ASTM F1361-07(2013)
(Test Method)Standard Test Method for Performance of Open Deep Fat Fryers
Standard Test Method for Performance of Open Deep Fat Fryers
SIGNIFICANCE AND USE
5.1 The measured 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 consumption 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 and pilot energy rates can be used by food service operators to manage their energy demands.
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data 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 can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
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 both counter and floor model gas and electric units with nominal frying medium capacity less than 60 lb (27 kg). For large vat fryers with a nominal frying medium capacity greater than 60 lb (27 kg), refer to Test Method F2144.
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.
General Information
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Standards Content (Sample)
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Designation: F1361 − 07 (Reapproved 2013) An American National Standard
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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method covers the evaluation of the energy
D3588Practice for Calculating Heat Value, Compressibility
consumptionandcookingperformanceofopen,deepfatfryers.
Factor, and Relative Density of Gaseous Fuels
The food service operator can use this evaluation to select a
F2144Test Method for Performance of Large Open Vat
fryer and understand its energy efficiency and production
Fryers
capacity.
2.2 ANSI Document:
1.2 This test method is applicable to both counter and floor
ANSI Z83.11American National Standard for Gas Food
model gas and electric units with nominal frying medium
Service Equipment
capacity less than 60 lb (27 kg). For large vat fryers with a
2.3 ASHRAE Document:
nominal frying medium capacity greater than 60 lb (27 kg),
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
refer to Test Method F2144.
of Experimental Data
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
(where applicable):
3. Terminology
1.3.1 Energy input rate (10.2),
3.1 Definitions:
1.3.2 Preheat energy and time (10.4),
3.1.1 open, deep fat fryer, n—(hereafter referred to as fryer)
an appliance, including a cooking vessel, in which oils are
1.3.3 Idle energy rate (10.5),
placed to such a depth that the cooking food is essentially
1.3.4 Pilot energy rate (10.6),
supported by displacement of the cooking fluid rather than by
1.3.5 Cooking energy rate and efficiency (10.10), and
the bottom of the vessel. Heat delivery to the cooking fluid
1.3.6 Production capacity and frying medium temperature
varies with fryer models.
recovery time (10.10).
3.1.2 test method, n—a definitive procedure for the
1.4 This test method is not intended to answer all perfor-
identification, measurement, and evaluation of one or more
mancecriteriaintheevaluationandselectionofafryer,suchas qualities, characteristics, or properties of a material, product,
the significance of a high energy input design on maintenance system, or service that produces a test result.
of temperature within the cooking zone of the fryer.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—the volume in the fryer below the
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
heating element or heat exchanger surface designed to remain
as the standard. The values given in parentheses are for
cooler than the cook zone.
information only.
3.2.2 cook zone, n—the volume of oil in which the fries are
1.6 This standard does not purport to address all of the
cooked. Typically, the entire volume from just above the
safety concerns, if any, associated with its use. It is the
heating element(s) or heat exchanger surface to the surface of
responsibility of the user of this standard to establish appro-
the frying medium.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
This test method is under the jurisdiction of ASTM Committee F26 on Food Standards volume information, refer to the standard’s Document Summary page on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on the ASTM website.
Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved June 1, 2013. Published August 2013. Originally 4th Floor, New York, NY 10036.
approved in 1991. Last previous edition approved in 2007 as F1361–07. DOI: Available from the American Society of Heating, Refrigeration, and Air
10.1520/F1361-07R13. 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
F1361 − 07 (2013)
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer 350°F(177°C).Fryertemperaturecalibrationto350°F(177°C)
as it is used to cook french fries under heavy- and light-load isachievedatthelocationrepresentingtheaveragetemperature
conditions. of the frying medium.
3.2.4 cooking-energyeffıciency,n—quantityofenergytothe
4.3 The preheat energy and time, and idle-energy consump-
French fries during the cooking process expressed as a per-
tion rate are determined while the fryer is operating with the
centage of the quantity of energy input to the fryer during the
thermostat(s) set at a calibrated 350°F (177°C). The rate of
heavy- and light-load tests.
pilot energy consumption also is determined when applicable
to the fryer under test.
