ASHRAE

Technology for a Better Environment

1791 Tullie Circle, NE  Atlanta, GA 30329-2305 USA  Tel 404.636.8400, Ext. 1211  Fax 678.539.2211
http://www.ashrae.org

Michael Vaughn, PE
Manager of Research & Technical Services email: mvaughn@ashrae.org

TO: Gregory B Duchane, Chair TC 5.10, greg.duchane@trane.com

Derek Schrock, Research Subcommittee Chair TC 5.10, dschrock@haltoncompany.com
Piotr Domanski, Research Liaison Section 5.0, piotr.domanski@nist.gov

FROM: Michael Vaughn, MORTS, mvaughn@ashrae.org

DATE: October 18, 2010

SUBJECT: Research Topic Acceptance Request (RTAR) 1631-RTAR, “Commercial Appliance Emissions for
Operation with “Type I” or “Type II” Hoods

At their fall meeting, the Research Administration Committee (RAC) reviewed the subject Research Topic
Acceptance Request (RTAR) and voted to conditionally accept it for further development into a work statement
(WS) provided that the RAC approval condition(s) below are addressed to the satisfaction of your Research
Liaison (RL) in a revision to the RTAR first.

1. Revise or justify project budget to the satisfaction of RL or work with RL to split project up into a series of
smaller projects.

An RTAR evaluation sheet is attached as additional information and it provides a breakdown of comments and
questions from individual RAC members based on a specific review criteria. This should give you an idea of how
your RTAR is being interpreted and understood by others. Some of these comments may indicate areas of the
RTAR and subsequent WS where readers require additional information or rewording for clarification.

Please coordinate changes to the RTAR with the help of your Research Liaison, Piotr Domanski,
piotr.domanski@nist.gov, in response to the approval condition(s) only so that it can submitted to the Manager of
Research and Technical Services and posted by ASHRAE as part of the Society’s Research Implementation Plan.

Once the revised RTAR is posted, please develop a work statement also with the help of your Research Liaison prior
to submitting it to the Manager of Research and Technical Services for consideration by RAC. The work statement
must be approved by the Research Liaison prior to submitting it to RAC. The first draft of the work statement should
be submitted to RAC no later than August 15, 2012 or it will be dropped from display on the Society’s Research
Implementation Plan. The next submission deadline for work statements is December 15th 2010 for consideration at
the Society’s 2011 winter meeting. The submission deadline after that for work statements is May 15, 2011 for
consideration at the Society’s 2011 annual meeting.

American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc.

AN INTERNATIONAL ORGANIZATION
Project ID 1631

Project Title Commercial Appliance Emissions for Operation with “Type I” or “Type II” Hoods
TC 5.10, Commercial Kitchen Ventilation
Sponsoring TC
Cost / Duration $300,000/24 months
Submission History 1st Submission
Classification: Research or Technology Transfer Applied Research
TW 2010 Meeting Review RTAR SUMMARY SCORES & COMMENTS - Version 1

Check List Criteria VOTED NO Comments & Suggestions

Is there a well-established need? The RTAR should include
some level of literature review that documents the
importance/magnitude of a problem. If not, then the RTAR
should be returned for revision. #3 - May be. There seems to be many studies done by a number of organizations and this one may be a supplement

Is this appropriate for ASHRAE funding? If not, then the

RTAR should be rejected. Examples of projects that are not
appropriate for ASHRAE funding would include: 1) research
that is more appropriately performed by industry, 2) topics #11 - BUT NOT AT THIS LEVEL OF FUNDING #3 - But, co-funding has to be investigated prior to approval. #10 - YES, but it seems high, could
outside the scope of ASHRAE activities. the project be split up into parts?

Is there an adequate description of the approach in order

for RAC to be able to evaluate the appropriateness of the
budget? If not, then the RTAR should be returned for revision. #3 #3 - There is no a list of the tasks that will be investigated. The Objective section is general with no enough clear list of "what to do".

