1、ASHRAE STANDARDANSI/ASHRAE Standard 154-2011(Supersedes ANSI/ASHRAE Standard 154-2003)Ventilation for Commercial Cooking OperationsApproved by the ASHRAE Standards Committee on January 29, 2011; by the ASHRAE Board of Directors onFebruary 2, 2011; and by the American National Standards Institute on
2、March 3, 2011. This standard is under continuous maintenance by a Standing Standard Project Committee (SSPC) for whichthe Standards Committee has established a documented program for regular publication of addenda or revi-sions, including procedures for timely, documented, consensus action on reques
3、ts for change to any part ofthe standard. The change submittal form, instructions, and deadlines may be obtained in electronic form fromthe ASHRAE Web site (www.ashrae.org) or in paper form from the Manager of Standards. The latest edition ofan ASHRAE Standard may be purchased from the ASHRAE Web si
4、te (www.ashrae.org) or from ASHRAECustomer Service, 1791 Tullie Circle, NE, Atlanta, GA 30329-2305. E-mail: ordersashrae.org. Fax: 404-321-5478. Telephone: 404-636-8400 (worldwide), or toll free 1-800-527-4723 (for orders in US and Canada).For reprint permission, go to www.ashrae.org/permissions. 20
5、11 American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc.ISSN 1041-2336American Society of Heating, Refrigeratingand Air-Conditioning Engineers, Inc.1791 Tullie Circle NE, Atlanta, GA 30329www.ashrae.orgSPECIAL NOTEThis American National Standard (ANS) is a national voluntar
6、y consensus standard developed under the auspices of the AmericanSociety of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE). Consensus is defined by the American National StandardsInstitute (ANSI), of which ASHRAE is a member and which has approved this standard as an ANS, as “substan
7、tial agreement reached bydirectly and materially affected interest categories. 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
8、with thisstandard is voluntary until and unless a legal jurisdiction makes compliance 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 a
9、ppointed specifically for the purpose of writing the Standard. The ProjectCommittee 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 th
10、e concerned interests on all ProjectCommittees. The Manager of Standards of ASHRAE should be contacted for:a. 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
11、portions of the Standard.DISCLAIMERASHRAE uses its best efforts to promulgate Standards and Guidelines for the benefit of the public in light of available information andaccepted industry practices. However, ASHRAE does not guarantee, certify, or assure the safety or performance of any products, com
12、ponents,or systems tested, installed, or operated in accordance with ASHRAEs Standards or Guidelines or that any tests conducted under itsStandards or Guidelines will be nonhazardous or free from risk.ASHRAE INDUSTRIAL ADVERTISING POLICY ON STANDARDSASHRAE Standards and Guidelines are established to
13、 assist industry and the public by offering a uniform method of testing for ratingpurposes, by suggesting safe practices in designing and installing equipment, by providing proper definitions of this equipment, and by providingother information that may serve to guide the industry. The creation of A
14、SHRAE Standards and Guidelines is determined by the need for them,and conformance to 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.A
15、SHRAE Standing Standard Project Committee 154Cognizant TC: TC 5.10, Kitchen VentilationSPLS Liaison: Craig P. Wray*Denotes members of voting status when the document was approved for publicationDerek W. Schrock, Chair* Gregg Gress* Richard T. Swierczyna*Stephen L. Brown* Francis J. Kohout* Randy J.
