ASTM F1964-99(2005)

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An American National Standard
Designation:F1964–99(Reapproved 2005)
Standard Test Method for
Performance of Pressure and Kettle Fryers
This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ASHRAE 2-1986 (RA90) Engineering Analysis of Experi-
mental Data
1.1 This test method evaluates the energy consumption and
cooking performance of pressure and kettle fryers. The food
3. Terminology
service operator can use this evaluation to select a fryer and
3.1 Definitions:
understand its energy efficiency and production capacity.
3.1.1 kettle fryer, n—an appliance with a deep cooking
1.2 This test method is applicable to floor model natural gas
container containing oil or fat at such a depth that the cooking
and electric units with a 25 to 70-lb oil capacity.
food is essentially supported by displacement of the cooking
1.3 Thefryercanbeevaluatedwithrespecttothefollowing:
fluid rather than by the bottom of the vessel.
1.3.1 Energy input rate (10.2),
3.1.2 pressure fryer, n—an appliance with a deep kettle
1.3.2 Preheat energy and time (10.4),
containing oil or fat and covered by a heavy, gasketed lid with
1.3.3 Idle energy rate (10.5),
a pressure valve; the appliance kettle operates between 10 and
1.3.4 Pilot energy rate (10.6, if applicable),
12 psig.
1.3.5 Cooking energy rate and efficiency (10.9), and
3.2 Definitions of Terms Specific to This Standard:
1.3.6 Production capacity (10.9).
3.2.1 cold zone, n—the volume in the fryer below the
1.4 The values stated in inch-pound units are to be regarded
heating elements or heat exchanger surface designed to remain
as standard. The SI units given in parentheses are for informa-
cooler than the cook zone.
tion only.
3.2.2 cooking energy, n—total energy consumed by the
1.5 This standard does not purport to address all of the
fryer as it is used to cook breaded chicken product under
safety concerns, if any, associated with its use. It is the
heavy- and light-load conditions.
responsibility of the user of this standard to establish appro-
3.2.3 cooking energy effıciency, n—quantity of energy im-
priate safety and health practices and determine the applica-
parted to the chicken during the cooking process expressed as
bility of regulatory limitations prior to use.
a percentage of the quantity of energy input to the fryer during
2. Referenced Documents the heavy- and light-load tests.
3.2.4 cooking energy rate, n—average rate of energy con-
2.1 ANSI Standard:
sumed by the fryer while cooking a heavy or light load of
ANSI Z83.11 Gas Food Service Equipment
chicken.
2.2 AOAC Standard:
3.2.5 cook zone, n—the volume of oil in which food is
AOAC Official Action 950.46 Air Drying to Determine
cooked.
Moisture Content of Meat and Meat Products
4 3.2.6 energy input rate, n—peak rate at which a fryer
2.3 ASHRAE Standard:
consumes energy (Btu/h or kW), typically reflected during
preheat.
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.2.7 idle energy rate, n—average rate of energy consumed
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
(Btu/h or kW) by the fryer while holding or idling the frying
Productivity and Energy Protocol.
medium at the thermostat(s) set point.
Current edition approved Oct. 1, 2005. Published October 2005. Originally
approved in 1999. Last previous edition approved in 1999 as F1964 – 99. DOI:
3.2.8 pilot energy rate, n—average rate of energy consump-
10.1520/F1964-99R05.
tion (Btu/h) by a fryer’s continuous pilot (if applicable).
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
3.2.9 preheat energy, n—amount of energy consumed (Btu
4th Floor, New York, NY 10036.
Available from the Association of Official Analytical Chemists, 1111 N. 19th or kWh) by the fryer while preheating the frying medium from
Street, Arlington, VA 22209.
ambient room temperature to the calibrated thermostat(s) set
Available from American Society of Heating, Refrigerating, and Air-
point.
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1964–99 (2005)
3.2.10 preheat rate, n—the average rate (°F/min) at which can be used by food service operators in the selection of fryers,
the frying medium temperature is heated from ambient tem- as well as for the management of a restaurants’ energy
perature to the fryer’s calibrated thermostat(s) set point. demands.
3.2.11 preheattime,n—timerequiredforthefryingmedium 5.7 Production capacity is used by food service operators to
to preheat from ambient room temperature to the calibrated choose a fryer that matches their food output requirements.
thermostat(s) set point.
6. Apparatus
3.2.12 production capacity, n—maximum rate (lb/h) at
6.1 Analytical Balance Scale, for measuring weights up to
whichafryercanbringthespecifiedfoodproducttoaspecified
25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
cooked condition.
