DIN ISO 9943-2013 Shipbuilding - Ventilation and air-treatment of galleys and pantries with cooking appliances (ISO 9943 2009)《造船 船上带厨具的厨房和配餐室的通风和空气处理(ISO 9943-2009)》.pdf

《DIN ISO 9943-2013 Shipbuilding - Ventilation and air-treatment of galleys and pantries with cooking appliances (ISO 9943 2009)《造船 船上带厨具的厨房和配餐室的通风和空气处理(ISO 9943-2009)》.pdf》由会员分享，可在线阅读，更多相关《DIN ISO 9943-2013 Shipbuilding - Ventilation and air-treatment of galleys and pantries with cooking appliances (ISO 9943 2009)《造船 船上带厨具的厨房和配餐室的通风和空气处理(ISO 9943-2009)》.pdf（15页珍藏版）》请在麦多课文档分享上搜索。

1、November 2013 Translation by DIN-Sprachendienst.English price group 10No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).I

2、CS 47.020.90!%*,y“2070986www.din.deDDIN ISO 9943Shipbuilding Ventilation and air-treatment of galleys and pantries with cookingappliances (ISO 9943:2009),English translation of DIN ISO 9943:2013-11Schiffe und Meerestechnik Lftung und Luftaufbereitung fr Kchen und Pantrys mit Kocheinrichtungen auf Sc

3、hiffen(ISO 9943:2009),Englische bersetzung von DIN ISO 9943:2013-11Construction navale Ventilation et traitement de lair des cuisines et des offices avec appareils de cuisson bord des navires (ISO 9943:2009),Traduction anglaise de DIN ISO 9943:2013-11SupersedesDIN ISO 9943:1993-10www.beuth.deIn case

4、 of doubt, the German-language original shall be considered authoritative.Document comprises 15 pages 11.13 DIN ISO 9943:2013-11 2 A comma is used as the decimal marker. Contents Page National foreword .3 1 Scope 4 2 Normative references 4 3 Terms and definitions .4 4 Design requirements .5 4.1 Gene

5、ral 5 4.2 Ordering information .5 4.3 Summer conditions .5 4.4 Winter conditions .5 5 Airflow calculation .6 5.1 Supply airflow 6 5.2 Exhaust airflow 7 Annex A (informative) Guidance and good practice 8 Annex B (informative) Sensible and latent heat emission of galley appliances to room 10 Annex C (

6、informative) Galley ventilation example .12 Annex D (informative) Galley ventilation/conditioning process .15 DIN ISO 9943:2013-11 3 National foreword This document (ISO 9943:2009) has been prepared by Technical Committee ISO/TC 8 “Ships and marine technology”, Subcommittee SC 3 “Piping and machiner

7、y”. The responsible German body involved in its preparation was the Normenstelle Schiffs- und Meerestechnik (Shipbuilding and Marine Technology Standards Committee), Working Committee NA 132-02-03 AA Lftungs-, Klima- und Kltetechnik. The German version of this standard includes two national footnote

8、s, N1 and N2. The present standard is a product standard for ventilation and air conditioning. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. DIN shall not be held responsible for identifying any or all such patent rights. Amendm

9、ents This standard differs from DIN ISO 9943:1993-10 as follows: a) Clause 3 “Terms and definitions” has been included; b) in Subclause 5.1, the formula has been modified; c) enthalpy difference in psychometric chart (Figure C.1) has been included; d) Annex B has been extended and Table B.1 has been

10、 updated; e) Annex C “Galley ventilation example” has been included; f) Annex D “Galley ventilation/conditioning process” has been included; g) the standard has been harmonized with current rules of presentation. Previous editions DIN ISO 9943: 1993-10 DIN ISO 9943:2013-11 Shipbuilding Ventilation a

11、nd air-treatment of galleys and pantries with cooking appliances 1 Scope This International Standard specifies the design requirements and general considerations for the ventilation and air-treatment of galleys and pantries with cooking appliances onboard merchant seagoing ships, when such ventilati

12、on and air-treatment is specified by the shipowner. It applies for normal conditions in all waters except those encountered in extremely cold or hot climates (i.e. with a lower or higher temperature than those stated in 4.3 and 4.4). For the purposes of this International Standard, pantries with coo

13、king appliances, referred to above, are those which contain appliances consuming more than the small amount of electrical power needed for coffee urns, hot-plates for keeping food warm, electric water boilers, etc. NOTE Users of this International Standard should note that, while observing its requi