16、UrnessJohn A. Clark* Jayendra S. Parikh* Michael L. Watz*ASHRAE STANDARDS COMMITTEE 20102011Stephanie Reiniche, Manager of StandardsH. Michael Newman, Chair Krishnan Gowri Boggarm S. SettyCarol E. Marriott, Vice-Chair Maureen Grasso James R. TaubyDouglass S. Abramson Cecily M. Grzywacz James K. Vall
17、ortKarim Amrane Richard L. Hall William F. WalterRobert G. Baker Nadar R. Jayaraman Michael W. WoodfordHoy R. Bohanon, Jr. Byron W. Jones Craig P. WraySteven F. Bruning Jay A. Kohler Hugh F. Crowther, BOD ExOKenneth W. Cooper Frank Myers William P. Bahnfleth, COMartin Dieryckx Janice C. PetersonAlla
18、n B. Fraser Douglas T. ReindlCONTENTSANSI/ASHRAE Standard 154-2011,Ventilation for Commercial Cooking OperationsSECTION PAGEForeword. 21 Purpose . . 22 Scope . . 23 Definitions. 24 Exhaust Hoods. 65 Exhaust Systems . 96 Replacement Air. 117 System Controls . 128 References. 12Informative Appendix A:
19、 Examples of Air Balancing 13Informative Appendix B: Alternative Airflow Calculation Method 15Informative Appendix C: Hood Energy Savings Calculation .17Informative Appendix D: Using Standard 154 to Determine Hood Overhangs and Exhaust Airflows 18Informative Appendix E: Bibliography 20NOTEApproved a
20、ddenda, errata, or interpretations for this standard can be downloaded free of charge from the ASHRAE Web site at www.ashrae.org/technology. 2011 American Society of Heating,Refrigerating and Air-Conditioning Engineers, Inc.1791 Tullie Circle NEAtlanta, GA 30329www.ashrae.orgAll rights reserved. Ame
21、rican Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (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.2 ANSI/ASHRAE Standard 154-2011(This
22、foreword is not part of this standard. It is merelyinformative and does not contain requirements necessaryfor conformance to the standard. It has not beenprocessed according to the ANSI requirements for astandard and may contain material that has not beensubject to public review or a consensus proce
23、ss.Unresolved objectors on informative material are notoffered the right to appeal at ASHRAE or ANSI.)FOREWORDFirst published in 2003, ASHRAE Standard 154 hasbeen thoroughly revised in this edition to make it codeenforceable and to provide the most complete design guid-ance available on commercial k
24、itchen ventilation compo-nents and systems. In revising this standard, the projectcommittee has drawn upon recent laboratory research thatwas sponsored in part by ASHRAE and assembled by theASHRAE Technical Committee on kitchen ventilation, TC5.10. It has also relied upon the significant field exper
25、iencesof the manufacturers, designers, and users of kitchen ventila-tion systems. The standard is intended to serve as a templatefor standardization, harmonization, and ongoing revision ofrelated model and adopted codes and to bring consistency todesign requirements and applications of commercial ki
26、tchenventilation systems. The major changes in this edition include the following: In Section 2, the standards scope has been revised toclarify its focus on three types of systems: kitchen hoods,exhaust systems, and replacement air systems. In Section 3, new definitions have been added and oth-ers r
27、evised to provide more explicit guidance to codeofficials.In Section 4, Table 1 now specifies when hoods arerequired for various appliances or cooking operationsand defines the duty level for the cooking operationwhen Type II is used. Table 2 provides the duty level forcooking operations that requir
28、e a Type 1 hood. Addi-tionally, Section 4 now states that a Type I hood must belisted to the appropriate standard. Tables 3 and 4 havebeen revised to show updated overhangs and minimumexhaust airflow rates for Type II hoods. Section 4.6 ondemand-control ventilation has been added.In Section 5, duct
29、leakage performance tests to verifythat installed ductwork is not leaking have been added. Section 7, “System Controls,” has been added.In addition to being written in code-enforceable lan-guage, Standard 154 now includes notes and appendices thatprovide a better understanding of best design practic
30、es. The project committee would like to thank Bob Ajemian,Greg DuChane, Mark Finck, Don Fisher, Jason Greenberg,Doug Horton, Ken Hutchinson, Tom Kuehn, Bruce Lukens,Mike Morgan, Dwayne Sloan, and Tony Spata for their helpin revising this standard.1. PURPOSEThe purpose of this standard is to provide
31、design criteriafor acceptable performance in commercial cooking ventila-tion systems.2. SCOPE2.1 This standard covers the following:a. kitchen hoods,b. exhaust systems, andc. replacement air systems.2.2 This standard shall not be used to circumvent any safety,health, or environmental requirements.3.
