ASTM F1963-05(2023)

Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
1.3 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.  
1.4 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: 31-Dec-2022
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.02 - Cooking and Warming Equipment

Relations

• Refers: ASTM D3951-18(2023) - Standard Practice for Commercial Packaging
• Effective Date: 01-Oct-2023
• Refers: ASTM D3951-18 - Standard Practice for Commercial Packaging
• Effective Date: 01-May-2018
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM F2144-09(2016) - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Oct-2016
• Refers: ASTM D3951-15 - Standard Practice for Commercial Packaging
• Effective Date: 01-Dec-2015
• Refers: ASTM F1361-07(2013) - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Jun-2013
• Refers: ASTM F760-93(2012) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-May-2012
• Refers: ASTM D3951-10 - Standard Practice for Commercial Packaging
• Effective Date: 15-Aug-2010
• Refers: ASTM F2144-09 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Oct-2009
• Refers: ASTM F1361-07 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Feb-2007
• Refers: ASTM F2144-07 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Feb-2007
• Refers: ASTM F1166-07 - Standard Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
• Effective Date: 01-Jan-2007
• Refers: ASTM F1166-95a(2006) - Standard Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
• Effective Date: 01-Jun-2006
• Refers: ASTM F760-93(2006) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 10-Apr-2006
• Refers: ASTM F2144-05 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Sep-2005

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: F1963 − 05 (Reapproved 2023) An American National Standard
Standard Specification for
Deep-Fat Fryers, Gas or Electric, Open
This standard is issued under the fixed designation F1963; 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 ANSI/UL 197 Commercial Electric Cooking Appliances
ANSI Z1.4 Sampling Procedures and Tables for Inspection
1.1 This specification covers commercial deep fat fryers
by Attributes
which use electricity or gas as the heat source. These units also
ANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers
are known as fryers and are for use in commercial and
2.3 Military Standards (Supplementary Requirements):
institutional food service establishments.
MIL-STD-167/1 Mechanical Vibrations of Shipboard
1.2 The values stated in inch-pound units are to be regarded
Equipment
as the standard. The values given in parentheses are provided
MIL-STD-461 Requirements for the Control of Electromag-
for information only.
netic Interference Characteristics of Subsystems and
1.3 This standard does not purport to address all of the
Equipment
safety concerns, if any, associated with its use. It is the
MIL-STD-1399/300 Interface Standard for Shipboard
responsibility of the user of this standard to establish appro-
Systems, Section 300A, Electric Power, Alternating Cur-
priate safety, health, and environmental practices and deter-
rent
mine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accor-
3. Terminology
dance with internationally recognized principles on standard-
3.1 Definitions of Terms Specific to This Standard:
ization established in the Decision on Principles for the
3.1.1 basket lift mechanism, n—a device, provided as an
Development of International Standards, Guides and Recom-
accessory to a fryer, which, when activated, automatically
mendations issued by the World Trade Organization Technical
lowers a basket of food product into the cooking medium, and
Barriers to Trade (TBT) Committee.
automatically raises the basket after a preset cooking time has
elapsed.
2. Referenced Documents
3.1.2 electric open deep fat fryer, n—appliance with an
2.1 ASTM Standards:
electric resistive heating element or elements, or electric
D3951 Practice for Commercial Packaging
induction type heating elements, inside or around a cooking
F760 Specification for Food Service Equipment Manuals
vessel. The energy in the heating element(s) is transferred to
F1166 Practice for Human Engineering Design for Marine
the edible oils or fats in the cooking vessel which are in direct
Systems, Equipment, and Facilities
contact with the food product. The cooking medium is placed
F1361 Test Method for Performance of Open Vat Fryers
to such a depth within the cooking vessel that food product to
F2144 Test Method for Performance of Large Open Vat
be cooked is essentially supported by displacement of the
Fryers
3 cooking medium or a perforated container or wire woven
2.2 ANSI Standards:
basket immersed in the cooking fluid rather than by the bottom
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
of the vessel. The temperature of the cooking medium is
Powered Hot Food Holding and Transport Equipment
maintained automatically by a temperature controlling device
at a level selected by an operator.
This specification is under the jurisdiction of ASTM Committee F26 on Food
3.1.3 fryer filter, n—integral or adjacent optional accessory
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
to the deep fat fryer that is used to provide filtration of edible
Cooking and Warming Equipment.
Current edition approved Jan. 1, 2023. Published February 2023. Originally oils or fats used in cooking.
ε1
approved in 1999. Last previous edition approved in 2017 as F1963 – 05 (2017) .
