ASTM F1963-05(2017)e1

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: Historical
• Publication Date: 31-Oct-2017
• 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

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
´1
Designation: F1963 − 05 (Reapproved 2017) 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.
ε NOTE—Editorial corrections made throughout in November 2017.
1. Scope 2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
1.1 This specification covers commercial deep fat fryers
Powered Hot Food Holding and Transport Equipment
which use electricity or gas as the heat source. These units also
ANSI/UL 197 Commercial Electric Cooking Appliances
are known as fryers and are for use in commercial and
ANSI Z1.4 Sampling Procedures and Tables for Inspection
institutional food service establishments.
by Attributes
ANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers
1.2 The values stated in inch-pound units are to be regarded
as the standard. The values given in parentheses are provided 2.3 Military Standards (Supplementary Requirements):
for information only. MIL-STD-167/1 Mechanical Vibrations of Shipboard
Equipment
1.3 This standard does not purport to address all of the
MIL-STD-461 Requirements for the Control of Electromag-
safety concerns, if any, associated with its use. It is the
netic Interference Characteristics of Subsystems and
responsibility of the user of this standard to establish appro-
Equipment
priate safety, health, and environmental practices and deter-
MIL-STD-1399/300 Interface Standard for Shipboard
mine the applicability of regulatory limitations prior to use.
Systems, Section 300A, Electric Power, Alternating Cur-
1.4 This international standard was developed in accor-
rent
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
3. Terminology
Development of International Standards, Guides and Recom-
3.1 Definitions of Terms Specific to This Standard:
mendations issued by the World Trade Organization Technical
3.1.1 basket lift mechanism, n—a device, provided as an
Barriers to Trade (TBT) Committee.
accessory to a fryer, which, when activated, automatically
lowers a basket of food product into the cooking medium, and
2. Referenced Documents
automatically raises the basket after a preset cooking time has
elapsed.
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
3.1.2 electric open deep fat fryer, n—appliance with an
F760 Specification for Food Service Equipment Manuals
electric resistive heating element or elements, or electric
F1166 Practice for Human Engineering Design for Marine
induction type heating elements, inside or around a cooking
Systems, Equipment, and Facilities
vessel. The energy in the heating element(s) is transferred to
F1361 Test Method for Performance of Open Deep Fat
the edible oils or fats in the cooking vessel which are in direct
Fryers
contact with the food product. The cooking medium is placed
F2144 Test Method for Performance of Large Open Vat
to such a depth within the cooking vessel that food product to
Fryers
be cooked is essentially supported by displacement of the
cooking medium or a perforated container or wire woven
basket immersed in the cooking fluid rather than by the bottom
of the vessel. The temperature of the cooking medium is
This specification is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
Cooking and Warming Equipment.
Current edition approved Nov. 1, 2017. Published December 2017. Originally Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
approved in 1999. Last previous edition approved in 2011 as F1963 – 05 (2011). 4th Floor, New York, NY 10036.
DOI: 10.1520/F1963-05R17E01. Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Streamlining and Standardization Information System (ASSIST) which is the
Standards volume information, refer to the standard’s Document Summary page on official source of all documents listed in the DoD index of Specifications and
the ASTM website. 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
´1
F1963 − 05 (2017)
maintained automatically by a temperature controlling device 5. Ordering Information
at a level selected by an operator.
5.1 An order for a fryer(s) under this specification shall
3.1.3 fryer filter, n—integral or adjacent optional accessory
specify the following:
to the deep fat fryer that is used to provide filtration of edible
5.1.1 ASTM specification number and date of issue,
oils or fats used in cooking.
5.1.2 Quantity to be furnished,
5.1.3 Type,
3.1.4 gas open deep fat fryer, n—appliance that utilizes the
5.1.4 Size,
heat released from the combustion of a gaseous fuel to heat
5.1.5 Grade,
edible oils or fats in a cooking vessel. The oils or fats in the
5.1.6 Style, and
cooking vessel are in direct contact with the food product. The
5.1.7 Class.
cooking medium is placed to such a depth within the cooking
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
is equipped for natural, propane, or other, (specify density,
4.1 Open deep fat fryers covered by this specification are
Btu/ft , and constituents).
classified by type, size, grade, style, and class.
