ASTM F1963-05(2011)
(Specification)Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.
1.3 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
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F1963 −05 (Reapproved 2011) An American National Standard
Standard Specification for
Deep-Fat Fryers, Gas or Electric, Open
This standard is issued under the fixed designation F1963; 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 2.3 Military Standards (Supplementary Requirements):
MIL-STD-167/1 Mechanical Vibrations of Shipboard
1.1 This specification covers commercial deep fat fryers
Equipment
which use electricity or gas as the heat source.These units also
MIL-STD-461 Requirements for the Control of Electromag-
are known as fryers and are for use in commercial and
netic Interference Characteristics of Subsystems and
institutional food service establishments.
Equipment
1.2 The values stated in inch-pound units are to be regarded
MIL-STD-1399/300 Interface Standard for Shipboard
as the standard. The values given in parentheses are provided
Systems, Section 300A, Electric Power, Alternating Cur-
for information only.
rent
1.3 This standard does not purport to address all of the
3. Terminology
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1 Definitions of Terms Specific to This Standard:
priate safety and health practices and determine the applica-
3.1.1 basket lift mechanism, n—a device, provided as an
bility of regulatory limitations prior to use.
accessory to a fryer, which, when activated, automatically
lowers a basket of food product into the cooking medium, and
2. Referenced Documents
automatically raises the basket after a preset cooking time has
elapsed.
2.1 ASTM Standards:
D3951 Practice for Commercial Packaging
3.1.2 electric open deep fat fryer, n—appliance with an
F760 Specification for Food Service Equipment Manuals electric resistive heating element or elements, or electric
F1166 Practice for Human Engineering Design for Marine
induction type heating elements, inside or around a cooking
Systems, Equipment, and Facilities vessel. The energy in the heating element(s) is transferred to
F1361 Test Method for Performance of Open Deep Fat
the edible oils or fats in the cooking vessel which are in direct
Fryers contact with the food product. The cooking medium is placed
F2144 Test Method for Performance of Large Open Vat
to such a depth within the cooking vessel that food product to
Fryers be cooked is essentially supported by displacement of the
cooking medium or a perforated container or wire woven
2.2 ANSI Standards:
basket immersed in the cooking fluid rather than by the bottom
NSF/ANSI 4 Commercial Cooking, Rethermalization, and
of the vessel. The temperature of the cooking medium is
Powered Hot Food Holding and Transport Equipment
maintained automatically by a temperature controlling device
ANSI/UL 197 Commercial Electric Cooking Appliances
at a level selected by an operator.
ANSI Z1.4 Sampling Procedures and Tables for Inspection
by Attributes 3.1.3 fryer filter, n—integral or adjacent optional accessory
ANSI/Z83.11 GasFoodServiceEquipment,DeepFatFryers
to the deep fat fryer that is used to provide filtration of edible
oils or fats used in cooking.
3.1.4 gas open deep fat fryer, n—appliance that utilizes the
This specification is under the jurisdiction of ASTM Committee F26 on Food
heat released from the combustion of a gaseous fuel to heat
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
edible oils or fats in a cooking vessel. The oils or fats in the
Cooking and Warming Equipment.
cooking vessel are in direct contact with the food product. The
Current edition approved Oct. 1, 2011. Published January 2012. Originally
cooking medium is placed to such a depth within the cooking
approved in 1999. Last previous edition approved in 2005 as F1963 – 05. DOI:
10.1520/F1963-05R11.
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 Available from Standardization Documents Order Desk, DODSSP, Bldg. 4,
Standards volume information, refer to the standard’s Document Summary page on Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or Acquisition
the ASTM website. Streamlining and Standardization Information System (ASSIST) which is the
Available from American National Standards Institute (ANSI), 25 W. 43rd St., official source of all documents listed in the DoD index of Specifications and
4th Floor, New York, NY 10036. Standards. The ASSIST can be located at http://dsp.dla.mil.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1963 − 05 (2011)
vessel that food product to be cooked is supported essentially 5.2 The following options should be reviewed, and, if any
by displacement of the cooking medium or a perforated are desired, they also should be included in the order:
container or wire woven basket immersed in the cooking fluid
5.2.1 When Federal/Military procurement(s) is involved,
rather than by the bottom of the vessel. The temperature of the refer to the supplementary requirements section at the end of
cooking medium is maintained automatically by a temperature
this specification.
controlling device at a level selected by an operator.
5.2.2 Electrical power supply characteristics of the fryer(s):
voltage,frequency,phase,kWinputorampload,asapplicable;
4. Classification
5.2.3 On gas fired fryers, (Style D), the type of gas the fryer
is equipped for natural, propane, or other, (specify density,
4.1 Open deep fat fryers covered by this specification are
classified by type, size, grade, style, and class. Btu/ft , and constituents).
