ASTM F1704-12(2022)

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, 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.

General Information

• Status: Published
• Publication Date: 30-Apr-2022
• 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

Relations

• Refers: ASTM F1275-14(2020) - Standard Test Method for Performance of Griddles
• Effective Date: 01-Aug-2020
• Refers: ASTM F1784-97(2020) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 01-Jul-2020
• Refers: ASTM F1787-98(2020) - Standard Test Method for Performance of Rotisserie Ovens
• Effective Date: 01-Jul-2020
• Refers: ASTM F1785-97(2020) - Standard Test Method for Performance of Steam Kettles
• Effective Date: 01-Jul-2020
• Refers: ASTM F2237-03(2020) - Standard Test Method for Performance of Upright Overfired Broilers
• Effective Date: 01-Jul-2020
• Refers: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-May-2019
• Refers: ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-May-2019
• Refers: ASTM F2144-09(2016) - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Oct-2016
• Refers: ASTM F1484-15 - Standard Test Methods for Performance of Steam Cookers
• Effective Date: 01-Nov-2015
• Refers: ASTM F1787-98(2015) - Standard Test Method for Performance of Rotisserie Ovens
• Effective Date: 01-Mar-2015
• Refers: ASTM F1784-97(2015) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 01-Mar-2015
• Refers: ASTM F1785-97(2015) - Standard Test Method for Performance of Steam Kettles
• Effective Date: 01-Mar-2015
• Refers: ASTM F2237-03(2015) - Standard Test Method for Performance of Upright Overfired Broilers
• Effective Date: 01-Mar-2015
• Refers: ASTM F2474-14 - Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems
• Effective Date: 01-Nov-2014
• Refers: ASTM F1605-14 - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-Apr-2014

Overview

ASTM F1704-12(2022), "Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems," provides a systematic approach for evaluating the effectiveness of commercial kitchen exhaust ventilation systems. Developed by ASTM International, this standard offers flow visualization techniques for determining the minimum airflow rates required for effective capture and containment-also known as C&C-of cooking effluent under both idle and heavy cooking conditions. The standard plays a critical role in ensuring commercial kitchens maintain air quality, optimize energy use, and comply with regulatory requirements related to ventilation and indoor air quality.

Key Topics

• Capture and Containment (C&C) Thresholds: The standard details methodologies for identifying the minimum flow rates required for exhaust hoods and associated kitchen appliances to effectively capture and contain cooking vapors and heat, ensuring pollutants do not escape into the kitchen environment.

• Flow Visualization Techniques: Utilizes visual indicators (such as fog or smoke) to assess airflow patterns and determine the point at which effluent begins to escape, thus establishing the threshold for capture and containment performance.

• Parametric Evaluation: Enables systematic evaluation of different combinations and configurations of exhaust hoods, appliances, and replacement air (make-up air) systems by varying one parameter at a time while keeping others constant.

• Performance during Idle and Cooking Conditions: Assessment is performed under both non-cooking (idle) and heavy-load cooking conditions, providing data for real-world variability.

• System Configurations: Addresses various replacement air options, including local make-up air, ceiling and slot diffusers, and backwall or internal supplies, to study their influence on hood performance.

Applications

• Commercial Kitchen Design: This standard is vital for kitchen designers and engineers to ensure ventilation systems meet performance criteria, optimize energy efficiency, and maintain safe indoor air quality.

• Hood and Appliance Selection: It helps operators and consultants assess the effectiveness of different hood types and appliance combinations, guiding equipment selection and layout decisions for maximum exhaust system performance.

• Regulatory Compliance: Facility managers, safety inspectors, and regulatory agencies rely on this method to verify kitchen ventilation systems conform to air quality, safety, and health standards at local, national, or international levels.

• System Optimization and Troubleshooting: The ability to conduct parametric studies makes it possible to diagnose underperforming systems and evaluate the impact of design changes or varying operational parameters.

• Manufacturer Benchmarks: Manufacturers of commercial kitchen ventilation systems use this test method to validate product performance, compare system characteristics, and generate data for marketing and technical documentation.

