ASTM F2144-09(2016)
(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
5.1 The 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 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 rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.5 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.
5.6 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.
5.7 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.
General Information
Relations
Buy Standard
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: F2144 − 09 (Reapproved 2016) An American National Standard
Standard Test Method for
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
2.1 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
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
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-
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.
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.
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
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, 2016. Published November 2016. Originally 30329.
approved in 2001. Last previous edition approved in 2009 as F2144–09. DOI: Available from AOAC International, 481 North Frederick Ave., Suite 500,
10.1520/F2144-09R16. 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
F2144 − 09 (2016)
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 during the cooking process expressed as
set at a calibrated 350°F (177°C). The rate of pilot energy
a percentage of the quantity of energy consumed by the fryer
consumption also is determined, when applicable, to the fryer
during the heavy- and light-load tests.
under test.
3.2.5 cooking energy rate, n—average rate of energy con-
4.4 Energy consumption and time are monitored while the
sumed by the fryer while “cooking” a heavy or light load of
fryer is used to cook six loads of frozen, ¼-in. (6-mm)
chicken.
shoestringpotatoestoaconditionof30 61%weightlosswith
the thermostat set at a calibrated 350°F (177°C). Cooking-
3.2.6 energy input rate, n—peak rate at which a fryer
energy efficiency is determined for heavy-load test conditions.
consumes energy (Btu/h (kJ/h) or kW), typically reflected
Frenchfryproductioncapacityisbasedontheheavy-loadtest.
during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed
5. Significance and Use
(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”
the frying medium at the thermostat(s) set point.
5.1 The energy input rate test is used to confirm that the
fryer under test is operating in accordance with its nameplate
3.2.8 pilot energy rate, n—average rate of energy consump-
rating.
tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
5.2 Fryer temperature calibration is used to ensure that the
3.2.9 preheat energy, n—amount of energy consumed (Btu
fryer being tested is operating at the specified temperature.
(kJ) or kWh) by the fryer while preheating the frying medium
Temperature calibration also can be used to evaluate and
from ambient room temperature to the calibrated thermostat(s)
calibrate the thermostat control dial.
set point.
3.2.10 preheat rate, n—average rate (°F/min (°C/min)) at 5.3 Preheat energy and time can be used by food service
which the frying medium temperature is heated from ambient operators to manage their restaurants’ energy demands, and to
temperature to the fryer’s calibrated thermostat(s) set point. estimate the amount of time required for preheating a fryer.
3.2.11 preheat time, n—timerequiredforthefryingmedium
5.4 Idle energy rate and pilot energy rate can be used to
to preheat from ambient room temperature to the calibrated
estimate energy consumption during non-cooking periods.
thermostat(s) set point.
5.5 Preheat energy, idle energy rate, pilot energy rate, and
3.2.12 production capacity, n—maximum rate (lb/h (kg/h))
heavy- and light-load cooking energy rates can be used to
at which a fryer can bring the specified food product to a
estimate the fryer’s energy consumption in an actual food
specified “cooked” condition.
service operation.
3.2.13 production rate, n—average rate (lb/h (kg/h)) at
5.6 Cooking-energy efficiency is a direct measurement of
which a fryer brings the specified food product to a specified
fryerefficiencyatdifferentloadingscenarios.Thisinformation
“cooked” condition. Production rate does not necessarily refer
canbeusedbyfoodserviceoperatorsintheselectionoffryers,
to maximum rate (production capacity), but varies with the
as well as for the management of a restaurant’s energy
amount of food being cooked.
demands.
3.2.14 uncertainty, n—measure of systematic and precision
5.7 Production capacity is used by food service operators to
errors in specified instrumentation or measure of repeatability
choose a fryer that matches their food output requirements.
of a reported test result.