DOI: 10.1520/F1963-05R23.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST) which is the
Available from American National Standards Institute (ANSI), 25 W. 43rd St., official source of all documents listed in the DoD index of Specifications and
4th Floor, New York, NY 10036. Standards. The ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1963 − 05 (2023)
3.1.4 gas open deep fat fryer, n—appliance that utilizes the 5.1.3 Type,
heat released from the combustion of a gaseous fuel to heat 5.1.4 Size,
edible oils or fats in a cooking vessel. The oils or fats in the
5.1.5 Grade,
cooking vessel are in direct contact with the food product. The
5.1.6 Style, and
cooking medium is placed to such a depth within the cooking
5.1.7 Class.
vessel that food product to be cooked is supported essentially
5.2 The following options should be reviewed, and, if any
by displacement of the cooking medium or a perforated
are desired, they also should be included in the order:
container or wire woven basket immersed in the cooking fluid
5.2.1 When Federal/Military procurement(s) is involved,
rather than by the bottom of the vessel. The temperature of the
refer to the supplementary requirements section at the end of
cooking medium is maintained automatically by a temperature
this specification.
controlling device at a level selected by an operator.
5.2.2 Electrical power supply characteristics of the fryer(s):
voltage, frequency, phase, kW input or amp load, as applicable;
4. Classification
5.2.3 On gas fired fryers, (Style D), the type of gas the fryer
4.1 Open deep fat fryers covered by this specification are
is equipped for natural, propane, or other, (specify density,
classified by type, size, grade, style, and class.
Btu/ft , and constituents).
4.1.1 Type:
5.2.4 On gas fired fryers, (Style D), specify the desired
4.1.1.1 Type 1, for counter top use.
ignition system as one of the following:
4.1.1.2 Type 2, drop-in.
5.2.4.1 Standing pilot,
4.1.1.3 Type 3, floor-mounted, portable-castered.
5.2.4.2 Automatic ignition system, or,
4.1.1.4 Type 4, floor-mounted, stationary-leg.
5.2.4.3 Other.
4.1.2 Size:
5.2.5 When a fryer filter is required, specify the following:
4.1.2.1 Size A, 20-lb (9 kg) cooking capacity fryers having
5.2.5.1 Whether the fryer filter is to be integral with the
a capacity of 20 to 29 lb (9 to 13 kg).
fryer(s) cabinet or mounted in an adjacent cabinet;
4.1.2.2 Size B, 30-lb (14 kg) cooking capacity fryers having
5.2.5.2 Whether the fryer filter requires heaters; and the
a capacity of 30 to 49 lb (14 to 22 kg).
5.2.5.3 Electrical power supply characteristics of the filter
4.1.2.3 Size C, 50-lb (23 kg) cooking capacity fryers having
a capacity of 50 to 74 lb (23 to 36 kg). including voltage, frequency, (typically single phase), and
maximum amp load, as required.
4.1.2.4 Size D, 75-lb (34 kg) cooking capacity fryers having
a capacity of 75 to 99 lb (34 to 45 kg). 5.2.6 When basket lift mechanism is required, (Class 2),
4.1.2.5 Size E, 100-lb (45 kg) cooking capacity fryers specify the electrical power supply characteristics of the basket
having a capacity of 100 to 124 lb (45 to 56 kg). lift mechanism including voltage, frequency, (typically single
4.1.2.6 Size F, 125-lb (57 kg) cooking capacity and higher. phase), and maximum amp load, as required.
5.2.7 When a cover(s) is required;
NOTE 1—This specification does not purport to address all of the sizes
5.2.8 Whether the temperature regulating thermostat is to be
that may be available, but it is an overview of the most common sizes used
in the industry. of one of the following styles:
5.2.8.1 Hydraulically actuated style;
4.1.3 Grade:
5.2.8.2 Solid state style; or,
4.1.3.1 Grade 1, stainless-steel cooking vessel and stainless
5.2.8.3 Solid state computer style.
steel exterior.
4.1.3.2 Grade 2, stainless-steel cooking vessel and coated 5.2.9 When a thermostat shunt bypass is required for
bypassing the temperature regulating thermostat for the pur-
carbon steel exterior.
4.1.3.3 Grade 3, carbon-steel cooking vessel and coated pose of testing the high limit thermostat, specify the unique
requirements of the thermostat shunt bypass and its associated
carbon steel exterior.
indicators, as applicable;
4.1.3.4 Grade 4, carbon-steel cooking vessel and stainless
steel exterior. 5.2.10 When other than two half-size baskets are required;
4.1.4 Style:
5.2.11 On Type 4 fryers, when bolt down flanges are
4.1.4.1 Style A, fixed electric heating elements.
required, specify the number and size of holes in the flanges.
4.1.4.2 Style B, swing-up electric heating elements.
5.2.12 When other than manufacturer’s standard,
4.1.4.3 Style C, induction heating elements.
commercial, domestic packaging is required, specify packag-
4.1.4.4 Style D, gas fired.
ing requirements.
4.1.5 Class:
5.2.13 Specify when special or supplementary
4.1.5.1 Class 1, without automatic basket lift mechanism.
requirements, such as inspections, accessories, mounting
4.1.5.2 Class 2, with automatic basket lift mechanism.
patterns, utility connections, etc., are required.
