ASTM F2144-05

Standard Test Method for Performance of Large Open Vat Fryers

SCOPE
1.1 This test method evaluates 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 lbs 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 Cooking energy rate and efficiency (10.9), and
1.3.6 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 SI units 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: 31-Aug-2005
• 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 F2144-01e1 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Sep-2005
• Replaced By: ASTM F2144-07 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Feb-2007
• 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: 01-Sep-2005
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1361-21 - Standard Test Method for Performance of Open Vat Fryers
• Effective Date: 01-Sep-2005
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• 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: 01-Sep-2005

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
Designation:F2144–05
Standard Test Method for
1
Performance of Large Open Vat Fryers
This standard is issued under the fixed designation F 2144; 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 (e) indicates an editorial change since the last revision or reapproval.
3
1. Scope 2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of large-vat open, deep fat fryers. The
4
2.3 ASHRAE Document:
food service operator can use this evaluation to select a fryer
ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
and understand its energy efficiency and production capacity.
sis of Experimental Data
1.2 This test method is applicable to floor model gas and
electricfryerswith50lbsandgreaterfatcapacityandan18-in.
3. Terminology
and larger vat size.
3.1 Definitions:
1.3 The fryer can be evaluated with respect to the following
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
(where applicable):
appliance designed for cooking large quantities of fish or
1.3.1 Energy input rate (10.2),
chicken, in which oils are placed in the cooking vessel to such
1.3.2 Preheat energy and time (10.4),
a depth that the cooking food is essentially supported by
1.3.3 Idle energy rate (10.5),
displacement of the cooking fluid rather than by the bottom of
1.3.4 Pilot energy rate (10.6, if applicable),
the vessel. Often referred to as chicken or fish fryers.
1.3.5 Cooking energy rate and efficiency (10.9), and
3.1.2 test method, n—definitive procedure for the identifi-
1.3.6 Production capacity and frying medium temperature
cation, measurement, and evaluation of one or more qualities,
recovery time (10.9).
characteristics, or properties of a material, product, system, or
1.4 This test method is not intended to answer all perfor-
service that produces a test result.
mancecriteriaintheevaluationandselectionofafryer,suchas
3.2 Definitions of Terms Specific to This Standard:
the significance of a high energy input design on maintenance
3.2.1 cold zone, n—volume in the fryer below the heating
of temperature within the cooking zone of the fryer.
elements or heat exchanger surface designed to remain cooler
1.5 The values stated in inch-pound units are to be regarded
than the cook zone.
as standard. The SI units given in parentheses are for informa-
3.2.2 cooking energy, n—total energy consumed by the
tion only.
fryer as it is used to cook breaded chicken product under
1.6 This standard does not purport to address all of the
heavy- and light-load conditions.
safety concerns, if any, associated with its use. It is the
3.2.3 cooking-energy effıciency, n—quantity of energy im-
responsibility of the user of this standard to establish appro-
parted to the chicken during the cooking process expressed as
priate safety and health practices and determine the applica-
a percentage of the quantity of energy consumed by the fryer
bility of regulatory limitations prior to use.
during the heavy- and light-load tests.
2. Referenced Documents 3.2.4 cooking energy rate, n—average rate of energy con-
2 sumed by the fryer while “cooking” a heavy or light load of
2.1 ASTM Standards:
chicken.
F 1361 Test Method for Performance of Open Deep Fat
3.2.5 cook zone, n—volume of oil in which food is cooked.
Fryers
3.2.6 energy input rate, n—peak rate at which a fryer
consumes energy (Btu/h or kW), typically reflected during
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
preheat.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Sept. 1, 2005. Published September 2005. Originally
e1 3
approved in 2001. Last previous edition approved in 2001 as F 2144 – 01 . Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
4
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2144–05
3.2.7 idle energy rate, n—average rate of energy consumed 5.2 Fryer temperature calibration is used to ensure that the
(Btu/h or kW) by the fryer while “holdin
...