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The Free Library > Business and Industry > Construction and materials industries > ASHRAE Transactions > July 1, 2009
The Free Library > Date > 2009 > July > 1 > ASHRAE Transactions
Revised heat gain rates from typical commercial

cooking appliances from RP-1362.
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Author: Swierczyna, Rich; Sobiski, Paul;

Fisher, Don
Kitchen Equipments www.ariscokitchen.com

For Hotels, Restaurants, Hospitals, Catering Companies, Labour
Camps
Publication: ASHRAE Transactions

Article Type: Report
Geographic Code: 1USA
Date: Jul 1, 2009
Words: 10163
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INTRODUCTION
The recommended heat gain values from typical commercial cooking appliances and ancillary
kitchen equipment currently published in the ASHRAE Fundamentals Handbook were obtained
through ASHRAE 391-RP completed in 1984 (Alereza, 1984) and subsequently by Fisher (Fisher,
1998). Although a number of revisions have been made to Table 5, Recommended Rates of Heat
Gain from Typical Commercial Cooking Appliances, in Chapter 30 (ASHRAE, 2005), there
remained concern with respect to the thoroughness and accuracy of this information. As a result,
the cooling loads currently specified for commercial kitchen HVAC systems may be difficult to
estimate and potentially inaccurate.
It was recognized that Table 5 did not provide a complete list of equipment that may be specified
in a commercial kitchen design. Thus, the test matrix for the ASHRAE 1362-RP (Swierczyna,
2008) identified 20 additional appliances to be tested with the goal of improving the information
available in Table 5. To compliment the specified appliances, refrigeration equipment was added
to the test matrix.
To improve the usability of the data, the heat gain values are reported in more relevant
parameters for many equipment types. Similarly, the classification and reported heat gain of
reach-in refrigerators and freezers should follow industry convention (e.g., single-door, two-door,
or three-door) rather than heat gain on a volumetric basis to be consistent with industry
convention and design specifications.
The objective of this ASHRAE research project was to refine and expand the database for heat
gain to space from commercial foodservice equipment and, where applicable for hooded
appliances, report the exhaust ventilation rate required for capture and containment using the
same test configuration used for heat gain testing. The primary goals of the study were to provide
more reliable heat gain data, improve appliance categorization in Table 5, and improve the
application guidelines in the ASHRAE Handbook. A parallel goal was to report the exhaust
ventilation rates found for each appliance (Sobiski, 2008). As a result, the engineer will have a
more comprehensive understanding of the overall kitchen design, which will help to accurately
calculate cooling loads, design HVAC systems, and specify exhaust hoods.
The research project undertook the testing of both hooded and un-hooded equipment types. For
the hooded cooking appliances, the study determined the radiant heat gain to space during idle
(ready-to-cook) conditions. For some equipment, the heat gain was determined during
representative usage, such as dishwashers washing dishes. For un-hooded appliances, where
the kitchen air conditioning load is based on total enthalpy, the radiant and convective loads for
the appliances were established, including the latent contribution.
This paper presents the heat gain to space results for 83 appliances under 100 test conditions.
The heat loads are discussed with respect to the appliances' energy consumption rates and
tabulated in a format similar to the existing Table 5, Recommended Rates of Heat Gain from
Typical Commercial Cooking Appliances.
EXPERIMENTAL DESIGN
Previous Article: Grease particle emission

characterization from seven
commercial kitchen cooking
appliances and representative
food products.
Next Article: Capture and containment
ventilation rates for commercial
kitchen appliances measured
during RP-1362.
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Appliances that can save you money.
Appliances were specified and chosen according to Table 5, Recommended Rates of Heat Gain
from Typical Commercial Cooking Appliances. The appliances were calibrated according to the
appropriate ASTM Standard Test Methods. In selected cases, derivatives of the test procedures
were applied to the appliance under consideration. In other cases, where the ASTM Standard
Test Method did not exist, the calibration was performed to represent the typical operation of the
appliance.
MAYTAG, HOOVER CONTINUE INNOVATIONS.
Hood Specifications
MAGNETIC WAVES HEAT UP IN THE KITCHEN;

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INDUCTION COOKING CATEGORY A BOOST.
Most hooded appliances were evaluated in the rightmost position under a wall-mounted canopy
hood that measured 10.0 feet long by 4.0 feet deep by 2.0 feet tall (3.05 m by 1.22 m by 0.61 m).
The front lower edge of the hood was located at 6.5 feet (1.98 m) above the finished floor.
Alternative hoods were used as needed to accommodate unique appliance dimensions. For
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http://www.thefreelibrary.com/Revised+heat+gain+rates+from+typical+commercial+c... 4/23/2013
Revised heat gain rates from typical commercial cooking appliances from RP-1362. - ... Page 2 of 24
appliances requiring a canopy hood greater than 4.0 feet (1.22 m) deep, a 1.0-foot (0.30 m)
extension was added to the canopy hood. For appliances requiring a 5.0-foot (1.52 m) deep
canopy hood but better tested on an individual basis, a 5.0 foot by 5.0 foot (1.52 m by 1.52 m)
wall-mounted canopy hood was used. Appliances such as dishwashers and holding cabinets
were well suited for this hood. In some cases, a 1.0-foot (0.30 m) rear filler panel was used to
reduce the open area of the hood. The setup of the 10.0-foot hood is shown in Figure 1, the
5.0-foot hood is shown in Figure 2, and the 2-foot hood setup is shown in Figure 3.
Characterization of cooking effluent from seven

commercial kitchen appliances and representative
food products.
Grease particle emission characterization from seven
commercial kitchen cooking appliances and
representative food products.
[FIGURE 1 OMITTED]
Capture and containment ventilation rates for

commercial kitchen appliances measured during RP1362.
[FIGURE 2 OMITTED]
The Most Energy-Draining Appliances in Your Home
[FIGURE 3 OMITTED]
Airflow Visualization Systems
Focusing schlieren and shadowgraph systems were the primary tools used for airflow
visualization (Sobiski, 2008). Airflow visualization was necessary to verify complete capture and
containment of the thermal plume from the appliance and the accurate measurement of the
generated loads. The airflow rate used in the testing was the minimum rate to capture and
contain the thermal plume while not disturbing the natural convection of the plume.
TEST PROCEDURES
The heat gain to space determinations were made in accordance with ASTM F 2474-05 Standard
Test Method for Heat Gain to Space Performance of Commercial Kitchen Exhaust
Ventilation/Appliance Systems (ASTM, 2005). The precision of the reported heat gain was within
the specifications of [+ or -] 15%; values that calculated less than zero were reported as
zeroHooded Equipment
Heat gain from hooded appliances is transferred primarily to the kitchen space by radiation. Heat
gain to space was measured indirectly using an energy balance protocol, where the radiant load
was calculated as the difference between the energy consumed by the appliance and the energy
removed by the exhaust system and food product. The energy balance as defined by ASTM
2474-05 is shown in Equation (1).
[E.sub.appliance] + [E.sub.mua] = [E.sub.exhaust air] + [E.sub.heat gain] + [E.sub.food] (if
applicable) (1)
In commercial kitchens, appliances are typically turned on at the beginning of each day and are
not turned off until closing time. Although the appliances are "up to temperature" 100% of the
time, they may be used to cook food less than 25% of the time, even in high-volume restaurants.
Therefore, idle heat gain measurement provides a good estimate for the cooling load from the
hooded appliances. More precise analysis can be had and a load profile constructed if cooking
heat gain values are available for hooded equipment, along with an activity log from the kitchen.
When the cost, time, and level of effort was considered, along with the percentage of time
appliances typically operate during the day, cooking heat gain testing for hooded appliances was
considered to be well beyond the scope of this project and beyond typical commercial kitchen
load calculations.
The heat gain testing procedure is very time-intensive. Before the first heat gain test of the day
was performed, the hood airflow was set to the required rate. The appliance was turned on and
allowed to stabilize to the specified operating temperature. The appliance/hood system was then
operated for an additional period to ensure stabilization of the laboratory, hood, ductwork, and
equipment temperatures. Following stabilization, each idle heat gain test usually required a
minimum of one hour for a non-thermostatically controlled appliance and two hours for a
thermostatically controlled appliance to generate reliable data. The schematic for hooded
appliance heat gain testing and the energy balance boundary conditions are shown in Figure 4. A
photograph of a cook line during heat gain testing is shown in Figure 5.
[FIGURE 4 OMITTED]
[FIGURE 5 OMITTED]
For some low-input equipment, more than one of the same appliance was needed to improve the
heat gain accuracy. For most other cases, the exhaust airflow was limited to the area over the
single appliance being tested by blocking filters on the inactive section of the hood. This
modification reduced the airflow rate and increased the temperature rise from the room to the
exhaust airstream, thus improving the accuracy of the measured heat gain. To ensure valid
results, sensitivity testing was performed to minimize the airflow and maximize the temperature
rise in the exhaust air stream while maintaining capture and containment of the plume. A
photograph showing the hood with a portion of the filters blocked is shown in Figure 6.
[FIGURE 6 OMITTED]
Un-Hooded Equipment
For hooded appliances, the energy balance protocol assumes that 100% of the convective load
was exhausted with the cooking effluent. For un-hooded appliances, the convective load from the
appliances put a sensible and latent load, in addition to the radiant load, on the kitchen space.
For this project, all appliances were tested under a canopy exhaust hood in order to capture,
contain, and measure the convective load. The exhaust system was instrumented to measure the
airflow, dry bulb temperature, and dew point temperature. With these measurements, the sensible
and latent load was calculated for each appliance. The test setup to measure the radiant and
convective split from un-hooded equipment is shown as a photograph in Figure 7 and a
schematic in Figure 8.
[FIGURE 7 OMITTED]
[FIGURE 8 OMITTED]
Calculations
The energy balance on Figure 8 yields:
For the sensible radiant load:

