10541

BN-97-17-2

New Threshold Exhaust Flow Rates

for Capture and Containment
of Cooking Effluent

Richard T. Swierczyna Vernon A. Smith, J.D., P.E. Ferdinand P. Schmid

Associate Member ASHRAE Associate Member ASHRAE

ABSTRACT 710 has requirements for evaluating hood materials, operating

This paper presents results of applying the capture and
containment test procedures in ASTM Fl 704-96, Standard
Test Method for Performance of Commercial Kitchen Ventila-
tion Systems, to determine the threshold capture and contain-
ment exhaust flow rates for a number of cooking appliances
and two types of kitchen exhaust hoods. It presents new data
showing threshold capture and containment values for several
common cooking appliances and compares them to both the
International Mechanical Code values and test values based
on Underwriter Laboratories Standard 710, Standard for
Exhaust Hoods for Commercial Cooking Equipment.
BACKGROUND
Mechanical building code requirements for capture and
containment (C&C) of cooking effluent originated as a fire
safety issue. Grease particles in the cooking effluent can create
a fire hazard if permitted to accumulate on kitchen surfaces.
Exhausting the entire cooking plume avoids this problem as
well as removing part of the heat generated by the appliance.
ANSI/NFP A Standard 96, Vapor Removal from Cooking
Equipment. originated as a specification standard that is refer-
enced by the model codes published by Building Officials &
Code Administrators International (BOCA), International
Conference of Building Officials (ICBO), and Southern
Building Code Congress International (SBCCI). These orga-
nizations determined the exhaust flow rates of kitchen hoods
primarily by their physical dimensions, except for ICBO,
which also classified cooking operations. Values selected for
minimum exhaust rates were based primarily on field experi-
ence.
UL 710, Stand<!rd for Exhaust Hoods for Commercial
Cooking Equipment, was the first widely accepted standard to
incorporate performance-based criteria to evaluate capture
and containment during a cooking operation. In addition UL
temperatures, filter integrity , and fire suppression systems. It
is widely accepted by code officials in lieu of code specifica-
tions.
Historically, all codes and standards related to kitchen
exhaust hoods were written for fire safety considerations.
Kitchen indoor air quality was not addressed. Indoor air qual-
ity has recently become another concern that can be partially
addressed by evaluating capture and containment.
C&C Fundamentals
There are three commonly applied visual techniques for
evaluating capture and containment: (1) observing cooking
effluent, (2) seeding with theater smoke, and (3) seeding with
neutrally buoyant, helium-filled soap bubbles. The first tech-
nique relies on smoke, water vapor, and particles generated by
the cooking process to trace the cooking plume and to permit
human observers to decide if the exhaust flow rate is sufficient
to fully capture and contain the cooking effluent. If the cook-
ing plume does not generate sufficient particles to permit easy
observation, the exhaust flow may be seeded artificially with
smoke or soap bubbles. Seeding with smoke or soap bubbles
is also a good technique while the appliance is in a ready-to-
cook condition and only a thermal plume is being generated.
Recent research has applied the schlieren optical effect to
thermal and cooking plume evaluation. The schlieren effect is
based on the refraction of light as it passes through fluid layers
with differing densities . In the case of cooking, the variation
in density within the thermal plume and the air surrounding the
cooking appliance causes refraction in a light beam. By using
a special optical system; the entire thermal plume can be visu-
alized as a two-dimensional video image that shows changes
in the plume over time. The research reported in this paper
uses a custom-designed, large-scale, focusing schlieren flow
visualization system (Schmid et al. 1997).

Richard T. Swierczyna is laboratory operations manager at Architectural Energy Corporation, Wood Dale Ill. Vernon A. Smith is senior engi-
neer/project manager and Ferdinand P. Schmid is a staff engineer at the Architectural Energy Corporation, Boulder, Colo.