6.2 Barometer, for measuring absolute atmospheric pres-
3.2.13 production rate, n—average rate (lb/h) at which a
sure, to be used for adjustment of measured gas volume to
fryer brings the specified food product to a specified cooked
standard conditions. The barometer shall have a resolution of
condition; does not necessarily refer to maximum rate.
0.2 in. Hg and an uncertainty of 0.2 in. Hg.
3.2.13.1 Discussion—Production rate varies with the
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
amount of food being cooked.
the lower edge of the hood 6 ft, 6 in. from the floor and with
3.2.14 uncertainty, n—measure of systematic and precision
the capacity to operate at a nominal exhaust ventilation rate of
errors in specified instrumentation or measure of repeatability
300 cfm per linear foot of active hood length. This hood shall
of a reported test result.
extend a minimum of 6 in. past both sides and the front of the
4. Summary of Test Method
cooking appliance and shall not incorporate side curtains or
partitions. Makeup air shall be delivered through the face
4.1 The fryer under test is connected to the appropriate,
registers or from the space, or both.
metered energy source. The measured energy input rate is
6.4 Convection Drying Oven,withtemperaturecontrolledat
determined and checked against the rated input before continu-
215 to 220°F, used to determine moisture content of both the
ing with testing.
4.2 The frying medium temperature in the cook zone is raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and
monitored at a location chosen to represent the average
temperature of the frying medium while the fryer is idled at temperatures, capable of multiple temperature displays updat-
ing at least every 2 s.
325°F. Fryer temperature calibration to 325°F is achieved at
6.6 Fry Basket, chrome-plated steel construction, supplied
the location representing the average temperature of the frying
bythemanufacturerofthefryerundertest.Atleasttwobaskets
medium.
are required to test each pressure fryer according to this
4.3 The preheat energy and time and idle energy rate are
standard.
determined while the fryer is operating with the thermostat(s)
6.7 Gas Meter, for measuring the gas consumption of a
set at a calibrated 325°F. The rate of pilot energy consumption
fryer, shall be a positive displacement type with a resolution of
also is determined, when applicable, to the fryer under test.
at least 0.01 ft and a maximum uncertainty no greater than
4.4 Energy consumption and time are monitored while the
1 % of the measured value for any demand greater than 2.2
fryer is used to cook breaded, 8-piece-cut frying chicken to a
ft /h. If the meter is used for measuring the gas consumed by
27 6 2 % weight loss with the thermostats set at a calibrated
the pilot lights, it shall have a resolution of at least 0.01 ft and
325°F. Cooking energy efficiency, cooking energy rate, and
a maximum uncertainty no greater than 2 % of the measured
production rate are determined for heavy- and light-load tests.
value.
Production capacity is based on the heavy-load test.
6.8 Pressure Gage, for monitoring gas pressure, with a
5. Significance and Use
range from 0 to 15 in. H O, a resolution of 0.5 in. H O, and a
2 2
5.1 The energy input rate test is used to confirm that the maximum uncertainty of 1 % of the measured value.
fryer under test is operating in accordance with its nameplate 6.9 Stopwatch, with a 1-s resolution.
rating. 6.10 Temperature Sensor, for measuring natural gas tem-
5.2 Fryer temperature calibration is used to ensure that the perature in the range from 50 to 100°F with an uncertainty of
fryer being tested is operating at the specified temperature. 61°F.
Temperature calibration also can be used to evaluate and 6.11 Thermocouple(s), Teflony–insulated, 24 gage, Type T
calibrate the thermostat control dial. or Type K thermocouples capable of immersion with a range
5.3 Preheat energy and time can be used by food service from 50 to 400°F and an uncertainty of 61°F.
operators to manage their restaurants’ energy demands, and to 6.12 Thermocouple Probe(s), “fast response” Type T or
estimate the amount of time required for preheating a fryer. Type K thermocouple probe, ⁄16 in. or smaller diameter, with
5.4 Idle energy rate and pilot energy rate can be used to a 3–s response time, capable of immersion with a range from
estimate energy consumption during noncooking periods. 30 to 250°F and an uncertainty of 61°F.
5.5 Preheat energy, idle energy rate, pilot energy rate, and 6.13 Watt-Hour Meter, for measuring the electrical energy
heavy- and light-load cooking energy rates can be used to consumption of a fryer, shall have a resolution of at least 10
estimate the fryer’s energy consumption in an actual food W/h and a maximum uncertainty no greater than 1.5 % of the
service operation. measured value for any demand greater than 100 W. For any
5.6 Cooking energy efficiency is a direct measurement of demand less than 100W, the meter shall have a resolution of at
fryer efficiency at different loading scenarios. This information least 10W/h and a maximum uncertainty no greater than 10 %.
