Professional Documents
Culture Documents
Ventilation for
Commercial Cooking
Operations
Approved by ASH RAE on J uly 3 1 , 201 6, and by the American N ational Stand ard s I nstitute on August 1 , 201 6.
This Stand ard is under continuous maintenance by a Stand ing Stand ard Project Committee (SSPC) for which the Stand ard s
Committee has established a documented program for regular publication of add end a or revisions, including proced ures for
timely, documented , consensus action on requests for change to any part of the Standard. The change submittal form,
instructions, and d eadlines may be obtained in electronic form from the ASH RAE website (www. ashrae. org) or in paper
form from the Senior M anager of Standards. The latest ed ition of an ASH RAE Stand ard may be purchased from the
ASH RAE website (www. ashrae. org) or from ASH RAE Customer Service, 1 791 Tullie Circl e, N E, Atlanta, GA 3 03 29-23 05 .
E-mail: orders@ashrae. org. Fax: 678-5 3 9-21 29. Telephone: 404-63 6-8400 (worldwide), or tol l free 1 -800-5 27-4723 (for
orders in U S and Canada). For reprint permission, go to www. ashrae. org/permissions.
* Denotes members of voting status when the document was approved for publication
SPECIAL NOTE
This American N ational Standard (AN S) is a national voluntary consensus Standard devel oped under the auspices of ASH RAE. Consensus is defined
by the American N ational Standards I nstitute (AN SI ), of which ASH RAE is a member and which has approved this Standard as an AN S, as
“substantial agreement reached by directl y and mate rial l y affected interest categories. This signifies the concurrence of more than a simple majority,
but not necessaril y unanimity. Consensus requires that al l views and objections be considered, and that an effort be made toward their resolution. ”
Compl iance with this Standard is voluntary until and unl ess a l egal jurisdiction makes compliance mandatory through legisl ation.
ASH RAE obtains consensus through participation of its national and international members, associated societies, and public review.
ASH RAE Standards are prepared by a Project Committee appointed specificall y for the purpose of writing the Standard. The Project
Committee Chair and Vice-Chair must be members of ASH RAE; whil e other committee members may or may not be ASH RAE members, al l
must be technical ly qualified in the subject area of the Standard. Every effort is made to bal ance the concerned interests on all Project Committees.
DISCLAIMER
ASH RAE uses its best efforts to promul gate Standards and Guidel ines for the benefit of the publ ic in l ight of avail able information and accepted
industry practices. H owever, ASH RAE does not guarantee, certify, or assure the safety or performance of any products, components, or systems
tested, instal led, or operated in accordance with ASH RAE’s Standards or Guidel ines or that any tests conducted under its Standards or Guidel ines
suggesting safe practices in designing and install ing equipment, by providing proper definitions of this equipment, and by providing other information
that may serve to guide the industry. The creation of ASH RAE Standards and Guidel ines is determined by the need for them, and conformance
I n referring to this Standard or Guidel ine and in marking of equipment and in advertising, no cl aim shall be made, either stated or impl ied,
NOTE
Approved addenda, errata, or interpretations for this standard can be downloaded free of charge from the ASHRAE
website at www.ashrae.org/technology.
© 201 6 ASHRAE
1 791 Tullie Circle NE · Atlanta, GA 30329 · www.ashrae.org · All rights reserved.
ASHRAE is a registered trademark of the American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc.
ANSI is a registered trademark of the American National Standards Institute.
(This foreword is not part of this standard. It is merely based on the temperature of the cooking surface. The follow-
informative and does not contain requirements necessary ing appliance duty classifications are used in this standard:
for conformance to the standard. It has not been pro-
a. light: a cooking process requiring an exhaust airflow
cessed according to the ANSI requirements for a standard
rate of less than 200 cfm/ft (31 0 L/s/m) for capture,
and may contain material that has not been subj ect to
containment, and removal of the cooking effluent and
public review or a consensus process. Unresolved obj ec-
products of combustion.
tors on informative material are not offered the right to
b. medium: a cooking process requiring an exhaust
appeal at ASHRAE or ANSI.)
airflow rate of 200 to 300 cfm/ft (31 0 to 460 L/s/m ) for
capture, containment, and removal of the cooking
FOREWORD effluent and products of combustion.
