ASTM F1361-07

Standard Test Method for Performance of Open Deep Fat Fryers

SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of 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 both counter and floor model gas and electric units with nominal frying medium capacity less than 60 lb (27 kg). For large vat fryers with a nominal frying medium capacity greater than 60 lb (27 kg), refer to Test Method F 2144.
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 (10.10), and
1.3.6 Production capacity and frying medium temperature recovery time (10.10).
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.
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: 31-Jan-2007
• 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 F1361-05 - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Feb-2007
• Replaced By: ASTM F1361-07(2013) - Standard Test Method for Performance of Open Deep Fat Fryers
• Effective Date: 01-Jun-2013
• Referred By: ASTM F2144-21 - Standard Test Method for Performance of Large Open Vat Fryers
• Effective Date: 01-Feb-2007
• 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: 01-Feb-2007
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Feb-2007
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Feb-2007
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Feb-2007
• Referred By: ASTM F1963-05(2023) - Standard Specification for Deep-Fat Fryers, Gas or Electric, Open
• Effective Date: 01-Feb-2007

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: F1361 − 07 AnAmerican National Standard
Standard Test Method for
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Performance of Open Deep Fat 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 2. Referenced Documents
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2.1 ASTM Standards:
1.1 This test method covers the evaluation of the energy
D3588Practice for Calculating Heat Value, Compressibility
consumptionandcookingperformanceofopen,deepfatfryers.
Factor, and Relative Density of Gaseous Fuels
The food service operator can use this evaluation to select a
F2144Test Method for Performance of Large Open Vat
fryer and understand its energy efficiency and production
Fryers
capacity.
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2.2 ANSI Document:
1.2 This test method is applicable to both counter and floor
ANSI Z83.11American National Standard for Gas Food
model gas and electric units with nominal frying medium
Service Equipment
capacity less than 60 lb (27 kg). For large vat fryers with a
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2.3 ASHRAE Document:
nominal frying medium capacity greater than 60 lb (27 kg),
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
refer to Test Method F2144.
of Experimental Data
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
(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 open, deep fat fryer, n—(hereafter referred to as fryer)
an appliance, including a cooking vessel, in which oils are
1.3.3 Idle energy rate (10.5),
placed to such a depth that the cooking food is essentially
1.3.4 Pilot energy rate (10.6),
supported by displacement of the cooking fluid rather than by
1.3.5 Cooking energy rate and efficiency (10.10), and
the bottom of the vessel. Heat delivery to the cooking fluid
1.3.6 Production capacity and frying medium temperature
varies with fryer models.
recovery time (10.10).
3.1.2 test method, n—a definitive procedure for the
1.4 This test method is not intended to answer all perfor-
identification, measurement, and evaluation of one or more
mancecriteriaintheevaluationandselectionofafryer,suchas qualities, characteristics, or properties of a material, product,
the significance of a high energy input design on maintenance system, or service that produces a test result.
of temperature within the cooking zone of the fryer.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—the volume in the fryer below the
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
heating element or heat exchanger surface designed to remain
as the standard. The values given in parentheses are for
cooler than the cook zone.
information only.
3.2.2 cook zone, n—the volume of oil in which the fries are
1.6 This standard does not purport to address all of the
cooked. Typically, the entire volume from just above the
safety concerns, if any, associated with its use. It is the
heating element(s) or heat exchanger surface to the surface of
responsibility of the user of this standard to establish appro-
the frying medium.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
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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.
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Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Feb. 1, 2007. Published March 2007. Originally 4th Floor, New York, NY 10036.
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approved in 1991. Last previous edition approved in 2005 as F1361–05. DOI: Available from the American Society of Heating, Refrigeration, and Air
10.1520/F1361-07. 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
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F1361 − 07
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer 350°F(177°C).Fryertemperaturecalibrationto350°F(177°C)
as it is used to cook french fries under heavy- and light-load isachievedatthelocationrepresentingtheaveragetemperature
conditions. of the frying medium.
3.2.4 cooking-energy effıciency, n—quantityofenergytothe
4.3 The preheat energy and time, and idle-energy consump-
French fries during the cooking process expressed as a per-
tion rate are determin
...