ASTM F2144-01
(Test Method)Standard Test Method for Performance of Large Open Vat Fryers
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.
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An American National Standard
Designation:F2144–01
Standard Test Method for
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.
1. Scope Gas Food Service Equipment
2.3 AOAC Document:
1.1 This test method evaluates the energy consumption and
AOAC Official Action 950.46, Air Drying to Determine
cooking performance of large-vat open, deep fat fryers. The
Moisture Content of Meat and Meat Products
food service operator can use this evaluation to select a fryer
2.4 ASHRAE Document:
and understand its energy efficiency and production capacity.
ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
1.2 This test method is applicable to floor model gas and
sis of Experimental Data
electric fryers with 50 lbs and greater fat capacity and an 18-in.
and larger vat size.
3. Terminology
1.3 The fryer can be evaluated with respect to the following
3.1 Definitions:
(where applicable):
3.1.1 large vat fryer, n—(hereafter referred to as fryer) an
1.3.1 Energy input rate (10.2),
appliance designed for cooking large quantities of fish or
1.3.2 Preheat energy and time (10.4),
chicken, in which oils are placed in the cooking vessel to such
1.3.3 Idle energy rate (10.5),
a depth that the cooking food is essentially supported by
1.3.4 Pilot energy rate (10.6, if applicable),
displacement of the cooking fluid rather than by the bottom of
1.3.5 Cooking energy rate and efficiency (10.9), and
the vessel. Often referred to as chicken or fish fryers.
1.3.6 Production capacity and frying medium temperature
3.1.2 test method, n—a definitive procedure for the identi-
recovery time (10.9).
fication, measurement, and evaluation of one or more qualities,
1.4 This test method is not intended to answer all perfor-
characteristics, or properties of a material, product, system, or
mancecriteriaintheevaluationandselectionofafryer,suchas
service that produces a test result.
the significance of a high energy input design on maintenance
3.2 Definitions of Terms Specific to This Standard:
of temperature within the cooking zone of the fryer.
3.2.1 cold zone, n—the volume in the fryer below the
1.5 The values stated in inch-pound units are to be regarded
heating elements or heat exchanger surface designed to remain
as standard. The SI units given in parentheses are for informa-
cooler than the cook zone.
tion only.
3.2.2 cooking energy, n—total energy consumed by the
1.6 This standard does not purport to address all of the
fryer as it is used to cook breaded chicken product under
safety concerns, if any, associated with its use. It is the
heavy- and light-load conditions.
responsibility of the user of this standard to establish appro-
3.2.3 cooking energy effıciency, n—quantity of energy im-
priate safety and health practices and determine the applica-
parted to the chicken during the cooking process expressed as
bility of regulatory limitations prior to use.
a percentage of the quantity of energy consumed by the fryer
2. Referenced Documents during the heavy- and light-load tests.
3.2.4 cooking energy rate, n—average rate of energy con-
2.1 ASTM Standards:
sumed by the fryer while “cooking” a heavy or light load of
F 1361 Test Method for Performance of Open Deep Fat
chicken.
Fryers
3.2.5 cook zone, n—the volume of oil in which food is
2.2 ANSI Document:
cooked.
ANSI Standard Z83.13, American National Standard for
3.2.6 energy input rate, n—peak rate at which a fryer
consumes energy (Btu/h or kW), typically reflected during
preheat.
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. 10, 2001. Published December 2001. Available from the Association of Official Analytical Chemists, 1111 N. 19th
ASTM Annual Book of Standards, Vol. 15.08 Street, Arlington, VA 22209.
3 5
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F2144–01
3.2.7 idle energy rate, n—average rate of energy consumed 5. Significance and Use
(Btu/h or kW) by the fryer while “holding” or “idling” the
5.1 The energy input rate test is used to confirm that the
frying medium at the thermostat(s) set point.
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) by a fryer’s continuous pilot (if applicable). 5.2 Fryer temperature calibration is used to ensure that the
fryer being tested is operating at the specified temperature.
