ASTM F1704-2005 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems《商用厨房排气通风系统的吸气和控制性能的标准试验方法》.pdf

《ASTM F1704-2005 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems《商用厨房排气通风系统的吸气和控制性能的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM F1704-2005 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems《商用厨房排气通风系统的吸气和控制性能的标准试验方法》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 1704 05An American National StandardStandard Test Method forCapture and Containment Performance of CommercialKitchen Exhaust Ventilation Systems1This standard is issued under the fixed designation F 1704; the number immediately following the designation indicates the year oforiginal a

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

3、pliance(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 ventilation/applian

4、ce systems has beenre-designated as Test Method F 2474.1.4 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is

5、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.2. Referenced Documents2.1 ASTM Standards:2F 1275 Test Method for Performance of GriddlesF 1361 Test Method for Performance of

6、Open Deep FatFryersF 1484 Test Methods for Performance of Steam CookersF 1496 Test Method for Performance of Convection OvensF 1521 Test Methods for Performance of Range TopsF 1605 Test Method for Performance of Double-SidedGriddlesF 1639 Test Method for Performance of Combination Ov-ensF 1695 Test

7、Method for Performance of Underfired BroilersF 1784 Test Method for Performance of a Pasta CookerF 1785 Test Method for Performance of Steam KettlesF 1787 Test Method for Performance of Rotisserie OvensF 1817 Test Method for Performance of Conveyor OvensF 1991 Test Method for Performance of Griddles

8、F 1964 Test Method for Performance of Pressure and KettleFryersF 1965 Test Method for Performance of Deck OvensF 2093 Test Method for Performance of Rack OvensF 2144 Test Method for Performance of Large Open VatFryersF 2237 Test Method for Performance of Upright OverfiredBroilersF 2239 Test Method f

9、or Performance of Conveyor BroilersF 2474 Test Method for Heat Gain to Space Performance ofCommercial Kitchen Ventilation/Appliance Systems2.2 ASHRAE Standards:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.3 ANSI Standard:4ANSI/ASHRAE 51 and ANSI/AMCA 210 LaboratoryMethod

10、 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 Conditioning Engineers, see Ref (1).5Where there are references to cooking appliances, an attempt has been

11、made 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 elapsed time. Electric energy and rates areexpressed in W, kW, a

12、nd 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 to This Standard:3.1.1 aspect ratio, nratio of length to width

13、 of an openingor grill.1This 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 approved March 1, 2005. Published March 2005. Originallyapproved in 1996. Last

14、previous edition approved in 1999 as F 1704 99.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available fro

15、m American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.4Available 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 r

16、eferences at the end ofthese test methods.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.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

17、energy consumption rate, naverage rate ofenergy consumed by the appliance(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

18、 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) of exhaust hood length.3.1.5 fan and control energy rate, naverage

19、 rate of energyconsumed by fans, controls, or other accessories associatedwith 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 oth

20、er products of cooking processes. Hood capturerefers to the products getting 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 id

21、ling, holding,or ready-to-cook, at a temperature specified in the applicabletest method from 2.1.3.1.8 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 elec

22、tric heating elements areset to the highest setting.3.1.9 rated energy input rate, nmaximum or peak rate atwhich an appliance consumes energy as rated by the manufac-turer and specified on the appliance nameplate.3.1.10 replacement air, nair deliberately supplied into thespace (test room), and to th

23、e exhaust hood to compensate forthe air, vapor, and contaminants being expelled (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,

24、noutlet discharging supply airparallel to the ceiling either radially or 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 orhorizo

25、ntal vanes (single deflection grill) or both (doubledeflection grill).3.1.12 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 th

26、e hood.3.1.12.2 backwall supply, nreplacement air delivered be-hind and below 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 i

27、tis introduced into the kitchen space through the front face ofthe hood.3.1.12.4 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 per

28、imeter supply, nreplacement airdelivered through perforated supply plenums 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 de

29、vices to providefor a horizontal discharge.3.1.12.7 register, ngrilled equipped 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 g

30、reater than 10 to1.3.1.13 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 perlinear metre) of active exhaust hood le

31、ngth. It consists of themake-up air supplied locally to the exhaust hood (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

32、 rates are justsufficient to capture and contain the products generated by 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 dist

33、ance an airstream travels after leaving an air outlet before maximumstream 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 repeat

34、ability ofa reported result.3.1.17 ventilation, nthat portion 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 o

35、f capture and containment (C whileidling, the appliances 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 visual

36、ization system.11.4 During the test, reduce the exhaust flow 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 w

37、ith the localmake-up air, and the local make-up air is not 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/effluentplu

38、me is achieved.11.6 Note the exhaust motor RPM (Nexh) and for the airtightroom, note the supply motor RPM (Nsupply).11.7 Perform Runs 2 and 3 by repeating 11.2-11.6 to ensureproper capture and containment of the entire thermal/effluentplume at this flow rate.11.8 Allow hood/appliance system to stabi

39、lize 5 min with orwithout appliances underneath hood at 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

40、 flow rates (if appli-cable).NOTE 9The replacement air supplied 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, me

41、asure the air exhaustedand local make-up air flow rates (if applicable).11.9 Calculate the corresponding airflow rate at standardconditions, in accordance with AMCA 210.12. Calculation and Report12.1 Capture and Containment Flow Rate Percent Uncer-tainty:12.1.1 Calculate mean of capture and containm

42、ent 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 percent uncertainty of capture and contain-ment flow rates expressed as a percentage.12.2 Test Hood and Appliance(s)Summarize the phy

43、sicaland operating characteristics of the exhaust hood and installedappliances, reporting all manufacturers specifications anddeviations therefrom. Include in the summary hood and appli-ance(s) rated energy input rate, measured energy input rate,idle energy consumption rate, cooking energy consumpti

44、onrate, hood overhangs, and hood and appliance(s) height(s),size, integral, and manufacturer supplied make-up air configu-rations. Describe the specific appliance operating condition(for example, type and amount of product cooked, number ofburners or elements on, and actual control settings).12.3 Ap

45、paratusDescribe the physical characteristics ofthe test room, exhaust, and make-up air systems, and installedinstrumentation.12.4 Data Acquisition:12.4.1 The following parameters are determined or knownprior to each test run:12.4.1.1 HV, Btu/ft3Higher (gross) saturated heating valueof natural gas.12

46、.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 cfm

47、idle, standard cubic feet per minute, scfm-threshold capture and containment exhaust flow rate under idlecondition.12.4.2.2 cfmcook, standard cubic feet per minute, scfm-threshold capture and containment exhaust flow rate underheavy-load cooking mode.12.4.2.3 Nexh, exhaust fan motor RPM at threshold

48、 ofcapture and containment.12.4.2.4 Nsupply, supply fan motor RPM at threshold ofcapture and containment.12.4.2.5 Vgas, cubic feet, ft3Volume of gas consumed bythe appliance(s) over the test period.12.4.2.6 cfmgas, cubic feet per minute, cfmAverage flowrate of combustion gas consumed over the test p

49、eriod.12.4.2.7 Ectrl, Btu/hAverage rate of energy consumed bycontrols, indicator lamps, fans, or other accessories associatedwith cooking appliance(s).12.4.2.8 Eapp, Btu/hAverage rate of energy consumed byburners of gas appliances, or heating elements of electricappliances, to maintain set operating temperature.12.4.2.9 Einput, Btu/hAverage rate of total energy (that is,Eapp+ Ectrl) consumed by the appliance(s).12.4.2.10 DPneut, in. H2OStatic pressure differential be-tween inside and outside the test space, measured at the neutralz