ASTM F2976-2013 Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems《测定商业厨房需求控制通风系统野外性能的标准实施规程》.pdf

1、Designation: F2976 12F2976 13Standard Practice forDetermining the Field Performance of Commercial KitchenDemand Control Ventilation Systems1This standard is issued under the fixed designation F2976; the number immediately following the designation indicates the year oforiginal adoption or, in the ca

2、se 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 Standard Practice determines the energy savings potential of Commercial Kitchen Deman

3、d Control Ventilation(CKDCV) systems by outlining a procedure to measure system performance.1.1.1 Fan energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.1.1.2 Thermal energy savings potential of a Commercial Kitchen Demand Control Ventilation system

4、 will be determined.1.2 This Standard Practice applies to commercial kitchen exhaust and supply demand control ventilation system in the followingfoodservice establishments: Casino hotel foodservice facilities, commercial cafeterias, full service restaurant, hotel foodservicefacility, quick service

5、restaurant, school cafeteria, supermarket, health care foodservice facility. See Appendix X1 for descriptionsof facilities.1.3 This CKDCV field test protocol does not apply to other demand control ventilation applications such as building heating,ventilation, and air-conditioning (HVAC) applications

6、 or laboratory applications.1.4 UnitsThe values stated in inch-pound units are to be regarded as standard. The values given in parentheses aremathematical conversions to SI units that are provided for information only and are not considered standard.1.5 This standard does not purport to address all

7、of the safety concerns, if any, associated with its use. It is 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:2F2975 Test Method for Me

8、asuring the Field Performance of Commercial Kitchen Ventilation Systems2.2 Other Standards:Standard 154 Ventilation of Cooking Processes33. Terminology3.1 Definitions:3.1.1 capture and containment (C Average make up air system demand (kW);Average daily energy consumption of exhaust system (kWh/day);

9、 Average daily energy consumption of makeup air system(kWh/day); Total average CKV system demand (kW); Total average CKV system energy consumption (kWh/day); Averageexhaust system power factor; Average makeup air system power factor.7.2.2.2 Post-Retrofit Performance DataAverage exhaust system demand

10、 (kW); Average make up air system demand (kW);Average daily energy consumption of exhaust system (kWh/day); Average daily energy consumption of makeup air system(kWh/day); Total average CKV system demand (kW); Total average CKV system energy consumption (kWh/day); Averageexhaust system power factor;

11、 Average makeup air system power factor.7.2.2.3 Calculated DataPercentage average demand reduction from exhaust fan (kW); Percentage average demand reductionfrom makeup air fan (kW); Percentage average demand reduction from CKV system fan energy usage (kW); Percentage exhaustfan energy consumption r

12、eduction; Percentage MUA fan energy consumption reduction; Percentage CKV system fan energyconsumption reduction; Percentage reduction in exhaust airflow rate; Percentage reduction in MUA airflow rate.7.2.2.4 Graphical RepresentationsGraphical representation of typical exhaust and fan energy power (

13、kW) under baseline andpost-installation conditions. Both baseline and post-installation conditions should be represented on a single chart.The chart shouldshow a typical day (defined as the average of all test days) from midnight to midnight on the x-axis and power (kW) orconsumption (kWh) on the y-

14、axis. The chart should include the averaged daily energy demand with the DCV system in additionto the monitored data.7.2.2.5 Additional InformationDescription of any data quality or performance issues encountered during the test andresolution.7.2.3 Heating and Cooling Energy Consumption Test Reporti

15、ng Requirements:7.2.3.1 In addition to the reporting requirements outlined for fan energy consumption tests, the following additional data mustbe reported for heating and cooling energy consumption tests.7.2.3.2 Baseline Performance Data:(1) Average daily exhaust motor frequency (Hz).(2) Average dai

16、ly MUA motor frequency (Hz).7.2.3.3 Post-Retrofit Performance Data:(1) Average daily exhaust motor frequency (Hz).(2) Average daily MUA motor frequency (Hz).7.2.3.4 Calculated Data:(1) Average daily exhaust airflow rate (CFM) for baseline and post-retrofit conditions.(2) Average daily MUA airflow ra