3.2.9 preheat energy, n—amount of energy consumed (Btu
Temperature calibration also can be used to evaluate and
or kWh) by the fryer while preheating the frying medium from
calibrate the thermostat control dial.
ambient room temperature to the calibrated thermostat(s) set
5.3 Preheat energy and time can be used by food service
point.
operators to manage their restaurants’ energy demands, and to
3.2.10 preheat rate, n—the average rate (°F/min) at which
estimate the amount of time required for preheating a fryer.
the frying medium temperature is heated from ambient tem-
5.4 Idle energy rate and pilot energy rate can be used to
perature to the fryer’s calibrated thermostat(s) set point.
estimate energy consumption during noncooking periods.
3.2.11 preheattime,n—timerequiredforthefryingmedium
5.5 Preheat energy, idle energy rate, pilot energy rate, and
to preheat from ambient room temperature to the calibrated
heavy-, medium-, and light-load cooking energy rates can be
thermostat(s) set point.
used to estimate the fryer’s energy consumption in an actual
3.2.12 production capacity, n—maximum rate (lb/h) at food service operation.
whichafryercanbringthespecifiedfoodproducttoaspecified 5.6 Cooking energy efficiency is a direct measurement of
fryer efficiency at different loading scenarios. This information
“cooked” condition.
can be used by food service operators in the selection of fryers,
3.2.13 production rate, n—average rate (lb/h) at which a
as well as for the management of a restaurant’s energy
fryer brings the specified food product to a specified “cooked”
demands.
condition. Production rate does not necessarily refer to maxi-
5.7 Production capacity is used by food service operators to
mum rate (production capacity). but varies with the amount of
choose a fryer that matches their food output requirements.
food being cooked.
3.2.14 uncertainty, n—measure of systematic and precision
6. Apparatus
errors in specified instrumentation or measure of repeatability
6.1 Analytical Balance Scale, for measuring weights up to
of a reported test result.
50lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
6.2 Barometer, for measuring absolute atmospheric pres-
4. Summary of Test Method
sure, to be used for adjustment of measured gas volume to
standard conditions. Shall have a resolution of 0.2 in. Hg and
NOTE 1—All of the fryer tests shall be conducted with the fryer
installed under a wall-mounted canopy exhaust ventilation hood that shall an uncertainty of 0.2 in. Hg.
operate at an air flow rate based on 300 cfm per linear foot (460 L/s per
6.3 Canopy Exhaust Hood, 4 ft in depth; wall-mounted with
linear metre) of hood length. Additionally, an energy supply meeting the
the lower edge of the hood 6 ft, 6 in. from the floor; and with
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
the capacity to operate at a nominal exhaust ventilation rate of
under test.
300 cfm per linear foot of active hood length. This hood shall
4.1 The fryer under test is connected to the appropriate, extend a minimum of 6 in. past both sides and the front of the
cooking appliance and shall not incorporate side curtains or
metered energy source. The measured energy input rate is
partitions. Makeup air shall be delivered through the face
determined and checked against the rated input before continu-
registers and/or from the space.
ing with testing.
6.4 Convection Drying Oven,withtemperaturecontrolledat
4.2 The frying medium temperature in the cook zone is
215 to 220°F, used to determine moisture content of both the
monitored at a location chosen to represent the average
raw and cooked food product.
temperature of the frying medium while the fryer is “idled” at
6.5 Data Acquisition System, for measuring energy and
325°F. Fryer temperature calibration to 325°F is achieved at
temperatures, capable of multiple temperature displays updat-
the location representing the average temperature of the frying
ing at least every 2 s.
medium.
6.6 Fry Baskets, chrome-plated steel construction, supplied
4.3 The preheat energy and time and idle energy rate are
by the manufacturer of the fryer under test. At least four
determined while the fryer is operating with the thermostat(s)
baskets are required to test each fryer according to this
set at a calibrated 325°F. The rate of pilot energy consumption
protocol.
also is determined, when applicable, to the fryer under test.
6.7 Gas Meter, for measuring the gas consumption of a
4.4 Energy consumption and time are monitored while the
fryer, shall be a positive displacement type with a resolution of
fryer is used to cook breaded, 8-piece-cut frying chicken to a
at least 0.01 ft and a maximum uncertainty no greater than
27 6 2 % weight loss with the thermostats set at a calibrated
1 % of the measured value for any demand greater than 2.2
325°F. Cooking energy efficiency, cooking energy rate, and
ft /h. If the meter is used for measuring the gas consumed by
production rate are determined for heavy-, medium-, and the pilot lights, it shall have a resolution of at least 0.01 ft and
light-load tests. Production capacity is based on the heavy-load
a maximum uncertainty no greater than 2 % of the measured
test. value.
