ASTM F1964-11
(Test Method)Standard Test Method for Performance of Pressure Fryers
Standard Test Method for Performance of Pressure Fryers
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.
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.
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.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
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.
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.
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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F1964 − 11 An American National Standard
Standard Test Method for
1
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.
4
1. Scope 2.3 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.
1.3.1 Energy input rate (10.2),
3.2 Definitions of Terms Specific to This Standard:
1.3.2 Preheat energy and time (10.4),
3.2.1 cold zone, n—the volume in the fryer below the
1.3.3 Idle energy rate (10.5),
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
3.2.2 cookingenergy,n—totalenergyconsumedbythefryer
1.3.6 Production capacity (10.9).
asitisusedtocookbreadedchickenproductunderheavy-and
light-load conditions.
1.4 The values stated in inch-pound units are to be regarded
3.2.3 cooking energy effıciency, n—quantity of energy im-
as standard. The SI units given in parentheses are for informa-
parted to the chicken during the cooking process expressed as
tion only.
a percentage of the quantity of energy input to the fryer during
1.5 This standard does not purport to address all of the
the heavy tests.
safety concerns, if any, associated with its use. It is the
3.2.4 cooking energy rate, n—average rate of energy con-
responsibility of the user of this standard to establish appro-
sumed by the fryer while cooking a heavy load of chicken.
priate safety and health practices and determine the applica-
3.2.5 cook zone, n—the volume of oil in which food is
bility of regulatory limitations prior to use.
cooked.
2. Referenced Documents
3.2.6 energy input rate, n—peak rate at which a fryer
consumes energy (Btu/h or kW), typically reflected during
2
2.1 ANSI Standard:
preheat.
ANSI Z83.11Gas Food Service Equipment
3.2.7 idle energy rate, n—average rate of energy consumed
3
2.2 AOAC Standard:
(Btu/h or kW) by the fryer while holding or idling the frying
AOAC Official Action 950.46Air Drying to Determine
medium at the thermostat(s) set point.
Moisture Content of Meat and Meat Products
3.2.8 pilot energy rate, n—average rate of energy consump-
tion (Btu/h) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
or kWh) by the fryer while preheating the frying medium from
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
ambient room temperature to the calibrated thermostat(s) set
Productivity and Energy Protocol.
Current edition approved June 1, 2011. Published August 2011. Originally point.
approved in 1999. Last previous edition approved in 2005 as F1964–99 (2005).
DOI: 10.1520/F1964-11.
2
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4
4th Floor, New York, NY 10036. Available from American Society of Heating, Refrigerating, and Air-
3
Available from the Association of Official Analytical Chemists, 1111 N. 19th Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Street, Arlington, VA 22209. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1964 − 11
3.2.10 preheat rate, n—the average rate (°F/min) at which 5.7 Production capacity is used by food service operators to
the frying medium temperature is heated from ambient tem- choose a fryer that matches their food output requirements.
perature to the fryer’s calibrated thermostat(s) set point.
6. Apparatus
3.2.11 preheat time, n—timerequiredforthefryingmedium
to preheat from ambient room temperature to the calibrated
6.1 Analytical Balance Scale, for measuring weights up to
thermostat(s) set point.
25lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
3.2.12 production capacity, n—maximum rate (lb/h) at
6.2 Bar
...
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.
An American National Standard
Designation:F1964–99(Reapproved 2005) Designation:F1964–11
Standard Test Method for
Performance of Pressure and Kettle FryersPerformance of
1
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.
1.2This test method is applicable to floor model natural gas and electric units with a 25 to 70-lb oil 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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
3
2.2 AOAC Standard:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
4
2.3 ASHRAE Standard:
ASHRAE 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 kettle fryer, n—an appliance with a deep cooking container containing oil or fat at such a depth that the cooking food is
essentially supported by displacement of the cooking fluid rather than by the bottom of the vessel.
3.1.2pressure 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.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 coldzone,n—thevolumeinthefryerbelowtheheatingelementsorheatexchangersurfacedesignedtoremaincoolerthan
the cook zone.
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2005. Published October 2005. Originally approved in 1999. Last previous edition approved in 1999 as F1964–99. DOI:
10.1520/F1964-99R05.
Current edition approved June 1, 2011. Published August 2011. Originally approved in 1999. Last previous edition approved in 2005 as F1964 – 99 (2005). DOI:
10.1520/F1964-11.
2
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
3
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
---------------------- Page: 1 ----------------------
F1964–11
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- and light-loadheavy tests.
3.2.4 cooking energy rate, n—average rate of energy consumed by the fryer while cooking a heavy or light 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 or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed (Btu/h or kW) by the fryer while holding or idling the frying
medium at the thermostat(s) set point.
3.2.8 pilot energy r
...
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