ASTM F1361-17

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 (10.9), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.9).  
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, 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: 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: F26.06 - Productivity and Energy Protocol

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
Designation: F1361 − 17 An American National Standard
Standard Test Method for
1
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 mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
1.1 This test method covers the evaluation of the energy
consumptionandcookingperformanceofopen,deepfatfryers.
2. Referenced Documents
The food service operator can use this evaluation to select a
2
2.1 ASTM Standards:
fryer and understand its energy efficiency and production
D3588Practice for Calculating Heat Value, Compressibility
capacity.
Factor, and Relative Density of Gaseous Fuels
1.2 This test method is applicable to both counter and floor
F2144Test Method for Performance of Large Open Vat
model gas and electric units with nominal frying medium
Fryers
3
capacity less than 60 lb (27 kg). For large vat fryers with a
2.2 ANSI Document:
nominal frying medium capacity greater than 60 lb (27 kg),
ANSI Z83.11American National Standard for Gas Food
refer to Test Method F2144.
Service Equipment
4
2.3 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—(hereafter referred to as fryer)
1.3.5 Cooking energy rate and efficiency (10.9), 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 (10.9).
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
of temperature within the cooking zone of the fryer.
identification, measurement, and evaluation of one or more
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
qualities, characteristics, or properties of a material, product,
as the standard. The values given in parentheses are for
system, or service that produces a test result.
information only.
3.2 Definitions 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, health, and environmental practices and deter-
3.2.2 cook zone, n—the volume of oil in which the fries are
mine the applicability of regulatory limitations prior to use.
cooked. Typically, the entire volume from just above the
1.7 This international standard was developed in accor-
heating element(s) or heat exchanger surface to the surface of
dance with internationally recognized principles on standard-
the frying medium.
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
1
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.
3
Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Nov. 1, 2017. Published January 2018. Originally 4th Floor, New York, NY 10036.
4
approved in 1991. Last previous edition approved in 2013 as F1361–07 (2013). Available from the American Society of Heating, Refrigeration, and Air
DOI: 10.1520/F1361-17. 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
1

---------------------- Page: 1 ----------------------
F1361 − 17
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer 350°F(177°C).Fryertemperaturecalibrationto350°F(177°C
...

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: F1361 − 07 (Reapproved 2013) F1361 − 17 An American National Standard
Standard Test Method for
1
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. 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 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 (10.1010.9), and
1.3.6 Production capacity and frying medium temperature recovery time (10.1010.9).
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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F2144 Test Method for Performance of Large Open Vat Fryers
3
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
1
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 June 1, 2013Nov. 1, 2017. Published August 2013January 2018. Originally approved in 1991. Last previous edition approved in 20072013 as
F1361 – 07.F1361 – 07 (2013). DOI: 10.1520/F1361-07R13.10.1520/F1361-17.
2
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.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from the American Society of Heating, Refrigeration, and Air 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
1

---------------------- Page: 1 ----------------------
F1361 − 17
3.1.1 open, deep fat fryer, n—(hereafter referred to as fryer) an appliance, including a cooking vessel, in which oils are placed
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. Heat delivery to the cooking fluid varies with fryer models.
3.1.2 test method, n—a 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—th
...