THIS PREPRINT IS FOR DISCUSSION PURPOSES ONLY, FOR INCLUSION IN ASHRAE TRANSACTIONS 1997, V. 103, Pt. 2. Not to be reprinted in whole or in
part without written permission of the American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. , 1791 Tu lie Circle, NE, Atlanta, GA 30329.
Opinions, findings , conclusions, or recommendations expressed in this paper are those of the author(s) and do not necessarily r fleet the views of ASH RAE. Written
questions and comments regarding this paper should be received at ASH RAE no later than July 18, 1997.
Criteria for Commercial Kitchen Ventilation
in Building Codes
Historical specification of minimum exhaust flow rates
. system performance includes the evaluation of capture and
(e.g., 100-150 cfm per square foot of hood area of hood tested
would yield 2000-3000 cfm net or 400~600 cfin per Linear foot, '.
'effect of heat gai11ed by the space which impacts human
or 508-762 Lis per square meter of hood area of hood tested
would yield 944-1416 Lis net or 619-929 Lis per linear_meter
of hood) by the model code organizations was conservative.
Minimum values were based primarily on field experien~e
since there were few performance-based data available. The
flow rate scheme adopted by the model code organizations
provides a large built-in factor of safety.
However, the three major model code organizations had
slightly different requirements for different cooking apgli- ' .... t_ially.airtigh~,:~o minirp.ize air Je,akage through the test facility
ances and types of hoods. There has been considerable indus-
try qisc,ussio1,1 in ·.tl-ie fo~t ten years rega.rding the; p110blems
encountered .bv . .. hood
,_ and aonliance
>~-.. . . • manufacturers and la!'"ge
_.
commercial '. restaurant ..:;qmpal)i"!s in attempting,!to meet the
code f?-quinnn,ants in differeJJt jurisdh.:tions with the,,same
avolhmce and .hood combination. '. , . .:! . : ; ",
rn.199t\the three major model code,0rganizations, under negligible static pressure difference between the inside and
a n:ew ~x1tity form.ed by, them and cillt~ the International1Code
Oouncil; held, public· meetings i regarding development of a
cpnsolidated cope. The ·aotual code requireme:its ad 0pted
under the sJev.: 1996 InternationalMechani0a W.ode (IMC ai'e
very 1 ~ imil ar tO?.those under. tb:i ·most recentTv,ersion of the
Unifrm,i1Mecb,anical C0de. It.is anticipated that 1tl.1.~, 1MC will
be. ad pted by the three regic;-na\ model code e.rgan izations
over the next several years. Local•jurisdictions wi Lu1ost likt;ly
adopt it during their subsequent code revision cycles.
.,
Perfortnante~aased Criteria
Previous 1ntAel codes liave provi ded 1excepti ons to the
mancla~ed exhaust flow rates. One e:ccept iqu is based on
ratings establishednmder a recognized· est p ro~o col, such as
Underwriters Labcxrat0ry Standard .1!.JL 710; Exhaust Hoods
for OommerciaI Cooking1Equipment. UL .7 liO covers numen
ous· safety features of, exhaust hoods ih ·addition to a test to
,determine captur.e and containment un!ler.cooking conditions.
Recent research conducted at two commercial cooking
ventilation laboratories (Gordon et al 1994; Smith et al 199,5)
resulted in the adoption of visual criteria for identifying the
minimum threshold of capture and containment under cook~
ing conditions, as well as idle conditions, in ASTM 1704-96·.
The standard requires that any observed spillage moving
beyond three inches (760 mm) from the hood face be
construed as having escaped from the hood, even if it appears
to have been drawn back into the hood.
TESTING PROCEDURE
The overall scope of ASTM 1704-96 covers the overall
I
performance evaluation of exhaust !ioods with commercial
cooking appliances and associated replacement air configura-
tion. Such systems include one or more exhaust hoods, one or
more cooking appliances under the hood(s}, other applianl)es
2
and miscellaneous heat sources not under the hood(s), and a
means of providing make-up air, which may include make-up
through the hood as well as th~ HV AC system. Ventilation
containment of products from, cooking operations and the
comfort and equipment operation, over exhaust flow rates
ranging from the threshold of minimum capture to maximum
capacity or code value. This paper addresses only the visual
capture and containment testing under ASTM F 1704-96.
Test Faciiity
ASTM 1704-96 requires that the test facility be essen-
walls, floor, and roof and to ensure that the e xh aust rate equals
the supply rate. The exhaust hood under test is connected to an
exhaust duct and fan. The exhaust fan is controlled by a vari-
able-speed drive to provide operation over a wiC:e range of
exhaust rates. A complementary make-up (supply) air fan is
c.nntrnllecl tn h::ihmc.e the exhm1.~t rnte. therehv m::iint::iininP' :i
outside of the test room. When the room is balanced, the
exhaust flow rate equals the make-up airflow rate.
Because of potential problems with measurement in the
hot, possibly grease-laden exhaust airstream, exhaust airflow
rate is dete-rmined by measuring the make-up airflow rate on
the supply side. Make-up air is supplied to the laboratory
through a supply air system that includes an airflow measure-
ment chamber and heating' and cooling coils. The supply air
temperature is maintained in the range 75-78°F (23.9-25 .6°C) .
Two visual minimum capture and containment airflow
rates are established with the appliance idling (i.e., ready-to-
cook ;node) and one with the appliance cooking food under
full-load conditions.
Exhaust Hoods
The exhaust~.~ply can9py hood ~,sed for this investigation
is UL Listed at 1300 cfm (614L/s) for cooking operations with
maximum appliance surface temperatures of 600°F (316°C).
It. is 5 feet wide by 4 feet deep by 2 feet high, with a hem on
each side and a one-inch-long triangular cross-section inden-
tat~on (for flow redirection) that extends one-inch toward the
inside and about one inch above the front lip. Full or partial
side curtains can be hung from either side. The hood contains
three 19.5 x 19.5-in. (495 x 495 mm) baffle filters positioned
in the upper rear of the hood in front of a 17 x 11 in. (432 x 279
mm) rectangular duct opening. A wall extends from the top of
the hood to t11e floor and beyond e~ch end. The insulated labo-
ratory wall is 46 in. (1168 mm) behind the hood wall. A cross
section of the \abor~tory is shown in Figure 1.
1
The lowerJip of the hood is 78 in. (1981 mm) above the
finished floor. The partial side curtains used extend from the
lower lip of the hood to 33 in. (838 mm) above the finished
, floor (.gee I\igure 2). ,1.,.,, L '' 1;
 • ~ I• I : I .1 L
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f- ~ ·I '', 1' I ~r I ' I ,. !'

