ASHRAE members have free access to research project final reports. Non-ASHRAE members can purchase research reports for $30 per article from the ASHRAE Bookstore found at this link.
TC 5.10 has completed the following projects:
1469-RP: THERMAL COMFORT IN COMMERCIAL KITCHENS
1.Quantify in a laboratory the capture and containment (C&C) performance of island hoods using the ASTM F1704-05 Standard Test Method: (a) single island canopy hoods, (b) single island v-bank hoods,(c) double island (back to back) hoods, and (d) ventilated ceilings.
2.Quantify in a laboratory environment, the impacts of hood design measures (such as side skirts) on the hoods analyzed in Item 1.
3.Quantify in a laboratory environment, the impacts of various makeup air and dynamic room condition scenarios on the hoods analyzed in Item 1.
4.Prepare and publish a final report.
5.Provide content for a design guide for use by the industry to address the use of island hoods in the field.
1480-RP: ISLAND HOOD ENERGY CONSUMPTION AND ENERGY REDUCTION STRATEGIES
1.Quantify in a laboratory the capture and containment (C&C) performance of island hoods using the ASTM F1704-05 Standard Test Method: (a) single island canopy hoods, (b) single island v-bank hoods,(c) double island (back to back) hoods, and (d) ventilated ceilings.
2.Quantify in a laboratory environment, the impacts of hood design measures (such as side skirts) on the hoods analyzed in Item 1.
3.Quantify in a laboratory environment, the impacts of various makeup air and dynamic room condition scenarios on the hoods analyzed in Item 1.
4.Prepare and publish a final report.
5.Provide content for a design guide for use by the industry to address the use of island hoods in the field.
1376-RP: METHOD OF TEST TO EVALUATE FIELD PERFORMANCE OF COMMERCIAL KITCHEN VENTILATION SYSTEMS
Through laboratory research and follow-up field testing, develop a document that defines a complete method for evaluating field performance of commercial kitchen ventilation systems which shall identify and, using laboratory procedures outlined in ASTM Standard F1704-05 for supply air or duct traverse, validate the accuracy and proper use of one or more cost-effective, practical, and commercially available devices capable of reading the styles of exhaust and compensating MUA designs described in ASHRAE Kitchen Ventilation Chapter 31 (excluding internal) and develop a cost-effective, environmentally safe method to provide a visual confirmation that the airflows documented by these instruments provide proper hood C&C as defined in ASTM F1704-05.
1375-RP: CHARACTERIZATION OF EFFLUENTS FROM ADDITIONAL COOKING APPLIANCES
The main goal of this investigation is to extend the data on particulate and condensable vapor emissions from commonly used commercial kitchen appliances and food products that were previously documented in the ASHRAE 745-RP final report dated February 9, 1999 (Gerstler 1999). As with the previous study, appropriate food products were selected for each appliance to provide significant grease emissions and to be in accordance with corresponding ASTM test protocol requirements. The main particle sampling instrument, the personal cascade impactor, and the same grease vapor sampling instrument, the EPA Method 5 were used in this study so the results could be directly compared with the results obtained in ASHRAE 745-RP.
1362-RP: REVISED HEAT GAIN AND CAPTURE AND CONTAINMENT EXHAUST RATES FROM TYPICAL COMMERCIAL COOKING APPLIANCES
The objective is to refine and expand the database on the heat gain for commercial food service equipment and, where applicable for hooded appliances, report the exhaust ventilation rate required for capture and containment. The goal is to provide reliable heat gain data for the ASHRAE Handbook to help engineers accurately calculate cooling loads for commercial kitchens. A parallel goal is to report associated exhaust ventilation rates to assist engineers with hood selection and sizing. At least 80 hooded and un-hooded equipment types will be tested. For the hooded appliances, the study will determine the radiant heat gain to space during idle (ready-to-cook) conditions. For unhooded appliances, where the kitchen air conditioning load is based on total enthalpy, the data will establish the radiant and convective split for appliances including the latent contribution.
