ASTM F1964-21

Standard Test Method for Performance of Pressure Fryers

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to floor model natural gas and electric pressure fryers.  
1.3 The fryer can be evaluated with respect to the following:  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity (10.9).  
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 28-Feb-2021
• ICS: 91.040.20 - Buildings for commerce and industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Overview

ASTM F1964-21: Standard Test Method for Performance of Pressure Fryers establishes a comprehensive procedure for evaluating the energy consumption and cooking performance of floor model natural gas and electric pressure fryers. Developed by ASTM International, this standard delivers an essential benchmarking method for energy efficiency and production capacity, guiding food service operators in fryer selection and energy management.

This test method focuses on pressure fryers and kettle fryers, utilizing measurements such as energy input rate, preheat energy and time, idle and pilot energy rates, cooking energy efficiency, and production capacity. By providing standardized evaluation criteria, ASTM F1964-21 supports energy conservation initiatives and operational effectiveness in commercial food service settings.

Key Topics

ASTM F1964-21 addresses the following critical test areas for evaluating fryer performance:

• Energy Input Rate: Confirms the fryer operates at the manufacturer’s nameplate rating, ensuring proper energy delivery.
• Temperature Calibration: Verifies that the fryer achieves and sustains the specified cooking temperature, enhancing food safety and product quality.
• Preheat Energy and Time: Measures the energy used and time required to reach operational temperatures, aiding in energy demand management.
• Idle and Pilot Energy Rates: Quantifies energy consumed during periods when the fryer is not cooking, allowing operators to estimate standby energy usage.
• Cooking Energy Rate and Efficiency: Assesses how effectively the fryer uses energy when cooking under heavy load conditions, guiding efficient equipment selection.
• Production Capacity: Determines the fryer's output rate, helping operators match equipment to their specific food production needs.

Applications

The test results generated by ASTM F1964-21 are primarily intended to benefit commercial kitchens and food service operations in the following ways:

• Fryer Selection: Food service operators can use performance data to choose fryers with the right balance of energy efficiency and capacity for their business needs.
• Operational Optimization: The standard provides benchmarks for managing energy use during preheat, idle, and cooking phases, supporting efforts to reduce utility costs.
• Energy Efficiency Programs: Restaurants and institutions focused on sustainability can use these metrics to select equipment that aligns with energy conservation goals.
• Regulatory Compliance: Following standardized testing methods helps demonstrate compliance with international principles and supports transparency in equipment performance reporting.

Related Standards

ASTM F1964-21 references and aligns with several other key standards for fryer performance and data accuracy, including:

• ANSI Z83.11: Gas Food Service Equipment standard for safety and performance of energy-consuming appliances.
• AOAC Official Action 950.46: Method for determining moisture content of meat and meat products, used for evaluating cooking outcomes.
• ASHRAE 2-1986 (RA90): Engineering analysis methodology for experimental data, ensuring precision and reliability in measurements.

Collectively, these standards ensure that the evaluation process is robust, repeatable, and internationally recognized.

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By implementing ASTM F1964-21, food service professionals gain a standardized method for assessing pressure fryer energy performance, promoting informed purchasing and sustainable kitchen operations. This standard directly supports energy management, cost reduction, and improved kitchen efficiency, making it an essential resource in the commercial food equipment sector.