[E.sub.appliance] + [E.sub.mua] - [E.sub.exhaust] - [E.sub.radiation] - [E.sub.food](if applicable) =
0 (2)
Or
[E.sub.radiation] = [E.sub.appliance] + [E.sub.mua] - [E.sub.exhaust] - [E.sub.food] (if applicable)
(3)
Where:
[E.sub.mua] is the energy in the makeup air stream
[E.sub.exhaust] is the energy in the exhaust air stream
[E.sub.appliance] is the energy consumption of the appliance
[E.sub.food] is the energy required to cook the food
For the convective load:
In IP
[q.sub.sensible convective load] = 1.08 [Q.sub.exh] ([T.sub.db-exh] - [T.sub.db-mua]) (4a)
[q.sub.latent load] = 4840 [Q.sub.exh] ([W.sub.exh] - [W.sub.mua]) (5a)
for SI
[q.sub.sensible convective load] = 1.23 [Q.sub.exh] ([T.sub.db-exh] - [T.sub.db-mua]) (4b)
[q.sub.latent load] = 3010 [Q.sub.exh] ([W.sub.exh] - [W.sub.mua]) (5b)
Where:
[q.sub.sensible convective load] is the sensible convective heat load generated by the appliance
in Btu/h (W)
[q.sub.latent load] is the latent heat load generated by the appliance in Btu/h (W)
[Q.sub.exh] is the volumetric flow rate of the exhaust air stream in cfm (L/s)
[T.sub.db-mua] the dry bulb temperature of the makeup air stream in [degrees]F ([degrees]C)
[T.sub.db-exh] is the dry bulb temperature of the exhaust air stream in [degrees]F ([degrees]C)
[W.sub.mua] is the humidity ratio of the makeup air stream in pound of water per pound of dry air
(kg/kg)
[W.sub.exh] is the humidity ratio of the exhaust air stream in pound of water per pound of dry air
(kg/kg)
HEAT GAIN TO SPACE RESULTS
Heat gain to space was measured during idle conditions for most hooded appliances. For
unhooded equipment, heat gain to space was usually measured during idle and cooking
conditions. In addition, sensitivity testing was performed on some appliances to investigate
different operating conditions.
The project generated a significant amount of heat gain data with the appliances at idle
conditions. The majority of appliances were shown to have heat gain values below 2,000 Btu/h
(586 W). Sixteen appliances were at or below detectable limits, as indicated with a reported heat
gain to space value of zero. The majority of the sixteen appliances used water, such as
dishwashers, steam kettles, steamers, rethermalizers, pasta cookers, and drawer warmers, at
various operating modes with cooking surface or skin temperatures below 212[degrees]F (100
[degrees]C). Eight appliances were measured with heat gain to space values ranging from 8,000
to 14,900 Btu/h (2,345 to 4,367 W), which were the highest heat gain values measured during the
project. These eight appliances included broilers or ranges, at various operating configurations.
When the sensible heat gain values were sorted by measured appliance energy consumption
rate, the generally accepted trend of higher energy consuming appliances having a higher
measured heat gain was not well supported, since many exceptions to this trend existed. For
instance, the gas overfired broiler was measured as having the fourth-highest energy
consumption rate at 87,900 Btu/h (25,761 W), and was rated at 100,000 Btu/h (29,307 W)
(nameplate). However, a heat gain of 2,500 Btu/h (733 W) was measured, which is significantly
lower than the heat gain measured for other appliances with similar energy consumption rates. A
graph of the data is shown in Figures 9 and 10.
Figure 9a Sensible heat gain to space sorted by appliance energy
consumption rate below 6,000 Btu/h energy rate [I-P],
Proofing Cabinet, Electric
Popcorn Popper, Electric
2-Drawer Warmer, Electric
Rice Cooker, Gas, Cover On
Waffle Iron, Electric, Lid Down
Egg Cooker, Electric
Steamer, Bun, Electric
Smoker, Pressurized, Electric
Refrigerated Prep Table, Electric, Lid Down
Refrigerated Prep Table, Electric, Lid Up
Freezer, Portable, Electric
Holding Cabinet, Insulated, Electric
0
100
0
300
0
300
600
200
600
700
500
400
Coffee Brew Station, Electric

Waffle Iron, Etectric, Lid Up
Dishwasher, Door-Type, Rack, Chemical
Dishwasher, Door-Type, Rack, Hot Water
Espresso Machine, Electric
Dishwasher, Undercounter, Chemical
Dishwasher, Undercounter, Hot Water
Grill, Panini, Electric, Lid Down
Steam Kettle, 40 Gallon, Electric, Lid Down,
Fryer, Kettle, Electric
Hot Dog Roller, Electric
Hot Deli Case, Electric, Dry
Fryer, Pressure, Electric
Fryer, 1 (Split) Vat, Electric
Hot Plate, Electric
Grill, Panini, Electic, Lid Up
Hot Deli Case, Etectric, Wet
Steam Kettle, 10 Gallon, Gas, Lid Down, Simmer
Holding Cabinet, Uninsulated, Electric
Steam Table, Well-Type, Electric
Toaster Conveyor Small, Electric
Oven, Convection, Half Size, Electric
Proofer/Rethermalizer, Electric
Range, 6 Element, Electric (Range: Off/Oven)
Oven, Rapid Cook, Electric
Oven, Mini Revolving Rack 325[degrees]F, Electric
Fryer, 1(Split) Vat, Gas
Toaster, Vertical Contact, Electric
Braising Pan, Electric, Lid Down, Simmer
Oven, Combi, Combi Mode, Electric
Oven, Combi, Convect Mode, Electric
Oven, Combi, Convect Mode, Gas
Oven, Combi, Combi Mode, Gas
200
800
0
0
400
1,200
900
900
500
300
500
900
900
100
500
1,000
900
1,200
900
300
700
300
400
500
0
1,000
1,000
0
1,100
1,100
2,700
0
0
800
1,400
1,000
400
Sensible Radiative Heat Gain Rate [Btu/h]

