ASTM F2144-17

Standard Test Method for Performance of Large Open Vat 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 non-cooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-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 restaurant's 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 covers the energy consumption and cooking performance of large-vat 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 fryers with 50 lb (23 kg) and greater fat capacity and an 18-in. and larger vat size.  
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, if applicable),  
1.3.5 French fry cooking energy rate and efficiency (10.9),  
1.3.6 French fry production capacity and frying medium temperature recovery time (10.9),  
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 standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.7 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: Historical
• Publication Date: 31-Oct-2017
• 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

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
Designation: F2144 − 17 An American National Standard
Standard Test Method for
1
Performance of Large Open Vat Fryers
This standard is issued under the fixed designation F2144; 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. Referenced Documents
2
1.1 This test method covers the energy consumption and 2.1 ASTM Standards:
cooking performance of large-vat open, deep fat fryers. The D3588Practice for Calculating Heat Value, Compressibility
food service operator can use this evaluation to select a fryer Factor, and Relative Density of Gaseous Fuels
3
and understand its energy efficiency and production capacity.
2.2 ANSI Document:
1.2 This test method is applicable to floor model gas and ANSI Z83.11American National Standard for Gas Food
Service Equipment
electric fryers with 50 lb (23 kg) and greater fat capacity and
4
an 18-in. and larger vat size.
2.3 ASHRAE Document:
ASHRAEGuideline2—1986(RA90),EngineeringAnalysis
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
of Experimental Data
(where applicable):
1.3.1 Energy input rate (10.2),
2.4 Other Standards:
1.3.2 Preheat energy and time (10.4),
AOAC 983.23Fat in Foods: Chloroform-Methanol Extrac-
5
1.3.3 Idle energy rate (10.5),
tion Method
1.3.4 Pilot energy rate (10.6, if applicable),
1.3.5 French fry cooking energy rate and efficiency (10.9),
3. Terminology
1.3.6 French fry production capacity and frying medium
3.1 Definitions:
temperature recovery time (10.9),
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
1.4 This test method is not intended to answer all perfor-
appliance designed for cooking large quantities of fish or
mancecriteriaintheevaluationandselectionofafryer,suchas
chicken, in which oils are placed in the cooking vessel to such
the significance of a high energy input design on maintenance
a depth that the cooking food is essentially supported by
of temperature within the cooking zone of the fryer.
displacement of the cooking fluid rather than by the bottom of
the vessel. Often referred to as chicken or fish fryers.
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
as standard. The values given in parentheses are mathematical
3.1.2 test method, n—definitive procedure for the
conversions to SI units that are provided for information only identification, measurement, and evaluation of one or more
and are not considered standard.
qualities, characteristics, or properties of a material, product,
system, or service that produces a test result.
1.6 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.2 Definitions of Terms Specific to This Standard:
responsibility of the user of this standard to establish appro-
3.2.1 cold zone, n—volume in the fryer below the heating
priate safety, health, and environmental practices and deter-
elements or heat exchanger surface designed to remain cooler
mine the applicability of regulatory limitations prior to use.
than the cook zone.
1.7 This international standard was developed in accor-
3.2.2 cook zone, n—volume of oil in which food is cooked.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
mendations issued by the World Trade Organization Technical
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Barriers to Trade (TBT) Committee.
Standardsvolume information, refer to the standard’s Document Summary page on
the ASTM website.
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
4
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved Nov. 1, 2017. Published January 2018. Originally 30329.
5
approved in 2001. Last previous edition approved in 2016 as F2144–09 (2016). Available from AOAC International, 481 North Frederick Ave., Suite 500,
DOI: 10.1520/F2144-17. Gaithersburg, Maryland 20877-2417, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F2144 − 17
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer isac
...

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: F2144 − 09 (Reapproved 2016) F2144 − 17 An American National Standard
Standard Test Method for
1
Performance of Large Open Vat Fryers
This standard is issued under the fixed designation F2144; 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 covers the energy consumption and cooking performance of large-vat 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 fryers with 50 lb (23 kg) and greater fat capacity and an 18-in.
and larger vat size.
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, if applicable),
1.3.5 French fry cooking energy rate and efficiency (10.9),
1.3.6 French fry production capacity and frying medium temperature recovery time (10.9),
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 standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.7 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
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 ASHRAE Document:
ASHRAE Guideline 2—1986 (RA90), Engineering Analysis of Experimental Data
2.4 Other Standards:
5
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method
1
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 Oct. 1, 2016Nov. 1, 2017. Published November 2016January 2018. Originally approved in 2001. Last previous edition approved in 20092016
as F2144 – 09.F2144 – 09 (2016). DOI: 10.1520/F2144-09R16.10.1520/F2144-17.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standardsvolume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
5
Available from AOAC International, 481 North Frederick Ave., Suite 500, Gaithersburg, Maryland 20877-2417, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2144 − 17
3. Terminology
3.1 Definitions:
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an appliance designed for cooking large quantities of fish or chicken,
in which oils are placed in the cooking vessel to such a depth that the cooking food is essentially supported by displacement of
the cooking fluid rather than by the bottom of the vessel. Often referred to as chicken or fish fryers.
3.1.2 test method, n—definitive procedure for the identification, measurement, and evaluation of one or more qualiti
...