1.1 本规程通过概述测量系统性能的程序，确定了商用厨房需求控制通风（CKDCV）系统的节能潜力。 1.1.1 将确定商用厨房需求控制通风系统的风扇节能潜力。 1.1.2 将确定商用厨房需求控制通风系统的热能节约潜力。 1.2 本标准实施规程适用于以下餐饮设施中的商业厨房排气和供需控制通风系统:赌场酒店餐饮设施、商业自助餐厅、全方位服务餐厅、酒店餐饮设施、快速服务餐厅、学校自助餐厅、超市、保健餐饮设施。看见 附录X1 有关设施的说明。 1.3 本CKDCV现场测试协议不适用于其他需求控制通风应用，如建筑供暖、通风和空气调节- 空调（HVAC）应用或实验室应用。 1.4 单位- 以英寸-磅为单位的数值应视为标准值。括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 1.5 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。 1.6 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 风扇能量- 本标准惯例确定了恒速和按需控制厨房通风系统的风扇能量要求，并估计了节约量。它可用于比较系统的风扇节省潜力。 5.2 加热和冷却能量- 本标准惯例确定了恒定速度和需求控制厨房通风系统的加热和冷却能量要求，并估计了节约量。它可以用来比较系统的加热和冷却节约潜力。

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 Appendix X1 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. ====== 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.