Is the budget reasonable for the project scope? If not, then

RTAR could be returned for revision or conditionally accepted #11 - TOO HIGH FOR THE BENEFITS #3 - But, It is very high #4 - Actually it is difficult to say. The RTAR has an extremely ambitious scope of
with a note that the budget should be revised for the WS. #11 work, but also a very large budget.

Have the proper administrative procedures been followed?

This includes recording of the TC vote, coordination with other
TCs, proper citing of the Research Strategic Plan, etc. If not,
then the RTAR could be returned for revision or possibly
conditionally accepted based on adequately resolving these #4 - It seems the RTAR is citing research themes from the 2005-2010 ASHRAE Research Strategic Plan. The 2010-2015 Research Strategic Plan
issues. #4 should be used instead. #9 - The RTAR needs to explain the applicability to the 2010-2015 Research Strategic Plan (instead of the 2005-2010 plan).

Initial
Decision Options Decision? Final Decision & Additional Comments or Approval Conditions

ACCEPT #6, #5, #1 CONDITIONAL ACCEPT 10-0-0 CNV

REVISE OR JUSTIFY BUDGET TO SATISFACTION OF RL OR WORK WITH RL TO SPLIT PROJECT UP INTO A SERIES OF SMALLER
PROJECTS
COND. ACCEPT #10, #4, #9
#3 - More details about the tasks to be done, specific parts of the ASHRAE Application HB that will be changed, and other specifics in the ASHRAE
Standard 154. If the information will be used in updating International Mechanical Code, and used by NFPA Standard 96, UL Standard 710 and UL
RETURN #11 Standard 710b: why don't these organizations participate in the funding of the study? #6 - I would encourage the inclusion of the effects of capture
efficiency of hoods/fans for kitchen exhaust. There is current experimental work at LBNL by Dr. Brett Singer (bcsinger@lbl.gov) that is evaluating
REJECT #3 this issue - you may want to talk to him about the experiments he is doing. #4 - Update to reflect 2010-2015 ASHRAE Research Strategic Plan.

ACCEPT Vote - Topic is ready for development into a work statement (WS).
COND. ACCEPT Vote - Minor Revision Required - RL can approve RTAR for development into WS without going back to RAC once TC satisfies RAC's approval condition(s)
RETURN Vote - Topic is probably acceptable for ASHRAE research, but RTAR is not quite ready.
REJECT Vote - Topic is not acceptable for the ASHRAE Research Program
 Unique Tracking Number Assigned by MORTS _______1631-RTAR_____________________

RESEARCH TOPIC ACCEPTANCE REQUEST

Sponsoring TC: 5.10 Commercial Kitchen Ventilation

Title: Commercial Appliance Emissions for Operation with “Type I” or “Type II” Hoods

Applicability to ASHRAE Research Strategic Plan: This project supports both the Energy and Resources and
Indoor Air Quality components of the Research Strategic Plan. The project is related to Energy and Resources in
two interconnected ways: To the extent that Type I (grease and smoke) or Type II (heat and moisture) exhaust hoods
are required by codes and standards to be installed and operated over commercial appliances, replacement air must
be provided, and tempering of the replacement air is usually required. These requirements involve the use of exhaust
fans, replacement air fans (through HVAC or dedicated replacement air units), as well as heating and cooling
energy. To the extent that hood requirements might be moderated, including moving from the usually greater
airflows of Type I hoods to typically lower requirements of Type II hoods, or even using heating and cooling
capacity instead of Type II hoods, as recently added as an alternative by the 2009 International Mechanical Code,
there are potential savings of fan energy, as well as likely savings in energy for heating and cooling of replacement
air. The Indoor Air Quality component is supported by better identifying when Type I or II hoods are required,
which in turn provides for removal of grease, smoke, heat, and/or moisture, as well as fuel combustion products,
from commercial kitchens.

