1、Designation: F2474 09F2474 14 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 oforigin
2、al 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 This test method covers the determination of appliance heat gain
3、to space derived from the measurement and calculationof appliance energy consumption, energy exhausted, and energy to food, based on a system energy balance, parametric evaluationof operational or design variations in appliances, hoods, or replacement air configurations.1.2 The values stated in inch
4、pound units are to be regarded as standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information only and are not considered standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is
5、 the responsibilityof the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2F1275 Test Method for Performance of GriddlesF1361 Test Method for Performance of Open
6、 Deep Fat FryersF1484 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TopsF1605 Test Method for Performance of Double-Sided GriddlesF1639 Test Method for Performance of Combination Ovens (Withdrawn 2012)3F1
7、695 Test Method for Performance of Underfired BroilersF1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation SystemsF1784 Test Method for Performance of a Pasta CookerF1785 Test Method for Performance of Steam KettlesF1787 Test Method for Performance of R
8、otisserie OvensF1817 Test Method for Performance of Conveyor OvensF1991 Test Method for Performance of Chinese (Wok) RangesF1964 Test Method for Performance of Pressure FryersF1965 Test Method for Performance of Deck OvensF2093 Test Method for Performance of Rack OvensF2144 Test Method for Performan
9、ce of Large Open Vat FryersF2237 Test Method for Performance of Upright Overfired BroilersF2239 Test Method for Performance of Conveyor Broilers2.2 ASHRAE Standard:3ASHRAE Guideline 2-1986 (RA96) Engineering Analysis of Experimental DataASHRAE Terminology of Heating, Ventilation, Air-Conditioning, a
10、nd Refrigeration1 This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.07 on CommercialKitchen Ventilation.Current edition approved Oct. 1, 2009Nov. 1, 2014. Published November 2009December 2014. Originally app
11、roved in 2005. Last previous edition approved in 20052009as F2474 05.F2474 09. DOI: 10.1520/F2474-09.10.1520/F2474-14.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to
12、 the standards Document Summary page on the ASTM website.3 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329This document is not an ASTM standard and is intended only to provide the user of an ASTM stan
13、dard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by AST
14、M is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States12.3 ANSI Standards:4ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory Method of Testing Fans for RatingNOTE 1The replacement air and exhaust system
15、terms and their definitions are consistent with terminology used by theAmerican Society of Heating,Refrigeration, and Air Conditioning Engineers.5 Where there are references to cooking appliances, an attempt has been made to be consistent withterminology used in the test methods for commercial cooki
16、ng appliances. For each energy rate defined as follows, there is a corresponding energyconsumption that is equal to the average energy rate multiplied by elapsed time. Electric energy and rates are expressed in W, kW, and kWh. Gas energyconsumption quantities and rates are expressed in Btu, kBtu, an
17、d kBtu/h. Energy rates for natural gas-fueled appliances are based on the higher heatingvalue of natural gas.3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 energy rate, naverage rate at which an appliance consumes energy during a specified condition (for example, idle orcooki
18、ng).3.1.2 appliance/hood energy balance, nmathematical expression of appliance, exhaust system, and food energy relationship.actual appliance energy consumption= heat gain to space from appliance(s) + energy exhausted + energy-to-food, if any3.1.3 cold start, ncondition in which appliances are energ
19、ized with all components being at nominal room temperature.3.1.4 cooking energy consumption rate, naverage rate of energy consumed by the appliance(s) during cooking specified inappliance test methods in methods.2.1.3.1.4.1 DiscussionIn this test method, this rate is measured for heavy-load cooking
20、in accordance with the applicable test method.3.1.5 exhaust energy rate, naverage rate at which energy is removed from the test system.3.1.6 exhaust flow rate, nvolumetric flow of air (plus other gases and particulates) through the exhaust hood, measured instandard cubic feet per minute, scfm (stand
21、ard litre per second, sL/s). This also shall be expressed as scfm per linear foot (sL/sper linear metre) of active exhaust hood length.3.1.7 energy-to-food rate, naverage rate at which energy is transferred from the appliance to the food being cooked, using thecooking conditions specified in the app
22、licable test methods.3.1.8 fan and control energy rate, naverage rate of energy consumed by fans, controls, or other accessories associated withcooking appliance(s). This energy rate is measured during preheat, idle, and cooking tests.3.1.9 heat gain energy rate from appliance(s), naverage rate at w
23、hich energy is transferred from appliance(s) to the test spacearound the appliance(s), exclusive of the energy exhausted 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 complete capture, t
24、he predominant mechanismof heat gain consists of radiation from the appliance(s) and radiation from hood. In the condition of hood spillage, heat is gainedadditionally by convection.3.1.10 hood capture and containment, nability of the hood to capture and contain grease-laden cooking vapors, convecti
25、veheat, and other products of cooking processes. Hood capture refers to the products getting into the hood reservoir from the areaunder the hood while containment refers to the products staying in the hood reservoir.3.1.11 idle energy consumption rate, naverage rate at which an appliance consumes en
26、ergy while it is idling, holding, orready-to-cook, at a temperature specified in the applicable test method from method.2.1.3.1.12 latent heat gain, nenergy added to the test system by the vaporization of liquids that remain in the vapor phase priorto being exhausted, for example, by vapor emitted b
27、y products of combustion and cooking processes.3.1.13 makeup air handling hardware:3.1.13.1 diffuser, noutlet discharging supply air in various directions and planes.3.1.13.2 grille, ncovering for any opening through which air passes.3.1.13.3 register, n grille equipped with a damper.4 Available fro
