ASTM F1361-21

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1361 − 21 An American National Standard
Standard Test Method for
Performance of Open Vat Fryers
This standard is issued under the fixed designation F1361; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 1.7 This international standard was developed in accor-
dance with internationally recognized principles on standard-
1.1 This test method covers the evaluation of the energy
ization established in the Decision on Principles for the
consumption and cooking performance of open vat fryers.The
Development of International Standards, Guides and Recom-
food service operator can use this evaluation to select a fryer
mendations issued by the World Trade Organization Technical
and understand its energy efficiency and production capacity.
Barriers to Trade (TBT) Committee.
1.2 This test method is applicable to Types 1 (counter), 2
(drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, 2. Referenced Documents
stationary), size A, B, and C, electric (Style A, B and C) and
2.1 ASTM Standards:
gas (Style D) open vat fryers as defined by Specification
F1963Specification for Deep-Fat Fryers, Gas or Electric,
F1963, with nominal frying medium capacity up to 50 lb (23
Open
kg) or a vat size less than 18 in. in width. For size C, D, E and
F2144Test Method for Performance of Large Open Vat
F and large open vat fryers with a nominal frying medium
Fryers
capacity greater than 50 lb (23 kg), or a vat size of 18 in. in
2.2 ANSI Document:
width or greater, refer to Test Method F2144.
ANSI Z83.11American National Standard for Gas Food
Service Equipment
1.3 Thefryercanbeevaluatedwithrespecttothefollowing
(where applicable): 2.3 ASHRAE Document:
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
3. Terminology
1.3.4 Pilot energy rate (10.6),
3.1 Definitions:
1.3.5 Cooking energy rate and efficiency (10.8), and
3.1.1 open, deep fat fryer, n—(hereafter referred to as fryer)
1.3.6 Production capacity and frying medium temperature
an appliance, including a cooking vessel, in which oils are
recovery time (10.8).
placed to such a depth that the cooking food is essentially
1.4 This test method is not intended to answer all perfor-
supported by displacement of the cooking fluid rather than by
mancecriteriaintheevaluationandselectionofafryer,suchas
the bottom of the vessel. Heat delivery to the cooking fluid
the significance of a high energy input design on maintenance
varies with fryer models.
of temperature within the cooking zone of the fryer.
3.1.2 test method, n—a definitive procedure for the
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
identification, measurement, and evaluation of one or more
as the standard. The values given in parentheses are for
qualities, characteristics, or properties of a material, product,
information only.
system, or service that produces a test result.
1.6 This standard does not purport to address all of the
3.2 Definitions of Terms Specific to This Standard:
safety concerns, if any, associated with its use. It is the
3.2.1 cold zone, n—the volume in the fryer below the
responsibility of the user of this standard to establish appro-
heating element or heat exchanger surface designed to remain
priate safety, health, and environmental practices and deter-
cooler than the cook zone.
mine the applicability of regulatory limitations prior to use.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
This test method is under the jurisdiction of ASTM Committee F26 on Food Standards volume information, refer to the standard’s Document Summary page on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on the ASTM website.
Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved March 1, 2021. Published May 2021. Originally 4th Floor, New York, NY 10036.
approved in 1991. Last previous edition approved in 2020 as F1361–20. DOI: Available from the American Society of Heating, Refrigeration, and Air
10.1520/F1361-21. 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
F1361 − 21
3.2.2 cook zone, n—the volume of oil in which the fries are 4.2 The frying-medium temperature in the cook zone of the
cooked. Typically, the entire volume from just above the fryerismonitoredatalocationchosentorepresenttheaverage
heating element(s) or heat exchanger surface to the surface of temperature of the frying-medium while the fryer is “idled” at
the frying medium. 350°F(177°C).Fryertemperaturecalibrationto350°F(177°C)
isachievedatthelocationrepresentingtheaveragetemperature
3.2.3 cookingenergy,n—totalenergyconsumedbythefryer
of the frying medium.
as it is used to cook french fries under heavy- and light-load
conditions.