Ekhs.U11lAl1Flow

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- ~~-, ,_
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C1mopyHood

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~-

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'----------t--
. ,-~-----'----"<-----""--'-------'
. ~ . .. { ' •'

o~i.' 1----~--1-,-.-_-i_'_\_____
ir·r
lf '. .. . ·~·1 ':· -Y·•'"~.==
• I·~ · ' • :1 ·: ,,..

Figure l Cross 1sf!etionoftaboraf0rjahdiippliancelta1110pyhood coritiguraclolt ''·' · J : ••• ' ·

·r: !• . .:J .. :~ ~,
1
"5 ·' ' , ... 1 ,r .. '· f :·10 :1 ·!.{',. J .11i r;;'\1

: ti )i ·IC' 11 ,;r;. :; ·'! :,,., , ~( I ,'.!•.~ The1 custon1i.~mgineered'•bat:Rshelfb&od· is••UL Li'sted at

4':$'2 cfrrtl ~2li3 Lis) for · Oboking' operatio:ns ·w'ith maximum
31
,: ': ' .• •rt: .

' ' :" i ;i appliance s'ur.fadettm)'leratu'Fj,:s of400°F'. (2040'0)! Thb-gritldle

·i .II . ·11: ' station has art·o¥erall width ot1-4'ftH ih. (which-includes a 3
,, • • •, :·1 I: , . i. . ., ft, 4 in. griddle bay) by 6 ft,.-7 i'n. hi~ll by J ft;;6 in. deep',' One
• n 'j I~ ' l '.J I 90" 1angle retu11n frames :the lloodi; perimeter ;opening: The
I ' •• . .i, material is 16.,;gauge':s'tainless"St~L A .1 6 x '4 'iti.: ·( 406 \}{ 102
; , ,·1 , '·' : • ); 1 ,; •• ruin) :rectarigular ·dµdi '()pening is'. looated at the -b'ack ·of the
.~ •· "' . hoocHmd centered·:over the ·cooking surface: TWO 20· xrf-0 in.
1;•: .,,1 11 17
l'I (l08-x254·mm)bafflefilters0are:installedatai1'attgleo'f60°
~ • • " , , 11 .. ,1 ·.t : , 1 -, , ·. - " •. ~ .,, .. from·verticaUThe hood contains a flue bypass'Ht.1e front edge
.. ·, , '· , ., , .

;,
1
:

, .• , )J:~
c:·i. ,, 1. ofthe'hd>od 1is 57'in. (1448 mni) aborve th~ finished fl6dr. A
cross section of· the laboratolly with the bitckshelf lfl.!idd;a:nd
., 1
, i ": •!
1
griddle setup is shown'iin Figure 3 ..'
• I
I ,. _ ' I
1
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. ! • ,I ~.
Visu~li~a\i 911
1"' J. i
Capture and Containment Flc;>w 1
'fl , I
UndenASX:M .J 704-96, airfloiW visualization/ may be
.:_-,1.': ··'l '
enhanced using·1a smoke generator (theater-type fog;gltnera-
"I '1
tor), neutraU9 b4ay,antbubble generator1;dr other techniques,
such as.schJlieren, to ehHance visibility1.0£the thermal P'lume
rising from the 'heated cooking appl,iance. These· techrii'ques
f( •1•· are particularly •usefuVat idle conditiorls and•witfi applialf¢es
Figure2 View of c;J.nbpy partial side tWtain.
I • r. •l T•J•
0

, . ·:: 1 ·. ' ~' ; . i. r

! I • ,.
'- that produce little visib.le effluent. The ·exhaust flow• rate is
• (. 1.1 ; . r;1
.. ,. ;
HVACAKSi.wfy
• l ) ' ,,, I ~ ( j

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l~i'.
I •tJ J<'" . i

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'"..;: ,t~,_ _ _ ____:.C;,;,.J';...•___, l• I)

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Figure 3 Cross section of laboratory and applfrmcelbackshelf hood configuration.::

~l!\( - ~·1·
BN-97-17-2 3
 Before the first test of the day is performed, the room
· airflow is set to the required level and the appliance powered
From edge of hood on and allowed to come to cooking;;temperature. After the
cooking temperature fa reached, the appliance cycles for a
minimum time of one hour. The laboratory is then operated for
., .. ' a~other' hour, minimUfl;i, to ensure Stabilization' of the labora;.
Schliefon v_isualizatiQn_Jlf tory, hood, ductwork; and equipment.
thermal plume ,. · c' For: subsequent tests at differe\ifaitflows,')he J~bod_toiy
a
; is st~blliz,ed for miniJlium of ~ne-half~our prior to· recording
-test data: Each idle.test is operated for a minin\urii of two hour:s
for thermostatically · controlled appliances ~o ensure that
j •. -. ,c
energy input to the appliance has stabilize~_ for_the' selected
From edge of appliance _
' :· exh(!USt ,flow rate. Cooking tests also require a minimum of20
·- minutes, normally representing a minimum ofthree. cooking
Figure 4 Thtesfwld _c;apture 'and containment for 'siX- ': · ~ycl~s aiter ~ stabiliz~tion period. · · ,. · ~-,
.element electric range ; 1op during· ·idle ; - Cooking tests are performed generally in accordance wlth
.'Icb{lditlons.
.
the ASTM appliarn;:.e performance test ml:ltliods (e.g;;.ASTM

