ASTM F2975-12
(Test Method)Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
Standard Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
SIGNIFICANCE AND USE
5.1 Successful kitchen exhaust hood performance requires the complete capture and containment of the effluent plume along the hood’s entire perimeter. Any effluent leakage moving beyond 3 in. from the hood face will be deemed as having escaped from the hood, even if it may appear to be have been drawn back into the hood. If effluent spills from the hood, hot and greasy kitchens may be the result and the cause of the performance failure needs to be determined and corrected. Oftentimes, the exhaust flow rate needs to be increased to achieve proper hood performance for particular field conditions. As a result, the supply air to the kitchen will need to be increased to maintain the air balance. However, drafty room conditions due to incorrectly placed supply diffusers, cross drafts from windows and doors, return and supply at opposite ends of the kitchen, etc. could also severely degrade hood performance. Incorrectly designed supply systems may not be corrected by increasing the exhaust rate and could be corrected in a much more efficient and economical manner, such as by replacing a 4-way diffuser with a 3-way diffuser directed away from the hood. Likewise, if the plume is strongly captured, the hood may be over-exhausting and reducing the exhaust rate could be considered, along with a corresponding reduction of room supply air to maintain the building’s air balance.
5.2 An appropriate airflow balance ensures adequate replacement air for the necessary exhaust conditions and allows the desired air pressure distribution to be maintained.
5.3 Negative air pressure in the kitchen with respect to the adjacent indoor spaces ensures that the air flow is from these spaces into the kitchen so that odors and cooking effluent are contained within the kitchen. However, too great a pressure imbalance will severely degrade hood performance by creating a wind tunnel effect. Negative air pressure in the dining area with respect to the outside is usually an indication that the su...
SCOPE
1.1 This test method can be used to measure and validate successful design, installation and commissioning of commercial kitchen HVAC and makeup air systems for specific installations.
1.2 This test method field evaluates commercial kitchen ventilation system airflows and pressures.
1.3 This test method field evaluates visual hood capture and containment performance.
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 The data generated is specific to the field conditions as installed.
1.6 This test method may involve hazardous materials, gasses (for example, CO) 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
Relations
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: F2975 − 12 An American National Standard
Standard Test Method for
Measuring the Field Performance of Commercial Kitchen
Ventilation Systems
This standard is issued under the fixed designation F2975; 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 ANSI/ASHRAE Standard 154 Ventilation for Commercial
Cooking Operations
1.1 This test method can be used to measure and validate
Testing, Adjusting and Balancing, Chapter 37 2007 HVAC
successful design, installation and commissioning of commer-
Applications Handbook
cial kitchen HVAC and makeup air systems for specific
Kitchen Ventilation, Chapter 31 2007 HVAC Applications
installations.
Handbook
1.2 This test method field evaluates commercial kitchen
ventilation system airflows and pressures. 3. Terminology
1.3 This test method field evaluates visual hood capture and 3.1 Definitions:
containment performance. 3.1.1 airflow rate—volumetric flow rate of air in units of
3 3
ft /min (cfm) or m /s. When adjusted for standard air density
1.4 The values stated in inch-pound units are to be regarded
the flow rate is designated by scfm.
as standard. The values given in parentheses are for informa-
3.1.2 appliance—cooking device used in kitchen and pow-
tion only.
ered by gas, and/or electricity and/or solid fuel.
1.5 The data generated is specific to the field conditions as
3.1.3 barometric pressure—absolute pressure of the air
installed.
measured by a barometer or absolute pressure measuring
1.6 This test method may involve hazardous materials,
device.
gasses (for example, CO) operations, and equipment. This
3.1.4 captureandcontainment(C&C)—theabilityofahood
standard does not purport to address all of the safety concerns,
or other removal device to capture and contain all effluent
if any, associated with its use. It is the responsibility of the user
generated by the appliances or processes during normal opera-
of this standard to establish appropriate safety and health
tion.
practices and determine the applicability of regulatory limita-
3.1.4.1 Discussion—For the purpose of this test method
tions prior to use.
effluent may be simulated as defined in this test method.
3.1.4.2 Discussion—Successful C&C shall be demonstrated
2. Referenced Documents
2 along the entire perimeter of the hood or removal device.
2.1 ASTM Standards:
3.1.4.3 Discussion—Successful C&C may include rising
F1704 Test Method for Capture and Containment Perfor-
effluent that when below the leading edge of the hood may
mance of Commercial Kitchen Exhaust Ventilation Sys-
extend out no more than 3 in. vertically beyond the leading
tems
edge of the hood and is completely recovered before reaching
2.2 Other Standards:
the leading edge of the hood or removal device and once inside
ANSI/ASHRAE Standard 111-2008 Measurement, Testing,
the hood is completely contained. F1704
Adjusting and Balancing of Building HVAC Systems
3.1.4.4 Discussion—For backshelf or passover style hoods
effluentshallnotrisemorethan3in.abovetheexteriorleading
edge of the hood and shall not extend more than 3 in. beyond
This test method is under the jurisdiction of ASTM Committee F26 on Food
the open front or sides of the cooking surface and shall be
Service Equipment and is the direct responsibility of Subcommittee F26.07 on
Commercial Kitchen Ventilation.
completely contained once reaching the hood.
