ASTM F2144-21

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

• Status: Published
• Publication Date: 28-Feb-2021
• 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

• Refers: ASTM F1361-07(2013) - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Jun-2013
• Refers: ASTM F1963-05(2011) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Oct-2011
• Refers: ASTM F1361-07 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Feb-2007
• Refers: ASTM F1361-05 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Sep-2005
• Refers: ASTM F1963-05 - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Sep-2005
• Refers: ASTM F1963-99a - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 10-Oct-1999
• Refers: ASTM F1361-99e1 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 10-Oct-1999
• Refers: ASTM F1361-99 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 10-Oct-1999

Overview

ASTM F2144-21: Standard Test Method for Performance of Large Open Vat Fryers provides a comprehensive methodology for evaluating the energy consumption and cooking performance of large-vat open deep fat fryers. Developed by ASTM International, this standard supports food service operators in selecting fryers based on accurate and consistent measurements of energy efficiency, production capacity, and operational characteristics. The method applies to various types and sizes of commercial open vat fryers used in professional kitchens, restaurants, and institutional settings.

Key Topics

Core Assessment Areas:

• Energy Input Rate: Confirms the fryer operates within its rated energy input as specified by the manufacturer.
• Temperature Calibration: Ensures the fryer maintains precise operating temperatures and allows evaluation of thermostat accuracy.
• Preheat Energy and Time: Measures both the total energy required and the time taken to bring the frying medium to the designated temperature.
• Idle and Pilot Energy Rates: Quantifies energy consumption during non-cooking or standby periods, offering insights into ongoing operational costs.
• Cooking Energy Rate and Efficiency: Tests the fryer under heavy and light loads to determine energy use and cooking efficiency, aiding in fryer comparison and overall energy management.
• Production Capacity: Determines the maximum output rate, helping operators match fryers to their required food production volume.

Specific Application Criteria:

• Applicable to open vat fryers with frying medium capacity over 50 lb (23 kg) or vats wider than 18 inches, with further specific references for other sizes and types.
• Covers both gas and electric fryers, including counter, drop-in, floor-mounted portable, and stationary models.

Applications

Energy and Performance Benchmarking:

• Enables commercial kitchen managers and equipment buyers to objectively compare fryer models based on standardized testing of energy efficiency and operational capacity.
• Assists in the management of energy demand by providing data on preheat times, idle periods, and total cooking efficiency, which directly influences utility costs and sustainability objectives.

Operational Optimization:

• Detailed metrics on energy consumption allow for more informed scheduling, fryer selection, and workflow design.
• Improved understanding of preheat and idle energy usage helps identify potential energy savings during periods of low cooking activity.

Specification and Procurement:

• Facilitates clear communication between equipment manufacturers, suppliers, and end-users by establishing a common set of performance measurements and definitions.
• Supports compliance with energy-related standards and procurement policies that may be required by local or regional authorities.

Related Standards

• ASTM F1361: Standard Test Method for Performance of Open Vat Fryers (for fryers with lower capacity or smaller vat sizes).
• ASTM F1963: Specification for Deep-Fat Fryers, Gas or Electric, Open.
• ANSI Z83.11: American National Standard for Gas Food Service Equipment.
• ASHRAE Guideline 2-1986: Engineering Analysis of Experimental Data (for relevant measurement methodologies).
• AOAC 983.23: Fat in Foods: Chloroform-Methanol Extraction Method (for moisture and fat content analysis of test samples).

Practical Value

ASTM F2144-21 offers significant practical benefits by enabling science-based, repeatable assessment of commercial fryer performance. Accurate measurement of energy input, efficiency, and cooking outcomes allows food service establishments to make data-driven decisions, save energy, and deliver consistent product quality. By following this standard, operators can select fryers that best fit their operational needs while also supporting energy conservation and cost control-a key factor in commercial kitchen sustainability and profitability.

Keywords: ASTM F2144-21, open vat fryers, energy consumption, cooking efficiency, fryer performance, commercial kitchen equipment, food service energy standards, fryer production capacity, ASTM standards, fryer selection.