Note: Table made from bar graph.
Figure 9b Sensible heat gain to space sorted by appliance energy
consumption rate below 1,760 W energy rate [SI],
Popcorn Popper, Electric
2-Drawer Warmer, Electric
Rice Cooker, Gas, Cover On
Waffle Iron, Electric, Lid Down
Egg Cooker, Electric
Steamer, Bun, Electric
Smoker, Pressurized, Electric
Refrigerated Prep Table, Electric, Lid Down
Refrigerated Prep Table, Electric, Lid Up
Freezer, Portable, Electric
Holding Cabinet, Insulated, Electric
Coffee Brew Station, Electric
Waffle Iron, Electric, Lid Up
Dishwasher, Door-Type, Rack, Chemical
Dishwasher, Door-Type, Rack, Hot Water
Espresso Machine, Electric
Dishwasher, Undercounter, Chemical
Dishwasher, Undercounter Hot Water
Grill, Panini, Electric, Lid Down
Steam Kettle, 40 Gallon, Electric, Lid Down
Fryer, Kettle, Electric
Hot Dog Roller, Electric
Hot Deli Case, Etectric, Dry
Fryer, Pressure, Electric
Fryer, 1 (Split) Vat, Electric
Hot Plate, Electric
Grill, Panini, Electic, Lid Up
Hot Deli Case, Electric, Wet
Holding Cabinet, Uninsulated, Electric
Steam Table, Well-Type, Electric
Toaster Conveyor Small, Electric
Oven, Convection, Half Size, Electric
Proofer/Rethermalizer, Electric
Range, 6 Element Electric (Range: Off/Oven)
Oven, Rapid Cook, Electric
Oven, Mini Revolving Rack 325[degrees]F, Electric
Fryer, 1 (Split) Vat, Gas
Toaster, Vertical Contact, Electric
Braising Pan, Etectric, Lid Down, Simmer
Oven, Combi, Combi Mode, Electric
Oven, Combi, Convet Mode, Electric
Oven, Combi, Convect Mode, Gas
Oven, Combi, Combi Mode, Gas
0
29
0
88
0
88
176
59
176
205
147
117
59
234
0
0
117
352
264
264
147
88
147
264
264
29
147
293
264
352
264
88
205
88
117
147
0
293
293
0
322
322
791
0
0
234
410
293
117
Sensible Radiative Heat Gain Rate [W]

Figure 10a Sensible heat gain to space sorted by appliance energy
consumption rate at or above 6,000 Btu/h energy rate [I-P],
Griddle, Small, Electric
Steam Kettle, 40 Gallon, Electric, Lid Up, Simmer
2,700
400
Oven, Mini Revolving Rack 400[degrees]F, Electric With Proofing

Cabinet 90[degrees]F
1,900
Oven, Convection, Electric
1,500
Steam Kettle, 10 Gallon, Gas, Lid Up, Simmer
500
Griddle, Clamshell, Electric, Platens Down
1,400
Range, 6 Burner, Gas (Range: Off/Oven: 350 deg F)
2,000
Braising Pan, Electric, Lid Up, Simmer
Griddle Clamshell, Gas, Platens Down

Steamer, Atmospheric, Gas
Oven, Convection, Tall, Electric
Pasta Cooker, Electric, Simmer
Fryer, Pressure, Gas
Toaster, Conveyor, Electric
Braising Pan, Gas, Lid Down, Simmer
1,800
0
1,300
0
800
3,000
400
0
Griddle, Electric
4,500
Griddle, Clamshell, Electric, Platens Up
3,600
Oven, Combi, Gas
3,000
Cheese Melter, Electric
4,600
Oven, Convection, Gas
1,000
Fryer, Doughnut, Gas
2,900
Oven, Countertop Conveyor, Electric
2,200
Oven, Rotisserie, Electric
4,500
Braising Pan, Gas, Lid Up, Simmer

Griddle, Clamshell, Gas, Platens Up
800
4,900
200
Steamer, Atmospheric, Electric
200
Range, 6 Element, Electic (Range, 50% (3On)/Oven: Off)
6,300
Fryer, 6 Vats, Electric
5,900
Griddle, Gas
3,700
Oven, Deck, Gas
3,500
Rethermalizer, Gas
Salamander, Electric
Pasta Cooker, Gas, Simmer
Fryer, 6 Vats, Gas
0
7,000
0
7,600
Broiler, Underfired, Electric
10,800
Range, 6 Element, Electric (Range, 100%/Oven: Off)
13,900
Salamander, Gas
Range, 6 Element Electric (Range: 100%/Oven: 350 deg F)
5,300
14,500
Broiler, Underfired, Solid Fuel, 40 Pounds of Hickory Briquettes
6,200
Broiler, Underfired, Solid Fuel, 40 Pounds of Mesquite Lumps
7,000
Hot Top, Gas

Range, 6 Burner, Gas (Range: 50% (3 On)/Oven: Off)
11,800
7,100
Oven, Conveyor, Gas
7,800
Broiler, Underfired, Gas
9,000
Range, Wok, Gas
5,200
Broiler, Overfired, Gas
2,500
Broiler, Conveyor, Gas
13,200
Range, 6 Burner, Gas (Range: 100%/Oven: Off)
11,600
Range, 6 Burner, Gas (Range: 100%/Oven: 350 deg F)
13,600
Sensible Radiative Heat Gain Rate [Btu/h]

Figure 10b Sensible heat gain to space sorted by appliance energy
consumption rate at or above 1,760 W energy rate [SI],
Griddle, Small, Electric
791
117
Oven, Mini Revolving Rack 400[degrees]F, Electric With Proofing

Cabinet 90[degrees]F
557
Oven, Convection, Electric
440
147
Griddle, Clamshell, Electric, Platens Down
410
Range, 6 Burner, Gas (Range: Off/Oven: 350 deg F)
586
Braising Pan, Electric, Lid Up, Simmer
Griddle, Clamshell, Gas, Platens Down

Steamer, Atmospheric, Gas
Oven, Convection, Tall, Electric
Paste Cooker, Electric, Simmer
528
0
381
0
Fryer, Pressure, Gas
234
Toaster, Conveyor, Electric
879
Braising Pan, Gas, Lid Down, Simmer
117
Griddle, Electric
1,319
Griddle, Clamshell, Electic, Platens Up
1,055
Oven, Combi, Gas

Cheese Melter, Electric
879
1,348
Oven, Convection, Gas
293
Fryer, Doughnut, Gas
850
Oven, Countertop Conveyor, Electric
645
Oven, Rotisserie, Electric

Braising Pan, Gas, Lid Up, Simmer
Griddle, Clamshell, Gas, Platens Up
1,319
234
1,436
59
Steamer, Atmospheric, Electric
59
Range, 6 Element, Electric (Range: 50% (3 On)/Oven: Off)
1,846
Fryer, 6 Vats, Electric
1,729
Griddle, Gas
1,084
Oven, Deck, Gas
1,026
Rethermalizer, Gas
Salamander, Electric
Pasta Cooker, Gas, Simmer
Fryer, 6 Vats, Gas
0
2,051
0
2,227
Broiler, Underfired, Electric
3,165
Range, 6 Element, Electric (Range, 100%/Oven: Off)
4,074
Salamander, Gas
1,553
Range, 6 Element, Electric (Range, 100%/Oven: 350 deg F)
4,250
Broiler, Underfired, Solid Fuel, 40 Pounds of Hickory Briquettes
1,817
Broiler, Underfired, Solid Fuel, 40 Pounds of Mesquite Lumps
2,051
Hot Top, Gas
3,458
Range, 6 Burner, Gas (Range: 50% (3 On)/Oven: Off)
2,081
Oven, Conveyor, Gas
2,286
Broiler, Underfired, Gas
2,638
Range, Wok, Gas
1,524
Broiler, Overfired, Gas
733
Broiler, Conveyor, Gas
3,869
Range, 6 Burner, Gas (Range: 100%/Oven: Off)
3,400
Range, 6 Burner, Gas (Range: 100%/Oven: 350 deg F)
3,986
Sensible Radiative Heat Gain Rate [W]

