ASTM F2144-09
(Test Method)Standard Test Method for Performance of Large Open Vat Fryers
Standard Test Method for Performance of Large Open Vat Fryers
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.
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.
Preheat energy 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.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.
Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.
Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
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),
1.4 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 values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
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.
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Designation: F2144 − 09 AnAmerican National Standard
Standard Test Method for
1
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
2
2.1 ASTM Standards:
1.1 This test method covers the energy consumption and
D3588Practice for Calculating Heat Value, Compressibility
cooking performance of large-vat open, deep fat fryers. The
Factor, and Relative Density of Gaseous Fuels
food service operator can use this evaluation to select a fryer
3
and understand its energy efficiency and production capacity.
2.2 ANSI Document:
ANSI Z83.11American National Standard for Gas Food
1.2 This test method is applicable to floor model gas and
Service Equipment
electric fryers with 50 lb (23 kg) and greater fat capacity and
4
2.3 ASHRAE Document:
an 18-in. and larger vat size.
ASHRAEGuideline2—1986(RA90),EngineeringAnalysis
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
of Experimental Data
(where applicable):
2.4 Other Standards:
1.3.1 Energy input rate (10.2),
AOAC 983.23Fat in Foods: Chloroform-Methanol Extrac-
5
1.3.2 Preheat energy and time (10.4),
tion Method
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6, if applicable), 3. Terminology
1.3.5 French fry cooking energy rate and efficiency (10.9),
3.1 Definitions:
1.3.6 French fry production capacity and frying medium 3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
appliance designed for cooking large quantities of fish or
temperature recovery time (10.9),
chicken, in which oils are placed in the cooking vessel to such
1.4 This test method is not intended to answer all perfor-
a depth that the cooking food is essentially supported by
mancecriteriaintheevaluationandselectionofafryer,suchas
displacement of the cooking fluid rather than by the bottom of
the significance of a high energy input design on maintenance
the vessel. Often referred to as chicken or fish fryers.
of temperature within the cooking zone of the fryer.
3.1.2 test method, n—definitive procedure for the
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
identification, measurement, and evaluation of one or more
as standard. The values given in parentheses are mathematical
qualities, characteristics, or properties of a material, product,
conversions to SI units that are provided for information only
system, or service that produces a test result.
and are not considered standard.
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—volume in the fryer below the heating
safety concerns, if any, associated with its use. It is the
elements or heat exchanger surface designed to remain cooler
responsibility of the user of this standard to establish appro-
than the cook zone.
priate safety and health practices and determine the applica-
3.2.2 cook zone, n—volume of oil in which food is cooked.
bility of regulatory limitations prior to use.
2
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
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
4
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 Oct. 1, 2009. Published November 2009. Originally 30329.
5
approved in 2001. Last previous edition approved in 2007 as F2144–07. DOI: Available from AOAC International, 481 North Frederick Ave., Suite 500,
10.1520/F2144-09. 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
1
---------------------- Page: 1 ----------------------
F2144 − 09
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer isachievedatthelocationrepresentingtheaveragetemperature
asitisusedtocookbreadedchickenproductunderheavy-and of the frying medium.
light-load conditions.
4.3 The preheat energy and time and idle energy rate are
3.2.4 cooking-energy effıciency, n—quantity of energy im-
determined while the fryer is operating with the thermostat(s)
parted to the chicken d
...
This document is not anASTM standard and is intended only to provide the user of anASTM 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.
An American National Standard
Designation:F2144–07 Designation:F2144–09
Standard Test Method for
1
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
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 Thistestmethodisapplicabletofloormodelgasandelectricfryerswith50lb(23kg)andgreaterfatcapacityandan18-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),
1.3.7Chicken cooking energy rate and efficiency (10.13), and
1.3.8Chicken 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.
1.5The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information
only.
1.5 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
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
2.4 Other Standards:
5
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method
3. Terminology
3.1 Definitions:
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an appliance designed for cooking large quantities of fish or chicken,
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Feb.Oct. 1, 2007.2009. Published March 2007.November 2009. Originally approved in 2001. Last previous edition approved in 20052007 as
F2144–057. DOI: 10.1520/F2144-079.
2
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,orcontactASTMCustomerServiceatservice@astm.org.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 American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
5
Available from AOAC International, 481 North Frederick Ave., Suite 500, 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.
1
---------------------- Page: 1 ----------------------
F2144–09
in which oils are placed in the cooking vessel 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. Often referred to as chicken or fish fryers.
3.1.2 test method, n—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 zo
...
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