ASTM F1704-12(2022)
(Test Method)Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
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
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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 service@astm.org. 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,
...
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