HEAT GAIN TO SPACE AS A FUNCTION OF APPLIANCE ENERGY CONSUMPTION RATE

FOR GAS APPLIANCES
The regression of sensible radiant heat gain versus appliance consumption rate represents the
radiation factor, [F.sub.r]=[[q.sub.sensible]/[q.sub.idle energy consumption]], as shown for gas
appliances in Figure 11. The correlation is 0.69 for a radiation factor of 0.11. The outliers were
test conditions where the appliances had either high emissivity, with high radiant gains and low
input rates, such as hot tops; or low emissivity, with low radiant gains and high energy rates such
as the shielded overfired broiler.
The regressed radiation factor for gas appliances of 0.11 compared well to the average of 0.14
and median of 0.11 for the data from 34 hooded appliances. Even though the 0.11 would be
accurate on average, over a 100% standard deviation from the mean would allow for large errors
in the heat load calculation for specific appliance lines. Therefore, the tabulated heat gain data
should be applied in the HVAC design.
HEAT GAIN TO SPACE AS A FUNCTION OF APPLIANCE ENERGY CONSUMPTION RATE
FOR ELECTRIC APPLIANCES
The regression of sensible radiant heat gain versus electric appliance consumption rate, or
[F.sub.r], is shown in Figure 12. The correlation is 0.87 for a radiation factor, [F.sub.r], of 0.34.
The test conditions where appliances with high emissivity and high energy rates and low heat
gain such as kettles were outliers and show up as constant low loads (near zero).
The regressed radiation factor for electric appliances of 0.34 compared conservatively to the
average of 0.27 and the median of 0.28 for the data from 38 appliances. Appling the regressed
value would overstate heat gain on average by 36%. Again, the tabulated heat gain data should
be applied in the HVAC design.
TABLE 5 OF THE NONRESIDENTIAL COOLING AND HEATING LOAD CALCULATIONS
CHAPTER OF THE ASHRAE HANDBOOK OF FUNDAMENTALS
Using the measured data for heat gain, appliance usage, and stated nameplate ratings, a table
similar to the current Table 5 Recommended Rates of Heat Gain from Typical Commercial
Cooking Appliances was constructed. The sensible radiant heat gain for hooded appliances and
the sensible radiant, sensible convective and latent heat gain for unhooded appliances were
categorized for 83 appliances and 100 test conditions by fuel, usage, and radiation factors and
presented in Tables 1 through 4. Table 5 summarizes three types of dishwashers while operating
in stand-by and washing modes. In general, the heat gain was measured during idle (ready-tocook) conditions. An asterisk in the tables of this document denotes a new appliance that was
added to the original table.
Table 1a. Recommended Rates of Radiant and Convective Heat Gain from
Unhooded Electric Appliances During Idle (Ready-to-Cook) Conditions
[I-P]
Electric, Exhaust Hood Not
Required
Energy Rate
[Btu/h]
Appliance
Rated
Cabinet: hot serving

(large)-insulated *
6,800
1,200
400

(large)-uninsulated
6,800
3,500
700
17,400
1,400
1,200
Cabinet: proofing
Stand-by
Sensible
Radiant
(large) *
Cabinet: proofing
(small-15 shelf)
14,300
3,900
Coffee brewing station
13,000
1,200
200
4,100
500
10,900
700
300
Espresso machine *
8,200
1,200
400
Food warmer: steam

table (2-well-type)
5,100
3,500
300
Freezer (small)
2,700
1,100
500
Hot dog roller *
3,400
2,400
900
Hot plate: single

burner, high speed
3,800
3,000
900
Hot-food case (dry

holding) *
31,100
2,500
900
Hot-food case (moist

holding) *
31,100
3,300
900
Microwave oven:
commercial (heavy
duty)
10,900
Oven: countertop
conveyorized
bake/finishing *
20,500
12,600
2,200
Panini *
5,800
3,200
1,200
Popcorn popper *
2,000
200
100
Rapid-cook Oven
(quartz-halogen) *
41,000
Rapid-cook Oven
(microwave/convection) *
24,900
4,100
1,000
Reach-in refrigerator *
4,800
1,200
300
Refrigerated prep table *
2,000
900
600
Steamer (bun)
5,100
700
600
Toaster: 4-slice pop up

(large): cooking
6,100
3,000
200
Toaster: contact
(vertical)
11,300
5,300
2,700
Toaster: conveyor
(large)
32,800
10,300
3,000
5,800
3,700
400
3,100
1,200
800
Drawer warmers-2 drawer

(moist holding) *
Egg cooker
Toaster: small
conveyor
Waffle Iron
Rate of Heat Gain

[Btu/h]
Usage
Factor
Unhooded
Appliance
Sensible
Convective
Latent
Total
[F.sub.u]

(large)-insulated *
800
1,200
0.18

(large)-uninsulated
2,800
3,500
0.51
Cabinet: proofing
(large) *
200
1,400
0.08
Cabinet: proofing
(small-15 shelf)
900
3,000
3,900
0.27
300
700
1,200
0.09
200
200
0.12
Egg cooker
400
700
0.06
Espresso machine *
800
1,200
0.15

(moist holding) *
Food warmer: steam

table (2-well-type)
600
2,600
3,500
0.69
Freezer (small)
600
1,100
0.41
Hot dog roller *
1,500
2,400
0.71
Hot plate: single

burner, high speed
2,100
3,000
0.79
Hot-food case (dry

holding) *
1,600
2,500
0.08

holding) *
1,800
600
3,300
0.11
0.00
10,400
12,600
0.61
2,000
3,200
0.55
100
200
0.10
0.00
Rapid-cook Oven
3,100
1,000
0.16
900
1,200
0.25
300
900
0.45
Steamer (bun)
100
700
0.14

(large): cooking
1,400
1,000
2,600
0.49
Toaster: contact
(vertical)
2,600
5,300
0.47
Toaster: conveyor
(large)
7,300
10,300
0.31
Toaster: small
conveyor
3,300
3,700
0.64
400
1,200
0.39
Microwave oven:
commercial (heavy
duty)
Oven: countertop
conveyorized
bake/finishing *
Panini *
Popcorn popper *
Rapid-cook Oven
(quartz-halogen) *
Waffle Iron
Radiation
Factor
Appliance
[F.sub.r]

(large)-insulated *
0.33

(large)-uninsulated
0.20
Cabinet: proofing
(large) *
0.86
Cabinet: proofing
(small-15 shelf)
0.00
0.17

(moist holding) *
0.00
Egg cooker
0.43
Espresso machine *
0.33
Food warmer: steam

table (2-well-type)
0.09
Freezer (small)
0.45
Hot dog roller *
0.38
Hot plate: single

burner, high speed
0.30
Hot-food case (dry

holding) *
0.36

holding) *
0.27
Revised heat gain rates from typical commercial cooking appliances from RP-1362.... Page 10 of 24
Microwave oven:
commercial (heavy
duty)
0.00
Oven: countertop
conveyorized
bake/finishing *
0.17
Panini *
0.38
Popcorn popper *
0.50
Rapid-cook Oven
(quartz-halogen) *
0.00
Rapid-cook Oven
0.24
0.25
0.67
Steamer (bun)
0.86

(large): cooking
0.07
Toaster: contact
(vertical)
0.51
Toaster: conveyor
(large)
0.29
Toaster: small
conveyor
0.11
Waffle Iron
0.67
* An asterisk denotes a new appliance that was added to the original

table.
Table 1b. Recommended Rates of Radiant and Convective Heat Gain from
Unhooded Electric Appliances During Idle (Ready-to-Cook) Conditions [SI]
Electric, Exhaust Hood Not
Required
Energy Rate [W]
Appliance
Rated
Stand-by
Sensible
Radiant

(large)-insulated *
1,993
352
117

(large)-uninsulated
1,993
1,026
205
Cabinet: proofing
(large) *
5,099
410
352
Cabinet: proofing
(small-15 shelf)
4,191
1,143
3,810
352
59

(moist holding) *
1,202
147
Egg cooker
3,194
205
88
Espresso machine *
2,403
352
117
Food warmer: steam

table (2-well-type)
1,495
1,026
88
Freezer (small)
791
322
147
Hot dog roller *
996
703
264
Hot plate: single

burner, high speed
1,114
879
264
Hot-food case (dry

holding) *
9,115
733
264

holding) *
9,115
967
264
Microwave oven:
commercial (heavy
duty)
3,194
Oven: countertop
conveyorized
bake/finishing *
6,008
3,693
645
Panini *
1,700
938
352
586
59
29
12,016
Rapid-cook Oven
7,297
1,202
293
1,407
352
88
586
264
176
Steamer (bun)
1,495
205
176

(large): cooking
1,788
879
59
Toaster: contact
(vertical)
3,312
1,553
791
Toaster: conveyor
(large)
9,613
3,019
879
Toaster: small
conveyor
1,700
1,084
117
352
234
Popcorn popper *
Rapid-cook Oven
(quartz-halogen) *
Waffle Iron
909
Rate of Heat Gain

[W]
Usage
Factor
Unhooded
Appliance
Sensible
Convective
Latent
Total
[F.sub.u]