··1: i\
fl 496-93, Standard• Tesl Method for"- Pe~formance
·~ •
ofc;o~yec-
. · I .

lion Ovens). The hoods and appliances were tested in an as-

received condition; minor adjustfrtents were miade'to th'~m tb
accommodate sensitivity testing. The appliance inputs are
calibrated to operating conditions specified iri the ASTM stan-
::. ,., dard test method for each appliance type. For example, griddle
Spillage.of plume
. controls wohld be set to operate at an average surface temper-
ature-of,3500f (177°C). Charbroiler controls are set to operate
at 600 9 F, - (316QC). Controls for non-thermostatically
controlled appliances, such as a gas range tops, areset to 33%
i ··I"·
a
' '6f ~!lmeplate i~put ta'ii'ng t_~ lllatch 'typical operating energy
. I :'profile. ::
From edge of appli!lllce
RESULTS ' ..
: '1Table 1 shows the cook.ing and idle threshold capture and,
Figure ~- Spillage_ for ~{x clbmcnt clcctri~ rn.ngc dufing . con1ilinmen.t'values for-a number of cooking ap.pliances under
idle conditions.
I, 'I •;; ! ' , 'f: · ;
•
a ·wall-niourited canopy liood and i ' ·ustom-engineered batk-
I

reduced until spillage Bf the thermal plume and/<'.>r effluenfi~ sh'elf<"hood. When 'fhe 1 appliancethood combinaiio'n' is taken
observed. Any observed>lleak mOVin~ beyoi1d 'th~ee inches 1 intcf ac~oullt, rather'fhan the hO'od 'itself, cooking ca~ture and
fronHhe hood face is•Construed to have eS\Saped from theil'lood, corrtainmeilt exhai1sf flow· rate vary significant_ly·; due to tl1e
even if it may appear to; be drawn back into the 1 hood. The particuladppliance and'p'r6duct 1used: in'the opefation. .
'.L.. ' IJ•
exhaust flow rate is then gradually increased in fine incre-
n~~nts until full .~a~tur~ ~t~d c?ntainmen,, are 1 acl~iev d. The
Qiscussion of Results 'I' "J

airflow rate al l11s cond1t1011

I• 11 lJ
1s 'referred to as.·,
the, thr~shold
,...,J' Gas appliances usually required higher exhaust flow ;~t~s
exhaust airflow rate for complete capture and containment due to the additiofrof ~oitrbustiori prodhcts. The'volulrietric
(see P1gures 4 anH S) ~· A.nol'her method ih the standard to deter- contribution to the effllueWfan'd thermal pl'1hn:e ranged from
Mihe tfle idle c'aptti ~e and containment flow rate is based .on a 12% to 104% Of the· dooking capture and c~htaidrfib'nt fid~
graphical anaJy~is·'df heat gain to space vs. exhaust flow rate. rate.':i ·. ~. i '.J.' ::iu •r ;·'··.J'.;'.., .

Tlie effluenfplur'n'e geiiera'.ted by a cooking pto6ess typ:i~

1

lrt. the graphic'd ',method , the pb.i'nt ofcaP.tute_and containmeil. j "

t
' sa1'd to·occur
· at\ ·me · t llc·rn
u.: pomt · h '- ..
, ~fl ectton. " I ) , I
1s · cally required higher i5)(hfo1~t flow'rMtls' than the tidfo' condi'-
I "J !) . i • j : .. I .;; Ii '· 'I ' u . . 1 • I ~
ti,oll,.>However ,, ,in i the 'case., of lthe range tops., the· ·cooking
Test Process
pi:m:.e.s~~yielc}ed a lower· thr.'!shold capture an.ct dontainment •
: Jlwr.e, ai;e ,f~ur stgnjfi,c.ant m~asure}l\ep.ts that1 mus't be flqw rate d),le to transfer of the appliance energy to; the water
111:i;ide un~eli the ASTl\1, 179,4-96: supply aiirflow. rate, SUJ!lplyi in c_overed.!fauce pots instead.~fto the surrounding aiPli!v'here
l}ir, :temper~tur~,, c;;~hip~st aix ,temp~~(!ture, and appl'iance input. it w:ould,-normally contribute to a largere:ffluentplume:
e~er~. The .11irfl0Wi rate i~, r~qui)ie,d; .for,.!;~pture' and contain- !: : The addition of side panels< showed a reduttidn 1ofoapttire

iv-e.pt te~ts?.,and .~.l)j four mea_s,_urements are r~q,1.1ired for t~,b.eat and :containment flow rates. Inithe case of the elecftic chat"'
g!J.in te!Jf~· .. ~·i '.Cl ; Jh; ·:,:r .,. rli ; :;; J " " •r,, hl:oiler, a ,Hi% reduction.w'asrshown at :idle cbnditi6n's:· Full t
'.l" . . •: .. . IJ1

4 BN-97-17-2
· .·11- ". 11
I !· I I I'

'1" '·')< .
\..q 1J1 1;!TABLE1

;» , Cooking,and .Idle Threshold Capture ·and Containment Values for Cooking'App!i~nces .