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1964 − 21 An American National Standard
Standard Test Method for
Performance of Pressure Fryers
This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 ASHRAE Standard:
ASHRAE 2-1986 (RA90)Engineering Analysis of Experi-
1.1 This test method evaluates the energy consumption and
mental Data
cooking performance of pressure and kettle fryers. The food
service operator can use this evaluation to select a fryer and
3. Terminology
understand its energy efficiency and production capacity.
3.1 Definitions:
1.2 Thistestmethodisapplicabletofloormodelnaturalgas
3.1.1 pressure fryer, n—an appliance with a deep kettle
and electric pressure fryers.
containing oil or fat and covered by a heavy, gasketed lid with
a pressure valve; the appliance kettle operates between 10 and
1.3 Thefryercanbeevaluatedwithrespecttothefollowing:
12 psig (69 and 83 kPa).
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
3.2 Definitions of Terms Specific to This Standard:
1.3.3 Idle energy rate (10.5),
3.2.1 cold zone, n—the volume in the fryer below the
heating elements or heat exchanger surface designed to remain
1.3.4 Pilot energy rate (10.6, if applicable),
cooler than the cook zone.
1.3.5 Cooking energy rate and efficiency (10.9), and
1.3.6 Production capacity (10.9). 3.2.2 cookingenergy,n—totalenergyconsumedbythefryer
asitisusedtocookbreadedchickenproductunderheavy-and
1.4 The values stated in inch-pound units are to be regarded
light-load conditions.
as standard. The SI units given in parentheses are for informa-
3.2.3 cooking energy effıciency, n—quantity of energy im-
tion only.
parted to the chicken during the cooking process expressed as
1.5 This standard does not purport to address all of the
a percentage of the quantity of energy input to the fryer during
safety concerns, if any, associated with its use. It is the
the heavy tests.
responsibility of the user of this standard to establish appro-
3.2.4 cooking energy rate, n—average rate of energy con-
priate safety, health, and environmental practices and deter-
sumed by the fryer while cooking a heavy load of chicken.
mine the applicability of regulatory limitations prior to use.
3.2.5 cook zone, n—the volume of oil in which food is
1.6 This international standard was developed in accor-
cooked.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
3.2.6 energy input rate, n—peak rate at which a fryer
Development of International Standards, Guides and Recom-
consumes energy (Btu/h (kJ/h) or kW), typically reflected
mendations issued by the World Trade Organization Technical
during preheat.
Barriers to Trade (TBT) Committee.
3.2.7 idle energy rate, n—average rate of energy consumed
(Btu/h (kJ/h) or kW) by the fryer while holding or idling the
2. Referenced Documents
frying medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consump-
2.1 ANSI Standard:
ANSI Z83.11Gas Food Service Equipment tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu
(kJ) or kWh) by the fryer while preheating the frying medium
1 from ambient room temperature to the calibrated thermostat(s)
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on set point.
Productivity and Energy Protocol.
Current edition approved March 1, 2021. Published May 2021. Originally
approved in 1999. Last previous edition approved in 2019 as F1964–11 (2019).
DOI: 10.1520/F1964-21. Available from American Society of Heating, Refrigerating, and Air-
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1964 − 21
3.2.10 preheat rate, n—the average rate (°F/min (°C/min)) canbeusedbyfoodserviceoperatorsintheselectionoffryers,
at which the frying medium temperature is heated from as well as for the management of a restaurants’ energy
ambient temperature to the fryer’s calibrated thermostat(s) set demands.
point.
5.7 Production capacity is used by food service operators to
3.2.11 preheat time, n—timerequiredforthefryingmedium choose a fryer that matches their food output requirements.
to preheat from ambient room temperature to the calibrated
thermostat(s) set point.
6. Apparatus
3.2.12 production capacity, n—maximum rate (lb/h (kg/h))
6.1 Analytical Balance Scale, for measuring weights up to
at which a fryer can bring the specified food product to a
25 lb, with a resolution value of 0.01 lb (0.004 kg) and an
specified cooked condition.
uncertainty of 0.01 lb (0.004 kg).
3.2.13 uncertainty, n—measure of systematic and precision
6.2 Barometer, for measuring absolute atmospheric
errors in specified instrumentation or measure of repeatability
pressure, to be used for adjustment of measured gas volume to
of a reported test result.
standard conditions. The barometer shall have a resolution
value of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg
4. Summary of Test Method
(670 Pa).
4.1 The fryer under test is connected to the appropriate, 6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
metered energy source. The measured energy input rate is mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
determinedandcheckedagainsttheratedinputbeforecontinu- from the floor and with the capacity to operate at a nominal
ing with testing.
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
linear metre) of active hood length. This hood shall extend a
4.2 The frying medium temperature in the cook zone is
minimumof6in.(152mm)pastbothsidesandthefrontofthe
monitored at a location chosen to represent the average
cooking appliance and shall not incorporate side curtains or
temperature of the frying medium while the fryer is idled at
partitions. Makeup air shall be delivered through the face
325°F(163°C).Fryertemperaturecalibrationto325°F(163°C)
registers or from the space, or both.
isachievedatthelocationrepresentingtheaveragetemperature
6.4 Convection Drying Oven,withtemperaturecontrolledat
of the frying medium.
215 to 220°F (100 6 3°C), used to determine moisture content
4.3 The preheat energy and time and idle energy rate are
of both the raw and cooked food product.
determined while the fryer is operating with the thermostat(s)
6.5 Data Acquisition System, for measuring energy and
set at a calibrated 325°F (163°C). The rate of pilot energy
temperatures, capable of multiple temperature displays updat-
consumption also is determined, when applicable, to the fryer
ing at least every 2 s.
under test.
6.6 Fry Basket, chrome-plated steel construction, supplied
4.4 Energy consumption and time are monitored while the
bythemanufacturerofthefryerundertest.Atleasttwobaskets
fryer is used to cook breaded chicken. Cooking energy
are required to test each pressure fryer according to this
efficiency, cooking energy rate, and production capacity are
standard.
determined for heavy-load cooking tests.
6.7 Gas Meter, for measuring the gas consumption of a
5. Significance and Use
fryer, shall be a positive displacement type with a resolution
3 3
value of at least 0.01 ft (0.0003 m ) and a maximum
5.1 The energy input rate test is used to confirm that the
uncertainty no greater than 1% of the measured value for any
fryer under test is operating in accordance with its nameplate
3 3
demandgreaterthan2.2ft /h(0.06m ).Ifthemeterisusedfor
rating.
measuring the gas consumed by the pilot lights, it shall have a
3 3
5.2 Fryer temperature calibration is used to ensure that the
resolution value of at least 0.01 ft (0.0003 m ) and a
fryer being tested is operating at the specified temperature.
maximum uncertainty no greater than 2% of the measured
Temperature calibration also can be used to evaluate and
value.
calibrate the thermostat control dial.
6.8 Pressure Gage, for monitoring gas pressure, with a
5.3 Preheat energy and time can be used by food service
rangefrom0to15in.H O(0to3.7kPa),aresolutionvalueof
operators to manage their restaurants’ energy demands, and to
0.5in.H O(125Pa),andamaximumuncertaintyof1%ofthe
estimate the amount of time required for preheating a fryer.
measured value.
5.4 Idle energy rate and pilot energy rate can be used to
6.9 Stopwatch, with a 1-s resolution.
estimate energy consumption during noncooking periods.
6.10 Temperature Sensor, for measuring natural gas tem-
5.5 Preheat energy, idle energy rate, pilot energy rate, and
perature in the range from 50 to 100°F with an uncertainty of
heavy-load cooking energy rates can be used to estimate the
61°F.
fryer’senergyconsumptioninanactualfoodserviceoperation.
6.11 Thermocouple(s),Teflon™-insulated,24gage,thermo-
5.6 Cooking energy efficiency is a direct measurement of couples capable of immersion with a range from 50 to 400°F
fryer efficiency at different loading scenarios.This information and an uncertainty of 62°F (1.1°C).
F1964 − 21
6.12 Thermocouple Probe(s), “fast response” Type T or shall be based on 300 cfm per linear foot (460 L/s per linear
Type K thermocouple probe, ⁄16 in. or smaller diameter, with metre) of hood length. The associated heating or cooling
a 3–s response time, capable of immersion with a range from systemshallbecapableofmaintaininganambienttemperature
30 to 250°F and an uncertainty of 62°F (1.1°C). of 75 6 5°F (24 6 3°C) within the testing environment when
the exhaust system is operating.
6.13 Watt-Hour Meter, for measuring the electrical energy
consumptionofafryer,shallhavearesolutionvalueofatleast 9.2 Connect the fryer to a calibrated energy test meter. For
10 W/h and a maximum uncertainty no greater than 1.5% of gas installations, a pressure regulator shall be installed down-
the measured value for any demand greater than 100 W. For stream from the meter to maintain a constant pressure of gas
any demand less than 100 W, the meter shall have a resolution for all tests. Both the pressure and temperature of the gas
valueofatleast10W/handamaximumuncertaintynogreater supplied to a fryer, as well as the barometric pressure, shall be
than 10%. recorded during each test so that the measured gas flow can be
corrected to standard conditions. For electric installations, a
7. Reagents and Materials
voltage regulator may be required to maintain a constant