Related Standards

• ASTM F2474: Standard test method for determining heat gain to space from commercial kitchen ventilation/appliance systems.
• ASHRAE Standards:
  • ASHRAE Guideline 2-1986 (RA90): Engineering Analysis of Experimental Data
  • ANSI/ASHRAE 41.2: Laboratory Airflow Measurement
  • ANSI/ASHRAE 51 / ANSI/AMCA 210: Laboratory Method of Testing Fans for Rating
• Referenced ASTM Appliance Performance Standards:
  • F1275 (Griddles)
  • F1361 (Open Vat Fryers)
  • F1484 (Steam Cookers)
  • F1496 (Convection Ovens), among others

Practical Value

Implementing ASTM F1704-12(2022) helps ensure commercial kitchen exhaust systems are both effective and energy-efficient. By clearly defining test procedures, measurement parameters, and performance criteria, the standard supports safer work environments, regulatory compliance, and operational savings through optimized exhaust airflow settings. Its use leads to improved indoor air quality, reduced risk of fire and contamination, and more reliable kitchen operation-making it an essential resource in commercial ventilation system design, maintenance, and certification.

Keywords: capture and containment, commercial kitchen ventilation, kitchen exhaust hoods, airflow rates, hood performance test, make-up air, indoor air quality, ASTM kitchen ventilation standards, system optimization.

Standards Content (Sample)