4.3 The preheat energy and time, and idle-energy consump-
tion rate are determined while the fryer is operating with the
3.2.4 cooking-energyeffıciency,n—quantityofenergytothe
thermostat(s) set at a calibrated 350°F (177°C). The rate of
French fries during the cooking process expressed as a per-
pilot energy consumption also is determined when applicable
centage of the quantity of energy input to the fryer during the
to the fryer under test.
heavy- and light-load tests.
3.2.5 cooking energy rate, n—average rate of energy con- 4.4 Energy consumption and time are monitored while the
sumed by the fryer while “cooking” a heavy- or light-load of fryer is used to cook seven loads of frozen, ⁄4-in. (6-mm)
shoestringpotatoestoaconditionof30 61%weightlosswith
French fries.
the thermostat set at a calibrated 350°F (177°C). Cooking-
3.2.6 idle energy rate, n—average rate of energy consumed
energy efficiency is determined for heavy-, (optional) extra-
(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”
heavy,and(optional)andlight-loadtestconditions.Production
the frying medium at the thermostat(s) set point.
capacity is based on the heavy-load test.
3.2.7 measured energy input rate, n—peak rate at which a
fryer consumes energy, typically reflected during preheat.
5. Significance and Use
3.2.8 pilot energy rate, n—average rate of energy consump-
5.1 The measured energy input rate test is used to confirm
tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
that the fryer under test is operating in accordance with its
3.2.9 preheat energy, n—amount of energy consumed (Btu
nameplate rating.
(kJ) or kWh) by the fryer while preheating the frying medium
5.2 Fryer temperature calibration is used to ensure that the
from ambient room temperature to the calibrated thermostat(s)
fryer being tested is operating at the specified temperature.
set point.
Temperature calibration also can be used to evaluate and
3.2.10 preheattime,n—timerequiredforthefryingmedium
calibrate the thermostat control dial.
to preheat from ambient room temperature to the calibrated
5.3 Preheat-energy consumption and time can be used by
thermostat(s) set point.
food service operators to manage their restaurants’ energy
3.2.11 production capacity, n—maximum rate (lb/h (kg/h))
demands, and to estimate the amount of time required for
at which a fryer can bring the specified food product to a
preheating a fryer.
specified “cooked” condition.
5.4 Idle energy and pilot energy rates can be used by food
3.2.12 production rate, n—average rate (lb/h (kg/h)) at
service operators to manage their energy demands.
which a fryer brings the specified food product to a specified
“cooked” condition. Does not necessarily refer to maximum
5.5 Preheat energy consumption, idle energy, and pilot
rate. Production rate varies with the amount of food being energy can be used to estimate the energy consumption of an
cooked.
actual food service operation.
3.2.13 recovery time, n—the time from the removal of the
5.6 Cooking-energy efficiency is a direct measurement of
fry basket containing the French fries until the cooking
fryer efficiency at different loading scenarios. This data can be
medium is back up to within 10°F (5.56°C) of the set
usedbyfoodserviceoperatorsintheselectionoffryers,aswell
temperature and the fryer is ready to be reloaded.
as for the management of a restaurant’s energy demands.
3.2.14 test, n—a set of six loads of French fries cooked in a
5.7 Production capacity can be used as a measure of fryer
prescribed manner and sequential order.
capacity by food service operators to choose a fryer to match
3.2.15 uncertainty, n—measure of systematic and precision
their particular food output requirements.
errors in specified instrumentation or measure of repeatability
of a reported test result.
6. Apparatus
6.1 watt-hour meter, for measuring the electrical energy
4. Summary of Test Method
NOTE1—Allofthefryertestsshallbeconductedwiththefryerinstalled consumptionofafryer,shallhavearesolutionvalueofatleast
under a wall-mounted canopy exhaust ventilation hood that shall operate
10Whandamaximumuncertaintynogreaterthan1.5%ofthe
at an air flow rate based on 300 cfm per linear foot (460 L/s per linear
measured value for any demand greater than 100 W. For any
metre) of hood length. Additionally, an energy supply meeting the
demand less than 100 W, the meter shall have a resolution
manufacturer’sspecificationsshallbeprovidedforthegasorelectricfryer
value of at least 10Wh and a maximum uncertainty no greater
under test.
than 10%.
