ASTM F1361-21

Standard Test Method for Performance of Open Vat Fryers

SIGNIFICANCE AND USE
5.1 The measured 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 consumption 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 and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data 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 can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat 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 Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.  
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),  
1.3.5 Cooking energy rate and efficiency (10.8), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.8).  
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.  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 28-Feb-2021
• 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

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1361 − 21 An American National Standard
Standard Test Method for
1
Performance of Open Vat 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 1.7 This international standard was developed in accor-
dance with internationally recognized principles on standard-
1.1 This test method covers the evaluation of the energy
ization established in the Decision on Principles for the
consumption and cooking performance of open vat fryers.The
Development of International Standards, Guides and Recom-
food service operator can use this evaluation to select a fryer
mendations issued by the World Trade Organization Technical
and understand its energy efficiency and production capacity.
Barriers to Trade (TBT) Committee.
1.2 This test method is applicable to Types 1 (counter), 2
(drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, 2. Referenced Documents
2
stationary), size A, B, and C, electric (Style A, B and C) and
2.1 ASTM Standards:
gas (Style D) open vat fryers as defined by Specification
F1963Specification for Deep-Fat Fryers, Gas or Electric,
F1963, with nominal frying medium capacity up to 50 lb (23
Open
kg) or a vat size less than 18 in. in width. For size C, D, E and
F2144Test Method for Performance of Large Open Vat
F and large open vat fryers with a nominal frying medium
Fryers
3
capacity greater than 50 lb (23 kg), or a vat size of 18 in. in
2.2 ANSI Document:
width or greater, refer to Test Method F2144.
ANSI Z83.11American National Standard for Gas Food
Service Equipment
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
4
(where applicable): 2.3 ASHRAE Document:
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
3. Terminology
1.3.4 Pilot energy rate (10.6),
3.1 Definitions:
1.3.5 Cooking energy rate and efficiency (10.8), and
3.1.1 open, deep fat fryer, n—(hereafter referred to as fryer)
1.3.6 Production capacity and frying medium temperature
an appliance, including a cooking vessel, in which oils are
recovery time (10.8).
placed to such a depth that the cooking food is essentially
1.4 This test method is not intended to answer all perfor-
supported by displacement of the cooking fluid rather than by
mancecriteriaintheevaluationandselectionofafryer,suchas
the bottom of the vessel. Heat delivery to the cooking fluid
the significance of a high energy input design on maintenance
varies with fryer models.
of temperature within the cooking zone of the fryer.
3.1.2 test method, n—a definitive procedure for the
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
identification, measurement, and evaluation of one or more
as the standard. The values given in parentheses are for
qualities, characteristics, or properties of a material, product,
information only.
system, or service that produces a test result.
1.6 This standard does not purport to address all of the
3.2 Definitions of Terms Specific to This Standard:
safety concerns, if any, associated with its use. It is the
3.2.1 cold zone, n—the volume in the fryer below the
responsibility of the user of this standard to establish appro-
heating element or heat exchanger surface designed to remain
priate safety, health, and environmental practices and deter-
cooler than the cook zone.
mine the applicability of regulatory limitations prior to use.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Standards volume information, refer to the standard’s Document Summary page on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on the ASTM website.
3
Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved March 1, 2021. Published May 2021. Originally 4th Floor, New York, NY 10036.
4
approved in 1991. Last previous edition approved in 2020 as F1361–20. DOI: Available from the American Society of Heating, Refrigeration, and Air
10.1520/F1361-21. 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
1

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...

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: F1361 − 20 F1361 − 21 An American National Standard
Standard Test Method for
1
Performance of Open Vat 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. 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 evaluation of the energy consumption and cooking performance of open vat 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 Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary),
size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal
frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers
with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method
F2144.
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),
1.3.5 Cooking energy rate and efficiency (10.910.8), and
1.3.6 Production capacity and frying medium temperature recovery time (10.910.8).
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.
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, health, and environmental practices and determine the applicability of
regulatory limitations prior to use.
1
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 Sept. 1, 2020March 1, 2021. Published October 2020May 2021. Originally approved in 1991. Last previous edition approved in 20172020 as
F1361 – 17.F1361 – 20. DOI: 10.1520/F1361-20.10.1520/F1361-21.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F1361 − 21
1.7 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1963 Specification for Deep-Fat Fryers, Gas or Electric, Open
F2144 Test Method for Performance of Large Open Vat Fryers
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
3. Terminology
3.1 Definitions:
3.1.1 open, deep fat fryer, n—(hereafter referred to as fryer) an appliance, including a cooking vessel, in which oils are placed 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. Heat delivery to the cooking fluid varies with fryer models.
3.1.2 test method, n—a 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—the volume in the fryer below the heating element or heat exchanger surface designed to remain cooler than
the cook zone.
3.2.2 cook zone, n—the volume of oil in which the fries are cooked. Typically, the entire volume from just abo
...