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IS 14608 (1999): Shipbuilding - Ventilation andAir-Teratment of Galleys and Pantries with CookingAppliances [TED 17: Shipbuilding]

Indian Standard

SHIPBUILDING-VENTILATIONAND AIR-TREATMENTOFGALLEYSANDPANTRIES

WITHCOOKINGAPPLIANCES

ICS 47.020.90

Q BIS 1999

BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAHZAFAR MARC

NEW DELHI 110002

Ahy 1999 Price Group 3

Shipbuilding Sectional Committee, TED 17

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Shipbuilding Sectional Committee had been approved by the Transport Engineering Division Council.

While formulating this standard assistance has been derived from IS0 9943 : 199 1 ‘Shipbuilding - Ventilation and air-treatment of galleys and pantries with cooking appliances’, issued by the International Organization for Standardization.

Users of this Indian Standard while observing the requirements of the standard, shall also ensure compliance wtth such statutory requirements. rules and regulations as may be applicable to the individual ship concerned.

Annexes A and B of this standard are for information only.

For the purpose of deciding whether a particular requirement of this standard is complied with, the final value. observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 ‘Rules for rounding off numerical values ( revised )‘. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

IS 14608 : 1999

Indian Standard

SHIPBUILDING - VENTILATION AND AIR-TREATMENT OF GALLEYS AND PANTRIES

WITH COOKING APPLIANCES

1 SCOPE

This standard specifies the design requirements and general considerations for the ventilation and air- treatment of galleys and pantries with cooking appliances on board merchant seagoing ships, when such ventilation and air-treatment is specified by the shipowner.

It applies for normal conditions in all waters except those encountered in extremely cold or hot climates ( that is with a lower or higher temperature than that stated in 2 ).

For the purposes of this Indian Standard, pantries with cooking appliances, referred to above, are those which contain appliances consuming more than the small amount of electrrcal power needed for coffee urns, hot-plates for keeping food warm, electric water boilers, etc.

2 DESIGN REQUlR0IENl-S

2.1 General

2.1.1 A separate supply air system shall be provided for the galley. This supply air system shall take in out- door air only,

2.1.2 A separate exhaust air system shall be provided for the galley, discharging the total airflow to the atmosphere.

2.1.3 The exhaust fan capacity shall be higher than that of supply fan and the difference shall be made up by natural ventilation.

2.1.4 The supply and exhaust air fans shall have the capability of being run at reduced as well as full speed in order to be able to operate with a reduced air volume under winter conditions,

2.1.5 The system shall be designed for the conditions as laid down under 2.3,2.4 and airflow as required in 3.

For a smaller galley, the supply air system may be connected to an air-conditioning system including other spaces. In such a case, reduced air volume shall be ‘achieved by means other than speed reduction of the fans; recirculated air from other spaces may be accepted. The approval of the appropriate authority for such arrangements is a precondition

2.2 Ordering Information

The purchaser shall provide the manufacturer with the following:

a) A plan showing the galley with its appliances, including air-cooled compressors, etc.

b) Rated power, heating medium, heat and humidity dissipation and hood if any, for the different cooking appliances; and

c) Simultaneity factor for the appliances (see 3.1.1 ).

2.3 Summer

The cooling power shall have the capability of cooling the supply airflow to 10°C below the outdoor condition of + 3 5’C and 70 percent relative humidity.

2.4 Winter

The heating power shall have the capability of heating the supply airflow to 20°C at an outdoor air temperature of -2O’C. This temperature rise of the supply airflow shall be obtained at the reduced speed of the fans.

3 -WCALCULATION

3.1 Supply Airflow

The supply airflow to the space shall be calculated using whichever of the calculations in 3.1.1 or 3.1.2 gives the highest value.

3.1.1 Calculation Based on Sensible Iieat

The sum of the airflow for evacuation of sensible heat emitted from the appliances, V,,, shall be calculated, in cubic metres per second, as follows:

where

L =

+,, =

c =

P =

simultaneity factor ( see Note 1 );

sensible heat emitted from theappliances, in kilowatts ( see Note 2 );

specific heat capacity of the air, equal to 1.01 kJ/( kg.K);

density of air at + 35’C, 70 percent FtH and 10 1.3 kPa, equal to 1.2 kg/m3; and

1

IS 14608 : 1999

6 t = difference between average temperature in the room and the supply air temperature, equal to 10 K.

NOTES

1 Simultaneity factor L means the ratio of operating and installed appliances in a galley. The factor is not to be

lower than 0.5.

Where spectfic data are not available, the following factors

may be used for calculation:

L = 1 for pantries;

L y 0.8 for galleys with up to 250 cooked meals served per day (cargo shops); and

L = 0.7 for galleys with more than 250 cooked meals served per day.