4.1 The fryer under test is connected to the appropriate
metered energy source. The measured energy input rate is 6.2 gasmeter,formeasuringthegasconsumptionofafryer,
determinedandcheckedagainsttheratedinputbeforecontinu- shallbeapositivedisplacementtypewitharesolutionvalueof
3 3
ing with testing. at least 0.01 ft (0.0003 m ) and a maximum error no greater
F1361 − 21
than 1% of the measured value for any demand greater than 7.2 frying medium, shall be partially hydrogenated, 100%
3 3
2.2ft (0.06m )perhour.Ifthemeterisusedformeasuringthe pure vegetable oil. New frying medium shall be used for each
gas consumed by the pilot lights, it shall have a resolution fryer tested in accordance with this test method. The new
3 3
value of at least 0.01 ft (0.0003 m ) and have a maximum fryingmediumthathasbeenaddedtothefryerforthefirsttime
error no greater than 2% of the measured value. shall be heated to 350°F (177°C) at least once before any test
is conducted.
6.3 thermocouple probe(s), industry standard thermo-
NOTE 2—Generic partially hydrogenated all vegetable oil (soybean oil)
couples capable of immersion, with a range from 50° to 400°F
has been shown to be an acceptable product for testing by PG&E.
and an uncertainty of 62°F (1.1°C).
6.4 analyticalbalancescale,formeasuringweightsupto10
8. Sampling, Test Specimens, and Test Units
lb(4.5kg),witharesolutionvalueofatleast0.01lb(0.004kg)
8.1 Fryer—A representative production model shall be se-
and an uncertainty of 0.01 lb.
lected for performance testing.
6.5 convection drying oven, with temperature controlled at
220 6 5°F (104 6 3°C), to be used to determine moisture 9. Preparation of Apparatus
content of both the raw and cooked fries.
9.1 Install the appliance according to the manufacturer’s
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
6.6 canopy exhaust hood, 4 ft (1.2 m) in depth, wall-
mounted against the wall with the lower edge of the hood 6 ft,
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
6 in. (1.98 m) from the floor. Position the fryer with the front
fromthefloorandwiththecapacitytooperateatanominalnet
edge of frying medium inset 6 in. (152 mm) from the front
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
edge of the hood at the manufacturer’s recommended working
linear metre) of active hood length. This hood shall extend a
height. The length of the exhaust hood and active filter area
minimumof6in.(152mm)pastbothsidesandthefrontofthe
shall extend a minimum of 6 in. past the vertical plane of both
cooking appliance and shall not incorporate side curtains or
sides of the fryer. In addition, both sides of the fryer shall be a
partitions. Makeup air shall be delivered through face registers
minimum of 3 ft (0.9 m) from any side wall, side partition, or
or from the space, or both.
other operating appliance. A “drip” station positioned next to
6.7 fry basket, supplied by the manufacturer of the fryer
the fryer is recommended. Equipment configuration is shown
3 3
under testing, shall be a nominal size of 6 ⁄8 by 12 by 5 ⁄8 in.
in Fig. 1. The exhaust ventilation rate shall be based on 300
(160 by 300 by 140 mm).Atotal of six baskets are required to
cfm per linear foot (460 L/s per linear metre) of hood length.
test each fryer in accordance with these procedures.
The associated heating or cooling system shall be capable of
maintaining an ambient temperature of 75 6 5°F (24 6 3°C)
6.8 freezer,withtemperaturecontrolledat−5 65°F(−20 6
within the testing environment when the exhaust system is
3°C), with capacity to cool all fries used in a test.
operating.
