ANSI/ASHRAE Standard 154-2003

Ventilation for
Commercial
Cooking
Operations
Approved by the ASHRAE Standards Committee on June
28, 2003; by the ASHRAE Board of Directors on July 3,
2003; and by the American National Standards Institute
on September 25, 2003.

ASHRAE Standards are updated on a five-year cycle; the

date following the standard number is the year of ASHRAE
Board of Directors approval. The latest copies may be
purchased from ASHRAE Customer Service, 1791 Tullie
Circle, NE, Atlanta, GA 30329-2305. E-mail:
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ders in U.S. and Canada).

©Copyright 2003 American Society of Heating,

Refrigerating and Air-Conditioning Engineers, Inc.
ISSN 1041-2336

When addenda or interpretations to this standard have

been approved, they can be downloaded free of charge
from the ASHRAE web site at http://xp20.ashrae.org/stan-
dards/addenda.htm or http://xp20.ashrae.org/standards/
intpstd.htm.
 ASHRAE Standard Project Committee 154
Cognizant TC: TC 5.10, Kitchen Ventilation
SPLS Liaison: Waller S. Clements

Chris P. Rousseau, Chair* Edward D. Fitts* Daniel P. Restelli*

David C. Bixby Eliott B. Gordon
William C. Sharp*
Stephen L. Brown* John L. Harrod*
Chris B. Check Richard D. Hermans* Richard T. Swierczyna*
Charles N. Claar* Ronald R. Huffman Louis W. Vogel*
Vikram P. Doshi Richard M. Kelso
Frank H. Watier*
Gary M. Elovitz* Joseph N. Knapp
Donald R. Fisher* Phil O. Morton* Bruce Zimmerman
*Denotes members of voting status when the document was approved for publication

ASHRAE STANDARDS COMMITTEE 2002-2003

Thomas E. Watson, Chair David E. Knebel
Van D. Baxter, Vice-Chair Frederick H. Kohloss
Charles G. Arnold William J. Landman
Dean S. Borges Merle F. McBride
Paul W. Cabot Ross D. Montgomery
Charles W. Coward, Jr. Cyrus H. Nasseri
Brian P. Dougherty Davor Novosel
Hakim Elmahdy Dennis A. Stanke
Arthur D. Hallstrom Michael H. Tavares
Matt R. Hargan Steven T. Taylor
Richard D. Hermans David R. Tree
Stephen D. Kennedy Terry E. Townsend, CO
Maureen Grasso, ExO

Claire B. Ramspeck, Manager of Standards

SPECIAL NOTE
This American National Standard (ANS) is a national voluntary consensus standard developed under the auspices of the American
Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE). Consensus is defined by the American National Standards
Institute (ANSI), of which ASHRAE is a member and which has approved this standard as an ANS, as ìsubstantial agreement reached
by directly and materially affected interest categories. This signifies the concurrence of more than a simple majority, but not necessarily
unanimity. Consensus requires that all views and objections be considered, and that an effort be made toward their resolution.î
Compliance with this standard is voluntary until and unless a legal jurisdiction makes compliance mandatory through legislation.
ASHRAE obtains consensus through participation of its national and international members, associated societies, and public
review.
ASHRAE Standards are prepared by a Project Committee appointed specifically for the purpose of writing the Standard. The
Project Committee Chair and Vice-Chair must be members of ASHRAE; while other committee members may or may not be ASHRAE
members, all must be technically qualified in the subject area of the Standard. Every effort is made to balance the concerned interests
on all Project Committees.
The Manager of Standards of ASHRAE should be contacted for:
a. interpretation of the contents of this Standard,
b. participation in the next review of the Standard,
c. offering constructive criticism for improving the Standard,
d. permission to reprint portions of the Standard.