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
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
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-
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 [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
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.
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/F2144-21. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2144 − 21
3.2.2 cook zone, n—volume of oil in which food is cooked. isachievedatthelocationrepresentingtheaveragetemperature
of the frying medium.
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer
asitisusedtocookbreadedchickenproductunderheavy-and
4.3 The preheat energy and time and idle energy rate are
light-load conditions.
determined while the fryer is operating with the thermostat(s)
3.2.4 cooking-energy effıciency, n—quantity of energy im- set at a calibrated 350°F (177°C). The rate of pilot energy
consumption also is determined, when applicable, to the fryer
parted to the chicken during the cooking process expressed as
a percentage of the quantity of energy consumed by the fryer under test.
during the heavy- and light-load tests.
4.4 Energy consumption and time are monitored while the
3.2.5 cooking energy rate, n—average rate of energy con-
fryer is used to cook seven loads of frozen, ⁄4-in. (6-mm)
sumed by the fryer while “cooking” a heavy or light load of
shoestringpotatoestoaconditionof30 61%weightlosswith
chicken.
the thermostat set at a calibrated 350°F (177°C). Cooking-
energy efficiency is determined for heavy-load test conditions.
3.2.6 energy input rate, n—peak rate at which a fryer
Frenchfryproductioncapacityisbasedontheheavy-loadtest.
consumes energy (Btu/h (kJ/h) or kW), typically reflected
during preheat.
5. Significance and Use
3.2.7 idle energy rate, n—average rate of energy consumed
(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”
5.1 The energy input rate test is used to confirm that the
the frying medium at the thermostat(s) set point.
fryer under test is operating in accordance with its nameplate
rating.
3.2.8 pilot energy rate, n—average rate of energy consump-
tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
5.2 Fryer temperature calibration is used to ensure that the
3.2.9 preheat energy, n—amount of energy consumed (Btu
fryer being tested is operating at the specified temperature.
(kJ) or kWh) by the fryer while preheating the frying medium
Temperature calibration also can be used to evaluate and
from ambient room temperature to the calibrated thermostat(s)
calibrate the thermostat control dial.
set point.
5.3 Preheat energy and time can be used by food service
3.2.10 preheat rate, n—average rate (°F/min (°C/min)) at
operators to manage their restaurants’ energy demands, and to
which the frying medium temperature is heated from ambient
estimate the amount of time required for preheating a fryer.
temperature to the fryer’s calibrated thermostat(s) set point.
5.4 Idle energy rate and pilot energy rate can be used to
3.2.11 preheat time, n—timerequiredforthefryingmedium
estimate energy consumption during non-cooking periods.
to preheat from ambient room temperature to the calibrated
thermostat(s) set point. 5.5 Preheat energy, idle energy rate, pilot energy rate, and
heavy- and light-load cooking energy rates can be used to
3.2.12 production capacity, n—maximum rate (lb/h (kg/h))
estimate the fryer’s energy consumption in an actual food
at which a fryer can bring the specified food product to a
service operation.
specified “cooked” condition.
3.2.13 production rate, n—average rate (lb/h (kg/h)) at 5.6 Cooking-energy efficiency is a direct measurement of
which a fryer brings the specified food product to a specified fryer efficiency at different loading scenarios.This information
“cooked” condition. Production rate does not necessarily refer canbeusedbyfoodserviceoperatorsintheselectionoffryers,
to maximum rate (production capacity), but varies with the as well as for the management of a restaurant’s energy
amount of food being cooked. demands.
3.2.14 uncertainty, n—measure of systematic and precision
5.7 Production capacity is used by food service operators to
errors in specified instrumentation or measure of repeatability
choose a fryer that matches their food output requirements.
of a reported test result.
6. Apparatus
4. Summary of Test Method
6.1 Analytical Balance Scale, for measuring weights up to
NOTE1—Allofthefryertestsshallbeconductedwiththefryerinstalled
under a wall-mounted canopy exhaust ventilation hood that shall operate 50 lb (23 kg), with a resolution value of 0.01 lb (0.004 kg) and
at an air flow rate based on 300 cfm per linear foot (460 L/s per linear
an uncertainty of 0.01 lb (0.004 kg).
metre) of hood length. Additionally, an energy supply meeting the
6.2 Barometer, for measuring absolute atmospheric
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
under test.
pressure, to be used for adjustment of measured gas volume to
standardconditions.Shallhavearesolutionvalueof0.2in.Hg
4.1 The fryer under test is connected to the appropriate,
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
metered energy source. The measured energy input rate is
determinedandcheckedagainsttheratedinputbeforecontinu-
6.3 Canopy Exhaust Hood,4ftindepth;wall-mountedwith
ing with testing.
the lower edge of the hood 6 ft, 6 in. from the floor; and with
4.2 The frying medium temperature in the cook zone is the capacity to operate at a nominal exhaust ventilation rate of
monitored at a location chosen to represent the average 300 cfm per linear foot (460 L/s per linear metre) of active
temperature of the frying medium while the fryer is “idled” at hood length. This hood shall extend a minimum of 6 in. (152
350°F(177°C).Fryertemperaturecalibrationto350°F(177°C) mm)pastbothsidesandthefrontofthecookingapplianceand
F2144 − 21
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil)
shall not incorporate side curtains or partitions. Makeup air
has been shown to be an acceptable product for testing by PG&E.
shall be delivered through the face registers and/or from the
space.
8. Sampling, Test Units
6.4 Convection Drying Oven,withtemperaturecontrolledat
8.1 Fryer—A representative production model shall be se-
215to220°F(100 63°C),usedtodeterminemoisturecontent
lected for performance testing.
of both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and
9. Preparation of Apparatus
temperatures, capable of multiple temperature displays updat-
9.1 Install the appliance according to the manufacturer’s
ing at least every 2 s.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
6.6 Fry Baskets, chrome-plated steel construction, supplied
mounted against the wall with the lower edge of the hood 6 ft,
by the manufacturer of the fryer under test. At least four
6 in. (1.98 m) from the floor. Position the fryer with the front
baskets are required to test each fryer according to this
edge of frying medium inset 6 in. (152 mm) from the front
protocol.
edge of the hood at the manufacturer’s recommended working
6.7 Gas Meter, for measuring the gas consumption of a
height. The length of the exhaust hood and active filter area
fryer, shall be a positive displacement type with a resolution
shall extend a minimum of 6 in. (152 mm) past the vertical
3 3
value of at least 0.01 ft (0.0003 m ) and a maximum
plane of both sides of the fryer. In addition, both sides of the
uncertainty no greater than 1% of the measured value for any
fryershallbeaminimumof3ft(0.9m)fromanysidewall,side
3 3
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
partition, or other operating appliance. A “drip” station posi-
for measuring the gas consumed by the pilot lights, it shall
tioned next to the fryer is recommended. The exhaust ventila-
3 3
have a resolution value of at least 0.01 ft (0.0003 m ) and a
tion rate shall be based on 300 cfm per linear foot (460 L/s per
maximum uncertainty no greater than 2% of the measured
linearmetre)ofhoodlength.Theassociatedheatingorcooling
value.
systemshallbecapableofmaintaininganambienttemperature
of 75 6 5°F (24 6 3°C) within the testing environment when
6.8 Pressure Gauge,formonitoringgaspressure.Shallhave
the exhaust system is operating.
a range of 0 to 15 in. H O (0 to 3.7 kPa), a resolution value of
0.5in.H O(125Pa),andamaximumuncertaintyof1%ofthe
2 9.2 Connect the fryer to a calibrated energy test meter. For
measured value.
gas installations, a pressure regulator shall be installed down-
stream from the meter to maintain a constant pressure of gas
6.9 Stop Watch, with a 1-s resolution value.
for all tests. Both the pressure and temperature of the gas
6.10 Temperature Sensor, for measuring natural gas tem-
supplied to a fryer, as well as the barometric pressure, shall be
perature in the range of 50 to 100°F (10 to 38°C) with an
recorded during each test so that the measured gas flow can be
uncertainty of 62°F (61.1°C).
corrected to standard conditions. For electric installations, a
6.11 Thermocouple(s), Polytetrafluoroethylene-insulated,
voltage regulator may be required to maintain a constant
industry-standard thermocouples capable of immersion with a
“nameplate” voltage during tests if the voltage supply is not
rangeof50to400°F(10to204°C)andanuncertaintyof 62°F
within 62.5% of the manufacturer’s “nameplate” voltage.
(61.1°C).
9.3 For a gas fryer, adjust (during maximum energy input)
6.12 Watt-Hour Meter, for measuring the electrical energy
the gas supply pressure downstream from the fryer’s pressure
consumptionofafryer,shallhavearesolutionvalueofatleast
regulator to within 62.5% of the operating manifold pressure
10Whandamaximumuncertaintynogreaterthan1.5%ofthe
specified by the manufacturer. Make adjustments to the fryer
measured value for any demand greater than 100 W. For any
following the manufacturer’s recommendations for optimizing