14、rements, they should at the same time ensure compliance with such statutory requirements, rules and regulations as may be applicable to the 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited a

15、pplies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 31-4, Quantities and units Part 4: Heat ISO 3258, Air distribution and air diffusion Vocabulary 3 Terms and definitions For the purposes of this document, the terms and definitions g

16、iven in ISO 31-4, ISO 3258 and the following apply. 3.1 ventilation provision of air to an enclosed space, sufficient for the needs of the occupants or process 3.2 air-treatment use of devices to control such air properties as temperature, humidity and cleanliness 3.3 galley enclosed space(s) contai

17、ning appliances used for cooking food for the ships crew individual ship concerned.N1)N1) National footnote: In Germany, DIN 82325 “Ships and marine technology Dimensioning for air condition and air ventilation plants for accommodation on ships” is applicable. 4 3.4 pantry with cooking appliances pa

18、ntry with devices that typically produce significantly more heat load than a single coffee urn, electric hot-plate, electric water boiler, etc. 4 Design requirements 4.1 General A separate supply air system shall be provided for the galley; this supply air system shall take in outdoor air only. A se

19、parate exhaust air system shall be provided for the galley, discharging the total airflow to the atmosphere. The system shall be designed for the conditions given in 4.3 and 4.4 and the airflow required by Clause 5. For pantries of comparatively low heat generation, the supply air system may be conn

20、ected to an air-conditioning system serving other spaces. In such cases, approval by the appropriate authority of such arrangements is a precondition. 4.2 Ordering information The purchaser shall provide the manufacturer with the following: a) a plan showing the galley with its appliances; b) rated

21、power, heating method, amount of release of heat and humidity, and the details of the hood (if installed) with respect to each cooking appliance; c) simultaneity factor for the appliances (see 5.1). 4.3 Summer conditions The cooling power shall have the capability of cooling the supply airflow to 10

22、 C below an outdoor condition of 35 C dry bulb and 70 % relative humidity. 4.4 Winter conditions The heating power shall have the capability of heating the supply airflow to +20 C when the outdoor air temperature is 20 C dry bulb. DIN ISO 9943:2013-11 5 5 Airflow calculation 5.1 Supply airflow The s

23、upply airflow to a galley shall be determined in accordance with the formula below. The airflow, Vqt(expressed in m3/s), to remove the sensible heat and latent heat emitted from appliances, shall be determined by the following formula (see also Annex C for example calculation): qtqtiLV =where L is t

24、he simultaneity factor see a); qt is the total heat emitted from the appliances, expressed in kW see b); is the density of the air, i.e. 1,2 kg/m3see c); iis the difference between the average enthalpy of the room and the supply air, expressed in kJ/kg see c). a) Simultaneity factor L means the rati

25、o of operating and installed appliances. The factor shall not be lower than 0,5. Where specific data are not available, the following factor may be used for calculations. L = 1 for pantries. L = 0,8 for galleys with up to 250 cooked meals served per day. L = 0,7 for galleys with more than 250 cooked

26、 meals served per day. b) Where specific data on the emitted heat are not available, the values of Table B.1 may be used for calculation. c) Supply air condition is changed as shown in Figure 1. Outside air (35 C, 70 % RH) is cooled by 10 C to 25 C (see 4.3). Properties of supply air blown into the

27、room change according to the incline angle of room sensible heat factor (RSHF) and reach room conditions. RSHF = (Sensible heat kW / total heat kW) ratio (see Figure 1). DIN ISO 9943:2013-11 6 5.2 Exhaust airflow The quantity of the exhaust airflow shall be greater than that of the supply airflow. (

28、See also A.2.3.) DIN ISO 9943:2013-11 N2) National footnote: This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may be used if they can be shown to lead to the same results. Figure 1 Air flow

29、 conditions in psychrometric chart based on a barometric pressure of 1 013 mbarN2)7 Annex A (informative) Guidance and good practice A.1 General Special consideration should be paid to draughts. The planning of the galley and the arrangement of the exhaust and supply air terminal devices should be s

30、uch that air movement in the areas occupied will, as far as possible, not have a velocity higher than 0,5 m/s. Latent heat higher than 130 W/m2emitted in the space will generally result in a galley with a less satisfactory working environment. A.2 Air distribution and equipment A.2.1 Distribution of

31、 exhaust airflow It is known that most of the heat and water vapour created by cooking appliances are emitted to the room. This heating effect can be reduced by providing appropriate exhaust air equipment (consisting of fans and ducts). Appliances which heat and contaminate air (e.g. range, fryer) s

