This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. Designation: F2976-13 (Reapproved 2023) An American National Standard INTERNATIONAL Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems1 This standard is issued under the fixed designation F2976; the number immediately following the designation indicates the year of original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A superscript epsilon (e) indicates an editorial change since the last revision or reapproval. 1. Scope mendations issued by the World Trade Organization Technical 1.1 This practice determines the energy savings potential of Barriers to Trade (TBT) Committee. Commercial Kitchen Demand Control Ventilation (CKDCV) 2. Referenced Documents systems by outlining a procedure to measure system perfor- mance. 2.1 ASTM Standards:2 1.1.1 Fan energy savings potential of a Commercial Kitchen F2975 Test Method for Measuring the Field Performance of Demand Control Ventilation system will be determined. Commercial Kitchen Ventilation Systems 1.1.2 Thermal energy savings potential of a Commercial 2.2 Other Standards: Kitchen Demand Control Ventilation system will be deter- Standard 154 Ventilation of Cooking Processes3 mined. 1.2 This Standard Practice applies to commercial kitchen 3. Terminology exhaust and supplydemand controlventilationsysteminthe 3.1 Definitions: following foodservice establishments: Casino hotel foodser- 3.1.1 capture and containment (C&C)the ability of the vice facilities, commercial cafeterias, full service restaurant, hood to capture and contain grease laden cooking vapors, hotel foodservice facility, quick service restaurant, school convective heat and other products of cooking processes. Hood cafeteria, supermarket, health care foodservice facility. See capture refers to the products getting into the hood reservoir Appendix X1 for descriptions of facilities. fromtheareaunderthehood,whilecontainmentreferstothese 1.3 This CKDCV field test protocol does not apply to other products staying in the hood reservoir and not spilling out into demand control ventilation applications such as building the space adjacent to the hood. heating, ventilation, and air-conditioning (HVAC) applications 3.1.2 commercial kitchen ventilation system (CKV system)- or laboratory applications. hoods, fans, make up air units, and other specialized equipment 1.4 UnitsThevalues statedininch-pound units aretobe thatcomprisethe systemforventilatingacommercialkitchen. regarded as standard. The values given in parentheses are 3.1.3 commercial kitchen exhaust demand control ventila- mathematicalconversionstoSIunitsthat areprovidedfor tion system (CKDCV system)-a control system that varies the information only and are not considered standard. amount of airflow a kitchen ventilation system exhausts and 1.5 This standard does not purport to address all of the makes up based on the cooking load. safety concerns, if any, associated with its use. It is the 3.1.4 duty rating-categories of cooking equipment based responsibility of the user of this standard to establish appro- on the strength of the thermal plume and the quantity of grease, priate safety,health,and environmental practices and deter- smoke, heat, water vapor, and combustion products produced. mine the applicability of regulatory limitations prior to use. Categories include light duty,medium duty,heavy duty,and 1.6 This international standard was developed in accor- extra heavy duty. dance with internationally recognized principles on standard- 3.1.5 engineered hooda hood that has been engineered to izationestablishedintheDecis