ASTM F1964 - 11

    Standard Test Method for Performance of Pressure Fryers

    Active Standard ASTM F1964 | Developed by Subcommittee: F26.06

    Book of Standards Volume: 15.12


      Format Pages Price  
    PDF 12 $49.00   ADD TO CART
    Hardcopy (shipping and handling) 12 $49.00   ADD TO CART
    Standard + Redline PDF Bundle 24 $58.80   ADD TO CART


    Significance and Use

    The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.

    Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.

    Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.

    Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.

    Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.

    Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.

    Production capacity is used by food service operators to choose a fryer that matches their food output requirements.

    1. Scope

    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 pressure fryers.

    1.3 The fryer can be evaluated with respect to the following:

    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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

    ASHRAE Standard

    ASHRAE2-1986(RA90) Engineering Analysis of Experimental Data

    ANSI Standard

    ANSIZ83.11 Gas Food Service Equipment

    AOAC Standard

    AOACOfficialAction95 Air Drying to Determine Moisture Content of Meat and Meat Products


    ICS Code

    ICS Number Code 91.040.20 (Buildings for commerce and industry)

    UNSPSC Code

    UNSPSC Code 48101509(Commercial use deep fryers)


    DOI: 10.1520/F1964-11

    ASTM International is a member of CrossRef.

    ASTM F1964

    Citing ASTM Standards
    Back to Top