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.
Designation: F1704 − 12 (Reapproved 2022) 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 F1605 Test Method for Performance of Double-Sided
Griddles
1.1 Characterization of capture and containment perfor-
F1639Test Method for Performance of Combination Ovens
mance of hood, appliance(s), and replacement air system
(Withdrawn 2012)
during cooking and non-cooking conditions (idle):
F1695Test Method for Performance of Underfired Broilers
1.2 Parametric evaluation of operational or design varia-
F1784Test Method for Performance of a Pasta Cooker
tions in appliances, hoods, or replacement air configurations.
F1785Test Method for Performance of Steam Kettles
F1787Test Method for Performance of Rotisserie Ovens
1.3 The test method to determine heat gain to space from
commercial kitchen ventilation/appliance systems has been F1817Test Method for Performance of Conveyor Ovens
F1964Test Method for Performance of Pressure Fryers
re-designated as Test Method F2474.
F1965Test Method for Performance of Deck Ovens
1.4 The values stated in inch-pound units are to be regarded
F1991Test Method for Performance of Chinese (Wok)
asstandard.Nootherunitsofmeasurementareincludedinthis
Ranges
standard.
F2093Test Method for Performance of Rack Ovens
1.5 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, health, and environmental practices and deter-
Broilers
mine the applicability of regulatory limitations prior to use.
F2239Test Method for Performance of Conveyor Broilers
1.6 This international standard was developed in accor-
F2474Test Method for Heat Gain to Space Performance of
dance with internationally recognized principles on standard-
Commercial Kitchen Ventilation/Appliance Systems
ization established in the Decision on Principles for the
2.2 ASHRAE Standards:
Development of International Standards, Guides and Recom-
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
mendations issued by the World Trade Organization Technical
of Experimental Data
Barriers to Trade (TBT) Committee.
2.3 ANSI Standard:
ANSI/ASHRAE 41.2Standard Methods for LaboratoryAir-
2. Referenced Documents
Flow Measurement
2.1 ASTM Standards:
ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory
F1275Test Method for Performance of Griddles
Method of Testing Fans for Rating
F1361Test Method for Performance of Open Vat 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).
F1521Test Methods for Performance of Range Tops
Where there are references to cooking appliances, an attempt has been
made to be consistent with terminology used in the test methods for
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 May 1, 2022. Published June 2022. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1996. Last previous edition approved in 2017 as F1704–12 (2017). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1704-12R22. 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 (2022)
commercial cooking appliances. For each energy rate defined as follows,
3.1.11.2 displacement diffuser, n—outlet supplying low ve-
there is a corresponding energy consumption that is equal to the average
locity air at or near floor level.
energy rate multiplied by elapsed time. Electric energy and rates are
3.1.11.3 grille, n—frame enclosing a set of either vertical or
expressed in W, kW, and kWh. Gas Energy consumption quantities and
rates are expressed in Btu, kBtu, and kBtu/h. Energy rates for natural
horizontal vanes (single deflection grill) or both (double
gas-fueledappliancesarebasedonthehigherheatingvalueofnaturalgas.
deflection grill).
3.1.12 integrated hood plenums, n—see below.
3. Terminology
3.1.12.1 air curtain supply, n—replacement air delivered
3.1 Definitions of Terms Specific to This Standard:
directly to the interior plenum of an exhaust hood such that it
3.1.1 aspect ratio, n—ratio of length to width of an opening
is introduced vertically downward, typically from the front
or grill.
edge of the hood.
3.1.2 energy rate, n—average rate at which an appliance
3.1.12.2 backwall supply, n—replacement air delivered be-
consumes energy during a specified condition (for example,
hind and below the cooking appliance line, typically through a
idle or cooking).
ducted wall plenum. Sometimes a referred to as rear supply.
3.1.3 cooking energy consumption rate, n—average rate of
3.1.12.3 front face supply, n—replacement air delivered
energy consumed by the appliance(s) during cooking specified
directly to an interior plenum of the exhaust hood such that it
in appliance test methods in 2.1.
is introduced into the kitchen space through the front face of
3.1.3.1 Discussion—In this test method, this rate is mea-
the hood.
suredforheavy-loadcookinginaccordancewiththeapplicable
test method. 3.1.12.4 internal supply, n—replacement air delivered di-
rectly to the interior of an exhaust hood such that it is
3.1.4 exhaust flow rate, n—volumetric flow of air (plus
exhausted without entering the occupied space. Sometimes
other gases and particulates) through the exhaust hood, mea-
referred to as short-circuit supply.
