ANSI ASTM F1704-2012 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems《商业厨房通风系统性能试验方法》.pdf

1、Designation: F1704 12 (Reapproved 2017) An American National StandardStandard Test Method forCapture and Containment Performance of CommercialKitchen Exhaust Ventilation Systems1This standard is issued under the fixed designation F1704; the number immediately following the designation indicates the

2、year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 Characterization of capture and containment perfor-m

3、ance of hood, appliance(s), and replacement air systemduring cooking and non-cooking conditions (idle):1.2 Parametric evaluation of operational or design varia-tions in appliances, hoods, or replacement air configurations.1.3 The test method to determine heat gain to space fromcommercial kitchen ven

4、tilation/appliance systems has beenre-designated as Test Method F2474.1.4 The values stated in inch-pound units are to be regardedas standard. No other units of measurement are included in thisstandard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with i

5、ts use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standa

6、rd-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2F1275 Test Method for Performance of GriddlesF1

7、361 Test Method for Performance of Open Deep FatFryersF1484 Test Methods for Performance of Steam CookersF1496 Test Method for Performance of Convection OvensF1521 Test Methods for Performance of Range TopsF1605 Test Method for Performance of Double-SidedGriddlesF1639 Test Method for Performance of

8、Combination Ovens(Withdrawn 2012)3F1695 Test Method for Performance of Underfired BroilersF1784 Test Method for Performance of a Pasta CookerF1785 Test Method for Performance of Steam KettlesF1787 Test Method for Performance of Rotisserie OvensF1817 Test Method for Performance of Conveyor OvensF1964

9、 Test Method for Performance of Pressure FryersF1965 Test Method for Performance of Deck OvensF1991 Test Method for Performance of Chinese (Wok)RangesF2093 Test Method for Performance of Rack OvensF2144 Test Method for Performance of Large Open VatFryersF2237 Test Method for Performance of Upright O

10、verfiredBroilersF2239 Test Method for Performance of Conveyor BroilersF2474 Test Method for Heat Gain to Space Performance ofCommercial Kitchen Ventilation/Appliance Systems2.2 ASHRAE Standards:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.3 ANSI Standard:5ANSI/ASHRAE 41.

11、2 Standard Methods for Laboratory Air-Flow MeasurementANSI/ASHRAE 51 and ANSI/AMCA 210 LaboratoryMethod of Testing Fans for RatingNOTE 1The replacement air and exhaust system terms and theirdefinitions are consistent with terminology used by the American Societyof Heating, Refrigeration, and Air Con

12、ditioning Engineers, see Ref (1).6Where there are references to cooking appliances, an attempt has been1This test method are under the jurisdiction of ASTM Committee F26 on FoodService Equipment and are the direct responsibility of Subcommittee F26.07 onCommercial Kitchen Ventilation.Current edition

13、 approved April 1, 2017. Published April 2017. Originallyapproved in 1996. Last previous edition approved in 2012 as F1704 12. DOI:10.1520/F1704-12R17.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStan

14、dards volume information, refer to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle,

15、 NE, Atlanta, GA30329.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.6The boldface numbers in parentheses refer to the list of references at the end ofthese test methods.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West

16、 Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Tra

17、de Organization Technical Barriers to Trade (TBT) Committee.1made to be consistent with terminology used in the test methods forcommercial cooking appliances. For each energy rate defined as follows,there is a corresponding energy consumption that is equal to the averageenergy rate multiplied by ela

18、psed time. Electric energy and rates areexpressed in W, kW, and kWh. Gas Energy consumption quantities andrates are expressed in Btu, kBtu, and kBtu/h. Energy rates for naturalgas-fueled appliances are based on the higher heating value of natural gas.3. Terminology3.1 Definitions of Terms Specific t

19、o This Standard:3.1.1 aspect ratio, nratio of length to width of an openingor grill.3.1.2 energy rate, naverage rate at which an applianceconsumes energy during a specified condition (for example,idle or cooking).3.1.3 cooking energy consumption rate, naverage rate ofenergy consumed by the appliance

20、(s) during cooking specifiedin appliance test methods in 2.1.3.1.3.1 DiscussionIn this test method, this rate is mea-sured for heavy-load cooking in accordance with the applicabletest method.3.1.4 exhaust flow rate, nvolumetric flow of air (plusother gases and particulates) through the exhaust hood,

