ASTM F1361-99
(Test Method)Standard Test Method for Performance of Open Deep Fat Fryers
Standard Test Method for Performance of Open Deep Fat Fryers
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.
1.2 This test method is applicable to floor model gas and electric units with 35- to 60-lb frying medium capacity.
1.3 The fryer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6),
1.3.5 Cooking energy rate and efficiency (10.10), and
1.3.6 Production capacity and frying medium temperature recovery time (10.10).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F 1361 – 99
Standard Test Method for
Performance of Open Deep Fat Fryers
This standard is issued under the fixed designation F1361; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 ANSI Document:
ANSI Z83.13 American National Standard for Gas Food
1.1 This test method covers the evaluation of the energy
Service Equipment—Deep Fat Fryers
consumptionandcookingperformanceofopen,deepfatfryers.
2.3 AOAC Documents:
The food service operator can use this evaluation to select a
AOAC 984.25 Moisture (Loss of Mass on Drying) in
fryer and understand its energy efficiency and production
Frozen French Fried Potatoes
capacity.
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
1.2 This test method is applicable to floor model gas and
tion Method
electric units with 35- to 60-lb frying medium capacity.
2.4 ASHRAE Document:
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
(where applicable):
of Experimental Data
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
3. Terminology
1.3.3 Idle energy rate (10.5),
3.1 Definitions:
1.3.4 Pilot energy rate (10.6),
3.1.1 open, deep fat fryer, n—(hereafterreferredtoasfryer)
1.3.5 Cooking energy rate and efficiency (10.10), and
an appliance, including a cooking vessel, in which oils are
1.3.6 Production capacity and frying medium temperature
placed to such a depth that the cooking food is essentially
recovery time (10.10).
supported by displacement of the cooking fluid rather than by
1.4 This test method is not intended to answer all perfor-
the bottom of the vessel. Heat delivery to the cooking fluid
mancecriteriaintheevaluationandselectionofafryer,suchas
varies with fryer models.
the significance of a high energy input design on maintenance
3.1.2 test method, n—a definitive procedure for the identi-
of temperature within the cooking zone of the fryer.
fication,measurement,andevaluationofoneormorequalities,
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
characteristics, or properties of a material, product, system, or
as the standard. The values given in parentheses are for
service that produces a test result.
information only.
3.2 Descriptions of Terms Specific to This Standard:
1.6 This standard does not purport to address all of the
3.2.1 cold zone, n—the volume in the fryer below the
safety concerns, if any, associated with its use. It is the
heating element or heat exchanger surface designed to remain
responsibility of the user of this standard to establish appro-
cooler than the cook zone.
priate safety and health practices and determine the applica-
3.2.2 cooking energy, n—total energy consumed by the
bility of regulatory limitations prior to use.
fryer as it is used to cook french fries under heavy-, medium-,
2. Referenced Documents and light-load conditions.
3.2.3 cooking energy effıciency, n—quantityofenergytothe
2.1 ASTM Standards:
frenchfriesduringthecookingprocessexpressedasapercent-
D3588 MethodforCalculatingCalorificValueandSpecific
age of the quantity of energy input to the fryer during the
Gravity Relative Density of Gaseous Fuels
heavy-, medium-, and light-load tests.
Available from American National Standards Institute, 11 W. 42nd St., 13th
This test method is under the jurisdiction of ASTM Committee F-26 on Food Floor, New York, NY, 10036.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Offıcial Methods of Analysis of the Association of Offıcial Analytical Chemists.
Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Current edition approved Oct. 10, 1999. Published January 2000. Originally Arlington, VA 22209.
published as F1361–91. Last previous edition F1361–95. Available from the American Society of Heating, Refrigeration, and Air
Annual Book of ASTM Standards, Vol 05.05. Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1361
3.2.4 cooking energy rate, n—average rate of energy con- 4.2 The frying-medium temperature in the cook zone of the
sumed by the fryer while “cooking” a heavy-, medium-, or fryerismonitoredatalocationchosentorepresenttheaverage
light-load of french fries. temperature of the frying-medium while the fryer is “idled” at
3.2.5 cook zone, n—the volume of oil in which the fries are 350°F(177°C).Fryertemperaturecalibrationto350°F(177°C)
isachievedatthelocationrepresentingtheaveragetemperature
cooked. Typically, the entire volume from just above the
heating element(s) or heat exchanger surface to the surface of of the frying medium.
