ASTM F2474-2017 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 器具系统空间热增益性能的标准试验方法》.pdf

《ASTM F2474-2017 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 器具系统空间热增益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 F2474-2017 Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation Appliance Systems《商业厨房通风 器具系统空间热增益性能的标准试验方法》.pdf（23页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F2474 14F2474 17 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.1.4 This international standard was developed in accordance with internationally recognized principles on standardizationestablis

6、hed in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2F1704 Test Method for Capture and Containment Performance of Comme

7、rcial Kitchen Exhaust Ventilation Systems2.2 ASHRAE Standard:3ASHRAE Guideline 2-1986 (RA96) Engineering Analysis of Experimental DataASHRAE Terminology of Heating, Ventilation, Air-Conditioning, and Refrigeration2.3 ANSI Standards:4ANSI/ASHRAE 51 and ANSI/AMCA 210 Laboratory Method of Testing Fans

8、for RatingNOTE 1The replacement air and exhaust system 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 withte

9、rminology used in the test methods for commercial cooking 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 energyconsumpt

10、ion quantities and rates are expressed in Btu, kBtu, and 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

11、during a specified condition (for example, idle orcooking).3.1.2 appliance/hood energy balance, nmathematical expression of appliance, exhaust system, and food energy relationship.1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsib

12、ility of Subcommittee F26.07 on CommercialKitchen Ventilation.Current edition approved Nov. 1, 2014June 1, 2017. Published December 2014July 2017. Originally approved in 2005. Last previous edition approved in 20092014 asF2474 09.F2474 14. DOI: 10.1520/F2474-14.10.1520/F2474-17.2 For referencedASTM

13、standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from American Society of Heating, Refrigerating, and Air-Conditioning

14、Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 303294 Available from 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.This document is not

15、an ASTM standard and is intended only to provide the user of an ASTM standard 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.

16、 In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1actual appliance energy consumption= heat gain to space from applianc

17、e(s) + energy exhausted + energy-to-food, if any3.1.3 cold start, ncondition in which appliances are energized 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 m

18、ethods.3.1.4.1 DiscussionIn this test method, this rate is measured for heavy-load cooking 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 par

19、ticulates) through the exhaust hood, measured instandard cubic feet per minute, scfm (standard 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 fr

20、om the appliance to the food being cooked, using thecooking conditions specified in the applicable 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

21、, idle, and cooking tests.3.1.9 heat gain energy rate from appliance(s), naverage rate at which 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 in

22、cludes conductive, convective, and radiant components. In conditions of complete capture, the 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 con

23、tainment, nability of the hood to capture and contain grease-laden cooking vapors, convectiveheat, 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 res

24、ervoir.3.1.11 idle energy consumption rate, naverage rate at which an appliance consumes energy while it is idling, holding, orready-to-cook, at a temperature specified in the applicable test method.3.1.12 latent heat gain, nenergy added to the test system by the vaporization of liquids that remain

25、in the vapor phase priorto being exhausted, for example, by vapor emitted by 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 ai

26、r passes.3.1.13.3 register, n grille equipped with a damper.3.1.13.4 throw, nhorizontal or vertical axial distance an air stream travels after leaving an 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/

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

28、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 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, s

29、ome of their heatis transferred to the air in the space by convection. The composite heat storage capacity of these surfaces and objects determinesthe rate at which their respective surface temperatures increase for a given radiant input and thus governs the relationship betweenthe radiant portion o

30、f heat gain and its corresponding part of the cooling load. The thermal storage effect is critically importantin differentiating between instantaneous heat 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

31、 energy as rated by the manufacturerand specified on the appliance nameplate.F2474 1723.1.17 replacement air, nair deliberately supplied into the space (test room), and to the exhaust hood to compensate for theair, vapor, and contaminants being expelled (typically referred to as makeup air).3.1.18 s

32、upply 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 second, 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

33、capture and containment, nconditions of hood operation in which minimum flow rates are just sufficientto capture and contain the products generated by the appliance(s). In this context, two minimum capture and containment pointsare determined, one for appliance idle condition, and the other for heav

34、y-load cooking condition.3.1.20 uncertainty, nmeasure of the precision errors in specified instrumentation or the measure of the repeatability of areported result.3.1.21 ventilation, nthat portion of supply air that is outdoor air plus any recirculated air that has been treated for the purposeof mai

35、ntaining acceptable indoor air quality.4. Summary of Test Method4.1 This test method is used to characterize the performance of commercial kitchen ventilation systems. Such systems includeone or more exhaust-only hoods, one or more cooking appliances under the hood(s), and a means of providing repla

36、cement(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(s) hood system is measured through energy balance measurements and calculationsdetermined at specified hood exhaust flow rate(s). When h

37、eat 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 performance, in terms of heat gain associatedwith the tested appliance(s).4.1.2 In the simplest case, under idle mode, energy exhausted from the

38、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, energy 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

39、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 Use5.1 Heat Gain to SpaceThis test method determines the heat gain to the space from a hood/appliance system.NOTE 2To maintain a constant

40、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 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 conditi

41、oning 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 to the test space at various flow rates can be used along with other information by heating, ventilation, airconditioning (HVAC), and exha

42、ust system designers to achieve energy-conservative, integrated kitchen ventilation system designs.5.2 Parametric Studies:FIG. 1 Theoretical View of Heat GainConvective/Radiant SplitF2474 1735.2.1 This test method also can be used to conduct parametric studies of alternative configurations of hoods,

43、 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 the following:5.2.1.1 The overall system performance with various appl

44、iances, 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 Replacement air characteristics, such as makeup air location, direction, and v

45、olume, 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). Example test facilities are described in Refs (4-6). The exhaust hood under

46、 test is connected to anexhaust duct and fan and mounted in an airtight or non-airtight room. The exhaust fan is controlled by a variable speed drive toFIG. 2 Overall Energy BalanceIdle ConditionFIG. 3 Heat Gain CurveTypicalF2474 174provide operation over a wide range of flow rates. A complementary

47、makeup air fan is controlled to balance the exhaust rate,thereby maintaining a negligible static pressure difference between the inside and outside of the test room. The test facility includesthe following:6.1.1 Airtight Room, with sealable access door(s), to contain the exhaust hood to be tested, w

48、ith 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 exceed 20 scfm(9.4 sL/s) at 0.2 in. w.c. (49.8 Pa).6.1.2 Exhaust and ReplacementAir Fans, with variable-speed drives, to allow for operation over a wide ran

49、ge of exhaust airflowrates.6.1.3 Control System and Sensors, to provide for automatic or manual adjustment of replacement air flow rate, relative toexhaust flow rate, to yield a differential static pressure between inside and outside of the airtight room not to exceed 0.05 in. w.c.(12.5 Pa).6.1.1 Air Flow Measurement System Laminar Flow Element,Airtight Room, AMCA210 or equivalent nozzle chamber, mountedin the replacement or exhaust airstream, to measure airflow rate.with sealable access door(s), to contain the exhaust hood to betest