5.2.4 On gas fired fryers, (Style D), specify the desired
4.1.1 Type:
ignition system as one of the following:
4.1.1.1 Type 1, for counter top use.
5.2.4.1 Standing pilot,
4.1.1.2 Type 2, drop-in.
5.2.4.2 Automatic ignition system, or,
4.1.1.3 Type 3, floor-mounted, portable-castered.
5.2.4.3 Other.
4.1.1.4 Type 4, floor-mounted, stationary-leg.
5.2.5 When a fryer filter is required, specify the following:
4.1.2 Size:
5.2.5.1 Whether the fryer filter is to be integral with the
4.1.2.1 Size A, 20-lb (9 kg) cooking capacity fryers having
fryer(s) cabinet or mounted in an adjacent cabinet;
a capacity of 20 to 29 lb (9 to 13 kg).
5.2.5.2 Whether the fryer filter requires heaters; and the
4.1.2.2 Size B, 30-lb (14 kg) cooking capacity fryers having
5.2.5.3 Electrical power supply characteristics of the filter
a capacity of 30 to 49 lb (14 to 22 kg).
including voltage, frequency, (typically single phase), and
4.1.2.3 Size C, 50-lb (23 kg) cooking capacity fryers having
maximum amp load, as required.
a capacity of 50 to 74 lb (23 to 36 kg).
5.2.6 When basket lift mechanism is required, (Class 2),
4.1.2.4 Size D, 75-lb (34 kg) cooking capacity fryers having
specify the electrical power supply characteristics of the basket
a capacity of 75 to 99 lb (34 to 45 kg).
lift mechanism including voltage, frequency, (typically single
4.1.2.5 Size E, 100-lb (45 kg) cooking capacity fryers
phase), and maximum amp load, as required.
having a capacity of 100 to 124 lb (45 to 56 kg).
5.2.7 When a cover(s) is required;
4.1.2.6 Size F, 125-lb (57 kg) cooking capacity and higher.
5.2.8 Whether the temperature regulating thermostat is to be
NOTE 1—This specification does not purport to address all of the sizes
of one of the following styles:
that may be available, but it is an overview of the most common sizes used
5.2.8.1 Hydraulically actuated style;
in the industry.
5.2.8.2 Solid state style; or,
4.1.3 Grade:
5.2.8.3 Solid state computer style.
4.1.3.1 Grade 1, stainless-steel cooking vessel and stainless
5.2.9 When a thermostat shunt bypass is required for
steel exterior.
bypassing the temperature regulating thermostat for the pur-
4.1.3.2 Grade 2, stainless-steel cooking vessel and coated
pose of testing the high limit thermostat, specify the unique
carbon steel exterior.
requirements of the thermostat shunt bypass and its associated
4.1.3.3 Grade 3, carbon-steel cooking vessel and coated
indicators, as applicable;
carbon steel exterior.
5.2.10 When other than two half-size baskets are required;
4.1.3.4 Grade 4, carbon-steel cooking vessel and stainless
5.2.11 On Type 4 fryers, when bolt down flanges are
steel exterior.
required, specify the number and size of holes in the flanges.
4.1.4 Style:
5.2.12 When other than manufacturer’s standard,
4.1.4.1 Style A, fixed electric heating elements.
commercial, domestic packaging is required, specify packag-
4.1.4.2 Style B, swing-up electric heating elements.
ing requirements.
4.1.4.3 Style C, induction heating elements.
5.2.13 Specify when special or supplementary
4.1.4.4 Style D, gas fired.
requirements, such as inspections, accessories, mounting
4.1.5 Class:
patterns, utility connections, etc., are required.