DISCLAIMER
ASHRAE uses its best efforts to promulgate Standards and Guidelines for the benefit of the public in light of available
information and accepted industry practices. However, ASHRAE does not guarantee, certify, or assure the safety or
performance of any products, components, or systems tested, installed, or operated in accordance with ASHRAEís Standards
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 CONTENTS

ANSI/ASHRAE Standard 154-2003,

Ventilation for Commercial Cooking Operations
SECTION PAGE
Foreword ................................................................................................................................................................... 2
1 Purpose .......................................................................................................................................................... 2
2 Scope ............................................................................................................................................................. 2
3 Definitions....................................................................................................................................................... 2
4 Exhaust Hoods ............................................................................................................................................... 4
5 Exhaust Systems............................................................................................................................................ 6
6 Replacement Air ............................................................................................................................................. 6
7 References ..................................................................................................................................................... 7
Appendix A: Air Balance Table and Graphic ........................................................................................................ 8

© Copyright 2003 American Society of Heating,

Refrigerating and Air-Conditioning Engineers, Inc.
1791 Tullie Circle NE
Atlanta, GA 30329
www.ashrae.org

All rights reserved.

(This foreword 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 pro-
cessed according to the ANSI requirements for a stan-
dard and may contain material that has not been subject
to public review or a consensus process.)
FOREWORD
The model codes, and the many local amendments to
them, are not uniform in dealing with the complicated subject
of ventilation for commercial cooking operations. The intent
of this standard is to address this problem by bringing cohe-
sion and consistency to the issues that arise in providing venti-
lation for commercial cooking. While it is not comprehensive,
this standard does address most of the key concerns surround-
ing the subject of ventilation for commercial cooking.
Special thanks are due to Don Fisher, Joe Knapp, and
Dick Kelso. Without their vision and dedication, this standard
would not have been written.
1. PURPOSE
The purpose of this standard is to provide design criteria
for the performance of commercial cooking ventilation
systems.
2. SCOPE
2.1 This standard covers the determination of the following:
(a) Airflow rates for exhaust hoods
(b) Replacement air configurations
(c) Hood types
(d) Fan systems
2.2 This standard does not address the life safety and health
aspects of ventilating commercial cooking operations.
3. DEFINITIONS
approved: acceptable to the authority having jurisdiction.
centrifugal fan (also referred to as a “utility set”): typically a
single-inlet fan with scroll housing and a backward-inclined
or an airfoil centrifugal impeller. It can provide a higher static
efficiency capability than a typical power roof ventilator. Air
enters the impeller axially and leaves it in a substantially radial
direction. The fan must include provisions for handling grease
and for cleaning access. It may be listed under Underwriters
Laboratories (UL) Standard 705, Standard for Power Ventila-
tors, in accordance with UL Subject 762, “Outline of Investi-
gation for Power Roof Ventilators for Restaurant Exhaust
Applications.”
compensating hood: an exhaust hood with integral provision
to deliver makeup air. The makeup air delivery may be config-
ured for front face discharge, down discharge, internal
discharge, or any combination thereof.
cooking effluent: matter rising from cooking equipment
during equipment operation, such as moisture, vapor, prod-
ucts of combustion, smoke, and particulate matter.
2 ANSI/ASHRAE STANDARD 154-2003
ductless hood: a listed packaged system incorporating a hood,
a fan, and air treatment devices designed to remove substan-
tially all grease and particulate matter from the airstream
before reintroducing the treated air into the occupied space.
equipment, light-duty: equipment with a light duty rating,
including
• Gas and electric ovens (including standard, bake, roast-
ing, revolving, retherm, convection, combination con-
vection/steamer, conveyor, deck or deck-style pizza, and
pastry ovens)
• Electric and gas steam-jacketed kettles
• Electric and gas compartment steamers (both pressure
and atmospheric types)
• Electric and gas cheesemelters
• Electric and gas rethermalizers
equipment, medium-duty: equipment with a medium duty
rating, including
• Electric discrete element ranges (with or without oven)
• Electric and gas hot-top ranges
• Electric and gas griddles
• Electric and gas double-sided griddles
• Electric and gas fryers (including open deep-fat fryers,
donut fryers, kettle fryers, and pressure fryers)
• Electric and gas pasta cookers
• Electric and gas conveyor (pizza) ovens
• Electric and gas tilting skillets/braising pans
• Electric and gas rotisseries
equipment, heavy-duty: equipment with a heavy duty rating,
including
• Electric and gas underfired broilers
• Electric and gas chain (conveyor) broilers
• Gas open-burner ranges (with or without oven)
• Electric and gas wok ranges
• Electric and gas overfired (upright) broilers