“nameplate” voltage during tests if the voltage supply is not
7.1 Enriched Flour—Order a sufficient quantity of all-
within 62.5% of the manufacturer’s nameplate voltage.
purpose, enriched white flour to conduct the heavy load tests.
9.3 For a gas fryer, adjust (during maximum energy input)
7.2 Chicken—Order sufficient quantity of frozen, 5-oz (142
the gas supply pressure downstream from the fryer’s pressure
g), whole meat, boneless, skinless chicken breasts to conduct
regulator to within 62.5% of the operating manifold pressure
the cooking tests.
specified by the manufacturer. Make adjustments to the fryer
7.3 Cooling Racks—Stainless steel construction, measuring
following the manufacturer’s recommendations for optimizing
18 by 26 in. (46 by 66 cm), by 1-in. (2.5 cm) high, to be used
combustion. Proper combustion may be verified by measuring
for draining chicken.
air-free carbon monoxide (CO) in accordance with ANSI
7.4 Bucket—Food grade, 5-gal (18.9 L) bucket for coating Z83.11.
the chicken pieces in a dipping solution.
9.4 For an electric fryer, confirm (while the fryer elements
7.5 Breading Bin, or Food Storage Box—made from food- are energized) that the supply voltage is within 62.5% of the
gradeplastic,measuring18by26by9in.(46by66by23cm) operating voltage specified by the manufacturer. Record the
for coating the chicken pieces in flour breading. test voltage for each test.
7.6 Frying Medium—Shall be 100% pure vegetable oil.
NOTE 2—This test method is intended to evaluate the performance of a
New frying medium shall be used for each fryer tested in fryeratitsratedgaspressureorelectricvoltage.Ifanelectricfryerisrated
dual voltage (that is, designed to operate at either 208 or 240 V with no
accordance with this test method.The new frying medium that
changeincomponents),thevoltageselectedbythemanufacturerortester,
has been added to the fryer for the first time shall be heated to
or both, shall be reported. If a fryer is designed to operate at two voltages
325°F (163°C) at least once before any test is conducted.
without a change in the resistance of the heating elements, the perfor-
mance of the fryer (for example, preheat time) may differ at the two
NOTE 1—Generic all-vegetable oil (soybean oil) has been shown to be
voltages.
an acceptable product for testing.
9.5 Make fryer ready for use in accordance with the
7.7 Sheet Pans—Measuring 18 by 26 by 1 in. (46 by 66 by
manufacturer’s instructions. Clean fryer by “boiling” with the
2.5 cm), for use in holding the chicken.
manufacturer’s recommended cleaner and water and then
7.8 Tongs—Heavy-duty, 15-in. (38 cm) tongs for holding
rinsing the inside of the fry pot thoroughly.
hot pieces of chicken.
9.6 To prepare the fryer for temperature calibration, attach
an immersion-type thermocouple in the fry pot before begin-
8. Sampling of Test Units
ning any tests. The thermocouple used to calibrate the fryer
8.1 Fryer—A representative production model shall be se-
shallbelocatedwithin1in.(2.5cm)ofthetipofthethermostat
lected for performance testing.
probe. If it is not possible to locate a thermocouple near the
thermostat probe, position the thermocouple at the rear of the
9. Preparation of Apparatus
fry pot, 2 in. (5 cm) below the oil fill line and ⁄2 in. (1.3 cm)
9.1 Installtheapplianceinaccordancewiththemanufactur- from rear wall of the fry pot.
er’sinstructionsundera4-ft(1.2m)deepcanopyexhausthood
10. Procedure
mounted against the wall with the lower edge of the hood 6 ft,
6 in. (1.98 m) from the floor. Position the fryer with the front 10.1 General:
edge of frying medium inset 6 in. (15 cm) from the front edge 10.1.1 Forgasfryers,recordthefollowingforeachtestrun:
of the hood at the manufacturer’s recommended working 10.1.1.1 Higher heating value,
height. The length of the exhaust hood and active filter area 10.1.1.2 Standard gas pressure and temperature used to
shallextendaminimumof6in.(15cm)pasttheverticalplane correct measured gas volume to standard conditions,
of both sides of the fryer. In addition, both sides of the fryer 10.1.1.3 Measured gas temperature,
shall be a minimum of 3 ft (0.9 m) from any side wall, side 10.1.1.4 Measured gas pressure,
partition,orotheroperatingappliance.Adripstationpositioned 10.1.1.5 Barometric pressure,
next to the fryer is recommended. The exhaust ventilation rate 10.1.1.6 Ambient temperature, and
F1964 − 21
10.1.1.7 Energy input rate during or immediately prior to measured temperature at the frying medium sensor location is
test. 325 6 5°F (163 6 3°C).
NOTE3—Useofacalorimeterorgaschromatographinaccordancewith 10.4 Preheat Energy and Time:
accepted laboratory procedures is the preferred method for determining
10.4.1 Ensure that the frying medium is loaded to the
the higher heating value of gas supplied to the fryer under test. It is
indicated fryer fill line. Record the frying medium temperature
recommended that all testing be performed with gas having a higher
3 3 and ambient kitchen temperature at the start of the test. The
heating value of 1000 to 1075 Btu/ft (37300 to 40100 kJ/m ).
frying medium temperature shall be 75 6 5°F (24 6 3°C) at
10.1.2 For gas fryers, add electric energy consumption to
the start of the test.
gas energy for all tests, with the exception of the energy input
10.4.2 Withthefrypotuncovered,turnthefryeronwiththe
rate test (see 10.2).
temperature controls set to attain a temperature within the
10.1.3 For electric fryers, record the following for each test
frying medium of a calibrated 325°F (163°C). The fryer shall
run:
remain uncovered throughout this preheat test.
10.1.3.1 Voltage while elements are energized,
10.4.3 Begin monitoring energy consumption, time, and
10.1.3.2 Ambient temperature, and
temperature as soon as the fryer is turned on. For a gas fryer,
10.1.3.3 Energy input rate during or immediately prior to
the preheat time shall include any delay between the time the
test run.
unit is turned on and the burners actually ignite. Preheat is
10.1.4 For each test run, confirm that the peak input rate is
judged complete when the temperature at the monitored
within 65% of the rated nameplate input. If the difference is
location reaches 325°F (163°C).
greater than 5%, terminate testing and contact the manufac-
turer. The manufacturer may make appropriate changes or 10.5 Idle Energy Rate:
adjustments to the fryer.
10.5.1 Allow the frying medium to stabilize at 325 6 5°F
(163 6 3°C) for at least 60 min after the last thermostat has
10.2 Energy Input Rate:
commenced cycling about the thermostat set point.
10.2.1 Load the fryer with oil to the indicated fill line and
10.5.2 After a minimum 60 min stabilization period, wait
turn the fryer on with the temperature controls set to 325°F
for the fryer to reach the top of a thermal cycle (units with
(163°C). If the fryer does not have an indicated fill line, fill to
proportional controls) or the heater cycle off (units with
the manufacturer’s recommended weight witha5% tolerance
snap-action controls), then immediately start monitoring
ofoil.Afterthefryerhasbeenpreheated,useasharpietomark
elapsed time, vat temperature(s) and energy consumption.
⁄4 in. above the oil level to indicate a fill line. For any test, oil
10.5.3 The idle energy rate test shall be run for a minimum
must be added to the fryer if the oil level drops below ⁄2 in.
of 2 h and include a minimum of 10 complete thermal cycles
below the manufacturer’s recommended hot fill line.
or heater cycles. After the test period (either2hor10
10.2.2 Let the fryer run until the burner or heating element
thermal/heater cycles, whichever is longer), end the test. If the
firstcyclesoff.Calculatetheinputrateforthelast3minbefore
test unit does not exhibit clear thermal cycles, then the test
the burner or heating element cycles off.Adjustments to input
shall be run for 3 h.
rate may be made by adjusting gas manifold pressure (gas
fryers).
NOTE 4—Models with proportional controls may not exhibit distinct
10.2.3 Confirmthatthemeasuredinputrateorpower(Btu/h
heater cycles. The intent of the test is to accurately represent the average
(kJ/h) for a gas fryer or kWfor an electric fryer) is within 5% energy consumption of the holding cabinet, while minimizing any error
that may be introduced as a result of capturing partial thermal cycles.
oftheratednameplateinputorpower(itistheintentofthistest
method to evaluate the performance of a fryer at its rated
10.5.4 Monitorandrecordthetimeelapsed,numberofduty
energy input rate). If the difference is greater than 5%,
cycles and energy consumed between the first and last duty
terminate testing and contact the manufacturer. The manufac-
cycle. For gas fryers, monitor and record all electric energy
turermaymakeappropriatechangesoradjustmentstothefryer
consumed during the idle test.
or supply another fryer for testing.
10.6 Pilot-Energy Consumption (Gas Models with Standing
10.3 Calibration:
Pilots):
10.3.1 Ensure that the frying medium is loaded to the
10.6.1 Where applicable, set the gas valve controlling the
indicatedfryerfillline.Preheatto325°F(163°C)andallowthe
gas supply to the appliance at the pilot position. Otherwise set
fryer to stabilize for 30 min before beginning temperature
the temperature controls to the off position.
calibration.
10.6.2 Light and adjust pilots in accordance with the manu-
10.3.2 The frying medium temperature shall be measured
facturer’s instructions.
by attaching a calibrated immersion-type thermocouple in the
10.6.3 Record gas reading, electric energy consumed, and
cook zone as detailed in 9.6.The median temperature recorded
time before and after a minimum of8hof pilot operation.
over three complete thermostat cycles at this point shall be
considered as the average temperature for the frying medium. 10.7 Test Product Preparation:
10.3.3 Where required, adjust the fryer temperature con- 10.7.1 Prepareenoughchickenforaminimumof4testruns
trol(s) to calibrate the fryer at an average frying medium of the heavy-load tests. The heavy-load size is determined by
temperature of 325 6 5°F (163 6 3°C). Record the frying the manufacturer’s stated capacity for the fryer, based on eight
