| ||Format||Pages||Price|| |
|20||$56.00||  ADD TO CART|
|Hardcopy (shipping and handling)||20||$56.00||  ADD TO CART|
|Standard + Redline PDF Bundle||40||$67.00||  ADD TO CART|
Significance and Use
5.1 The measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.
5.2 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.
5.3 Preheat-energy consumption 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.
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
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 .
1.3 The fryer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate ( ),
1.3.2 Preheat energy and time ( ),
1.3.3 Idle energy rate ( ),
1.3.4 Pilot energy rate ( ),
1.3.5 Cooking energy rate and efficiency ( ), and
1.3.6 Production capacity and frying medium temperature recovery time ( ).
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.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F2144 Test Method for Performance of Large Open Vat Fryers
ANSI DocumentANSI Z83.11 American National Standard for Gas Food Service Equipment
ASHRAE DocumentASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101509(Commercial use deep fryers)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1361-17, Standard Test Method for Performance of Open Deep Fat Fryers, ASTM International, West Conshohocken, PA, 2017, www.astm.orgBack to Top