demand less than 100 W, the meter shall have a resolution
combustion. Proper combustion may be verified by measuring
value of at least 10Wh and a maximum uncertainty no greater
air-free CO in accordance with ANSI Z83.11.
than 10%.
9.4 For an electric fryer, confirm (while the fryer elements
7. Reagents and Materials
are energized) that the supply voltage is within 62.5% of the
operating voltage specified by the manufacturer. Record the
7.1 French Fries (Shoestring Potatoes)—Order a sufficient
test voltage for each test.
quantity of French fries to conduct both the French fry
cook-time determination test and the heavy- and light-load
NOTE 3—It is the intent of the testing procedure herein to evaluate the
cookingtests.Allcookingtestsaretobeconductedusing ⁄4-in. performance of a fryer at its rated gas pressure or electric voltage. If an
electricfryerisrateddualvoltage(thatis,designedtooperateateither208
(6-mm) par-cooked, frozen, shoestring potatoes. Fat and mois-
or 240 V with no change in components), the voltage selected by the
turecontentoftheFrenchfriesshallbe6 61%byweightand
manufacturer and/or tester shall be reported. If a fryer is designed to
68 6 2 % by weight, respectively.
operate at two voltages without a change in the resistance of the heating
elements, the performance of the fryer (for example, preheat time) may
7.2 Frying Medium—Shall be partially hydrogenated,
differ at the two voltages.
100%purevegetableoil.Newfryingmediumshallbeusedfor
each fryer tested in accordance with this test method.The new 9.5 Make fryer ready for use in accordance with the
fryingmediumthathasbeenaddedtothefryerforthefirsttime manufacturer’s instructions. Clean fryer by “boiling” with the
shall be heated to 350°F (177°C) at least once before any test manufacturer’s recommended cleaner and water and then
is conducted. rinsing the inside of the fry-pot thoroughly.
F2144 − 21
9.6 To prepare the fryer for temperature calibration, attach 10.2 Energy Input Rate:
an immersion type thermocouple in the fry pot before begin- 10.2.1 Load the fryer with oil to the indicated fill line and
ning any tests. The thermocouple used to calibrate the fryer turn the fryer on with the temperature controls set to 350°F. If
shall be located within 1 in. (25 mm) of the tip of the the fryer does not have an indicated fill line, fill to the
thermostat probe. If it is not possible to locate a thermocouple manufacturer’s recommended weight witha5% tolerance of
nearthethermostatprobe,positionthethermocoupleattherear oil. Aft er the fryer has been preheated, use a sharpie to mark
1 1
of the fry pot, 2 in. (51 mm) below the oil fill line and ⁄2 in. ⁄4 in. above the oil level to indicate a fill line. For any test, oil
(13mm) from rear wall of the fry pot. must be added to the fryer if the oil level drops below ⁄2 in.
below the manufacturer’s recommended hot fill line.
9.7 Cook zone temperature shall be measured using an
10.2.2 Let the fryer run until the burner or heating element
immersion type thermocouple in the fry vat before beginning
first cycles off. Calculate the input rate for the last three
anytests.Thethermocoupleshallbeplacedinthecenterofthe
minutes before the burner or heating element cycles off.
fry vat, about 1 in. (25 mm) up from the platform the fry
Adjustments to input rate may be made by adjusting gas
baskets rest on.
manifold pressure (gas fryers).
NOTE4—Forsingle-basketorsplit-vatfryers,thethermocouplemaybe
10.2.3 Confirmthatthemeasuredinputrateorpower(Btu/h
placedatabout ⁄8in.(3mm)upfromtheplatformthefrybasketsreston.
(kJ/h)foragasfryerandkWforanelectricfryer)iswithin5%
9.8 If applicable, cold zone temperature shall be measured
of the rated nameplate input or power. (It is the intent of the
using an immersion-type thermocouple placed 0.5 in. (12 mm)
testingprocedureshereintoevaluatetheperformanceofafryer
abovethebottomand1in.(25mm)awayfromtherearwallof
at its rated energy input rate.) If the difference is greater than
the fry vat. The portion of the rear wall not immersed in oil
5%, terminate testing and contact the manufacturer. The
may be used for thermocouple support.Astiff wire attached to
manufacturermaymakeappropriatechangesoradjustmentsto
the rear wall of the fryer may also be used for thermocouple
the fryer or supply another fryer for testing.
support.
10.3 Calibration:
9.9 The temperature seen by the fryer’s temperature probe
10.3.1 Ensure that frying medium is loaded to the indicated
shall be measured using an immersion-type thermocouple fryer fill line recommended by the manufacturer. Preheat to
placed within 0.5 in. of the temperature probe.
350°F (177°C) and allow the fryer to stabilize for 30 min
before beginning temperature calibration.
10.3.2 The frying medium temperature shall be measured
10. Procedure
by attaching a calibrated immersion type thermocouple in the
10.1 General:
cookzoneasdetailedin9.7.Themediantemperaturerecorded
10.1.1 Forgasfryers,recordthefollowingforeachtestrun:
over three complete thermostat cycles at this point shall be
10.1.1.1 Higher heating value.
considered as the average temperature for the frying medium.
10.1.1.2 Standard gas pressure and temperature used to
10.3.3 Where required, adjust the fryer temperature con-
correct measured gas volume to standard conditions.
trol(s) to calibrate the fryer at an average frying medium
10.1.1.3 Measured gas temperature.
temperature of 350 6 5°F (177 6 3°C). Record the frying
10.1.1.4 Measured gas pressure.
medium temperature over three cycles and average the tem-
10.1.1.5 Barometric pressure.
peratures over the three cycles to verify that the average
10.1.1.6 Ambient temperature.
measured temperature at the frying medium sensor location is
10.1.1.7 Energy input rate during or immediately prior to
350 6 5°F (177 6 3°C).
test.
10.4 Preheat Energy and Time:
NOTE5—Usingacalorimeterorgaschromatographinaccordancewith
10.4.1 Ensure that frying medium is loaded to the indicated
accepted laboratory procedures is the preferred method for determining
fryer fill line. Record frying medium temperature and ambient
the higher heating value of gas supplied to the fryer under test. It is
kitchen temperature at the start of the test. Frying medium
recommended that all testing be performed with gas having a higher
3 3
heating value of 1000 to 1075 Btu/ft (37 300 to 40 100 kJ/m ).
temperature shall be 75 6 5°F (24 6 3°C) at the start of the
test.
10.1.2 For gas fryers, add electric energy consumption to
10.4.2 Withthefrypotuncovered,turnthefryeronwiththe
gas energy for all tests, with the exception of the energy input
temperature controls set to attain a temperature within the
rate test (10.2).
frying medium of a calibrated 350 6 5°F (177 6 3°C).
10.1.3 For electric fryers, record the following for each test
10.4.3 Begin monitoring energy consumption, time, and
run:
temperature as soon as the fryer is turned on. For a gas fryer,
10.1.3.1 Voltage while elements are energized.
the preheat time shall include any delay between the time the
10.1.3.2 Ambient temperature.
unit is turned on and the burners actually ignite. Preheat is
10.1.3.3 Energy input rate during or immediately prior to
judged complete when the temperature at the monitored
test run.
location reaches 340°F (171°C).
10.1.4 For each test run, confirm that the peak input rate is
within 65% of the rated nameplate input. If the difference is 10.5 Idle Energy Rate:
greater than 5%, terminate testing and contact the manufac- 10.5.1 Allow the frying medium to stabilize at 350 6 5°F
turer. The manufacturer may make appropriate changes or (177°C) for at least 30 min after the last thermostat has
adjustments to the fryer. commenced cycling about the thermostat set point.
F2144 − 21
10.5.2 After a minimum 60 min stabilization period, wait 5°F) (–20 6 3°C) in the proximity of the fryer test area until
for the fryer to reach the top of a thermal cycle (units with the temperature of the fries has stabilized at the freezer
proportional controls) or the heater cycle off (units with temperature. Monitor the temperature of the fries by implant-
snap-action controls), then immediately start monitoring ing a thermocouple in a fry, and placing the fry into one of the
elapsed time, vat temperature(s) and energy consumption. bags, that shall be located in a freezer with the test bags. An
10.5.3 The idle energy rate test shall be run for a minimum additional basket load of fries shall be prepared and reserved
of 2 h and include a minimum of 10 complete thermal cycles formoisturecontentanalysis.Friesshallbeminimallyhandled
or heater cycles. After the test period (either2hor10 and shall spend minimal time in ambient air.
thermal/heater cycles, whichever is longer), end the test. If the
NOTE7—Friesshouldnotbestoredinplasticsbagsformorethanthree
test unit does not exhibit clear thermal cycles, then the test
days.ItwasobservedbyPG&Ethaticedevelopsontheinsideofthebags
shall be run for 3 h.
indicating that the fries lose moisture.
NOTE 6—Models with proportional controls may not exhibit distinct
10.7.3 The number of bags to be prepared for the cooking-
heater cycles. The intent of the test is to accurately represent the average
energy efficiency and production capacity fry tests (10.8) will
energy consumption of the holding cabinet, while minimizing any error
vary with the number of trials needed to establish a cooking
that may be introduced as a result of capturing partial thermal cycles.
time that demonstrates a 30 6 1 % fry weight loss during
10.5.4 Monitorandrecordthetimeelapsed,numberofduty
cooking. The first load of each cooking test will not be
cycles and energy consumed between the first and last duty
averaged in the weight loss calculation. When cooking the
cycle. For gas fryers, monitor and record all electric energy
seven loads of the cooking test, the weight loss may increase
consumed during the idle test.
with each load cooked. For example, Load Three may have a
