ANSI ASHRAE 154-2016 Ventilation for Commercial Cooking Operations.pdf

1、ANSI/ASHRAE Standard 154-2016(Supersedes ANSI/ASHRAE Standard 154-2011)Ventilation forCommercial CookingOperationsApproved by ASHRAE on July 31, 2016, and by the American National Standards Institute on August 1, 2016.This Standard is under continuous maintenance by a Standing Standard Project Commi

2、ttee (SSPC) for which the StandardsCommittee has established a documented program for regular publication of addenda or revisions, including procedures fortimely, documented, consensus action on requests for change to any part of the Standard. The change submittal form,instructions, and deadlines ma

3、y be obtained in electronic form from the ASHRAE website (www.ashrae.org) or in paperform from the Senior Manager of Standards. The latest edition of an ASHRAE Standard may be purchased from theASHRAE website (www.ashrae.org) or from ASHRAE Customer Service, 1791 Tullie Circle, NE, Atlanta, GA 30329

4、-2305.E-mail: ordersashrae.org. Fax: 678-539-2129. Telephone: 404-636-8400 (worldwide), or toll free 1-800-527-4723 (fororders in US and Canada). For reprint permission, go to www.ashrae.org/permissions. 2016 ASHRAE ISSN 1041-2336SPECIAL NOTEThis American National Standard (ANS) is a national volunt

5、ary consensus Standard developed under the auspices of ASHRAE. Consensus is definedby the American National Standards Institute (ANSI), of which ASHRAE is a member and which has approved this Standard as an ANS, as“substantial agreement reached by directly and materially affected interest categories

6、. This signifies the concurrence of more than a simple majority,but not necessarily unanimity. Consensus requires that all views and objections be considered, and that an effort be made toward their resolution.”Compliance with this Standard is voluntary until and unless a legal jurisdiction makes co

7、mpliance mandatory through legislation. ASHRAE obtains consensus through participation of its national and international members, associated societies, and public review.ASHRAE Standards are prepared by a Project Committee appointed specifically for the purpose of writing the Standard. The ProjectCo

8、mmittee Chair and Vice-Chair must be members of ASHRAE; while other committee members may or may not be ASHRAE members, allmust be technically qualified in the subject area of the Standard. Every effort is made to balance the concerned interests on all Project Committees. The Senior Manager of Stand

9、ards of ASHRAE should be contacted fora. interpretation of the contents of this Standard,b. participation in the next review of the Standard,c. offering constructive criticism for improving the Standard, ord. permission to reprint portions of the Standard.DISCLAIMERASHRAE uses its best efforts to pr

10、omulgate Standards and Guidelines for the benefit of the public in light of available information and acceptedindustry practices. However, ASHRAE does not guarantee, certify, or assure the safety or performance of any products, components, or systemstested, installed, or operated in accordance with

11、ASHRAEs Standards or Guidelines or that any tests conducted under its Standards or Guidelineswill be nonhazardous or free from risk.ASHRAE INDUSTRIAL ADVERTISING POLICY ON STANDARDSASHRAE Standards and Guidelines are established to assist industry and the public by offering a uniform method of testi

12、ng for rating purposes, bysuggesting safe practices in designing and installing equipment, by providing proper definitions of this equipment, and by providing other informationthat may serve to guide the industry. The creation of ASHRAE Standards and Guidelines is determined by the need for them, an

13、d conformanceto them is completely voluntary.In referring to this Standard or Guideline and in marking of equipment and in advertising, no claim shall be made, either stated or implied,that the product has been approved by ASHRAE.ASHRAE Standing Standard Project Committee 154Cognizant TC: 5.10, Kitc

14、hen VentilationSPLS Liaison: Keith I. EmersonRichard T. Swierczyna*, Chair (20152016) Jayendra S. ParikhStephen L. Brown, Chair (20132015) Russell R. Robison*Gregg Gress*, Co-Vice Chair Andre R. Saldivar*Jimmy Sandusky*, Co-Vice Chair Curt Sawan*Adam P. Jarboe John A. ClarkFrancis J. Kohout* Derek W

15、. SchrockTerry L. McCabe* Michael L. Watz, Jr.* Denotes members of voting status when the document was approved for publicationASHRAE STANDARDS COMMITTEE 20162017Rita M. Harrold, Chair Julie M. Ferguson Cyrus H. NasseriSteven J. Emmerich, Vice-Chair Michael W. Gallagher David RobinJames D. Aswegan W