Current edition approved Oct. 1, 2012. Published December 2012. DOI:
3.1.5 differential pressure gauge—instrument that measures
10.1520/F2975-12
For referenced ASTM standards, visit the ASTM website, www.astm.org, or pressure difference between the two inlet ports. This can be a
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. Available from American Society of Heating, Refrigerating, and Air-
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036, http://www.ansi.org. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2975 − 12
mechanical type such as a Bourdon gauge with an indicator on 3.1.15.1 kitchen supply—air entering a space that contains
a dial face or an electronic type with a digital readout. hoods and originates from an air-handling device that serves
both purposes of supplying replacement air as well as space
3.1.6 dry bulb temperature—sensible temperature of air as
conditioning. Supply air is generally filtered, fan-forced, and
measured by a shielded thermometer or an electronic tempera-
either heated and/or cooled and/or humidified and/ or dehu-
ture measuring device.
midified as necessary to maintain specified space temperature
3.1.7 effluent—emissions from cooking, dishwasher or other
and/or humidity conditions.
ventilated processes such as convective hot air, steam, vapor,
3.1.15.2 makeup air (dedicated replacement air)—outdoor
products of combustion, smoke and/or particulate matter.
air supplied directly to a compensating hood or to supply air
3.1.8 exhaust fan—also called power roof ventilator or
deviceslocatedintheimmediatevicinityofthehoodtoreplace
centrifugal blower. A fan used to exhaust cooking effluent
air being exhausted through the hood. Makeup air is generally
including, grease, smoke, steam, heat, and/or vapor collected
filtered and fan-forced, and it may be heated and/or cooled
by a hood. The majority of these fans have a centrifugal fan
depending on the requirements of the application. Makeup air
wheel.
may be delivered through outlets integral to the exhaust hood
3.1.9 exhaust hood—a device designed to capture and con-
or through outlets in the same room that are typically in the
tain cooking effluent including, grease, smoke, steam, hot air,
immediate vicinity of the hood.
and vapor.
3.1.15.3 transfer air—outdoor that has been conditioned to
3.1.10 flow hood—an instrument that measures air flow rate
maintain comfort of and ventilate a space adjacent to the space
using a pyramid shaped hood that is used to contain the air to
in which the hood is located. Movement of this air may be
be measured and is connected to a velocity pressure measuring
caused by pressure differential between spaces, that are sepa-
devicepositionedattheoutletendofthehood.Acompensating
rated by adequately sized openings, or by fans and or grills
baffle may be installed so that measurements with the baffle
connected by ductwork above ceilings and or through walls,
open and closed can be used to estimate the air flow rate
andshallbeusedtosupplementthecomfortconditioningofthe
through the device being measured when the pressure drop
space in which the hood is located and to replace air exhausted
imposed by the flow hood is eliminated.
through the hood.
3.1.11 hood overhang—the horizontal distance the lower 3.1.16 rotating vane anemometer (RVA)—an instrument that
edge of the hood extends beyond the outer horizontal edge of
measuresairvelocityusinganelectronicpickuptomeasurethe
the cooking surface or outer perimeter of the appliance body. rotating speed of the vane or propeller. The body of the
anemometer is positioned perpendicular to the expected direc-
3.1.11.1 hood setback—the horizontal distance between the
tion of the air velocity.
lower front edge of the hood and the front of the edge of the
cooking surface or outer perimeter of the cooking appliance. 3.1.17 smoke emitter—device that produces smoke particles
Setback is used for hood styles such as backshelf and/or from a chemical reaction. The rate of smoke production is
passover that do not fully cover the entire cooking surface or sufficient to be followed with the naked eye.
appliance.
3.1.18 standard air—air with a density of 0.075 lb/ft .
3.1.12 hot-film anemometer—an instrument for measuring
3.1.19 velocity grid—a velocity measuring device that con-
air velocity at a single point.The instrument measures velocity
sists of an array of holes on both sides of a matrix. The holes
past a heated sensor and requires calibration to correlate heat
serveaspressuretapsontheupstreamanddownstreamsidesof
loss to air velocity.
the device. When connected to a differential pressure monitor
and calibrated, it will provide the average air velocity across
3.1.13 humidity measuring device—an instrument for mea-
the matrix.
suring the amount of moisture in the air. The instrument shall
provide the moisture level as either a) relative humidity, b) wet
4. Summary of Test Method
bulb temperature or c) and/or dew point temperature.