10.5.5 Monitor the elapsed time, temperature, and energy
greater weight loss than Load Two, Load Four may have a
consumption of the fryer while it is operated under this “idle”
greater weight loss than Load Three, etc. If the estimated
condition for a minimum of 2 h. The fryer shall remain
cooking time does not yield a 30 6 1 % weight loss averaged
uncovered throughout this idle test.
over the last five loads of the seven-load cooking test, the
10.6 Pilot-Energy Consumption (Gas Models with Standing
cooking time shall be adjusted and the seven-load cooking test
Pilots): shall be repeated.
10.6.1 Where applicable, set gas valve controlling gas
NOTE 8—It may take several loads to establish a stable cook time that
supply to the appliance at the “pilot” position. Otherwise set
yields a 30 6 1 % weight loss. For example, it may take 24 or 36 bags
the temperature controls to the “off” position.
(twoorthreetests)toestablishacookingtimeforaheavyload.Itisbetter
10.6.2 Light and adjust pilots according to manufacturer’s topreparemorefriesthantonothaveenoughfriestodeterminetheproper
cooking time.
instructions.
10.6.3 Record gas reading, electric energy consumed and
10.7.4 For the cooking-energy efficiency and production-
time before and after a minimum of8hof pilot operation.
capacity tests, following are the recommended number of bags
that need to be prepared:
10.7 French Fry Preparation:
10.7.1 The French fry cooking tests are to be conducted 10.7.4.1 Heavy Load—64 bags.
using blue-ribbon product, par-cooked, frozen, 1/4-in. (6-mm)
10.8 Cooking-Energy Effıciency and Production Capacity
shoestring potatoes. Fat and moisture content of the French
Fry Tests:
fries shall be 6 6 1 % by weight and 68 6 2 % by weight
10.8.1 Thecooking-energyefficiencyandproductioncapac-
respectively. The fat composition shall be provided by the
ityfrytestsaretoberunaminimumofthreetimes.Additional
manufacturer. The moisture composition data shall be deter-
test runs may be necessary to obtain the required precision for
mined using the moisture content determination procedure in
the reported test results (see Annex A1).
Annex A2.
10.8.2 Prepare an additional 1 lb (454 g) of frozen fries
10.7.2 PrepareFrenchfriesforthecookingtestbyweighing
consisting of an apportioned number of fries from multiple
individualbasketloads.Forindividualloadsizes,refertoTable
bags of frozen French fries, and store in freezer in a sealable
1. An individual basket load shall be ⁄2 the weight of the
freezer-safe plastic bag (to prevent moisture migration). Re-
individualload(thatis,foratotalloadof3lb,eachbasketshall
serve these fries for analysis of moisture content.
have 1.5 lb of fries). Store each load in a self-sealing plastic
10.8.3 Load the fryer to the indicated manufacturer’s rec-
freezer bag and place the bags in a freezer (operated at –5 6
ommended fill line with the frying medium. Set the thermostat
ofthefryertothecalibratedfryingmediumtemperatureof350
TABLE 1 French Fry Load Sizes Based on Nominal Tank Size
65°F(177 63°C).Allowthefryertostabilizeattheoperating
Fryer Nominal French Fry
Size
temperature for a minimum of 60 min after being turned on.
Tank Size Heavy-Load Size
10.8.4 Use a total of six fry baskets to cook the seven loads
18×14 5.00±0.02lb
18×18 5.00±0.02lb
of fries. Hold the fry baskets at room temperature (75 6 5°F
D 18×20 5.00±0.02lb
(24 6 3°C)) prior to being loaded with frozen French fries.
D 18×24 5.00±0.02lb
Also, the fry baskets shall be clean and moisture-free so as not
D 20×20 6.00±0.02lb
D 20×24 6.00±0.02lb
to contaminate the frying medium.
E 24×24 8.00±0.02lb
10.8.5 Determine the cook time for the selected french fry
E 34×24 9.00±0.02lb
load:
F2144 − 21
10.8.5.1 Select an appropriate cook time to achieve a 30 6 loads (excluding the stabilization load at the beginning of each
1%weightloss.Cookthefriesfortheestimatedtimerequired test run) do not produce a 30 6 1 % weight loss, adjust the
to produce a 30 6 1% weight loss. The weight loss for each cook time accordingly and continue testing until a total of five
loadisdeterminedafterthecookedfrieshavedrainedfor2min successive loads consistently achieve 30 6 1 % weight loss.
following removal from the frying medium.
10.8.6.8 Reserve 1 lb (440 g) of cooked fries (consisting of
10.8.5.2 The first load of each seven-load cooking test shall
an apportioned number of fries from each of the five loads) for
be used to stabilize the fryer and shall not be counted in the
the determination of moisture content. Unless the moisture
calculation of elapsed time and energy. Commence monitoring
content test is conducted immediately, place the fries in a
cooking energy when the third load contacts the frying me-
freezer-safe ziplock bag. Ensure that the ziplock bag stays
dium.
closed in between taking samples from different loads.
10.8.5.3 After the cook-zone thermocouple indicates that
10.8.6.9 Terminate the test after removing the last load and
the oil temperature has recovered to 340°F, or 10 s, whichever
either allowing 10 s to pass or waiting for the cook-zone
is longer, cook the next load.
thermocoupletoindicatethattheoiltemperaturehasrecovered
10.8.5.4 Measure and record the weight loss of the cooked
to 340°F, whichever is longer (to be consistent with previous
fries.Ifthepercentweightlossisnot30 61%,adjustthetotal
loads). Record total elapsed time and consumption of energy
cookingtimeforthesubsequentloadsasappropriateandrepeat
for the last five loads of the cooking test.
10.8.5. Once the cooking time has been confirmed to be stable
10.8.7 Perform Run Nos. 2 and 3 by repeating the steps
over a series of at least three sequential loads, then proceed to
given in 10.8.6. Follow the procedure in Annex A1 to deter-
10.8.6.
minewhethermorethanthreetestrunsarerequired.Reportthe
10.8.6 The cooking-energy efficiency test shall be per-
results for the cooking energy efficiency, production rate,
formed in the following sequence:
cooking energy rate, and cook time as described in AnnexA1.
10.8.6.1 Confirm that the fryer is filled with frying medium
See Fig. 2 for a flowchart of the fry test procedure.
tothemanufacturer’srecommendedfill-line.Allowthefryerto
10.8.8 Determine the average moisture content of the
cycle a minimum of three times after returning to the setpoint.
cooked fries for each test replicate in accordance with the
10.8.6.2 When the heaters have cycled off, place the first
procedureoutlinedinAnnexA2andcalculatethemoistureloss
load into the fryer. The first two loads of each seven-load
based on initial moisture content of the French fries. Use this
cookingtestshallbeusedtostabilizethefryerandshallnotbe
value in the cooking-energy efficiency calculation (see 11.9).
counted in the calculation of elapsed time and energy. Com-
mencemonitoringcookingenergywhenthethirdloadcontacts
11. Calculation and Report
the frying medium.
10.8.6.3 Cook the load of fries for the determined cook
11.1 Test Fryer:
time. For the first two loads, use the estimated cook time from
11.1.1 Summarizethephysicalandoperatingcharacteristics
10.8.5.
of the fryer. If needed, describe other design or operating
10.8.6.4 Shortlybeforetheendofthecooktime,removethe
characteristics that may facilitate interpretation of the test
nextloadoffriesfromthefreezerandplaceinthenextbaskets
results.
to be cooked. The time from the fries being removed from the
11.1.2 Report fryer vat volume in pounds (lb) according to
freezer until they are lowered into the oil shall not be longer
the manufacturer’s recommended fill line.
than 60 s.
10.8.6.5 Removecookedfriestodripstationanddrainfor2 11.2 Apparatus and Procedure:
6 0.25 min.
11.2.1 Confirm that the testing apparatus conform to all of
10.8.6.6 Set the next load into the fryer 10 s after removing
the specifications in Section 6. Describe any deviations from
the first load from the fryer or after the cook zone thermo-
those specifications.
couple indicates that the oil temperature has recovered to
11.2.2 For electric fryers, report the voltage for each test.
340°F(171°C),whicheverislonger.Repeat10.8.6.2–10.8.6.5
11.2.3 For gas fryers, report the higher heating value of the
until all seven loads have been cooked (Fig. 1).
gas supplied to the fryer during each test.
10.8.6.7 Confirm that the weight loss of each subsequent
load is 30 6 1 %. If at any point during testing two sequential 11.3 Gas Energy Calculations:
FIG. 1 Sequence of Stir-Up Cook Test (Not to Scale)
F2144 − 21
FIG. 2 Fry Test Flowchart
11.3.1 For gas fryers, add electric energy consumption to
V = actual volume of gas corrected for temperature and
3 3
gas energy for all tests, with the exception of the energy input
pressure at standard conditions, ft (m ), and
rate test (10.2).
= V × T × P
meas cf cf
11.3.2 For all gas measurements calculate the energy con-
where:
sumed based on:
3 3
V = measured volume of gas, ft (m ),
meas
E 5 V 3HV (1)
gas
T = temperature correction factor,
cf
= absolute standard gas temperature °R (K)/ absolute
where:
actual gas temperature °R (K)
E = energy consumed by the fryer,
gas
= absolute standard gas temperature °R (K)/ [gas
HV = higher heating value,
temp °F + 459.67] °R (gas temp °C + 273.15)K
= energy content of gas measured at standard
3 3
P = pressure correction factor
conditions, Btu/ft (kJ/m ), cf
F2144 − 21
eters are the average values from the three test replicates.
= absolute actual gas pressure psia (kPa)/ absolute
standard pressure psia (kPa) 11.9.1 Calculate and report the cooking energy rate for
= gas gauge pressurepsig(kPa)+ barometric pressure heavy-load French fry tests based on:
psia (kPa)/ absolute standard pressure psia (kPa)
E 360
NOTE 9—Absolute standard gas temperature and pressure used in this q 5 (5)
fries
t
calculation should be the same values used for determining the higher
heating value. Standard conditions in accordance with ANSI Z83.11 are
where:
14.696 psia (101.33 kPa) and 60°F (519.67°R (288.71 K)).
