ASTM F2144-21
(Test Method)Standard Test Method for Performance of Large Open Vat Fryers
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 Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size C, D, E and F, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity greater than 50 lb (23 kg) or a vat size 18 in. or greater in width. For size A, B, and C and open vat fryers with a nominal frying medium capacity less than or equal to 50 lb (23 kg), or a vat size less than 18 in. in width, refer to Test Method F1361.
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 (10.8),
1.3.6 French fry production capacity and frying medium temperature recovery time (10.8),
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
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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: F2144 − 21 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 1.7 This international standard was developed in accor-
dance with internationally recognized principles on standard-
1.1 This test method covers the energy consumption and
ization established in the Decision on Principles for the
cooking performance of large-vat open, deep fat fryers. The
Development of International Standards, Guides and Recom-
food service operator can use this evaluation to select a fryer
mendations issued by the World Trade Organization Technical
and understand its energy efficiency and production capacity.
Barriers to Trade (TBT) Committee.
1.2 This test method is applicable to Types 1 (counter), 2
(drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, 2. Referenced Documents
stationary), size C, D, E and F, electric (StyleA, B and C) and 2
2.1 ASTM Standards:
gas (Style D) open vat fryers as defined by Specification
F1361Test Method for Performance of Open Vat Fryers
F1963,withnominalfryingmediumcapacitygreaterthan50lb
F1963Specification for Deep-Fat Fryers, Gas or Electric,
(23 kg) or a vat size 18 in. or greater in width. For size A, B,
Open
and C and open vat fryers with a nominal frying medium 3
2.2 ANSI Document:
capacity less than or equal to 50 lb (23 kg), or a vat size less
ANSI Z83.11American National Standard for Gas Food
than 18 in. in width, refer to Test Method F1361.
Service Equipment
4
1.3 Thefryercanbeevaluatedwithrespecttothefollowing 2.3 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),
3. Terminology
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6, if applicable),
3.1 Definitions:
1.3.5 French fry cooking energy rate and efficiency (10.8),
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
1.3.6 French fry production capacity and frying medium
appliance designed for cooking large quantities of fish or
temperature recovery time (10.8),
chicken, in which oils are placed in the cooking vessel to such
a depth that the cooking food is essentially supported by
1.4 This test method is not intended to answer all perfor-
displacement of the cooking fluid rather than by the bottom of
mancecriteriaintheevaluationandselectionofafryer,suchas
the vessel. Often referred to as chicken or fish fryers.
the significance of a high energy input design on maintenance
of temperature within the cooking zone of the fryer. 3.1.2 test method, n—definitive procedure for the
identification, measurement, and evaluation of one or more
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
qualities, characteristics, or properties of a material, product,
as standard. The values given in parentheses are mathematical
system, or service that produces a test result.
conversions to SI units that are provided for information only
and are not considered standard. 3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—volume in the fryer below the heating
1.6 This standard does not purport to address all of the
elements or heat exchanger surface designed to remain cooler
safety concerns, if any, associated with its use. It is the
than the cook zone.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
2
mine the applicability of regulatory limitations prior to use.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036.
4
Current edition approved March 1, 2021. Published May 2021. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2001. Last previous edition approved in 2017 as F2144–17. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F
...
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 − 17 F2144 − 21 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 Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable),
and 4 (floor-mounted, stationary), size C, D, E and F, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by
Specification F1963with , with nominal frying medium capacity greater than 50 lb (23 kg) and greater fat capacity and an 18-in.
and larger vat size.or a vat size 18 in. or greater in width. For size A, B, and C and open vat fryers with a nominal frying medium
capacity less than or equal to 50 lb (23 kg), or a vat size less than 18 in. in width, refer to Test Method F1361.
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 (10.910.8),
1.3.6 French fry production capacity and frying medium temperature recovery time (10.910.8),
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
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 Nov. 1, 2017March 1, 2021. Published January 2018May 2021. Originally approved in 2001. Last previous edition approved in 20162017 as
F2144 – 09 (2016).F2144 – 17. DOI: 10.1520/F2144-17.10.1520/F2144-21.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
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F2144 − 21
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:
D3588F1361 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous FuelsTest Method
for Performance of Open Vat Fryers
F1963 Specification for Deep-Fat Fryers, Gas or Electric, Open
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),2-1986 (RA90) Engineering Analysis of Experimental Data
2.4 Other Standards:
5
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method
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 qualities,
characteristics, or properties of a material, produc
...
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