1、Designation:F297512An American National StandardStandard Test Method forMeasuring the Field Performance of Commercial KitchenVentilation Systems1This standard is issued under the fixed designation F2975;the number immediately following the designation indicates the year oforiginal adoption or,in the
2、 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 can be used to measure and validatesuccessful design,installation and commis
3、sioning of commer-cial kitchen HVAC and makeup air systems for specificinstallations.1.2 This test method field evaluates commercial kitchenventilation system airflows and pressures.1.3 This test method field evaluates visual hood capture andcontainment performance.1.4 The values stated in inch-poun
4、d units are to be regardedas standard.The values given in parentheses are for informa-tion only.1.5 The data generated is specific to the field conditions asinstalled.1.6 This test method may involve hazardous materials,gasses(for example,CO)operations,and equipment.Thisstandard does not purport to
5、address all of the safety concerns,if any,associated with its use.It is the responsibility of the userof this standard to establish appropriate safety and healthpractices and determine the applicability of regulatory limita-tions prior to use.2.Referenced Documents2.1 ASTM Standards:2F1704 Test Meth
6、od for Capture and Containment Perfor-mance of Commercial Kitchen Exhaust Ventilation Sys-tems2.2 Other Standards:ANSI/ASHRAE Standard 111-2008 Measurement,Testing,Adjusting and Balancing of Building HVAC Systems3ANSI/ASHRAE Standard 154 Ventilation for CommercialCooking Operations3Testing,Adjusting
7、 and Balancing,Chapter 37 2007 HVACApplications Handbook4Kitchen Ventilation,Chapter 31 2007 HVAC ApplicationsHandbook43.Terminology3.1 Definitions:3.1.1 airflow ratevolumetric flow rate of air in units offt3/min(cfm)or m3/s.When adjusted for standard air densitythe flow rate is designated by scfm.3
8、.1.2 appliancecooking device used in kitchen and pow-ered by gas,and/or electricity and/or solid fuel.3.1.3 barometric pressureabsolute pressure of the airmeasured by a barometer or absolute pressure measuringdevice.3.1.4 capture and containment(C&C)the ability of a hoodor other removal device to ca
9、pture and contain all effluentgenerated by the appliances or processes during normal opera-tion.3.1.4.1 DiscussionFor the purpose of this test methodeffluent may be simulated as defined in this test method.3.1.4.2 DiscussionSuccessful C&C shall be demonstratedalong the entire perimeter of the hood o
10、r removal device.3.1.4.3 DiscussionSuccessful C&C may include risingeffluent that when below the leading edge of the hood mayextend out no more than 3 in.vertically beyond the leadingedge of the hood and is completely recovered before reachingthe leading edge of the hood or removal device and once i
11、nsidethe hood is completely contained.F17043.1.4.4 DiscussionFor backshelf or passover style hoodseffluent shall not rise more than 3 in.above the exterior leadingedge of the hood and shall not extend more than 3 in.beyondthe open front or sides of the cooking surface and shall becompletely containe
12、d once reaching the hood.3.1.5 differential pressure gaugeinstrument that measurespressure difference between the two inlet ports.This can be a1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.07 onCommerci
13、al Kitchen Ventilation.Current edition approved Oct.1,2012.Published December 2012.DOI:10.1520/F2975-122For 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 to the standards Docu
14、ment Summary page onthe ASTM website.3Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,ht
15、tp:/www.ashrae.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 mechanical type such as a Bourdon gauge with an indicator ona dial face or an electronic type with a digital readout.3.1.6 dry bulb temperaturesensible temperature of air
16、asmeasured by a shielded thermometer or an electronic tempera-ture measuring device.3.1.7 effluentemissions from cooking,dishwasher or otherventilated processes such as convective hot air,steam,vapor,products of combustion,smoke and/or particulate matter.3.1.8 exhaust fanalso called power roof ventilator orcentrifugal blower.A fan used to exhaust cooking effluentincluding,grease,smoke,steam,heat,and/or vapor collectedby a hood.The majority of these fans have a centrifugal fanwheel.3.1.9 exhaust