q = cooking energy rate, Btu/h (kJ/h) or kW,
fries
11.4 Energy Input Rate:
E = energy consumed during French fry test, Btu (kJ) or
11.4.1 Report the manufacturer’s nameplate energy input
kWh, and
rate in Btu/h for a gas fryer and kW for an electric fryer.
t = cooking test period, min.
11.4.2 For gas or electric fryers, calculate and report the
11.9.1.1 For gas fryers, report separately a gas French fry
measured energy input rate (Btu/h (kJ/h) or kW) based on the
cooking energy rate and an electric French fry cooking energy
energyconsumedbythefryerduringtheperiodofpeakenergy
rate.
input according to the following relationship:
11.9.2 Calculate and report the energy consumption per
E 360
pound of fries cooked based on:
q 5 (2)
input
t
E
q 5 (6)
friesperpound
where:
W
q = measured energy input rate, Btu/h (kJ/h) or kW,
input
where:
E = energy consumed during period of energy input, Btu
q = energy per pound, Btu/lb (kJ/kg) or kWh/lb
friesperpound
(kJ) or kWh, and
(kWh/kg),
t = period of energy input, min.
E = energy consumed during cooking test, Btu
11.5 Fryer Temperature Calibration:
(kJ) or kWh, and
11.5.1 Report the average bulk temperature for the frying
W = total initial weight of the frozen french fries,
mediuminthecookzoneaftercalibration.Reportanydiscrep-
lb (kg).
anciesbetweenthetemperatureindicatedonthecontrolandthe
11.9.3 Calculate and report the French fry cooking-energy
measured average frying medium temperature.
efficiency based on:
11.6 Preheat Energy and Time:
E
fries
11.6.1 Report the preheat energy consumption (Btu (kJ) or n 5 3100 (7)
fries
E
fryer
kWh) and preheat time (min).
where:
11.6.2 Calculateandreporttheaveragepreheatrate(°F/min
(°C/min)) based on the preheat period.
n = French fry cooking-energy efficiency, %, and
fries
E = energy into the French fries, Btu (kJ),
fries
11.7 Idle Energy Rate:
= E + E + E .
sens thaw evap
11.7.1 Calculateandreporttheidleenergyrate(Btu/h(kJ/h)
or kW) based on:
where:
E 360 E = quantity of heat added to the French fries, which
sens
q 5 (3)
idle
t causestheirtemperaturetoincreasefromthestarting
temperature to the average bulk temperature of a
where:
done load of French fries (212°F (100°C)), Btu (kJ)
q = idle energy rate, Btu/h (kJ/h) or kW,
idle
=(W)(C )(T − T)
i p f i
E = energy consumed during the test period, Btu (kJ) or
where:
kWh, and
t = test period, min.
W = initial weight of French fries, lb (kg), and
i
C = specific heat of French fry, Btu/lb, °F (kJ/kg, °C),
p
11.8 Pilot Energy Rate:
= 0.695 (0.898).
11.8.1 Calculate and report the pilot energy rate (Btu/h
NOTE 11—For this analysis, the specific heat (C ) of a load of French
p
(kJ/h)) based on:
fries is considered to be the weighted average of the specific heat of its
components (for example, water, fat, and nonfat protein). Research
E 360
q 5 (4)
conducted by PG&E determined that the weighted average of the specific
pilot
t
heat for frozen French fries cooked in accordance with this test method
was approximately 0.695 Btu/lb, °F (0.898 kJ/kg, °C).
where:
NOTE12—ResearchconductedbyPG&E hasdeterminedthatthebulk
q = pilot energy rate, Btu/h (kJ/h),
pilot
temperature of a cooked load of French fries under all loading scenarios
E = energy consumed during the test period, Btu (kJ)
is 212°F (100°C). This was determined by cooking a load of French fries
t = test period, min.
with thermocouples and measuring the bulk temperature in a calorimeter.
11.9 French Fry Cooking-Energy Effıciency and Cooking
Energy Rate:
Development and Application of a Uniform Testing Procedure for Fryers,
NOTE 10—The reported French fry cooking-energy efficiency param- Pacific Gas and Electric Company, November 1990.
F2144 − 21
Therefore the average bulk temperature of a cooked load of French fries
11.9.4 Calculate the French fry production capacity (lb/h
will be assumed to be 212°F (100°C).
(kg/h)) based on:
T = finalinternaltemperatureofthecookedFrenchfries, W 360
f
PC 5 (8)
fries
°F (°C), t
= 212 (100),
where:
T = initial internal temperature of the frozen French
i
PC = French fry production capacity of the fryer, lb/h
fries
fries, °F (°C),
(kg/h),
E = latent heat (of fusion) added to the French fries,
thaw
W = total weight of fries cooked during heavy-load
which causes the moisture (in the form of ice)
cooking test, lb (kg), and
contained in the fries to melt when the temperature
t = total time of heavy-load French fry cooking test,
of the fries reaches 32°F (0°C) (the additional heat
min.
required to melt the ice is not reflected by a change
in the temperature of the fries), Btu (kJ),
11.9.5 Determine the average frying medium recovery time
= W × H
iw f for the heavy-load fry test. Also report the cook time for the
heavy-load French fry tests.
where:
W = initial weight of water in fries, lb (kg),
iw
12. Precision and Bias
H = heat of fusion, Btu/lb (kJ/kg),
f
= 144 Btu/lb (336 kJ/kg) at 32°F (0°C), and
12.1 Precision:
E = latent heat (of vaporization) added to the French
evap 12.1.1 Repeatability (within laboratory, same operator and
fries, which causes some of the moisture contained
equipment).
in the fries to evaporate. Similar to the heat of
12.1.1.1 For the cooking-energy efficiency, cooking energy
fusion, the heat of vaporization cannot be perceived
rate,andproductioncapacityresults,thepercentuncertaintyin
by a change in temperature and must be calculated
each result has been specified to be no greater than 6 10%
afterdetermininghowmuchmoisturewaslostfrom
based on at least three test runs.
a done load of fries,
12.1.1.2 The repeatability of each remaining reported pa-
= W × H
loss v
rameter is being determined.
where: 12.1.2 Reproducibility (multiple laboratories).
12.1.2.1 The interlaboratory precision of the procedure in
W = weight loss of water during cooking, lb (kg),
loss
thistestmethodformeasuringeachreportedparameterisbeing
= M × W − M × W
i i f f
determined.
where:
12.2 Bias:
M = initialmoisturecontent(byweight)oftherawfries,
i
12.2.1 No statement can be made concerning the bias of the
%,
procedures in this test method because there are no accepted
W = initial weight of the raw fries, lb,
i
reference values for the parameters reported.
M = final moisture content (by weight) of the cooked
f
fries, %,
13. Keywords
H = heat of vaporization, Btu/lb (kJ/kg),
v
= 970 Btu/lb (2256 kJ/kg) at 212°F (100°C), and
13.1 efficiency; energy; open deep fat fryer; performance;
E = energy into the fryer, Btu (kJ).
fryer
production capacity; test method; throughput
ANNEXES
(Mandatory Information)
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
NOTE A1.1—This procedure is based on the ASHRAE method for
of the cooking-energy efficiency and production capacity must
determining the confidence interval for the average of several test results
benogreaterthan 610%beforeanyoftheparametersforthat
(ASHRAE Guideline 2-1986(RA90)). It should only be applied to test
loading scenario can be reported.
results that have been obtained within the tolerances prescribed in this
method (for example, thermocouples calibrated, appliance operating
A1.2 The uncertainty in a reported result is a measure of its
within 5% of rated input during the test run).
precision. If, for example, the production capacity for the
A1.1 For the cooking-energy efficiency and production
appliance is 30 lb/h, the uncertainty must not be greater than
capacityresults,theuncertaintyintheaveragesofatleastthree
63 lb/h. Thus, the true production capacity is between 27 and
testrunsisreported.Foreachloadingscenario,theuncertainty
F2144 − 21
33 lb/h. This interval is determined at the 95% confidence U 5 C 3S (A1.3)
3 3 3
level, which means that there is onlya1in20 chance that the
U 52.48 3S
3 3
true production capacity could be outside of this interval.
where:
A1.3 Calculating the uncertainty not only guarantees the
U = absolute uncertainty in average for three test runs, and
maximumuncertaintyinthereportedresults,butisalsousedto
C = uncertainty factor for three test runs (Table A1.1).
determine how many test runs are needed to satisfy this
A1.4.3 Step 3—Calculate the percent uncertainty in each
requirement. The uncertainty is calculated from the standard
parameter average using the averages from Step 1 and the
deviation of three or more test results and a factor from Table
absolute uncertainties from Step 2.
A1.1,whichliststhenumberoftestresultsusedtocalculatethe
A1.4.3.1 The formula for the percent uncertainty (three test
average. The percent uncertainty is the ratio of the uncertainty
runs) is as follows:
to the average expressed as a percent.
%U 5 U /Xa 3100% (A1.4)
~ !
3 3 3
A1.4 Procedure:
NOTE A1.2—Section A1.5 shows how to apply this procedure.
where:
A1.4.1 Step 1—Calculate the average and the standard
%U = percent uncertainty in average for three test runs,
deviation for the test result (cooking-energy efficiency or U = absolute uncertainty in average for three test runs,
productioncapacity)usingtheresultsofthefirstthreetestruns, and
Xa = average of three test runs.
as follows:
A1.4.1.1 The formula for the average (three test runs) is as
A1.4.4 Step 4—If the percent uncertainty, %U,isnot
follows:
greater than 610% for the cooking-energy efficiency and
production capacity, report the average for these parameters
Xa 5 3 ~X 1X 1X ! (A1.1)
S D
3 1 2 3
along with their corresponding absolute uncertainty, U,inthe
following format:
where:
Xa 6U
3 3
Xa = average of results for three test runs, and
X,X,X = results for each test run. If the percent uncertainty is greater than 610% for the
1 2 3
cooking-energy efficiency or production capacity, proceed to
A1.4.1.2 The formula for the sample standard deviation
Step 5.
(three test runs) is as follows:
A1.4.5 Step 5—Run a fourth test for each loading scenario
S 5 ~1/ =2! 3= A 2 B (A1.2)
~ !
3 3 3
whose percent uncertainty was greater than 610%.
where:
A1.4.6 Step 6—Whenafourthtestisrunforagivenloading
S = standard deviation of results for three test runs, scenario, calcul
...

