The objective of this research project 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 rate required for capture and containment. The appliances tested for ventilation rates under a 10-foot canopy hood were also tested for heat gain according to ASTM test methods. For the hooded appliances, the study determined that the radiant heat gain to space under idle conditions could range from virtually zero to as high as 15,000 Btu/h. Both hooded and un-hooded cooking equipment were tested, totaling 85 appliances and 165 conditions. For un-hooded appliances, the total load was based on the radiant and convective loads from the appliances’ idling and included the latent contribution. For unhooded equipment, the maximum heat gain was found to be 60,000 Btu/h. In addition, the heat gain was determined during representative usage conditions for select equipment.

Units: I-P 

Note: PDF is 45.6 MB