4.1.5.1 Class 1, without automatic basket lift mechanism. 5.2.14 When specified, the purchaser shall be furnished
4.1.5.2 Class 2, with automatic basket lift mechanism. certification that samples representing each lot have either been
´1
F1963 − 05 (2017)
tested or inspected as directed in this specification and the (2) Style B—Heating elements of Style B shall swing up
requirements have been met. When specified, a copy of the out of the cooking vessel. Style B fryers shall have a device to
certification, or test results, or both, shall be furnished to the hold or lock the heating elements in the raised position. When
purchaser. heating elements on Style B fryers are not designed to operate
out of the cooking medium, an automatic cut off shall be
provided to disconnect power to the elements.
6. Material
7.1.6.2 Style C—Heating elements of Style C fryers shall
6.1 General—Materials used in the construction of open
incorporate inductive heating elements.
deep fat fryers shall conform with the applicable provisions of
7.1.6.3 Gas Fryers (Style D), are to be equipped to burn the
NSF/ANSI 4 and ANSI/UL 197 or ANSI Z83.11.
gas specified. The ignition system shall be as specified in the
6.2 Cooking Vessel—The cooking vessel shall be con-
order.
structed of carbon steel (Grade 3 or 4), or stainless steel (Grade
7.1.7 Baskets—Unless otherwise specified, the fryer(s) is to
1 or 2).
be provided with two half-size baskets. The length and exterior
dimensions of the baskets are to be such as to allow both
6.3 Cabinet—The cabinet shall be constructed of the fol-
baskets to fit side by side in the cooking vessel. The baskets are
lowing:
to be equipped with handles. Baskets are to be fabricated of
6.3.1 Grades 1 and 4—Stainless steel.
perforated sheet metal or woven or welded wire with materials
6.3.2 Grades 2 and 3—Coated carbon steel.
as specified in 6.1. Spacing between wires is to be no greater
than 0.25 in. (6.35 mm) for wire baskets. Holes for perforated
7. Design and Construction
baskets shall be no greater than 0.25-in. (6.35-mm) diameter.
7.1 General—Fryer(s) shall conform NSF/ANSI 4. Electric
7.1.8 Proof of Compliance—Evidence of compliance with
fryers, (Styles A through C) shall conform to ANSI/UL 197.
ANSI/UL 197 or ANSI/Z83.11 and NSF/ANSI 4 shall be a
Gas fryers (Style D) shall conform to ANSI/Z83.11. The fryers
listing in a third-party certification agency listing book, or a
shall be delivered assembled and ready for connection to
certified test report from a nationally-recognized testing labo-
energy source. The height from the floor to the top of the
ratory acceptable to the purchaser.
cooking vessel for Types 3 and 4 fryers shall not exceed 37 in.,
7.1.9 General by Type:
(939.8 mm).
7.1.9.1 Type 1—Fryers of Type 1 shall be contained in a
7.1.1 Fryer Filters—When specified, a fryer filter shall be
cabinet and designed for counter use.
provided for filtering of the used cooking medium. When
7.1.9.2 Type 2—Fryers of Type 2 shall be designed to drop
specified, the fryer filter shall be supplied with heaters for
into a countertop cutout or a frame.
keeping the cooking medium liquefied. The filter shall be either
7.1.9.3 Type 3—Fryers of Type 3 shall be contained in a
integral with the fryer(s) cabinet or mounted in an adjacent
cabinet and mounted on a minimum of four casters. Unless
cabinet, as specified in the purchaser’s order.
otherwise specified, the front casters are to be provided with
7.1.2 Basket Lift Mechanism—A Class 2 fryer shall be
locking wheels, while the rear casters are to be of the locking
provided with an automatic basket lift assembly for lowering
or non-locking type.
and raising the basket into and out of the cooking medium.
7.1.9.4 Type 4—Fryers of Type 4 shall be contained in a
7.1.3 Covers—When specified, the fryer shall be supplied
cabinet and mounted on legs. Unless otherwise specified, legs
with a cover. Cover design shall be such that there is no
shall be of the adjustable type. If legs with bolt down flanges
permanent distortion as a result of normal use.
are required, the size and number of holes shall be specified by
7.1.4 Temperature Regulating Thermostat—The tempera-
the purchaser in the order.
ture regulating thermostat shall be of the style specified by the
7.1.9.5 Controls:
purchaser’s order.