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
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.
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
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
2.1 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
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
2.3 ASHRAE Document:
ASHRAE Guideline 2—1986 (RA90),2-1986 (RA90) Engineering Analysis of Experimental Data
2.4 Other Standards:
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, product, system, or service that produces a test result.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—volume in the fryer below the heating elements or heat exchanger surface designed to remain cooler than the
cook zone.
3.2.2 cook zone, n—volume of oil in which food is cooked.
3.2.3 cooking energy, n—total energy consumed by the fryer as it is used to cook breaded chicken product under heavy- and
light-load conditions.
3.2.4 cooking-energy effıciency, n—quantity of energy imparted to the chicken during the cooking process expressed as a
percentage of the quantity of energy consumed by the fryer during the heavy- and light-load tests.
3.2.5 cooking energy rate, n—average rate of energy consumed by the fryer while “cooking” a heavy or light load of chicken.
3.2.6 energy input rate, n—peak rate at which a fryer consumes energy (Btu/h (kJ/h) or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed (Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling” the frying
medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu (kJ) or kWh) by the fryer while preheating the frying medium from
ambient room temperature to the calibrated thermostat(s) set point.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
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3.2.10 preheat rate, n—average rate (°F/min (°C/min)) at which the frying medium temperature is heated from ambient
temperature to the fryer’s calibrated thermostat(s) set point.
3.2.11 preheat time, n—time required for the frying medium to preheat from ambient room temperature to the calibrated
thermostat(s) set point.
3.2.12 production capacity, n—maximum rate (lb/h (kg/h)) at which a fryer can bring the specified food product to a specified
“cooked” condition.
3.2.13 production rate, n—average rate (lb/h (kg/h)) at which a fryer brings the specified food product to a specified “cooked”
condition. Production rate does not necessarily refer to maximum rate (production capacity), but varies with the amount of food
being cooked.
3.2.14 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
NOTE 1—All of the fryer tests shall be conducted with the fryer installed under a wall-mounted canopy exhaust ventilation hood that shall operate at an
air flow rate based on 300 cfm per linear foot (460 L/s per linear metre) of hood length. Additionally, an energy supply meeting the manufacturer’s
specifications shall be provided for the gas or electric fryer under test.
4.1 The fryer under test is connected to the appropriate, metered energy source. The measured energy input rate is determined and
checked against the rated input before continuing with testing.
4.2 The frying medium temperature in the cook zone is monitored at a location chosen to represent the average temperature of
the frying medium while the fryer is “idled” at 350°F (177°C). Fryer temperature calibration to 350°F (177°C) is achieved at the
location representing the average temperature of the frying medium.
4.3 The preheat energy and time and idle energy rate are determined while the fryer is operating with the thermostat(s) set at a
calibrated 350°F (177°C). The rate of pilot energy consumption also is determined, when applicable, to the fryer under test.
4.4 Energy consumption and time are monitored while the fryer is used to cook sixseven loads of frozen, ⁄4¼-in.-in. (6-mm)
shoestring potatoes to a condition of 30 6 1 % weight loss with the thermostat set at a calibrated 350°F (177°C). Cooking-energy
efficiency is determined for heavy-load test conditions. French fry production capacity is based on the heavy-load test.
5. 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.
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5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 50 lb (23 kg), with a resolution value of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. Shall have a resolution value of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
6.3 Canopy Exhaust Hood, 4 ft in depth; wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor; and with the
capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot (460 L/s per linear metre) of active hood length.
This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance and shall not
incorporate side curtains or partitions. Makeup air shall be delivered through the face registers and/or from the space.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F (100 6 3°C), used to determine moisture content of
both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and temperatures, capable of multiple temperature displays updating at least
every 2 s.
6.6 Fry Baskets, chrome-plated steel construction, supplied by the manufacturer of the fryer under test. At least four baskets are
required to test each fryer according to this protocol.
6.7 Gas Meter, for measuring the gas consumption of a fryer, shall be a positive displacement type with a resolution value of at
3 3
least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2
3 3
ft /h (0.06 m /h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution value of at least
3 3
0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 2 % of the measured value.
6.8 Pressure Gauge, for monitoring gas pressure. Shall have a range of 0 to 15 in. H O (0 to 3.7 kPa), a resolution value of 0.5
in. H O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.9 Stop Watch, with a 1-s resolution.resolution value.
6.10 Temperature Sensor, for measuring natural gas temperature in the range of 50 to 100°F (10 to 38°C) with an uncertainty of
61°F (60.56°C).62°F (61.1°C).
6.11 Thermocouple(s), Polytetrafluoroethylene-insulated, 24 gauge, type T or type K industry-standard thermocouples capable of
immersion with a range of 50 to 400°F (10 to 204°C) and an uncertainty of 61°F (60.56°C).62°F (61.1°C).
6.12 Thermocouple Probe(s), “fast response” type T or type K thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s response
time, capable of immersion with a range of 30 to 250°F (−1 to 121°C) and an uncertainty of 61°F (60.56°C).
6.12 Watt-Hour Meter, for measuring the electrical energy consumption of a fryer, shall have a resolution value of at least 10 Wh
and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution value of at least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 French Fries (Shoestring Potatoes)—Order a sufficient quantity of French fries to conduct both the French fry cook-time
determination test and the heavy- and light-load cooking tests. All cooking tests are to be conducted using ⁄4-in. (6-mm)
par-cooked, frozen, shoestring potatoes. Fat and moisture content of the French fries shall be 6 6 1 % by weight and 68 6 2 %
by weight, respectively.
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7.2 Frying Medium—Shall be partially hydrogenated, 100 % pure vegetable oil. New frying medium shall be used for each fryer
tested in accordance with this test method. The new frying medium that has been added to the fryer for the first time shall be heated
to 350°F (177°C) at least once before any test is conducted.
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil) has been shown to be an acceptable product for testing by PG&E.
8. Sampling, Test Units
8.1 Fryer—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood mounted
against the wall with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the fryer with the front edge of frying
medium inset 6 in. (152 mm) from the front edge of the hood at the manufacturer’s recommended working height. The length of
the exhaust hood and active filter area shall extend a minimum of 6 in. (152 mm) past the vertical plane of both sides of the fryer.
In addition, both sides of the fryer shall be a minimum of 3 ft (0.9 m) from any sidewall, side partition, or other operating appliance.
A “drip” station positioned next to the fryer is recommended. The exhaust ventilation rate shall be based on 300 cfm per linear
foot (460 L/s per linear metre) of hood length. The associated heating or cooling system shall be capable of maintaining an ambient
temperature of 75 6 5°F (24 6 3°C) within the testing environment when the exhaust system is operating.
9.2 Connect the fryer to a calibrated energy test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a fryer,
as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulator may be required to maintain a constant “nameplate” voltage during tests
if the voltage supply is not within 62.5 % of the manufacturer’s “nameplate” voltage.
9.3 For a gas fryer, adjust (during maximum energy input) the gas supply pressure downstream from the fryer’s pressure regulator
to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to the fryer following the
manufacturer’s recommendations for optimizing combustion. Proper combustion may be verified by measuring air-free CO in
accordance with ANSI Z83.11.
9.4 For an electric fryer, confirm (while the fryer elements are energized) that the supply voltage is within 62.5 % of the operating
voltage specified by the manufacturer. Record the test voltage for each test.
NOTE 3—It is the intent of the testing procedure herein to evaluate the performance of a fryer at its rated gas pressure or electric voltage. If an electric
fryer is rated dual voltage (that is, designed to operate at either 208 or 240 V with no change in components), the voltage selected by the manufacturer
and/or tester shall be reported. If a fryer is designed to operate at two voltages without a change in the resistance of the heating elements, the performance
of the fryer (for example, preheat time) may differ at the two voltages.
9.5 Make fryer ready for use in accordance with the manufacturer’s instructions. Clean fryer by “boiling” with the manufacturer’s
recommended cleaner and water and then rinsing the inside of the fry-pot thoroughly.
9.6 To prepare the fryer for temperature calibration, attach an immersion type thermocouple in the fry pot before beginning any
tests. The thermocouple used to calibrate the fryer shall be located within 1 in. (25 mm) of the tip of the thermostat probe. If it
is not possible to locate a thermocouple near the thermostat probe, position the thermocouple at the rear of the fry pot, 2 in. (51
mm) below the oil fill line and ⁄2 in. (13 mm) from rear wall of the fry pot.
9.7 Cook zone temperature shall be measured using an immersion type thermocouple in the fry vat before beginning any tests.
The thermocouple shall be placed in the center of the fry vat, about 1 in. (25 mm) up from the platform the fry baskets rest on.
NOTE 4—For single-basket or split-vat fryers, the thermocouple may be placed at about ⁄8 in. (3 mm) up from the platform the fry baskets rest on.
9.8 If applicable, cold zone temperature shall be measured using an immersion-type thermocouple placed 0.5 in. (12 mm) above
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the bottom and 1 in. (25 mm) away from the rear wall of the fry vat. The portion of the rear wall not immersed in oil may be used
for thermocouple support. A stiff wire attached to the rear wall of the fryer may also be used for thermocouple support.
9.9 The temperature seen by the fryer’s temperature probe shall be measured using an immersion-type thermocouple placed within
0.5 in. of the temperature probe.
10. Procedure
10.1 General:
10.1.1 For gas fryers, record the following for each test run:
10.1.1.1 Higher heating value.
10.1.1.2 Standard gas pressure and temperature used to correct measured gas volume to standard conditions.
10.1.1.3 Measured gas temperature.
10.1.1.4 Measured gas pressure.
10.1.1.5 Barometric pressure.
10.1.1.6 Ambient temperature.
10.1.1.7 Energy input rate during or immediately prior to test.
NOTE 5—Using a calorimeter or gas chromatograph in accordance with accepted laboratory procedures is the preferred method for determining the higher
heating value of gas supplied to the fryer under test. It is recommended that all testing be performed with gas having a higher heating value of 1000 to
