ASTM F2474-2009 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 设备系统空间加热性能的标准试验方法》.pdf

《ASTM F2474-2009 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 设备系统空间加热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 F2474-2009 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 设备系统空间加热性能的标准试验方法》.pdf（17页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F2474 09Standard 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 adoption or, in the case of revisio

2、n, 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 derived from the measurement a

3、nd 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 units are to be regardedas stand

4、ard. 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 theresponsibility of the user of this sta

5、ndard 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:2F1275 Test Method for Performance of GriddlesF1361 Test Method for Performance of Open Deep FatFryersF1484 Test Methods for P

6、erformance of Steam CookersF1496 Test Method for Performance of Convection OvensF1521 Test Methods for Performance of Range TopsF1605 Test Method for Performance of Double-SidedGriddlesF1639 Test Method for Performance of Combination OvensF1695 Test Method for Performance of Underfired BroilersF1704

7、 Test Method for Capture and Containment Perfor-mance of Commercial Kitchen Exhaust Ventilation Sys-temsF1784 Test Method for Performance of a Pasta CookerF1785 Test Method for Performance of Steam KettlesF1787 Test Method for Performance of Rotisserie OvensF1817 Test Method for Performance of Conve

8、yor OvensF1991 Test Method for Performance of Chinese (Wok)RangesF1964 Test Method for Performance of Pressure and KettleFryersF1965 Test Method for Performance of Deck OvensF2093 Test Method for Performance of Rack OvensF2144 Test Method for Performance of Large Open VatFryersF2237 Test Method for

9、Performance of Upright OverfiredBroilersF2239 Test Method for Performance of Conveyor Broilers2.2 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

10、and ANSI/AMCA 210 LaboratoryMethod 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.5Where thereare references to cooking appliances,

11、 an attempt has been made to beconsistent with terminology 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

12、expressed in W,kW, and kWh. Gas energy consumption quantities and rates are expressed1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.07 onCommercial Kitchen Ventilation.Current edition approved Oct. 1, 20

13、09. Published November 2009. Originallyapproved in 2005. Last previous edition approved in 2005 as F2474 05. DOI:10.1520/F2474-09.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume informat

14、ion, 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, GA303294Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Flo

15、or, New York, NY 10036.5The boldface numbers in parentheses refer to the list of references at the endof these test methods.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.in Btu, kBtu, and kBtu/h. Energy rates for natural gas-fueled

16、 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 specified condition (for example,idle or cooking).3.1.2 appliance/hood energy balance, nmath

17、ematical 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 start, ncondition in which appliances are ener-gized with all components being at nominal r

18、oom temperature.3.1.4 cooking energy consumption rate, naverage rate ofenergy consumed by the appliance(s) during cooking specifiedin appliance test methods in 2.1.3.1.4.1 DiscussionIn this test method, this rate is mea-sured for heavy-load cooking in accordance with the applicabletest method.3.1.5

19、exhaust energy rate, naverage rate at which energyis removed from the test system.3.1.6 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 expre

20、ssed as scfm per linearfoot (sL/s per linear metre) 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,

21、 naverage rate of energyconsumed by fans, controls, or other accessories associatedwith cooking appliance(s). This energy rate is measured duringpreheat, idle, and cooking tests.3.1.9 heat gain energy rate from appliance(s), naveragerate at which energy is transferred from appliance(s) to the testsp

22、ace around the appliance(s), exclusive of the energy ex-hausted from the hood and the energy consumed by the food,if any.3.1.9.1 DiscussionThis gain includes conductive, convec-tive, and radiant components. In conditions of completecapture, the predominant mechanism of heat gain consists ofradiation

23、 from the appliance(s) and radiation from hood. In thecondition of hood spillage, heat is gained additionally byconvection.3.1.10 hood capture and containment, nability of thehood to capture and contain grease-laden cooking vapors,convective heat, and other products of cooking processes.Hood capture

24、 refers to the products getting into the hoodreservoir from the area under the hood while containmentrefers to the products staying 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 tempera

25、ture specified in the applicabletest method from 2.1.3.1.12 latent 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

26、 hardware:3.1.13.1 diffuser, noutlet discharging supply air in 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

27、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).3.1.14 measured energy input rate, nmaximum or peakrate at which an appliance consumes energy measured duringappliance preheat, that is, measured dur

28、ing the period ofoperation when all gas burners or electric heating 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 b

29、eabsorbed by surfaces that enclose the space and objects in thespace. 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

30、 which theirrespective surface temperatures increase for a given 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

31、for a givenspace and its cooling load for that moment.3.1.16 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.3.1.17 replacement air, nair deliberately supplied into thespace (test room), and to

32、 the exhaust hood to compensate forthe air, vapor, and contaminants 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).

33、This also shall be expressed as scfm per linear foot (sL/s perlinear 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

34、 context, two minimum capture and con-tainment points are determined, one for appliance idle condi-tion, 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 vent

35、ilation, nthat portion of supply air that isoutdoor air plus any recirculated air that has been treated forthe purpose of maintaining acceptable indoor air quality.F2474 0924. Summary of Test Method4.1 This test method is used to characterize the performanceof commercial kitchen ventilation systems.

36、 Such systemsinclude one or more exhaust-only hoods, one or more cookingappliances 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) hoo

37、d system ismeasured through energy balance measurements and calcula-tions 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

38、terms ofheat gain associated with the tested appliance(s).4.1.2 In the simplest 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 tofoo

39、d also must be subtracted from appliance energy input tocalculate 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

40、 Gain to SpaceThis test method determines theheat 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 sensiblecooling load, in tons, then equals the heat gain in Btu/h divided by t

41、heconversion factor of 12 000 Btu/h (3.412 W) per ton of cooling.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

42、 at various flow rates can be used along with other information 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 parame

43、t-ric studies of alternative configurations of hoods, appliances,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

44、.1.1 The overall system performance with various appli-ances, while 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 character

45、istics, such as makeup airlocation, direction, and volume, can be 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

46、aredescribed in Refs (6-5). The exhaust hood under test isconnected to an exhaust duct and fan and mounted in anairtight room. The exhaust fan is controlled by a variable speeddrive to provide operation over a wide range of flow rates. Acomplementary makeup air fan is controlled to balance theexhaus

47、t rate, thereby maintaining a negligible static pressuredifference between the inside and outside of the test room. Thetest 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 un

48、der the hood. The minimum volume ofFIG. 1 Theoretical View of Heat GainConvective/Radiant SplitF2474 093the room shall be 6000 ft3. The room air leakage shall notexceed 20 scfm (9.4 sL/s) at 0.2 in. w.c. (49.8 Pa).6.1.2 Exhaust and Replacement Air Fans, with variable-speed drives, to allow for opera

49、tion over a wide range ofexhaust airflow rates.6.1.3 Control System and Sensors, to provide for automaticor manual adjustment of replacement air flow rate, relative toexhaust flow rate, to yield a differential static pressure betweeninside and outside of the airtight room not to exceed 0.05 in.w.c. (12.5 Pa).6.1.4 Air Flow Measurement System Laminar Flow Ele-ment, AMCA 210 or equivalent nozzle chamber, mounted inthe replacement or exhaust airstream, to measure airflow rate.NOTE 3Because of potential problems with measurement in the hot,possi