4.3 The preheat energy and time, and idle-energy consump-
the frying medium.
3.2.6 heavy load, n—3 lb (1360 g) of fries, divided evenly tion rate are determined while the fryer is operating with the
thermostat(s) set at a calibrated 350°F (177°C). The rate of
into 1 ⁄2-lb (680-g) loads and placed in two baskets for
cooking. pilot energy consumption also is determined when applicable
to the fryer under test.
3.2.7 idle energy rate, n—average rate of energy consumed
4.4 Energy consumption and time are monitored while the
(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”
fryer is used to cook six loads of frozen, ⁄4-in. (6-mm)
the frying medium at the thermostat(s) set point.
shoestringpotatoestoaconditionof30 61%weightlosswith
3.2.8 light load, n— ⁄4 lb (340 g) of fries, all placed in one
the thermostat set at a calibrated 350°F (177°C). Cooking-
basket for cooking.
energy efficiency is determined for heavy-, medium-, and
3.2.9 measured energy input rate, n—peak rate at which a
light-load test conditions. Production capacity is based on the
fryer consumes energy, typically reflected during preheat.
heavy-load test.
3.2.10 medium load, n—1 ⁄2lb(680g)offries,allplacedin
one basket for cooking.
5. Significance and Use
3.2.11 pilot energy rate, n—average rate of energy con-
5.1 The measured energy input rate test is used to confirm
sumption (Btu/h (kJ/h)) by a fryer’s continuous pilot (if
that the fryer under test is operating in accordance with its
applicable).
nameplate rating.
3.2.12 preheat energy, n—amountofenergyconsumed(Btu
5.2 Fryer temperature calibration is used to ensure that the
(kJ) or kWh) by the fryer while preheating the frying medium
fryer being tested is operating at the specified temperature.
from ambient room temperature to the calibrated thermostat(s)
Temperature calibration also can be used to evaluate and
set point.
calibrate the thermostat control dial.
3.2.13 preheattime,n—timerequiredforthefryingmedium
5.3 Preheat-energy consumption and time can be used by
to preheat from ambient room temperature to the calibrated
food service operators to manage their restaurants’ energy
thermostat(s) set point.
demands, and to estimate the amount of time required for
3.2.14 production capacity, n—maximum rate (lb/h (kg/h))
preheating a fryer.
at which a fryer can bring the specified food product to a
5.4 Idle energy and pilot energy rates can be used by food
specified “cooked” condition.
service operators to manage their energy demands.
3.2.15 production rate, n—average rate (lb/h (kg/h)) at
5.5 Preheat energy consumption, idle energy, and pilot
which a fryer brings the specified food product to a specified
energy can be used to estimate the energy consumption of an
“cooked” condition. Does not necessarily refer to maximum
actual food service operation.
rate. Production rate varies with the amount of food being
5.6 Cooking-energy efficiency is a direct measurement of
cooked.
fryer efficiency at different loading scenarios. This data can be
3.2.16 recovery time, n—the time from the removal of the
usedbyfoodserviceoperatorsintheselectionoffryers,aswell
frybasketcontainingthefrenchfriesuntilthecookingmedium
as for the management of a restaurant’s energy demands.
is back up to within 10°F (5.56°C) of the set temperature and
5.7 Production capacity can be used as a measure of fryer
the fryer is ready to be reloaded.
capacity by food service operators to choose a fryer to match
3.2.17 test, n—a set of six loads of french fries cooked in a
their particular food output requirements.
prescribed manner and sequential order.
3.2.18 uncertainty, n—measure of systematic and precision
6. Apparatus
errors in specified instrumentation or measure of repeatability
6.1 watt-hour meter, for measuring the electrical energy
of a reported test result.
consumption of a fryer, shall have a resolution of at least 10
Wh and a maximum uncertainty no greater than 1.5% of the
4. Summary of Test Method
measured value for any demand greater than 100 W. For any
demandlessthan100W,themetershallhavearesolutionofat
NOTE 1—All of the fryer tests shall be conducted with the fryer
least 10Wh and a maximum uncertainty no greater than 10%.