32、hould be equipped with a hood-type exhaust air terminal device. These hoods should be equipped with grease drip-trays and grease filters that are easy to clean and change; the hoods should be so designed that they will collect and evacuate the contaminated air before it has diffused. Other exhaust a

33、ir terminal devices should also be easy to clean. A placard with cleaning instructions for all exhaust air terminal devices should be displayed in the vicinity of hoods and other exhaust air terminals. A.2.2 Distribution of supply airflow The supply airflow should be distributed with consideration o

34、f the cooks working areas. Air supply devices should be constructed so their operation does not inconvenience the cooks. The supply airflow should be arranged so that exhaust air will not be affected and air mixing between supply and exhaust air terminals is avoided. The system shall be designed to

35、control room temperature during heating periods. A.2.3 Pressure considerations There should be lower air pressure in the galley than in adjoining accommodation spaces. For this reason, it is necessary to install, in each supply and exhaust air duct, a damper which maintains proper air balance betwee

36、n the galley and adjoining spaces. In some cases, a natural supply air system should be fitted. DIN ISO 9943:2013-11 8 Designers should be aware that excess airflow reduces the capacity of filters and accelerates the accumulation of fouling inside ducts. A.3 Fans and outdoor air filters It should no

37、t be possible to run the supply air fans alone or at a higher capacity than exhaust air. The motor for the exhaust air fan should be placed outside the air stream in order to prevent contact with grease deposits, thereby reducing fire risk. The casing of an exhaust air fan should have inspection cov

38、ers and be provided with drain outlets at the lowest part. The air supplied from outside should be filtered by an appropriate filter, for example EUROVENT, class EU-31). The use of more efficient filters should be considered for ships with dusty cargoes. A.4 Exhaust air ducting Exhaust ducts should,

39、 wherever possible, be positioned outside accommodation areas. Where this is not possible, they should be fire-proofed to the appropriate fire protection standard and be under negative pressure. Horizontal exhaust air ducts should have inspection covers, be as short as possible, and be provided with

40、 drain outlets at the lowest part. If exhaust air ducting is led through cold zones of a ship, heat insulation should be provided to eliminate the possibility of condensation in the ducting. An exhaust air duct should be required for dishwashing machines with direct type. The levels and positions of

41、 the exhaust air discharge opening and of the air intake for the accommodation spaces and engine room should be such that mixing is not possible. Pollution to the environment under the influence of different winds should be considered. A.5 Sound pressure level The A-weighted sound pressure level fro

42、m the air distributing system measured 1 m from the air terminal device should not exceed 75 dB (A). 1) This information is given for the convenience of the users of this International Standard, and does not constitute an endorsement by ISO of the product named. Equivalent products may be used if th

43、ey can be shown to lead to the same results. DIN ISO 9943:2013-11 9 Annex B (informative) Sensible and latent heat emission of galley appliances to room B.1 Calculation of thermal load from appliances during cooking In order to accurately determine the value2)of heat emission, it is necessary to use

44、 the energy input rate shown on the actual appliance plate, together with appropriate use rate and radiation rate. When the data in the specifications is not obtainable, Table B.1 may be used. In this case, it is necessary to combine the heating effects of multiple appliances provided in the same ro

45、om. See also the simultaneity factor given in 5.1 a). B.2 Cooking appliances having exhaust air equipment (hood) At locations with an efficient hood (combination of hood with appropriate shape, duct for exhaust air and exhaust air fan), only radiant heat is counted in the cooling load. Convection he

46、at and sensible heat which are generated from cooking or burning are discharged and do not add to the thermal load in the galley. The gain of the radiant heat (sensible heat) from cooking appliances stays in the range from 15 % to 45 % of the input energy; Table B.1 contributes a better understandin

47、g of this fact. B.3 Cooking appliances having no exhaust air equipment (hood) For all cooking appliances having no effective hood device, calculation may be performed with the heat load rate at 50 % irrespective of the kind of energy used. In this case, on average, 34 % of the heat load may be deeme

48、d as latent heat and the remaining 66 % as sensible heat. Sensible heat may also be calculated using the rated hourly input. Hood devices that do not have a duct should be treated the same as devices without hoods for these calculations. 2) The values in Table B.1 are mean values for cooking periods; i.e. they are not the values at the time of cooking inception. DIN ISO 9943:2013-11 10 Table B.1 Recommended rate of heat emission Recommended rate of heat emissionaHaving no hood Having hoodSensible heat emission Latent he