1、Designation:F297613An American National StandardStandard 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 adop
2、tion 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 Standard Practice determines the energy savingspotential of Commercial Kit
3、chen Demand Control 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
4、system will be deter-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 servi
5、ce restaurant,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 labo
6、ratory 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 thesafet
7、y concerns,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 F
8、ield Performance ofCommercial Kitchen Ventilation Systems2.2 Other Standards:Standard 154 Ventilation of Cooking Processes33.Terminology3.1 Definitions:3.1.1 capture and containment(C&C)the ability of thehood to capture and contain grease laden cooking vapors,convective heat and other products of co
9、oking processes.Hoodcapture refers to the products getting into the hood reservoirfrom the area under the hood,while containment refers to theseproducts staying in the hood reservoir and not spilling out intothe space adjacent to the hood.3.1.2 commercial kitchen ventilation system(CKV system)hoods,
10、fans,make up air units,and other specialized equipmentthat comprise the system for ventilating a commercial kitchen.3.1.3 commercial kitchen exhaust demand control ventila-tion system(CKDCV system)a control system that varies theamount of airflow a kitchen ventilation system exhausts andmakes up bas
11、ed on the cooking load.3.1.4 duty ratingcategories of cooking equipment basedon the strength of the thermal plume and the quantity of grease,smoke,heat,water vapor,and combustion products produced.Categories include light duty,medium duty,heavy duty,andextra heavy duty.3.1.5 engineered hooda hood th
12、at has been engineered tofacilitate the flow of exhaust air such that it may be exemptfrom International and Uniform Mechanical code-specifiedexhaust rates if listed to UL 710.1This practice is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of
13、Subcommittee F26.07 onCommercial Kitchen Ventilation.Current edition approved June 1,2013.Published July 2013.Originally approvedin 2012.Last previous edition approved in 2012 as F2976 12.DOI:10.1520/F2976-13.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer
14、Service at serviceastm.org.For Annual Book of ASTMStandards volume information,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,GA30329,http:/www.ashrae.
15、org.vailable fromCopyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 make up air(MUA)outside air brought into a build-ing to replace exhausted air.3.1.7 make up air unit(MAU)the equipment that bringsmake up air into a building.3.1.8 non
16、-engineered hooda hood that has not been listedto UL 710 and therefore must meet Model Code-specifiedexhaust rates per local jurisdictions.3.1.9 Type I exhaust hooda kitchen exhaust hood designedfor removing grease and smoke,including gaseous,liquid,andsolid contaminants produced by the cooking process andproducts of combustion.Typically used to cover equipmentsuch as ranges,fryers,griddles,broilers or other equipmentproducing smoke or grease laden air.3.1.10 Type II exhaust hooda kitchen exhaus