I •

~ i' ! '
..J : ·• •

: ';
"Jll "

J • =~
•

i / ., '. ..' !
I

... Cooking Capture and Illle Capturt:;~nd

. · App.liance ""'~ •1 H..,vl ..Tvne Containment Flow Rate, Containment Flow Rate,
·I "'-"! . JJ ' ... 11.
', P ." I '' ... ,~~ ·~"'"
IJ , .,Jr

.: .. ~c~m/lj.n-ft (L/Sl>nt) stfmllin-ft (L/sl>m)

11
,1 !h Wall-Mounted Exhaust-Only Canopy " 240 (372) 166 (257)
Gas Griddle (3-ft Length)' 1 " I)
W ~nJMouiite(PExfiimst-Only Canopy 276 (427) .203(314)
.. . .. IJ ·
Electric ~ryets. (B'!ttery ~f 3) .. ,
. . .. - .
,, W~!\~Mqµqt~.d p15-Paust-Only Canopy 250 (387) 208 (322)
Gas Fry~frt (Ba~t~,ry of 3) ~ ;: , Wall-Mounted Exhaust•Only Cat')opy V4 (486) 211 (3_27) ,;
Full-Size Elh!ctric Convection:oven WMl-MCiunted Exhaust-Only Canopy 125 (194). }IS..{17~)' ·
Full-Size G~s~ConvecU~n Ov~ri· ·' ~all-fy!ou~t~d.f:\~~~st-Only C~ll,9PY I
4~5 (395) l_ •\1,25Q (387) J·, ·\
\.,.

Gas Range, 33%·input f ·'

WalhMounted1Exhaust-Only Canopy
WAH-Mounted ExhauS't~Only Canopy
210 025)
340 (527)
. ' \ 25'0·(387)
·3·6 0'(557)

Wall"Mounted Exhaust-Only Canopy 410 (635) .. : ,...,.,28Q.;(4141

,
Backshelf, .! 9,8,(151) -· 77..('11~)
1
Gas @riddle ((Ht Length) . Backshelf' '' 110 (170) 107 (165)

.... ' .. j ) ·, :1 i TABLE 2 ' .. . I

'j I • ·~ .: I r.Threshold Capture and Containment for Range Tops Under Wall-Mounted,
t. . , ·'Exhaust-Only Canopy Hood, with and without Quarter Side Panels ·
·' • .. : J·.
.. ' . I • No Side Panel ' Partial Side Panel
" ~cfm/lin-ft (L/sl>m) " s~fmtlin-ft (L/sl>m)
" I

Appliance Cooking ~~ Cooking Idle ·

Electric Range (33% input) 210 (325) 250 (387) 115 (17&). 120 (186)

:: .. l Gas Range (33% input) 340 (527) 360 (557) 225 (348) 245 (379/
' J • • ; ' • I ~: ' I
side panels created an µnstable flow regi!lle along the panel conducted without a disturbance :for' rep~oducibility reasons,
edges and c~sed spillage pf the cooking effluent. This condi- ~ut,the fact that the tests are undertake11 during full-load cook-
tion exisfFd for a wide range ol flow rate;s. Additional design ing .conditions adds a m!\rgi11 of sa;fety since th.is condition is
work with the edge ofti)e panels. m~y alleviat~ or avqid sp.ill- not the norm in the field. An additional safety factor should be
age. Table 2 shows an ex,alJlIJl~pfho~ the thre,~hold. qf capture 0
used to account for kitchen employee activity in-setting design
and containment changes in . the p resence and absence of values . n ' t.. :
partial side panels on a wall-mounted, exhaust-only .canopy
Table ·) bomp~res the capture and containment vat~'es
1
hood.
I 1; · ·..: )';, ;1 ll I ~ · •c •IJJI' , •
calculareo for 11¥1 , the UL listed values-for each hood, and the
I

, i;pe ~ookjng prqcess is ev,4h1,ated i.m~er "static.'?: condi- , • ,~ • sJ ~ :1 '' t ,

1 ASTM tes., 'values
, . •
for the combinations f;.o f appliances and
tiqns; A variabl,e p.ot taken,,il,ltq, a.cc.ouJ.lt by JJJ_, 710 or ASTM
hoods. In ~.os~: .~~se~ 1 the lMC and UL rat~~ ate greater t~ .
lJ,P~-96. i~t~y.effe,ct of a,q/~turbapqe. Distµrbances in the field
re<).u,ired. fhe differences between the IMC ,rates and the
can be created by supply diffuser location, supply air throw,
ki~?~rt:I: ~p~~er movemept, . ~11~ p~~ssyr~. irqpaJ.an,ce , due to
A~~; ra~~~·\i...~.r~. ~r~~fest f~r t~e backshel~ ho9,d ...The lM,C.
rate for the electric griddle u~der. a backshelf hood was 207%,
OJi'~ni~g, !!-f!P :~losi,i;ig of q,~o.rs !ind p,aiSs~t1,r,0ugh wipdow_s.. .,.
higher than the ASTM rate and it was 174% greater for the gas
" 1 l).isturbances are ¥ery ·'.difficult to ·simulate, let aldne
griddle. ' ' · '" · " ·
mea&ure. an~ reproduce , Kitvhen employees ·a nd·the a:ctivHiesi
th~y; are .involved in are1just ;as varied:. 'Prevfolis· atterhpts 1 to · ·Forthe canopy:hoCJd; the ,JMC:rate for'the :electric char-
sim\ljlate a .f ypical ·kitchen eniployee?·s disturbance during a· broiler was found fo be 95% higher th~ri the ASTM rate: The'
cooking •pTOGess range fn:im a simple fan blowing across 'the IMP rates for electric fryers ·and foll-size electric convect'iori
front ·f!i~~1 of the, app.lianee, , to.. testing personnel walking at ownr were 60% higher'th~ri-'the tested ASTM tates. :i-Io'4ev~r;·
prescribed rates, to.hardwood :silhouettes moving back'a'nd thdMC rntes for the gas· ftlll-si':fo convecti~n uve1hind"ga$'
fi;ir.th, on,a1rnil. This: adds additional turbulence to ah! operatitJn range were lower than required under the ASTM test l>y 22%~
that is already very unstable. The UL and ASTM tests are and 12%, respectively .

