1.1 该测试方法可用于测量和验证特定安装的商用厨房HVAC和补给空气系统的成功设计、安装和调试。 1.2 该测试方法现场评估商业厨房通风系统的气流和压力。 1.3 该测试方法领域评估了视觉防护罩捕捉和防护性能。 1.4 以英寸-磅为单位的数值应视为标准值。括号中给出的值仅供参考。 1.5 生成的数据特定于安装时的现场条件。 1.6 该测试方法可能涉及危险材料、气体（例如CO）操作和设备。本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.7 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 成功的厨房排气罩性能要求沿排气罩的整个周长完全捕获和控制流出物羽流。任何废水泄漏超过3英寸。即使表面看起来已被拉回到发动机罩中，也将被视为从发动机罩中逃出。如果废气从发动机罩中溢出，可能会导致厨房过热和油腻，需要确定并纠正性能故障的原因。 通常，需要增加排气流速，以实现特定现场条件下的适当发动机罩性能。因此，需要增加厨房的送风，以保持空气平衡。然而，由于送风扩散器放置不当、门窗的交叉通风、厨房两端的回风和送风等导致的通风条件也可能严重降低软篷性能。不正确设计的供应系统可能无法通过增加排气率来纠正，并且可以以更高效、更经济的方式进行纠正，例如将4向扩散器替换为远离发动机罩的3向扩散器。同样，如果羽流被强烈捕获，则发动机罩可能过度排气，可以考虑降低排气率，同时相应减少房间送风，以维持建筑物的空气平衡。 5.2 适当的气流平衡可确保为必要的排气条件提供足够的置换空气，并保持所需的空气压力分布。 5.3 厨房内相对于相邻室内空间的负压确保气流从这些空间流入厨房，从而使厨房内包含气味和烹饪废水。然而，过大的压力不平衡将通过产生风洞效应严重降低发动机罩的性能。餐饮区相对于外部的负压通常表明送风量不足，因此排气系统的性能不符合规定。

1.1 This test method can be used to measure and validate successful design, installation and commissioning of commercial kitchen HVAC and makeup air systems for specific installations. 1.2 This test method field evaluates commercial kitchen ventilation system airflows and pressures. 1.3 This test method field evaluates visual hood capture and containment performance. 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only. 1.5 The data generated is specific to the field conditions as installed. 1.6 This test method may involve hazardous materials, gasses (for example, CO) operations, and equipment. 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. 1.7 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. ====== Significance And Use ====== 5.1 Successful kitchen exhaust hood performance requires the complete capture and containment of the effluent plume along the hood’s entire perimeter. Any effluent leakage moving beyond 3 in. from the hood face will be deemed as having escaped from the hood, even if it may appear to be have been drawn back into the hood. If effluent spills from the hood, hot and greasy kitchens may be the result and the cause of the performance failure needs to be determined and corrected. Oftentimes, the exhaust flow rate needs to be increased to achieve proper hood performance for particular field conditions. As a result, the supply air to the kitchen will need to be increased to maintain the air balance. However, drafty room conditions due to incorrectly placed supply diffusers, cross drafts from windows and doors, return and supply at opposite ends of the kitchen, etc. could also severely degrade hood performance. Incorrectly designed supply systems may not be corrected by increasing the exhaust rate and could be corrected in a much more efficient and economical manner, such as by replacing a 4-way diffuser with a 3-way diffuser directed away from the hood. Likewise, if the plume is strongly captured, the hood may be over-exhausting and reducing the exhaust rate could be considered, along with a corresponding reduction of room supply air to maintain the building’s air balance. 5.2 An appropriate airflow balance ensures adequate replacement air for the necessary exhaust conditions and allows the desired air pressure distribution to be maintained. 5.3 Negative air pressure in the kitchen with respect to the adjacent indoor spaces ensures that the air flow is from these spaces into the kitchen so that odors and cooking effluent are contained within the kitchen. However, too great a pressure imbalance will severely degrade hood performance by creating a wind tunnel effect. Negative air pressure in the dining area with respect to the outside is usually an indication that the supply air rate is inadequate and as a result the exhaust air system is not performing as specified.