2 Where specific data are not available, values according

to Annex B, Table B-l, col 2 and 4, may be used for

calculation.

3.1.2 Calculation Based on Latent Heat

The sum of the airflow for evacuation of latent heat

emitted from the appliances, Vsl, shall be calculated, in cubic metres per second, as follows:

vq, = L x W@ cxpx6t

where

Q,, = latent heat emitted from theappliances, in kilowatts ( see Note ); and

L, c, p and 6t have the same meaning as in 3.1.1

NOTE - Where specific data are not available, values

according to Annex B, Table B-1, col 3 and 5 may be

used for calculation.

3.2 Exhaust Airflow

The quantity of the exhaust airflow shall be greater than that of the supply airflow ( see also A-2.3 ).

4 GUIDANCE AND GOOD PRACTICE

Some guidance and good practice in designing the ventilation of a galley are given in Annex A.

ANNEX A

( Foreword and Clause 4 )

( For information only )

GUIDANCE AND GOOD PRACTICE

A-l GENERAL

Special consideration should be paid to draughts. The planning of the galley and the arrangement of the exhaust and supply air terminal devices should be such that air movement in the areas occupied will, as far as possible, not have a velocity higher than 0.5 m/s.

Sensible heat higher than 130 W/m* emitted in the space wil: generally result in a galley with a less satisfactory working environment.

A-2 AIRDISTRIBUTION AND EQUIPMENT

A-2.1 Ventilation Ducts

A-2.1.1 Ducts provided for the ventilation of machinery spaces of galleys, car deck spaces, ro-ro cargo spaces or special category spaces should not pass through accommodation spaces, service spaces or control stations unless they comply with the conditions specified below:

a) The ducts are constructed of steel having a thickness of atleast 3 mm and 5 mm for ducts the widths or diameters of which are up to and

2

inclduing 300 mm and over 760 mm mspeciively. In the case of ducts, the widths or diameters of which are between 300 mm and 760 mm thick- ness should be obtained by interpolation;

b) The ducts are suitably supported and stiffened;

c) The ducts are fitted with automatic fire &pets close to the boundaries penetrated; and

d) The ducts are suitably insulated from the machinery spaces, galleys, car deck spaces, ro- ro cargo spaces or special category spaces to a point at least S m beyond each fire damper;

or

The ducts are constructed of steel in accordance with the above and are suitably insulated throughout the accommodation spaces, service spaces or control stations;

except that penetrations of main zone divisions should also comply with the requirements of A-2.1.3.

A-2.1.2 Ducts provided for ventilation to accom- modation spaces, service spaces or control stations

.

should not pass through machinery spaces, galleys, car deck spaces, ro-ro cargo spaces or special category spaces unless they comply with the conditions specified below:

a)

b)

4

The ducts are constructed of steel in accordance with A-2.1.1(a);

Automatic fire dampers are fitted close to the boundaries penetrated; and

The integrity of the machinery space, galley, car deck space, ro-ro cargo space or special category space boundaries is maintained at the penetrations;

or

The ducts are constructed of steel in accordance with A-2.1.1 ( a) and ( b ) and are suitably insulated within the machinery space, galley, car deck space, ro-ro cargo space or special category space;

except that penetrations of main zone divisions should also comply with the requirements as given in A-2.1.3.

A-2.1.3 Where in a passenger ship it is necessary that a ventilation duct passes through a main vertical zone division, a fail-safe automatic closing fire damper should be fitted adjacent to the division. The damper should also be capable of being manually closed from each side of the division. The operating position should be readily accessible tid be marked in red light-reflecting colour. The duct between the division and the damper should be of steel or other equivalent material and, if necessary, insulated to ensure that the requisite fire resistance is not impaired. The damper should be fitted on at least one side of the division with a visible indicator showing whether the damper is in the open position.

A-2.2 Distribution of Supply Airflow

The supply airflow should be distributed with consideration to the crew’s working areas. The air supply devices should be of types which can operate with no inconvenience to the crew.

The supply airflow should be arranged so that the exhaust air will not be affected and that mixing between supply and exhaust terminals is avoided.

The system should be so designed that the room temperature can be controlled during heating periods.

For vessels such as coal carriers and bulk carriers where the environment is usually dusty a water washing system at the suction of supply blower may be incorporated.

A-2.3 Distribution of,Exhaust Airflow

Equipment which emits heated and contaminated air

IS 14608 : 1999

( cooking appliances, griddle-plates, frying-pans ) should be equipped with a hood-type exhaust air terminal device.

These hoods should be equipped with grease driptrays and grease filters which are easy to clean and change. The hoods should be so designed that they will coliect and evacuate the air before it has diffused.

