ASTM F1963-99a

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An American National Standard
Designation: F 1963 – 99a
Standard Specification for
Deep-Fat Fryers, Gas or Electric, Open
This standard is issued under the fixed designation F 1963; 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 magnetic Interference Characteristics of Subsystems and
Equipment
1.1 This specification covers commercial deep fat fryers
MIL-STD-1399/300 Interface Standard for Shipboard Sys-
which use electricity or gas as the heat source.These units also
tems, Section 300A, Electric Power, Alternating Current
are known as fryers and are for use in commercial and
institutional food service establishments.
3. Terminology
1.2 The values stated in inch-pound units are to be regarded
3.1 Definitions of Terms Specific to This Standard:
as the standard. The values given in parentheses are provided
3.1.1 basket lift mechanism, n—a device, provided as an
for information only.
accessory to a fryer, which, when activated, automatically
1.3 This standard does not purport to address all of the
lowers a basket of food product into the cooking medium, and
safety concerns, if any, associated with its use. It is the
automatically raises the basket after a preset cooking time has
responsibility of the user of this standard to establish appro-
elapsed.
priate safety and health practices and determine the applica-
3.1.2 electric open deep fat fryer, n—an appliance with an
bility of regulatory limitations prior to use.
electric resistive heating element or elements, or electric
2. Referenced Documents induction type heating elements, inside or around a cooking
vessel. The energy in the heating element(s) is transferred to
2.1 ASTM Standards:
2 the edible oils or fats in the cooking vessel which are in direct
D 3951 Practice for Commercial Packaging
contact with the food product. The cooking medium is placed
F 760 Specification for Food Service Equipment Manuals
to such a depth within the cooking vessel that food product to
F 1166 Practice for Human Engineering Design for Marine
be cooked is essentially supported by displacement of the
Systems, Equipment and Facilities
cooking medium or a perforated container or wire woven
F 1361 TestMethodsforthePerformanceofOpenDeepFat
basket immersed in the cooking fluid rather than by the bottom
Fryers
of the vessel. The temperature of the cooking medium is
2.2 ANSI Standards:
maintained automatically by a temperature controlling device
ANSI/NSF 4 Commercial Cooking, Rethermalization, and
at a level selected by an operator.
Powered Hot Food Holding and Transport Equipment
3.1.3 fryer filter, n—an integral or adjacent optional acces-
ANSI/UL 197 Commercial Electric Cooking Appliances
sory to the deep fat fryer that is used to provide filtration of
ANSI Z1.4 Sampling Procedures and Tables for Inspection
edible oils or fats used in cooking.
by Attributes
3.1.4 gas open deep fat fryer, n—an appliance that utilizes
ANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fry-
the heat released from the combustion of a gaseous fuel to heat
ers
edible oils or fats in a cooking vessel. The oils or fats in the
2.3 Military Standards (Supplementary Requirements):
cooking vessel are in direct contact with the food product. The
MIL-STD-167/1 Mechanical Vibrations of Shipboard
cooking medium is placed to such a depth within the cooking
Equipment
vessel that food product to be cooked is supported essentially
MIL-STD-461 Requirements for the Control of Electro-
by displacement of the cooking medium or a perforated
container or wire woven basket immersed in the cooking fluid
rather than by the bottom of the vessel. The temperature of the
This specification is under the jurisdiction of ASTM Committee F-26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.02 on
cooking medium is maintained automatically by a temperature
Cooking and Warming Equipment.
controlling device at a level selected by an operator.
Current edition approved April 10 and Oct. 10, 1999. Published January 2000.
Annual Book of ASTM Standards, Vol 15.09.
4. Classification
Annual Book of ASTM Standards, Vol 15.07.
Annual Book of ASTM Standards, Vol 01.07.
4.1 Open deep fat fryers covered by this specification are
Available from American National Standards Institute, 11 W. 42nd St., 13th
classified by type, size, grade, style, and class.
Floor, New York, NY 10036.
