STANDARD
Ventilation for Commercial Cooking Operations
Approved by ASHRAE on July 31 2016 and by the American National Standards Institute on August 1 2016.
This Standard is under continuous maintenance by a Standing Standard Project Committee (SSPC) for which the StandardsCommittee has established a documented program for regular publication of addenda or revisions including procedures fortimely documented consensus action on requests for change to any part of the Standard. The change submittal form ad o (oe) a y po a sap pe sASHRAE website ( or from ASHRAE Customer Service 1791 Tullie Circle NE Arlanta GA 30329-2305. form from the Senior Manager of Standards. The latest edition of an ASHRAE Standard may be purchased from theorders in US and Canada). For reprint permission go to
@ 2016 ASHRAE
ISSN 1041-2336
ASHRAE Standing Standard Project Committee 154 Cognizant TC: 5.10 Kitchen Ventilation SPLS Liaison: Keith 1. Emerson
Richard T. Swierczyna* Chair ()Stephen L. Brown Choir ()Gregg Gress* Co-Vice Chair Jimmy Sandusky* Co-Vice ChairAdam P. JarboeFrancis J. Kohout* Terry L. McCabe*
Jayendra S. Parikh Russell R. Robison*Andre R. Saldivar* Curt Sawan*John A. ClarkMichael L. Watz Jr. Derek W. Schrock
ASHRAESTANDARDSCOMMITTEE2016-2017
Rita M. Harrold Chair Steven J. Emmerich Vice-Chair Michael W. Gallagher Julie M. Ferguson Cyrus H. Nasseri David RobinJames D. Aswegan Walter T. Grondzik Peter Simmonds Niels Bidstrup Donald M. Brundage Susanna S. Hanson Vinod P. Gupta Wayne H. Stoppelmoor. Jr. Dennis A. StankeWaller S. Clements Roger L Hedrick Jack H. Zarour John F. Dunlap. Drury B. Crawley Srinivas Katipamula Rick M. Heiden William F. Walter BOD ExO Patricia Graef COJames W. Earley Jr. Arsen K. MelikovKeith 1. Emerson R. Lee Milies r.
Stephanie C. Reiniche Senior Manager of Standards
SPECIAL NOTE
ThisAmerianNationaStanard ANS s anatial volntary cnsensustandard develed undrthe aspics f ASHRAECoesusis dfidby the American National Standards Institute (ANSI) of which ASHRAE is a member and which has approved this Standard as an ANS as substantial grementreachedby direcly andmaterialyaffetedinterest cateories. Thisignifesthe cncurrence ofmore thanasimple majority.Compliance with this Standard is voluntary untland unless a legal jurisdiction makes plance mandatory through legislation. but not necessarily unanimity. Consensus requires that all views and objections be considered and that an effort be made toward their resolution.*
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CONTENTS
VentilationforCommercial CookingOperations ANSI/ASHRAEStandard154-2016
SECTION
Foreword . ..21 Purpose. .2 Scope... .23 Definitions. ..24 Exhaust Hoods. 5 Exhaust Systems .10 ..56 Replacement Air.. ...117 System Controls. .128 Administration and Compliance .129 References. ..12Informative Annex A: Examples of Air Balancing . ..14Informative Annex B: Altermative Airflow Calculation Method Informative Annex C: Hood Energy Savings Calculation. ...1.7Informative Annex D: Using ASHRAE Standard 154 to Determine Hood Overhangs and Exhaust Airflows.....21 .19Informative Annex E: Informative Bibliography . .23
NOTE
website at Approved addenda errata or interpretations forthis standard can be downloaded free of charge from the ASHRAE
2016 ASHRAE
ASHRAE is a registed trademark of the American Society of Heating Refierating and Air-Condioring Engineers In. 1791 Tullie Circle NE - Atlanta GA 30329 - - All rights reserved.ANSl is a registered trademark of the Americarn National Standards Institute.
FOREWORD
1.PURPOSE
2. SCOPE
a.kitchen hoods 2.1 This standard coversb. exhaust systems andc. replacement air systems.