(large)-insulated *
234
352
0.18

(large)-uninsulated
821
1,026
0.51
Cabinet: proofing
(large) *
59
410
0.08
Cabinet: proofing
(small-15 shelf)
264
879
1,143
0.27
88
205
352
0.09

(moist holding) *
59
59
0.12
Egg cooker
117
205
0.06
Espresso machine *
234
352
0.15
Food warmer: steam

table (2-well-type)
176
762
1,026
0.69
Freezer (small)
176
322
0.41
Hot dog roller *
440
703
0.71
Hot plate: single

burner, high speed
615
879
0.79
Hot-food case (dry

holding) *
469
733
0.08

holding) *
528
176
967
0.11
0.00
3,048
3,693
0.61
586
938
0.55
Popcorn popper *
29
59
0.10
Rapid-cook Oven
(quartz-halogen) *
0.00
Rapid-cook Oven
909
293
0.16
264
352
0.25
88
264
0.45
Microwave oven:
commercial (heavy
duty)
Oven: countertop
conveyorized
bake/finishing *
Panini *
Steamer (bun)
29
205
0.14

(large): cooking
410
293
762
0.49
Toaster: contact
(vertical)
762
1,553
0.47
2,139
3,019
0.31
Toaster: small
conveyor
967
1,084
0.64
Waffle Iron
117
352
0.39
Toaster: conveyor
(large)
Radiation
Factor
Appliance
[F.sub.r]

(large)-insulated *
0.33

(large)-uninsulated
0.20
Cabinet: proofing
(large) *
0.86
Cabinet: proofing
(small-15 shelf)
0.00
0.17

(moist holding) *
0.00
Egg cooker
0.43
Espresso machine *
0.33
Food warmer: steam

table (2-well-type)
0.09
Freezer (small)
0.45
Hot dog roller *
0.38
Hot plate: single

burner, high speed
0.30
Hot-food case (dry

holding) *
0.36

holding) *
0.27
Microwave oven:
commercial (heavy
duty)
0.00
Oven: countertop
conveyorized
bake/finishing *
0.17
Panini *
0.38
Popcorn popper *
0.50
Rapid-cook Oven
(quartz-halogen) *
0.00
Rapid-cook Oven
0.24
0.25
0.67
Steamer (bun)
0.86

(large): cooking
0.07
Toaster: contact
(vertical)
0.51
Toaster: conveyor
(large)
0.29
Toaster: small
conveyor
0.11
Waffle Iron
0.67

table.
Table 2a. Recommended Rates of Radiant Heat Gain from Hooded Electric
Appliances During Idle (Ready-to-Cook) Conditions [I-P]
Electric, Exhaust
Hood Required
Energy Rate
[Btu/h]
Rate of
Heat Gain
[Btu/h]
Usage
Factor
Radiation
Factor
Hooded
Appliance
Rated
Stand-by
Broiler:
underfired
3-foot
36,900
30,900
Cheesemelter *
12,300
11,900
Fryer: kettle
99,000
Fryer: open
deep-fat 1-vat
Sensible
Radiant
[F.sub.u]
[F.sub.r]
10,800
0.84
0.35
4,600
0.97
0.39
1,800
500
0.02
0.28
47,800
2,800
1,000
0.06
0.36
Fryer: pressure
46,100
2,700
500
0.06
0.19
Griddle: double
sided 3-foot
(clamshell-down) *
72,400
6,900
1,400
0.10
0.20
Griddle: double
sided 3-foot
(clamshell-up) *
72,400
11,500
3,600
0.16
0.31
Griddle: flat
3-foot
58,400
11,500
4,500
0.20
0.39
Griddle-small
3-foot *
30,700
6,100
2,700
0.20
0.44
Induction cooktop *
71,700
0.00
0.00
Induction Wok *
11,900
0.00
0.00
Oven: combi:
combi-mode *
56,000
5,500
800
0.10
0.15
Oven: combi:
convection mode
56,000
5,500
1,400
0.10
0.25
Oven: convection
full-size
41,300
6,700
1,500
0.16
0.22
Oven: convection
half-size *
18,800
3,700
500
0.20
0.14
Pasta cooker *
75,100
8,500
0.11
0.00
Range Top: top

off/oven on *
16,600
4,000
1,000
0.24
0.25
Range Top: 3
elements on/oven
off
51,200
15,400
6,300
0.30
0.41
Range Top: 6
elements on/oven
off
51,200
33,200
13,900
0.65
0.42
Range Top: 6
elements on/oven
on
67,800
36,400
14,500
0.54
0.40
Range: hot-top
54,000
51,300
11,800
0.95
0.23
Rotisserie *
37,900
13,800
4,500
0.36
0.33
Salamander *
23,900
23,300
7,000
0.97
0.30
Steam kettle:
large (60 gal)
simmer lid down *
110,600
2,600
100
0.02
0.04
Steam kettle:
small (40 gal)
simmer lid down *
73,700
1,800
300
0.02
0.17
Steamer:
compartment:
atmospheric *
33,400
15,300
200
0.46
0.01
Tilting
32,900
5,300
0.16
0.00
skillet/Braising
pan
table.
Table 2b. Recommended Rates of Radiant Heat Gain from Hooded Electric
Appliances During Idle (Ready-to-Cook) Conditions [SI]
Electric, Exhaust
Hood Required
Energy Rate [W]
Rate of
Heat Gain
[W]
Usage
Factor
Radiation
Factor
Hooded
Appliance
Broiler:
underfired
3-foot
Cheesemelter *
Rated
Stand-by
Sensible
Radiant
[F.sub.u]
[F.sub.r]
10,814
9,056
3,165
0.84
0.35
3,605
3,488
1,348
0.97
0.39
Fryer: kettle
29,014
528
147
0.02
0.28
Fryer: open
deep-fat 1-vat
14,009
821
293
0.06
0.36
Fryer: pressure
13,511
791
147
0.06
0.19
Griddle: double
sided 3-foot
(clamshell-down) *
21,218
2,022
410
0.10
0.20
Griddle: double
sided 3-foot
(clamshell-up) *
21,218
3,370
1,055
0.16
0.31
Griddle: flat
3-foot
17,115
3,370
1,319
0.20
0.39
Griddle-small
3-foot *
8,997
1,788
791
0.20
0.44
0.00
0.00
Induction cooktop *
Induction Wok *
21,013
0.00
0.00
Oven: combi:
combi-mode *
16,412
3,488
1,612
234
0.10
0.15
Oven: combi:
convection mode
16,412
1,612
410
0.10
0.25
Oven: convection
full-size
12,104
1,964
440
0.16
0.22
Oven: convection
half-size *
5,510
1,084
147
0.20
0.14
Pasta cooker *
22,010
2,491
0.11
0.00
Range Top: top

off/oven on *
4,865
1,172
293
0.24
0.25
Range Top: 3
elements on/oven
off
15,005
4,513
1,846
0.30
0.41
Range Top: 6
elements on/oven
off
15,005
9,730
4,074
0.65
0.42
Range Top: 6
elements on/oven
on
19,870
10,668
4,250
0.54
0.40
Range: hot-top
15,826
15,035
3,458
0.95
0.23
Rotisserie *
11,107
4,044
1,319
0.36
0.33
Salamander *
7,004
6,829
2,051
0.97
0.30
Steam kettle:
large (60 gal)
simmer lid down *
32,414
762
29
0.02
0.04
Steam kettle:
small (40 gal)
simmer lid down *
21,599
528
88
0.02
0.17
4,484
59
0.46
0.01
Steamer:
compartment:
atmospheric *
9,789
Tilting
skillet/Braising
pan
9,642
1,553
0.16
0.00