16、alter T. Grondzik Peter SimmondsNiels Bidstrup Vinod P. Gupta Dennis A. StankeDonald M. Brundage Susanna S. Hanson Wayne H. Stoppelmoor, Jr.Waller S. Clements Roger L. Hedrick Jack H. ZarourDrury B. Crawley Rick M. Heiden William F. Walter, BOD ExOJohn F. Dunlap, Srinivas Katipamula Patricia Graef,

17、COJames W. Earley, Jr. Arsen K. MelikovKeith I. Emerson R. Lee Millies, Jr.Stephanie C. Reiniche, Senior Manager of Standards ASHRAE (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior

18、written permission.CONTENTSANSI/ASHRAE Standard 154-2016,Ventilation for Commercial Cooking OperationsSECTION PAGEForeword .21 Purpose.22 Scope23 Definitions .24 Exhaust Hoods55 Exhaust Systems 106 Replacement Air117 System Controls128 Administration and Compliance 129 References12Informative Annex

19、A: Examples of Air Balancing14Informative Annex B: Alternative Airflow Calculation Method .17Informative Annex C: Hood Energy Savings Calculation 19Informative Annex D: Using ASHRAE Standard 154 to Determine Hood Overhangs and Exhaust Airflows21Informative Annex E: Informative Bibliography .23NOTEAp

20、proved addenda, errata, or interpretations for this standard can be downloaded free of charge from the ASHRAEwebsite at www.ashrae.org/technology. 2016 ASHRAE1791 Tullie Circle NE Atlanta, GA 30329 www.ashrae.org All rights reserved.ASHRAE is a registered trademark of the American Society of Heating

21、, Refrigerating and Air-Conditioning Engineers, Inc.ANSI is a registered trademark of the American National Standards Institute. ASHRAE (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs pri

22、or written permission.2 ANSI/ASHRAE Standard 154-2016(This foreword is not part of this standard. It is merelyinformative and does not contain requirements necessaryfor conformance to the standard. It has not been pro-cessed according to the ANSI requirements for a standardand may contain material t

23、hat has not been subject topublic review or a consensus process. Unresolved objec-tors on informative material are not offered the right toappeal at ASHRAE or ANSI.)FOREWORDFirst published in 2003, ASHRAE Standard 154 has beenthoroughly revised in this edition to make it code enforceableand to provi

24、de the most complete design guidance availableon commercial kitchen ventilation components and systems.In revising this standard, the project committee has drawnupon recent laboratory research that was sponsored in partby ASHRAE and assembled by the ASHRAE Technical Com-mittee on kitchen ventilation

25、, TC 5.10. It has also relied uponthe significant field experiences of the manufacturers, design-ers, and users of kitchen ventilation systems. The standard isintended to serve as a template for standardization, harmoni-zation, and ongoing revision of related model and adoptedcodes and to bring cons

26、istency to design requirements andapplications of commercial kitchen ventilation systems. This revision of Standard 154-2011 addresses recentadvancements in commercial kitchen ventilation (CKV)research, CKV system components, and cooking appliancesand continues the advancement of Standard 154 as the

27、 lead-ing CKV code-language design document.1. PURPOSEThe purpose of this standard is to provide design criteria foracceptable performance in commercial cooking ventilationsystems.2. SCOPE2.1 This standard coversa. kitchen hoods,b. exhaust systems, andc. replacement air systems.2.2 This standard sha

28、ll not be used to circumvent any safety,health, or environmental requirements.3. DEFINITIONSair curtain supply: see replacement air, makeup air (dedi-cated replacement air), air curtain.appliance: a cooking device or apparatus used in a kitchenthat consumes energy provided by gas, electricity, solid

29、 fuel,steam, or another fuel source.appliance duty level: an appliance rating category based onthe exhaust airflow required to capture, contain, and removethe cooking effluent and products of combustion under typi-cal operating conditions with a nonengineered wall-mountedcanopy hood (based on ASHRAE

30、 RP-13621). This is differ-ent from the historical approach, in which duty levels werebased on the temperature of the cooking surface. The follow-ing appliance duty classifications are used in this standard:a. light: a cooking process requiring an exhaust airflowrate of less than 200 cfm/ft (310 L/s

31、/m) for capture,containment, and removal of the cooking effluent andproducts of combustion.b. medium: a cooking process requiring an exhaustairflow rate of 200 to 300 cfm/ft (310 to 460 L/s/m) forcapture, containment, and removal of the cookingeffluent and products of combustion.c. heavy: a cooking

32、process requiring an exhaust airflowrate of 300 to 400 cfm/ft (460 to 620 L/s/m) forcapture, containment, and removal of the cookingeffluent and products of combustion.d. extra-heavy: a cooking process requiring an exhaustairflow rate greater than 400 cfm/ft (620 L/s/m) forcapture, containment, and

