First published in 2003, ASHRAE Standard 154 has been thoroughly revised in this edition to make it code enforceable and to provide the most complete design guidance available on commercial kitchen ventilation components and systems. This standard now serves as a template for standardization, harmonization, and ongoing revision of related model and adopted codes and to bring consistency to design requirements and applications of commercial kitchen ventilation systems.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 4<\/td>\n | FOREWORD 1. PURPOSE 2. SCOPE 2.1 This standard covers the following: 2.2 This standard shall not be used to circumvent any safety, health, or environmental requirements. 3. DEFINITIONS <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 4. EXHAUST HOODS 4.1 Hood Requirements 4.2 Where Required 4.3 Type II Hood Sizing 4.4 Type II Hood Airflow Rates <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 4.5 Internal Discharge Makeup 4.6 Demand-Control Ventilation 4.7 Type I Hood Grease Extraction 4.8 Hood Performance Test 5. EXHAUST SYSTEMS 5.1 Duct Systems <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 5.2 Duct Leakage Performance Testing 5.3 Airflow Performance 5.4 Fans <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 5.5 Other Equipment 5.6 Exhaust Discharge 5.7 Operation and Maintenance 6. REPLACEMENT AIR 6.1 Air Introduction 6.2 Air Balance <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 6.3 Pressure Differentials 7. SYSTEM CONTROLS 7.1 Operating Controls 7.2 Demand-Control Ventilation 8. REFERENCES <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | INFORMATIVE APPENDIX A\u2014 Examples of Air Balancing A1. Conventional Air Balancing <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | A2. Best Practice Air Balancing A3. Pressure Differentials <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | INFORMATIVE APPENDIX B\u2014 Alternative Airflow Calculation Method B1. Exhaust Airflow Calculation B2. Thermal Plume Calculation B3. Airflow Calculation Example <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | INFORMATIVE APPENDIX C\u2014 Hood Energy Savings Calculation <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | INFORMATIVE APPENDIX D\u2014 Using ASHRAE Standard 154 to Determine Hood Overhangs and Exhaust Airflows Step 1: Determine Minimum End and Front Overhangs Step 2: Determine Minimum Hood Length Step 3: Determine the Overall Hood Depth Step 4: Determine the Minimum Exhaust Airflow <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | Step 5: Determine the Heat Gain to Space from Hooded Equipment Step 6: Determine the Heat Gain to Space from Unhooded Equipment <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | (This appendix is not part of this standard. It is merely informative and does not contain requirements necessary for conformance to the standard. It has not been processed according to the ANSI requirements for a standard and may contain material th… INFORMATIVE APPENDIX E\u2014 INFORMATIVE BIBLIOGRAPHY <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" ASHRAE Standard 154-2011 Ventilation for Commercial Cooking Operations<\/b><\/p>\n |