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Significance and Use
5.1 The 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 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 rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.
5.6 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 restaurant's energy demands.
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
1.1 This test method covers the energy consumption and cooking performance of large-vat 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 floor model gas and electric fryers with 50 lb (23 kg) and greater fat capacity and an 18-in. and larger vat size.
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 ( , if applicable),
1.3.5 French fry cooking energy rate and efficiency ( ),
1.3.6 French fry 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 standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
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 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 DocumentASHRAE Guideline 2—1986 (RA90), Engineering Analysis of Experimental Data
Other StandardsAOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method Available from AOAC International, 481 North Frederick Ave., Suite 500, Gaithersburg, Maryland 20877-2417, http://www.aoac.org.
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ANSI DocumentANSI Z83.11 American National Standard for Gas Food Service Equipment
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2144-09(2016), Standard Test Method for Performance of Large Open Vat Fryers, ASTM International, West Conshohocken, PA, 2016, www.astm.orgBack to Top