• Salamanders
equipment, extra heavy-duty: equipment with an extra heavy
duty rating, including
• Appliances utilizing solid fuel such as wood, charcoal,
briquettes, and mesquite to provide all or part of the heat
source for cooking.
exfiltration: uncontrolled outward leakage of indoor air
through openings in the building or space envelope, including
both intentional and unintentional openings. The driving force
for exfiltration is a pressure difference between indoor and
outdoor air.
grease ducts: a containment system for the transportation of
air and grease vapor. The system is designed and installed to
reduce the possibility of the accumulation of combustible
condensation, thus reducing the possibility of damage if a fire
occurs within the ventilation system.
grease (laden) exhaust: effluent from a cooking process that
contains grease particles or grease vapor. This type of exhaust
requires a Type I hood.
 grease removal device: a listed device designed and installed
to remove grease vapor and/or particles from the airstream,
such as, but not limited to, baffle filters, removable extractors,
and stationary extractors.
greasetight: constructed and performing in such a manner as
to prevent the passage of grease under normal operating
conditions.
hood: a device designed to capture cooking and/or warewash-
ing effluent. The following types of hoods are available:
1. Wall-mounted canopy hood—A wall canopy exhaust hood
is mounted against a wall above a single appliance or a line
of appliances, or it may be free-standing with a back panel
from the rear of the appliance(s) to the hood. It overhangs
the front and sides of the appliance(s) on all open sides. The
wall acts as a back panel, forcing replacement air to be
drawn across the front of the cooking equipment, thus
increasing the effectiveness of the hood to capture and
contain effluent generated by the cooking operations.
2. Single-island canopy hood—A single-island canopy hood
is placed over a single appliance or appliance line. It is open
on all sides and overhangs the front, rear, and sides of the
appliance(s). A single-island canopy is more susceptible to
cross-drafts and requires a greater exhaust airflow than an
equivalent-sized wall-mounted canopy to capture and
contain effluent generated by the cooking operations.
3. Double-island canopy hood—A double-island canopy
hood is placed over back-to-back appliances or appliance
lines. It is open on all sides and overhangs both front and the
sides of the appliance(s). It may have a wall panel between
the backs of the appliances. The fact that exhaust air is
drawn from both sides of the double canopy to meet in the
center causes each side of this hood to emulate a wall
canopy hood, and thus it functions much the same with or
without an actual wall panel between the backs of the appli-
ances.
4. Backshelf or proximity hood—A backshelf hood is also
referred to as a low-proximity hood or as a sidewall hood
when wall mounted. Its front lower lip is low over the appli-
ance(s) and typically is set back from the front of the appli-
ance(s). It is always closed to the rear of the appliances by
a panel when free-standing or by a panel or wall when wall
mounted, and its height above the cooking surface varies.
This style of hood can be constructed with partial end
panels to increase its effectiveness in capturing the effluent
generated by the cooking operations.
5. Eyebrow hood— An eyebrow hood is mounted directly to
the face or top of an appliance above the opening(s) or
door(s) from which effluent is emitted, overhanging the
front of the opening(s) to capture the effluent.
6. Pass-over hood—A pass-over hood is a backshelf hood
constructed low enough to allow food to be passed over the
top.
hood category, Type I: Type I hoods fall into two categories.
One is the conventional (non-listed) category, which meets the
design, construction, and performance criteria of the applica-
ble national and local codes. The second is a listed category in
accordance with UL Standard 710.1
ANSI/ASHRAE STANDARD 154-2003
hood exhaust fire (actuated) damper: a damper arranged to
seal off airflow automatically to restrict the passage of fire and
excessive heat.
hood type: see Type I hood and Type II hood.
infiltration: see replacement air.
internal discharge makeup air: see makeup air, internal
discharge.
labeled: equipment or materials to which has been attached a
label, symbol, or other identifying mark of an organization
acceptable to the authority having jurisdiction. This organiza-
tion is concerned with product evaluation and maintains peri-
odic inspection of the production of labeled equipment or
materials. By labeling the equipment or materials, the manu-
facturer indicates compliance with appropriate standards or
performance in a specified manner.
liquid-tight: constructed and performing in such a manner as
not to permit the passage of any liquid at any temperature.
listed: equipment or materials included in a list published by
an organization acceptable to the authority having jurisdic-
tion. This organization is concerned with product evaluation
and performs periodic inspections of production of listed
equipment or materials. The list states either that the equip-
ment or material meets appropriate standards or that it has
been tested and found suitable for use in a specified manner.
makeup air: see replacement air.
makeup air, face discharge: makeup air delivered directly to
an interior plenum of the exhaust hood such that it is intro-
duced into the space through the front face of the hood.
makeup air, down discharge: makeup air delivered directly to
the interior plenum of an exhaust hood such that it is intro-
duced vertically downward, typically from the front edge of
the hood. Sometimes this kind of makeup air is referred to as
an “air curtain.”
makeup air, internal discharge: makeup air delivered directly
to the interior of an exhaust hood such that it is exhausted
without entering the occupied space. Sometimes this kind of
makeup air is called “short-circuit makeup air.”
