ANSI ASTM F2474-2017 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems.pdf

1、Designation: F2474 17 An American National StandardStandard Test Method forHeat Gain to Space Performance of Commercial KitchenVentilation/Appliance Systems1This standard is issued under the fixed designation F2474; the number immediately following the designation indicates the year oforiginal adopt

2、ion 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 This test method covers the determination of applianceheat gain to space

3、derived from the measurement and calcula-tion of appliance energy consumption, energy exhausted, andenergy to food, based on a system energy balance, parametricevaluation of operational or design variations in appliances,hoods, or replacement air configurations.1.2 The values stated in inch-pound un

4、its are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsi

5、bility 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.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in

6、 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:2F1704 Test Method for Capture and Containment Perfor-mance of Commercial

7、 Kitchen Exhaust Ventilation Sys-tems2.2 ASHRAE Standard:3ASHRAE Guideline 2-1986 (RA96) Engineering Analysisof Experimental DataASHRAE Terminology of Heating, Ventilation, Air-Conditioning, and Refrigeration2.3 ANSI Standards:4ANSI/ASHRAE 51 and ANSI/AMCA 210 LaboratoryMethod of Testing Fans for Ra

8、tingNOTE 1The replacement air and exhaust system terms and theirdefinitions are consistent with terminology used by the American Societyof Heating, Refrigeration, and Air Conditioning Engineers.5Where thereare references to cooking appliances, an attempt has been made to beconsistent with terminolog

9、y used in the test methods for commercialcooking appliances. For each energy rate defined as follows, there is acorresponding energy consumption that is equal to the average energy ratemultiplied by elapsed time. Electric energy and rates are expressed in W,kW, and kWh. Gas energy consumption quanti

10、ties and rates are expressedin Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled appliancesare based on the higher heating value of natural gas.3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 energy rate, naverage rate at which an applianceconsumes energy during a spe

11、cified condition (for example,idle or cooking).3.1.2 appliance/hood energy balance, nmathematical ex-pression of appliance, exhaust system, and food energy rela-tionship.actual appliance energy consumption= heat gain to space from appliance(s) + energy exhausted + energy-to-food, if any3.1.3 cold st

12、art, ncondition in which appliances are ener-gized with all components being at nominal room temperature.3.1.4 cooking energy consumption rate, naverage rate ofenergy consumed by the appliance(s) during cooking specifiedin appliance test methods.3.1.4.1 DiscussionIn this test method, this rate is me

13、a-sured for heavy-load cooking in accordance with the applicabletest method.3.1.5 exhaust energy rate, naverage rate at which energyis removed from the test system.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommit

14、tee F26.07 onCommercial Kitchen Ventilation.Current edition approved June 1, 2017. Published July 2017. Originally approvedin 2005. Last previous edition approved in 2014 as F2474 14. DOI: 10.1520/F2474-17.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer

15、Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA303294Availab

16、le from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.5The boldface numbers in parentheses refer to the list of references at the endof these test methods.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959.

17、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 Trade Organization Technical Barr

18、iers to Trade (TBT) Committee.13.1.6 exhaust flow rate, nvolumetric flow of air (plusother gases and particulates) through the exhaust hood, 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)

19、 of active exhaust hood length.3.1.7 energy-to-food rate, naverage rate at which energyis transferred from the appliance to the food being cooked,using the cooking conditions specified in the applicable testmethods.3.1.8 fan and control energy rate, naverage rate of energyconsumed by fans, controls,

20、 or other accessories associatedwith cooking appliance(s). This energy rate is measured duringpreheat, idle, and cooking tests.3.1.9 heat gain energy rate from appliance(s), naveragerate at which energy is transferred from appliance(s) to the testspace around the appliance(s), exclusive of the energ

21、y ex-hausted from the hood and the energy consumed by the food,if any.3.1.9.1 DiscussionThis gain includes conductive,convective, and radiant components. In conditions of completecapture, the predominant mechanism of heat gain consists ofradiation from the appliance(s) and radiation from hood. In th

22、econdition of hood spillage, heat is gained additionally byconvection.3.1.10 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 getting into the hood reservo

23、ir from thearea under the hood while containment refers to the productsstaying in the hood reservoir.3.1.11 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 applicabletest method.3.1.12 la

24、tent heat gain, nenergy added to the test systemby the vaporization of liquids that remain in the vapor phaseprior to being exhausted, for example, by vapor emitted byproducts of combustion and cooking processes.3.1.13 makeup air handling hardware:3.1.13.1 diffuser, noutlet discharging supply air in

25、 variousdirections and planes.3.1.13.2 grille, ncovering for any opening through whichair passes.3.1.13.3 register, n grille equipped with a damper.3.1.13.4 throw, nhorizontal or vertical axial distance anair stream travels after leaving an air outlet before maximumstream velocity is reduced to a sp

26、ecified terminal velocity, forexample, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).3.1.14 measured energy input rate, nmaximum or peakrate at which an appliance consumes energy measured duringappliance preheat, that is, measured during the period ofoperation when all gas burners or electric he

27、ating elements areset to the highest setting.3.1.15 radiant heat gain, nfraction of the space energygain provided by radiation.3.1.15.1 DiscussionRadiant heat gain is not immediatelyconverted into cooling load. Radiant energy must first beabsorbed by surfaces that enclose the space and objects in th

28、espace. As soon as these surfaces and objects become warmerthan the space air, some of their heat is transferred to the air inthe space by convection. The composite heat storage capacityof these surfaces and objects determines the rate at which theirrespective surface temperatures increase for a giv

29、en radiantinput and thus governs the relationship between the radiantportion of heat gain and its corresponding part of the coolingload. The thermal storage effect is critically important indifferentiating between instantaneous heat gain for a givenspace and its cooling load for that moment.3.1.16 r

