ASTM F1361-05

Standard Test Method for Performance of Open Deep Fat Fryers

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 floor model gas and electric units with 35- to 60-lb frying medium capacity.
1.3 The fryer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (),
1.3.2 Preheat energy and time (),
1.3.3 Idle energy rate (),
1.3.4 Pilot energy rate (),
1.3.5 Cooking energy rate and efficiency (), and
1.3.6 Production capacity and frying medium temperature recovery time ().
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.
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-Aug-2005
• 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 F1361-99e1 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Sep-2005
• Replaced By: ASTM F1361-07 - Standard Test Method for Performance of Open Deep Fat Fryers
• 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-Sep-2005
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Sep-2005
• Referred By: ASTM F2144-21 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Sep-2005
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Sep-2005

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: F 1361 – 05
Standard Test Method for
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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 (e) indicates an editorial change since the last revision or reapproval.
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1. Scope 2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food
1.1 This test method covers the evaluation of the energy
Service Equipment
consumptionandcookingperformanceofopen,deepfatfryers.
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2.3 AOAC Documents:
The food service operator can use this evaluation to select a
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
fryer and understand its energy efficiency and production
tion Method
capacity.
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2.4 ASHRAE Document:
1.2 This test method is applicable to floor model gas and
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
electric units with 35- to 60-lb frying medium capacity.
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—(hereafterreferredtoasfryer)
1.3.3 Idle energy rate (10.5),
an appliance, including a cooking vessel, in which oils are
1.3.4 Pilot energy rate (10.6),
placed to such a depth that the cooking food is essentially
1.3.5 Cooking energy rate and efficiency (10.10), and
supported by displacement of the cooking fluid rather than by
1.3.6 Production capacity and frying medium temperature
the bottom of the vessel. Heat delivery to the cooking fluid
recovery time (10.10).
varies with fryer models.
1.4 This test method is not intended to answer all perfor-
3.1.2 test method, n—a definitive procedure for the identi-
mancecriteriaintheevaluationandselectionofafryer,suchas
fication,measurement,andevaluationofoneormorequalities,
the significance of a high energy input design on maintenance
characteristics, or properties of a material, product, system, or
of temperature within the cooking zone of the fryer.
service that produces a test result.
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
3.2 Descriptions of Terms Specific to This Standard:
as the standard. The values given in parentheses are for
3.2.1 cold zone, n—the volume in the fryer below the
information only.
heating element or heat exchanger surface designed to remain
1.6 This standard does not purport to address all of the
cooler than the cook zone.
safety concerns, if any, associated with its use. It is the
3.2.2 cooking energy, n—total energy consumed by the
responsibility of the user of this standard to establish appro-
fryer as it is used to cook french fries under heavy- and
priate safety and health practices and determine the applica-
light-load conditions.
bility of regulatory limitations prior to use.
3.2.3 cooking-energy effıciency, n—quantity of energy to
2. Referenced Documents the French fries during the cooking process expressed as a
2 percentage of the quantity of energy input to the fryer during
2.1 ASTM Standards:
the heavy- and light-load tests.
D3588 MethodforCalculatingCalorificValueandSpecific
3.2.4 cooking energy rate, n—average rate of energy con-
Gravity Relative Density of Gaseous Fuels
sumed by the fryer while “cooking” a heavy- or light-load of
French fries.
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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
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Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Sept. 1, 2005. Published September 2005. Originally 4th Floor, New York, NY 10036.
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approved in 1991. Last previous edition approved in 1999 as F1361–99 . Offıcial Methods of Analysis of the Association of Offıcial Analytical Chemists.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Arlington, VA 22209.
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Standards volume information, refer to the standard’s Document Summary page on Available from the American Society of Heating, Refrigeration, and Air
the ASTM website. 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.
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F1361–05
3.2.5 cook zone, n—the volume of oil in which the fries are 4.2 The frying-medium temperature in the cook zone of the
cooked. Typically, the enti
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