manifold hood exhaust system: see multiple hood exhaust
system.
multiple hood exhaust system: a system in which more than
a single hood is connected to a common exhaust duct and fan.
net exhaust flow rate: the exhaust flow rate for a hood, minus
any internal discharge makeup air.
outdoor air: air outside a building or taken from outdoors and
not previously circulated through an HVAC system.
packaged: provided by a manufacturer or vendor in a substan-
tially complete and operable condition.
3
power roof ventilator (also referred to as an “up-blast fan”): a
fan designed for curb mounting on a roof or, within size and
design constraints, for wall mounting. Air enters the fan in a
typical axial arrangement but discharges radially from the
centrifugal impeller and turns 90 degrees to exit through the
top of fan. It may be listed under UL Standard 705, Standard
for Power Ventilators,2 in accordance with UL Subject 762,
“Outline of Investigation for Power Roof Ventilators for
Restaurant Exhaust Applications.”3
recirculating system: see ductless hood.
replacement air: outdoor air that is used to replace air
removed from a building through an exhaust system. Replace-
ment air may be derived from one or more of the following:
makeup air, supply air, transfer air, and infiltration. However,
the ultimate source of all replacement air is outdoor air. When
replacement air exceeds exhaust, the result is exfiltration.
• makeup air (dedicated replacement air): outdoor air
deliberately brought into the building from the outside
and supplied to the vicinity of an exhaust hood to
replace air, vapor, and contaminants being exhausted.
Makeup air is generally filtered and fan-forced, and it
may be heated or cooled depending on the requirements
of the application. Makeup air may be delivered through
outlets integral to the exhaust hood or through outlets in
the same room.
• supply air: air entering a space from an air-condition-
ing, heating, or ventilating apparatus for the purpose of
comfort conditioning. Supply air is generally filtered,
fan-forced, and either heated or cooled as necessary to
maintain specified temperature conditions. Only the
quantity of outdoor air within the supply airflow may be
used as replacement air.
• transfer air: air transferred from one room to another
through openings in the room envelope, whether it is
transferred intentionally or not. The driving force for
transfer air is generally a small pressure differential
between the rooms, although one or more fans may be
used.
• infiltration: uncontrolled inward leakage or flow of out-
door air into the building or space through openings in
the building or space envelope, whether intentional or
unintentional. The driving force for infiltration is a pres-
sure difference across the building envelope.
short-circuit makeup air: see makeup air, internal discharge.
solid-fuel cooking equipment: cooking processes where solid
fuel such as wood, charcoal, or coal provide all or part of the
heat source for cooking.
transfer air: see replacement air.
tubular centrifugal fan (also referred to as an “in-line fan”):
a centrifugal impeller located within a cylindrical or rectan-
gular housing, discharging in an axial direction. Its perfor-
mance is similar to that of a centrifugal blower except its
capacity and pressure are lower due to the less efficient fan
arrangement. It is mounted in line in an exhaust duct system
4 ANSI/ASHRAE STANDARD 154-2003
or at the duct outlet. The fan must include provisions for
handling grease and cleaning access. It may be listed under
UL Standard 705, Standard for Power Ventilators,2 in accor-
dance with UL Subject 762, “Outline of Investigation for
Power Roof Ventilators for Restaurant Exhaust Applica-
tions.”3 Code may require additional external protection for
grease collection in the event of grease leakage.
Type I hood: a hood designed to capture smoke and/or grease-
laden vapor produced by a cooking process, incorporating
listed grease-removal devices and fire-suppression equip-
ment.
Type II hood: a hood designed to capture heat, odors, products
of combustion, and/or moisture where smoke or grease-laden
vapor is not present. A Type II hood may or may not have
filters or baffles and does not have a fire-suppression system.
4. EXHAUST HOODS
4.1 Where Required
4.1.1 A Type I hood shall be provided when a cooking
operation within a commercial or institutional food service
facility produces smoke or grease-laden vapors.
Exceptions:
1. Cooking equipment not used for commercial purposes and
installed within dwelling units.
2. Equipment such as microwave ovens, toasters, steam
tables, popcorn poppers, hot dog cookers, coffee makers,
rice cookers, egg cookers, and holding/warming ovens.
4.1.2 A Type II hood may be used whenever a Type I hood
is not required.
4.2 Hood Sizing
4.2.1 Hood overhangs shall comply with Table 1.
4.2.2 The overhang or setback shall be measured from the
edge of the cooking surface as the appliance will be installed
to the inside edge of the hood. Space between sides of appli-
ances, backs of appliances, and between appliances and walls
or end panels shall be included in overall hood dimensions. In
the case of island hoods, appliance flues shall be included in
the cooking surface dimensions.
4.2.3 Hoods shall be mounted above the cooking surface
as follows:
4.2.3.1 Canopy Type Hood. The vertical distance
between the front lower edge of the hood and the cooking sur-
face shall not exceed 48 inches (1219 mm). The front inside
edge thereof shall be a minimum of 78 inches (1981 mm)
above the finished floor. The inside hood height shall be a
minimum of 24 inches (610 mm).
4.2.3.2 Eyebrow Type Hood. The front inside edge of
the hood shall be a minimum of 78 inches (1981 mm) above
the finished floor.
4.2.3.3 Backshelf/Pass-over Type Hood. The vertical
distance between the front lower edge of the hood and the
cooking surface shall be a maximum of 24 inches (610 mm)
above the cooking surface.
 TABLE 1
Minimum Overhang Requirements