Other exhaust air terminal devices shall be easy to clean.

A plate with cleaning instructions for all exhaust air terminals should be displayed in the vicinity of hoods and other exhaust air terminals.

Where the ducts pass through accommodation spaces or spaces containing combustible materials, the exhaust ducts from galley ranges should be constructed of ‘A’ class divisions. Each exhaust duct should be fitted with:

- a grease trap readily removable for cleaning;

- a fire damper located in the lower end of the duct;

- arrangements, operable from within the galley, for shutting off the exhaust fans; and

- fixed means for extinguishing ‘a fire within the duct.

A-2.4 Pressure Considerations

The intention is that there should be a lower pressure in the galley than in adjoining accommodation spaces.

The ducts for supply and exhaust air should each have a preset damper to ensure a proper air balance between the galley and the adjoining spaces. In some cases, it may be necessary to install transfer air device(s), for example, in connection with serving hatches.

An excess airflow, which compensates filter and duct fouling, should be considered.

A-3 FANSANDOUTDOORAIRFILTERS

It should not be possible to run the supply air fans alone or at a higher capacity than the fans for exhaust air. The supply and exhaust air fans should be switched jointly.

The motors for the exhaust air fans should be placed outside the air stream in order to prevent grease deposits and fire risk

The casing of the exhaust air fans should have inspection covers and be provided with drain outlets at the lowest part.

The air supplied from outside should be filtered by an appropriate filter.

The use of more efficient filters may be considered

3

IS 14608 : 1999

for ships with dusty cargoes.

A4 EXHAUST AIR DUCTING

Exhaust ducts should wherever possible be positioned outside accommodation areas. Where this is not posable. they should be tire-proofed to the appropriate tire protection standard and bc under negative pressure.

Hort/.ontal exhaust air ducts should have inspection covers. be as short as possible and be provided with dram outlets at the lowest part.

If exhaust au ducting is led through cold zones of the ship, heat insulation should be provided to eliminate the possibihty of condensation in the ducting.

Additional exhaust air flows for dishwashing machines with direct exhaust should be fitted.

The levels and positions of the exhaust air discharge opening and of the air intake for the accommodation and engine room should be such that mixing is not possible.

The pollution to the environment under the influence of different winds should be considered.

A-S SOUND

The A-weighted sound pressure level from the air distributing system measured 1 m from the air termmal device should not exceed 75 dB (A).

4

IS 14608 : 1999

ANNEX B

( Foreword and Clauses 3.1.1 and 3.1.2 )

( For information only )

SENSIBLE AND LATENT HEAT EMISSION OF GALLEY APPLIANCES TO ROOM

The sensible and latent heat emission from each value given in co1 2, 3, 4 and 5, as appropriate, in appliance in the galley is obtained by multiplying the Table B- 1, by the rated power of the appliance.

Table B-l

Type of Appliance Electrically Heated Appliances Appliances Heated by

Steam and Hot Water

Sensible Heat Latent Heat Sensible Heat Latent Heat

Emission Emission Emission Emission

6,. $41 Qs. %I kWIkW kW/kW kWlkg kW/kg

(1) (2) (3) (4) (5)

cooking kettle (lid movable) 0.04 1 0.07 0.026 0.044

Eooking kettle 0.05 0.029 0.038 0.02

steamer 0.029 0.052 0.017 0.029

Pressure steamer 0.046 0.07 0.029 0.041

Pressure pass-through steamers 0.041 0.052 0.026 0.033

Hot air steamers 0.058 0.267 0.035 0.162

Pressureless steamer 0.105 0.302

Tilting frying-pan 0.377 0.337

Griddle-plates (rang&) 0.377 0.337

Grill unit 0.732 0.174

Baking and roasting ovens 0.383 0.157

Convection oven 0.105 0.302

Continuous boiling ovens 0.256 0.232

Paternoster boiling ovens 0.198 0.035

Cooking kettle with mechanical stirrer 0.18 0.163

Deep fat fryers 0.093 0.715

Continuous deep fat fryers 0.041 0.523

Ranges 0.418 0.081

Stock pot 0.418 0.081

Microwave oven 0.279 0.012

Continuous microwave oven 0.1 I6 0.024

Bain-marie 0.106 0 314

Hot food distribution counters 0.562 0.343

Warming cabinet 0.349

Refrigerator 0.726

Kitchen machines 0.174

Conveyors 1 _. _-

Cafeteria hot food dtstrlbution

appllanccs

Cafeteria hot food cirstnbutlon

NO’I’F. .- Given values are mean values for the cooking period, not for the start-up of the cooking period.

5

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This Indian Standard has been developed from Dot : No. TED 17 ( 80 )

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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