ASTM F1964-99

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An American National Standard
Designation:F1964–99
Standard Test Method for
Performance of Pressure and Kettle Fryers
This standard is issued under the fixed designation F 1964; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions:
cooking performance of pressure and kettle fryers. The food 3.1.1 kettle fryer, n—an appliance with a deep cooking
service operator can use this evaluation to select a fryer and container containing oil or fat at such a depth that the cooking
understand its energy efficiency and production capacity. food is essentially supported by displacement of the cooking
1.2 This test method is applicable to floor model natural gas fluid rather than by the bottom of the vessel.
and electric units with a 25 to 70-lb oil capacity. 3.1.2 pressure fryer, n—an appliance with a deep kettle
1.3 Thefryercanbeevaluatedwithrespecttothefollowing: containing oil or fat and covered by a heavy, gasketed lid with
1.3.1 Energy input rate (10.2), a pressure valve; the appliance kettle operates between 10 and
1.3.2 Preheat energy and time (10.4), 12 psig.
1.3.3 Idle energy rate (10.5), 3.2 Definitions of Terms Specific to This Standard:
1.3.4 Pilot energy rate (10.6, if applicable), 3.2.1 cold zone, n—the volume in the fryer below the
1.3.5 Cooking energy rate and efficiency (10.9), and heating elements or heat exchanger surface designed to remain
1.3.6 Production capacity (10.9). cooler than the cook zone.
1.4 The values stated in inch-pound units are to be regarded 3.2.2 cooking energy, n—total energy consumed by the
as standard. The SI units given in parentheses are for informa- fryer as it is used to cook breaded chicken product under
tion only. heavy- and light-load conditions.
1.5 This standard does not purport to address all of the 3.2.3 cooking energy effıciency, n—quantity of energy im-
safety concerns, if any, associated with its use. It is the parted to the chicken during the cooking process expressed as
responsibility of the user of this standard to establish appro- a percentage of the quantity of energy input to the fryer during
priate safety and health practices and determine the applica- the heavy- and light-load tests.
bility of regulatory limitations prior to use. 3.2.4 cooking energy rate, n—average rate of energy con-
sumed by the fryer while cooking a heavy or light load of
2. Referenced Documents
chicken.
2.1 ANSI Standard: 3.2.5 cook zone, n—the volume of oil in which food is
ANSI Z83.11 Gas Food Service Equipment
cooked.
2.2 AOAC Standard: 3.2.6 energy input rate, n—peak rate at which a fryer
AOAC Official Action 950.46 Air Drying to Determine
consumes energy (Btu/h or kW), typically reflected during
Moisture Content of Meat and Meat Products preheat.
2.3 ASHRAE Standard:
3.2.7 idle energy rate, n—average rate of energy consumed
ASHRAE 2-1986 (RA90) Engineering Analysis of Experi- (Btu/h or kW) by the fryer while holding or idling the frying
mental Data
medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consump-
tion (Btu/h) by a fryer’s continuous pilot (if applicable).
This test method is under the jurisdiction of ASTM Committee F-26 on Food
3.2.9 preheat energy, n—amount of energy consumed (Btu
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
or kWh) by the fryer while preheating the frying medium from
Productivity and Energy Protocol.
Current edition approved April 10, 1999. Published July 1999. ambient room temperature to the calibrated thermostat(s) set
Available from theAmerican National Standards Institute, 11W. 42nd St., 13th
point.
Floor, New York, NY 10036.
3.2.10 preheat rate, n—the average rate (°F/min) at which
Available from the Association of Official Analytical Chemists, 1111 N. 19th
the frying medium temperature is heated from ambient tem-
Street, Arlington, VA 22209.
Available from the American Society of Heating, Refrigerating, and Air
perature to the fryer’s calibrated thermostat(s) set point.
Conditioning Engineers, Inc., 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
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.
3.2.12 production capacity, n—maximum rate (lb/h) at 6. Apparatus
whichafryercanbringthespecifiedfoodproducttoaspecified
6.1 Analytical Balance Scale, for measuring weights up to
cooked condition.
25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
3.2.13 production rate, n—average rate (lb/h) at which a
6.2 Barometer, for measuring absolute atmospheric pres-
fryer brings the specified food product to a specified cooked
sure, to be used for adjustment of measured gas volume to
condition; does not necessarily refer to maximum rate.
standard conditions. The barometer shall have a resolution of
3.2.13.1 Discussion—Production rate varies with the
0.2 in. Hg and an uncertainty of 0.2 in. Hg.
amount of food being cooked.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
3.2.14 uncertainty, n—measure of systematic and precision
the lower edge of the hood 6 ft, 6 in. from the floor and with
errors in specified instrumentation or measure of repeatability
the capacity to operate at a nominal exhaust ventilation rate of
of a reported test result.