In terms of ASHRAE strategic research opportunity themes, the project is related to:
(A7) Develop evaluation methods that allow reductions in energy, cost, and emission and improvements in
comfort, health, and productivity to be quantitatively measured.
(D1) Establish techniques to improve the energy efficiency and reliability of heating, ventilating, cooling,
and refrigeration system components.
(D3) Improve performance and reliability and minimize the environmental impacts of working fluids and
materials.
(E1) Make the results of ASHRAE sponsored and cooperative research available to the technical
community.

Research Classification: Basic/Applied Research

TC/TG/SSPC Vote: Reasons for Negative Votes and Abstentions

13-0-0-0 (affirmative-negative-abstain-not returned) No negative votes or abstentions

Estimated Cost: Estimated Duration:

$300,000 Two years

RTAR Lead Author: Expected Work Statement Lead Author:

Doug Horton: djhorton64@comcast.net: Doug Horton: djhorton64@comcast.net

Co-sponsoring TC/TG/SSPCs and votes:

No other groups have expressed interest or support.

Possible Co-funding Organizations:

ETL, International Code Council, NFPA

Application of Results:
ASHRAE HVAC Applications Handbook, Chapter 31 – Kitchen Ventilation
ASHRAE Standard 154 - Ventilation for Commercial Cooking Operations
Model codes and standards, such as International Mechanical Code, NFPA Standard 96, UL Standard 710, and
UL Standard 710B
State-of-the-Art (Background)
Type I exhaust hoods or systems are defined and required by two principal codes and standards for the removal of
grease and smoke produced by commercial cooking processes:
International Mechanical Code, 2009: Section 507.2.1: “A Type I hood shall be installed where cooking
appliances produce grease or smoke.”
National Fire Protection Association Standard 96, Ventilation Control and Fire Protection of Commercial
Cooking Operations, Chapter 4, section 4.1.1: “Cooking equipment used in processes producing smoke or
grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and
performance requirements of this standard.”
(Note: because NFPA 96 only addresses fire safety issues, all references to hoods pertain to Type I.)

Type II hoods are similar except they are usually of lighter construction, do not qualify for listing to a national
standard, do not include a fire suppression system, and are required by one principal code for the removal of heat
and steam produced by commercial cooking, heating, and dishwashing processes:
International Mechanical Code, 2009, Section 505.2.2: “Type II hood shall be installed above dishwashers and
light-duty appliances that produce heat or moisture and do not produce grease or smoke, except where the heat
and moisture loads from such appliances are incorporated into the HVAC system design or into the design of a
separate removal system…(section continues).”
(Note that a proposal to remove the “light-duty” qualifier of this section of the IMC was approved in May 2010
for revision in the next published version of the IMC.)

The exception to use HVAC capacity to remove heat and moisture is new to the IMC with the 2009 version, which
is just beginning to be adopted. Experience with this provision is limited, and application ideally involves
comparative calculations of energy used for exhaust and replacement air versus energy for removing heat and
moisture with HVAC capacity. Examining this comparison for a variety of commercial cooking scenarios is one
goal of this project.

The historic problem is that commercial cooking is highly varied, from small countertop electric appliances in
convenience stores, to “full line” cooking with robust natural-gas appliances in large facilities such as hotels,
schools, convention centers, and large full-service restaurants. Over the entire range of cooking, codes and standards
require (Type I) hoods for grease and smoke, but the codes and standards do not uniformly define how much grease
or smoke. Similarly, codes do not specify for Type II hoods how much heat or moisture is sufficient to require a
Type II hood.

In regard to when Type I hoods are required, a threshold specification of “how much grease” is contained in NFPA
Standard 96, Section 4.1.1 and related subsections, which adopt the threshold requirement of the emissions test
included in Section 17 of UL 710B Standard for Recirculating (Hood) Systems – previously contained in UL 197
Standard for Commercial Electric Cooking Appliances. This test is currently used as a surrogate test method for
determining when an individual appliance may not require an exhaust system. NFPA 96 Section 4.1.1 and
subsections state that no (Type I) exhaust system is required if grease emissions measured in a test hood are less
than 5mg/cm3, when tested at an exhaust rate of 500 cfm. (Note that in the International Mechanical Code revision
cycle 09/10, this same requirement was approved in May 2010 for incorporation in the next published version of the
IMC).

