1、Designation:F247414An 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 oforiginal adoption
2、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 applianceheat gain to space derived fro
3、m the measurement and 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 re
4、gardedas standard.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 o
5、f 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:2F1704 Test Method for Capture and Containment Perfor-mance of Commercial Kitchen Exhaust Ventilation Sys-tems2.2 ASH
6、RAE Standard:3ASHRAE Guideline 2-1986(RA96)Engineering Analysisof Experimental DataASHRAE Terminology of Heating,Ventilation,Air-Conditioning,and Refrigeration2.3 ANSI Standards:4ANSI/ASHRAE 51 and ANSI/AMCA 210 LaboratoryMethod of Testing Fans for RatingNOTE1The replacement air and exhaust system t
7、erms and theirdefinitions are consistent with terminology used by the American Societyof Heating,Refrigeration,and Air Conditioning Engineers.5Where thereare references to cooking appliances,an attempt has been made to beconsistent with terminology used in the test methods for commercialcooking appl
8、iances.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 expressed in W,kW,and kWh.Gas energy consumption quantities and rates are expressedin Btu,kBtu,and kBtu/h.Energy
9、rates for natural gas-fueled 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/h
10、ood energy balance,nmathematical 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 bei
11、ng at nominal room temperature.3.1.4 cooking energy consumption rate,naverage rate ofenergy consumed by the appliance(s)during cooking specifiedin appliance test methods.3.1.4.1 DiscussionIn this test method,this rate is mea-sured for heavy-load cooking in accordance with the applicabletest method.3
12、.1.5 exhaust energy rate,naverage rate at which energyis removed from the test system.1This 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 Nov.1,201
13、4.Published December 2014.Originallyapproved in 2005.Last previous edition approved in 2009 as F2474 09.DOI:10.1520/F2474-14.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer
14、 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 Floor,New York,NY 10036.
15、5The boldface numbers in parentheses refer to the list of references at the endof these test methods.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 exhaust flow rate,nvolumetric flow of air(plusother gases and particulates)through
16、the exhaust hood,mea-sured in standard cubic feet per minute,scfm(standard litre persecond,sL/s).This also shall be expressed 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,naverage rate of energyconsumed by fans,controls,or other accessories associatedwi
