ASTM_F_1964_-_11_2019.pdf

Designation:F196411(Reapproved 2019)An American National StandardStandard Test Method forPerformance of Pressure Fryers1This standard is issued under the fixed designation F1964;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method evaluates the energy consumption andcooking performance of pressure and kettle fryers.The foodservice operator can use this evaluation to select a fryer andunderstand its energy efficiency and production capacity.1.2 This test method is applicable to floor model natural gasand 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),and1.3.6 Production capacity(10.9).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1.5 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety,health,and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.2.Referenced Documents2.1 ANSI Standard:2ANSI Z83.11 Gas Food Service Equipment2.2 AOAC Standard:3AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products2.3 ASHRAE Standard:4ASHRAE 2-1986(RA90)Engineering Analysis of Experi-mental Data3.Terminology3.1 Definitions:3.1.1 pressure fryer,nan appliance with a deep kettlecontaining oil or fat and covered by a heavy,gasketed lid witha pressure valve;the appliance kettle operates between 10 and12 psig.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold zone,nthe volume in the fryer below theheating elements or heat exchanger surface designed to remaincooler than the cook zone.3.2.2 cooking energy,ntotal energy consumed by the fryeras it is used to cook breaded chicken product under heavy-andlight-load conditions.3.2.3 cooking energy effciency,nquantity of energy im-parted to the chicken during the cooking process expressed asa percentage of the quantity of energy input to the fryer duringthe heavy tests.3.2.4 cooking energy rate,naverage rate of energy con-sumed by the fryer while cooking a heavy load of chicken.3.2.5 cook zone,nthe volume of oil in which food iscooked.3.2.6 energy input rate,npeak rate at which a fryerconsumes energy(Btu/h or kW),typically reflected duringpreheat.3.2.7 idle energy rate,naverage rate of energy consumed(Btu/h or kW)by the fryer while holding or idling the fryingmedium at the thermostat(s)set point.3.2.8 pilot energy rate,naverage rate of energy consump-tion(Btu/h)by a fryers continuous pilot(if applicable).1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved May 1,2019.Published June 2019.Originallyapproved in 1999.Last previous edition approved in 2011 as F1964 11.DOI:10.1520/F1964-11R19.2Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.3Available from the Association of Official Analytical Chemists,1111 N.19thStreet,Arlington,VA 22209.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1 3.2.9 preheat energy,namount of energy consumed(Btuor kWh)by the fryer while preheating the frying medium fromambient room temperature to the calibrated thermostat(s)setpoint.3.2.10 preheat rate,nthe average rate(F/min)at whichthe frying medium temperature is heated from ambient tem-perature to the fryers calibrated thermostat(s)set point.3.2.11 preheat time,ntime required for the frying mediumto preheat from ambient room temperature to the calibratedthermostat(s)set point.3.2.12 production capacity,nm