3 3
1075 Btu/ft (37 300 to 40 100 kJ/m ).
10.1.2 For gas fryers, add electric energy consumption to gas energy for all tests, with the exception of the energy input rate test
(10.2).
10.1.3 For electric fryers, record the following for each test run:
10.1.3.1 Voltage while elements are energized.
10.1.3.2 Ambient temperature.
10.1.3.3 Energy input rate during or immediately prior to test run.
10.1.4 For each test run, confirm that the peak input rate is within 65 % of the rated nameplate input. If the difference is greater
than 5 %, terminate testing and contact the manufacturer. The manufacturer may make appropriate changes or adjustments to the
fryer.
10.2 Energy Input Rate:
10.2.1 Load the fryer with oil to the indicated fill line and turn the fryer on with the temperature controls set to 350°F. If the fryer
does not have an indicated fill line, fill to the manufacturer’s recommended weight with a 5 % tolerance of oil. Aft er the fryer
has been preheated, use a sharpie to mark ⁄4 in. above the oil level to indicate a fill line. For any test, oil must be added to the
fryer if the oil level drops below ⁄2 in. below the manufacturer’s recommended hot fill line.
10.2.2 Let the fryer run until the burner or heating element first cycles off. Calculate the input rate for the last three minutes before
the burner or heating element cycles off. Adjustments to input rate may be made by adjusting gas manifold pressure (gas fryers).
10.2.3 Confirm that the measured input rate or power (Btu/h (kJ/h) for a gas fryer and kW for an electric fryer) is within 5 % of
the rated nameplate input or power. (It is the intent of the testing procedures herein to evaluate the performance of a fryer at its
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rated energy input rate.) If the difference is greater than 5 %, terminate testing and contact the manufacturer. The manufacturer may
make appropriate changes or adjustments to the fryer or supply another fryer for testing.
10.3 Calibration:
10.3.1 Ensure that frying medium is loaded to the indicated fryer fill line recommended by the manufacturer. Preheat to 350°F
(177°C) and allow the fryer to stabilize for 30 min before beginning temperature calibration.
10.3.2 The frying medium temperature shall be measured by attaching a calibrated immersion type thermocouple in the cook zone
as detailed in 9.7. The median temperature recorded over three complete thermostat cycles at this point shall be considered as the
average temperature for the frying medium.
10.3.3 Where required, adjust the fryer temperature control(s) to calibrate the fryer at an average frying medium temperature of
350 6 5°F (177 6 3°C). Record the frying medium temperature over three cycles and average the temperatures over the three
cycles to verify that the average measured temperature at the frying medium sensor location is 350 6 5°F (177 6 3°C).
10.4 Preheat Energy and Time:
10.4.1 Ensure that frying medium is loaded to the indicated fryer fill line. Record frying medium temperature and ambient kitchen
temperature at the start of the test. Frying medium temperature shall be 75 6 5°F (24 6 3°C) at the start of the test.
10.4.2 With the fry pot uncovered, turn the fryer on with the temperature controls set to attain a temperature within the frying
medium of a calibrated 350 6 5°F (177 6 3°C).
10.4.3 Begin monitoring energy consumption, time, and temperature as soon as the fryer is turned on. For a gas fryer, the preheat
time shall include any delay between the time the unit is turned on and the burners actually ignite. Preheat is judged complete when
the temperature at the monitored location reaches 340°F (171°C).
10.5 Idle Energy Rate:
10.5.1 Allow the frying medium to stabilize at 350 6 5°F (177°C) for at least 30 min after the last thermostat has commenced
cycling about the thermostat set point.
10.5.2 After a minimum 60 min stabilization period, wait for the fryer to reach the top of a thermal cycle (units with proportional
controls) or the heater cycle off (units with snap-action controls), then immediately start monitoring elapsed time, vat
temperature(s) and energy consumption.
10.5.3 The idle energy rate test shall be run for a minimum of 2 h and include a minimum of 10 complete thermal cycles or heater
cycles. After the test period (either 2 h or 10 thermal/heater cycles, whichever is longer), end the test. If the test unit does not exhibit
clear thermal cycles, then the test shall be run for 3 h.
NOTE 6—Models with proportional controls may not exhibit distinct heater cycles. The intent of the test is to accurately represent the average energy
consumption of the holding cabinet, while minimizing any error that may be introduced as a result of capturing partial thermal cycles.
10.5.4 Proceed to monitor the elapsed time and the energy consumption of the fryer while it is operated under this “idle” condition
at the beginning of the first duty cycle after the fryer has stabilized (that is, the moment just before the burner or element cycles
on.) Continue monitoring until the beginning of the first duty cycle after the fryer has been in this “idle” condition for a minimum
of 2 h, and Monitor and record the time elapsed, number of duty cycles and energy consumed between the first and last duty cycle.
For gas fryers, monitor and record all electric energy consumed during the idle test.
10.5.5 Monitor the elapsed time, temperature, and energy consumption of the fryer while it is operated under this “idle” condition
for a minimum of 2 h. The fryer shall remain uncovered throughout this idle test.
10.6 Pilot-Energy Consumption (Gas Models with Standing Pilots):
10.6.1 Where applicable, set gas valve controlling gas supply to the appliance at the “pilot” position. Otherwise set the temperature
controls to the “off” position.
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10.6.2 Light and adjust pilots according to manufacturer’s instructions.
10.6.3 Record gas reading, electric energy consumed and time before and after a minimum of 8 h of pilot operation.
10.7 French Fry Preparation:
10.7.1 The French fry cooking tests are to be conducted using blue-ribbon product, par-cooked, frozen, 1/4-in. (6-mm) shoestring
potatoes. Fat and moisture content of the French fries shall be 6 6 1 % by weight and 68 6 2 % by weight respectively. This
composition data can The fat composition shall be provided by the manufacturer or determined using AOAC 983.23 and
manufacturer. The moisture composition data shall be determined using the moisture content determination procedure in Annex
A2.
10.7.2 Prepare French fries for the cooking test by weighing individual basket loads. For individual load sizes, refer to Table 1.
An individual basket load shall be ⁄2 the weight of the individual load (that is, for a total load of 3 lb, each basket shall have 1.5
lb of fries). Store each load in a self-sealing plastic freezer bag and place the bags in a freezer (operated at –5 6 5°F) (–20 6 3°C)
in the proximity of the fryer test area until the temperature of the fries has stabilized at the freezer temperature. Monitor the
temperature of the fries by implanting a thermocouple in a fry, and placing the fry into one of the bags, that shall be located in
a freezer with the test bags. An additional basket load of fries shall be prepared and reserved for moisture content analysis. Fries
shall be minimally handled and shall spend minimal time in ambient air.
NOTE 7—Fries should not be stored in plastics bags for more than three days. It was observed by PG&E that ice develops on the inside of the bags
indicating that the fries lose moisture.
10.7.3 The number of bags to be prepared for the cooking time determination test cooking-energy efficiency and production
capacity fry tests (10.910.8) will vary with the number of trials needed to establish a cooking time that demonstrates a 30 6 1 %
fry weight loss during cooking. The first load of each cooking time determination test will not be averaged in the weight loss
calculation. When cooking the sixseven loads of the cooking time determination test, the weight loss may increase with each load
cooked. For example, Load Three may have a greater weight loss than Load Two, Load Four may have a greater weight loss than
Load Three, etc. If the estimated cooking time does not yield a 30 6 1 % weight loss averaged over the last five loads of the
six-loadseven-load cooking time determination test, the cooking time shall be adjusted and the six-loadseven-load cooking time
determination test shall be repeated.
NOTE 8—It may take several cooking-time determination tests loads to establish a stable cook time that yields a 30 6 1 % weight loss. For example, it
may take 24 or 36 bags (two or three tests) to establish a cooking time for a heavy load. It is better to prepare more fries than to not have enough fries
to determine the proper cooking time.
10.7.4 For the cooking-energy efficiency and production-capacity tests, following are the followingrecommended number of bags
needs that need to be prepared:
10.7.4.1 Stir-Up Load—12 bags, and
10.7.4.1 Heavy Load—3664 bags.
10.8 Cold-Zone Temperature Stabilization:
TABLE 1 French Fry Load Sizes Based on Nominal Tank Size
Fryer Nominal French Fry
Size
Tank Size Heavy-Load Size
18 × 14 5.00 ± 0.02 lb
18 × 18 5.00 ± 0.02 lb
D 18 × 20 5.00 ± 0.02 lb
D 18 × 24 5.00 ± 0.02 lb
D 20 × 20 6.00 ± 0.02 lb
D 20 × 24 6.00 ± 0.02 lb
E 24 × 24 8.00 ± 0.02 lb
E 34 × 24 9.00 ± 0.02 lb
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NOTE 8—During test method development, it was found that a gradual warming of the cold zone had a significant affect on the cooking time of the fries
as well as the energy input to the fryer. As the cold zone temperature increased, less energy was required and the measured energy efficiency would
increase. To stabilize the cold zone, thus minimizing the variation in cook time and energy consumption, 10.8.2 and 10.8.4 were developed.
10.8.1 Ensure that the frying medium is loaded to the indicated manufacturer’s recommended fill line. Confirm that the
frying-medium temperature is 350 6 5°F (177 6 3°C) as calibrated in 10.3. Allow the fryer to stabilize for 30 min after being
turned on.
10.8.2 All test loads shall be cooked in preconditioned fry baskets held at room temperature (75 6 10°F (24 6 3°C)) prior to being
loaded with frozen French fries. The fry baskets shall be clean and free of moisture so that they do not contaminate the frying
medium. The baskets shall remain at room temperature throughout the cold-zone stabilization, cooking time determination,
cooking-energy efficiency, and production capacity tests.
10.8.3 Remove the French fries from the freezer and place directly in the fry baskets. The time from the fries being removed from
the freezer until they are lowered into the oil shall not be longer than 60 s. When transferring the fries from the freezer, handle
the fries as little as possible. Once the fries are loaded into the baskets, gently shake each basket so that the fries are distributed
evenly within the fry basket. Follow this procedure for the cold-zone stabilization tests, cooking time determination tests,
cooking-energy efficiency tests, and production capacity tests.
NOTE 9—The 60-s period for the fries to be removed from the freezer (at –5 6 5°F (–20 6 3°C)) and loaded into the fryer is specified to keep the fries
from warming to a temperature of no less than –5°F (–20°C) and no greater than +5°F (–15°C). This ensures that all fries are dropped into the oil at
approximately the same temperature (0 6 5°F (–17 6 3°C)).
10.8.4 A sequential six-load stir-up test may be run immediately to stabilize the cold-zone temperature. This six-load test shall be
a heavy-load test. The cook time shall be estimated for this first six-load, cold-zone stabilization test, but the following sequence
shall be followed:
10.8.4.1 After burner(s) or element(s) cycle off, drop the first two baskets of fries into the fryer. Commence monitoring the elapsed
time of the cold-zone stabilization test when the first baskets contact the frying-medium.
10.8.4.2 Cook the fries for the estimated cook time.
10.8.4.3 Thirty seconds before removing the first load, take the next load out of the freezer and place in baskets ready for cooking.
10.8.4.4 Remove cooked fries to drip station and drain for 2 min.