28、m American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.5 The boldface numbers in parentheses refer to the list of references at the end of these test methods.F2474 1423.1.13.4 throw, nhorizontal or vertical axial distance an air stream travels after leaving an
29、air outlet before maximum streamvelocity is reduced to a specified terminal velocity, for example, 100, 150, or 200 ft/min (0.51, 0.76, or 1.02 m/s).3.1.14 measured energy input rate, nmaximum or peak rate at which an appliance consumes energy measured duringappliance preheat, that is, measured duri
30、ng the period of operation when all gas burners or electric heating elements are set to thehighest setting.3.1.15 radiant heat gain, nfraction of the space energy gain provided by radiation.3.1.15.1 DiscussionRadiant heat gain is not immediately converted into cooling load. Radiant energy must first
31、 be absorbed by surfaces that enclosethe space and objects in the space. As soon as these surfaces and objects become warmer than the space air, some of their heatis transferred to the air in the space by convection. The composite heat storage capacity of these surfaces and objects determinesthe rat
32、e at which their respective surface temperatures increase for a given radiant input and thus governs the relationship betweenthe radiant portion of heat gain and its corresponding part of the cooling load. The thermal storage effect is critically importantin differentiating between instantaneous hea
33、t gain for a given space and its cooling load for that moment.3.1.16 rated energy input rate, nmaximum or peak rate at which an appliance consumes energy as rated by the manufacturerand specified on the appliance nameplate.3.1.17 replacement air, nair deliberately supplied into the space (test room)
34、 and to the exhaust hood to compensate for theair, vapor, and contaminants being expelled (typically referred to as makeup air).3.1.18 supply flow rate, nvolumetric flow of air supplied to the exhaust hood in an airtight room, measured in standard cubicfeet per minute, scfm (standard litre per seco
35、nd, sL/s). This also shall be expressed as scfm per linear foot (sL/s per linear metre)of active exhaust hood length.3.1.19 threshold of capture and containment, nconditions of hood operation in which minimum flow rates are just sufficientto capture and contain the products generated by the applianc
36、e(s). In this context, two minimum capture and containment pointsare determined, one for appliance idle condition, and the other for heavy-load cooking condition.3.1.20 uncertainty, nmeasure of the precision errors in specified instrumentation or the measure of the repeatability of areported result.
37、3.1.21 ventilation, nthat portion of supply air that is outdoor air plus any recirculated air that has been treated for the purposeof maintaining acceptable indoor air quality.4. Summary of Test Method4.1 This test method is used to characterize the performance of commercial kitchen ventilation syst
38、ems. Such systems includeone or more exhaust-only hoods, one or more cooking appliances under the hood(s), and a means of providing replacement(makeup) air. Ventilation system performance includes the evaluation of the rate at which heat is transferred to the space.4.1.1 The heat gain from appliance
39、s) hood system is measured through energy balance measurements and calculationsdetermined at specified hood exhaust flow rate(s). When heat gain is measured over a range of exhaust flow rates, the curve ofenergy gain to the test space versus exhaust rate reflects kitchen ventilation system performa
40、nce, in terms of heat gain associatedwith the tested appliance(s).4.1.2 In the simplest case, under idle mode, energy exhausted from the test system is measured and subtracted from the energyinto the appliance(s) under the hood. The remainder is heat gain to the test space. In the cooking mode, ener
41、gy to food also mustbe subtracted from appliance energy input to calculate heat gain to space.4.1.3 Figs. 1-3 show sample curves for the theoretical view of heat gain due to hood spillage, an overall energy balance, andfor heat gain versus exhaust flow rate for the general case.5. Significance and U
42、se5.1 Heat Gain to SpaceThis test method determines the heat gain to the space 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 sensible coolingload, in tons, then equals the heat gain in Btu/h
43、divided by the conversion factor of 12 000 Btu/h (3.412 W) per ton of cooling. Appliance heat gain datacan be used for sizing air conditioning systems. Details of load calculation procedures can be found inASHRAE, see Ref (1) and Ref (2)5. The calculationof associated cooling loads from heat gains t
44、o the test space at various flow rates can be used along with other information by heating, ventilation, airconditioning (HVAC), and exhaust system designers to achieve energy-conservative, integrated kitchen ventilation system designs.5.2 Parametric Studies:5.2.1 This test method also can be used t
45、o conduct parametric studies of alternative configurations of hoods, appliances, andreplacement air systems. In general, these studies are conducted by holding constant all configuration and operational variablesexcept the variable of interest. This test method, therefore, can be used to evaluate th
46、e following:F2474 1435.2.1.1 The overall system performance with various appliances, while holding the hood and replacement air systemcharacteristics constant.5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement airconstant.5.2.3 R
47、eplacement air characteristics, such as makeup air location, direction, and volume, can be varied with constant applianceand hood variables.6. Apparatus6.1 The general configuration and apparatus necessary to perform this test method is shown schematically in Fig. 4 anddescribed in detail in Ref (3)
48、 Example test facilities are described in Refs (4-6). The exhaust hood under test is connected to anexhaust duct and fan and mounted in an airtight room. The exhaust fan is controlled by a variable speed drive to provide operationover a wide range of flow rates. A complementary makeup air fan is co
49、ntrolled to balance the exhaust rate, thereby maintaininga negligible static pressure difference between the inside and outside of the test room. The test facility includes the following:FIG. 1 Theoretical View of Heat GainConvective/Radiant SplitFIG. 2 Overall Energy BalanceIdle ConditionF2474 1446.1.1 Airtight Room, with sealable access door(s), to contain the exhaust hood to be tested, with specified cooking appliance(s)to be placed under the hood. The minimum volume of the room shall be 6000 ft3. The room air leakage shall not exc
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