33、removal of the cookingeffluent and products of combustion.approved: acceptable to the authority having jurisdiction.back-wall supply: see replacement air, makeup air (dedicatedreplacement air), back-wall. baffle filter: see grease removal device.capture area: the area within an exhaust hood that con

34、tainscooking effluent until it is exhausted.capture and containment (C for example, convective heat,moisture, vapor, products of combustion, smoke, and particu-late matter.demand-control ventilation: a ventilation system that utilizesan automatically controlled variable-speed device, such as amultis

35、peed fan or variable-speed drive, to modulate theexhaust airflow rates in response to the variation in cookingload.duct: a conduit for conveying cooking effluent from the hoodto the outdoors or for conveying replacement air into a roomor space.ductless hood: see recirculating hood.end skirt: see sid

36、e panel. ASHRAE (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior written permission.ANSI/ASHRAE Standard 154-2016 3exfiltration: leakage or flow of indoor air out of the buildingor s

37、pace through openings in the building or space envelope,whether intentional or unintentional. The driving force forexfiltration is a positive pressure in the building or space rela-tive to the exterior of the building envelope.exhaust fan: a fan used to exhaust cooking effluent collectedby a hood. A

38、lso referred to as a power roof ventilator. Themajority of these fans have a centrifugal fan wheel. Fans usedin Type I hood applications must include provisions for han-dling grease and access for cleaning. a. in-line exhaust fan or tubular centrifugal fan: a fandesigned for mounting indoors or outd

39、oors in asection of duct between the hood and the point ofdischarge. Air enters the fan axially and dischargeslinear to the entrance. b. roof exhaust fan or power roof ventilator: a fandesigned for curb mounting on a roof and thatdischarges downward toward the roof, vertically upaway from the roof,

40、or horizontally away from thebuilding. Fans that discharge downward may be usedonly for Type II hood applications.c. up-blast exhaust fan: a fan designed for curb-mount-ing on a roof or for wall mounting. Air enters the fanaxially but discharges radially from the centrifugalimpeller and turns 90 deg

41、rees to exit the fan verticallywhere roof-mounted and horizontally where wall-mounted.d. side-wall exhaust fan: a fan design similar to an up-blast exhaust fan but designed to mount outdoors onthe side wall of a building. The mounting arrangementand internal construction may be specific to sidedisch

42、arge orientation. The fan discharges horizontallyaway from the building.e. utility-set exhaust fan: a fan typically designed witha single-inlet, a scroll housing, and a backward-inclined or an airfoil centrifugal impeller. It canprovide a higher static efficiency capability than atypical power roof

43、ventilator. Air enters the impelleraxially and leaves it in a substantially radial direction.These can be mounted indoors or outdoors in-linehaving additional duct between the fan outlet and thepoint of discharge. exhaust fire (actuated) damper: a damper arranged to auto-matically close to restrict

44、the passage of fire airflow into theexhaust duct.fire resistance rating: the time rating of a material or assem-bly indicating its ability to withstand exposure to a fire. fire suppression system: an automatic fire suppression sys-tem that is specifically designed to protect Type I hood sys-tems and

45、, where required, the cooking appliances served bythe hood system(s).front-face supply: see replacement air, makeup air (dedi-cated replacement air), front-face.grease duct: a duct system for the conveyance of cookingeffluent. The system is designed and installed to reduce theaccumulation of combust

46、ible condensation, thus reducing thepossibility of fire within the duct system.grease laden: containing grease particles and/or grease vapor. grease removal device: a device designed and installed in aType I hood to remove grease vapor and/or particles from theairstream. As used in this standard, th

47、e term refers to devicesthat are certified to UL Standard 1046, Grease Filters forExhaust Ducts4, or to UL Standard 710, Exhaust Hoods forCommercial Cooking Equipment5, as part of the hood.Devices include but are not limited to the following:a. baffle filter: a filter typically having a series of ve

48、rti-cal baffles designed to capture grease and drain to agrease trough. Filters are removable for cleaning andmaintenance of the hood.b. cartridge filter: a filter having a horizontal slot open-ing with a series of internal deflectors designed tocapture grease and drain to a grease trough. Filters a

49、reremovable for cleaning and maintenance of the hood.c. fixed or stationary extractor: a device typicallyhaving horizontal slot openings with a series of inter-nal deflectors designed to capture grease and drain toa grease trough. Extractors are not removable from thehood and typically have access doors for cleaning andmaintenance of the hood.d. multistage extractor or filter: these devices consist ofa series of two or more grease removal devices locatedin the hood.e. removable extractor: any style of grease removaldevice that is removable from the hood.f. water wash