6. Apparatus
4. Summary of Test Method
6.1 Analytical Balance Scale, for measuring weights up to
NOTE1—Allofthefryertestsshallbeconductedwiththefryerinstalled
under a wall-mounted canopy exhaust ventilation hood that shall operate
50 lb (23 kg), with a resolution of 0.01 lb (0.004 kg) and an
at an air flow rate based on 300 cfm per linear foot (460 L/s per linear
uncertainty of 0.01 lb (0.004 kg).
metre) of hood length. Additionally, an energy supply meeting the
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
6.2 Barometer, for measuring absolute atmospheric
under test.
pressure, to be used for adjustment of measured gas volume to
standard conditions. Shall have a resolution of 0.2 in. Hg (670
4.1 The fryer under test is connected to the appropriate,
metered energy source. The measured energy input rate is Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
determinedandcheckedagainsttheratedinputbeforecontinu-
6.3 Canopy Exhaust Hood,4ftindepth;wall-mountedwith
ing with testing.
the lower edge of the hood 6 ft, 6 in. from the floor; and with
4.2 The frying medium temperature in the cook zone is the capacity to operate at a nominal exhaust ventilation rate of
monitored at a location chosen to represent the average 300 cfm per linear foot (460 L/s per linear metre) of active
temperature of the frying medium while the fryer is “idled” at hood length. This hood shall extend a minimum of 6 in. (152
350°F(177°C).Fryertemperaturecalibrationto350°F(177°C) mm)pastbothsidesandthefrontofthecookingapplianceand
F2144 − 09 (2016)
shall not incorporate side curtains or partitions. Makeup air each fryer tested in accordance with this test method.The new
shall be delivered through the face registers and/or from the fryingmediumthathasbeenaddedtothefryerforthefirsttime
space. shall be heated to 350°F (177°C) at least once before any test
is conducted.
6.4 Convection Drying Oven,withtemperaturecontrolledat
215to220°F(100 63°C),usedtodeterminemoisturecontent
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil)
has been shown to be an acceptable product for testing by PG&E.
of both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and
8. Sampling, Test Units
temperatures, capable of multiple temperature displays updat-
8.1 Fryer—A representative production model shall be se-
ing at least every 2 s.
lected for performance testing.
6.6 Fry Baskets, chrome-plated steel construction, supplied
by the manufacturer of the fryer under test. At least four
9. Preparation of Apparatus
baskets are required to test each fryer according to this
9.1 Install the appliance according to the manufacturer’s
protocol.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
6.7 Gas Meter, for measuring the gas consumption of a
mounted against the wall with the lower edge of the hood 6 ft,
fryer,shallbeapositivedisplacementtypewitharesolutionof
6 in. (1.98 m) from the floor. Position the fryer with the front
3 3
at least 0.01 ft (0.0003 m ) and a maximum uncertainty no
edge of frying medium inset 6 in. (152 mm) from the front
greaterthan1%ofthemeasuredvalueforanydemandgreater
edge of the hood at the manufacturer’s recommended working
3 3
than2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthe
height. The length of the exhaust hood and active filter area
gasconsumedbythepilotlights,itshallhavearesolutionofat
shall extend a minimum of 6 in. (152 mm) past the vertical
3 3
least 0.01 ft (0.0003 m ) and a maximum uncertainty no
plane of both sides of the fryer. In addition, both sides of the
greater than 2% of the measured value.
fryershallbeaminimumof3ft(0.9m)fromanysidewall,side
partition, or other operating appliance. A “drip” station posi-
6.8 Pressure Gauge,formonitoringgaspressure.Shallhave
tioned next to the fryer is recommended. The exhaust ventila-
arangeof0to15in.H O(0to3.7kPa),aresolutionof0.5in.
tion rate shall be based on 300 cfm per linear foot (460 L/s per
H O (125 Pa), and a maximum uncertainty of 1% of the
linearmetre)ofhoodlength.Theassociatedheatingorcooling
measured value.
systemshallbecapableofmaintaininganambienttemperature
6.9 Stop Watch, with a 1-s resolution.
of 75 6 5°F (24 6 3°C) within the testing environment when
6.10 Temperature Sensor, for measuring natural gas tem-
the exhaust system is operating.
perature in the range of 50 to 100°F (10 to 38°C) with an
9.2 Connect the fryer to a calibrated energy test meter. For
uncertainty of 61°F (60.56°C).
gas installations, a pressure regulator shall be installed down-
6.11 Thermocouple(s), Polytetrafluoroethylene-insulated,
stream from the meter to maintain a constant pressure of gas
24 gauge, type T or type K thermocouples capable of immer-
for all tests. Both the pressure and temperature of the gas
sion with a range of 50 to 400°F (10 to 204°C) and an
supplied to a fryer, as well as the barometric pressure, shall be
uncertainty of 61°F (60.56°C).
recorded during each test so that the measured gas flow can be
corrected to standard conditions. For electric installations, a
6.12 Thermocouple Probe(s),“fastresponse”typeTortype
1 voltage regulator may be required to maintain a constant
K thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s
“nameplate” voltage during tests if the voltage supply is not
response time, capable of immersion with a range of 30 to
within 62.5% of the manufacturer’s “nameplate” voltage.