BN-97-17-2 5
 TABLE 3 .. r I, ,,.;

Comparison of Building Code, UL-Listed, ah~ ASTM ?apture.and Containment Values.under Full Cooking l.•oad

.IM~·1 1 • u~ no·(at 6~0 qF) AS'fM F ;171)4!..9~·:

Appliance Type ,Hood Type ' scfmflin'-n
~ •t ·• scfm/lin-ft (L/sl'm) . scfr~(Llsl>m) '
l======================·=·~·===·=l===================t===(Ll=s=~=~=)=·::::+======:: 1: : :==~====::::====-=·=·~··
Electric Griddle (3-ft Length) Wall~Mounted Exhaust-Only Canppy 300 (465) . 260. ~4{)3} ·-: , . 240 (~n):~ ~
Gas Griddle (3-ft Length) Wall-Mounted E~ha~st-Only Canopy '300 (465') · 260 (403) · ' 2'/6 (427) · .:"n
>--~~~~~~~~~~~~~·~~~~~-'-~~~~~--jf--~~~~-1-~~~~~~-+---,-~~~~~~

Electric Fryers (Battery of 3) Wall-Mounted Exhaust-Only Canopy

1
' ',fod (619) 1
260,(403) :• ' 250.(1.87)
.--,..~~+-~~~~--,--i
,.
Gas Fryers (Battery of 3) Wall-Mounted Exhaust-Only Canr,ipy ,~ 400 ((>.~ 9). 1 260 (40}), 314 (486), ·
Full Size Electric Convection Oven Wall-Mounted Exhaust-Only Canopy '. 200 (3'.10) 260(403) ) '125 (194)' .
Fuli size' Gas 'con~ection 0','e~ . ,• . w~1H\.1p4nt~d Exha~~t-Only Canopy'
Electric.Range (3,3% I,~pqt) , Wall~MQ.unted Exhau~t-Qnly Canopy : i 1 :}00 (4,65)
Gas Range (33% Input) · Wall-Mounted Exhaust-Only Canopy. i 300{465) 260 (403) • ' 340 (527) .dJ'
• i ; · • ' ' l II . ,• , , 1~ , .' , • ; . ) ' ) "J : ! I _f