30、ated energy input rate, nmaximum or peak rate atwhich an appliance consumes energy as rated by the manufac-turer and specified on the appliance nameplate.3.1.17 replacement air, nair deliberately supplied into thespace (test room), and to the exhaust hood to compensate forthe air, vapor, and contami

31、nants being expelled (typicallyreferred to as makeup air).3.1.18 supply flow rate, nvolumetric flow of air suppliedto 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 per

32、linear metre) of active exhaust hood length.3.1.19 threshold of capture and containment, nconditionsof hood operation in which minimum flow rates are justsufficient to capture and contain the products generated by theappliance(s). In this context, two minimum capture and con-tainment points are dete

33、rmined, one for appliance idlecondition, and the other for heavy-load cooking condition.3.1.20 uncertainty, nmeasure of the precision errors inspecified instrumentation or the measure of the repeatability ofa reported result.3.1.21 ventilation, nthat portion of supply air that isoutdoor air plus any

34、 recirculated air that has been treated forthe purpose of maintaining acceptable indoor air quality.4. Summary of Test Method4.1 This test method is used to characterize the performanceof commercial kitchen ventilation systems. Such systemsinclude one or more exhaust-only hoods, one or more cookinga

35、ppliances under the hood(s), and a means of providingreplacement (makeup) air. Ventilation system performanceincludes the evaluation of the rate at which heat is transferredto the space.4.1.1 The heat gain from appliance(s) hood system ismeasured through energy balance measurements and calcula-tions

36、 determined at specified hood exhaust flow rate(s). Whenheat gain is measured over a range of exhaust flow rates, thecurve of energy gain to the test space versus exhaust ratereflects kitchen ventilation system performance, in terms ofheat gain associated with the tested appliance(s).4.1.2 In the si

37、mplest case, under idle mode, energy ex-hausted from the test system is measured and subtracted fromthe energy into the appliance(s) under the hood. The remainderis heat gain to the test space. In the cooking mode, energy toF2474 172food also must be subtracted from appliance energy input tocalculat

38、e heat gain to space.4.1.3 Figs. 1-3 show sample curves for the theoretical viewof heat gain due to hood spillage, an overall energy balance,and for heat gain versus exhaust flow rate for the general case.5. Significance and Use5.1 Heat Gain to SpaceThis test method determines theheat gain to the sp

39、ace from a hood/appliance system.NOTE 2To maintain a constant temperature in the conditioned space,this heat gain must be matched by space cooling. The space sensiblecooling load, in tons, then equals the heat gain in Btu/h divided by theconversion factor of 12 000 Btu/h (3.412 W) per ton of cooling

40、.Applianceheat gain data can be used for sizing air conditioning systems. Details ofload calculation procedures can be found inASHRAE, see Ref (1) and Ref(2)5. The calculation of associated cooling loads from heat gains to the testspace at various flow rates can be used along with other information

41、byheating, ventilation, air conditioning (HVAC), and exhaust system design-ers to achieve energy-conservative, integrated kitchen ventilation systemdesigns.5.2 Parametric Studies:5.2.1 This test method also can be used to conduct paramet-ric studies of alternative configurations of hoods, appliances

42、,and replacement air systems. In general, these studies areconducted by holding constant all configuration and opera-tional variables except the variable of interest. This testmethod, therefore, can be used to evaluate the following:5.2.1.1 The overall system performance with variousappliances, whil

43、e holding the hood and replacement air systemcharacteristics constant.5.2.2 Entire hoods or characteristics of a single hood, suchas end panels, can be varied with appliances and replacementair constant.5.2.3 Replacement air characteristics, such as makeup airlocation, direction, and volume, can be

44、varied with constantappliance and hood variables.6. Apparatus6.1 The general configuration and apparatus necessary toperform this test method is shown schematically in Fig. 4 anddescribed in detail in Ref (3). Example test facilities aredescribed in Refs (4-6). The exhaust hood under test isconnecte

45、d to an exhaust duct and fan and mounted in anairtight or non-airtight room. The exhaust fan is controlled bya variable speed drive to provide operation over a wide rangeof flow rates. A complementary makeup air fan is controlled tobalance the exhaust rate, thereby maintaining a negligible staticpre

46、ssure difference between the inside and outside of the testroom. The test facility includes the following:6.1.1 Airtight Room, with sealable access door(s), to containthe exhaust hood to be tested, with specified cooking appli-ance(s) to be placed under the hood. The minimum volume ofthe room shall

47、be 6000 ft3. The room air leakage shall notexceed 20 scfm (9.4 sL/s) at 0.2 in. w.c. (49.8 Pa).6.1.1.1 Exhaust and Replacement Air Fans, with variable-speed drives, to allow for operation over a wide range ofexhaust airflow rates.6.1.1.2 Control System and Sensors, to provide for auto-matic or manua

48、l adjustment of replacement air flow rate,relative to exhaust flow rate, to yield a differential staticpressure between inside and outside of the airtight room not toexceed 0.05 in. w.c. (12.5 Pa).6.1.1.3 Air Flow Measurement System Laminar FlowElement, AMCA 210 or equivalent nozzle chamber, mounted

49、in the replacement or exhaust airstream, to measure airflowrate.NOTE 3Because of potential problems with measurement in the hot,possibly grease-laden exhaust air stream, exhaust airflow rate can bedetermined by measuring the replacement airflow rate on the supply side.This requires the design of an airtight test facility that ensures the supplyrate equals the exhaust rate since air leakage outside the system boundary,FIG. 1 Theoretical View of Heat GainConvective/Radiant SplitF2474 173that is, all components between supply and exhaust blowe