300 cfm per linear foot of active hood length. This hood shall
4. Summary of Test Method
extend a minimum of 6 in. past both sides and the front of the
4.1 The fryer under test is connected to the appropriate, cooking appliance and shall not incorporate side curtains or
metered energy source. The measured energy input rate is partitions. Makeup air shall be delivered through the face
determined and checked against the rated input before continu- registers or from the space, or both.
ing with testing.
6.4 Convection Drying Oven, with temperature controlled at
4.2 The frying medium temperature in the cook zone is
215 to 220°F, used to determine moisture content of both the
monitored at a location chosen to represent the average
raw and cooked food product.
temperature of the frying medium while the fryer is idled at
6.5 Data Acquisition System, for measuring energy and
325°F. Fryer temperature calibration to 325°F is achieved at
temperatures, capable of multiple temperature displays updat-
the location representing the average temperature of the frying
ing at least every 2 s.
medium.
6.6 Fry Basket, chrome-plated steel construction, supplied
4.3 The preheat energy and time and idle energy rate are
bythemanufacturerofthefryerundertest.Atleasttwobaskets
determined while the fryer is operating with the thermostat(s)
are required to test each pressure fryer according to this
set at a calibrated 325°F. The rate of pilot energy consumption
standard.
also is determined, when applicable, to the fryer under test.
6.7 Gas Meter, for measuring the gas consumption of a
4.4 Energy consumption and time are monitored while the
fryer, shall be a positive displacement type with a resolution of
fryer is used to cook breaded, 8-piece-cut frying chicken to a
at least 0.01 ft and a maximum uncertainty no greater than
27 6 2 % weight loss with the thermostats set at a calibrated
1 % of the measured value for any demand greater than 2.2
325°F. Cooking energy efficiency, cooking energy rate, and
ft /h. If the meter is used for measuring the gas consumed by
production rate are determined for heavy- and light-load tests.
the pilot lights, it shall have a resolution of at least 0.01 ft and
Production capacity is based on the heavy-load test.
a maximum uncertainty no greater than 2 % of the measured
5. Significance and Use
value.
5.1 The energy input rate test is used to confirm that the
6.8 Pressure Gage, for monitoring gas pressure, with a
fryer under test is operating in accordance with its nameplate
range from 0 to 15 in. H O, a resolution of 0.5 in. H O, and a
2 2
rating.
maximum uncertainty of 1 % of the measured value.
5.2 Fryer temperature calibration is used to ensure that the
6.9 Stopwatch, with a 1-s resolution.
fryer being tested is operating at the specified temperature.
6.10 Temperature Sensor, for measuring natural gas tem-
Temperature calibration also can be used to evaluate and
perature in the range from 50 to 100°F with an uncertainty of
calibrate the thermostat control dial.
61°F.
5.3 Preheat energy and time can be used by food service
6.11 Thermocouple(s), Teflony–insulated, 24 gage, Type T
operators to manage their restaurants’ energy demands, and to
or Type K thermocouples capable of immersion with a range
estimate the amount of time required for preheating a fryer.
from 50 to 400°F and an uncertainty of 61°F.
5.4 Idle energy rate and pilot energy rate can be used to
6.12 Thermocouple Probe(s), “fast response” Type T or
estimate energy consumption during noncooking periods.
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
5.5 Preheat energy, idle energy rate, pilot energy rate, and
a 3–s response time, capable of immersion with a range from
heavy- and light-load cooking energy rates can be used to
30 to 250°F and an uncertainty of 61°F.
estimate the fryer’s energy consumption in an actual food
service operation. 6.13 Watt-Hour Meter, for measuring the electrical energy
5.6 Cooking energy efficiency is a direct measurement of consumption of a fryer, shall have a resolution of at least 10
fryer efficiency at different loading scenarios. This information W/h and a maximum uncertainty no greater than 1.5 % of the
can be used by food service operators in the selection of fryers, measured value for any demand greater than 100 W. For any
as well as for the management of a restaurants’ energy demand less than 100W, the meter shall have a resolution of at
demands. least 10W/h and a maximum uncertainty no greater than 10 %.