32、 DEFINITIONSair curtain supply: see air curtain under makeup air (dedi-cated replacement air), which is under replacement air.appliance: a cooking device or apparatus used in a kitchen thatconsumes energy provided by gas, electricity, solid fuel,steam, or another fuel source.appliance duty level: an
33、 appliance rating category based uponthe exhaust airflow required to capture, contain, and removethe cooking effluent and products of combustion under typicaloperating conditions with a non-engineered wall-mountedcanopy hood (based upon ASHRAE RP-13621). This is differ-ent from the historical approa
34、ch, in which duty levels werebased upon the temperature of the cooking surface. Thefollowing appliance duty classifications are used in this stan-dard: light: a cooking process requiring an exhaust airflowrate of less than 200 cfm/ft (310 L/s/m) for capture, con-tainment, and removal of the cooking
35、effluent and prod-ucts of combustion.medium: a cooking process requiring an exhaust airflowrate of 200 to 300 cfm/ft (310 to 460 L/s/m) for capture,containment, and removal of the cooking effluent andproducts of combustion.heavy: a cooking process requiring an exhaust airflowrate of 300 to 400 cfm/f
36、t (460 to 620 L/s/m) for capture,containment, and removal of the cooking effluent andproducts of combustion.extra-heavy: a cooking process requiring an exhaust air-flow rate greater than 400 cfm/ft (620 L/s/m) for cap-ture, containment, and removal of the cooking effluentand products of combustion.a
37、ppliance with integral hood: an electric appliance having anintegrated hood system that has been listed to UL Standard1972or UL Standard 710B.3approved: acceptable to the authority having jurisdiction.back-wall supply: see back-wall under makeup air (dedicatedreplacement air), which is under replace
38、ment air. baffle filter: see grease removal device. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (www.ashrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior w
39、ritten permission.ANSI/ASHRAE Standard 154-2011 3capture area: the area within an exhaust hood that containscooking effluent until it is exhausted.capture and containment (C however, the user can beexempted from having a hood if the heat load is accounted forand managed by the building HVAC system.
40、From Tables 5Aand 5E of Chapter 31 of ASHRAE HandbookFundamentals,the sensible-radiant, sensible-convective, and latent-convec-tive heat gains are added together to get the total heat gain tospace. Table D-4 shows the lookup values from Tables 5A and5E for the unhooded appliances in this example. TA
41、BLE D-3 Hooded Appliance Heat Gain EstimationsAppliance Name Table 5 DescriptionTable 5 Sensible-Radiant Heat Gain, Btu/h (W)Adjusted Heat Gain, Btu/h (W)Convection oven Oven: convection full-size 1500 (440) 1500 (440)30 gallon braising pan Tilting skillet/braising pan 0 (0) 0 (0)Four-burner gas ran
42、ge Rangetop: 3 burners on/oven off 7100 (2081) 9500 (2784)TOTAL 11,000 (3224)TABLE D-4 Unhooded Appliance Heat Gain EstimationsAppliance NameTable 5DescriptionSensible-RadiantHeat Gain, Btu/h (W)Sensible-Convective Heat Gain, Btu/h (W)Latent-Convective Heat Gain, Btu/h (W)Total Heat Gain,Btu/h (W)3
43、Coffee makers Coffee brewer 200 (59) 300 (88) 700 (205) 1200 (352)Rack conveyor dishwasherDishwasher (conveyor type, hot-water sanitiz-ing, standby)0 (0) 4750 (1392) 16,970 (4974) 21,720 (6336)TOTAL 22,920 (6718) American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (www.as
44、hrae.org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAEs prior written permission.20 ANSI/ASHRAE Standard 154-2011(This appendix is not part of this standard. It is merely informative and does not contai
45、n requirements necessary for conformance to the standard. It has not been processed according to the ANSI requirements for a standard and may contain material that has not been subject to public review or a consensus process. Unresolved objectors on informative material are not offered the right to
46、appeal at ASHRAE or ANSI.)INFORMATIVE APPENDIX EINFORMATIVE BIBLIOGRAPHYASTM F1704-09, Standard Test Method for Capture andContainment Performance of Commercial KitchenExhaust Ventilation Systems, ASTM International, WestConshohocken, PA.ASTM F2474-09, Standard Test Method for Heat Gain toSpace Perf
47、ormance of Commercial Kitchen Ventilation/Appliance Systems, ASTM International, West Con-shohocken, PA, 2007.PIER Report, Makeup Air Effect On Commercial KitchenExhaust System Performance, Publication P500-03-007F, December, 2002, California Energy Commission.NFPA17A-2009, Standard for Wet Chemical
48、 ExtinguishingSystems, 2002 Edition, National Fire Protection Associ-ation, Quincy, MA.2009 ASHRAE HandbookFundamentals, American Soci-ety of Heating, Refrigerating and Air-ConditioningEngineers, Inc., Atlanta, GA.VDI Standard 2052, Ventilation Equipment for Kitchens,Verein Deutscher Ingenieure, Apr
49、il 2006.LBNL. 1993. DOE-2, Version 2.1E. Lawrence BerkeleyNational Laboratory, Berkeley, CA.EERE. 2010. Energy Plus, Version 6.0.0. Energy Efficiencyand Renewable Energy, U.S. Department of Energy,Germantown, MD.Trane. 2010. Trace 700. Trane, Piscataway, NJ. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (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
