ASTM F1964

1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle 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 natural gas and electric units with a 25 to 70-lb oil capacity.

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 (10.9).

1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.5 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

ANSI Z83.11 Gas Food Service Equipment
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
ASHRAE 2-1986 (RA90) Engineering Analysis of Experimental Data

Index Terms

efficiency; energy; kettle fryer; performance; pressure fryer; production capacity; throughput; ICS Number Code 91.040.20

Citing ASTM Standards

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