5.2.14 When specified, the purchaser shall be furnished
5. Ordering Information
certification that samples representing each lot have either been
5.1 An order for a fryer(s) under this specification shall tested or inspected as directed in this specification and the
specify the following: requirements have been met. When specified, a copy of the
5.1.1 ASTM specification number and date of issue, certification, or test results, or both, shall be furnished to the
5.1.2 Quantity to be furnished, purchaser.
F1963 − 05 (2023)
6. Material out of the cooking medium, an automatic cut off shall be
provided to disconnect power to the elements.
6.1 General—Materials used in the construction of open
7.1.6.2 Style C—Heating elements of Style C fryers shall
deep fat fryers shall conform with the applicable provisions of
incorporate inductive heating elements.
NSF/ANSI 4 and ANSI/UL 197 or ANSI Z83.11.
7.1.6.3 Gas Fryers (Style D), are to be equipped to burn the
6.2 Cooking Vessel—The cooking vessel shall be con-
gas specified. The ignition system shall be as specified in the
structed of carbon steel (Grade 3 or 4), or stainless steel (Grade
order.
1 or 2).
7.1.7 Baskets—Unless otherwise specified, the fryer(s) is to
be provided with two half-size baskets. The length and exterior
6.3 Cabinet—The cabinet shall be constructed of the fol-
dimensions of the baskets are to be such as to allow both
lowing:
baskets to fit side by side in the cooking vessel. The baskets are
6.3.1 Grades 1 and 4—Stainless steel.
to be equipped with handles. Baskets are to be fabricated of
6.3.2 Grades 2 and 3—Coated carbon steel.
perforated sheet metal or woven or welded wire with materials
as specified in 6.1. Spacing between wires is to be no greater
7. Design and Construction
than 0.25 in. (6.35 mm) for wire baskets. Holes for perforated
7.1 General—Fryer(s) shall conform NSF/ANSI 4. Electric
baskets shall be no greater than 0.25-in. (6.35-mm) diameter.
fryers, (Styles A through C) shall conform to ANSI/UL 197.
7.1.8 Proof of Compliance—Evidence of compliance with
Gas fryers (Style D) shall conform to ANSI/Z83.11. The fryers
ANSI/UL 197 or ANSI/Z83.11 and NSF/ANSI 4 shall be a
shall be delivered assembled and ready for connection to
listing in a third-party certification agency listing book, or a
energy source. The height from the floor to the top of the
certified test report from a nationally-recognized testing labo-
cooking vessel for Types 3 and 4 fryers shall not exceed 37 in.,
ratory acceptable to the purchaser.
(939.8 mm).
7.1.9 General by Type:
7.1.1 Fryer Filters—When specified, a fryer filter shall be
7.1.9.1 Type 1—Fryers of Type 1 shall be contained in a
provided for filtering of the used cooking medium. When
cabinet and designed for counter use.
specified, the fryer filter shall be supplied with heaters for
7.1.9.2 Type 2—Fryers of Type 2 shall be designed to drop
keeping the cooking medium liquefied. The filter shall be either
into a countertop cutout or a frame.
integral with the fryer(s) cabinet or mounted in an adjacent
7.1.9.3 Type 3—Fryers of Type 3 shall be contained in a
cabinet, as specified in the purchaser’s order.
cabinet and mounted on a minimum of four casters. Unless
7.1.2 Basket Lift Mechanism—A Class 2 fryer shall be
otherwise specified, the front casters are to be provided with
provided with an automatic basket lift assembly for lowering
locking wheels, while the rear casters are to be of the locking
and raising the basket into and out of the cooking medium.
or non-locking type.
7.1.3 Covers—When specified, the fryer shall be supplied
7.1.9.4 Type 4—Fryers of Type 4 shall be contained in a
with a cover. Cover design shall be such that there is no
cabinet and mounted on legs. Unless otherwise specified, legs
permanent distortion as a result of normal use.
shall be of the adjustable type. If legs with bolt down flanges
7.1.4 Temperature Regulating Thermostat—The tempera-
are required, the size and number of holes shall be specified by
ture regulating thermostat shall be of the style specified by the
the purchaser in the order.
purchaser’s order.
7.1.9.5 Controls:
7.1.5 Thermostat Shunt Bypass—When specified, a thermo-
(1) Thermostat—The fryer(s) shall be provided with an
stat shunt bypass shall be included in the design of the control
adjustable thermostat for controlling the temperature of the
circuitry, for the purpose of testing the high limit thermostat.
cooking medium. The thermostat shall be of the type specified
The bypass assembly shall be operated by pressing and holding
in the order: hydraulic, solid state, or solid state computer. The
a switch of the momentary type. When the switch is pressed,
thermostat shall have an “OFF” position, or it may have a
the primary control thermostat is rendered inoperative, allow-
separate “ON/OFF” switch.
ing the cooking medium to heat to the point where the fryer’s
7.1.9.6 Basket-Lift Mechanism (Class 2)—Class 2 fryers
high limit thermostat is ac
...