4.1.1 Type: 5.2.4 On gas fired fryers, (Style D), specify the desired
4.1.1.1 Type 1, for counter top use. ignition system as one of the following:
4.1.1.2 Type 2, drop-in.
5.2.4.1 Standing pilot,
4.1.1.3 Type 3, floor-mounted, portable-castered.
5.2.4.2 Automatic ignition system, or,
4.1.1.4 Type 4, floor-mounted, stationary-leg.
5.2.4.3 Other.
4.1.2 Size:
5.2.5 When a fryer filter is required, specify the following:
4.1.2.1 Size A, 20-lb cooking capacity (fryers having a
5.2.5.1 Whether the fryer filter is to be integral with the
capacity of 20 to 29 lb).
fryer(s) cabinet or mounted in an adjacent cabinet;
4.1.2.2 Size B, 30-lb cooking capacity (fryers having a
5.2.5.2 Whether the fryer filter requires heaters; and the
capacity of 30 to 49 lb).
5.2.5.3 Electrical power supply characteristics of the filter
4.1.2.3 Size C, 50-lb cooking capacity (fryers having a
including voltage, frequency, (typically single phase), and
capacity of 50 to 74 lb).
maximum amp load, as required.
4.1.2.4 Size D, 75-lb cooking capacity (fryers having a
5.2.6 When basket lift mechanism is required, (Class 2),
capacity of 75 to 99 lb).
specify the electrical power supply characteristics of the basket
4.1.2.5 Size E, 100-lb cooking capacity (fryers having a
lift mechanism including voltage, frequency, (typically single
capacity of 100 to 124 lb).
phase), and maximum amp load, as required.
4.1.2.6 Size F, 125-lb cooking capacity and higher.
5.2.7 When a cover(s) is required;
NOTE 1—This specification does not purport to address all of the sizes
5.2.8 Whetherthetemperatureregulatingthermostatistobe
thatmaybeavailable,butitisanoverviewofthemostcommonsizesused
of one of the following styles:
in the industry.
5.2.8.1 Hydraulically actuated style;
4.1.3 Grade:
5.2.8.2 Solid state style; or,
4.1.3.1 Grade 1, stainless-steel cooking vessel and stainless
5.2.8.3 Solid state computer style.
steel exterior.
5.2.9 When a thermostat shunt bypass is required for
4.1.3.2 Grade 2, stainless-steel cooking vessel and coated
bypassing the temperature regulating thermostat for the pur-
carbon steel exterior.
pose of testing the high limit thermostat, specify the unique
4.1.3.3 Grade 3, carbon-steel cooking vessel and coated
requirements of the thermostat shunt bypass and its associated
carbon steel exterior.
indicators, as applicable;
4.1.3.4 Grade 4, carbon-steel cooking vessel and stainless
5.2.10 When other than two half-size baskets are required;
steel exterior.
5.2.11 On Type 4 fryers, when bolt down flanges are
4.1.4 Style:
required, specify the number and size of holes in the flanges.
4.1.4.1 Style A, fixed electric heating elements.
5.2.12 When other than manufacturer’s standard,
4.1.4.2 Style B, swing-up electric heating elements.
commercial, domestic packaging is required, specify packag-
4.1.4.3 Style C, induction heating elements.
ing requirements.
4.1.4.4 Style D, gas fired.
5.2.13 Specify when special or supplementary
4.1.5 Class:
requirements, such as inspections, accessories, mounting
4.1.5.1 Class 1, without automatic basket lift mechanism.
patterns, utility connections, etc., are required.
4.1.5.2 Class 2, with automatic basket lift mechanism.
5.2.14 When specified, the purchaser shall be furnished
certificationthatsamplesrepresentingeachlothaveeitherbeen
5. Ordering Information
tested or inspected as directed in this specification and the
5.1 An order for a fryer(s) under this specification shall
requirements have been met. When specified, a copy of the
specify the following:
certification, or test results, or both, shall be furnished to the
5.1.1 ASTM specification number and date of issue,
purchaser.
5.1.2 Quantity to be furnished,
5.1.3 Type,
6. Material
5.1.4 Size,
5.1.5 Grade, 6.1 General—Materials used in the construction of open
5.1.6 Style, and deep fat fryers shall conform with the applicable provisions of
5.1.7 Class. NSF/ANSI 4 and ANSI/UL 197 or ANSI Z83.11.
F1963 − 05 (2011)
6.2 Cooking Vessel—The cooking vessel shall be con- 7.1.6.3 Gas Fryers (Style D), are to be equipped to burn the
structed of carbon steel (Grade 3 or 4), or stainless steel (Grade gas specified. The ignition system shall be as specified in the
1or2). order.