End Front Rear

Type of Hood Overhang Overhang Overhang
Wall-mounted canopy 6 in. (154 mm) 6 in. (154 mm) N/A
Single-island canopy 6 in. (154 mm) 6 in. (154 mm) 6 in. (154 mm)
Double-island canopy 6 in. (154 mm) 6 in. (154 mm) N/A
Eyebrow N/A 6 in. (154 mm) N/A
Backshelf/Pass-over 6 in. (154 mm) 10 in. (254 mm) (setback) N/A
N/A = not applicable

TABLE 2a

Minimum Net Exhaust Flow Rate,

CFM per Linear Foot of Hood Length

Light Medium Heavy Extra Heavy

Duty Duty Duty Duty
Type of Hood Equipment Equipment Equipment Equipment
Wall-mounted 200 300 400 550
canopy
Single island 400 500 600 700
Double island 250 300 400 550
(per side)
Eyebrow 250 250 Not allowed Not allowed
Backshelf/ 300 300 400 Not allowed
Pass-over

TABLE 2b

Minimum Net Exhaust Flow Rate,

L/s per Linear Meter of Hood Length

Light Medium Heavy Extra Heavy

Duty Duty Duty Duty
Type of Hood Equipment Equipment Equipment Equipment
Wall-mounted 310 464 619 852
Canopy
Single island 619 774 929 1,084
Double island 387 464 619 852
(per side)
Eyebrow 387 387 Not allowed Not allowed
Backshelf/ 464 464 619 Not allowed
Pass-over

Exceptions: 4.3 Type I Hood Airflow Rates

1. Side Panels. Overhang is not required where full side panels
or partial side panels (panels angled from the front lip of the
hood to the rear of the hood at cooking-surface height) are
provided to reduce the open area between the appliances
and the hood.
2. Listed hoods are to be installed in accordance with the
terms of their listing organization and their manufacturer's
installation instructions.
4.3.1 The net exhaust flow rate for Type I kitchen hoods
shall comply with Table 2a or Table 2b.
4.3.2 The net exhaust flow rate is the total exhaust airflow
rate of a hood minus the makeup airflow rate delivered
directly to the interior of the hood cavity (i.e., the internal
makeup hood).
4.3.3 If a single hood is installed over more than one
appliance and the appliances have different duty ratings, the
exhaust hood shall meet the requirements of the appliance that