medium temperature over three cycles and average the tem- chicken breasts for every head of chicken that the fryer can
peratures over the three cycles to verify that the average cook at one time (see Table 1).
F1964 − 21
TABLE 1 Sample Heavy-Load Sizes Based on Nominal Oil
10.8.2 After the 60-min stabilization, vigorously stir the
Capacity
coldzonewithalongspoonorequivalentuntilthetemperature
Fryer Nominal Heavy-Load Size, Heavy-Load
at the bottom of the cold zone is within 10°F (5°C) of the
Chicken Capacity Number of Pieces Weight
temperature at the center of the cook zone (fryers with cold
2-head 16 ± 1 5.0 ± 0.5 lb
zones).Allowthefryertostabilizefor15 65minafterstirring
(2.3 ± 0.3 kg)
4-head 32 ± 2 10.0 ± 0.5 lb the cold zone.
(2.3 ± 0.3 kg)
6-head 48 ± 3 15.0 ± 0.5 lb
NOTE 9—While it is recognized that stirring the cold zone is not
(2.3 ± 0.3 kg)
practiced in industry, it is included in this test method because stirring
8-head 64 ± 4 20.0 ± 0.5 lb
providesasimplewaytoeliminatethevariationsincold-zonetemperature
(2.3 ± 0.3 kg)
that could cause a significant fluctuation in the measured cooking-energy
efficiency.To make the cooking-energy efficiency test repeatable, the cold
zone must be at the same temperature when beginning each test. This is
accomplished with minimal time and effort through manual stirring.
10.7.2 The chicken may be thawed by immersing it in cold
10.8.3 Prepare the dipping solution by cooling tap water
running water. Place the chicken in a single layer onto a drip
with ice to achieve a water temperature between 45 and 50°F
rack on a sheet pan and cover with plastic wrap. Place the
(7 and 10°C). Pour the solution in a food grade bucket.
covered chicken in the refrigerator and allow it to stabilize at
10.8.4 Pour enough flour to fill the breading bin half-way.
38 to 40°F (3 to 4°C).
Allow to stabilize at room temperature.
NOTE 5—Unless the chicken has been continuously held below 40°F
10.8.5 Remove the chicken pieces from the refrigerator and
(4°C), it may be unsafe and should not be eaten.
immerse briefly in the dipping solution. Remove the chicken
10.7.3 Separate the chicken into individual load batches,
pieces from the solution and allow to drip briefly over the
based on eight pieces for head of chicken that the fryer can
dipping container. Transfer the dipped pieces of chicken to the
cook at one time. The weight of the uncooked chicken breasts
breading bin. Ensure that each piece is evenly coated on all
shall be 2.4 6 0.1 lb (1.1 6 0.1 kg) per each group of eight
sides.Thebreadedchickenshallweigh2.5 60.1lb(1.1 60.1
chicken breasts. If it is not possible to find eight chicken
kg) for every group of 8 pieces. The total load weight shall
breasts that weigh 2.4 6 0.1 lb (1.1 6 0.1 kg), then add or
meet the specifications in Table 1. Record the total initial
remove no more than one chicken breast to the group until the
weight of the chicken load.
target weight is met.
10.8.6 Insert high gauge thermocouples into the thickest
10.7.4 Monitortheinternaltemperatureofasamplepieceof
partsoftwoofthechickenbreastsforeachfryerheadandwrap
chicken with a thermocouple probe. Its internal temperature
them around the chicken piece to prevent the thermocouple
must reach 38 to 40°F (3 to 4°C) before the chicken can be
from coming out during cooking. The average chicken tem-
removedfromtherefrigeratorandbreaded.Ifnecessary,adjust
perature shall be 50 6 5°F (10 6 3°C) at the start of the
the refrigerator temperature to achieve this required internal
cooking test, before being loaded into the fryer.
temperature.
10.8.7 Estimateacooktimeforaheavy-loadofchicken.Set
NOTE 6—If the chicken is not cooked within 24 h, it should be covered
the timer on the fryer to this estimated cook time (fryers with
withplasticwrap.Thawedchickenshouldnotbestoredintherefrigerator
timers).
for more than one week.
10.8.8 Load the chicken into the fryer as follows:
10.7.5 Randomly select 4 raw pieces of chicken for mois-
10.8.8.1 For fryers with frying racks, place the breaded
ture content determination in accordance with the moisture
chicken pieces onto the fry rack(s). When the fryer has cycled
content determination procedure in Annex A2. Place the
off, immediately load the racks into the fryer per the manufac-
sample in a self-sealing bag in the freezer unless the moisture
turer’s instructions. Start monitoring time and fryer energy
content test is run immediately. This will be used for deter-
consumption when the racks are loaded into the fryer.
mining the energy of vaporization component of the cooking
energy efficiency equation.
10.8.8.2 For fryers with open fry baskets, lower the empty
basket into the oil.When the fryer has cycled off, immediately
10.8 Cook Time Determination:
start methodically dropping the pieces into the oil on even
NOTE 7—This is a trial-and-error procedure and may take several
intervals. Start monitoring time and fryer energy consumption
iterations to obtain the correct cook time.
whenthefirstchickenpiecesareloadedintothefryer.Loading
10.8.1 Ensure that the frying medium is loaded to the
time shall be no more than 15s for each head of chicken (for
indicated fryer fill line. Confirm that the frying medium
example, 60s for a 4-head fryer). Immediately after loading,
temperature is 325 6 5°F (163 6 3°C) as calibrated in 10.3.
vigorously stir the chicken pieces for 5s to minimize product
Allow the fryer to stabilize for 60 min at 325°F (163°C), then
clumping.
briefly submerge the frying basket or rack(s) into the oil,
10.8.9 Close and latch the lid per manufacturer’s instruc-
remove, and allow the basket(s) or rack(s) to drip over the
tions. If necessary, tighten the lid spindle (or handle) to
fryer.
properly secure and seal the lid.
NOTE 8—Submerging the frying baskets or racks provides a coating of 10.8.10 Activate the fryer’s cook timer.
oil that inhibits food sticking to the containers and facilitates removal of
the cooked food product. This procedure should be followed at the NOTE10—Manypressurefryersrequirethetimertobeactivatedbefore
beginning of every cook-time determination test. it will allow pressure to build in the cooking container.
F1964 − 21
the cooked food product. This procedure should be followed at the
10.8.11 Monitor the temperature of the chicken during
beginning of every cook-time determination test.
cooking.Whenthetemperatureofthecoldestpieceapproaches
165°F, then cancel the cooking cycle and commence depres-
10.9.4 After the 60-min stabilization, vigorously stir the
surizing the cooking vessel.
coldzonewithalongspoonorequivalentuntilthetemperature
10.8.12 Wait for the cooking container to depressurize
at the bottom of the cold zone is within 10°F (5°C) of the
before attempting to open the lid.
temperature at the center of the cook zone (fryers with cold
zones).Allowthefryertostabilizefor15 65minafterstirring
NOTE11—Iftheactualcooktimehaselapsedbeforethetimesetonthe
the cold zone.
fryer’s cook timer, it may be necessary to override the fryer’s cook timer
in order to commence depressurization of the cooking vessel. Depressur-
10.9.5 Prepare the dipping solution by cooling tap water
ization times may vary from fryer to fryer.
with ice to achieve a water temperature between 45 and 50°F
10.8.13 Lift the basket and allow to drain over the fryer for
(7 and 10°C). Pour the solution in a food grade bucket.
approximately15s.Pourthecontentsofthebasketontoasheet
10.9.6 Pour enough flour to fill the breading bin half-way.
pan.
Allow to stabilize at room temperature.
10.8.14 Measure and record the temperature of two ran-
10.9.7 Remove the chicken pieces from the refrigerator and
domly selected pieces per head of chicken by inserting a fast
immerse briefly in the dipping solution. Remove the chicken
response thermocouple probe into a thick (meaty) portion of
pieces from the solution and allow to drip briefly over the
each piece. The additional temperatures shall be recorded
dipping container. Transfer the dipped pieces of chicken to the
within 5 min of removing the chicken from the cooking oil.
breading bin. Ensure that each piece is evenly coated on all
The minimum chicken breast temperature shall be greater than
sides. The total load weight shall meet the specifications in
165°F (74°C). If the internal temperature of any piece is lower
Table 1. Record the total initial weight of the chicken load.
than 165°F (74°C), then the increase cook time and repeat
10.9.8 Measure and record the temperature of 4 randomly
10.8.3 – 10.8.13.
selectedchickenpieces.Theaveragechickentemperatureshall
10.8.15 Weigh and record the weight of the cooked load.
be 50 6 5°F (10 6 3°C) at the start of the cooking test, before
The weight loss shall be 27 62%.
being loaded into the fryer.
10.8.16 Clean the fry basket(s) or rack(s) of debris between
10.9.9 Set the fryer’s cook timer for the time determined
loads, making sure to remove any food that may be stuck on
during the cook time determination test (10.8).
the inside of the basket.
10.9.10 Load the chicken into the fryer as follows:
10.8.17 If the percent weight loss is not 27 6 2%, repeat
10.9.10.1 For fryers with frying racks, place the breaded
10.8.3 – 10.8.16, adjusting the total cooking time to attain the
chicken pieces onto the fry rack(s). When the fryer has cycled
27 6 2% weight loss. Subsequent loads may be inserted into
off, immediately load the racks into the fryer per the manufac-
the fryer when the oil temperature has returned to 325 6 5°F
turer’s instructions. Start monitoring time and fryer energy
(163 6 3°C).
consumption when the racks are loaded into the fryer.
10.8.18 Record the final cooking time as the total time the
10.9.10.2 For fryers with open fry baskets, lower the empty
chicken pieces are submerged in the cooking oil. Use the
basket into the oil.When the fryer has cycled off, immediately
cooking time for the cooking energy efficiency determination
start methodically dropping the pieces into the oil on even
and production capacity tests (see 10.9).