1 1 ~1/rt:..U·l-'U;,;·n-.,-.-JUCU/iUn
('. 1.. ~,.U·.,.:...fa.,,f'·"~''
Ji'1.,-._.+-U-l!('
~~~~-;..
1
--~-~....,...-~~-'-----'~·'----&-~~-&--~rw
~ a1~1~~~~
OF.
:1;U_u_11_
llll7 11-., K •
~e_u_n_M~!~au_s~:L---+-~li+/Y~~-a1~~o_p_y--+~o-u_v_~..,..~~~. ~J ;
1 T"1 1 • r'\ I n 01\A 1'"'1 ..... "l·n\ . . . J.-A
~o~l~VJJ
1'.tA'l'\

:·
4'lP (635) - ·~

Ele<;t,rlic Gl'iddle (Ht I.iength) . Cu~tom-Engineered Back Shelf 300 (464) "· .1 134 (20?) ,. 1 , .. 98 (15,1) ~1 .,; ,, 1
Gas Griddle (3-ft Lenlrth) · i'• Custdrn-Ene:ineered B'ack Shelf 300 (464) 134 (207) 110 0 70)
'--~~~~~-1.---
. ~~---,-~~.......,.~~~~~~~~--.-~~~~~~~~~~~~~~~~~~~~---·~ ..

,• • I , "·
Fot the backshelf hood the UL exhaust rates were 37%
~ .h • ..
industry can move toward more realistic v3'.iues for kitchen 1

higher for the electric gridClle and 22% ~igfier for tbe gas' grid- ot
ventilation while 1 coinpl-'om'ising1ope.i ator health s~fety .
1
or
dle than tJ1e ASTM te~ t values: _or die·6anopy 'hood ,'th·e trL· The prl:iposed ASH.R i\E Stanaard 1'54-P 'VenHl~~fon for
rnce'was insufiidtnrto exhaustt ie ooiH1\g·effl ue1it fo1'the gas . • i~ , . •I .
Com merc ial Cooking Operations, may .. el:ognize . ~h is
I • ' ";

griddle, battery oftbre'e das fryers, gas r'a~ge dt 33% in p'ut: and
1

1
ap.i)roa~~ and. be b~sea in 'part 9;1'the re~ult,~ ' from the ASTM
electric charbroiler. ;
J 7,0~~96 test. metho? . Tl~~ASH~AE st~~~pard will likely ~ave
Idle C&C and Cooking C&C- re~uired values fo.r c9m,bi,ljlat~og 1spf appl;iimc;es and hop4~~that
lmplications for HVA€ Design ,I· w,ill be ~ealistic 11:u~ wH,l .aiso permit ,9ustom-engiry~1Jred
1

systems that are baseq on meftsur.ed data.The reported th,r_esh-

Kitchen exhaust syste ms have traditi onally'been designed
old values based on ASTM 1704-96, with appropriate safety
with cohstant-sp~(:d fan's'. Taole I dMa l;°llo'W ttiat there is often
a signi fican t diffl!'rence'Jn ·e xhaust'requi rements fpr idlev'ersus factOrs, may form. the,'basis:for reductions in make-up·andj
cooking conditi'O'ns. Durir g idle periods; !frost applia~ces exhaust airflow rates .that ·can conserve energy and, in many
require less exhaust to contain the thermal plume. The 'model cases, reduce i;iapital cost. ,, •1 1-
2ode organizatibns have interpreted th~ir codbs in the past to
0
'i
require the full ex haus flow ra·te onfy whenco6king is being CONCLUSIONS
I '; '(: J I' ,,_
performed. Con$equ·ently, there may be opportunities to
reduce 'the flow'rate dudng idle periods using a two-speed or' The data generated for threshold exhatisfairilo'W rates for
multi-speed :system. Spata (1993) reported idle periods as captu're and cbntainrr\ent using ASTM Fl 704-9'lJ gen~rally·.
great as 80% of operating hours for certain ·appliances. showed the IMC aria UL 'exhaust flow rate's-'are greafet•than
There may be significant energy and cost savings using a required. Furthermore, the threshold of capture and contain-
two-speed or multi-speed system, depending on whether the ment was lower for the electric appliances tested than for the
climate requires conditioning of the make-up air, the design comparable gas appliances. For both gas and electric equip-
strategy of the kitchen consultant, the hood/appliance combi-
ment, significant differences were found in exhaust flow rates
nations, and the amount of time the appliances are idle. Previ-
between idle and cooking conditions. The addition of partial
ously, NFP A set the lower limit on the exhaust system at 1500
side panels further reduced the exhaust flow rate during both
fpm (7.6 mis) without exception. Now they will allow less
than 1500 fpm (7.6 mis) during idle periods (NFPA 1994). cooking and idle conditions. The reduced flow rates required
under idle conditions present an opportunity to develop vari-
Implications for Proposed ASHRAE Standard 154P able-speed exhaust systems for commercial kitchen applica-
If a commercial cooking ventilation standard can be tions. The threshold values reported in this paper form a basis
developed based on the particular cooking processes and for reductions in exhaust and make-up air requirements that
appliance/hood combinations, instead of exhaust flow rates can conserve energy and, in many cases, reduce capital cost
set by the style and dimensions of the exhaust hood, then the associated with commercial kitchen ventilation systems.

6 BN-97-17-2
ACKNOWLEDGMENTS performance of commercial kitchen ventilation systems.
L The authors;would like:tothal1Rc1Mr~·Wayne1~rill ofthe,1.l . ·,.~A~HRAE Transactions 101 (2),