ANSI/ASHRAE STANDARD 154-2003 5

has the highest minimum net exhaust flow rate according to
Table 2a or 2b, unless the hood is designed to accommodate
different flow rates over the length of the hood.
Exception: Exhaust flow rates for listed and labeled fac-
tory-built exhaust hoods tested in accordance with
UL 7101 shall be permitted in accordance with the
listing.
5. EXHAUST SYSTEMS
5.1 Airflow Performance
5.1.1 Minimum velocity for hood exhaust ductwork is 500
fpm (2.54 m/s).
5.1.2 Maximum velocities are not limited by this stan-
dard.
5.2 Fans
5.2.1 Fans shall be of sufficient capacity to provide the
required airflow against the system’s resistance. Expected air
temperatures, altitude, windage, and system effects shall be
taken into account when determining fan capacity. Fan air
performance shall be tested and certified according to AMCA
Standard 210.4 Belt drive fans shall be considered to allow for
speed adjustment for final system balancing.
5.2.2 Exhaust fans (power roof ventilators, centrifugal or
tubular centrifugal fans) serving Type I hoods shall be capable
of handling hot, grease-laden air and flare-up conditions. The
fan shall be designed to contain and properly drain grease
removed from the airstream. The fan housing or scroll that
contains the grease shall be fully welded so that it is liquid
tight. The fan impeller shall be a self-cleaning design.
Exception: Fans listed under UL Standard 705, Standard
for Power Ventilators,2 in accordance with UL Sub-
ject 762, “Outline of Investigation for Power Roof
Ventilators for Restaurant Exhaust Applications.”3
5.2.3 Power roof ventilators shall be hinged with tip-over
restraints.
5.2.4 Provisions shall be made to drain grease from any
part of the fan that may collect grease. Access shall be pro-
vided for cleaning the fan wheel. Fan drive assemblies shall
be separated from the airstream. Covers shall be provided for
motor weather protection for outdoor installation and as belt
guards for indoor applications.
5.2.5 Makeup systems shall be interlocked to operate
only when the exhaust fan is operating. The makeup air sys-
tem must shut down when the fire-suppression system is acti-
vated. The makeup air intake shall be located to prevent
recirculation of exhaust air. Air filters shall be used to limit the
entrance of dust, dirt, insects, and other unwanted matter.
5.3 Exhaust Discharge
5.3.1 Kitchen ventilation exhaust systems shall be
designed to prevent re-entrainment into building intakes. Pre-
vailing winds and velocities shall be considered when locat-
ing intakes and exhausts, and intakes should be located
upwind from exhausts. Refer to the 2001 ASHRAE Hand-
book—Fundamentals,5 Chapter 16, for airflow patterns
6 ANSI/ASHRAE STANDARD 154-2003
around buildings. Minimum horizontal distance between dis-
charge and intake shall be 10 ft (3 m) unless otherwise speci-
fied by the applicable code. Exhaust discharge shall not
impinge on obstacles such as overhangs, parapets, other
equipment, and higher parts of buildings.
5.3.2 Exhaust airstreams for Type I hoods shall be
directed away from roof and building surfaces.
6. REPLACEMENT AIR
6.1 Room Definition
A room is a space formed by an envelope of defined
boundaries (i.e., sides, top, and bottom). The boundaries are
not necessarily solid, but may be imaginary. For the purposes
of this section, a room may be defined as an entire free-stand-
ing structure or as a portion of a structure. Room definition
must be applied consistently within each system.
6.2 Air Balance
6.2.1 Design plans for a facility with a commercial
kitchen ventilation system shall include a table or diagram
indicating the design outdoor air balance (see example in
Appendix A). The design outdoor air balance shall indicate all
exhaust and replacement air for the facility, plus net exfiltra-
tion if applicable. Total replacement air airflow rate shall
equal total exhaust airflow rate plus the net exfiltration.
Note: Although individual replacement air sources need
not be 100% outdoor air, sufficient outdoor air must be intro-
duced into the system to compensate for each exhaust and
exfiltration component. For example, for 100 cfm (47 L/s)
transfer air from room A to room B to qualify as replacement
air, at least 100 cfm (47 L/s) outdoor air must be provided to
room A (e.g., as outdoor air to an environmental air system