intervals. Start monitoring time and fryer energy consumption
10.9 Cooking-Energy Effıciency and Production Capacity
whenthefirstchickenpiecesareloadedintothefryer.Loading
for Heavy-Load Cooking Tests:
time shall be no more than 15s for each head of chicken (for
10.
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1964 − 11 (Reapproved 2019) F1964 − 21 An American National Standard
Standard Test Method for
Performance of Pressure Fryers
This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service
operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.
1.2 This test method is applicable to floor model natural gas and electric pressure fryers.
1.3 The fryer can be evaluated with respect to the following:
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6, if applicable),
1.3.5 Cooking energy rate and efficiency (10.9), and
1.3.6 Production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of
regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2.1 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved May 1, 2019March 1, 2021. Published June 2019May 2021. Originally approved in 1999. Last previous edition approved in 20112019 as
F1964 – 11.F1964 – 11 (2019). DOI: 10.1520/F1964-11R19.10.1520/F1964-21.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1964 − 21
2.2 AOAC Standard:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
2.2 ASHRAE Standard:
ASHRAE 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 pressure fryer, n—an appliance with a deep kettle containing oil or fat and covered by a heavy, gasketed lid with a pressure
valve; the appliance kettle operates between 10 and 12 psig. psig (69 and 83 kPa).
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—the volume in the fryer below the heating elements or heat exchanger surface designed to remain cooler than
the cook zone.
3.2.2 cooking energy, n—total energy consumed by the fryer as it is used to cook breaded chicken product under heavy- and
light-load conditions.
3.2.3 cooking energy effıciency, n—quantity of energy imparted to the chicken during the cooking process expressed as a
percentage of the quantity of energy input to the fryer during the heavy tests.
3.2.4 cooking energy rate, n—average rate of energy consumed by the fryer while cooking a heavy load of chicken.
3.2.5 cook zone, n—the volume of oil in which food is cooked.
3.2.6 energy input rate, n—peak rate at which a fryer consumes energy (Btu/h (kJ/h) or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed (Btu/h (kJ/h) or kW) by the fryer while holding or idling the frying
medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consumption (Btu/h) (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu (kJ) or kWh) by the fryer while preheating the frying medium from
ambient room temperature to the calibrated thermostat(s) set point.
3.2.10 preheat rate, n—the average rate (°F/min) (°F/min (°C/min)) at which the frying medium temperature is heated from
ambient temperature to the fryer’s calibrated thermostat(s) set point.
3.2.11 preheat time, n—time required for the frying medium to preheat from ambient room temperature to the calibrated
thermostat(s) set point.
3.2.12 production capacity, n—maximum rate (lb/h) (lb/h (kg/h)) at which a fryer can bring the specified food product to a
specified cooked condition.
3.2.13 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
4.1 The fryer under test is connected to the appropriate, metered energy source. The measured energy input rate is determined and
checked against the rated input before continuing with testing.
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
F1964 − 21
4.2 The frying medium temperature in the cook zone is monitored at a location chosen to represent the average temperature of
the frying medium while the fryer is idled at 325°F. 325°F (163°C). Fryer temperature calibration to 325°F (163°C) is achieved
at the location representing the average temperature of the frying medium.
4.3 The preheat energy and time and idle energy rate are determined while the fryer is operating with the thermostat(s) set at a
calibrated 325°F. 325°F (163°C). The rate of pilot energy consumption also is determined, when applicable, to the fryer under test.
4.4 Energy consumption and time are monitored while the fryer is used to cook breaded chicken. Cooking energy efficiency,
cooking energy rate, and production capacity are determined for heavy-load cooking tests.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature
calibration also can be used to evaluate and calibrate the thermostat control dial.
5.3 Preheat energy and time can be used by food service operators to manage their restaurants’ energy demands, and to estimate
the amount of time required for preheating a fryer.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer’s
energy consumption in an actual food service operation.
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be
used by food service operators in the selection of fryers, as well as for the management of a restaurants’ energy demands.
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 25 lb, with a resolution value of 0.01 lb (0.004 kg) and an uncertainty
of 0.01 lb. lb (0.004 kg).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. The barometer shall have a resolution value of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg. Hg (670 Pa).
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor
and with the capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot (460 L/s per linear metre) of active
hood length. This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance and shall
not incorporate side curtains or partitions. Makeup air shall be delivered through the face registers or from the space, or both.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F, 220°F (100 6 3°C), used to determine moisture content
of both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and temperatures, capable of multiple temperature displays updating at least
every 2 s.
6.6 Fry Basket, chrome-plated steel construction, supplied by the manufacturer of the fryer under test. At least two baskets are
required to test each pressure fryer according to this standard.
F1964 − 21
6.7 Gas Meter, for measuring the gas consumption of a fryer, shall be a positive displacement type with a resolution value of at
3 3
least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2
3 3
ft /h. /h (0.06 m ). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution value of at
3 3
least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 2 % of the measured value.
6.8 Pressure Gage, for monitoring gas pressure, with a range from 0 to 15 in. H O, O (0 to 3.7 kPa), a resolution value of 0.5
in. H O, O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.9 Stopwatch, with a 1-s resolution.
6.10 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F with an uncertainty of 61°F.
6.11 Thermocouple(s), Teflon™–insulated,Teflon™-insulated, 24 gage, Type T or Type K thermocouples capable of immersion
with a range from 50 to 400°F and an uncertainty of 61°F.62°F (1.1°C).
6.12 Thermocouple Probe(s), “fast response” Type T or Type K thermocouple probe, ⁄16 in. or smaller diameter, with a 3–s
response time, capable of immersion with a range from 30 to 250°F and an uncertainty of 61°F.62°F (1.1°C).
6.13 Watt-Hour Meter, for measuring the electrical energy consumption of a fryer, shall have a resolution value of at least 10 W/h
and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution value of at least 10 W/h and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Enriched Flour—Order a sufficient quantity of all-purpose, enriched white flour to conduct the heavy load tests.
7.2 Chicken—Order sufficient quantity of frozen, 5-oz, 5-oz (142 g), whole meat, boneless, skinless chicken breasts to conduct the
cooking tests.
7.3 Cooling Racks—Stainless steel construction, measuring 18 by 26 in., by 1-in. in. (46 by 66 cm), by 1-in. (2.5 cm) high, to be
used for draining chicken.
7.4 Bucket—Food grade, 5-gal (18.9 L) bucket for coating the chicken pieces in a dipping solution.
7.5 Breading Bin, or Food Storage Box—made from food-grade plastic, measuring 18 by 26 by 9 in. (46 by 66 by 23 cm) for
coating the chicken pieces in flour breading.
7.6 Frying Medium—Shall be 100 % pure vegetable oil. New frying medium shall be used for each fryer tested in accordance with
this test method. The new frying medium that has been added to the fryer for the first time shall be heated to 325°F (163°C) at
least once before any test is conducted.
NOTE 1—Generic all-vegetable oil (soybean oil) has been shown to be an acceptable product for testing.
7.7 Sheet Pans—Measuring 18 by 26 by 1 in., in. (46 by 66 by 2.5 cm), for use in holding the chicken.
7.8 Tongs—Heavy-duty, 15-in. (38 cm) tongs for holding hot pieces of chicken.
8. Sampling of Test Units
8.1 Fryer—A representative production model shall be selected for performance testing.
F1964 − 21
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft (1.2 m) deep canopy exhaust hood
mounted against the wall with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the fryer with the front edge
of frying medium inset 6 in. (15 cm) from the front edge of the hood at the manufacturer’s recommended working height. The
length of the exhaust hood and active filter area shall extend a minimum of 6 in. (15 cm) past the vertical plane of both sides of
the fryer. In addition, both sides of the fryer shall be a minimum of 3 ft (0.9 m) from any side wall, side partition, or other operating
appliance. A drip station positioned next to the fryer is recommended. The exhaust ventilation rate shall be based on 300 cfm per
linear foot (460 L/s per linear metre) of hood length. The associated heating or cooling system shall be capable of maintaining an
ambient temperature of 75 6 5°F (24 6 3°C) within the testing environment when the exhaust system is operating.
9.2 Connect the fryer to a calibrated energy test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a fryer,