250°F (−1 to 121°C) and an uncertainty of 61°F (60.56°C).
9.3 For a gas fryer, adjust (during maximum energy input)
6.13 Watt-Hour Meter, for measuring the electrical energy
the gas supply pressure downstream from the fryer’s pressure
consumption of a fryer, shall have a resolution of at least 10
regulator to within 62.5% of the operating manifold pressure
Wh and a maximum uncertainty no greater than 1.5% of the
specified by the manufacturer. Make adjustments to the fryer
measured value for any demand greater than 100 W. For any
following the manufacturer’s recommendations for optimizing
demandlessthan100W,themetershallhavearesolutionofat
combustion. Proper combustion may be verified by measuring
least 10Wh and a maximum uncertainty no greater than 10%.
air-free CO in accordance with ANSI Z83.11.
7. Reagents and Materials
9.4 For an electric fryer, confirm (while the fryer elements
7.1 French Fries (Shoestring Potatoes)—Order a sufficient
are energized) that the supply voltage is within 62.5% of the
quantity of French fries to conduct both the Fre
...
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: F2144 − 09 F2144 − 09 (Reapproved 2016) An American National Standard
Standard Test Method for
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. 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 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.
2. Referenced Documents
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
2.3 ASHRAE Document:
ASHRAE Guideline 2—1986 (RA90), Engineering Analysis of Experimental Data
2.4 Other Standards:
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method
3. Terminology
3.1 Definitions:
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 Oct. 1, 2009Oct. 1, 2016. Published November 2009November 2016. Originally approved in 2001. Last previous edition approved in 20072009
as F2144 – 07.F2144 – 09. DOI: 10.1520/F2144-09.10.1520/F2144-09R16.
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.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
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
F2144 − 09 (2016)
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an appliance designed for cooking large quantities of fish or chicken,
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 zone, n—volume in the fryer below the heating elements or heat exchanger surface designed to remain cooler than
the cook zone.
3.2.2 cook zone, n—volume of oil in which food is cooked.
3.2.3 cooking energy, n—total energy consumed by the fryer as it is used to cook breaded chicken product under heavy- and
light-load conditions.
3.2.4 cooking-energy effıciency, n—quantity of energy imparted to the chicken during the cooking process expressed as a
percentage of the quantity of energy consumed by the fryer during the heavy- and light-load tests.
3.2.5 cooking energy rate, n—average rate of energy consumed by the fryer while “cooking” a heavy or light load of chicken.
3.2.6 energy input rate, n—peak rate at which a fryer consumes energy (Btu/h (kJ/h) or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed (Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling” the
frying medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu (kJ) or kWh) by the fryer while preheating the frying medium from
ambient room temperature to the calibrated thermostat(s) set point.
3.2.10 preheat rate, n—average rate (°F/min (°C/min)) at which the frying medium temperature is heated from ambient
temperature to the fryer’s calibrated thermostat(s) set point.
3.2.11 preheat time, n—time required for the frying medium to preheat from ambient room temperature to the calibrated
thermostat(s) set point.
3.2.12 production capacity, n—maximum rate (lb/h (kg/h)) at which a fryer can bring the specified food product to a specified
“cooked” condition.
3.2.13 production rate, n—average rate (lb/h (kg/h)) at which a fryer brings the specified food product to a specified “cooked”
condition. Production rate does not necessarily refer to maximum rate (production capacity), but varies with the amount of food
being cooked.
3.2.14 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
NOTE 1—All of the fryer tests shall be conducted with the fryer installed under a wall-mounted canopy exhaust ventilation hood that shall operate at
an air flow rate based on 300 cfm per linear foot (460 L/s per linear metre) of hood length. Additionally, an energy supply meeting the manufacturer’s
specifications shall be provided for the gas or electric fryer under test.
4.1 The fryer under test is connected to the appropriate, metered energy source. The measured energy input rate is determined
and checked against the rated input before continuing with testing.
