关于商用厨房通风系统性能拟议标准试验方法（ASTM 1995）的因特拉布应用报告，以及由此产生的对试验方法的改进。标准测试方法的目的是为行业提供一个统一的协议，以评估烹饪废水的捕获和控制，以及测量烹饪过程中空间的辐射热增益。该测试方法包括整体能量平衡和目视检查方法，用于确定废气和烹饪废水的捕获和控制。 讨论的细化领域包括能量平衡边界条件的确定、温度测量的准确性、器具校准和器具能耗的测量。对这些改进的调查需要考虑热电偶树的布置，包括机罩/电器气流模式、将实验室空间作为量热计室处理、实验室室内空气的温度分层和混合，以及电器能源使用的精确测量。验证研究表明，能量平衡协议可应用于在一定范围内排气流量下运行的发动机罩/设备系统，且设备在怠速（即。 e、 ，准备烹饪）或烹饪模式。因特拉布倡议还证明，对于测试的设备组合，当严格关注发动机罩/设备系统的物理设置和操作、测试仪器和相关实验室程序的测试方法规范时，可以在两个研究设施之间获得可重复的结果。关键词:1995年，测试，商业，厨房，通风，机械通风，性能，标准，测量，热增益，排气，能耗，排气罩，空气流量，空气流速，温度分层，精确度，烹饪设备，实验室测试引用: 研讨会，ASHRAE Trans。1995年，第101卷，第2部分

Reports on the interlab application of the proposed Standard Test Method for the Performance of Commercial Kitchen Ventilation Systems (ASTM 1995) and resulting refinements to the test method. The purpose of the standard test method is to provide the industry with a uniform protocol to evaluate the capture and containment of cooking effluent as well as measure the radiant heat gain to space from the cooking process. The test method includes an overall energy balance as well as visual inspection methods for determining the capture and containment of exhaust air and cooking effluent. The areas of refinement discussed are determination of boundary conditions for energy balance, accuracy of temperature measurement, appliance calibration, and measurement of appliance energy consumption. Investigation of these refinements required consideration of thermocouple tree placement with respect to hood/appliance air flow patterns, treatment of the laboratory space as a calorimeter room, and temperature stratification and mixing of the air in the laboratory room and accurate measurement of appliance energy use. The validation study demonstrated that the energy balance protocol may be applied to a hood/appliance system operating over a range of exhaust air flow rates with an appliance being used in an idle (i.e., ready-to-cook) or cooking mode. The interlab initiative also demonstrated for the equipment combinations tested that repeatable results can be obtained between two research facilities when rigorous attention is focused on the test method specifications for both the physical setup and operation of the hood/appliance system, test instrumentation, and associated laboratory procedures.KEYWORDS: year 1995, testing, commercial, kitchens, ventilation, mechanical ventilation, performance, standards, measuring, heat gain, exhaust air, energy consumption, exhaust hoods, air flow, air flow rate, temperature stratification, accuracy, cooking equipment, laboratory testing