F1964–99 (2005)
7. Reagents and Materials voltage regulator may be required to maintain a constant
“nameplate” voltage during tests if the voltage supply is not
7.1 Enriched Flour—Order a sufficient quantity of all-
within 62.5 % of the manufacturer’s nameplate voltage.
purpose, enriched white flour to conduct the heavy- and
9.3 For a gas fryer, adjust (during maximum energy input)
light-load tests.
the gas supply pressure downstream from the fryer’s pressure
7.2 Chicken Pieces—Order sufficient quantity of eight-
3 regulator to within 62.5 % of the operating manifold pressure
piece-cut, 2 ⁄4-lb individually quick-frozen (IQF) frying chick-
specified by the manufacturer. Make adjustments to the fryer
ens to conduct the heavy- and light-load cooking tests.
following the manufacturer’s recommendations for optimizing
7.3 Cooling Racks—Stainless steel construction, measuring
combustion. Proper combustion may be verified by measuring
18by26in.with1-in.highfeet,tobeusedfordrainingthawed
air-free carbon monoxide (CO) in accordance with ANSI
chicken.
Z83.11.
7.4 Dipping Solution—8 % (by weight) salt water solution
9.4 For an electric fryer, confirm (while the fryer elements
at 75°F.
are energized) that the supply voltage is within 62.5 % of the
7.5 Bucket—Food grade, 5-gal bucket for coating the
operating voltage specified by the manufacturer. Record the
chicken pieces in a dipping solution.
test voltage for each test.
7.6 Breading Bin, or Food Storage Box—made from food-
grade plastic, measuring 18 by 26 by 9 in. for coating the
NOTE 2—This test method is intended to evaluate the performance of a
chicken pieces in flour breading. fryeratitsratedgaspressureorelectricvoltage.Ifanelectricfryerisrated
dual voltage (that is, designed to operate at either 208 or 240 V with no
7.7 Frying Medium—Shall be partially hydrogenated,
change in components), the voltage selected by the manufacturer or tester,
100 %purevegetableoil.Newfryingmediumshallbeusedfor
or both, shall be reported. If a fryer is designed to operate at two voltages
each fryer tested in accordance with this test method. The new
without a change in the resistance of the heating elements, the perfor-
fryingmediumthathasbeenaddedtothefryerforthefirsttime
mance of the fryer (for example, preheat time) may differ at the two
shall be heated to 325°F at least once before any test is
voltages.
conducted.
9.5 Make fryer ready for use in accordance with the
NOTE 1—Generic partially hydrogenated all vegetable oil (soybean oil)
manufacturer’s instructions. Clean fryer by “boiling” with the
has been shown to be an acceptable product for testing.
manufacturer’s recommended cleaner and water and then
7.8 Sheet Pans—Measuring 18 by 26 by 1 in., for use in rinsing the inside of the fry pot thoroughly.
9.6 To prepare the fryer for temperature calibration, attach
holding the thawed chicken.
7.9 Tongs—Heavy-duty, 15-in. tongs for holding hot pieces an immersion-type thermocouple in the fry pot before begin-
ning any tests. The thermocouple used to calibrate the fryer
of chicken.
shall be located within 1 in. of the tip of the thermostat probe.
8. Sampling of Test Units
Ifitisnotpossibletolocateathermocouplenearthethermostat
8.1 Fryer—A representative production model shall be probe, position the thermocouple at the rear of the fry pot, 2 in.
selected for performance testing. below the oil fill line and ⁄2 in. from rear wall of the fry pot.
10. Procedure
9. Preparation of Apparatus
10.1 General:
9.1 Install the appliance in accordance with the manufactur-
10.1.1 For gas fryers, record the following for each test run:
er’s instructions under a 4-ft deep canopy exhaust hood
10.1.1.1 Higher heating value,
mounted against the wall with the lower edge of the hood 6 ft,
10.1.1.2 Standard gas pressure and temperature used to
6 in. from the floor. Position the fryer with the front edge of
correct measured gas volume to standard conditions,
fryingmediuminset6in.fromthefrontedgeofthehoodatthe
10.1.1.3 Measured gas temperature,
manufacturer’s recommended working height. The length of
10.1.1.4 Measured gas pressure,
the exhaust hood and active filter area shall extend a minimum
10.1.1.5 Barometric pressure,
of 6 in. past the vertical
...