17、te (CFM) for baseline and post-retrofit conditions.F2976 135(3) Percentage average daily exhaust airflow rate reduction (CFM), percentage average daily exhaust motor frequencyreduction (Hz).(4) Percentage average daily makeup airflow rate reduction (CFM), percentage average makeup motor frequency re

18、duction(Hz).(5) Estimated heating and cooling energy savings.7.2.3.5 Graphical Representations:(1) Monitored exhaust airflow rate versus time for baseline and post-retrofit conditions.(2) Monitored makeup airflow rate versus time for baseline and post-retrofit conditions.(3) Average daily exhaust ai

19、rflow rate versus time for baseline and post-retrofit conditions.(4) Average daily makeup airflow rate versus time for baseline and post-retrofit conditions.(5) Additional Information: Description of any data quality or performance issues encountered during the test and resolution.8. Keywords8.1 com

20、mercial kitchen ventilation; demand control ventilation; variable speed exhaust systemsAPPENDIX(Nonmandatory Information)X1. MARKET SEGMENTSX1.1 Casino Hotel Foodservice FacilitiesCasino hotel foodservice facilities: foodservice facilities within establishmentsclassified as NAICS code 721120, define

21、d as establishments primarily engaged in providing short-term lodging in hotel facilitieswith a casino on the premises. The casino on premises includes table wagering games and may include other gambling activities,such as slot machines and sports betting. These establishments generally offer a rang

22、e of services and amenities, such as food andbeverage services, entertainment, valet parking, swimming pools, and conference and convention facilities.X1.2 Commercial CafeteriaFacilities classified as NAICS code 722212, defined as establishments, known as cafeterias,primarily engaged in preparing an

23、d serving meals for immediate consumption using cafeteria-style or buffet serving equipment,such as steam tables, refrigerated areas, display grills, and self-service nonalcoholic beverage dispensing equipment. Patrons selectfrom food and drink items on display in a continuous cafeteria line or from

24、 buffet stations.X1.3 Full Service RestaurantFacilities classified as NAICS code 7221, defined as establishments primarily engaged in providingfood services to patrons who order and are served while seated (i.e., waiter/waitress service) and pay after eating. Establishmentsthat provide these types o

25、f food services to patrons with any combination of other services, such as takeout services, are classifiedin this industry.X1.4 Health Care Foodservice FacilityFoodservice facilities within establishments classified as NAICS code 622 or 623,defined as establishments that provide medical, diagnostic

26、, and treatment services that include physician, nursing, and other healthservices to inpatients and the specialized accommodation services required by inpatients or establishments that provide residentialcare combined with either nursing, supervisory, or other types of care as required by the resid

27、ents.X1.5 Hotel Foodservice FacilityFoodservice facilities within establishments classified as NAICS code 721110, defined asestablishments primarily engaged in providing short-term lodging in facilities known as hotels, motor hotels, resort hotels, andmotels. The establishments in this industry may

28、offer food and beverage services, recreational services, conference rooms andconvention services, laundry services, parking, and other services.X1.6 Quick Service RestaurantFacilities classified as NAICS code 7222, defined as establishments primarily engaged inproviding food services where patrons g

29、enerally order or select items and pay before eating. Most establishments do not havewaiter/waitress service, but some provide limited service, such as cooking to order (i.e., per special request), bringing food toseated customers, or providing off-site delivery.F2976 136X1.7 School CafeteriaFoodser

30、vice facilities within establishments classified as NAICS code 611110, defined as establishmentsprimarily engaged in furnishing academic courses and associated course work that comprise a basic preparatory education.X1.8 SupermarketFacilities classified as NAICS code 445110, defined as establishment

31、s generally known as supermarkets andgrocery stores primarily engaged in retailing a general line of food, such as canned and frozen foods; fresh fruits and vegetables;and fresh and prepared meats, fish, and poultry. Included in this industry are delicatessen-type establishments primarily engagedin

32、retailing a general line of food.X1.9 University Dining HallDining facilities within establishments classified as NAICS code 611310, defined as establishmentsprimarily engaged in furnishing academic courses and granting degrees at baccalaureate or graduate levels.ASTM International takes no position

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