10.8.4.5 Set the next load of fries into fryer precisely 10 s after removing the previous load from the fryer or after the cook-zone
thermocouple indicates that the oil temperature has reached 340°F (171°C), whichever is longer. Repeat the steps in 10.8.4.2 –
10.8.4.5 until all six loads are cooked.
NOTE 10—The 10 s allowed between loads is a preparation time necessary for logistic considerations of running a test (that is, removing one load and
placing the next load into the fryer). The actual recovery time may be less than the 10-s preparation time.
NOTE 11—The 2-min drip period must not occur with the fry baskets over the frying medium. Use a drip station or appropriate pan placed beneath the
baskets.
10.8 Cooking-Energy Effıciency and Production Capacity for Heavy- and Light-Load Fry Tests:
10.8.1 The cooking-energy efficiency and production capacity fry tests are to be run a minimum of three times. Additional test runs
may be necessary to obtain the required precision for the reported test results (see Annex A1). The minimum three test runs for
each loading scenario shall be run on the same day.
10.9.2 Prepare the required quantity of French fries making up three replicates of a heavy- and light-load test as described in
10.7.4.
10.9.3 Prepare the required quantity of fries for the six load cold-zone stabilization test as described in 10.7.4.
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10.8.2 Prepare an additional 1 lb (454 g) of frozen fries consisting of an apportioned number of fries from multiple bags of frozen
French fries, and store in freezer in a sealable freezer-safe plastic bag (to prevent moisture migration). Reserve these fries for
analysis of moisture content.
10.8.3 Load the fryer to the indicated manufacturer’s recommended fill line with the frying medium. Set the thermostat of the fryer
to the calibrated frying medium temperature of 350 6 5°F (177 6 3°C). Allow the fryer to “idle” for 30 stabilize at the operating
temperature for a minimum of 60 min after being turned on.
10.8.4 Use a total of six fry baskets to cook the six loads of fries (also required for the cook-time determination tests). seven loads
of fries. Hold the fry baskets at room temperature (75 6 5°F (24 6 3°C)) prior to being loaded with frozen French fries. Also,
the fry baskets shall be clean and moisture-free so as not to contaminate the frying medium.
10.8.5 CookDetermine the fries for the time required to produce a 30 6 1 % weight loss, determined by averaging the last five
loads of each seven-load test (cook time for the selected french fry load:10.9). The weight loss for each load is determined after
the cooked fries have drained for 2 min following removal from the frying medium.
10.8.5.1 Select an appropriate cook time to achieve a 30 6 1 % weight loss. Cook the fries for the estimated time required to
produce a 30 6 1 % weight loss. The weight loss for each load is determined after the cooked fries have drained for 2 min
following removal from the frying medium.
10.8.5.2 The first load of each seven-load cooking test shall be used to stabilize the fryer and shall not be counted in the calculation
of elapsed time and energy. Commence monitoring cooking energy when the third load contacts the frying medium.
10.8.5.3 After the cook-zone thermocouple indicates that the oil temperature has recovered to 340°F, or 10 s, whichever is longer,
cook the next load.
10.8.5.4 Measure and record the weight loss of the cooked fries. If the percent weight loss is not 30 6 1 %, adjust the total cooking
time for the subsequent loads as appropriate and repeat 10.8.5. Once the cooking time has been confirmed to be stable over a series
of at least three sequential loads, then proceed to 10.8.6.
10.8.6 The cooking-energy efficiency test shall be performed in the following sequence:
10.8.6.1 Confirm that the fryer is filled with frying medium to the manufacturer’s recommended fill-line. Allow the fryer to cycle
a minimum of three times after returning to the setpoint.
10.8.6.2 After 10 6 1 min have passed since the last cook test, drop When the heaters have cycled off, place the first load into
the fryer. The first load two loads of each seven-load cooking test shall be used to stabilize the fryer and shall not be counted in
the calculation of elapsed time and energy. Commence monitoring cooking energy when the secondthird load contacts the frying
medium (the first load may be manually timed).medium.
10.8.6.3 Cook the load of fries for the determined cook time. For the first load of the first test, use an estimated cook time. For
each of the following loads of the first test, adjust the cook time untiltwo loads, use the estimated cook time from 10.8.52 sequential
loads are within a 30 6 1 % weight loss, and record this cook time. If at any point during testing two sequential loads (excluding
the stabilization load at the beginning of each test run) do not produce a 30 6 1 % weight loss, adjust the cook time accordingly.
10.8.6.4 Remove the Shortly before the end of the cook time, remove the next load of fries from the freezer and place in the next
baskets to be cooked. The time from the fries being removed from the freezer until they are lowered into the oil shall not be longer
than 60 s (see s.10.8.3).
10.8.6.5 Remove cooked fries to drip station and drain for 2 6 0.25 min.
10.8.6.6 Set the next load into the fryer 10 s after removing the first load from the fryer or after the cook zone thermocouple
indicates that the oil temperature has recovered to 340°F (171°C), whichever is longer. Repeat 10.9.8.210.8.6.2 – 10.9.8.510.8.6.5
until all sixseven loads have been cooked (Fig. 1).
10.8.6.7 Confirm that the weight loss of each subsequent load is 30 6 1 %. If at any point during testing two sequential loads
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FIG. 1 Sequence of Stir-Up Cook Test (Not to Scale)
(excluding the stabilization load at the beginning of each test run) do not produce a 30 6 1 % weight loss, adjust the cook time
accordingly and continue testing until a total of five successive loads consistently achieve 30 6 1 % weight loss.
10.8.6.8 Reserve 1 lb (440 g) of cooked fries (consisting of an apportioned number of fries from each of the five loads) for the
determination of moisture content. Unless the moisture content test is conducted immediately, place the fries in a freezer-safe
ziplock bag. Ensure that the ziplock bag stays closed in between taking samples from different loads.
10.8.6.9 Terminate the test after removing the last load and either allowing 10 s to pass or waiting for the cook-zone thermocouple
to indicate that the oil temperature has recovered to 340°F, whichever is longer (to be consistent with previous loads). Record total
elapsed time and consumption of energy for the last five loads of the cooking test.
10.9.9 Terminate the test after removing the last load and either allowing 10 s to pass or waiting for the cook-zone thermocouple
to indicate that the oil temperature has recovered to 340°F, whichever is longer (to be consistent with previous loads). Record total
elapsed time and consumption of energy for the last five loads of each seven-load test.
10.9.10 Reserve 1 lb (440 g) of cooked fries (consisting of an apportioned number of fries from each of the five loads) for the
determination of moisture content. Unless the moisture content test is conducted immediately, place the fries in a freezer safe
ziplock bag. Ensure that the ziplock bag stays closed in between taking samples from different loads.
10.9.11 The three loading scenarios shall be run in the following order: three replicates of the heavy load, three replicates of the
light load, and three replicates, if applicable, or the extra-heavy load. A 10 6 1 min interval shall elapse between each test scenario.
The overall order of the tests shall be as follows:
10.9.11.1 Perform optional six-load cold-zone stabilization as specified in 10.8.
10.9.11.2 A 10 6 1-min interval wait period,
10.9.11.3 Cook the first replicate of the heavy-load test as specified in 10.9.8 – 10.9.11,
10.9.11.4 A 10 6 1-min interval wait period,
10.9.11.5 Cook the second replicate of the heavy-load test,
10.9.11.6 A 10 6 1-min interval wait period,
10.9.11.7 Cook the third replicate of the heavy-load test.
10.9.12 Replicate each French fry cooking test (three replicates of the heavy- and light-load tests) using the order detailed above,
allowing a 10 6 1 min interval to elapse between replications. The reported cooking-energy efficiency and production capacity for
each loading scenario shall be an average of at least three tests (see Annex A1). If the fryer has exhibited high capacity
characteristics and it is determined that the fryer can handle the optional extra-heavy load, then proceed with three replicates of
the extra-heavy load test.
10.8.7 If it is not possible Perform Run Nos. 2 and 3 by repeating the steps given in 10.8.6. Follow the procedure in Annex A1
to replicate the heavy- and light-load cooking-energy efficiency tests in the manner described indetermine whether more than three
test runs are required. Report the results for the cooking energy efficiency, production rate, cooking energy rate, 10.9, a break may
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occurand cook time as described in Annex A1the testing at the end of any test as long as the cold zone is restabilized before
continuing with the cooking-energy efficiency tests. See Fig. 2 for a flowchart of the fry test procedure.
10.8.8 Determine moisture content the average moisture content of the cooked fries for each test replicate in accordance with the
procedure outlined in Annex A2 and calculate the moisture loss based on initial moisture content of the French fries. Use this value
in the cooking-energy efficiency calculation (see 11.9).
11. Calculation and Report
11.1 Test Fryer:
11.1.1 Summarize the physical and operating characteristics of the fryer. If needed, describe other design or operating
characteristics that may facilitate interpretation of the test results.
11.1.2 Report fryer vat volume in pounds (lb) according to the manufacturer’s recommended fill line.
FIG. 2 Fry Test Flowchart
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11.2 Apparatus and Procedure:
11.2.1 Confirm that the testing apparatus conform to all of the specifications in Section 6. Describe any deviations from those
specifications.
11.2.2 For electric fryers, report the voltage for each test.
11.2.3 For gas fryers, report the higher heating value of the gas supplied to the fryer during each test.
11.3 Gas Energy Calculations:
11.3.1 For gas fryers, add electric energy consumption to gas energy for all tests, with the exception of the energy input rate test
(10.2).
11.3.2 For all gas measurements calculate the energy consumed based on:
E 5 V 3HV (1)
gas
where:
E = energy consumed by the fryer,
gas
HV = higher heating value,
3 3
= energy content of gas measured at standard conditions, Btu/ft (kJ/m ),
3 3
V = actual volume of gas corrected for temperature and pressure at standard conditions, ft (m ), and
= V × T × P
meas cf cf
where:
3 3
V = measured volume of gas, ft (m ),
meas
T = temperature correction factor,
cf
= absolute standard gas temperature °R (K)/ absolute actual gas temperature °R (K)
= absolute standard gas temperature °R (K)/ [gas temp °F + 459.67] °R (gas temp °C + 273.15)K
P = pressure correction factor
cf
= absolute actual gas pressure psia (kPa)/ absolute standard pressure psia (kPa)
= gas gauge pressure psig (kPa) + barometric pressure psia (kPa)/ absolute standard pressure psia (kPa)
NOTE 9—Absolute standard gas temperature and pressure used in this calculation should be the same values used for determining the higher heating value.
Standard conditions in accordance with PracticeANSI D3588Z83.11 are 14.696 psia (101.33 kPa) and 60°F (519.67°R (288.71 K)).
11.4 Energy Input Rate:
11.4.1 Report the manufacturer’s nameplate energy input rate in Btu/h for a gas fryer and kW for an electric fryer.
11.4.2 For gas or electric fryers, calculate and report the measured energy input rate (Btu/h (kJ/h) or kW) based on the energy
consumed by the fryer during the period of peak energy input according to the following relationship:
E 360
q 5 (2)
input
t
where:
q = measured energy input rate, Btu/h (kJ/h) or kW,
input
E = energy consumed d
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