ASTM F1361-99e1

Standard Test Method for Performance of Open Deep Fat Fryers

SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat 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 gas and electric units with 35- to 60-lb frying medium capacity.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
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),  
1.3.5 Cooking energy rate and efficiency (10.10), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.10).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.

General Information

• Status: Historical
• Publication Date: 09-Oct-1999
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F1361-99 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 10-Oct-1999
• Replaced By: ASTM F1361-05 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2144-21 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-1999
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 10-Oct-1999

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
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Designation: F 1361 – 99
Standard Test Method for
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Performance of Open Deep Fat Fryers
This standard is issued under the fixed designation F1361; 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 (e) indicates an editorial change since the last revision or reapproval.
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e NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
1. Scope Gravity Relative Density of Gaseous Fuels
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2.2 ANSI Document:
1.1 This test method covers the evaluation of the energy
ANSI Z83.11 American National Standard for Gas Food
consumptionandcookingperformanceofopen,deepfatfryers.
Service Equipment
The food service operator can use this evaluation to select a
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2.3 AOAC Documents:
fryer and understand its energy efficiency and production
AOAC 984.25 Moisture (Loss of Mass on Drying) in
capacity.
Frozen French Fried Potatoes
1.2 This test method is applicable to floor model gas and
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
electric units with 35- to 60-lb frying medium capacity.
tion Method
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
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2.4 ASHRAE Document:
(where applicable):
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
3. Terminology
1.3.4 Pilot energy rate (10.6),
3.1 Definitions:
1.3.5 Cooking energy rate and efficiency (10.10), and
3.1.1 open, deep fat fryer, n—(hereafterreferredtoasfryer)
1.3.6 Production capacity and frying medium temperature
an appliance, including a cooking vessel, in which oils are
recovery time (10.10).
placed to such a depth that the cooking food is essentially
1.4 This test method is not intended to answer all perfor-
supported by displacement of the cooking fluid rather than by
mancecriteriaintheevaluationandselectionofafryer,suchas
the bottom of the vessel. Heat delivery to the cooking fluid
the significance of a high energy input design on maintenance
varies with fryer models.
of temperature within the cooking zone of the fryer.
3.1.2 test method, n—a definitive procedure for the identi-
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
fication,measurement,andevaluationofoneormorequalities,
as the standard. The values given in parentheses are for
characteristics, or properties of a material, product, system, or
information only.
service that produces a test result.
1.6 This standard does not purport to address all of the
3.2 Descriptions of Terms Specific to This Standard:
safety concerns, if any, associated with its use. It is the
3.2.1 cold zone, n—the volume in the fryer below the
responsibility of the user of this standard to establish appro-
heating element or heat exchanger surface designed to remain
priate safety and health practices and determine the applica-
cooler than the cook zone.
bility of regulatory limitations prior to use.
3.2.2 cooking energy, n—total energy consumed by the
2. Referenced Documents fryer as it is used to cook french fries under heavy-, medium-,
2 and light-load conditions.
2.1 ASTM Standards:
3.2.3 cooking energy effıciency, n—quantityofenergytothe
D3588 MethodforCalculatingCalorificValueandSpecific
frenchfriesduringthecookingprocessexpressedasapercent-
age of the quantity of energy input to the fryer during the
heavy-, medium-, and light-load tests.
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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
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Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Oct. 10, 1999. Published January 2000. Originally 4th Floor, New York, NY 10036.
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published as F1361–91. Last previous edition F1361–95. Offıcial Methods of Analysis of the Association of Offıcial Analytical Chemists.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Arlington, VA 22209.
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Standards volume information, refer to the standard’s Document Summary page on Available from the American Society of Heating, Refrigeration, and Air
the ASTM website. Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1361–99
3.2.4 cooking energy rate, n—average rate of energy con- 4.2 The frying-medium temperature in the cook zone of the
sumed by the fr
...