ASHRAE Research Project 1480 Report - Food Service Technology ...

Appliance Specifications
The appliances used for the investigation represent typical appliance lines and include
combinations of appliances from three duty classes. The appliances used for the thermal plume
challenge included the gas charbroiler from the heavy-duty class, the gas fryer from the mediumduty
class, and the full-size electric convection oven from the light-duty class.
Appliance Calibration
The appliances were calibrated to simulate a heavy load cooking condition as developed and
specified in ASHRAE RP-1202. These calibrations were established by heavy-load cooking
according to the appropriate ASTM Standard Test Methods [Ref 8]. Then, simulations were
established using the laboratory’s visualization systems to ensure a consistent effluent plume
between actual and simulated cooking conditions.
Hood/Appliance Relationships
The horizontal distance from the edge of the hood to the edge of the appliance is typically
referred to as hood overhang. While this may seem to be a straightforward measurement,
variations are possible. At the appliance, the overhang can be measured to the cooking surface or
to the vertical surface of the appliance. At the hood, the overhang can be measured to the outside
edge of the hood, or the inside edge if there are performance-enhancing features. For this study,
the appliance was usually positioned with the cooking surface centered front-to-rear under the
hood and a 6.0-inch side overhang. Overhang dimensions were measured from the edge of the
hood to the nearest vertical skin of the appliance.
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RP-1480