First published in 2003, ASHRAE Standard 154 has been c. heavy: a cooking process requiring an exhaust airflow
thoroughly revised in this edition to make it code enforceable rate of 300 to 400 cfm/ft (460 to 620 L/s/m) for
and to provide the most complete design guidance available capture, containment, and removal of the cooking
on commercial kitchen ventilation components and systems. effluent and products of combustion.
In revising this standard, the project committee has drawn d. extra-heavy: a cooking process requiring an exhaust
upon recent laboratory research that was sponsored in part airflow rate greater than 400 cfm/ft (620 L/s/m) for
by ASHRAE and assembled by the ASHRAE Technical Com- capture, containment, and removal of the cooking
mittee on kitchen ventilation, TC 5.10. It has also relied upon effluent and products of combustion.
the significant field experiences of the manufacturers, design- approved: acceptable to the authority having jurisdiction.
ers, and users of kitchen ventilation systems. The standard is
intended to serve as a template for standardization, harmoni- back-wall supply: see replacement air, makeup air (dedicated
zation, and ongoing revision of related model and adopted replacement air) , back-wall .
codes and to bring consistency to design requirements and baffle filter: see grease removal device .
applications of commercial kitchen ventilation systems. capture area: the area within an exhaust hood that contains
This revision of Standard 154-2011 addresses recent cooking effluent until it is exhausted.
advancements in commercial kitchen ventilation (CKV)
research, CKV system components, and cooking appliances capture and containment (C&C): an exhaust hood’s ability
and continues the advancement of Standard 154 as the lead- to capture and contain the cooking effluent and heat generated
ing CKV code-language design document. during cooking operations.
cartridge
Get more FREE standards from Standard see grease
filter:Group
Sharing andremoval device .
our chats
1 . PURPOSE centrifugal fan: see exhaust fan .
The purpose of this standard is to provide design criteria for certified: see listed.
acceptable performance in commercial cooking ventilation
systems. compensating hood: see replacement air, makeup air (dedi-
cated replacement air) , internal.
2. SCOPE commercial cooking appliance: an appliance specifically
2.1 This standard covers designed to be used in a food-service-establishment kitchen,
such as, but not limited to, a restaurant or cafeteria kitchen.
a. kitchen hoods, Appliances designed for residential use shall be treated as
b. exhaust systems, and commercial appliances when installed in commercial food-
c. replacement air systems. service establishments.
transferred intentionally or not. The driving force for appliance description. Table 2 specifies the appliance duty
transfer air is generally a small pressure differential classification as it relates to the Type II hood requirements.
between the rooms, although one or more fans may be Exception: Equipment that is listed in Table 2 and the addi-
used. Only that portion of air transferred from another tional heat and moisture loads generated by unhooded
Dishwasher, door-type dump and fill, hot water sanitizing, electric All •
Dishwasher, door-type dump and fill, chemical sanitizing, electric All •
Dishwasher, pot and pan, hot water sanitizing, heat recovery and vapor
reduction, electric
All •
a
Appliance Description Size Hood Not Required Light Duty Medium Duty
a. Where hoods are not required, the additional heat and moisture loads generated by such appliances shall be accounted for in the sensible and latent loads for the HVAC system.
b. Where recirculating systems or recirculating hoods are used, the additional heat and moisture loads generated by such appliances shall be accounted for in the sensible and latent loads
for the HVAC system.
1 00 cfm (47 L/s) transfer air from room A to room B to qual- ensure operation upon activation of the exhaust system.
ify as replacement air, at least 1 00 cfm (47 L/s) outdoor air 7.1 .2 Demand-C ontrol Ventilation
must be provided to room A (e.g., as outdoor air to an envi- 7.1 .2.1 The exhaust flow rate is permitted to be reduced
ronmental air system serving room A, infiltration to room A, during partial load cooking and when there is no cooking
or transfer air from another room). through the means of demand-control ventilation.
