1.1 This test method, also known as the Commercial Kitchen Ventilation (CKV) Energy Balance Protocol (EBP), covers the overall performance evaluation of exhaust hoods with commercial cooking appliances and associated replacement air configuration. This test method addresses exhaust-only hoods positioned adjacent to a wall and appliances that supply air distribution as an integrated system. In particular, it includes the following:

1.1.1 Measurement and calculation of appliance energy inputs, energy exhausted, energy to food, and heat gain to the space adjacent to the hood based on a system energy balance;

1.1.2 Characterization of capture and containment performance of tested hood, appliance, and replacement air under cooking and non-cooking conditions;

1.1.4 Parametric evaluation of operational or design variations in appliances, hoods, or supply air system, that is, varying one factor while holding all other factors constant.

1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.3 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 and health practices and determine the applicability of regulatory limitations prior to use.