4.2 The frying medium temperature in the cook zone is monitored at a location chosen to represent the average temperature of
the frying medium while the fryer is “idled” at 350°F (177°C). Fryer temperature calibration to 350°F (177°C) is achieved at the
location representing the average temperature of the frying medium.
4.3 The preheat energy and time and idle energy rate are determined while the fryer is operating with the thermostat(s) set at
a calibrated 350°F (177°C). The rate of pilot energy consumption also is determined, when applicable, to the fryer under test.
4.4 Energy consumption and time are monitored while the fryer is used to cook six loads of frozen, ¼-in. (6-mm) shoestring
potatoes to a condition of 30 6 1 % weight loss with the thermostat set at a calibrated 350°F (177°C). Cooking-energy efficiency
is determined for heavy-load test conditions. French fry production capacity is based on the heavy-load test.
5. Significance and Use
5.1 The 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 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.
F2144 − 09 (2016)
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.5 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.
5.6 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.
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 50 lb (23 kg), with a resolution of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. Shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
6.3 Canopy Exhaust Hood, 4 ft in depth; wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor; and with the
capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot (460 L/s per linear metre) of active hood length.
This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance and shall not
incorporate side curtains or partitions. Makeup air shall be delivered through the face registers and/or from the space.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F (100 6 3°C), used to determine moisture content of
both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and temperatures, capable of multiple temperature displays updating at least
every 2 s.
6.6 Fry Baskets, chrome-plated steel construction, supplied by the manufacturer of the fryer under test. At least four baskets are
required to test each fryer according to this protocol.
6.7 Gas Meter, for measuring the gas consumption of a fryer, shall be a positive displacement type with a resolution of at least
3 3 3
0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2 ft /h
3 3
(0.06 m /h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft
(0.0003 m ) and a maximum uncertainty no greater than 2 % of the measured value.
6.8 Pressure Gauge, for monitoring gas pressure. Shall have a range of 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5 in.
H O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.9 Stop Watch, with a 1-s resolution.
6.10 Temperature Sensor, for measuring natural gas temperature in the range of 50 to 100°F (10 to 38°C) with an uncertainty
of 61°F (60.56°C).
6.11 Thermocouple(s), Polytetrafluoroethylene-insulated, 24 gauge, type T or type K thermocouples capable of immersion with
a range of 50 to 400°F (10 to 204°C) and an uncertainty of 61°F (60.56°C).
6.12 Thermocouple Probe(s), “fast response” type T or type K thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s
response time, capable of immersion with a range of 30 to 250°F (−1 to 121°C) and an uncertainty of 61°F (60.56°C).
6.13 Watt-Hour Meter, for measuring the electrical energy consumption of a fryer, shall have a resolution of at least 10 Wh and
a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 French Fries (Shoestring Potatoes)—Order a sufficient quantity of French fries to conduct both the French fry cook-time
determination test and the heavy- and light-load cooking tests. All cooking tests are to be conducted using 1/4-in. (6-mm) blue
ribbon product, par-cooked, frozen, shoestring potatoes. Fat and moisture content of the French fries shall be 6 6 1 % by weight
and 68 6 2 % by weight, respectively.
7.2 Frying Medium—Shall be partially hydrogenated, 100 % pure vegetable oil. New frying medium shall be used for each fryer
tested in accordance with this test method. The new frying medium that has been added to the fryer for the first time shall be heated
to 350°F (177°C) at least once before any test is conducted.
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil) has been shown to be an acceptable product for testing by PG&E.
8. Sampling, Test Units
8.1 Fryer—A representative production model shall be selected for performance testing.
F2144 − 09 (2016)
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood mounted
against the wall with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the fryer with the front edge of frying
medium inset 6 in. (152 mm) from the front edge of the hood at the manufacturer’s recommended working height. The length of
the exhaust hood and active filter area shall extend a minimum of 6 in. (152 mm) past the vertical plane of both sides of the fryer.
In addition, both sides of the fryer shall be a minimum of 3 ft (0.9 m) from any sidewall, side partition, or other operating appliance.
A “drip” station positioned next to the fryer is recommended. The exhaust ventilation rate shall be based on 300 cfm per linear
foot (460 L/s per linear metre) of hood length. The associated heating or cooling system shall be capable of maintaining an ambient
temperature of 75 6 5°F (24 6 3°C) within the testing environment when the exhaust system is operating.
9.2 C
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.