F1964
7. Reagents and Materials for all tests. Both the pressure and temperature of the gas
supplied to a fryer, as well as the barometric pressure, shall be
7.1 Enriched Flour—Order a sufficient quantity of all-
recorded during each test so that the measured gas flow can be
purpose, enriched white flour to conduct the heavy- and
corrected to standard conditions. For electric installations, a
light-load tests.
voltage regulator may be required to maintain a constant
7.2 Chicken Pieces—Order sufficient quantity of eight-
3 “nameplate” voltage during tests if the voltage supply is not
piece-cut, 2 ⁄4-lb individually quick-frozen (IQF) frying chick-
within 62.5 % of the manufacturer’s nameplate voltage.
ens to conduct the heavy- and light-load cooking tests.
9.3 For a gas fryer, adjust (during maximum energy input)
7.3 Cooling Racks—Stainless steel construction, measuring
the gas supply pressure downstream from the fryer’s pressure
18by26in.with1-in.highfeet,tobeusedfordrainingthawed
regulator to within 62.5 % of the operating manifold pressure
chicken.
specified by the manufacturer. Make adjustments to the fryer
7.4 Dipping Solution—8 % (by weight) salt water solution
following the manufacturer’s recommendations for optimizing
at 75°F.
combustion. Proper combustion may be verified by measuring
7.5 Bucket—Food grade, 5-gal bucket for coating the
air-free carbon monoxide (CO) in accordance with ANSI
chicken pieces in a dipping solution.
Z83.13.
7.6 Breading Bin, or Food Storage Box—made from food-
9.4 For an electric fryer, confirm (while the fryer elements
grade plastic, measuring 18 by 26 by 9 in. for coating the
are energized) that the supply voltage is within 62.5 % of the
chicken pieces in flour breading.
operating voltage specified by the manufacturer. Record the
7.7 Frying Medium—Shall be partially hydrogenated,
test voltage for each test.
100 %purevegetableoil.Newfryingmediumshallbeusedfor
each fryer tested in accordance with this test method. The new
NOTE 2—This test method is intended to evaluate the performance of a
fryingmediumthathasbeenaddedtothefryerforthefirsttime fryeratitsratedgaspressureorelectricvoltage.Ifanelectricfryerisrated
dual voltage (that is, designed to operate at either 208 or 240 V with no
shall be heated to 325°F at least once before any test is
change in components), the voltage selected by the manufacturer or tester,
conducted.
or both, shall be reported. If a fryer is designed to operate at two voltages
NOTE 1—Mel-fry partially hydrogenated all vegetable oil (soybean
without a change in the resistance of the heating elements, the perfor-
oil) has been shown to be an acceptable product for testing.
mance of the fryer (for example, preheat time) may differ at the two
voltages.
7.8 Sheet Pans—Measuring 18 by 26 by 1 in., for use in
9.5 Make fryer ready for use in accordance with the
holding the thawed chicken.
7.9 Tongs—Heavy-duty, 15-in. tongs for holding hot pieces manufacturer’s instructions. Clean fryer by “boiling” with the
manufacturer’s recommended cleaner and water and then
of chicken.
rinsing the inside of the fry pot thoroughly.
8. Sampling of Test Units
9.6 To prepare the fryer for temperature calibration, attach
an immersion-type thermocouple in the fry pot before begin-
8.1 Fryer—A representative production model shall be
ning any tests. The thermocouple used to calibrate the fryer
selected for performance testing.
shall be located within 1 in. of the tip of the thermostat probe.
9. Preparation of Apparatus
Ifitisnotpossibletolocateathermocouplenearthethermostat
probe, position the thermocouple at the rear of the fry pot, 2 in.
9.1 Install the appliance in accordance with the manufactur-
below the oil fill line and ⁄2 in. from rear wall of the fry pot.
er’s instructions under a 4-ft deep canopy exhaust hood
mounted against the wall with the lower edge of the hood 6 ft,
10. Procedure
6 in. from the floor. Position the fryer with the front edge of
10.1 General:
fryingmediuminset6in.fromthefrontedgeofthehoodatthe
10.1.1 For gas fryers, record the following for each test run:
manufacturer’s recommended working height. The length of
10.1.1.1 Higher heating value,
the exhaust hood and active filter area shall extend a minimum
10.1.1.2 Standard gas pressure and temperature used to
of 6 in. past the vertical plane of both sides of the fryer. In
correct
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