ASTM F2144-07

Standard Test Method for Performance of Large Open Vat Fryers

SCOPE
1.1 This test method covers the energy consumption and cooking performance of large-vat 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 fryers with 50 lb (23 kg) and greater fat capacity and an 18-in. and larger vat size.
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, if applicable),
1.3.5 French fry cooking energy rate and efficiency (10.9),
1.3.6 French fry production capacity and frying medium temperature recovery time (10.9),
1.3.7 Chicken cooking energy rate and efficiency (10.13), and
1.3.8 Chicken production capacity and frying medium temperature recovery time (10.13).
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 standard. The SI units given in parentheses are for information only.
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

• Status: Historical
• Publication Date: 31-Jan-2007
• 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

Relations

• Replaces: ASTM F2144-05 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Feb-2007
• Replaced By: ASTM F2144-09 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Oct-2009
• Referred By: ASTM F1361-21 - Standard Test Method for Performance of Open Vat Fryers
• Effective Date: 01-Feb-2007
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Feb-2007
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Feb-2007
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Feb-2007
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Feb-2007
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Feb-2007

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
An American National Standard
Designation:F2144–07
Standard Test Method for
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Performance of Large Open Vat Fryers
This standard is issued under the fixed designation F2144; 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
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1.1 This test method covers the energy consumption and 2.1 ASTM Standards:
cooking performance of large-vat open, deep fat fryers. The D3588 PracticeforCalculatingHeatValue,Compressibility
food service operator can use this evaluation to select a fryer Factor, and Relative Density of Gaseous Fuels
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and understand its energy efficiency and production capacity. 2.2 ANSI Document:
1.2 This test method is applicable to floor model gas and ANSI Z83.11 American National Standard for Gas Food
electric fryers with 50 lb (23 kg) and greater fat capacity and Service Equipment
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an 18-in. and larger vat size. 2.3 ASHRAE Document:
1.3 Thefryercanbeevaluatedwithrespecttothefollowing ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
(where applicable): sis of Experimental Data
1.3.1 Energy input rate (10.2), 2.4 Other Standards:
1.3.2 Preheat energy and time (10.4), AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
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1.3.3 Idle energy rate (10.5), tion Method
1.3.4 Pilot energy rate (10.6, if applicable),
3. Terminology
1.3.5 French fry cooking energy rate and efficiency (10.9),
1.3.6 French fry production capacity and frying medium 3.1 Definitions:
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
temperature recovery time (10.9),
1.3.7 Chicken cooking energy rate and efficiency (10.13), appliance designed for cooking large quantities of fish or
chicken, in which oils are placed in the cooking vessel to such
and
1.3.8 Chicken production capacity and frying medium tem- a depth that the cooking food is essentially supported by
displacement of the cooking fluid rather than by the bottom of
perature recovery time (10.13).
the vessel. Often referred to as chicken or fish fryers.
1.4 This test method is not intended to answer all perfor-
mancecriteriaintheevaluationandselectionofafryer,suchas 3.1.2 test method, n—definitive procedure for the identifi-
cation, measurement, and evaluation of one or more qualities,
the significance of a high energy input design on maintenance
of temperature within the cooking zone of the fryer. characteristics, or properties of a material, product, system, or
service that produces a test result.
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
as standard. The SI units given in parentheses are for informa- 3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—volume in the fryer below the heating
tion only.
1.6 This standard does not purport to address all of the elements or heat exchanger surface designed to remain cooler
than the cook zone.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 3.2.2 cook zone, n—volume of oil in which food is cooked.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
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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.
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Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
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This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
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Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved Feb. 1, 2007. Published March 2007. Originally 30329.
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approved in 2001. Last previous edition approved in 2005 as F2144–05. DOI: Available from AOAC International, 481 North Frederick Ave., Suite 500,
10.1520/F2144-07. Gaithersburg, Maryland 20877-2417, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F2144–07
3.2.3 cooking energy, n—total energy consumed by the set at a calibrated 350°F (177°C). The rate of pilot energy
fryer as it is used to cook breaded chicken product under consumption also is determined, when applicable, to the fryer
heavy- and light-load conditions. under test.
3.2.4 cooking-energy effıciency, n—quantity of energy im- 4
...