serving room A, infiltration to room A, or transfer air from
another room).
6.2.2 Operation of systems where airflows can vary
(including, but not limited to, HVAC systems incorporating
variable air volume, systems with outdoor air economizer
control, or exhaust systems with variable airflow) shall be
controlled to comply with the requirements of this standard
over the full range of anticipated airflows. Additional air bal-
ance diagrams or tables shall be provided as necessary to indi-
cate compliance over the full range of anticipated airflow.
6.2.3 Where the design air balance relies upon transfer air
from a source beyond the facility’s control (e.g., air drawn
into an individual tenant’s facility from the common areas of
a shopping mall), this source shall be identified.
6.3 Pressure Differentials
6.3.1 The commercial kitchen ventilation system shall be
designed to establish pressure differentials to control odor
migration and to control dust, dirt, and insects in accordance
with the following criteria:
1. The kitchen of a food-service facility shall be maintained
under a negative pressure with respect to dining areas and
adjacent non-food areas.
2. A freestanding food-service facility (i.e., a food-service
facility that entirely occupies a single building) shall be
 maintained under a positive pressure with respect to
outdoors.
Exception: where migration of food odors to adjacent
interior rooms within the same tenancy would not
be objectionable. Display cooking under a hood
located in the dining area is not considered a
kitchen.
3. Where a food-service facility shares a party wall with an
adjacent non-food-service facility, such as a retail center or
a shopping mall, the food-service facility shall be main-
tained under a negative pressure with respect to outdoors
and the adjacent spaces.
Exception: where the separation between the food ser-
vice facility and the adjacent interior room is sealed
substantially airtight to prevent odor migration.
4. In shopping malls and other occupancies where a food-
service facility is open to another tenancy or to the mall
common area, the food-service facility may be under a
negative pressure with respect to the non-food-service
occupancy.
6.3.2 The pressure in any room in which a draft-hood
vented appliance, such as a gas water heater, is located shall
be maintained no lower than 0.02 inches of water column (5.0
Pa) below outdoor ambient pressure.
6.4 Internal Discharge Makeup Air
6.4.1 Where a hood has internal discharge makeup air, the
exhaust airflow required to meet this standard shall be the net
exhaust from the hood, calculated as follows:
(ENET = EHOOD – MAID)
where
ENET = net hood exhaust,
EHOOD = total hood exhaust,
MAID = makeup air, internal discharge.
ANSI/ASHRAE STANDARD 154-2003
6.4.2 The minimum required net exhaust shall be deter-
mined in accordance with Section 4.3 of this standard.
6.5 Draft Control
6.5.1 Air delivery shall be arranged to avoid cross-drafts,
which may impair hood performance.
6.5.2 Where openings are provided for non-fan-forced
transfer air and/or infiltration, such openings shall be sized for
air velocities not to exceed 500 fpm (2.54 m/s) based on the
free area of the opening. Such openings shall be arranged to
avoid creating drafts on personnel. Openings provided for
transfer air must remain open during system operation. Con-
sideration shall be given to minimizing air velocity when
openings are used as pass-through openings for prepared
food.
7. REFERENCES
1UL
710, Exhaust Hoods for Commercial Cooking Equip-
ment, Underwriters Laboratory, 333 Pfingsten Road,
Northbrook, IL, 60062, 1995.
2UL 705, Power Ventilators, Underwriters Laboratory, 333
Pfingsten Road, Northbrook, IL, 60062, 1994.
3UL 762, Outline of Investigation for Power Roof Ventilators
for Restaurant Exhaust Applications, Underwriters Lab-
oratory, 333 Pfingsten Road, Northbrook, IL, 60062,
1999.
4
AMCA 210, Laboratory Methods of Testing Fans for Rat-
ings, Air Movement and Control Association, 30 West
University Drive, Arlington Heights, IL 60004, 1999.
5
2001 ASHRAE Handbook—Fundamentals, American Soci-
ety of Heating, Refrigerating and Air-Conditioning
Engineers, Inc., Atlanta, GA 30339.
7
(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 that has not been subject to public review or a consensus process.)

