ASTM F2976-2012 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现场性能的标准实施规程》.pdf

《ASTM F2976-2012 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现场性能的标准实施规程》.pdf》由会员分享，可在线阅读，更多相关《ASTM F2976-2012 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现场性能的标准实施规程》.pdf（6页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F2976 12Standard 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 case of re

2、vision, 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 savingspotential of Commercial Kitchen Demand Control

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

4、er-mined.1.2 This Standard Practice applies to commercial kitchenexhaust and supply demand control ventilation system in thefollowing foodservice establishments: Casino hotel foodser-vice facilities, commercial cafeterias, full service restaurant,hotel foodservice facility, quick service restaurant,

5、 schoolcafeteria, supermarket, health care foodservice facility. SeeAppendix X1 for descriptions of facilities.1.3 This CKDCV field test protocol does not apply to otherdemand control ventilation applications such as buildingheating, ventilation, and air-conditioning (HVAC) applicationsor laboratory

6、 applications.1.4 UnitsThe values stated in inch-pound units are to beregarded as standard. The values given in parentheses aremathematical conversions to SI units that are provided forinformation only and are not considered standard.1.5 This standard does not purport to address all of thesafety con

7、cerns, if any, associated with its use. It is 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:2F2975 Test Method for Measuring the Fi

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

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

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

11、tem power factor.7.2.2.3 Calculated DataPercentage average demand re-duction from exhaust fan (kW); Percentage average demandF2976 124reduction from makeup air fan (kW); Percentage averagedemand reduction from CKV system fan energy usage (kW);Percentage exhaust fan energy consumption reduction; Per-

12、centage MUA fan energy consumption reduction; PercentageCKV system fan energy consumption reduction; Percentagereduction in exhaust airflow rate; Percentage reduction inMUA airflow rate.7.2.2.4 Graphical RepresentationsGraphical representa-tion of typical exhaust and fan energy power (kW) underbasel

13、ine and post-installation conditions. Both baseline andpost-installation conditions should be represented on a singlechart. The chart should show a typical day (defined as theaverage of all test days) from midnight to midnight on thex-axis and power (kW) or consumption (kWh) on the y-axis.The chart

14、should include the averaged daily energy demandwith the DCV system in addition to the monitored data.7.2.2.5 Additional InformationDescription of any dataquality or performance issues encountered during the test andresolution.7.2.3 Heating and Cooling Energy Consumption Test Re-porting Requirements:

15、7.2.3.1 In addition to the reporting requirements outlined forfan energy consumption tests, the following additional datamust be reported for heating and cooling energy consumptiontests.7.2.3.2 Baseline Performance Data:(1) Average daily exhaust motor frequency (Hz).(2) Average daily MUA motor frequ

16、ency (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 baselineand post-retrofit conditions.(2) Average daily MUA airflow rate (CFM) for baseli

17、neand post-retrofit conditions.(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 reduction(Hz).(5) Estimated heati

18、ng and cooling energy savings.7.2.3.5 Graphical Representations:(1) Monitored exhaust airflow rate versus time for baselineand post-retrofit conditions.(2) Monitored makeup airflow rate versus time for baselineand post-retrofit conditions.(3) Average daily exhaust airflow rate versus time forbaselin

19、e and post-retrofit conditions.(4) Average daily makeup airflow rate versus time forbaseline and post-retrofit conditions.(5) Additional Information: Description of any data qualityor performance issues encountered during the test and resolu-tion.8. Keywords8.1 commercial kitchen ventilation; demand

20、 control venti-lation; variable speed exhaust systemsAPPENDIX(Nonmandatory Information)X1. MARKET SEGMENTSX1.1 Casino Hotel Foodservice FacilitiesCasino hotelfoodservice facilities: foodservice facilities within establish-ments classified as NAICS code 721120, defined as establish-ments primarily en

21、gaged in providing short-term lodging inhotel facilities with a casino on the premises. The casino onpremises includes table wagering games and may include othergambling activities, such as slot machines and sports betting.These establishments generally offer a range of services andamenities, such a

22、s food and beverage services, entertainment,valet parking, swimming pools, and conference and conventionfacilities.X1.2 Commercial CafeteriaFacilities classified as NAICScode 722212, defined as establishments, known as cafeterias,primarily engaged in preparing and serving meals for imme-diate consum

23、ption using cafeteria-style or buffet servingequipment, such as steam tables, refrigerated areas, displaygrills, and self-service nonalcoholic beverage dispensingequipment. Patrons select from food and drink items on displayin a continuous cafeteria line or from buffet stations.X1.3 Full Service Res

24、taurantFacilities classified as NA-ICS code 7221, defined as establishments primarily engaged inproviding food services to patrons who order and are servedwhile seated (i.e., waiter/waitress service) and pay after eating.Establishments that provide these types of food services topatrons with any com

25、bination of other services, such as takeoutservices, are classified in this industry.X1.4 Health Care Foodservice FacilityFoodservice facili-ties within establishments classified as NAICS code 622 or623, defined as establishments that provide medical,diagnostic, and treatment services that include p

26、hysician,nursing, and other health services to inpatients and the special-ized accommodation services required by inpatients or estab-lishments that provide residential care combined with eitherF2976 125nursing, supervisory, or other types of care as required by theresidents.X1.5 Hotel Foodservice F

27、acilityFoodservice facilitieswithin establishments classified as NAICS code 721110, de-fined as establishments primarily engaged in providing short-term lodging in facilities known as hotels, motor hotels, resorthotels, and motels. The establishments in this industry mayoffer food and beverage servi

28、ces, recreational services, confer-ence rooms and convention services, laundry services, parking,and other services.X1.6 Quick Service RestaurantFacilities classified asNAICS code 7222, defined as establishments primarily en-gaged in providing food services where patrons generally orderor select ite

29、ms and pay before eating. Most establishments donot have waiter/waitress service, but some provide limitedservice, such as cooking to order (i.e., per special request),bringing food to seated customers, or providing off-site deliv-ery.X1.7 School CafeteriaFoodservice facilities within estab-lishment

30、s classified as NAICS code 611110, defined as estab-lishments primarily engaged in furnishing academic coursesand associated course work that comprise a basic preparatoryeducation.X1.8 SupermarketFacilities classified as NAICS code445110, defined as establishments generally known as super-markets an

31、d grocery stores primarily engaged in retailing ageneral line of food, such as canned and frozen foods; freshfruits and vegetables; and fresh and prepared meats, fish, andpoultry. Included in this industry are delicatessen-type estab-lishments primarily engaged in retailing a general line of food.X1

32、.9 University Dining HallDining facilities within es-tablishments classified as NAICS code 611310, defined asestablishments primarily engaged in furnishing academiccourses and granting degrees at baccalaureate or graduatelevels.ASTM International takes no position respecting the validity of any pate

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