6.2.2 Operation of systems where airflows can vary 7.1 .2.2 Exhaust rates shall maintain capture and contain-
(including but not limited to HVAC systems incorporating ment of appliance flue gases and cooking effluent during full-
variable air volume, systems with outdoor air economizer load, partial, or idle operating conditions.
control, or exhaust Get more
systems FREE
with standards
variable airflow) from Standard Sharing Group and our chats
shall be
7.1 .2.3 During periods of reduced exhaust airflow, replace-
controlled to comply with the requirements of this standard
ment air shall be automatically controlled to maintain the build-
over the full range of anticipated airflows. Additional air bal-
ing pressure differentials in accordance with Section 6.3.
ance diagrams or tables shall be provided as necessary to
indicate compliance over the full range of anticipated airflow. Informative Note: Replacement air units may have mini-
mum airflow requirements for safe or effective operation of
6.2.3 Where the design air balance relies on transfer air
heating and/or cooling/dehumidification functions. Demand-
from a source beyond the facility’ s control (e.g., air drawn
control ventilation systems’ minimum airflow settings must
into an individual tenant’ s facility from the common areas of
not be set lower than the replacement air systems minimum
a shopping mall), this source shall be identified.
operating airflow.
7.1 .2.4 Demand-control ventilation systems shall be part
6.3 Pressure Differentials
maintained under a negative pressure with respect to dining vent the use of systems, methods, or devices of equivalent or
areas and adjacent nonfood areas. The maximum negative superior quality, strength, fire resistance, effectiveness, dura-
pressure shall not exceed 0.02 in. of water (5.0 Pa). bility, and safety over those prescribed by this standard.
6.3.1 .2 A freestanding food-service facility (i.e., a food- 8.1 .1 Technical documentation shall be submitted to the
service facility that entirely occupies a single building) shall be authority having jurisdiction to demonstrate equivalency.
maintained under a positive pressure with respect to outdoors. 8.1 .2 The system, method, or device shall be approved for
adjacent non-food-service facility, such as a retail center or a Rates from Typical Commercial Cooking A ppliances .
Get more FREE standards from Standard Sharing Group and our chats
Get more FREE standards from Standard Sharing Group and our chats
Canopy 0.7
Backshelf 0.5
TABLE B-4 Hydraulic Diameter for Each Appliance Calculated using Equation B-3
Appliance dh QK, W
TABLE B-5 Thermal Plume Airflows Calculated for Each Appliance Using Equation B-2
Griddle 1 1 67
TOTAL 1 623
PA 2 = 0.009804 V2 p 2
INFORMATIVE ANNEX C
HOOD ENERGY SAVINGS CALCULATION PF2 = PA 2 f
This annex outlines how to calculate the energy savings when
using a listed hood instead of a code-compliant, unlisted hood PM 2 = 1 + DL P F2 EM E D
operating at code-required airflow. Rates are usually lower for
listed hoods than for unlisted hoods, and it is generally advan-
PM = PM 1 – PM 2 t
tageous to use listed hoods. Model codes include exceptions
for listed hoods to show compliance with the model code The energy savings in kilowatt-hours can be multiplied
requirements. The exhaust airflows for the listed hood should by the local electricity rate to determine a financial savings.
be designed to provide full capture and containment of the
Demand control kitchen ventilation (DCKV) systems
effluent. Note that listed flow rate values are established
typically equipped with electronic controls and a variable-
under draft-free laboratory conditions, and actual operating
conditions may compromise listed performance. Thus, manu- speed drive to match the exhaust rate to the demand can be
facturers may recommend design values above their listed evaluated in a similar manner. Exhaust and supply fan energy
values. savings can be estimated when the daily average reduced flow
By reducing the exhaust airflow, there are cumulative is known. The fan laws can be used to determine a reduction
savings in the hood system. There are first-cost savings in power, as power is proportional to the cube of the fan
obtained by using a less powerful fan and fan motor. Addi- speed. Further reference material can be found in ASHRAE
tionally, if the replacement air is conditioned, there will be Handbook—HVAC Systems and Equipment . An example is
cooling and/or heating energy savings associated with reduc- shown below:
ing the quantity of replacement air.