6.9 barometer,formeasuringabsoluteatmosphericpressure,
9.2 Connect the fryer to a calibrated energy test meter. For
to be used for adjustment of measured gas volume to standard
gas installations, a pressure regulator shall be installed down-
conditions. Shall have a resolution value of at least 0.2 in. Hg
stream from the meter to maintain a constant pressure of gas
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
for all tests. Both the pressure and temperature of the gas
6.10 data acquisition system, for measuring energy and
supplied to a fryer, as well as the barometric pressure, shall be
temperatures, capable of multiple temperature displays updat-
recorded during each test so that the measured gas flow can be
ing at least every 2 s.
corrected to standard conditions. For electric installations, a
voltage regulator may be required to maintain a constant
6.11 pressure gauge, for monitoring gas pressure. Shall
“nameplate” voltage during tests if the voltage supply is not
have a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution
within 62.5%ofthemanufacturer’s“nameplate”voltage(see
value of at least 0.5 in. H O (125 Pa), and a maximum
9.4).
uncertainty of 1% of the measured value.
9.3 For a gas fryer, adjust (during maximum energy input)
6.12 stopwatch, with a 1-s resolution.
the gas supply pressure downstream from the fryer’s pressure
6.13 temperature sensor, for measuring gas temperature in
regulator to within 62.5% of the operating manifold pressure
therangefrom50to100°F(10to93°C)withanuncertaintyof
specified by the manufacturer. Make adjustments to the fryer
62°F (1.1°C).
following the manufacturer’s recommendations for optimizing
combustion. Proper combustion may be verified by measuring
7. Reagents and Materials
air-free CO in accordance with ANSI Z83.11.
9.4 For an electric fryer, confirm (while the fryer elements
7.1 French Fries (Shoestring Potatoes)—Order a sufficient
are energized) that the supply voltage is within 62.5% of the
quantity of French fries to conduct both the French fry
operating voltage specified by the manufacturer. Record the
cook-time determination test and the heavy- and light-load
test voltage for each test.
cookingtests.Allcookingtestsaretobeconductedusing ⁄4-in.
(6-mm) par-cooked, frozen, shoestring potatoes. Fat and mois-
NOTE 3—It is the intent of the testing procedure herein to evaluate the
turecontentoftheFrenchfriesshallbe6 61%byweightand
performance of a fryer at its rated gas pressure or electric voltage. If an
68 6 2% by weight, respectively. electricfryerisrateddualvoltage(thatis,designedtooperateateither208
F1361 − 21
FIG. 1 Equipment Configuration
or 240 V with no change in components), the voltage selected by the
9.8 The temperature seen by the fryer’s temperature probe
manufacturer or tester, or both, shall be reported. If a fryer is designed to
shall be measured using an immersion-type thermocouple
operate at two voltages without a change in the resistance of the heating
placed within 0.5 in. of the temperature probe.
elements, the performance of the fryer (for example, preheat time) may
differ at the two voltages.
10. Procedure
9.5 Make the fryer ready for use in accordance with the
manufacturer’s instructions. Clean the fryer by “boiling” with 10.1 General:
the manufacturer’s recommended cleaner and water and then
10.1.1 Forgasfryers,recordthefollowingforeachtestrun:
rinsing the inside of the fry vat thoroughly.
(1) higher heating value, (2) standard gas pressure and tem-
perature used to correct measured gas volume to standard
9.6 To prepare the fryer for temperature calibration, attach
conditions, (3) measured gas temperature, (4) measured gas
an immersion-type thermocouple in the fry vat before begin-
pressure,(5)barometricpressure,(6)ambienttemperature,and
ning any tests. The thermocouple used to calibrate the fryer
(7) energy input rate during or immediately prior to test.
shallbelocatedinthecenterofthefryvat,about1in.(25mm)
upfromtheplatformthefrybasketsrestonasshowninFig.2.