Electric Power Research ·Jnstitute ·and Ml'. Chari.es Claar of - Spata, A.J, and S.M. Turgeon. 1995. Impact of reduced
lntei)mtiorral»Fa-eHity ·Management A!Tsociation' for the!finan- exhaust and ventilat~on rates at "no load" cooking con-
cial and .teahn'ical support!"that •·inade the [~p-p,;ted re earch ditibrts in a commercial kitchen during winter operation.
possible: Poofessor.Gary-Settles, 9i rector.ofthe Gasllynam- _-- _.ASHRAE TransactiQDS 101(2).
ic~ L3:~~frat(>t)/~ at P~nn Statel Vif.i~~rsify, was'_in~tr~ment3:liin . · , -i 99~;· UL Sta~dard :110, Standard for exhaust hnods for !JC.
d emonst~1tting that _the schlj~r~~ effect cpuJ~ 1 be used i,nir\l,
1 coiniil~rcial cpbking equipment, 4t" ed. Northbrook, Ill.:
l~rge-sc~l,e, ~.Y,~tem to-visu~l.ii~, capturr and, co~~~-iiu~ent, of Uncl~r~~iters Laboratories, Inc, ' -~ ' · -
cooking ,effluellt. Dr. Leonclrd'.Weinste~, with v.1ewstar, Inc.,
1

.. .
~as the chief architect ali(hriiihufacturer Of•the schlieren ~IBLIO,GRAfHV. • 1 ' ··-' • 1

system us!id at the CKV laboratory. In addition; Mr. Qon
Fisher wit~ yacific Gas and E leF,tric's li'ood S~~vice T;chno l- -
ogy Center, Mr; Joseph Knapp with McDonald 's Corpora-ti·on,
Mr. Jiirl Kleva and Dr. Kevin Knappmiller ofl .l\omer_icb 0a·s
Association. Researdh, and. Mr. Fuoad Parvin ~~d ·Mr. Eliott,;
Gordo? ~ith ffitlton Compa_ny,(~ormedy w~~h An_ieriCan Gas J • ,, -p ~"'ie r Re.s~ar.c ln ~.titu~~ 1'.~- .l0649f-Vf •:,{ u l~ .
Association Research) provided mvalu~ble techmcal support - EPRI. 1996. Commercia l kitchen ventilation perfo1:mance
during 'the interlab testing phase of the 'research.
11: 1 1 ·
REFERENCES
AS,TM. 1996. ,:4\STM 1 ~t<}11d~r,d: ~ ~ 1701r-9,6, Standard test,
., w_eth9ff for.perfor_,rpancfJ 9f COIJ1{1;!y!Gia/ -!<itchen ven{jla,,
t;on: 1sy,~tems. W~st Co~~ohocken, fA: A'?e.rican.Sofi-:
. rl ety for .T~s.ting and M~tedals. , 1 . , , . ·' • 11 • . • ; •• ••
11
NF,P.~. 1994_. ,NF~A ~~~nd!1.rd 96,XaP9{:~emov.a~ Tro'!1 coq~-
1
. ing equ ·pm~il l, . Section -2.2. " .. : Exception: "L'ow~r
exhaust air ~6 1il~1es shali be p{ mitted during no foatl
1
'cooki ng conditl'l'.>ns , proviaed th·ey are suffici'ent to:c~p-'
··'. ti.ire ilnd remb'v~' flue gas~$ \ihd r~sidue Vl\pors '.frtii-n·
" cooking'equipinent."Quiticf;'Mass~:NationalFire ·Pro,.-
·1 rtection Association. : .1 . ,, 'I::
GQrdon, E.B., D.J. H6'rtoh:.· and F .A. ·Parv-in. 1994 .. Develop~
'.'''ment and application· of:a standard:test method fornthe)
performance of exhaust hoods with.:c.ommercial ~ooking
appliances. ASHRAE Transactions 100 (2).
Schmid, F.P., V.A. Smith, and R.T. S~ierc~y~~:.:J997.
Schlieren flow visualization in commercial kitchen ven-
till):~/oI\:.~~search, ASHRAE Trap§p.ctjor;is ,103 (2). 1
S~ith1 y, ~· S~i~rczyna, and C. Cla.<J.r.. ,~~9?~ J\ppli_p.at_ion.
,, :~nd, enha~cement of the s.tan,~ard t~M methqd f?r th~
.p PRI, .: 1996 ..,Compleroial kitphen ,ventilatioJ~ ·1perform·ance
report: .Gas fryers un"det ca nop~r hood. Electric -Power·
1
Resear~h Insttlute, TR-106493-vi)uly. . .·_' :
'J?!:Ril. 'I 99Q ! C0131.1n·ercia l kitch_en ' ve·ntilatl~11_· p~erformail'c~
! report: ·.Elect ic fryers under cane_ py hQod. , E lectric
. ,: . ;
· ~: 1 report: .Gas- griddle 1,mde_r candpy hd6d: .Eit\ct'ric ·P6wer'
- ) Re~earcq.Insti~ute, TR-106493-V3 1 July..,: · 1 _
EPRI. 1996. Commercial kitchen ventilation performance
.1 report: E.lecrric . gri~dl~ u~der, cap~PY hoog,._;r Electric
.,1 . Pqwer, ,~esearc:h Ip~tit~te, .T Ri'!.9q~9,~ -V 4 Ju l~., ,. i-.•• x
Er~l,,J9~6. C01nm~r.c\~l 1 ~ it~J.i.en yen~il ~!io n P~.rfp,~~an.?.<?
•• re~9r~: .pas ,grid,dle _ unde,r. p_ustog:i_~n&iA~ered bac;kshelf
1: hood., EleEtricJ~p}".e~ Re,~ear,?,?,, ~11stitute, J'R-106493-
VS, July. · ,,, _1
EPRI. 1996. Commercial kitchen ventilation. performance
report: Electric griddle-under cu~t1>m ·engineered back-
shelf hood. Electric Power_ Re.search InsHtµte, TR-
.,,. , .19?4~J -~<?1 J~~Y· 1 i ,, . ii'_, 1• .,.i: _- ' 1
EPRf.. . :19?6:: Cp1nme~cf.<J./,;k~tc~e,11, v~pt,ila!iBn perf~rmance
,.XJ~PO!:ti F.{Ieqtr. ~c; full ~j~e c;~~v~_ct~q,n ov.~-\1 u~?er canopy
•. hoo4ff;E.kf~dc ~O"'.,!i~ ~ese~rrc\t Irs~it~~e, T~,-106493-
_ V7, July,. , . , ,. , , , , .,
EPRI. 1996. 99!Pmerpia! _kitc4~n ,v~,ntilatio,n performanc~,
report:. qas convec~on pyen un-drr caqopy hood. Elec-.
tr,ic PoW{)_f:Research ~pstitute, T.R~,rn?49}: VS, .!u~Y;,JI
EPRI. 1996~,Minimum energy venfil~!ion for fastf,oo~ res-
taura1,1t kit;chens. Electric Power .~search Institute,. TR-
10667~,.,S,eptember. ·:- 1.1: _, "' :1 _

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BN-97-17-2. 7
'