APPENDIX A
This appendix provides an example of the type of design outdoor air balance referred to in Section 6.2.1.

TABLE A-1
Air Balance Table

Kitchen Systems Airflow In Airflow Out

• kitchen exhaust (KX) 4000
• makeup air (MUA) to hood 1500
• makeup air (MUA) to kitchen 1000
• HVAC supply (SUP) 800
TOTAL 3300 4000
Net = 4000 – 3300 = 700 transfer air (TA) from dining room
Dining Room Systems Airflow In Airflow Out
• outside air (OSA) 1900
• transfer air (TRA) to water closet (WC) 200
• supply air to kitchen (SUP) 800
• transfer air to kitchen (TRA) 700
TOTAL 1900 1700
Net = 1900 – 1700 = 200 exfiltration
Note: Units of either cfm or L/s can be assigned to the values in this example air balance as long as the same units are used throughout.

Figure A-1 Diagram for air balance example.

8 ANSI/ASHRAE STANDARD 154-2003

 POLICY STATEMENT DEFINING ASHRAEíS CONCERN
FOR THE ENVIRONMENTAL IMPACT OF ITS ACTIVITIES

ASHRAE is concerned with the impact of its membersí activities on both the indoor and outdoor environment. ASHRAEís
members will strive to minimize any possible deleterious effect on the indoor and outdoor environment of the systems and
components in their responsibility while maximizing the beneficial effects these systems provide, consistent with accepted
standards and the practical state of the art.
ASHRAEís short-range goal is to ensure that the systems and components within its scope do not impact the indoor and
outdoor environment to a greater extent than specified by the standards and guidelines as established by itself and other
responsible bodies.
As an ongoing goal, ASHRAE will, through its Standards Committee and extensive technical committee structure,
continue to generate up-to-date standards and guidelines where appropriate and adopt, recommend, and promote those new
and revised standards developed by other responsible organizations.
Through its Handbook, appropriate chapters will contain up-to-date standards and design considerations as the material is
systematically revised.
ASHRAE will take the lead with respect to dissemination of environmental information of its primary interest and will seek
out and disseminate information from other responsible organizations that is pertinent, as guides to updating standards and
guidelines.
The effects of the design and selection of equipment and systems will be considered within the scope of the systemís
intended use and expected misuse. The disposal of hazardous materials, if any, will also be considered.
ASHRAEís primary concern for environmental impact will be at the site where equipment within ASHRAEís scope
operates. However, energy source selection and the possible environmental impact due to the energy source and energy
transportation will be considered where possible. Recommendations concerning energy source selection should be made by
its members.
86495
PC 10/03