3. DEFINITIONS
(This foreword is not part of this standard. It is merelyfor conformance to the standard. It has not been pro- informative and does not contain requirements necessarycessed according to the ANSI requirements for a standardand may contain material that has not been subjet to publie review or a consensus process. Unresolved objec-appeal at ASHRAE or ANSL) tors on informative material are not offered the right to
First published in 2003 ASHRAE Standard 154 has been thoroughly revised in this ecdition to make it code enforceableOn mercial kitchen ventilation ponents and systems. and to provide the most plete design guidance availableupon recen laboratory research zhat was sponsored in part In revising this standard the project mifte has drawnby ASHRAE and assembled by the ASHRAE Technical Com-mittee on kitchen ventilation TC 5.10. It has also relied upon the significant field experiences of the manufacturers design-ers cnd users of kitchen ventilation systems. The standard iszation and ongoing revision of related model and adopted intended to serve as α template for standardization harmoni-codes cnd to bring consistency to design requirements cnd applications of mercial kitchen ventilation systems.
Ttis revision of Stcandard 154-2011addresses recentresearch CKV system ponents and cooking appliances advancements in mercial kitchen ventilation (CKV)and continues the acvancement of Standard 154 as the lead- ing CKV code-language design document.
The purpose of this standard is to provide design criteria foracceptable performance in mercial cooking ventilationsystems.
2.2 This standard shall ot be used to circumvent any safety health or environmental requirements.
air curtain supply: see replacement air makeup air (dedi- cated replacement air) air cuortain.
u pnsddeopuoo ddthat consumes energy provided by gas electricity solid fuel steam or another fuel source.
appliance duty level: an appliance rating category based onthe exhaust airflow required to capture contain and remove the cooking effluent and products of bustion under typi-canopy hood (based on ASHRAE RP-1362 ). This is differ-ent from the historical approach in which duty levels were
d m d uo d @ ASHRAE ( For personal use only. Additional reproduction distribution
based on the temperature of the cooking surface. The follow-ing appliance duty classfications are used in this standard:
a.light: a cooking process requiring an exhaust airflow rate of less than 200 efm/ft (310 L/s/m) for capture containment and removal of the cooking effluent andb. medium: a cooking process requiring an exhaust products of bustion.airflow rate of 200 to 300 cfim/ft (310 to 460 L/s/m) for capture containment and removal of the cookingc.heavy:acooking processrequiring an exhaust airflow effluent and products of bustion.rate of 300 to 400 cfm/ft (460 to 620 L/s/m) forcapture containment and removal of the cooking effluent and products of bustion.d.extra-henvy a cooking process requiring an exhaust airflow rate greater than 400 cfm/ft (620 L/s/m) forcapture containment and removal of the cookingeffluent and products of bustion.
approved: acceptable to the authority having jurisdiction.
back-wall supply: see replacement αir makeup air (delicatedreplacement air) back-wall.
baffle filter: see grease removal device.
capture are: the area within an exhaust hood that containscooking effluent until it is exhausted.
capture and containment (C&C): an exhaust hood’s abilityto capture and contain the cooking effluent and heat generated during cooking operations.
cartridge filter: see grease removal device.
centrijfugal fan: see exhaust fan.
certified: see listed.
pensating hood: sce replacement air makeup air (dedi-cated replacement air) internal.
designed to be used in a food-service-establishment kitchen such as but not limited to a restaurant or cafeteria kitchen.Appliances designed for residential use shall be treated asservice establishments.
condensate hood: see hood Type I hood.
cooking efluemt: the emissions generated by cooking appli-ances during their operation; for example convective heat moisture vapor products of bustion smoke and particu- late matter.
demand-control ventilation: a ventilation system that utilizesan automatically controlled variable-speed device such as a multispeed fan or variable-speed drive to modulate theexhaust airflow rates in response to the variation in cookingload.
duct: a conduit for conveying cooking effluent from the hoodto the outdoors or for conveying replacement air into a roomor space.
ductless hood: see recirculating hood.
end skirt: see side panel.
exfiltration: leakage or flow of indoor air out of the building‘doaau aoeds ro uq o u suuado ynon eds 1o whether intentional or unintentional. The driving force forexfiltration is a positive pressure in the building or space rela-tive to the exterior of the building envelope.