21、 mea-sured in standard cubic feet per minute, scfm (standard litre persecond, sL/s). This also shall be expressed as scfm per linearfoot (sL/s per linear metre) of exhaust hood length.3.1.5 fan and control energy rate, naverage rate of energyconsumed by fans, controls, or other accessories associate

22、dwith cooking appliance(s). This energy rate is measured duringpreheat, idle, and cooking tests.3.1.6 hood capture and containment, nability of the hoodto capture and contain grease-laden cooking vapors, convectiveheat, and other products of cooking processes. Hood capturerefers to the products gett

23、ing into the hood reservoir from thearea under the hood while containment refers to the productsstaying in the hood reservoir.3.1.7 idle energy consumption rate, naverage rate atwhich an appliance consumes energy while it is idling, holding,or ready-to-cook, at a temperature specified in the applica

24、bletest method from 2.1.3.1.8 measured energy input rate, nmaximum or peak rateat which an appliance consumes energy measured duringappliance preheat, that is, measured during the period ofoperation when all gas burners or electric heating elements areset to the highest setting.3.1.9 rated energy in

25、put rate, nmaximum or peak rate atwhich an appliance consumes energy as rated by the manufac-turer and specified on the appliance nameplate.3.1.10 replacement air, nair deliberately supplied into thespace (test room), and to the exhaust hood to compensate forthe air, vapor, and contaminants being ex

26、pelled (typicallyreferred to as make-up air); can be dedicated make-up airdirected locally in the vicinity of the hood, transfer air, or acombination.3.1.11 replacement air configurations, nsee below.3.1.11.1 ceiling diffuser, noutlet discharging supply airparallel to the ceiling either radially or

27、in specific directions(for example, two-way, three-way, or four-way).3.1.11.2 displacement diffuser, noutlet supplying low ve-locity air at or near floor level.3.1.11.3 grille, nframe enclosing a set of either vertical orhorizontal vanes (single deflection grill) or both (doubledeflection grill).3.1

28、.12 integrated hood plenums, nsee below.3.1.12.1 air curtain supply, nreplacement air delivereddirectly to the interior plenum of an exhaust hood such that itis introduced vertically downward, typically from the frontedge of the hood.3.1.12.2 backwall supply, nreplacement air delivered be-hind and b

29、elow the cooking appliance line, typically through aducted wall plenum. Sometimes a referred to as rear supply.3.1.12.3 front face supply, nreplacement air delivereddirectly to an interior plenum of the exhaust hood such that itis introduced into the kitchen space through the front face ofthe hood.3

30、.1.12.4 internal supply, nreplacement air delivered di-rectly to the interior of an exhaust hood such that it isexhausted without entering the occupied space. Sometimesreferred to as short-circuit supply.3.1.12.5 perforated perimeter supply, nreplacement airdelivered through perforated supply plenum

31、s located at orslightly below ceiling level and directed downward.3.1.12.6 perforated diffuser, nface of this ceiling diffusertypically has a free area of about 50 %. It can dischargedownward or are available with deflection devices to providefor a horizontal discharge.3.1.12.7 register, ngrilled eq

32、uipped with a damper.3.1.12.8 transfer air, nair transferred from one room toanother through openings in the room envelope.3.1.12.9 slot diffuser, nlong narrow supply air grill ordiffuser outlet with an aspect ratio generally greater than 10 to1.3.1.13 supply flow rate, nvolumetric flow of air suppl

33、iedto the exhaust hood in an airtight room, measured in standardcubic feet per minute, scfm (standard litre per second, sL/s).This also shall be expressed as scfm per linear foot (sL/s perlinear metre) of active exhaust hood length. It consists of themake-up air supplied locally to the exhaust hood

34、(that is,through plenums, diffusers, and so forth) and general replace-ment air supplied through transfer or displacement diffusers.3.1.14 threshold of capture and containment, nconditionsof hood operation in which minimum flow rates are justsufficient to capture and contain the products generated b

35、y theappliance(s). In this context, two minimum capture and con-tainment points can be determined, one for appliance idlecondition, and the other for heavy-load cooking condition.3.1.15 throw, nhorizontal or vertical axial distance an airstream travels after leaving an air outlet before maximumF1704