(1) Thermostat—The fryer(s) shall be provided with an
7.1.5 Thermostat Shunt Bypass—When specified, a thermo-
adjustable thermostat for controlling the temperature of the
stat shunt bypass shall be included in the design of the control
cooking medium. The thermostat shall be of the type specified
circuitry, for the purpose of testing the high limit thermostat.
in the order: hydraulic, solid state, or solid state computer. The
The bypass assembly shall be operated by pressing and holding
thermostat shall have an “OFF” position, or it may have a
a switch of the momentary type. When the switch is pressed,
separa
...

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.
´1
Designation: F1963 − 05 (Reapproved 2011) F1963 − 05 (Reapproved 2017)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.
ε NOTE—Editorial corrections made throughout in November 2017.
1. 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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
F760 Specification for Food Service Equipment Manuals
F1166 Practice for Human Engineering Design for Marine Systems, Equipment, and Facilities
F1361 Test Method for Performance of Open Deep Fat Fryers
F2144 Test Method for Performance of Large Open Vat Fryers
2.2 ANSI Standards:
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment
ANSI/UL 197 Commercial Electric Cooking Appliances
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers
2.3 Military Standards (Supplementary Requirements):
MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 basket lift mechanism, n—a device, provided as an accessory to a fryer, which, when activated, automatically lowers a
basket of food product into the cooking medium, and automatically raises the basket after a preset cooking time has elapsed.
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.02 on Cooking
and Warming Equipment.
Current edition approved Oct. 1, 2011Nov. 1, 2017. Published January 2012December 2017. Originally approved in 1999. Last previous edition approved in 20052011
as F1963 – 05.F1963 – 05 (2011). DOI: 10.1520/F1963-05R11.10.1520/F1963-05R17E01.
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 Standardization Documents Order Desk, DODSSP, Bldg. 4, Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition Streamlining and
Standardization Information System (ASSIST) which is the official source of all documents listed in the DoD index of Specifications and 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
´1
F1963 − 05 (2017)
3.1.2 electric open deep fat fryer, n—appliance with an electric resistive heating element or elements, or electric induction type
heating elements, inside or around a cooking vessel. The energy in the heating element(s) is transferred to the edible oils or fats
in the cooking vessel which are in direct contact with the food product. The cooking medium is placed to such a depth within the
cooking vessel that food product to be cooked is essentially supported by displacement of the cooking medium or a perforated
container or wire woven basket immersed in the cooking fluid rather than by the bottom of the vessel. The temperature of the
cooking medium is maintained automatically by a temperature controlling device at a level selected by an operator.
3.1.3 fryer filter, n—integral or adjacent optional accessory to the deep fat fryer that is used to provide filtration of edible oils
or fats used in cooking.
3.1.4 gas open deep fat fryer, n—appliance that utilizes the heat released from the combustion of a gaseous fuel to heat edible
oils or fats in a cooking vessel. The oils or fats in the cooking vessel are in direct contact with the food product. The cooking
medium is placed to such a depth within the cooking vessel that food product to be cooked is supported essentially by displacement
of the cooking medium or a perforated container or wire woven basket immersed in the cooking fluid rather than by the bottom
of the vessel. The temperature of the cooking medium is maintained automatically by a temperature controlling device at a level
selected by an operator.