4.1.1 Type:
Available from Standardization Documents Order Desk, Bldg. 4, Section D,
700 Robbins Ave., Philadelphia, PA 19111–5094, Attn: NPODS.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1963
4.1.1.1 Type 1, for counter top use. 5.2.5.1 Whether the fryer filter is to be integral with the
4.1.1.2 Type 2, drop-in. fryer(s) cabinet or mounted in an adjacent cabinet;
4.1.1.3 Type 3, floor-mounted, portable-castered. 5.2.5.2 Whether the fryer filter requires heaters; and the
4.1.1.4 Type 4, floor-mounted, stationary-leg. 5.2.5.3 Electrical power supply characteristics of the filter
4.1.2 Size: including voltage, frequency, (typically single phase), and
4.1.2.1 Size A, 20-lb cooking capacity. maximum amp load, as required.
4.1.2.2 Size B, 30-lb cooking capacity. 5.2.6 When basket lift mechanism is required, (Class 2),
4.1.2.3 Size C, 50-lb cooking capacity. specify the electrical power supply characteristics of the basket
4.1.2.4 Size D, 75-lb cooking capacity. lift mechanism including voltage, frequency, (typically single
4.1.2.5 Size E, 100-lb cooking capacity. phase), and maximum amp load, as required.
4.1.2.6 Size F, 125-lb cooking capacity and higher. 5.2.7 When a cover(s) is required;
5.2.8 Whether the temperature regulating thermostat is to be
NOTE 1—This specification does not purport to address all of the sizes
of one of the following styles:
thatmaybeavailable,butitisanoverviewofthemostcommonsizesused
5.2.8.1 Hydraulically actuated style;
in the industry.
5.2.8.2 Solid state style; or,
4.1.3 Grade:
5.2.8.3 Solid state computer style.
4.1.3.1 Grade 1, stainless-steel cooking vessel and stainless
5.2.9 When a thermostat shunt bypass is required for
steel exterior.
bypassing the temperature regulating thermostat for the pur-
4.1.3.2 Grade 2, stainless-steel cooking vessel and coated
pose of testing the high limit thermostat, specify the unique
carbon steel exterior.
requirements of the thermostat shunt bypass and its associated
4.1.3.3 Grade 3, carbon-steel cooking vessel and coated
indicators, as applicable;
carbon steel exterior.
5.2.10 When other than two half-size baskets are required;
4.1.3.4 Grade 4, carbon-steel cooking vessel and stainless
5.2.11 On Type 4 fryers, when bolt down flanges are
steel exterior.
required, specify the number and size of holes in the flanges.
4.1.4 Style:
5.2.12 When other than manufacturer’s standard, commer-
4.1.4.1 Style A, fixed electric heating elements.
cial, domestic packaging is required, specify packaging re-
4.1.4.2 Style B, swing-up electric heating elements.
quirements.
4.1.4.3 Style C, induction heating elements.
5.2.13 Specify when special or supplementary require-
4.1.4.4 Style D, gas fired.
ments, such as inspections, accessories, mounting patterns,
4.1.5 Class:
utility connections, etc., are required.
4.1.5.1 Class 1, without automatic basket lift mechanism.
5.2.14 When specified, the purchaser shall be furnished
4.1.5.2 Class 2, with automatic basket lift mechanism.
certificationthatsamplesrepresentingeachlothaveeitherbeen
tested or inspected as directed in this specification and the
5. Ordering Information
requirements have been met. When specified, a copy of the
5.1 An order for a fryer(s) under this specification shall
certification, or test results, or both, shall be furnished to the
specify the following:
purchaser.
5.1.1 ASTM specification number and date of issue,
6. Material
5.1.2 Quantity to be furnished,
5.1.3 Type,
6.1 General—Materials used in the construction of open
5.1.4 Size,
deep fat fryers shall conform with the applicable provisions of
5.1.5 Grade,
ANSI/NSF 4 and ANSI/UL 197 or ANSI Z83.11.
5.1.6 Style, and
6.2 Cooking Vessel—The cooking vessel shall be con-
5.1.7 Class.
structed of carbon steel (Grade 3 or 4), or stainless steel (Grade
5.2 The following options should be reviewed, and, if any
1or2).
are desired, they also should be included in the order:
6.3 Cabinet—The cabinet shall be constructed of the fol-
5.2.1 When Federal/Military procurement(s) is involved,
lowing:
refer to the supplementary requirements section at the end of
6.3.1 Grades 1 and 4—Stainless steel.
this specification.
6.3.2 Grades 2 and 3—Coated carbon steel.
5.2.2 Electrical power supply characteristics of the fryer(s):
7. Design and Construction
voltage,frequency,phase,kWinputorampload,asapplicable;
5.2.3 On gas fired fryers, (Style D), the type of gas the fryer 7.1 General—Fryer(s) shall conform ANSI/NSF 4. Electric
is equipped for natural, propane, or other, (specify density, fryers, (Styles A through C) shall conform to ANSI/UL 197.
