ASTM_F_1704_-_12.pdf

Designation:F170412An American National StandardStandard Test Method forCapture and Containment Performance of CommercialKitchen Exhaust Ventilation Systems1This standard is issued under the fixed designation F1704;the number immediately following the designation indicates the year oforiginal adoption 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 Characterization of capture and containment perfor-mance of hood,appliance(s),and replacement air systemduring cooking and non-cooking conditions(idle):1.2 Parametric evaluation of operational or design varia-tions in appliances,hoods,or replacement air configurations.1.3 The test method to determine heat gain to space fromcommercial kitchen ventilation/appliance systems has beenre-designated as Test Method F2474.1.4 The values stated in inch-pound units are to be regardedas standard.No other units of measurement are included in thisstandard.1.5 This standard does not purport to address all of thesafety 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:2F1275 Test Method for Performance of GriddlesF1361 Test Method for Performance of Open Deep FatFryersF1484 Test Methods for Performance of Steam CookersF1496 Test Method for Performance of Convection OvensF1521 Test Methods for Performance of Range TopsF1605 Test Method for Performance of Double-SidedGriddlesF1639 Test Method for Performance of Combination Ovens(Withdrawn 2012)3F1695 Test Method for Performance of Underfired BroilersF1784 Test Method for Performance of a Pasta CookerF1785 Test Method for Performance of Steam KettlesF1787 Test Method for Performance of Rotisserie OvensF1817 Test Method for Performance of Conveyor OvensF1964 Test Method for Performance of Pressure FryersF1965 Test Method for Performance of Deck OvensF1991 Test Method for Performance of Chinese(Wok)RangesF2093 Test Method for Performance of Rack OvensF2144 Test Method for Performance of Large Open VatFryersF2237 Test Method for Performance of Upright OverfiredBroilersF2239 Test Method for Performance of Conveyor BroilersF2474 Test Method for Heat Gain to Space Performance ofCommercial Kitchen Ventilation/Appliance Systems2.2 ASHRAE Standards:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data2.3 ANSI Standard:5ANSI/ASHRAE 41.2 Standard Methods for Laboratory Air-Flow MeasurementANSI/ASHRAE 51 and ANSI/AMCA 210 LaboratoryMethod of Testing Fans for RatingNOTE1The replacement air and exhaust system terms and theirdefinitions are consistent with terminology used by the American Societyof Heating,Refrigeration,and Air Conditioning Engineers,see Ref(1).6Where there are references to cooking appliances,an attempt has beenmade to be consistent with terminology used in the test methods forcommercial cooking appliances.For each energy rate defined as follows,there is a corresponding energy consumption that is equal to the averageenergy rate multiplied by elapsed time.Electric energy and rates areexpressed in W,kW,and kWh.Gas Energy consumption quantities andrates are expressed in Btu,kBtu,and kBtu/h.Energy rates for naturalgas-fueled appliances are based on the higher heating value of natural gas.1This test method are under the jurisdiction of ASTM Committee F26 on FoodService Equipment and are the direct responsibility of Subcommittee F26.07 onCommercial Kitchen Ventilation.Current edition approved Aug.1,2012.Published October 2012.Originallyapproved in 1996.Last previous edition approved in 2009 as F1704 09.DOI:10.1520/F1704-12.2For 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 to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.5Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.6The boldface numbers in parentheses refer to the list of references at the end ofthese test methods.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 aspect ratio,nratio of length to width of an openingor grill.3.1.2 energy rate,naverage rate at which an applianceconsumes energy during a specified condition(for example,idle or cooking).3.1.3 cooking energy consumption rate,naverage rate ofenergy consumed by the appliance(s)during cooking specifiedin a