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 6.2 gas meter,formeasuringthegasconsumptionofafryer,
linear metre) of hood length. Additionally, an energy supply meeting the
shall be a positive displacement type with a resolution of at
3 3
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
least0.01ft (0.0003m )andamaximumerrornogreaterthan
under test. 3
1% of the measured value for any demand greater than 2.2 ft
4.1 The fryer under test is connected to the appropriate (0.06 m ) per hour. If the meter is used for measuring the gas
metered energy source. The measured energy input rate is consumed by the pilot lights, it shall have a resolution of at
3 3
determinedandcheckedagainsttheratedinputbeforecontinu- least0.01ft (0.0003m )andhaveamaximumerrornogreater
ing with testing. than 2% of the measured value.
F 1361
6.3 thermocouple probe(s), industry standard Type T or 7. Reagents and Materials
Type K thermocouples capable of immersion, with a range
7.1 French Fries (Shoestring Potatoes)—Order sufficient
from 50° to 400°F and an uncertainty of 61°F (0.56°C).
quantity of french fries to conduct both the french fry cook-
6.4 analyticalbalancescale,formeasuringweightsupto10
time determination test and the heavy-, medium-, and light-
lb,witharesolutionof0.01lb(0.004kg)andanuncertaintyof
load cooking tests.All cooking tests are to be conducted using
0.01 lb. 1
⁄4-in. (6-mm) blue ribbon product, par-cooked, frozen, shoe-
6.5 convection drying oven, with temperature controlled at
string potatoes. Fat and moisture content of the french fries
220 6 5°F (100 6 3°C), to be used to determine moisture
shall be 6 6 1% by weight and 66 6 2% by weight
content of both the raw and cooked fries.
respectively.
6.6 canopy exhaust hood, 4 ft (1.2 m) in depth, wall-
7.2 frying medium, shall be partially hydrogenated, 100%
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
pure vegetable oil. New frying medium shall be used for each
fromthefloorandwiththecapacitytooperateatanominalnet
fryer tested in accordance with this test method. The new
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
fryingmediumthathasbeenaddedtothefryerforthefirsttime
linear metre) of active hood length. This hood shall extend a
shall be heated to 350°F (177°C) at least once before any test
minimumof6in.(152mm)pastbothsidesandthefrontofthe
is conducted.
cooking appliance and shall not incorporate side curtains or
NOTE 2—Mel-fry partially hydrogenated all vegetable oil (soybean
partitions. Makeup air shall be delivered through face registers
oil) has been shown to be an acceptable product for testing by PG&E.
or from the space, or both.
6.7 fry basket, supplied by the manufacturer of the fryer
8. Sampling, Test Specimens, and Test Units
3 3
under testing, shall be a nominal size of 6 ⁄8 by 12 by 5 ⁄8 in.
8.1 Fryer—A representative production model shall be
(160 by 300 by 140 mm).Atotal of twelve baskets is required
selected for performance testing.
to test each fryer in accordance with these procedures.
6.8 freezer,withtemperaturecontrolledat−5 65°F(−20 6
9. Preparation of Apparatus
3°C), with capacity to cool all fries used in a test.
9.1 Install the appliance according to the manufacturer’s
6.9 barometer, for measuring absolute atmospheric pres-
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
sure, to be used for adjustment of measured gas volume to
mounted against the wall with the lower edge of the hood 6 ft,
standard conditions. Shall have a resolution of 0.2 in. Hg (670
6 in. (1.98 m) from the floor. Position the fryer with the front
Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
edge of frying medium inset 6 in. (152 mm) from the front
6.10 data acquisition system, for measuring energy and
edge of the hood at the manufacturer’s recommended working
temperatures, capable of multiple temperature displays updat-
height. The length of the exhaust hood and active filter area
ing at least every 2 s.
shall extend a minimum of 6 in. past the vertical plane of both
6.11 pressure gage, for monitoring gas pressure. Shall have
sides of the fryer. In addition, both sides of the fryer shall be a
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
minimum of 3 ft (0.9 m) from any side wall, side partition, or
in. H O (125 Pa), and a maximum uncertainty of 1% of the
other operating appliance. A “drip” station positioned next to
measured value.
the fryer is recommended. Equipment configuration is shown
6.12 stopwatch, with a 1-s resolution.
6.13 temperature sensor, for measuring gas temperature in
therangefrom50to100°F(10to93°C)withanuncertaintyof 6
AvailablefromVanDenBergFoods,3701SouthwesternBlvd.,Baltimore,MD
61°F (0.56°C). 21229.
FIG. 1 Equipment Configuration
F 1361
in Fig. 1. 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 down-
stream 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
...
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