NOTE5—Usingacalorimeterorgaschromatographinaccordancewith
accepted laboratory procedures is the preferred method for determining
NOTE4—Forsingle-basketorsplit-vatfryers,thethermocouplemaybe
the higher heating value of gas supplied to the fryer under test. It is
placedatabout ⁄8in.(3mm)upfromtheplatformthefrybasketsreston.
recommended that all testing be performed with gas having a higher
3 3
9.7 If applicable, cold-zone temperature shall be measured
heating value of 1000 to 1075 Btu/ft (37 300 to 40 100 kJ/m ).
using an immersion-type thermocouple placed 0.5 in. (12 mm)
10.1.2 For gas fryers, add electric energy consumption to
abovethebottomand1in.(25mm)awayfromtherearwallof
gas energy for all tests, with the exception of the energy input
the fry vat. The portion of the rear wall not immersed in oil
rate test (10.2).
may be used for thermocouple support.Astiff wire attached to
10.1.3 For electric fryers, record the following for each test
the rear wall of the fryer may also be used for thermocouple
run: (1) voltage while elements are energized, (2) ambient
support.
temperature, and (3) energy input rate during or immediately
prior to test run.
10.1.4 For each test run, confirm that the peak input rate is
within 65% of the rated nameplate input. If the difference is
greater than 5%, terminate testing and contact the manufac-
turer. The manufacturer may make appropriate changes or
adjustments to the fryer.
10.2 Energy Input Rate:
10.2.1 Load the fryer with oil to the indicated fill line and
turn the fryer on with the temperature controls set to 350°F. If
the fryer does not have an indicated fill line, fill to the
manufacturer’s recommended weight witha5% tolerance of
oil.Afterthefryerhasbeenpreheated,useasharpietomark ⁄4
in. above the oil level to indicate a fill line. For any test, oil
must be added to the fryer if the oil level drops below ⁄2 in.
FIG. 2 Thermocouple Placement below the manufacturer’s recommended hot fill line.
F1361 − 21
10.2.2 Let the fryer run until the burner or heating element 10.4.5 Continue recording the frying medium temperature
first cycles off. Calculate the input rate for the last three at a minimum of 5-s intervals until the temperature has
minutes before the burner or heating element cycles off. exceeded, then returned to 350°F to characterize any possible
Adjustments to input rate may be made by adjusting gas temperature overshoot.
manifold pressure (gas fryers).
10.5 Idle-Energy Rate:
10.2.3 Confirmthatthemeasuredenergyinputrateiswithin
10.5.1 Allow the frying medium to stabilize at 350 6 5°F
65% of nameplate energy input rate. If the difference is
(177°C) for at least 60 min after the last thermostat has
greater than 65%, testing shall be terminated and the manu-
commenced cycling about the thermostat set point.
facturer contacted. The manufacturer may make appropriate
10.5.2 After a minimum 60 min stabilization period, wait
changes or adjustments to the fryer. Also, the power supply
for the fryer to reach the top of a thermal cycle (units with
may be changed to conform with manufacturer’s specifica-
proportional controls) or the heater cycle off (units with
tions.Itistheintentofthetestingprocedureshereintoevaluate
snap-action controls), then immediately start monitoring
the performance of a fryer at its rated energy input rate.
elapsed time, vat temperature(s) and energy consumption.
10.5.3 The idle energy rate test shall be run for a minimum
10.3 Calibration:
10.3.1 Ensure that frying medium is loaded to the indicated of 2 h and include a minimum of 10 complete thermal cycles
fryerfillline.Preheatandallowthefryertostabilizefor30min or heater cycles. After the test period (either2hor10
before beginning temperature calibration. thermal/heater cycles, whichever is longer), end the test. If the
10.3.2 The frying-medium temperature shall be measured test unit does not exhibit clear thermal cycles, then the test
by attaching a calibrated immersion-type thermocouple in the shall be run for 3 h.
fryzoneasdetailedin9.6.Recordthefrying-mediumtempera-
NOTE 7—Models with proportional controls may not exhibit distinct
ture at 5-s intervals for 3 complete duty cycles after stabiliza-
heater cycles. The intent of the test is to accurately represent the average
tion and calculate the average of these temperatures.
energy consumption of the holding cabinet, while minimizing any error
that may be introduced as a result of capturing partial thermal cycles.