as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulator may be required to maintain a constant “nameplate” voltage during tests
if the voltage supply is not within 62.5 % of the manufacturer’s nameplate voltage.
9.3 For a gas fryer, adjust (during maximum energy input) the gas supply pressure downstream from the fryer’s pressure regulator
to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to the fryer following the
manufacturer’s recommendations for optimizing combustion. Proper combustion may be verified by measuring air-free carbon
monoxide (CO) in accordance with ANSI Z83.11.
9.4 For an electric fryer, confirm (while the fryer elements are energized) that the supply voltage is within 62.5 % of the operating
voltage specified by the manufacturer. Record the test voltage for each test.
NOTE 2—This test method is intended to evaluate the performance of a fryer at its rated gas pressure or electric voltage. If an electric fryer is rated dual
voltage (that is, designed to operate at either 208 or 240 V with no change in components), the voltage selected by the manufacturer or tester, or both,
shall be reported. If a fryer is designed to operate at two voltages without a change in the resistance of the heating elements, the performance of the fryer
(for example, preheat time) may differ at the two voltages.
9.5 Make fryer ready for use in accordance with the manufacturer’s instructions. Clean fryer by “boiling” with the manufacturer’s
recommended cleaner and water and then rinsing the inside of the fry pot thoroughly.
9.6 To prepare the fryer for temperature calibration, attach an immersion-type thermocouple in the fry pot before beginning any
tests. The thermocouple used to calibrate the fryer shall be located within 1 in. (2.5 cm) of the tip of the thermostat probe. If it
is not possible to locate a thermocouple near the thermostat probe, position the thermocouple at the rear of the fry pot, 2 in. (5
cm) below the oil fill line and ⁄2 in. (1.3 cm) from rear wall of the fry pot.
10. Procedure
10.1 General:
10.1.1 For gas fryers, record the following for each test run:
10.1.1.1 Higher heating value,
10.1.1.2 Standard gas pressure and temperature used to correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
10.1.1.5 Barometric pressure,
10.1.1.6 Ambient temperature, and
10.1.1.7 Energy input rate during or immediately prior to test.
F1964 − 21
NOTE 3—Use of a calorimeter or gas chromatograph in accordance with accepted laboratory procedures is the preferred method for determining the higher
heating value of gas supplied to the fryer under test. It is recommended that all testing be performed with gas having a higher heating value of 1000 to
3 3
1075 Btu/ft . (37 300 to 40 100 kJ/m ).
10.1.2 For gas fryers, add electric energy consumption to gas energy for all tests, with the exception of the energy input rate test
(see 10.2).
10.1.3 For electric fryers, record the following for each test run:
10.1.3.1 Voltage while elements are energized,
10.1.3.2 Ambient temperature, and
10.1.3.3 Energy input rate during or immediately prior to test run.
10.1.4 For each test run, confirm that the peak input rate is within 65 % of the rated nameplate input. If the difference is greater
than 5 %, terminate testing and contact the manufacturer. The manufacturer may make appropriate changes or adjustments to the
fryer.
10.2 Energy Input Rate:
10.2.1 Load the fryer with wateroil to the indicated fill line and turn the fryer on with the temperature controls set to the maximum
setting possible. 325°F (163°C). If the fryer does not have an indicated fill line, fill to the manufacturer’s recommended weight
with a 5 % tolerance of oil. After the fryer has been preheated, use a sharpie to mark ⁄4 in. above the oil level to indicate a fill
line. For any test, oil must be added to the fryer if the oil level drops below ⁄2 in. below the manufacturer’s recommended hot fill
line.
10.2.2 For gas fryers, operate the unit for a period of 15 min, then monitor the time required for the fryer to consume 5 ftLet the
fryer run until the burner or heating element first cycles off. Calculate the input rate for the last 3 min before the of gas. burner
or heating element cycles off. Adjustments to input rate may be made by adjusting gas manifold pressure.pressure (gas fryers).
10.2.3 For electric fryers, monitor the energy consumption for 15 min with the controls set to achieve maximum input. If the unit
begins cycling during the 15–min interval, record the time and energy consumed for the time from when the unit was first turned
on until it begins cycling.
10.2.3 Confirm that the measured input rate or power (Btu/h (kJ/h) for a gas fryer or kW for an electric fryer) is within 5 % of
the rated nameplate input or power (it is the intent of this test method to evaluate the performance of a fryer at its rated energy
input rate). If the difference is greater than 5 %, terminate testing and contact the manufacturer. The manufacturer may make
appropriate changes or adjustments to the fryer or supply another fryer for testing.
10.3 Calibration:
10.3.1 Ensure that the frying medium is loaded to the indicated fryer fill line. Preheat to 325°F (163°C) and allow the fryer to
stabilize for 30 min before beginning temperature calibration.
10.3.2 The frying medium temperature shall be measured by attaching a calibrated immersion-type thermocouple in the cook zone
as detailed in 9.6. The median temperature recorded over three complete thermostat cycles at this point shall be considered as the
average temperature for the frying medium.
10.3.3 Where required, adjust the fryer temperature control(s) to calibrate the fryer at an average frying medium temperature of
325 6 5°F. 5°F (163 6 3°C). Record the frying medium temperature over three cycles and average the temperatures over the three
cycles to verify that the average measured temperature at the frying medium sensor location is 325 6 5°F.5°F (163 6 3°C).
10.4 Preheat Energy and Time:
F1964 − 21
10.4.1 Ensure that the frying medium is loaded to the indicated fryer fill line. Record the frying medium temperature and ambient
kitchen temperature at the start of the test. The frying medium temperature shall be 75 6 5°F (24 6 3°C) at the start of the test.
10.4.2 With the fry pot uncovered, turn the fryer on with the temperature controls set to attain a temperature within the frying
medium of a calibrated 325°F. 325°F (163°C). The fryer shall remain uncovered throughout this preheat test.
10.4.3 Begin monitoring energy consumption, time, and temperature as soon as the fryer is turned on. For a gas fryer, the preheat
time shall include any delay between the time the unit is turned on and the burners actually ignite. Preheat is judged complete when
the temperature at the monitored location reaches 325°F.325°F (163°C).
10.5 Idle Energy Rate:
10.5.1 Ensure that the frying medium is loaded to the indicated fryer fill line.
10.5.1 Preheat to 325°F and allow Allow the frying medium to stabilize at 325°F 325 6 5°F (163 6 3°C) for at least 3060 min
after the last thermostat has commenced cycling atabout the thermostat set point.
10.5.2 After a minimum 60 min stabilization period, wait for the fryer to reach the top of a thermal cycle (units with proportional
controls) or the heater cycle off (units with snap-action controls), then immediately start monitoring elapsed time, vat
temperature(s) and energy consumption.
10.5.3 Monitor the elapsed time, temperature, and energy consumption of the fryer while it is operated under this idle condition
The idle energy rate test shall be run for a minimum of 2 h. The fryer shall remain uncovered throughout this idle test.h and include
a minimum of 10 complete thermal cycles or heater cycles. After the test period (either 2 h or 10 thermal/heater cycles, whichever
is longer), end the test. If the test unit does not exhibit clear thermal cycles, then the test shall be run for 3 h.
NOTE 4—Models with proportional controls may not exhibit distinct heater cycles. The intent of the test is to accurately represent the average energy
consumption of the holding cabinet, while minimizing any error that may be introduced as a result of capturing partial thermal cycles.
10.5.4 Monitor and record the time elapsed, number of duty cycles and energy consumed between the first and last duty cycle.
For gas fryers, monitor and record all electric energy consumed during the idle test.
10.6 Pilot-Energy Consumption (Gas Models with Standing Pilots):
10.6.1 Where applicable, set the gas valve controlling the gas supply to the appliance at the pilot position. Otherwise set the
temperature controls to the off position.
10.6.2 Light and adjust pilots in accordance with the manufacturer’s instructions.
10.6.3 Record gas reading, electric energy consumed, and time before and after a minimum of 8 h of pilot operation.
10.7 Test Product Preparation:
10.7.1 Prepare enough chicken for a minimum of 4 test runs of the heavy-load tests. The heavy-load size is determined by the
manufacturer’s stated capacity for the fryer, based on eight chicken breasts for every head of chicken that the fryer can cook at
one time (see Table 1).
10.7.2 The chicken may be thawed by immersing it in cold running water. Place the chicken in a single layer onto a drip rack on
a sheet pan and cover with plastic wrap. Place the covered chicken in the refrigerator and allow it to stabilize at 38 to 40°F.40°F
(3 to 4°C).
NOTE 5—Unless the chicken has been continuously held below 40°F, 40°F (4°C), it may be unsafe and should not be eaten.
10.7.3 Separate the chicken into individual load batches, based on eight pieces for head of chicken that the fryer can cook at one
time. The weight of the uncooked chicken breasts shall be 2.4 6 0.1 lb (1.1 6 0.1 kg) per each group of eight chicken breasts.
F1964 − 21
TABLE 1 Sample Heavy-Load Sizes Based on Nominal Oil
Capacity
Fryer Nominal Heavy-Load Size, Heavy-Load
Chicken Capacity Number of Pieces Weight
2-head 16 ± 1 5.0 ± 0.5 lb
(2.3 ± 0.3 kg)
4-head 32 ± 2 10.0 ± 0.5 lb