suredinstandardcubicfeetperminute,scfm(standardlitreper
second, sL/s). This also shall be expressed as scfm per linear 3.1.12.5 perforated perimeter supply, n—replacement air
foot (sL/s per linear metre) of exhaust hood length.
delivered through perforated supply plenums located at or
slightly below ceiling level and directed downward.
3.1.5 fan and control energy rate, n—averagerateofenergy
consumed by fans, controls, or other accessories associated
3.1.12.6 perforated diffuser, n—face of this ceiling diffuser
withcookingappliance(s).Thisenergyrateismeasuredduring
typically has a free area of about 50%. It can discharge
preheat, idle, and cooking tests.
downward or are available with deflection devices to provide
for a horizontal discharge.
3.1.6 hood capture and containment, n—ability of the hood
tocaptureandcontaingrease-ladencookingvapors,convective 3.1.12.7 register, n—grilled equipped with a damper.
heat, and other products of cooking processes. Hood capture
3.1.12.8 transfer air, n—air transferred from one room to
refers to the products getting into the hood reservoir from the
another through openings in the room envelope.
area under the hood while containment refers to the products
3.1.12.9 slot diffuser, n—long narrow supply air grill or
staying in the hood reservoir.
diffuser outlet with an aspect ratio generally greater than 10 to
3.1.7 idle energy consumption rate, n—average rate at
1.
whichanapplianceconsumesenergywhileitisidling,holding,
3.1.13 supply flow rate, n—volumetric flow of air supplied
or ready-to-cook, at a temperature specified in the applicable
to the exhaust hood in an airtight room, measured in standard
test method from 2.1.
cubic feet per minute, scfm (standard litre per second, sL/s).
3.1.8 measured energy input rate, n—maximumorpeakrate
This also shall be expressed as scfm per linear foot (sL/s per
at which an appliance consumes energy measured during
linear metre) of active exhaust hood length. It consists of the
appliance preheat, that is, measured during the period of
make-up air supplied locally to the exhaust hood (that is,
operation when all gas burners or electric heating elements are
through plenums, diffusers, and so forth) and general replace-
set to the highest setting.
ment air supplied through transfer or displacement diffusers.
3.1.9 rated energy input rate, n—maximum or peak rate at
3.1.14 threshold of capture and containment, n—conditions
which an appliance consumes energy as rated by the manufac-
of hood operation in which minimum flow rates are just
turer and specified on the appliance nameplate.
sufficient to capture and contain the products generated by the
3.1.10 replacement air, n—air deliberately supplied into the appliance(s). In this context, two minimum capture and con-
space (test room), and to the exhaust hood to compensate for
tainment points can be determined, one for appliance idle
the air, vapor, and contaminants being expelled (typically condition, and the other for heavy-load cooking condition.
referred to as make-up air); can be dedicated make-up air
3.1.15 throw, n—horizontal or vertical axial distance an air
directed locally in the vicinity of the hood, transfer air, or a
stream travels after leaving an air outlet before maximum
combination.
stream velocity is reduced to a specified terminal velocity, for
3.1.11 replacement air configurations, n—see below. example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).
3.1.11.1 ceiling diffuser, n—outlet discharging supply air 3.1.16 uncertainty, n—measure of the precision errors in
parallel to the ceiling either radially or in specific directions specified instrumentation or the measure of the repeatability of
(for example, two-way, three-way, or four-way). a reported result.
F1704 − 12 (2022)
3.1.17 ventilation, n—that portion of supply air that is 6. Apparatus
outdoor air plus any recirculated air that has been treated for
6.1 The general configuration and apparatus necessary to
the purpose of maintaining acceptable indoor air quality.
perform this test method include either an airtight or a
non-airtight as shown schematically in Fig. 1 and Fig. 2. The
4. Summary of Test Method
minimumvolumeoftheroomshallbe6000ft .Themethodof
4.1 This test method uses flow visualization to determine
airflow measurement differs between the types of room used.
the threshold of capture and containment (C&C) of a hood/
The exhaust hood under test is hung and connected to an
appliance combination under cooking and idle conditions.
exhaust duct and fan. The terminal devices of the make-up air
configuration, if applicable, are ducted and connected to a
5. Significance and Use
make-up air fan. The test facility includes the following:
5.1 Threshold of Capture and Containment—This test
6.2 Airtight Room, with sealable access door(s), to contain
methoddescribesflowvisualizationtechniquesthatareusedto
the exhaust hood and make-up air configuration to be tested,
determine the threshold of capture and containment (C&C) for
with specified cooking appliance(s) to be placed under the
idle and specified heavy cooking conditions. The threshold of
