ASTM F1963

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.

This abstract is a brief summary of the referenced standard. It is informational only and not an official part of the standard; the full text of the standard itself must be referred to for its use and application. ASTM does not give any warranty express or implied or make any representation that the contents of this abstract are accurate, complete or up to date.

1. 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.

2. Referenced Documents

D3951 Practice for Commercial Packaging
F1166 Practice for Human Engineering Design for Marine Systems, Equipment and Facilities
F1361 Test Method for Performance of Open Deep Fat Fryers
F2144 Test Method for Performance of Large Open Vat Fryers
F760 Specification for Food Service Equipment Manuals
MIL-STD-1399/300 Interface Standard for Shipboard Systems, Section 300A, Electric Power, Alternating Current
MIL-STD-167/1 Mechanical Vibrations of Shipboard Equipment
MIL-STD-461 Requirements for the Control of Electromagnetic Interference Characteristics of Subsystems and Equipment
ANSI Z1.4 Sampling Procedures and Tables for Inspection by Attributes
ANSI/UL 197 Commercial Electric Cooking Appliances
ANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers
NSF/ANSI 4 Commercial Cooking, Rethermalization, and Powered Hot Food Holding and Transport Equipment

Index Terms

basket-lift; cooking medium; electric; filter; fryer; induction heating; resistive heating; ICS Number Code 97.040.20

Citing ASTM Standards

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