Additional reference information can be found in ASHRAE I-P Units
Power required at input to motor, DCKV average exhaust rate PM, DCKV hp kW
Average reduced exhaust rate with DCKV system installed VDCKV cfm m3 /s
Time of operation t h h
D1 . APPLIANCES UNDERNEATH THE HOOD Step 5: Determine the Heat Gain to Space from
Hooded Equipment
Assume that the cooking operation has the following appli-
If it is desired, the heat gain to space from the equipment
ances.
underneath the hood can be estimated. ASHRAE Handbook—
a. Electric convection oven: 38 in. (965 mm) L × 41 in. Fundamentals , Chapter 31 , Table 5, lists heat gain values for
(1 041 mm) D × 57 in. (1 448 mm) H with a nameplate rat- several common appliances. Table D-3 shows the appliance
ing of 1 0.4 kW name, its description in Table 5, and the heat gain to space for
b. Electric braising pan: 30 gal (1 1 4 L) capacity, which is 38 that appliance. Note that in Table 5 the heat gain is split into
in. (965 mm) L × 42 in. (1 067 mm) D × 39 in. (991 mm) three separate components: sensible-radiant heat gain, sensi-
H, with a nameplate rating of 1 2.0 kW ble-convective heat gain, and sensible-latent heat gain. The
c. Stainless preparation table: 32 in. (81 3 mm) L × 26 in. sensible-radiant heat gain is the radiation from the appliance
(660 mm) D × 32 in. (81 3 mm) H surface to the room. The sensible-convective heat gain is the
d. 4-burner gas range: 34 in. (864 mm) L × 38 in. (965 mm) dry heat that makes up the thermal plume from the appliance
D × 36 in. (91 4 mm) H that is captured by the hood, and the latent-convective heat
gain is the moisture portion of the thermal plenum captured
D2. UNHOODED APPLIANCE DESCRIPTIONS by the hood. For hooded appliances, it is assumed that all of
the convective plume is captured and only the sensible-radiant
a. Three (3) coffee makers: Nameplate rating of 1 1 40 W
heat gain impacts the heat load to the space.
b. Conveyor-rack dishwasher: 24 in. (61 0 mm) L × 25 in.
For the gas range, the heat gain should be adjusted, as the
(625 mm) D × 34 in. (864 mm) H with a nameplate rating
value in ASHRAE Handbook—Fundamentals only accounts
of 7.8 kW
for three burners on. If the heat gain is prorated to account for
To determine the overall hood size, the minimum length four burners on (e.g., multiply the heat gain by a factor of 4/3),
and width need to be calculated as shown in Steps 1 through 3 the resulting heat gain to space from the four-burner range
below. would be approximately 9500 Btu/h. Adding the heat gain
from the appliances together, the resulting heat gain to space is
Step 1 : Determine Minimum End and Front Overhangs
estimated to be 1 1 ,000 Btu/h.
Table 3 of this standard contains the minimum side and front
hood overhangs based on the style of hood used over the appli- Step 6: Determine the Heat Gain to Space from
ances. For this example, we will select a wall canopy hood. Unhooded Equipment
From Table 3, the minimum side overhangs are 6 in. (1 52 mm),
For the unhooded appliances, all of the heat generated by the
and the minimum front overhang is 1 2 in. (305 mm).
appliance is added to the space load. It should be noted from
Step 2: Determine Minimum Hood Length Table 2 of this standard that a hood is recommended for use
To determine the minimum overall hood length, the length (or over a rack conveyor dishwasher; however, the user can be
width) of the individual appliances underneath the hood are exempted from having a hood if the heat load is accounted for
added together along with the hood overhang on each end of and managed by the building HVAC system. From ASHRAE
the hood as shown in Table D-1 . Handbook—Fundamentals , Chapter 31 , Tables 5A and 5E,
the sensible-radiant, sensible-convective, and latent-convec-
Step 3: Determine the Overall Hood Depth tive heat gains are added together to get the total heat gain to
To determine the minimum overall hood depth, add the maxi- space. Table D-4 shows the lookup values from Tables 5A
mum appliance depth for the equipment underneath the hood and 5E for the unhooded appliances in this example.
TOTAL 1 54 (391 2)
TOTAL 54 (1 372)
3 Coffee makers Coffee brewer 200 (59) 300 (88) 700 (205) 1 200 (352)
Rack conveyor Dishwasher 0 (0) 4750 (1 392) 1 6,970 (4974) 21 ,720 (6336)
dishwasher (conveyor type,
hot-water
sanitizing,
standby)
Proposed changes must be submitted to the SMOS in the latest published format available from the SMOS. However, the
SMOS may accept proposed changes in an earlier published format if the SM` OS concludes that the differences are immaterial
to the proposed change submittal. If the SMOS concludes that a current form must be utilized, the proposer may be given up to
20 additional days to resubmit the proposed changes in the current format.