hood.Theroomairleakageshallnotexceed20scfm(9.4sL/s)
C&C can be used to estimate minimum flow rates for hood/
at 0.2 in. w.c. (49.8 Pa). Complementary replacement air fans
appliance systems.
are controlled to balance the exhaust rate, thereby maintaining
5.2 Parametric Studies—This test method also can be used
a negligible static pressure difference between the inside and
to conduct parametric studies of alternative configurations of
outsideofthetestroom.Suchafacilityisdescribedindetailin
hoods, appliances, and replacement air systems. In general,
Ref (2). Examples of test facilities are described in Refs (3, 4,
these studies are conducted by holding constant all configura-
5).
tion and operational variables except the variable of interest.
NOTE 2—Because of potential problems with measurement in the hot,
This test method, therefore, can be used to evaluate the
possibly grease-laden exhaust air stream, exhaust air flow rate can be
following:
determinedbymeasuringthereplacementairflowrateonthesupplyside.
5.2.1 The overall system performance with various
This requires the design of an airtight test facility that ensures the supply
rateequalstheexhaustratesinceairleakageoutsidethesystemboundary,
appliances,whileholdingthehoodandreplacementairsystem
thatis,allcomponentsbetweensupplyandexhaustblowersmakingupthe
characteristics constant.
system, is negligible.
5.2.2 Entire hoods or characteristics of a single hood, such
6.2.1 Exhaust and Replacement Air Fans, with variable-
as end panels, can be varied with appliances and replacement
speed drives, to allow for operation over a wide range of
air constant.
exhaust air flow rates.
5.2.3 Replacement air characteristics, such as make-up air
location, direction, and volume, can be varied with constant 6.2.2 Control System and Sensors, to provide for automatic
appliance and hood variables. or manual adjustment of replacement air flow rate, relative to
FIG. 1 Airtight Test Space Cross Section
F1704 − 12 (2022)
FIG. 2 Non-Airtight Test Space Cross Section
exhaustflowrate,toyieldadifferentialstaticpressurebetween 6.5.1 Optical Systems, such as schlieren visualization (see
inside and outside of the airtight room not to exceed 0.05 in. Fig. 4) and shadowgraph.
w.c. (12.5 Pa). 6.5.2 Seeding Methods, such as theater fog.
6.2.3 Air Flow Measurement System,AMCA210orequiva-
NOTE 5—The seeding process shall only introduce small amounts of
lent nozzle chamber, mounted in the general replacement or
tracer material to avoid disturbances to the airflow. A seeding process
make-up airstream, or both, to measure airflow rate.
introduces a tracer that artificially seeds the thermal plume that is rising
between the cooking surface and the perimeter of the hood for
NOTE 3—Laminar flow elements have been used as an equivalent
visualization, and thereby making it more visible. This flow path will be
alternative to the flow nozzles in AMCA 210 (see 2.3).
generated continuously throughout the determination of the threshold
capture and containment flow rate by suitable equipment and introduced
6.3 Non-Airtight Room, to contain the exhaust hood and
at a trace rate only and not at an appreciable volume.
make-up air configuration to be tested, with specified cooking
6.5.3 Illumination, such as with high-intensity, focused
appliance(s) to be placed under the hood. The room is
lighting.
configured such that it allows replacement air to approach the
entire front face of the exhaust hood slowly, as through a
NOTE 6—A 300-W halogen lamp with a lens or a 1000-W freznel
screened wall.
equippedtheaterspotlightandadarkbackdropinplaceaidsinvisualizing
seeded effluent plume.
6.3.1 Exhaust Fan, with variable speed drive, to allow for
operation over a wide range of exhaust airflow rates.
6.6 Data Acquisition System, to provide for automatic
6.3.2 Control System and Sensors, to provide for automatic
logging of test parameters.
or manual adjustment of exhaust airflow rate.
7. Reagents and Materials
6.3.3 Air Flow Management System—APitot tube traverse,
nozzle chamber or equivalent in accordance withAMCA210, 7.1 Water and Test Food Products—Usewaterandtestfood
mounted in the exhaust and make-up airstreams, to measure
products to determine energy-to-food as specified in the
airflow rates. standards listed in Section 2 (Test Methods F1275, F1361,
F1484, F1496, F1521, F1605, F1639, F1695, F1784, F1785,
NOTE 4—Laminar flow elements have been used as an equivalent
F1787, F1817, F1964, F1965, F1991, F2093, F2144, F2237,
alternative to the flow nozzles in AMCA 210 (see 2.3).
and F2239).
6.4 Aspirated Temperature Tree(s), for measurement of
average temperature of replacement air from the test space 8. Sampling
crossing the plane of the tree(s) into the hood, see Fig. 3.
8.1 Hood and Appliance(s)—Select representative produc-
6.5 Flow Enhancement Visualization Systems: tion models for performance testing.
F1704 − 12 (2022)
FIG. 3 Aspirated Trees and Schematic and Set-Up
FIG. 4 Example of Schlieren Flow Visualization for Gas Charbroilers Under a Canopy Hood
9. Preparation of Apparatus 9.4 Oncetheequipmenthasbeeninstalled,drawafrontand