table.
Table 3a. Recommended Rates of Radiant Heat Gain from Hooded Gas
Gas, Exhaust Hood
Required
Energy Rate
[Btu/h]
Rate of
Heat Gain
[Btu/h]
Usage
Factor
Radiation
Factor
Hooded
Appliance
Broiler: batch *
Rated
Stand-by
Sensible
Radiant
[F.sub.u]
[F.sub.r]
95,000
69,200
8,100
0.73
0.12
Broiler: chain
(conveyor)
132,000
96,700
13,200
0.73
0.14
Broiler:
overfired
(upright) *
100,000
87,900
2,500
0.88
0.03
Broiler:
underfired
3-foot
96,000
73,900
9,000
0.77
0.12
Fryer: doughnut
44,000
12,400
2,900
0.28
0.23
Fryer: open
deep-fat 1 vat
80,000
4,700
1,100
0.06
0.23
Fryer: pressure
80,000
9,000
800
0.11
0.09
Griddle: double
sided 3-foot
(clamshell-down) *
108,200
8,000
1,800
0.07
0.23
Griddle: double
sided 3-foot
(clamshell-up) *
108,200
14,700
4,900
0.14
0.33
Griddle: flat
3-foot
90,000
20,400
3,700
0.23
0.18
Oven: combi:
combi-mode *
75,700
6,000
400
0.08
0.07
Oven: combi:
convection mode
75,700
5,800
1,000
0.08
0.17
Oven: convection
full-size
44,000
11,900
1,000
0.27
0.08
Oven: conveyor
(pizza)
170,000
68,300
7,800
0.40
0.11
Oven: deck
105,000
20,500
3,500
0.20
0.17
Oven: rack
mini-rotating *
56,300
4,500
1,100
0.08
0.24
Pasta cooker *
80,000
23,700
0.30
0.00
Range Top: top

off/oven on *
25,000
7,400
2,000
0.30
0.27
Range Top: 3
burners on/oven off
120,000
60,100
7,100
0.50
0.12
Range Top: 6
burners on/oven off
120,000
120,800
11,500
1.01
0.10
Range Top: 6
burners on/oven on
145,000
122,900
13,600
0.85
0.11
Range: Wok *
99,000
87,400
5,200
0.88
0.06
Rethermalizer *
90,000
23,300
11,500
0.26
0.49
Rice cooker *
35,000
300
0.01
0.60
Salamander *
35,000
33,300
5,300
0.95
0.16
Steam kettle:
large (60 gal)
simmer lid down *
145,000
5,400
0.04
0.00
Steam kettle:
small (10 gal)
Simmer lid down *
52,000
3,300
300
0.06
0.09
500
Steam kettle:
small (40 gal)
simmer lid down
Steamer:
compartment:
atmospheric *
Tilting
skillet/Braising pan
100,000
4,300
0.04
0.00
26,000
8,300
0.32
0.00
104,000
10,400
400
0.10
0.04

table.
Table 3b. Recommended Rates of Radiant Heat Gain from Hooded Gas
Gas, Exhaust Hood
Required
Energy Rate [W]
Rate of
Heat Gain
[W]
Usage
Factor
Radiation
Factor
Hooded
Appliance
Rated
Stand-by
Sensible
Radiant
[F.sub.u]
[F.sub.r]
Broiler: batch *
27,842
20,281
2,374
0.73
0.12
Broiler: chain
(conveyor)
38,685
28,340
3,869
0.73
0.14
Broiler:
overfired
(upright) *
29,307
25,761
733
0.88
0.03
Broiler:
underfired
3-foot
28,135
21,658
2,638
0.77
0.12
Fryer: doughnut
12,895
3,634
850
0.28
0.23
Fryer: open
deep-fat 1 vat
23,446
1,377
322
0.06
0.23
Fryer: pressure
23,446
2,638
234
0.11
0.09
Griddle: double
sided 3-foot
(clamshell-down) *
31,710
2,345
528
0.07
0.23
Griddle: double
sided 3-foot
(clamshell-up) *
31,710
4,308
1,436
0.14
0.33
Griddle: flat
3-foot
26,376
5,979
1,084
0.23
0.18
Oven: combi:
combi-mode *
22,185
1,758
117
0.08
0.07
Oven: combi:
convection mode
22,185
1,700
293
0.08
0.17
Oven: convection
full-size
12,895
3,488
293
0.27
0.08
Oven: conveyor
(pizza)
49,822
20,017
2,286
0.40
0.11
Oven: deck
30,772
6,008
1,026
0.20
0.17
Oven: rack
mini-rotating *
16,500
1,319
322
0.08
0.24
Pasta cooker *
23,446
6,946
0.30
0.00
Range Top: top

off/oven on *
7,327
2,169
586
0.30
0.27
Range Top: 3
burners on/oven off
35,169
17,614
2,081
0.50
0.12
Range Top: 6
burners on/oven off
35,169
35,403
3,370
1.01
0.10
Range Top: 6
burners on/oven on
42,495
36,018
3,986
0.85
0.11
Range: Wok *
29,014
25,614
1,524
0.88
0.06
Rethermalizer *
26,376
6,829
3,370
0.26
0.49
Rice cooker *
10,257
147
0.01
0.60
Salamander *
10,257
9,759
0.95
0.16
88
1,553
Steam kettle:
large (60 gal)
simmer lid down *
42,495
1,583
0.04
0.00
Steam kettle:
small (10 gal)
simmer lid down *
15,240
967
88
0.06
0.09
Steam kettle:
small (40 gal)
simmer lid down
29,307
1,260
0.04
0.00
7,620
2,432
0.32
0.00
30,479
3,048
117
0.10
0.04
Steamer:
compartment:
atmospheric *
Tilting
skillet/Braising pan

table.
Table 4a. Recommended Rates of Radiant Heat Gain from Hooded Solid Fuel
Solid Fuel,
Exhaust Hood
Required
Energy Rate
[Btu/h]
Rate of
Heat Gain
[Btu/h]
Usage
Factor
Radiation
Factor
[F.sub.u]
[F.sub.r]
Hooded
Appliance
Rated
Stand-by
Sensible
Broiler: solid
fuel--charcoal
40 lbs
42,000
6,200
n/a
0.15
Broiler: solid
fuel--wood
(mesquite) *
40 lbs
49,600
7,000
n/a
0.14

table.
Table 4b. Recommended Rates of Radiant Heat Gain from Hooded Solid Fuel
Solid Fuel,
Exhaust Hood
Required
Energy Rate [W]
Rate of
Heat Gain [W]
Usage
Factor
Radiation
Factor
Hooded
Appliance
Rated
Stand-by
Sensible
[F.sub.u]
[F.sub.r]
Broiler: solid
fuel--charcoal
18 kg
12,309
1,817
n/a
0.15
Broiler: solid
fuel--wood
(mesquite) *
18 kg
14,536
2,051
n/a
0.14

table.
Table 5a. Recommended Rates of Radiant and Convective Heat Gain from
Warewashing Equipment During Idle (Stand-By) or Washing Conditions [I-P]
Warewashing
Appliance
Energy Rate [Btu/h]
Rated
Stand-by
/Washing
Sensible
Radiant
Dishwasher
(conveyor
type, chemical
sanitizing)
stand-by
46,800
5,700
Dishwasher
(conveyor
type, chemical
sanitizing)
washing
46,800
43,600
Dishwasher
(conveyor
type, hot water
sanitizing)
stand-by
46,800
5,700
Dishwasher
(conveyor
type, hot water
sanitizing)
46,800
n/a
washing
Dishwasher
(door-type,
hot water
sanitizing)
stand-by
18,400
1,200
Dishwasher
(door-type,
chemical
sanitizing)
stand-by
18,400
1,200
Dishwasher
(door-type,
chemical
sanitizing)
washing
18,400
13,300
Dishwasher
(door-type,
hot water
sanitizing)
washing
18,400
18,700
Dishwasher *
(under-counter
type, chemical
sanitizing)
stand-by
26,600
1,700
800
Dishwasher *
(under-counter
type, chemical
sanitizing)
washing
26,600
6,700
800
Dishwasher *
(under-counter
type, hot water
sanitizing)
stand-by
26,600
1,700
800
Dishwasher *
(under-counter
type, hot water
sanitizing)
washing
26,600
19,700
800
Booster Heater *
130,000
500
Warewashing
Rate of Heat Gain [Btu/h]

