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The main objective of this study was to produce a method of test document for field evaluation of commercial kitchen ventilation system performance. To support this document, laboratory tests were performed on air flow balance measurement protocols and methods to verify capture and containment of the cooking effluent. Three field sites were evaluated to test the methods developed in the laboratory.

The draft method of test document produced from this study should be considered a starting point but not the definitive document that will answer all questions regarding flow balance and capture and containment verification for commercial kitchens in the field. Additional discussion is recommended for the most appropriate method to verify pressure differences between the kitchen and surrounding areas and the values that should be maintained. Part load operation also requires additional discussion.