3.2.5 cooking energy rate, n—average rate of energy con-
sumed by the fryer while “cooking” a heavy- or light-load of
4.4 Energy consumption and time are monitored while the
French fries.
fryer is used to cook six loads of frozen, ⁄4-in. (6-mm)
shoestringpotatoestoaconditionof30 61%weightlosswith
3.2.6 idle energy rate, n—average rate of energy consumed
the thermostat set at a calibrated 350°F (177°C). Cooking-
(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”
energy efficiency is determined for heavy- and light-load test
the frying medium at the thermostat(s) set point.
conditions.Productioncapacityisbasedontheheavy-loadtest.
3.2.7 measured energy input rate, n—peak rate at which a
fryer consumes energy, typically reflected during preheat.
5. Significance and Use
3.2.8 pilot energy rate, n—average rate of energy consump-
5.1 The measured energy input rate test is used to confirm
tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
that the fryer under test is operating in accordance with its
3.2.9 preheat energy, n—amount of energy consumed (Btu
nameplate rating.
(kJ) or kWh) by the fryer while preheating the frying medium
5.2 Fryer temperature calibration is used to ensure that the
from ambient room temperature to the calibrated thermostat(s)
fryer being tested is operating at the specified temperature.
set point.
Temperature calibration also can be used to evaluate and
3.2.10 preheattime,n—timerequiredforthefryingmedium
calibrate the thermostat control dial.
to preheat from ambient room temperature to the calibrated
5.3 Preheat-energy consumption and time can be used by
thermostat(s) set point.
food service operators to manage their restaurants’ energy
3.2.11 production capacity, n—maximum rate (lb/h (kg/h))
demands, and to estimate the amount of time required for
at which a fryer can bring the specified food product to a
preheating a fryer.
specified “cooked” condition.
5.4 Idle energy and pilot energy rates can be used by food
3.2.12 production rate, n—average rate (lb/h (kg/h)) at
service operators to manage their energy demands.
which a fryer brings the specified food product to a specified
“cooked” condition. Does not necessarily refer to maximum
5.5 Preheat energy consumption, idle energy, and pilot
rate. Production rate varies with the amount of food being
energy can be used to estimate the energy consumption of an
cooked.
actual food service operation.
3.2.13 recovery time, n—the time from the removal of the
5.6 Cooking-energy efficiency is a direct measurement of
fry basket containing the French fries until the cooking
fryer efficiency at different loading scenarios. This data can be
medium is back up to within 10°F (5.56°C) of the set
usedbyfoodserviceoperatorsintheselectionoffryers,aswell
temperature and the fryer is ready to be reloaded.
as for the management of a restaurant’s energy demands.
3.2.14 test, n—a set of six loads of French fries cooked in a
5.7 Production capacity can be used as a measure of fryer
prescribed manner and sequential order.
capacity by food service operators to choose a fryer to match
3.2.15 uncertainty, n—measure of systematic and precision their particular food output requirements.
errors in specified instrumentation or measure of repeatability
of a reported test result. 6. Apparatus
6.1 watt-hour meter, for measuring the electrical energy
4. Summary of Test Method
consumption of a fryer, shall have a resolution of at least 10
NOTE1—Allofthefryertestsshallbeconductedwiththefryerinstalled
Wh and a maximum uncertainty no greater than 1.5% of the
under a wall-mounted canopy exhaust ventilation hood that shall operate
measured value for any demand greater than 100 W. For any
at an air flow rate based on 300 cfm per linear foot (460 L/s per linear
demandlessthan100W,themetershallhavearesolutionofat
metre) of hood length. Additionally, an energy supply meeting the
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
least 10Wh and a maximum uncertainty no greater than 10%.
under test.
6.2 gasmeter,formeasuringthegasconsumptionofafryer,
4.1 The fryer under test is connected to the appropriate
shall be a positive displacement type with a resolution of at
3 3
metered energy source. The measured energy input rate is
least0.01ft (0.0003m )andamaximumerrornogreaterthan
determinedandcheckedagainsttheratedinputbeforecontinu- 3
1% of the measured value for any demand greater than 2.2 ft
ing with testing.