As related to Type I hoods, ASHRAE research projects 745 and 1375 have characterized effluents from various
commercial cooking appliances and related food products. Similar research by Pacific Gas and Electric Company’s
Food Service Technology Center reported grease emission rates for lighter duty equipment, such as half-size
convection ovens and hybrid countertop ovens, both of which might be permitted to be installed without a hood in
some jurisdictions. The three studies quantified the particulate and condensable grease generated by cooking
appliances installed under a test hood but did not report the results in relation to the 5 mg/m3 threshold test.
Additionally, the reported characterizations of grease emissions did not include tests of cooking with appliance types
that may not require a hood, such as small countertop appliances, and the research goals and results did not include
under what circumstances a Type I or II hood should be required for these small appliances. The project will
examine the implications on hood requirements of the above mentioned research, seek information from other
available research, and within the available budget, conduct addition research sufficient to classify the need for Type
I, Type II, or unhooded for all common restaurant appliances and food types.

Though the UL 710B, section 17 grease emissions test with threshold of 5 mg/m3 is currently an acceptable proxy
for determining the need for a Type I hood for single appliances cooking a limited number of food items, the test is
very expensive to run and only a limited number of test facilities are available. In a recent example, an appliance
manufacturer was quoted $12,900 for one round of tests of an oven with one food product. If the test were used to
completely characterize emissions for single or multiple appliances of a restaurant chain, for example, realistic
testing would require separate tests for each appliance cooking all applicable menu items, resulting in a very
cumbersome and very expensive set of tests. This project will explore whether there are other means of classifying
appliances and food for hood requirement by correlating previous research with 5 mg/m3 tests for a set of appliances
for which the Type I versus Type II requirement is questionable. A longstanding case of this is pizza ovens of
various sizes, fuels, and configurations.

As related to Type II hoods, ASHRAE research project 1362 and Fisher (1998) measured and reported heat gains for
a variety of commercial cooking appliances. RP-1362 included radiant heat gain for hooded and unhooded
appliances, and additionally, the project measured convective heat loads for a group of unhooded appliances,
including the latent heat (moisture) contribution. As a significant example, the project measured the convective and
latent heat gain from an unhooded door-type, hot water sanitizing, conveyor dishwasher during its wash (and rinse)
cycle as 59,100 Btu/h, which is equivalent to nearly five tons of HVAC cooling capacity – a particularly interesting
case because the measured convective heat gain is 26% greater than the rated electrical input to the appliance, due to
the latent energy in the hot rinse water. Significantly, the 2009 International Mechanical Code, without
consideration of any research has made Type II hoods optional if a choice is made to add heating and cooling
capacity to remove the heat and moisture from the unhooded appliances. This may not be a sustainable choice in
view of the first cost and energy cost considerations. This project will include measurements of sensible and latent
emissions from appliances to provide guidelines for improving owner decisions of Type II versus unhooded
operation of appliances, and provide a computer software life-cycle analysis tool to guide this decision.

Advancement to the State-of-the-Art

Engineers need updated and improved guidance on designing commercial kitchen ventilation as an interrelated
system of appliances, hoods, fans, HVAC units, and optionally, replacement air units, including options such
demand control ventilation as a modern design element. Model codes need to better define the threshold of grease,
smoke, heat, and moisture production from commercial cooking processes that dictate the need for Type I or II
hoods, and design engineers need a simple and easily applied criteria for when a Type I hood is not required, which
would permit the designer to decide whether to use a Type II (no grease filter or fire suppression system), or to
install the appliance without a hood and remove heat and moisture by installing appropriate HVAC capacity, per the
2009 International Mechanical Code. These alternatives will have significant, related impacts on equipment design
and selection, energy consumption, fire protection, and indoor air quality.