(2.3 ± 0.3 kg)
6-head 48 ± 3 15.0 ± 0.5 lb
(2.3 ± 0.3 kg)
8-head 64 ± 4 20.0 ± 0.5 lb
(2.3 ± 0.3 kg)
If it is not possible to find eight chicken breasts that weigh 2.4 6 0.1 lb, lb (1.1 6 0.1 kg), then add or remove no more than one
chicken breast to the group until the target weight is met.
10.7.4 Monitor the internal temperature of a sample piece of chicken with a thermocouple probe. Its internal temperature must
reach 38 to 40°F (3 to 4°C) before the chicken can be removed from the refrigerator and breaded. If necessary, adjust the
refrigerator temperature to achieve this required internal temperature.
NOTE 6—If the chicken is not cooked within 24 h, it should be covered with plastic wrap. Thawed chicken should not be stored in the refrigerator for
more than one week.
10.7.5 Randomly select 4 raw pieces of chicken for moisture content determination in accordance with recognized laboratory
procedures (AOAC Official Actionthe moisture content determination procedure in Annex A2950.46). Place the sample in a
self-sealing bag in the freezer unless the moisture content test is run immediately. This will be used for determining the energy
of vaporization component of the cooking energy efficiency equation.
10.8 Cook Time Determination:
NOTE 7—This is a trial-and-error procedure and may take several iterations to obtain the correct cook time.
10.8.1 Ensure that the frying medium is loaded to the indicated fryer fill line. Confirm that the frying medium temperature is 325
6 5°F (163 6 3°C) as calibrated in 10.3. Allow the fryer to stabilize for 3060 min at 325°F, 325°F (163°C), then briefly submerge
the frying basket or rack(s) into the oil, remove, and allow the basket(s) or rack(s) to drip over the fryer.
NOTE 8—Submerging the frying baskets or racks provides a coating of oil that inhibits food sticking to the containers and facilitates removal of the cooked
food product. This procedure should be followed at the beginning of every cook-time determination test.
10.8.2 After the 30–min60-min stabilization, vigorously stir the cold zone with a long spoon or equivalent until the temperature
at the bottom of the cold zone is within 10°F (5°C) of the temperature at the center of the cook zone (fryers with cold zones). Allow
the fryer to stabilize for 15 6 5 min after stirring the cold zone.
NOTE 9—While it is recognized that stirring the cold zone is not practiced in industry, it is included in this test method because stirring provides a simple
way to eliminate the variations in cold-zone temperature that could cause a significant fluctuation in the measured cooking-energy efficiency. To make
the cooking-energy efficiency test repeatable, the cold zone must be at the same temperature when beginning each test. This is accomplished with minimal
time and effort through manual stirring.
10.8.3 Prepare the dipping solution by cooling tap water with ice to achieve a water temperature between 45°F and 50°F. 45 and
50°F (7 and 10°C). Pour the solution in a food grade bucket.
10.8.4 Pour enough flour to fill the breading bin half-way. Allow to stabilize at room temperature.
10.8.5 Remove the chicken pieces from the refrigerator and immerse briefly in the dipping solution. Remove the chicken pieces
from the solution and allow to drip briefly over the dipping container. Transfer the dipped pieces of chicken to the breading bin.
Ensure that each piece is evenly coated on all sides. The breaded chicken shall weigh 2.5 6 0.1 lb (1.1 6 0.1 kg) for every group
of 8 pieces. The total load weight shall meet the specifications in Table 1. Record the total initial weight of the chicken load.
F1964 − 21
10.8.6 Insert high gauge thermocouples into the thickest parts of two of the chicken breasts for each fryer head and wrap them
around the chicken piece to prevent the thermocouple from coming out during cooking. The average chicken temperature shall be
50 6 5°F (10 6 3°C) at the start of the cooking test, before being loaded into the fryer.
10.8.7 Estimate a cook time for a heavy-load of chicken. Set the timer on the fryer to this estimated cook time (fryers with timers).
10.8.8 Load the chicken into the fryer as follows:
10.8.8.1 For fryers with frying racks, place the breaded chicken pieces onto the fry rack(s). When the fryer has cycled off,
immediately load the racks into the fryer per the manufacturer’s instructions. Start monitoring time and fryer energy consumption
when the racks are loaded into the fryer.
10.8.8.2 For fryers with open fry baskets, lower the empty basket into the oil. When the fryer has cycled off, immediately start
methodically dropping the pieces into the oil on even intervals. Start monitoring time and fryer energy consumption when the first
chicken pieces are loaded into the fryer. Loading time shall be no more than 15 s for each head of chicken (for example, 60 s for
a 4-head fryer). Immediately after loading, vigorously stir the chicken pieces for 5 s to minimize product clumping.
10.8.9 Close and latch the lid per manufacturer’s instructions. If necessary, tighten the lid spindle (or handle) to properly secure
and seal the lid.
10.8.10 Activate the fryer’s cook timer.
NOTE 10—Many pressure fryers require the timer to be activated before it will allow pressure to build in the cooking container.
10.8.11 Monitor the temperature of the chicken during cooking. When the temperature of the coldest piece approaches 165°F, then
cancel the cooking cycle and commence depressurizing the cooking vessel.
10.8.12 Wait for the cooking container to depressurize before attempting to open the lid.
NOTE 11—If the actual cook time has elapsed before the time set on the fryer’s cook timer, it may be necessary to override the fryer’s cook timer in order
to commence depressurization of the cooking vessel. Depressurization times may vary from fryer to fryer.
10.8.13 Lift the basket and allow to drain over the fryer for approximately 15 s. Pour the contents of the basket onto a sheet pan.
10.8.14 Measure and record the temperature of two randomly selected pieces per head of chicken by inserting a fast response
thermocouple probe into a thick (meaty) portion of each piece. The additional temperatures shall be recorded within 5 min of
removing the chicken from the cooking oil. The minimum chicken breast temperature shall be greater than 165°F. 165°F (74°C).
If the internal temperature of any piece is lower than 165°F, 165°F (74°C), then the increase cook time and repeat 10.8.3 – 10.8.13.
10.8.15 Weigh and record the weight of the cooked load. The weight loss shall be 27 6 2 %.
10.8.16 Clean the fry basket(s) or rack(s) of debris between loads, making sure to remove any food that may be stuck on the inside
of the basket.
10.8.17 If the percent weight loss is not 27 6 2 %, repeat 10.8.3 – 10.8.16, adjusting the total cooking time to attain the 27 6
2 % weight loss. Subsequent loads may be inserted into the fryer when the oil temperature has returned to 325 6 5°F.5°F (163
6 3°C).
10.8.18 Record the final cooking time as the total time the chicken pieces are submerged in the cooking oil. Use the cooking time
for the cooking energy efficiency determination and production capacity tests (see 10.9).
10.9 Cooking-Energy Effıciency and Production Capacity for Heavy-Load Cooking Tests:
10.9.1 The cooking energy efficiency and production capacity tests are to be run a minimum of three times. Additional test runs
may be necessary to obtain the required precision for the reported test results (see Annex A1). The minimum three test runs for
each loading scenario shall be run on the same day.
F1964 − 21
10.9.2 Each replicate of the cooking-energy efficiency and production capacity test will consist of five individual loads, run one
after the other. The first load will be considered a stabilization load and loads 2 through 5 are considered test loads. The time
between subsequent loads needs to be minimized once the fryer has returned to 320°F (160°C) after the previous load has been
removed.
10.9.3 Ensure that the frying medium is loaded to the indicated fryer fill line. Confirm that the frying medium temperature is 325
6 5°F (163 6 3°C) as calibrated in 10.3. Allow the fryer to stabilize for 3060 min after being turned on, then briefly submerge
the frying basket or rack(s) into the oil and allow to drip over the fryer.
NOTE 12—Submerging the frying baskets or racks provides a coating of oil that inhibits food sticking to the containers and facilitates removal of the
cooked food product. This procedure should be followed at the beginning of every cook-time determination test.
10.9.4 After the 30–min60-min stabilization, vigorously stir the cold zone with a long spoon or equivalent until the temperature
at the bottom of the cold zone is within 10°F (5°C) of the temperature at the center of the cook zone (fryers with cold zones). Allow
the fryer to stabilize for 15 6 5 min after stirring the cold zone.
10.9.5 Prepare the dipping solution by cooling tap water with ice to achieve a water temperature between 45 and 50°F. 50°F (7
and 10°C). Pour the solution in a food grade bucket.
10.9.6 Pour enough flour to fill the breading bin half-way. Allow to stabilize at room temperature.
10.9.7 Remove the chicken pieces from the refrigerator and immerse briefly in the dipping solution. Remove the chicken pieces
from the solution and allow to drip briefly over the dipping container. Transfer the dipped pieces of chicken to the breading bin.
Ensure that each piece is evenly coated on all sides. The total load weight shall meet the specifications in Table 1. Record the total
initial weight of the chicken load.
10.9.8 Measure and record the temperature of 4 randomly selected chicken pieces. The average chicken temperature shall be 50
6 5°F (10 6 3°C) at the start of the cooking test, before being loaded into the fryer.
10.9.9 Set the fryer’s cook timer for the time determined during the cook time determination test (10.8).
10.9.10 Load the chicken into the fryer as follows:
10.9.10.1 For fryers with frying racks, place the breaded chicken pieces onto the fry rack(s). When the fryer has cycled off,
immediately load the racks into the fryer per the manufacturer’s instructions. Start monitoring time and fryer energy consumption
when the racks are loaded into the fryer.
10.9.10.2 For fryers with open fry baskets, lower the empty basket into the oil. When the fryer has cycled off, immediately start
methodically dropping the pieces into the oil on even intervals. Start monitoring time and fryer energy consumption when the first
chicken pieces are loaded into the fryer. Loading time shall be no more than 15 s for each head of chicken (for example, 60 s for
a 4-head fryer). Immediately after loading, vigorously stir the chicken pieces for 5 s to minimize product clumping.
10.9.11 Close and latch the lid per manufacturer’s instructions. If necessary, tighten the lid spindle to properly secure and seal the
lid.
10.9.12 Activate the fryer’s cook timer.
10.9.13 For loads 2 through 4, begin preparing the next load of chicken while the current load is cooking. Time the preparation
to ensure that the initial temperature of subsequent loads is 50 6 5°F.5°F (10 6 3°C).
10.9.14 When the cook time determined in 10.8 has elapsed, cancel the cooking cycle. Wait for the cooking container to
depressurize before attempting to open the lid.
10.9.15 Lift the basket and allow to drain over the fryer for approximately 15 s.
F1964 − 21
10.9.16 Measure and record the temperature of two randomly selected pieces for every head of chicken by inserting a fast response
thermocouple probe into a thick (meaty) portion of each piece. The additional temperatures shall be recorded within 5 min of
removing the chicken from the cooking oil.
10.9.17 Weigh and record the weight of the cooked load. The weight loss shall be 27 6 2 %. If the weight loss is not 27 6 2 %,
the test is invalid. Adjust the cooking time as appropriate and repeat 10.9.5 – 10.9.16.
10.9.18 Clean the fry basket(s) of debris between loads, making sure to remove any food that may be stuck on the inside of the
basket.
10.9.19 Begin the next load 15 s per head of chicken after removing the previous load from the fryer, or after the cook zone
thermocouple indicates that the oil temperature has recovered to 320°F, 320°F (160°C), whichever is longer. Start monitoring
elapsed time and fryer energy consumption from the start of load #2. Repeat 10.9.5 – 10.9.18 until all five loads have been cooked.
NOTE 13—The 15 s per head allowed between loads is a preparation time necessary for logistical considerations of running a test (that is, removing one
load and placing the next load into the fryer). The actual recovery time may be less than the 15 s per head preparation time.
10.9.20 Terminate the test after removing the fifth (last) load and allowing the cook zone thermocouple to indicate that the oil
temperature has recovered to 325 6 5°F. 5°F (163 6 3°C). Record the total elapsed time and energy consumption.
10.9.21 Reserve 4 pieces of cooked chicken (one from each load, from loads 2 through 5) for determining the moisture content.
Unless the moisture content test is conducted immediately, place the chicken pieces in a self-sealing plastic bag and place the bag
in the freezer.
10.9.22 Perform Replicates #2 and 3 by repeating 10.9.2 – 10.9.21. Ensure that the oil is topped off to the manufacturer’s
recommended fill line before starting subsequent test runs. Follow the procedure in Annex A1 to determine whether more than
three test runs are required.
10.9.23 Determine the moisture content of the previously reserved chicken pieces for each test run in accordance with recognized
laboratory procedures (AOAC Officialthe procedure outlined in Annex A2 Action 950.46) and calculate the moisture loss based
on the initial moisture content of the chicken pieces (10.9.2). This will be used to determine the energy of vaporization component
of the cooking energy efficiency equation.
11. Calculation and Report
11.1 Test Fryer—Summarize the physical and operating characteristics of the fryer. If needed, describe other design or operating
characteristics that may facilitate interpretation of the test results.
11.2 Apparatus and Procedure:
11.2.1 Confirm that the testing apparatus conforms to all of the specifications in Section 6. Describe any deviations from those
specifications.
11.2.2 For electric fryers, report the voltage for each test.
11.2.3 For gas fryers, report the higher heating value of the gas supplied to the fryer during each test.
11.3 Gas Energy Calculations:
11.3.1 For gas fryers, add electric energy consumption to gas energy for all tests, with the exception of the energy input rate test
(see 10.2).
11.3.2 For all gas measurements, calculate the energy consumed based on:
E 5 V 3HV (1)
gas
F1964 − 21
where:
E = energy consumed by the fryer,
gas
HV = higher heating value, that is, energy content of gas measured at standard conditions, Btu/ft , and
3 3
HV = higher heating value, that is, energy content of gas measured at standard conditions, Btu/ft (kJ/m ), and
V = actual volume of gas corrected for temperature and pressure at standard conditions, ft , determined by the following:
3 3
V = actual volume of gas corrected for temperature and pressure at standard conditions, ft (m ), determined by the following:
V T 3P
meas3 cf cf
where:
V = measured volume of gas, ft ,
meas
3 3
V = measured volume of gas, ft (m ),
meas
T = temperature correction factor, as determined by:
cf
absolute standard gas temperature °R
absolute actual gas temperature° R
and
absolute standard gas temperature °R
@gas temp °F1459.67# °R
P = pressure correction factor, as determined by:
cf
absolute actual gas pressure, psia
absolute standard pressure, psia
and
gas gage pressure psig1barometric pressure, psia
absolute standard pressure, psia
NOTE 14—Absolute standard gas temperature and pressure used in this calculation should be the same values used for determining the higher heating
value. Standard conditions are 519.67°R and 14.73 psia.in accordance with ANSI Z83.11 are 14.696 psia (101.33 kPa) and 60°F (519.67°R (288.71°K)).
11.4 Energy Input Rate:
11.4.1 Report the manufacturer’s nameplate energy input rate in Btu/h (kJ/h) for a gas fryer and kW for an electric fryer.
11.4.2 For gas or electric fryers, calculate and report the measured energy input rate (Btu/h (kJ/h) or kW) based on the energy
consumed by the fryer during the period of peak energy input according to the following:
E 360
q 5 (2)
input
t
where:
q = measured energy input rate, Btu/h (kJ/h) or kW,
input
E = energy consumed during period of energy input, Btu (kJ) or kWh, and
t = period of energy input, min.
11.5 Fryer Temperature Calibration—Report the average bulk temperature for the frying medium in the cook zone after
calibration. Report any discrepancies between the temperature indicated on the control and the measured average frying medium
temperature.
11.6 Preheat Energy and Time:
11.6.1 Report the preheat energy consumption (Btu (kJ) or kWh) and preheat time (min).
11.6.2 Calculate and report the average preheat rate (°F/min) (°F/min (°C/min)) based on the preheat period.
11.7 Idle Energy Rate—Calculate and report the idle energy rate (Btu/h (kJ/h) or kW) based on:
F1964 − 21
E 360
q 5 (3)
idle
t
where:
q = idle energy rate, Btu/h (kJ/h) or kW,
idle
E = energy consumed during the test period, Btu (kJ) or kWh, and
t = test period, min.
11.7.1 For gas fryers, report separately a gas idle energy rate and an electric idle energy rate.
11.8 Pilot Energy Rate—Calculate and report the pilot energy rate (Btu/h) (Btu/h (kJ/h)) based on:
E 360
q 5 (4)
pilot
t
where:
q = pilot energy rate, Btu/h,
pilot
q = pilot energy rate, Btu/h (kJ/h),
pilot
E = energy consumed during the test period, Btu, and
E = energy consumed during the test period, Btu (kJ), and
t = test period, min.
11.9 Cooking Energy Effıciency and Cooking Energy Rate:
11.9.1 Calculate and report the cooking energy rate for heavy-load cooking tests based on:
E 360
q 5 (5)
cook
t
where:
q = cooking energy rate, Btu/h (kJ/h) or kW,
cook
E = energy consumed during cooking test, Btu (kJ) or kWh, and
t = cooking test period, including recovery time, min.
NOTE 15—The cooking test period includes the actual cooking time, depressurization time, and recovery time.
11.9.1.1 For gas fryers, report separately a gas cooking energy rate and an electric cooking energy rate.
11.9.2 Calculate and report the energy consumption per pound of food cooked for heavy-load cooking tests based on:
E
appliance
E 5 (6)
per pound
W
where:
E = energy per pound, Btu/lb or kWh/lb,
per pound
E = energy consumed during the cooking test, Btu or kWh, and
appliance
W = total initial weight of the chickens, lb.
E = energy per pound, Btu/lb (kJ/kg) or kWh/lb (kW/kg),
per pound
E = energy consumed during the cooking test, Btu (kJ) or kWh, and
appliance
W = total initial weight of the chickens, lb (kg).
11.9.3 Calculate and report the cooking energy efficiency for heavy-load cooking tests based on:
E
food
η 5 3100 (7)
cook
E
fryer
F1964 − 21
where:
η = cooking energy efficiency, %,
cook
E = energy into food, Btu, as determined by:
food
E = energy into food, Btu (kJ), as determined by:
food
E 1E
sens evap
where:
E = quantity of heat added to the chicken, which causes its temperature to increase from the starting temperature to the
sens
average bulk temperature of a done load of chicken (that is, 195 6 5°F), Btu, as determined by:
E = quantity of heat added to the chicken, which causes its temperature to increase from the starting temperature to the
sens
average bulk temperature of a done load of chicken (that is, 195 6 5°F (90 6 3°C)), Btu, as determined by:
~W !~C !~T 2 T !
i p f i
where:
W = initial weight of chicken, lb,
i
W = initial weight of chicken, lb (kg),
i
C = specific heat of chicken, Btu/lb, °F, or 0.688,
p
C = specific heat of chicken, Btu/lb, °F (kJ/kg, °C), or 0.688 (0.889),
p
T = final internal temperature of the cooked chicken,° F,
f
T = initial internal temperature of the chicken, °F,
i
T = initial internal temp
...