of Heating,
Refrigeration, and Air Conditioning Engineers, see Ref (1). 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 kWh. Gas Energy
consumption quantities and rates are expressed in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliances are based on the higher heating
value of natural gas.
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 aspect ratio, n—ratio of length to width of an opening or grill.
3.1.2 energy rate, n—average rate at which an appliance consumes energy during a specified condition (for example, idle or
cooking).
3.1.3 cooking energy consumption rate, n—average rate of energy consumed by the appliance(s) during cooking specified in
appliance test methods in 2.1.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
The boldface numbers in parentheses refer to the list of references at the end of these test methods.
3.1.3.1 Discussion—
In this test method, this rate is measured for heavy-load cooking in accordance with the applicable test method.
3.1.4 exhaust flow rate, n—volumetric flow of air (plus other gases and particulates) through the exhaust hood, measured in
standard cubic feet per minute, scfm (standard litre per second, sL/s). This also shall be expressed as scfm per linear foot (sL/s
per linear metre) of exhaust hood length.
3.1.5 fan and control energy rate, n—average rate of energy consumed by fans, controls, or other accessories associated with
cooking appliance(s). This energy rate is measured during preheat, idle, and cooking tests.
3.1.6 hood capture and containment, n—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 the products staying in the hood reservoir.
3.1.7 idle energy consumption rate, n—average rate at which an appliance consumes energy while it is idling, holding, or
ready-to-cook, at a temperature specified in the applicable test method from 2.1.
3.1.8 measured energy input rate, n—maximum or peak rate at which an appliance consumes energy measured during appliance
preheat, that is, measured during the period of operation when all gas burners or electric heating elements are set to the highest
setting.
3.1.9 rated energy input rate, n—maximum or peak rate at which an appliance consumes energy as rated by the manufacturer
and specified on the appliance nameplate.
3.1.10 replacement air, n—air deliberately supplied into the space (test room), and to the exhaust hood to compensate for the
air, vapor, and contaminants being expelled (typically referred to as make-up air); can be dedicated make-up air directed locally
in the vicinity of the hood, transfer air, or a combination.
3.1.11 replacement air configurations, n—see below.
3.1.11.1 ceiling diffuser, n—outlet discharging supply air parallel to the ceiling either radially or in specific directions (for
example, two-way, three-way, or four-way).
3.1.11.2 displacement diffuser, n—outlet supplying low velocity air at or near floor level.
3.1.11.3 grille, n—frame enclosing a set of either vertical or horizontal vanes (single deflection grill) or both (double deflection
grill).
3.1.12 integrated hood plenums, n—see below.
F1704 − 12 (2017)
3.1.12.1 air curtain supply, n—replacement air delivered directly to the interior plenum of an exhaust hood such that it is
introduced vertically downward, typically from the front edge of the hood.
3.1.12.2 backwall supply, n—replacement air delivered behind and below the cooking appliance line, typically through a ducted
wall plenum. Sometimes a referred to as rear supply.
3.1.12.3 front face supply, n—replacement air delivered directly to an interior plenum of the exhaust hood such that it is
introduced into the kitchen space through the front face of the hood.
3.1.12.4 internal supply, n—replacement air delivered directly to the interior of an exhaust hood such that it is exhausted without
entering the occupied space. Sometimes referred to as short-circuit supply.
3.1.12.5 perforated perimeter supply, n—replacement air delivered through perforated supply plenums located at or slightly
below ceiling level and directed downward.
3.1.12.6 perforated diffuser, n—face of this ceiling diffuser typically has a free area of about 50 %. It can discharge downward
or are available with deflection devices to provide for a horizontal discharge.
3.1.12.7 register, n—grilled equipped with a damper.
3.1.12.8 transfer air, n—air transferred from one room to another through openings in the room envelope.
3.1.12.9 slot diffuser, n—long narrow supply air grill or diffuser outlet with an aspect ratio generally greater than 10 to 1.
3.1.13 supply flow rate, n—volumetric flow of air supplied to the exhaust hood in an airtight room, measured in standard cubic
feet per minute, scfm (standard litre per second, sL/s). This also shall be expressed as scfm per linear foot (sL/s per linear metre)
of active exhaust hood length. It consists of the make-up air supplied locally to the exhaust hood (that is, through plenums,
diffusers, and so forth) and general replacement air supplied through transfer or displacement diffusers.
3.1.14 threshold of capture and containment, n—conditions of hood operation in which minimum flow rates are just sufficient
to capture and contain the products generated by the appliance(s). In this context, two minimum capture and containment points
can be determined, one for appliance idle condition, and the other for heavy-load cooking condition.
3.1.15 throw, n—horizontal or vertical axial distance an air stream travels after leaving an air outlet before maximum stream
velocity is reduced to a specified terminal velocity, for example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).
3.1.16 uncertainty, n—measure of the precision errors in specified instrumentation or the measure of the repeatability of a
reported result.
3.1.17 ventilation, n—that portion of supply air that is outdoor air plus any recirculated air that has been treated for the purpose
of maintaining acceptable indoor air quality.
4. Summary of Test Method
4.1 This test method uses flow visualization to determine the threshold of capture and containment (C&C) of a hood/appliance
combination under cooking and idle conditions.
5. Significance and Use
5.1 Threshold of Capture and Containment—This test method describes flow visualization techniques that are used to determine
the threshold of capture and containment (C&C) for idle and specified heavy cooking conditions. The threshold of C&C can be
used to estimate minimum flow rates for hood/appliance systems.
5.2 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:
5.2.1 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 make-up air location, direction, and volume, can be varied with constant appliance
and hood variables.
6. Apparatus
6.1 The general configuration and apparatus necessary to perform this test method include either an airtight or a non-airtight
as shown schematically in Fig. 1 and Fig. 2. The minimum volume of the room shall be 6000 ft . The method of airflow
measurement differs between the types of room used. The exhaust hood under test is hung and connected to an exhaust duct and
fan. The terminal devices of the make-up air configuration, if applicable, are ducted and connected to a make-up air fan. The test
facility includes the following:
6.2 Airtight Room, with sealable access door(s), to contain the exhaust hood and make-up air configuration to be tested, with
specified cooking appliance(s) to be placed under the hood. The room air leakage shall not exceed 20 scfm (9.4 sL/s) at 0.2 in.
F1704 − 12 (2017)
FIG. 1 Airtight Test Space Cross Section
FIG. 2 Non-Airtight Test Space Cross Section
w.c. (49.8 Pa). Complementary replacement air fans are controlled to balance the exhaust rate, thereby maintaining a negligible
static pressure difference between the inside and outside of the test room. Such a facility is described in detail in Ref (2). Examples
of test facilities are described in Refs (3, 4, 5).
NOTE 2—Because of potential problems with measurement in the hot, possibly grease-laden exhaust air stream, exhaust air flow rate can be determined
by measuring the replacement air flow rate on the supply side. This requires the design of an airtight test facility that ensures the supply rate equals the
F1704 − 12 (2017)
exhaust rate since air leakage outside the system boundary, that is, all components between supply and exhaust blowers making up the system, is
negligible.
6.2.1 Exhaust and Replacement Air Fans, with variable-speed drives, to allow for operation over a wide range of exhaust air
flow rates.
6.2.2 Control System and Sensors, to provide for automatic or manual adjustment of replacement air flow rate, relative to
exhaust flow rate, to yield a differential static pressure between inside and outside of the airtight room not to exceed 0.05 i
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