Justification of Value to ASHRAE:

The value of this research to ASHRAE, the HVAC industry, restaurant designers, consulting engineers, and end-
users is significant though only quantifiable after the research is performed. The research will ensure that ASHRAE
increases the expertise it currently maintains in providing design guidance for commercial kitchen ventilation
systems. This knowledge is crucial for directing future revisions of the handbooks, design guides, codes, and
standards that impact kitchen ventilation. Restaurant designers and consulting engineers will benefit by gaining a
better understanding of when a Type I or II hood is needed, and whether operation without a hood may be allowed
and be beneficial. Results will be translated into better operating kitchens for owners and customers. Restaurant
owners may experience reduced costs and better indoor air quality, but even more important, the project can
facilitate development of standard designs within the foodservice industry. The results of this research will also
allow the various model codes and standards to clearly identify which appliances require a Type I or II hood, and the
circumstances under which unhooded operation is acceptable.

Objectives
The principal objective of this research is to determine the amount of grease particle/vapor production or other
measures or classifications for cooking processes, such as energy type, rated appliance energy input, type of
appliance, type of foods cooked, and/or volume of food cooked, to indicate:
1. When a Type I hood is required for life safety, indoor air quality, and other code or standard-related
requirements.
2. When a Type II hood is required for heat and moisture removal
3. When unhooded appliance operation (with HVAC removal of heat and moisture) is acceptable

It is anticipated that this objective will be met through reviews of previous research, extensive industry surveys, and
emissions testing of appliances that may not pose a grease emissions hazard sufficient to require a Type I hood, or a
heat and moisture load to require a Type II hood. This will include additional latent and sensible heat gain testing of
appliances to the extent the data are not available. This project will include development of a testing procedure for
appliances that are typical candidates for operation under Type I hoods, for submission to a consensus standard
approval process such as ASTM/ANSI. For Type II hood consideration, the project will develop an economic and
indoor air quality method for evaluation of whether a Type II hood or heat and moisture removal by HVAC would
be more economical and/or result in improved Indoor Air Quality.

This research project will combine data analysis of previous test results with laboratory studies of cooking
equipment emissions. It is anticipated for Type I hood work that the project will focus on the concentration test
described above, quantify the absolute levels of grease emitted by appliances (e.g., lb per hour, lb per 1000 lb food
cooked, etc.), which will classify those appliances, cooking processes, foods, and/or amounts of foods cooked, that
produce enough grease (or smoke) to require Type I hood. Additionally, based on the database of appliances and
emissions, the project will explore whether it might be possible classify appliances for use with Type I or II hoods
by other factors such as energy source (natural gas or electric), rated energy input, appliance type, appliance size,
and/or types and amounts of foods cooked, without test by manufacturers or users. If test methods are needed, they
will be recommended for adoption or revision as part of standards such as UL 710B or UL KNLZ.GuideInfo.

Key References:
1. ASHRAE, HVAC Systems and Equipment Handbook Chapter 31:Commercial Kichen Ventilation 2008
2. ASHRAE, RP-745 - Identification and Characterization of Effluents from Various Cooking Appliances and
Processes as related to Optimum Design of Kitchen Ventilation Systems, February 1999
3. ASHRAE, RP-1362 - Revised Heat Gain Rates from Typical Commercial Cooking Appliances, 2008
4. ASHRAE, RP-1375 - Characterization of Effluents from Additional Cooking Appliances, April 2008
5. ASHRAE Standard 154, Ventilation for Commercial Cooking Appliances
6. Fisher, D.R., New Recommended Heat Gains for Commercial Cooking Equipment, ASHRAE Transactions
104(2):953-60, 1998
7. International Code Council, 2009 International Mechanical Code
8. NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008
Edition
9. UL Standard 710, Exhaust Hoods for Commercial Cooking Equipment
10. UL 710B, Standard for Recirculating Systems
11. UL Standard 1046, Standard for Safety Grease Filters for Exhaust Ducts