This paper is based on findings resulting from ASHRAE Research Project RP-1362.

The objective of ASHRAE RP-1362 was to refine and expand the database on the heat gain to space for commercial foodservice equipment and, where applicable for hooded appliances, report the exhaust ventilation rates found using a 10-foot canopy hood. This paper provides an overview of the heat loads: radiant, sensible convective and latent from 83 appliances in 100 test conditions. The paper discusses these loads from typically unhooded and hooded appliances and their relationship to energy consumption, and uses the results to update the Heat Gain from Typical Commercial Cooking Appliances table in the ASHRAE Handbook of Fundamentals.

Units: Dual