(0.06 m ) per hour. If the meter is used for measuring the gas
4.2 The frying-medium temperature in the cook zone of the consumed by the pilot lights, it shall have a resolution of at
3 3
fryerismonitoredatalocationchosentorepresenttheaverage least0.01ft (0.0003m )andhaveamaximumerrornogreater
temperature of the frying-medium while the fryer is “idled” at than 2% of the measured value.
F1361 − 07 (2013)
6.3 thermocouple probe(s), industry standard Type T or 6.13 temperature sensor, for measuring gas temperature in
Type K thermocouples capable of immersion, with a range therangefrom50to100°F(10to93°C)withanuncertaintyof
from 50° to 400°F and an uncertainty of 61°F (0.56°C). 61°F (0.56°C).
6.4 analyticalbalancescale,formeasuringweightsupto10
7. Reagents and Materials
lb,witharesolutionof0.01lb(0.004kg)andanuncertaintyof
7.1 French Fries (Shoestring Potatoes)—Order a sufficient
0.01 lb.
quantity of French fries to conduct both the French fry
6.5 convection drying oven, with temperature controlled at
cook-time determination test and the heavy- and light-load
220 6 5°F (100 6 3°C), to be used to determine moisture
cookingtests.Allcookingtestsaretobeconductedusing ⁄4-in.
content of both the raw and cooked fries.
(6-mm) blue ribbon product, par-cooked, frozen, shoestring
6.6 canopy exhaust hood, 4 ft (1.2 m) in depth, wall-
potatoes. Fat and moisture content of the French fries shall be
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
6 6 1% by weight and 68 6 2% by weight, respectively.
fromthefloorandwiththecapacitytooperateatanominalnet
7.2 frying medium, shall be partially hydrogenated, 100%
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
pure vegetable oil. New frying medium shall be used for each
linear metre) of active hood length. This hood shall extend a
fryer tested in accordance with this test method. The new
minimumof6in.(152mm)pastbothsidesandthefrontofthe
fryingmediumthathasbeenaddedtothefryerforthefirsttime
cooking appliance and shall not incorporate side curtains or
shall be heated to 350°F (177°C) at least once before any test
partitions. Makeup air shall be delivered through face registers
is conducted.
or from the space, or both.
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil)
6.7 fry basket, supplied by the manufacturer of the fryer
has been shown to be an acceptable product for testing by PG&E.
3 3
under testing, shall be a nominal size of 6 ⁄8 by 12 by 5 ⁄8 in.
(160 by 300 by 140 mm).Atotal of six baskets are required to
8. Sampling, Test Specimens, and Test Units
test each fryer in accordance with these procedures.
8.1 Fryer—A representative production model shall be se-
6.8 freezer,withtemperaturecontrolledat−5 65°F(−20 6
lected for performance testing.
3°C), with capacity to cool all fries used in a test.
9. Preparation of Apparatus
6.9 barometer,formeasuringabsoluteatmosphericpressure,
to be used for adjustment of measured gas volume to standard
9.1 Install the appliance according to the manufacturer’s
conditions. Shall have a resolution of 0.2 in. Hg (670 Pa) and instructions under a 4-ft (1.2-m) deep canopy exhaust hood
an uncertainty of 0.2 in. Hg (670 Pa).
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
6.10 data acquisition system, for measuring energy and
edge of frying medium inset 6 in. (152 mm) from the front
temperatures, capable of multiple temperature displays updat-
edge of the hood at the manufacturer’s recommended working
ing at least every 2 s.
height. The length of the exhaust hood and active filter area
6.11 pressure gauge, for monitoring gas pressure. Shall
shall extend a minimum of 6 in. past the vertical plane of both
have a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution
sides of the fryer. In addition, both sides of the fryer shall be a
of 0.5 in. H O (125 Pa), and a maximum uncertainty of 1% of
minimum of 3 ft (0.9 m) from any side wall, side partition, or
the measured value.
other operating appliance. A “drip” station positioned next to
6.12 stopwatch, with a 1-s resolution. the fryer is recommended. Equipment configuration is shown
FIG. 1 Equipment Configuration
F1361 − 07 (2013)
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
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
FIG. 2 Thermocouple Placement
“nameplate” voltage during tests if the voltag
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