Btu/ft , and constituents). Gas fryers (Style D) shall conform toANSI/Z83.11. The fryers
5.2.4 On gas fired fryers, (Style D), specify the desired shall be delivered assembled and ready for connection to
ignition system as one of the following: energy source. The height from the floor to the top of the
5.2.4.1 Standing pilot, cooking vessel forTypes 3 and 4 fryers shall not exceed 37 in.,
5.2.4.2 Automatic ignition system, or, (939.8 mm).
5.2.4.3 Other. 7.1.1 Fryer Filters—When specified, a fryer filter shall be
5.2.5 When a fryer filter is required, specify the following: provided for filtering of the used cooking medium. When
F 1963
specified, the fryer filter shall be supplied with heaters for 7.1.9.2 Type 2—Fryers of Type 2 shall be designed to drop
keepingthecookingmediumliquefied.Thefiltershallbeeither into a countertop cutout or a frame.
integral with the fryer(s) cabinet or mounted in an adjacent 7.1.9.3 Type 3—Fryers of Type 3 shall be contained in a
cabinet, as specified in the purchaser’s order. cabinet and mounted on a minimum of four casters. Unless
otherwise specified, the frontmost casters are to be provided
7.1.2 Basket Lift Mechanism—A Class 2 fryer shall be
provided with an automatic basket lift assembly for lowering with locking wheels, while the rearmost casters are to be of the
nonlocking type.
and raising the basket into and out of the cooking medium.
7.1.9.4 Type 4—Fryers of Type 4 shall be contained in a
7.1.3 Covers—When specified, the fryer shall be supplied
cabinet and mounted on legs. Unless otherwise specified, legs
with a cover. Cover design shall be such that there is no
shall be of the adjustable type. If legs with bolt down flanges
permanent distortion as a result of normal use.
are required, the size and number of holes shall be specified by
7.1.4 Temperature Regulating Thermostat—The tempera-
the purchaser in the order.
ture regulating thermostat shall be of the style specified by the
7.1.9.5 Controls:
purchaser’s order.
(1) Thermostat—The fryer(s) shall be provided with an
7.1.5 Thermostat Shunt Bypass—When specified, a thermo-
adjustable thermostat for controlling the temperature of the
stat shunt bypass shall be included in the design of the control
cooking medium. The thermostat shall be of the type specified
circuitry, for the purpose of testing the high limit thermostat.
in the order: hydraulic, solid state, or solid state computer. The
Thebypassassemblyshallbeoperatedbypressingandholding
thermostat shall have an “OFF” position, or it may have a
a switch of the momentary type. When the switch is pressed,
separate “ON/OFF” switch.
the primary control thermostat is rendered inoperative, allow-
7.1.9.6 Basket-Lift Mechanism (Class 2)—Class 2 fryers
ing the cooking medium to heat to the point where the fryer’s
shall be provided with an adjustable timing device or a manual
high limit thermostat is activated. The thermostat shunt bypass
switch for activating each basket. The timer shall be adjustable
circuit shall conform to the applicable requirements of
to at least a maximum of 15 min, with a minimum adjustment
ANSI/UL 197.
to at least 1 min.
7.1.6 Heating Source–Electric Fryers (Styles A, B, or C)—
7.1.10 Drain—Nonremovable cooking vessels, or remov-
Elements are to be inserted into or around the cooking vessel.
able cooking vessels without handles shall be provided with a
7.1.6.1 Styles A and B—Heating elements of StylesAand B
draining means of at least 1-in. nominal pipe size.
fryers shall be of the enclosed resistive type having high
temperature corrosion resistant alloy sheaths.
8. Performance Requirements
(1) Style A—Heating elements of Style A fryers are to be
8.1 When specified, a production model of the fryer shall be
fixed to the cooking vessel.
tested in accordance with Specification F 1361 to ensure
(2) Style B—Heating elements of Style B shall swing up
conformancewiththeappropriatesizespecificationdetermined
out of the cooking vessel. Style B fryers shall have a device to
herein. When the cooking medium capacity of the fryer is less
hold or lock the heating elements in the raised position. When
than 35 lb (15.9 kg) or more than 60 lb (27.2 kg), the load size
heating elements on Style B fryers are not designed to operate
shall be adjusted based on the manufacturer’s recommendation
out of the cooking medium, an automatic cut off shall be
for nominal fryer size.
provided to disconnect power to the elements.
7.1.6.2 Style C—Heating elements of Style C fryers shall
9. Sampling and Quality Assurance
incorporate inductive heating elements.
9.1 Sampling—When specified in the contract or purchase
7.1.6.3 Gas Fryers (Style D), are to be equipped to burn the
order, sampling for the inspection and tests contained in the
gas specified. The ignition system shall be as specified in the
main body of this specification shall be performed in accor-
order.
dance with ANSI Z1.4.
7.1.7 Baskets—Unless otherwise specified, the fryer(s) is to
9.2 The fryers prepared for shipment shall be measured and
be provided with two half-size baskets.The length and exterior
inspected by the manufacturer for compliance with this speci-
dimensions of the baskets are to be such as to allow both
fication.
basketstofitsidebysideinthecookingvessel.Thebasketsare
to be equipped with handles. Baskets are to be fabricated of 10. Product Marking
perforated sheet metal or woven or welded wire with materials
10.1 Each fryer shall be provided with an identification
as specified in 6.1. Spacing between w
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