4. Classification
4.1 Open deep fat fryers covered by this specification are classified by type, size, grade, style, and class.
4.1.1 Type:
4.1.1.1 Type 1, for counter top use.
4.1.1.2 Type 2, drop-in.
4.1.1.3 Type 3, floor-mounted, portable-castered.
4.1.1.4 Type 4, floor-mounted, stationary-leg.
4.1.2 Size:
4.1.2.1 Size A, 20-lb (9 kg) cooking capacity (fryersfryers having a capacity of 20 to 29 lb).lb (9 to 13 kg).
4.1.2.2 Size B, 30-lb (14 kg) cooking capacity (fryersfryers having a capacity of 30 to 49 lb).lb (14 to 22 kg).
4.1.2.3 Size C, 50-lb (23 kg) cooking capacity (fryersfryers having a capacity of 50 to 74 lb).lb (23 to 36 kg).
4.1.2.4 Size D, 75-lb (34 kg) cooking capacity (fryersfryers having a capacity of 75 to 99 lb).lb (34 to 45 kg).
4.1.2.5 Size E, 100-lb (45 kg) cooking capacity (fryersfryers having a capacity of 100 to 124 lb).lb (45 to 56 kg).
4.1.2.6 Size F, 125-lb (57 kg) cooking capacity and higher.
NOTE 1—This specification does not purport to address all of the sizes that may be available, but it is an overview of the most common sizes used
in the industry.
4.1.3 Grade:
4.1.3.1 Grade 1, stainless-steel cooking vessel and stainless steel exterior.
4.1.3.2 Grade 2, stainless-steel cooking vessel and coated carbon steel exterior.
4.1.3.3 Grade 3, carbon-steel cooking vessel and coated carbon steel exterior.
4.1.3.4 Grade 4, carbon-steel cooking vessel and stainless steel exterior.
4.1.4 Style:
4.1.4.1 Style A, fixed electric heating elements.
4.1.4.2 Style B, swing-up electric heating elements.
4.1.4.3 Style C, induction heating elements.
4.1.4.4 Style D, gas fired.
4.1.5 Class:
4.1.5.1 Class 1, without automatic basket lift mechanism.
4.1.5.2 Class 2, with automatic basket lift mechanism.
5. Ordering Information
5.1 An order for a fryer(s) under this specification shall specify the following:
5.1.1 ASTM specification number and date of issue,
5.1.2 Quantity to be furnished,
5.1.3 Type,
5.1.4 Size,
5.1.5 Grade,
5.1.6 Style, and
5.1.7 Class.
5.2 The following options should be reviewed, and, if any are desired, they also should be included in the order:
5.2.1 When Federal/Military procurement(s) is involved, refer to the supplementary requirements section at the end of this
specification.
´1
F1963 − 05 (2017)
5.2.2 Electrical power supply characteristics of the fryer(s): voltage, frequency, phase, kW input or amp load, as applicable;
5.2.3 On gas fired fryers, (Style D), the type of gas the fryer is equipped for natural, propane, or other, (specify density, Btu/ft ,
and constituents).
5.2.4 On gas fired fryers, (Style D), specify the desired ignition system as one of the following:
5.2.4.1 Standing pilot,
5.2.4.2 Automatic ignition system, or,
5.2.4.3 Other.
5.2.5 When a fryer filter is required, specify the following:
5.2.5.1 Whether the fryer filter is to be integral with the fryer(s) cabinet or mounted in an adjacent cabinet;
5.2.5.2 Whether the fryer filter requires heaters; and the
5.2.5.3 Electrical power supply characteristics of the filter including voltage, frequency, (typically single phase), and maximum
amp load, as required.
5.2.6 When basket lift mechanism is required, (Class 2), specify the electrical power supply characteristics of the basket lift
mechanism including voltage, frequency, (typically single phase), and maximum amp load, as required.
5.2.7 When a cover(s) is required;
5.2.8 Whether the temperature regulating thermostat is to be of one of the following styles:
5.2.8.1 Hydraulically actuated style;
5.2.8.2 Solid state style; or,
5.2.8.3 Solid state computer style.
5.2.9 When a thermostat shunt bypass is required for bypassing the temperature regulating thermostat for the purpose of testing
the high limit thermostat, specify the unique requirements of the thermostat shunt bypass and its associated indicators, as
applicable;
5.2.10 When other than two half-size baskets are required;
5.2.11 On Type 4 fryers, when bolt down flanges are required, specify the number and size of holes in the flanges.
5.2.12 When other than manufacturer’s standard, commercial, domestic packaging is required, specify packaging requirements.
5.2.13 Specify when special or supplementary requirements, such as inspections, accessories, mounting patterns, utility
connections, etc., are required.
5.2.14 When specified, the purchaser shall be furnished certification that samples representing each lot have either been tested
or inspected as directed in this specification and the requirements have been met. When specified, a copy of the certification, or
test results, or both, shall be furnished to the purchaser.