Unhooded
Appliance
Hooded
Sensible
Convective
Latent
Total
Sensible
Radiant
Dishwasher
(conveyor
type, chemical
sanitizing)
stand-by
1,600
4,100
5,700
Dishwasher
(conveyor
type, chemical
sanitizing)
washing
11,100
35,400
46,500
Dishwasher
(conveyor
type, hot water
sanitizing)
stand-by
1,600
4,100
5,700
Dishwasher
(conveyor
type, hot water
sanitizing)
washing
12,100
47,000
59,100
Dishwasher
(door-type,
hot water
sanitizing)
stand-by
900
300
1,200
Dishwasher
(door-type,
chemical
sanitizing)
stand-by
900
300
1,200
4,500
8,600
13,100
Dishwasher
(door-type,
chemical
sanitizing)
washing
Dishwasher
(door-type,
hot water
sanitizing)
washing
5,500
13,200
Dishwasher *
(under-counter
type, chemical
sanitizing)
stand-by
500
400
1,700
800
Dishwasher *
(under-counter
type, chemical
sanitizing)
washing
1,400
4,900
7,100
800
Dishwasher *
(under-counter
type, hot water
sanitizing)
stand-by
500
400
1,700
800
Dishwasher *
(under-counter
type, hot water
sanitizing)
washing
2,300
9,100
12,200
800
Booster Heater *
Warewashing
Appliance
Usage
Factor
[F.sub.u]
18,700
500
Radiation
Factor
[F.sub.r]
Dishwasher
(conveyor
type, chemical
sanitizing)
stand-by
0.12
0.00
Dishwasher
(conveyor
type, chemical
sanitizing)
washing
0.93
0.00
Dishwasher
(conveyor
type, hot water
sanitizing)
stand-by
0.12
0.00
Dishwasher
(conveyor
type, hot water
sanitizing)
washing
n/a
0.00
Dishwasher
(door-type,
hot water
sanitizing)
stand-by
0.07
0.00
Dishwasher
(door-type,
chemical
sanitizing)
stand-by
0.07
0.00
Dishwasher
(door-type,
chemical
sanitizing)
washing
0.72
0.00
Dishwasher
(door-type,
hot water
sanitizing)
washing
1.02
0.00
Dishwasher *
(under-counter
type, chemical
sanitizing)
stand-by
0.06
0.47
Dishwasher *
(under-counter
type, chemical
sanitizing)
washing
0.25
0.12
Dishwasher *
(under-counter
type, hot water
sanitizing)
stand-by
0.06
0.47
Dishwasher *
(under-counter
type, hot water
sanitizing)
washing
0.74
0.04
Booster Heater *
0.00
n/a

table.
Table 5b. Recommended Rates of Radiant and Convective Heat Gain from
Warewashing Equipment During Idle (Stand-By) or Washing Conditions [SI]
Warewashing
Energy Rate [W]
Rate of Heat Gain [W]

Unhooded
Appliance
Rated
Stand-by
/Washing
Sensible
Radiant
Sensible
Convective
Latent
Total
Dishwasher
(conveyor
type, chemical
sanitizing)
stand-by
13,716
1,671
469
1,202
1,671
Dishwasher
(conveyor
type, chemical
sanitizing)
washing
13,716
12,778
3,253
10,375
13,628
Dishwasher
(conveyor
type, hot water
sanitizing)
stand-by
13,716
1,671
469
1,202
1,671
Dishwasher
(conveyor
type, hot water
sanitizing)
washing
13,716
n/a
3,546
13,774
17,321
Dishwasher
(door-type,
hot water
sanitizing)
stand-by
5,393
352
264
88
352
Dishwasher
(door-type,
chemical
sanitizing)
stand-by
5,393
352
264
88
352
Dishwasher
(door-type,
chemical
sanitizing)
washing
5,393
3,898
1,319
2,520
3,839
Dishwasher
(door-type,
hot water
sanitizing)
washing
5,393
5,480
1,612
3,869
5,480
Dishwasher *
(under-counter
type, chemical
sanitizing)
stand-by
7,796
498
234
147
117
498
Dishwasher *
(under-counter
type, chemical
sanitizing)
washing
7,796
1,964
234
410
1,436
2,081
Dishwasher*
(under-counter
type, hot water
7,796
498
234
147
117
498
sanitizing)
stand-by
Dishwasher *
(under-counter
type, hot water
sanitizing)
washing
7,796
5,774
234
674
2,667
3,575
Booster Heater *
38,099
147
Usage
Factor
Radiation
Factor
[F.sub.u]
[F.sub.r]
Warewashing
Hooded
Appliance
Sensible
Radiant
Dishwasher
(conveyor
type, chemical
sanitizing)
stand-by
0.12
0.00
Dishwasher
(conveyor
type, chemical
sanitizing)
washing
0.93
0.00
Dishwasher
(conveyor
type, hot water
sanitizing)
stand-by
0.12
0.00
Dishwasher
(conveyor
type, hot water
sanitizing)
washing
n/a
0.00
Dishwasher
(door-type,
hot water
sanitizing)
stand-by
0.07
0.00
Dishwasher
(door-type,
chemical
sanitizing)
stand-by
0.07
0.00
Dishwasher
(door-type,
chemical
sanitizing)
washing
0.72
0.00
Dishwasher
(door-type,
hot water
sanitizing)
washing
1.02
0.00
Dishwasher *
(under-counter
type, chemical
sanitizing)
stand-by
234
0.06
0.47
Dishwasher *
(under-counter
type, chemical
sanitizing)
washing
234
0.25
0.12
Dishwasher*
(under-counter
type, hot water
sanitizing)
stand-by
234
0.06
0.47
Dishwasher *
(under-counter
type, hot water
sanitizing)
washing
234
0.74
0.04
Booster Heater *
147
0.00
n/a