F2144–01
6.8 Pressure Gage, for monitoring gas pressure. Shall have 9. Preparation of Apparatus
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2 9.1 Install the appliance according to the manufacturer’s
a maximum uncertainty of 1 % of the measured value.
instructions under a 4-ft–deep canopy exhaust hood mounted
6.9 Stop Watch, with a 1-s resolution.
against the wall with the lower edge of the hood 6 ft, 6 in. from
6.10 Temperature Sensor, for measuring natural gas tem-
the floor. Position the fryer with the front edge of frying
perature in the range of 50 to 100°F with an uncertainty of 6
medium inset 6 in. from the front edge of the hood at the
1°F.
manufacturer’s recommended working height. The length of
6.11 Thermocouple(s), Polytetrafluoroethylene-insulated,
the exhaust hood and active filter area shall extend a minimum
24 gauge, type T or type K thermocouples capable of immer-
of 6 in. past the vertical plane of both sides of the fryer. In
sion with a range of 50° to 400°F and an uncertainty of 6 1°F.
addition, both sides of the fryer shall be a minimum of 3 ft
6.12 Thermocouple Probe(s), “fast response” type T or type
from any side wall, side partition, or other operating appliance.
K thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s
A “drip” station positioned next to the fryer is recommended.
response time, capable of immersion with a range of 30° to
The exhaust ventilation rate shall be based on 300 cfm per
250°F and an uncertainty of 6 1°F.
linear foot of hood length. The associated heating or cooling
6.13 Watt-Hour Meter, for measuring the electrical energy
system shall be capable of maintaining an ambient temperature
consumption of a fryer, shall have a resolution of at least 10
of 75 6 5°F within the testing environment when the exhaust
Wh and a maximum uncertainty no greater than 1.5 % of the
system is operating.
measured value for any demand greater than 100 W. For any
9.2 Connect the fryer to a calibrated energy test meter. For
demand less than 100W, the meter shall have a resolution of at
gas installations, a pressure regulator shall be installed down-
least 10 Wh and a maximum uncertainty no greater than 10 %.
stream from the meter to maintain a constant pressure of gas
for all tests. Both the pressure and temperature of the gas
7. Reagents and Materials
supplied to a fryer, as well as the barometric pressure, shall be
7.1 Enriched Flour—Order a sufficient quantity of all-
recorded during each test so that the measured gas flow can be
purpose, enriched white flour to conduct the heavy-, medium-,
corrected to standard conditions. For electric installations, a
and light-load tests.
voltage regulator may be required to maintain a constant
7.2 Chicken Pieces—Order sufficient quantity of eight-
“nameplate” voltage during tests if the voltage supply is not
piece-cut 2 ⁄4-pound individually quick-frozen (IQF) frying
within 6 2.5 % of the manufacturer’s “nameplate” voltage.
chickens to conduct the heavy-, medium-, and light-load
9.3 For a gas fryer, adjust (during maximum energy input)
cooking tests.
the gas supply pressure downstream from the fryer’s pressure
7.3 Cooling Racks—Stainless steel construction, measuring
regulator to within 6 2.5 % of the operating manifold pressure
18 by 26 in. with 1-in. high feet. Used for draining thawed
specified by the manufacturer. Make adjustments to the fryer
chicken.
following the manufacturer’s recommendations for optimizing
7.4 Dipping Solution—8 % (by weight) salt water solution
combustion. Proper combustion may be verified by measuring
at 75°F.
air-free CO in accordance with ANSI standard Z83.13.
7.5 Bucket—Food grade, 5-gallon bucket for coating the
9.4 For an electric fryer, confirm (while the fryer elements
chicken pieces in a dipping solution.
are energized) that the supply voltage is within 6 2.5 % of the
7.6 Breading Bin—or food storage box, made from food-
operating voltage specified by the manufacturer. Record the
grade plastic, measuring 18 by 26 by 9 in. for coating the
test voltage for each test.
chicken pieces in flour breading.
NOTE 3—It is the intent of the testing procedure herein to evaluate the
7.7 Frying Medium—Shall be partially hydrogenated,
performance of a fryer at its rated gas pressure or electric voltage. If an
100 %purevegetableoil.Newfryingmediumshallbeusedfor
electricfryerisrateddual
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