36、 12 (2017)2stream velocity is reduced to a specified terminal velocity, forexample, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).3.1.16 uncertainty, nmeasure of the precision errors inspecified instrumentation or the measure of the repeatability ofa reported result.3.1.17 ventilation, nthat por

37、tion of supply air that isoutdoor air plus any recirculated air that has been treated forthe purpose of maintaining acceptable indoor air quality.4. Summary of Test Method4.1 This test method uses flow visualization to determinethe threshold of capture and containment (C whileidling, the appliances

38、shall cycle for at least two periods. Thehood must show capture and containment during the full cycleperiod over the full hood perimeter from the hood edge to thefloor level during idle or cooking conditions when using a flowenhancement visualization system.11.4 During the test, reduce the exhaust f

39、low rate until thehood begins to spill. Any observed leak moving beyond 3 in.(7.6 cm) from the hood face will be construed to have escapedfrom the hood, even if it may appear to be drawn back into thehood. If the effluent/thermal plume mixes with the localmake-up air, and the local make-up air is no

40、t captured andcontained by the hood, then the effluent/thermal plume will beconstrued to have escaped from the hood.11.5 Gradually increase the exhaust flow rate in fine incre-ments until full capture and containment of the thermal/effluentplume is achieved.11.6 Note the exhaust motor RPM (Nexh) and

41、 for the airtightroom, note the supply motor RPM (Nsupply).11.7 Perform Runs 2 and 3 by repeating 11.2 11.6 toensure proper capture and containment of the entire thermal/effluent plume at this flow rate.11.8 Allow hood/appliance system to stabilize 5 min with orwithout appliances underneath hood at

42、the maximum exhaustrpm required for capture and containment, noted in 11.6. Afterthe stabilization period, take a 1-min average of the actual flow.11.8.1 For the airtight room, measure the general replace-ment air supplied and local make-up air flow rates (if appli-cable).NOTE 9The replacement air s

43、upplied is representative of the outdoorairflow requirements necessary for roof top units supplying a restaurantduring appliance idling conditions (see 11.8) at the capture and contain-ment exhaust flow rate.11.8.2 For the non-airtight room, measure the air exhaustedand local make-up air flow rates

44、(if applicable).11.9 Calculate the corresponding airflow rate at standardconditions, in accordance with AMCA 210.11.10 At the users request, the procedure in the Appendixcan be used to evaluate hood performance with appliancescalibrated to generate simulated cooking plumes in specificappliances line

45、s.12. Calculation and Report12.1 Capture and Containment Flow Rate Percent Uncer-tainty:12.1.1 Calculate mean of capture and containment flowrates in accordance with Annex A1.12.1.2 Calculate standard sample deviation of capture andcontainment flow rates in accordance with Annex A1.12.1.3 Calculate

46、percent uncertainty of capture and contain-ment flow rates expressed as a percentage.12.2 Test Hood and Appliance(s)Summarize the physicaland operating characteristics of the exhaust hood and installedappliances, reporting all manufacturers specifications anddeviations therefrom. Include in the summ

47、ary hood and appli-ance(s) rated energy input rate, measured energy input rate,idle energy consumption rate, cooking energy consumptionrate, hood overhangs, and hood and appliance(s) height(s),size, integral, and manufacturer supplied make-up air configu-rations. Describe the specific appliance oper

48、ating condition(for example, type and amount of product cooked, number ofburners or elements on, and actual control settings).12.3 ApparatusDescribe the physical characteristics ofthe test room, exhaust, and make-up air systems, and installedinstrumentation.12.4 Data Acquisition:12.4.1 The following

49、 parameters are determined or knownprior to each test run:12.4.1.1 HV, Btu/ft3Higher (gross) saturated heating valueof natural gas.12.4.1.2 Cpa, specific heat of dry air, 0.24 Btu/lbaF.12.4.1.3 Cpv, specific heat of water vapor, 0.44 Btu/lbaF.12.4.1.4 Ra, gas constant for dry air, 53.352 ftlbf lbmF.12.4.2 The following parameters are monitored and re-corded during each test run or at the end of each test run, orboth:12.4.2.1 cfmidle, standard cubic feet per minute, scfm-threshold capture and containment exhaust flow rate under idl