Description

Describes the development and application of a standard test method for evaluating the performance of commercial kitchen systems including exhaust hoods, cooking appliances, and HVAC equipment. Describes an energy balance protocol with which energy into cooking appliances is measured and proportioned into energy exhausted, energy into food and energy transferred to the room in which the appliances are located (eg, commercial kitchen). When energy transferred into the room is calculated and plotted over a range of hood exhaust rates, the shape and magnitude of the curve provide quantitative measures of the overall performance of the hood, appliance and HVAC system.

KEYWORDS: Testing, commercial, kitchens, performance, equipment, heating, ventilation, air conditioning, exhaust hoods, USA

Citation: Symposium, ASHRAE Trans. 1994, Vol.100, Part 2

Product Details

Published:

1994

File Size:

1 file , 1.5 MB

Product Code(s):

D-17591