side view of the test set-up.
9.1 Install the test hood in the airtight room in accordance
with the manufacturer’s instructions, or as determined by
10. Calibration
particular experimental conditions.
10.1 Calibrate the instrumentation and data acquisition sys-
9.2 Local make-up air shall be supplied to diffusers or
teminaccordancewithdevicerequirementstoensureaccuracy
plenums as determined by the test conditions. The specific
of measurements.
arrangement shall be noted in the report.
10.2 Calibrate the flow measurement systems in accordance
NOTE7—Thegeneralreplacementairprovidedtothetestspaceshallbe
with the manufacturer’s specifications and installed in accor-
admitted from diffusers or a wall located as far away from the hood as
dancewithAMCA210.Otherflowmeasurementsystemsmust
possible. The principal direction of replacement airflow from these
diffusers shall be toward the front face of the exhaust hood in order to
meet or exceed AMCA 210 accuracy requirements.
minimize the effects the airflow might have on the capture and contain-
10.3 Calibrate humidity measuring instruments in accor-
ment process. The general arrangement of diffusers and replacement air
are shown in Fig. 5 and Fig. 6. Document replacement air configuration dance with the manufacturer’s specifications annually against
and damper positions, following the manufacturer’s recommendations.
NIST-traceable reference meters. Relative humidity accuracy
within 60.5% at 40% RH and 61.25% at 95% RH.
9.3 Connect the appliance(s) to energy sources and test the
instruments in accordance with the applicable test methods.
10.4 Calibrate all temperature sensors to within 2°F against
Included is the connection to calibrated energy test meters and
a NIST-traceable temperature reference over the range of
for gas equipment and the connection to a pressure regulator
expected measurements.
downstream of the test meter. Electric and gas energy sources
are adjusted to within 2.5% of voltages and pressures,
11. Procedure
respectively, as specified by the manufacturer’s instructions or
NOTE 8—The following procedures are the instructions for implement-
in accordance with applicable test methods. ingthetestmethodfordeterminingthethresholdcaptureandcontainment
F1704 − 12 (2022)
FIG. 5 Replacement Air Configuration for an Airtight Test Space
FIG. 6 Replacement Air Configuration for a Non-Airtight Test Space
flow rate for appliance(s) during cooking and idle conditions and a hood
with specific replacement air configurations. The procedure will establish
two threshold capture and containment flow rates, for appliance heavy-
load cooking, cfm and for idling, cfm (optional).
cook idle
F1704 − 12 (2022)
during appliance idling conditions (see 11.8) at the capture and contain-
11.1 Conduct the capture and containment test for idle and
ment exhaust flow rate.
cooking conditions a minimum of three times. Additional test
runs may be necessary to obtain the required precision of the 11.8.2 For the non-airtight room, measure the air exhausted
reported test results (Annex A1). and local make-up air flow rates (if applicable).
11.2 Set the initial airflow rates. 11.9 Calculate the corresponding airflow rate at standard
11.2.1 Set the initial local make-up airflow rates, if conditions, in accordance with AMCA 210.
applicable, to the make-up air plenums or ceiling diffusers as
11.10 At the user’s request, the procedure in the Appendix
specified by the manufacturer.
can be used to evaluate hood performance with appliances
11.2.2 Set the initial exhaust flow rate high enough to be
calibrated to generate simulated cooking plumes in specific
certain to capture and contain the thermal/effluent plume
appliances lines.
produced from the cooking appliance(s) under either cooking
or idle conditions.Turn off all test space recirculating systems.
12. Calculation and Report
11.2.3 For an airtight room, set the general replacement
12.1 Capture and Containment Flow Rate Percent Uncer-
airflow rate from the displacement diffusers at approximately
tainty:
the difference between the exhaust airflow rate and the local
12.1.1 Calculate mean of capture and containment flow
make-up air rate. Keep room differential pressure within 0.05
rates in accordance with Annex A1.
in. w.c. by using automatic pressure equilibration. For a
12.1.2 Calculate standard sample deviation of capture and
non-airtight room, the supply airflow rate at the screened wall
containment flow rates in accordance with Annex A1.
will be the difference between the exhaust airflow rate and the
12.1.3 Calculatepercentuncertaintyofcaptureandcontain-
local make-up air rate.
ment flow rates expressed as a percentage.
11.3 Establish the cooking or idle threshold capture and
12.2 Test Hood and Appliance(s)—Summarize the physical
containment flow rate, whereby the appliance is operating to
and operating characteristics of the exhaust hood and installed
maintain a full-load cooking condition (for the cook test) or a
appliances, reporting all manufacturers’ specifications and
ready to cook condition (for the idle test) using a flow