6. Material
6.1 General—Materials used in the construction of open deep fat fryers shall conform with the applicable provisions of
NSF/ANSI 4 and ANSI/UL 197 or ANSI Z83.11.
6.2 Cooking Vessel—The cooking vessel shall be constructed of carbon steel (Grade 3 or 4), or stainless steel (Grade 1 or 2).
6.3 Cabinet—The cabinet shall be constructed of the following:
6.3.1 Grades 1 and 4—Stainless steel.
6.3.2 Grades 2 and 3—Coated carbon steel.
7. Design and Construction
7.1 General—Fryer(s) shall conform NSF/ANSI 4. Electric fryers, (Styles A through C) shall conform to ANSI/UL 197. Gas
fryers (Style D) shall conform to ANSI/Z83.11. The fryers shall be delivered assembled and ready for connection to energy source.
The height from the floor to the top of the cooking vessel for Types 3 and 4 fryers shall not exceed 37 in., (939.8 mm).
7.1.1 Fryer Filters—When specified, a fryer filter shall be provided for filtering of the used cooking medium. When specified,
the fryer filter shall be supplied with heaters for keeping the cooking medium liquefied. The filter shall be either integral with the
fryer(s) cabinet or mounted in an adjacent cabinet, as specified in the purchaser’s order.
7.1.2 Basket Lift Mechanism—A Class 2 fryer shall be provided with an automatic basket lift assembly for lowering and raising
the basket into and out of the cooking medium.
7.1.3 Covers—When specified, the fryer shall be supplied with a cover. Cover design shall be such that there is no permanent
distortion as a result of normal use.
7.1.4 Temperature Regulating Thermostat—The temperature regulating thermostat shall be of the style specified by the
purchaser’s order.
7.1.5 Thermostat Shunt Bypass—When specified, a thermostat shunt bypass shall be included in the design of the control
circuitry, for the purpose of testing the high limit thermostat. The bypass assembly shall be operated by pressing and holding a
switch of the momentary type. When the switch is pressed, the primary control thermostat is rendered inoperative, allowing the
cooking medium to heat to the point where the fryer’s high limit thermostat is activated. The thermostat shunt bypass circuit shall
conform to the applicable requirements of ANSI/UL 197.
7.1.6 Heating Source–Electric Fryers (Styles A, B, or C)—Elements are to be inserted into or around the cooking vessel.
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F1963 − 05 (2017)
7.1.6.1 Styles A and B—Heating elements of Styles A and B fryers shall be of the enclosed resistive type having high
temperature corrosion resistant alloy sheaths.
(1) Style A—Heating elements of Style A fryers are to be fixed to the cooking vessel.
(2) Style B—Heating elements of Style B shall swing up out of the cooking vessel. Style B fryers shall have a device to hold
or lock the heating elements in the raised position. When heating elements on Style B fryers are not designed to operate out of
the cooking medium, an automatic cut off shall be provided to disconnect power to the elements.
7.1.6.2 Style C—Heating elements of Style C fryers shall incorporate inductive heating elements.
7.1.6.3 Gas Fryers (Style D), are to be equipped to burn the gas specified. The ignition system shall be as specified in the order.
7.1.7 Baskets—Unless otherwise specified, the fryer(s) is to be provided with two half-size baskets. The length and exterior
dimensions of the baskets are to be such as to allow both baskets to fit side by side in the cooking vessel. The baskets are to be
equipped with handles. Baskets are to be fabricated of perforated sheet metal or woven or welded wire with materials as specified
in 6.1. Spacing between wires is to be no greater than 0.25 in. (6.35 mm) for wire baskets. Holes for perforated baskets shall be
no greater than 0.25-in. (6.35-mm) diameter.
7.1.8 Proof of Compliance—Evidence of compliance with ANSI/UL 197 or ANSI/Z83.11 and NSF/ANSI 4 shall be a listing in
a third-party certification agency listing book, or a certified test report from a nationally-recognized testing laboratory acceptable
to the purchaser.
7.1.9 General by
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