Use the appropriate file format for your word processor and save the file in either a recent version of Microsoft Word (pre-
ferred) or another commonly used word-processing program. Please save each change proposal file with a different name (for
example, “prop01 .doc,” “prop02.doc,” etc.). If supplemental background documents to support changes submitted are
included, it is preferred that they also be in electronic form as word-processed or scanned documents.
For files submitted attached to an e-mail, ASHRAE will accept an electronic signature (as a picture; *.tif, or *.wpg) on the
change submittal form as equivalent to the signature required on the change submittal form to convey non-
exclusive copyright.
The form and instructions for electronic submittal may be obtained from the Standards section of ASHRAE’ s Home
Page, www. ashrae. org, or by contacting a Standards Secretary via phone (404-63 6-8400), fax (404-321 -5478), e-mail
(standards. section@ashrae. org), or mail (1 791 Tullie Circle, NE, Atlanta, GA 3 03 29-23 05).
FORM FOR SUBMITTAL OF PROPOSED CHANGE TO AN
NOTE: Use a separate form for each comment. Submittals (Microsoft Word preferred) may be attached to e-mail (preferred),
or submitted in paper by mail or fax to ASHRAE, Senior Manager of Standards, 1 791 Tullie Circle, NE, Atlanta, GA 30329-
2305. E-mail: change.proposal@ashrae.org. Fax: +1 -404-321 -5478.
1 . Submitter:
Affiliation:
I hereby grant ASHRAE the non-exclusive royalty rights, including non-exclusive rights in copyright, in my proposals. I
understand that I acquire no rights in publication of the standard in which my proposals in this or other analogous form is used.
I hereby attest that I have the authority and am empowered to grant this copyright release.
Use underscores to show material to be added (added) and strike through material to be deleted (deleted). Use additional pages if needed.
5. Proposed change:
7. Will the proposed change increase the cost of engineering or construction? If yes, provide a brief explanation as
Rev. 1 -7-201 3
POLICY STATEMENT DEFINING ASHRAE’S CONCERN
FOR THE ENVIRONMENTAL IMPACT OF ITS ACTIVITIES
ASHRAE is concerned with the impact of its members’ activities on both the indoor and outdoor environment.
ASHRAE’s members will strive to minimize any possible deleterious effect on the indoor and outdoor environment of
the systems and components in their responsibility while maximizing the beneficial effects these systems provide,
consistent with accepted Standards and the practical state of the art.
ASHRAE’s short-range goal is to ensure that the systems and components within its scope do not impact the
indoor and outdoor environment to a greater extent than specified by the Standards and Guidelines as established by
itself and other responsible bodies.
As an ongoing goal, ASHRAE will, through its Standards Committee and extensive Technical Committee structure,
continue to generate up-to-date Standards and Guidelines where appropriate and adopt, recommend, and promote
those new and revised Standards developed by other responsible organizations.
Through its Handbook , appropriate chapters will contain up-to-date Standards and design considerations as the
material is systematically revised.
ASHRAE will take the lead with respect to dissemination of environmental information of its primary interest and
will seek out and disseminate information from other responsible organizations that is pertinent, as guides to updating
Standards and Guidelines.
The effects of the design and selection of equipment and systems will be considered within the scope of the
system’s intended use and expected misuse. The disposal of hazardous materials, if any, will also be considered.
ASHRAE’s primary concern for environmental impact will be at the site where equipment within ASHRAE’s scope
operates. However, energy source selection and the possible environmental impact due to the energy source and
energy transportation will be considered where possible. Recommendations concerning energy source selection
should be made by its members.
ASHRAE · 1 791 Tullie Circle NE · Atlanta, GA 30329 · www.ashrae.org
About ASHRAE
ASHRAE, founded in 1 894, is a global society advancing human well-being through sustainable technology for the
built environment. The Society and its members focus on building systems, energy efficiency, indoor air quality,
refrigeration, and sustainability. Through research, Standards writing, publishing, certification and continuing
education, ASHRAE shapes tomorrow’s built environment today.
To stay current with this and other ASHRAE Standards and Guidelines, visit www.ashrae.org/standards.