deviations therefrom. Include in the summary hood and appli-
enhancement visualization system. While cooking, the appli-
ance(s) rated energy input rate, measured energy input rate,
ance must cycle a minimum of one full-load cook cycle; while
idle energy consumption rate, cooking energy consumption
idling, the appliances shall cycle for at least two periods. The
rate, hood overhangs, and hood and appliance(s) height(s),
hood must show capture and containment during the full cycle
size, integral, and manufacturer supplied make-up air configu-
period over the full hood perimeter from the hood edge to the
rations. Describe the specific appliance operating condition
floorlevelduringidleorcookingconditionswhenusingaflow
(for example, type and amount of product cooked, number of
enhancement visualization system.
burners or elements on, and actual control settings).
11.4 During the test, reduce the exhaust flow rate until the
12.3 Apparatus—Describe the physical characteristics of
hood begins to spill. Any observed leak moving beyond 3 in.
the test room, exhaust, and make-up air systems, and installed
(7.6 cm) from the hood face will be construed to have escaped
instrumentation.
from the hood, even if it may appear to be drawn back into the
12.4 Data Acquisition:
hood. If the effluent/thermal plume mixes with the local
12.4.1 The following parameters are determined or known
make-up air, and the local make-up air is not captured and
prior to each test run:
contained by the hood, then the effluent/thermal plume will be
12.4.1.1 HV,Btu/ft —Higher(gross)saturatedheatingvalue
construed to have escaped from the hood.
of natural gas.
11.5 Gradually increase the exhaust flow rate in fine incre-
12.4.1.2 C , specific heat of dry air, 0.24 Btu/[lb ·°F].
pa a
mentsuntilfullcaptureandcontainmentofthethermal/effluent
12.4.1.3 C ,specificheatofwatervapor,0.44Btu/[lb ·°F].
pv a
plume is achieved.
12.4.1.4 R , gas constant for dry air, 53.352 ft·lb ⁄[lb ·°F].
a f m
11.6 NotetheexhaustmotorRPM(N )andfortheairtight 12.4.2 The following parameters are monitored and re-
exh
room, note the supply motor RPM (N ). corded during each test run or at the end of each test run, or
supply
both:
11.7 Perform Runs 2 and 3 by repeating 11.2 – 11.6 to
12.4.2.1 cfm , standard cubic feet per minute, scfm-
idle
ensure proper capture and containment of the entire thermal/
thresholdcaptureandcontainmentexhaustflowrateunderidle
effluent plume at this flow rate.
condition.
11.8 Allowhood/appliancesystemtostabilize5minwithor
12.4.2.2 cfm , standard cubic feet per minute, scfm-
cook
without appliances underneath hood at the maximum exhaust
threshold capture and containment exhaust flow rate under
rpm required for capture and containment, noted in 11.6.After
heavy-load cooking mode.
thestabilizationperiod,takea1-minaverageoftheactualflow.
12.4.2.3 N , exhaust fan motor RPM at threshold of
exh
11.8.1 For the airtight room, measure the general replace-
capture and containment.
ment air supplied and local make-up air flow rates (if appli-
12.4.2.4 N , supply fan motor RPM at threshold of
supply
cable).
capture and containment.
12.4.2.5 V , cubic feet, ft —Volume of gas consumed by
NOTE 9—The replacement air supplied is representative of the outdoor gas
airflow requirements necessary for roof top units supplying a restaurant the appliance(s) over the test period.
F1704 − 12 (2022)
12.4.2.6 cfm , cubic feet per minute, cfm—Average flow 12.4.3.6 W ,lb /lb —Equivalent humidity ratio of re-
gas sup v a
rate of combustion gas consumed over the test period. placement air supplied from the hood and test space.
12.4.2.7 E , Btu/h—Average rate of energy consumed by
12.4.3.7 W* ,lb /lb —Humidity ratio at saturation of
ctrl s,tree v a
controls, indicator lamps, fans, or other accessories associated makeup air supplied from the test space.
with cooking appliance(s).
12.4.3.8 W ,lb /lb —humidity ratio of make-up air sup-
tree v a
12.4.2.8 E , Btu/h—Average rate of energy consumed by
plied from the test space.
app
burners of gas appliances, or heating elements of electric
12.4.3.9 RH ,%—Relative humidity of air supplied from
tree
appliances, to maintain set operating temperature.
the test space.
12.4.2.9 E , Btu/h—Average rate of total energy (that is,
input
12.4.3.10 ν , (ft /lb )—Specific volume of makeup air
tree a
E + E ) consumed by the appliance(s).
app ctrl supplied from the test space.
12.4.2.10 ∆P , in. H O—Static pressure differential be-
neut 2
12.5 Reportthethresholdcaptureandcontainmentflowrate
tweeninsideandoutsidethetestspace,measuredattheneutral
for a particular hood/appliance(s) system based on flow visu-
zone of the test space.
alization techniques. The standard flow rate will be reported
12.4.2.11 P , in. Hg—Gas line gage pressure.
gas
along with its associated uncertainty.
12.4.2.12 Bp, in. Hg—Ambient barometric pressure.
12.5.1 Notethetypeofmeasurementsystem.Usingtheflow
12.4.2.13 T ,°F—Average dry bulb temperature of supply
is
rates acquired in 11.9, convert the flow rates to standard
air into the test space.
conditions in accordance with AMCA 210. Note whether it is
12.4.2.14 T ,°
...