exhaust fan: a fan used to exhaust cooking effluent collected by a hood. Also referred to as a power roof ventilator. Themajority of these fans have a centrifugal fan wheel. Fans used in Type I hood applications must include provisions for han-u a ss pue sse u
in-line exhaust fan or tubular centrifugal fan: a fan designed for mounting indoors or outdoors in asection of duct between the hood and the point oflinear to the entrance. discharge. Air enters the fan axially and dischargesb. roof exhaust fan or power roof ventilator: a fandesigned for curb mounting on a roof and that discharges downward toward the roof vertically upaway from the roof or horizontally away from the building. Fans that discharge downward may be usedonly for Type II hood applications.C.up-blast exhausrfana fan designed forcurb-mount- ing on a roof or for wall mounting. Air enters the fanimpeller and turns 90 degrees to exit the fan vertically axially but discharges radially from the centrifugalwhere roof-mounted and horizontally where wall-d.side-wall exhaust fan a fan design similar to an up- mounted.euouupqoemps blast exhaust fan but designed to mount outdoors onand internal construction may be specific to sidedischargeorientation. The fandischargeshorizontally away from the building.e.utiliry-set exhaust fan: a fan typically designed witha single-inlet a scroll housing and a backward- inclined or an airfoil centrifugal impeller. It canprovide a higher static efficiency capability than a typical power roof ventilator. Air enters the impelleraxially and leaves it in a substantially radial direction.having aditional duct between the fan outlet and the These can be mounted indoors or outdoors in-linepoint of discharge.
a.
matically close to restrict the passage of fire airflow into the exhaust fire (actuated) damper: a damper arranged to auto-exhaust duct.
fire resistance rating: the time rating of a material or assem- bly indicating its ability to withstand exposure to a fire.
ss uoissaddns an oneone ue masfs uopssuddns utems and where required the cooking appliances served by tem that is specifically designed to protect Type I hood sys-the hood system(s).
front-face supply: see replacemen air makesp air (dedi-cated replacement air) front-face.
grease duct: a duct system for the conveyance of cookingeffluent. The system is designed and installed to reduce the
accumulation of bustible condensation thus reducing thepossibility of fire within the duct system.
grease laden: containing grease particles and/or grease vapor.
grease removal device: a device designed and installed in aType I hood to remove grease vapor and/or particles from theairstream. As used in this standard the term refers to devices that are certified to UL Standard 1046 Grease Filters forExhaust Ducts or to UL Standard 710 ExhaustHoods for Commercial Coking Equipment as part of the hood.Devices include but are not limited to the following:
a.baflefilte a filter typicallyhaving aeriesof ver-grease trough. Fiters are removable for cleaning and cal baffles designed to capture grease and drain to ab. cartridge filter: a filter having a horizontal slot open- maintenance of the hood.ing with a series of intemal deflectors designed toremovable for cleaning and maintenance of the hood. capture grease and drain to a grease trough. Filters arec.fixed or stationary extractor:a device typicallyhaving horizontal slot openings with a series of inter- nal deflectors designed to capture grease and drain toa grease trough. Extractors are not removable from the hood and typically have access doors forcleaning andd.mlistageextractororfilte:thse devicesconsistof maintenance of the hood.a series of two or more grease removal devices locatede.removable extractor: any style of grease removal in the hood.device that is removable from the hood.f.water wash: a version of the fixed extractor that has a system of built-in nozzles for cleaning the greaseremoval device.
gresetigh: designed to prevent the leakage of grease under normal operating conditions.
hood: a device designed to capture and contain cooking efflu-ent including grease smoke steam heat and vapor until it is exhausted through a duct or recirculating system. Hoods arecategorized as Type I or Type II.
Type I hood: a hood used for collecting and removing convective heat grease particulate condensible vapor and smoke. This category includes listed grease filters baffles or extractors for removing the grease and a fire-suppression system. Type I hoods are installed overbroilers and ovens that produce smoke or grease-laden cooking appliances such as ranges fryers griddles are monly available. vapors. For Type I hoods the following types of hoods
wall-mounted canopy hood: a wall canopy exhausthood is mounted against a wall above a single appli- ance or a line of appliances or it may be freestandingwith a vertical back panel extending from the rear ofthe appliance(s) tothe hood Itypically overhangsthe front and sides of the appliance(s) on all open sides ofthe hood. The wall acts as a back panel forcing replacement air to be drawn across the front and/orside(s) of the cooking appliance thus increasing the
