Effects of Range Top Diversity, Range Accessories, and Hood Dimensions on Commercial Kitchen Hood Performance

摘要

This paper summarizes a laboratory investigation into the effects that range top diversity, range accessories (including shelving and a salamander), and hood dimensions (including hood height and depth and reservoir volume) have on hood performance with respect to the minimum exhaust rate required for complete capture and containment of cooking effluent. The appliances used for the study include a six-burner gas range, a gas salamander, an underfired gas broiler, a two-vat gas fryer, and an electric full-size convection oven. The appliances were operated under a 10-foot-long wall-mounted canopy hood and were evaluated in accordance with ASTM 1704-99, Standard Test Method for Performance of Commercial Kitchen Ventilation Systems (ASTM 1999c). This study was a co-funded supplement to ASHRAE Research Project RP-1202, "Effect of Appliance Diversity and Position on Commercial Kitchen Hood Performance."