William W. Delp

Performance of Installed Cooking Exhaust Devices

UNLABELLED   The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of 15 cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat-bottom surfaces (no capture hood)--including exhaust fan/microwave combination appliances--were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 56 dB* when operating at the highest fan setting for all 14 devices evaluated for sound performance. PRACTICAL IMPLICATIONS Natural gas cooking burners and many cooking activities emit pollutants that can reach hazardous levels in homes. Venting range hoods and other cooking exhaust fans are thought to provide adequate protection when used. This study demonstrates that airflows of installed devices are often below advertised values and that less than half of the pollutants emitted by gas cooking burners are removed during many operational conditions. For many devices, achieving capture efficiencies that approach or exceed 75% requires operation at settings that produce prohibitive noise levels. While users can improve performance by preferentially using back burners, results suggest the need for improvements in hood designs to achieve high pollutant capture efficiencies at acceptable noise levels.

Performance Assessment of U.S. Residential Cooking Exhaust Hoods

This study assessed the performance of seven new residential cooking exhaust hoods representing common U.S. designs. Laboratory tests were conducted to determine fan curves relating airflow to duct static pressure, sound levels, and exhaust gas capture efficiency for front and back cooktop burners and the oven. Airflow rate sensitivity to duct flow resistance was higher for axial fan devices than for centrifugal fan devices. Pollutant capture efficiency (CE) ranged from <15% to >98%, varying across hoods and with airflow and burner position for each hood. CE was higher for back burners relative to front burners, presumably because most hoods covered only part of the front burners. Open hoods had higher CE than those with grease screen and metal-covered bottoms. The device with the highest CE--exceeding 80% for oven and front burners--had a large, open hood that covered most of the front burners. The airflow rate for this hood surpassed the industry-recommended level of 118 L·s(-1) (250 cfm) and produced sound levels too high for normal conversation. For hoods meeting the sound and fan efficacy criteria for Energy Star, CE was <30% for front and oven burners.

Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles.

Protecting buildings from a biological or chemical attack: Actions to take before or during a release

This report presents advice on how to operate a building to reduce casualties from a biological or chemical attack, as well as potential changes to the building (e.g. the design of the ventilation system) that could make it more secure. It also documents the assumptions and reasoning behind the advice. The particular circumstances of any attack, such as the ventilation system design, building occupancy, agent type, source strength and location, and so on, may differ from the assumptions made here, in which case actions other than our recommendations may be required; we hope that by understanding the rationale behind the advice, building operators can modify it as required for their circumstances. The advice was prepared by members of the Airflow and Pollutant Transport Group, which is part of the Indoor Environment Department at the Lawrence Berkeley National Laboratory. The groups expertise in this area includes: tracer-gas measurements of airflows in buildings (Sextro, Thatcher); design and operation of commercial building ventilation systems (Delp); modeling and analysis of airflow and tracer gas transport in large indoor spaces (Finlayson, Gadgil, Price); modeling of gas releases in multi-zone buildings (Sohn, Lorenzetti, Finlayson, Sextro); and occupational health and safety experience related to building design and operation (Sextro, Delp). This report is concerned only with building design and operation; it is not a how-to manual for emergency response. Many important emergency response topics are not covered here, including crowd control, medical treatment, evidence gathering, decontamination methods, and rescue gear.

Experimental Evaluation of Installed Cooking Exhaust Fan Performance

The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of

Development of a standard capture efficiency test method for residential kitchen ventilation

1000. Capture efficiency varied widely (from <5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range systems that do not cover the front burners.

Pollutant Concentrations and Emission Rates from Scripted Natural Gas Cooking Burner Use in Nine Northern California Homes

Cooking activities are a major source of indoor air pollutants. To control pollutants generated from cooking activities, a range hood is commonly used in residential kitchens. Several building codes require that a range hood be installed in new homes to control pollutants from cooking, and the required airflow rates for range hoods are specified by indoor air quality standards. However, airflow alone does not show how much of the cooking pollutants are exhausted by the range hood. A better metric to evaluate range hood indoor air quality performance is capture efficiency—the fraction of contaminants emitted during cooking that are exhausted directly to the outside via the range hood. The current article summarizes the development of a range hood capture efficiency test method for use in laboratory testing and equipment rating.

Indoor Environmental Quality Benefits of Apartment Energy Retrofits

Author(s): Singer, Brett C.; Delp, William W.; Lorenzetti, David M.; Maddalena, Randy L. | Abstract: METHODS: Combustion pollutant concentrations were measured during the scripted operation of natural gas cooking burners in nine homes. In addition to a base condition of closed windows, no forced air unit (FAU) use, and no mechanical exhaust, additional experiments were conducted while operating an FAU and/or vented range hood. Test homes included a 26m2 two-room apartment, a 134m2 first floor flat, and seven detached homes of 117–226m2. There were four single-story, four two-story and one 1.5 story homes. Cooktop use entailed boiling and simmering activities, using water as a heat sink. Oven and broiler use also were simulated. Time-resolved concentrations of carbon dioxide (CO2), nitric oxide (NO), nitrogen oxides (NOX), nitrogen dioxide (NO2), particles with diameters of 6 nm or larger (PN), carbon monoxide (CO), and fine particulate matter (PM2.5) were measured in the kitchen (K) and bedroom area (BR) of each home. CO2, NO, NO2, and PN data from sequential experiments were analyzed to quantify the contribution of burner use to the highest 1h and 4h time-integrated concentrations in each room. RESULTS: Four of the nine homes had kitchen 1h NO2 exceed the national ambient air quality standard (100 ppb). Two other homes had 1h NO2 exceed 50 ppb in the kitchen, and three had 1h NO2 above 50 ppb in the bedroom, suggesting substantial exposures to anyone at home when burners are used for a single substantial event. In all homes, the highest 1h kitchen PN exceeded 2 x105 cm-3-h, and the highest 4h PN exceeded 3 x105 cm-3-hr in all homes. The lowest 1h kitchen/bedroom ratios were 1.3–2.1 for NO in the apartment and two open floor plan homes. The largest K/BR ratios of 1h NO2 were in a two-story 1990s home retrofitted for deep energy savings: ratios in this home were 3.3 to 6.6. Kitchen 1h ratios of NO, NO2 and PN to CO2 were used to calculate fuel normalized emission factors (ng J-1). Range hood use substantially reduced cooking burner pollutant concentrations both in the kitchen and bedroom of several homes. A hood with large capture volume and a measured flow of 108 L/s reduced concentrations 80-95%. IMPLICATIONS: These measurements demonstrate that operation of natural gas cooking burners without venting can cause short-term kitchen concentrations of NO2 to exceed the US outdoor health standard, and can elevate concentrations of NO, NO2, and ultrafine particles throughout the home. Results are generally consistent with a recent simulation study that estimated widespread 1h NO2 exposures exceeding 100 ppb in homes that use gas burners without venting. While operating a venting range hood can greatly reduce pollutant levels from burner use (and presumably from cooking as well), performance varies widely across hoods. Increased awareness of the need to ventilate when cooking would substantially reduce in-home exposure to NO2 and ultrafine particles in California homes. Helping consumers select effective hoods, for example by publishing capture efficiency performance ratings, also would help reduce exposure.