table.
For unhooded electric appliances, the largest loads were from the counter-top conveyor oven and
large conveyor toaster. A kitchen can be loaded up to 10,300 Btu/h (3,019 W) by a large
conveyor toaster, or as much as 12,600 Btu/h (3,693 W) by a small conveyor oven. The highest
latent loading was from the small proofing cabinet at 3,000 Btu/h (879 W). The usage factor
([F.sub.u]=[[q.sub.stand-by (idle) consumption]/[q.sub.rated input (nameplate)]]) and radiation
factor ([F.sub.r]=[[q.sub.sensible]/[q.sub.stand-by (idle) consumption]]) were calculated for the
appliances tested.
For hooded electric appliances, ranges and broilers contributed the highest sensible radiant heat
gain. For a range top with six elements turned on, the heat gain was 13,900 Btu/h (4,074 W) and
for an underfired broiler it was 10,800 Btu/h (3,165 W). The lowest sensible radiant loads were
from kettles and braising pans at less than 300 Btu/h (88 W). The usage factor ([F.sub.u]=
[[q.sub.stand-by (idle) consumption]/[q.sub.rated input (nameplate)]]) for hooded electric
appliances was highest for hot tops and salamanders at 0.95 and 0.97 respectively. The radiation
factor ([F.sub.r]=[[q.sub.sensible]/[q.sub.stand-by (idle) consumption]]) was the highest for the
small griddle and range top at 0.44 and 0.42 respectively. The lowest radiant (sensible) loading
was from the tilting skillet and pasta cooker at zero Btu/h, and appliances that idle in an
unenergized "off" mode, such as the induction wok and induction cook top.
For hooded gas appliances, the range and chain (conveyor) broiler contributed the highest
sensible radiant heat gain at 13,600 Btu/h (3,986 W) (i.e., with six burners on) and 10,800 Btu/h
(3,165 W) respectively. The lowest sensible radiant loads were from kettles and braising pans, at
less than 400 Btu/h (117 W). The usage factor, [F.sub.u], for hooded gas appliances was highest
for hot tops and salamanders at 0.95 and 0.97 respectively. The radiation factor, [F.sub.r], was
the highest for the small griddle and range top at 0.44 and 0.42.
The solid fuel appliances' sensible radiant loads were measured at 6,200 Btu/h (1,817 W) for 40
pounds (18 kg) of charcoal in a 3-foot broiler, and 7,000 Btu/h (2,051 W) for 40 pounds (18 kg) of
mesquite. These sensible loads represent radiation factors of 0.15 and 0.14 respectively.
Ware washing can contribute significant latent loading to the kitchen if the machines are not
hooded (or hooded with poor capture and containment performance). An unhooded conveyortype hot water sanitizing machine can contribute 59,100 Btu/h (17,321 W) of heat load, of which
47,000 Btu/h (13,774 W) was latent loading. When properly ventilated, the sensible radiant load
was zero. An unhooded door-type hot water sanitizing machine can contribute 18,700 Btu/h
(5,480 W) of heat load, of which 13,200 Btu/h (3,869 W) was latent loading. If properly ventilated,
the sensible radiant load was zero. A typically unhooded under counter-type hot water sanitizing
machine can contribute 12,200 Btu/h (3,575 W) heat load, of which 9,100 Btu/h (2,667 W) was
latent loading. If hooded, the sensible radiant load was 800 Btu/h (234 W).
CONCLUSION
The results of research project ASHRAE 1362-RP significantly expanded the heat gain
information available in the ASHRAE handbook in addition to verifying and standardizing
appliances that were reported in the handbook. The heat gain results are better classified and
can be used more effectively to calculate the internal heat loads from commercial kitchens on
HVAC systems. The reorganized results will appear in the Non-Residential Cooling Load Chapter
of the Fundamentals Handbook.
The design value for heat gain from a hooded appliance at idle (ready-to-cook) conditions based
on its energy consumption rate is, at best, a rough estimate. When appliance heat gain
measurements during idle (ready-to-cook) conditions were regressed against energy
consumption rates for gas and electric appliances, it was found that there was large scatter due
to the affect of the appliances' emissivity, insulation, and surface cooling due to ventilation rates,
etc. that led to large deviations from the average values. Since large errors could occur in the
heat load calculation for specific appliance lines by using a general radiation factor, the revised
tabulated heat gain data should be applied in the HVAC design. For example, the heat gain to
space from the gas 60-gallon (227 L) steam kettle while simmering with the lid up was 0 Btu/h.
However, the rated energy input (nameplate) was 145,000 Btu/h (42,495 W), and the measured
energy consumption rate was 5,400 Btu/h (1,583 W). If a radiant factor of 0.11 was applied to this
consumption rate, the engineer would calculate a heat gain of 594 Btu/h, significantly larger than
the heat gain measured by the study.
Overall, it was shown that more than 50% of the hooded appliances tested had a very low heat
gain and, from a practical perspective, did not contribute to the design cooling load. On the other
hand, only a few high-input appliances demonstrated significant heat gains. For example, the
heat load from the ranges, underfired broilers, and conveyor broilers were the highest of the
group, regardless of the energy type used to operate the appliance. High surface temperatures
along with high emisivities drove the high heat gain to space results. However, many high input
appliances had low heat gain to space, especially when appliance surface temperatures were low
due to insulation and low emissivities. Now that this research project has quantified the heat gain
for virtually all equipment categories specified within a commercial kitchen design, there is no
need for the engineer to estimate heat gain values based on the appliance rated input. The
tabluated data that will be included in the new handbook chapter will provide an accurate
estimate of heat gain for each appliance type.
For unhooded cooking appliances, the heat gain measurements from large conveyor toasters,
small countertop conveyor ovens, and vertical toasters were the highest in the group.
Consideration should be given to hooding these appliances. As an alternative, the load to the
space needs to be accounted for in the general HVAC design.
The large latent load reported for all dishwashers tested implies that this equipment should be
ventilated without exception. Latent loading from dishwashers significantly contributed to the total
convective load. An unhooded conveyor-type hot water sanitizing machine can contribute 59,100
Btu/h (17,321 W) of heat load, of which 47,000 Btu/h (13,774 W) was latent loading. When
properly ventilated, the sensible radiant load was reduced to zero. An unhooded door-type hot
water sanitizing machine can contribute 18,700 Btu/h (5,480 W) of heat load, of which 13,200
Btu/h (3,869 W) was latent loading. If properly ventilated, the sensible radiant load again was
reduced to zero. A typically unhooded under counter-type hot water sanitizing machine can
contribute 12,200 Btu/h (3,575 W) heat load, of which 9,100 Btu/h (2,667 W) was latent loading. If
hooded, the sensible radiant load was only 800 Btu/h (234 W).
The results of the study revealed opportunities to reduce heat gain to the kitchen through the
substitution of equipment or by a change in operating procedure. Simple operational changes

such as closing appliance lids, covers, and doors proved to be a simple and cost-free method for
reducing the heat gain, appliance consumption rate, and generally reduced the capture and
containment requirement of the cooking condition. A few of the appliances tested generated no
sensible or convective load while in standby, such as induction cooking equipment, which is the
typical operating mode of appliances for up to 75% of the day. Relative to either gas-fired or
conventional electrical powered appliances, the reductions in appliance energy and the related
ventilation energy using induction technology may be significant.
This ASHRAE research project successfully provided an expanded and verified database of heat
gain values of 83 appliances in 100 conditions in a format that is familiar to consultants and
designers. This representative data, as typically specified in drawings, will be better suited for
design load calculation tools and revising handbooks, codes and standards.
ACKNOWLEDGEMENTS
The authors acknowledge the many people who helped with the planning and completion of this
research project. The enthusiasm of our industry colleagues toward this commercial kitchen
HVAC study was remarkable, while contributions of appliances and hoods by manufacturers and
organizations for testing were vital to its outcome. We found ongoing support from the kitchen
ventilation industry as we updated interested parties at professional meetings and forums,
participated in ASHRAE seminars, provided tours of the CKV laboratory, and performed
demonstrations of our findings.
The support and efforts of ASHRAE TC4.1 Load Calculation Data and Procedures are recognized
by the authors and ASHRAE TC5.10 Kitchen Ventilation. The collaboration between the two
technical committees has provided the industry with invaluable information regarding heat gain
and ventilation. The test results will be incorporated into both ASHRAE chapters and referenced
by many other documents across the country and around the world. We look forward to continued
co-sponsoring efforts and welcome the opportunity to support the advancement of ASHRAE.
We would like to recognize the co-funding from the Pacific Gas and Electric Company and the
company's commitment to the food service industry. Through the efforts of Pacific Gas and
Electric Company's Food Service Technology Center (FSTC), California utility customers and the
food service industry are provided with information to help them improve the performance and
energy efficiency of CKV systems. Furthermore, this information is openly shared by the Pacific
Gas and Electric Company with the global community to improve energy efficiency well beyond
the California borders.
We recognize Greenheck Corporation for supplying the exhaust hoods and fans for this project,
the Electric Food Service Council, McDonald's Corporation and Burger King Corporation for
procuring equipment to test. We also acknowledge the manufacturers listed in Appendix A who
supplied appliances either directly to the CKV Lab or indirectly through the Food Service
Technology Center, without which the project could not have been completed.
REFERENCES
Alereza, T. and J.P. Breen, III. 1984. Estimates of recommended heat gain due to commercial
appliances and equipment. ASHRAE Transactions 90(2A): 25-58.
ASHRAE 2005. 2005 ASHRAE Handbook--Fundamentals, Chapter 30. Atlanta: American Society
of Heating, Refrigerating and Air-Conditioning Engineers, Inc.
ASTM 2005. ASTM F 2474-05 Standard test method for heat gain to space performance of
commercial kitchen exhaust ventilation/appliance systems. American Society of Testing and
Materials International. West Conshohocken, PA.
Fisher, D.R. 1998. New recommended heat gains for commercial cooking equipment. ASHRAE
Transactions 104(2):953-60.
Sobiski, P.A., R.T. Swierczyna and D.R. Fisher 2008. Capture and Containment Ventilation Rates
for Commercial Kitchen Appliances Measured during 1362-RP. ASHRAE Transactions T226-08.
Swierczyna, R., D. Fisher, P. Sobiski, T. Cole, M. Bramfitt. Effect on commercial kitchen hood
performance of appliance diversity and position 1202-RP. ASHRAE 2005.
Swierczyna, R., P. Sobiski, D. Fisher. ASHRAE Research Project 1362 Revised Heat Gain and
Capture and Containment Exhaust Rates from Typical Commercial Cooking Appliances. 1362RP. ASHRAE 2008.
Rich Swierczyna
Associate Member ASHRAE
Paul Sobiski
Don Fisher, PEng
This paper is based on findings resulting from ASHRAE Research Project RP-1362.
Rich Swierczyna is a lab operations manager and Paul Sobiski is a research engineer in the
Commercial Kitchen Ventilation Laboratory at the Architectural Energy Corp., Wood Dale, IL. Don
Fisher is CEO with Fisher-Nickel Inc., San Ramon, CA.
COPYRIGHT 2009 American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2009 Gale, Cengage Learning. All rights reserved.
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