7.1.7 Baskets—Unless otherwise specified, the fryer(s) is to
6.3 Cabinet—The cabinet shall be constructed of the fol-
be provided with two half-size baskets.The length and exterior
lowing:
dimensions of the baskets are to be such as to allow both
6.3.1 Grades 1 and 4—Stainless steel.
basketstofitsidebysideinthecookingvessel.Thebasketsare
6.3.2 Grades 2 and 3—Coated carbon steel.
to be equipped with handles. Baskets are to be fabricated of
perforated sheet metal or woven or welded wire with materials
7. Design and Construction
as specified in 6.1. Spacing between wires is to be no greater
than 0.25 in. (6.35 mm) for wire baskets. Holes for perforated
7.1 General—Fryer(s) shall conform NSF/ANSI 4. Electric
baskets shall be no greater than 0.25-in. (6.35-mm) diameter.
fryers, (Styles A through C) shall conform to ANSI/UL 197.
7.1.8 Proof of Compliance—Evidence of compliance with
Gas fryers (Style D) shall conform toANSI/Z83.11. The fryers
ANSI/UL 197 or ANSI/Z83.11 and NSF/ANSI 4 shall be a
shall be delivered assembled and ready for connection to
listing in a third-party certification agency listing book, or a
energy source. The height from the floor to the top of the
certified test report from a nationally-recognized testing labo-
cooking vessel forTypes 3 and 4 fryers shall not exceed 37 in.,
ratory acceptable to the purchaser.
(939.8 mm).
7.1.9 General by Type:
7.1.1 Fryer Filters—When specified, a fryer filter shall be
7.1.9.1 Type 1—Fryers of Type 1 shall be contained in a
provided for filtering of the used cooking medium. When
cabinet and designed for counter use.
specified, the fryer filter shall be supplied with heaters for
7.1.9.2 Type 2—Fryers of Type 2 shall be designed to drop
keepingthecookingmediumliquefied.Thefiltershallbeeither
integral with the fryer(s) cabinet or mounted in an adjacent into a countertop cutout or a frame.
cabinet, as specified in the purchaser’s order. 7.1.9.3 Type 3—Fryers of Type 3 shall be contained in a
cabinet and mounted on a minimum of four casters. Unless
7.1.2 Basket Lift Mechanism—A Class 2 fryer shall be
otherwise specified, the front casters are to be provided with
provided with an automatic basket lift assembly for lowering
locking wheels, while the rear casters are to be of the locking
and raising the basket into and out of the cooking medium.
or non-locking type.
7.1.3 Covers—When specified, the fryer shall be supplied
7.1.9.4 Type 4—Fryers of Type 4 shall be contained in a
with a cover. Cover design shall be such that there is no
cabinet and mounted on legs. Unless otherwise specified, legs
permanent distortion as a result of normal use.
shall be of the adjustable type. If legs with bolt down flanges
7.1.4 Temperature Regulating Thermostat—The tempera-
are required, the size and number of holes shall be specified by
ture regulating thermostat shall be of the style specified by the
the purchaser in the order.
purchaser’s order.
7.1.9.5 Controls:
7.1.5 Thermostat Shunt Bypass—When specified, a thermo-
(1) Thermostat—The fryer(s) shall be provided with an
stat shunt bypass shall be included in the design of the control
adjustable thermostat for controlling the temperature of the
circuitry, for the purpose of testing the high limit thermostat.
cooking medium. The thermostat shall be of the type specified
Thebypassassemblyshallbeoperatedbypressingandholding
in the order: hydraulic, solid state, or solid state computer. The
a switch of the momentary type. When the switch is pressed,
thermostat shall have an “OFF” position, or it may have a
the primary control thermostat is rendered inoperative, allow-
separate “ON/OFF” switch.
ing the cooking medium to heat to the point where the fryer’s
7.1.9.6 Basket-Lift Mechanism (Class 2)—Class 2 fryers
high limit thermostat is activated. The thermostat shunt bypass
shall be provided with an adjustable timing device or a manual
circuit shall conform to the applicable requirements of
switch for activating each basket. The timer shall be adjustable
ANSI/UL 197.
to at least a maximum of 15 min, with a minimum adjustment
7.1.6 Heating Source–Electric Fryers (Styles A, B, or C)—
to at least 1 min.
Elements are to be inserted into or around the cooking vessel.
7.1.10 Drain—Nonremovable cooking vessels, or remov-
7.1.6.1 Styles A and B—Heating elements of StylesAand B
able cooking vessels without handles shall be provided with a
fryers shall be of the enclosed resistive type having high
draining means of at least 1-in. nominal pipe size.
temperature corrosion resistant alloy sheaths.
(1) Style A—Heating elements of Style A fryers are to be
8. Performance Requirements
fixed to the cooking vessel.
8.1 When specified, a
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.