ASTM F2144-01e1

Standard Test Method for Performance of Large Open Vat Fryers

SCOPE
1.1 This test method evaluates 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 lbs 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 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 standard. The SI units 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

• Status: Historical
• Publication Date: 09-Oct-2001
• 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 F2144-01 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 10-Oct-2001
• Replaced By: ASTM F2144-05 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Sep-2005
• Referred By: ASTM F1361-21 - Standard Test Method for Performance of Open Vat Fryers
• Effective Date: 10-Oct-2001
• 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: 10-Oct-2001
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-2001
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Oct-2001
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 10-Oct-2001
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-2001

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
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Designation:F2144–01
Standard Test Method for
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Performance of Large Open Vat Fryers
This standard is issued under the fixed designation F 2144; 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 (e) indicates an editorial change since the last revision or reapproval.
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e NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
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1. Scope 2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of large-vat open, deep fat fryers. The
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2.3 AOAC Document:
food service operator can use this evaluation to select a fryer
AOAC Official Action 950.46, Air Drying to Determine
and understand its energy efficiency and production capacity.
Moisture Content of Meat and Meat Products
1.2 This test method is applicable to floor model gas and
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2.4 ASHRAE Document:
electricfryerswith50lbsandgreaterfatcapacityandan18-in.
ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
and larger vat size.
sis of Experimental Data
1.3 The fryer can be evaluated with respect to the following
(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 large vat fryer, n—(hereafter referred to as fryer) an
1.3.3 Idle energy rate (10.5),
appliance designed for cooking large quantities of fish or
1.3.4 Pilot energy rate (10.6, if applicable),
chicken, in which oils are placed in the cooking vessel to such
1.3.5 Cooking energy rate and efficiency (10.9), and
a depth that the cooking food is essentially supported by
1.3.6 Production capacity and frying medium temperature
displacement of the cooking fluid rather than by the bottom of
recovery time (10.9).
the vessel. Often referred to as chicken or fish fryers.
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, and evaluation of one or more qualities,
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 The values stated in inch-pound units are to be regarded
3.2 Definitions of Terms Specific to This Standard:
as standard. The SI units given in parentheses are for informa-
3.2.1 cold zone, n—the volume in the fryer below the
tion only.
heating elements 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 breaded chicken product under
priate safety and health practices and determine the applica-
heavy- and light-load conditions.
bility of regulatory limitations prior to use.
3.2.3 cooking energy effıciency, n—quantity of energy im-
2. Referenced Documents parted to the chicken during the cooking process expressed as
2 a percentage of the quantity of energy consumed by the fryer
2.1 ASTM Standards:
during the heavy- and light-load tests.
F 1361 Test Method for Performance of Open Deep Fat
3.2.4 cooking energy rate, n—average rate of energy con-
Fryers
sumed by the fryer while “cooking” a heavy or light load of
chicken.
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This test method is under the jurisdiction of ASTM Committee F26 on Food
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Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036.
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Current edition approved Oct. 10, 2001. Published December 2001. Available from the Association of Official Analytical Chemists, 1111 N. 19th
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Street, Arlington, VA 22209.
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contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
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F2144–01
3.2.5 cook zone, n—the volume of oil in which food is production rate are determined for heavy-, medium-, and
cook
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