4.1 All systems that supply comfort conditioning, replace-
3.1.14 pitot tube—a double walled probe with a 90 degree
ment air and/or supply air, makeup air, exhaust systems and
bend near the measuring end. The measuring end of the probe
cooking appliances in the kitchen shall be installed and
is oriented toward the oncoming air flow. The center opening,
operational.
facing the oncoming airstream senses total pressure. Small
4.2 The general ventilation system or systems for any
holes located around the circumference of the outer tube sense
portion or portions of the building that are adjacent to the
static pressure. When connected to a differential pressure
kitchen and/or supply transfer air to the kitchen shall be
instrument the velocity pressure of the air is y measured as the
installed and operation during the test procedure and shall
difference between the total pressure sensed by the central tube
maintain the design air pressure in adjacent spaces and shall
and the static pressure sensed by the outer tube.
supply the necessary transfer air.
3.1.15 replacement air—outdoor air that is used to replace
4.3 The airflow rates for HVAC, Replacement Air and
air removed from a building through an exhaust system.
kitchen exhaust shall be those specified.
Replacement air may be derived from one or more of the
following: Kitchen Supply, Makeup Air and/or Transfer Air. 4.4 All ventilation systems associated with the kitchen and
However, the ultimate source of all replacement air is outdoor spaces adjacent to the kitchen shall be turned on and operated
air. as under full load cooking conditions.
F2975 − 12
4.5 The flow rate of air exhausted through the kitchen hood beyond 3 in. from the hood face will be deemed as having
shall be measured and computed using the apparatus and escaped from the hood, even if it may appear to be have been
methods defined in this test method. Results shall be adjusted
drawn back into the hood. If effluent spills from the hood, hot
and reported in standard cubic feet per minute (scfm). and greasy kitchens may be the result and the cause of the
performance failure needs to be determined and corrected.
4.6 When the computed air flow rate is not within 5% of the
Oftentimes, the exhaust flow rate needs to be increased to
specified value from 4.3, adjustments, such as changing fan
achieve proper hood performance for particular field condi-
speedshallbemadeuntilthemeasuredcomputedairflowrates
tions. As a result, the supply air to the kitchen will need to be
are within 5% of specified values.
increased to maintain the air balance. However, drafty room
4.7 The total flow rate of air supplied to the kitchen shall be
conditions due to incorrectly placed supply diffusers, cross
determined by measuring the flow rate through each supply
drafts from windows and doors, return and supply at opposite
diffuser and makeup air unit and reporting the corresponding
ends of the kitchen, etc. could also severely degrade hood
air flow rates as standard cubic feet per minute (scfm). The
performance. Incorrectly designed supply systems may not be
total amount of air supplied to the kitchen shall be the sum of
corrected by increasing the exhaust rate and could be corrected
the measurements from the individual units.
in a much more efficient and economical manner, such as by
4.8 When the measured air flow rate through any of the
replacing a 4-way diffuser with a 3-way diffuser directed away
supply or makeup air units is less than 95% of the specified
from the hood. Likewise, if the plume is strongly captured, the
value from 4.3, adjustments shall be made such as increasing
hood may be over-exhausting and reducing the exhaust rate
fanspeedand/oradjustingdamperpositionsuntilthecomputed
could be considered, along with a corresponding reduction of
and specified air flow rates are within 5% for each supply and
room supply air to maintain the building’s air balance.
makeup air unit.
5.2 An appropriate airflow balance ensures adequate re-
4.9 With the supply air, makeup air, and exhaust air flow
placement air for the necessary exhaust conditions and allows
rates set to within 5% of their design values, the ability of all
the desired air pressure distribution to be maintained.
exhaust hoods to capture and contain cooking effluent shall be
evaluated. All cooking appliances shall be turned on to idle
5.3 Negative air pressure in the kitchen with respect to the
conditions and allowed to warm up for one hour. Smoke adjacent indoor spaces ensures that the air flow is from these
emitters shall be used to ensure that the smoke enters all the
spaces into the kitchen so that odors and cooking effluent are
hoods without spillage around the entire perimeter of each
contained within the kitchen. However, too great a pressure
exhaust hood.
imbalance will severely degrade hood performance by creating
a wind tunnel effect. Negative air pressure in the dining area
4.10 If spillage occurs, the exhaust air flow rate in the hood
with respect to the outside is usually an indication that the
must be increased, or the replacement air redirected, and the
supply air rate is inadequate and as a result the exhaust air
test repeated until no spillage is observed. The increase in
system is not performing as specified.
exhaust flow rate is usually accomplished by increasing the fan
speed.
6. Apparatus
4.11 The differential static pressure shall be measured be-
tween the kitchen and adjacent areas in the same building such
6.1 Velocity Grid, for measuring average velocity across the
as the dining area and dry storage areas, and the kitchen and face of a grease filter or extractor mounted in an exhaust hood
outdoors.
and makeup air devices with a range of 25 to 2500 fpm and an
uncertainty of 6 3% of reading.
4.12 When the kitchen static pressure is within 0.02–0.05 6
0.005 o
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.