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Significance and Use
5.1 Fan Energy—This standard practice determines the fan energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' fan savings potential.
5.2 Heating and Cooling Energy—This standard practice determines the heating and cooling energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' heating and cooling savings potential.
1.1 This practice determines the energy savings potential of Commercial Kitchen Demand Control Ventilation (CKDCV) systems by outlining a procedure to measure system performance.
1.1.1 Fan energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.
1.1.2 Thermal energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.
1.2 This Standard Practice applies to commercial kitchen exhaust and supply demand control ventilation system in the following foodservice establishments: Casino hotel foodservice facilities, commercial cafeterias, full service restaurant, hotel foodservice facility, quick service restaurant, school cafeteria, supermarket, health care foodservice facility. See for descriptions of facilities.
1.3 This CKDCV field test protocol does not apply to other demand control ventilation applications such as building heating, ventilation, and air-conditioning (HVAC) applications or laboratory applications.
1.4 Units—The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
Other StandardsStandard 154 Ventilation of Cooking Processes Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329, http://www.ashrae.org.vailable from
F2975 Test Method for Measuring the Field Performance of Commercial Kitchen Ventilation Systems
ICS Number Code 91.140.30 (Ventilation and air-conditioning systems)
UNSPSC Code 40101500(Ventilation)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2976-13(2019), Standard Practice for Determining the Field Performance of Commercial Kitchen Demand Control Ventilation Systems, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top