10.3.3 Where required, adjust the fryer temperature con-
trol(s) to calibrate the fryer at an average frying-medium
10.5.4 Monitorandrecordthetimeelapsed,numberofduty
temperature of 350 6 5°F (177 6 3°C). Record the frying-
cycles and energy consumed between the first and last duty
mediumtemperatureat30-sintervalsfor15min.Calculatethe
cycle. For gas fryers, monitor and record all electric energy
average of the 30 recorded temperatures to verify that the
consumed during the idle test.
average measured temperature at the frying-medium sensor
10.6 Pilot-Energy Rate (Gas Models With Standing Pilots):
location is 350 6 5°F (177 6 3°C).
10.6.1 Where applicable, set gas valve controlling gas
10.4 Preheat Energy and Time:
supply to appliance at the “pilot” position. Otherwise set fryer
10.4.1 Ensure that the frying medium is loaded to the
temperature controls to the “off” position.
indicated fryer fill line. Record the frying medium temperature
10.6.2 Light and adjust pilots in accordance with the manu-
and ambient kitchen temperature at the start of the test. The
facturer’s instructions.
frying medium temperature shall be 75 6 5°F (24 6 3°C) at
10.6.3 Record gas reading, electric energy consumed, and
the start of the test.
time before and after a minimum of8hof pilot operation.
NOTE 6—The preheat test should be conducted prior to appliance
10.7 French Fry Preparation:
operation on the day of the test.
10.7.1 All cooking tests are to be conducted using par-
10.4.2 Turnthefryeronwiththetemperaturecontrolssetto cooked, frozen, ⁄4-in. (6-mm) shoestring potatoes. Fat and
attain a temperature within the frying-medium of a calibrated moisturecontentoftheFrenchfriesshallbe6 61%byweight
350°F (177°C). and 68 6 2% by weight, respectively. The fat composition
10.4.3 Record the frying medium temperatures at a mini- shall be provided by the manufacturer. The moisture compo-
mum of 5-s intervals during the course of preheat. sition data shall be determined using the moisture content
10.4.4 Begin monitoring energy consumption and time as determination procedure in Annex A2.
soon as the fryer is turned on. For a gas fryer, the preheat time 10.7.2 PrepareFrenchfriesforthecookingtestbyweighing
shall include any delay between the time the unit is turned on individualbasketloads.Forindividualloadsizes,refertoTable
and the burners actually ignite. Preheat is judged complete 1. An individual basket load shall be ⁄2 the weight of the
when the temperature at the center of the vat reaches 340°F individualload(thatis,foratotalloadof3lb,eachbasketshall
(177°C). have 1.5 lb of fries). Store each load in a self-sealing plastic
TABLE 1 French Fry Load Sizes Based on Nominal Shortening Capacity
Nominal Shortening
A
Size Stir-Up Load Size Heavy-Load Size Extra-Heavy Load Size Light-Load Size
Capacity (lb)
B, C 30–50 3.00±0.02lb 3.00±0.02lb 4.00±0.02lb 0.75±0.01lb
A 20–29 2.00±0.02lb 2.00±0.02lb 3.00±0.02lb 0.75±0.01lb
<20 1.50±0.01lb 1.50±0.01lb 2.00±0.01lb 0.75±0.01lb
A
Note that the Extra-Heavy load test is optional.
F1361 − 21
freezer bag and place the bags in a freezer (operated at –5 6 10.8.5 Determine the cook time for the selected French Fry
5°F) (–20 6 3°C) in the proximity of the fryer test area until load (for example, heavy, extra-heavy, light):
the temperature of the fries has stabilized at the freezer
10.8.5.1 Select an appropriate cook time to achieve a 30 6
temperature. Monitor the temperature of the fries by implant-
1% weight loss. Cook the fries for the estimated time required
ing a thermocouple in a fry, and placing the fry into one of the
to produce a 30 6 1 % weight loss. The weight loss for each
bags, that shall be located in a freezer with the test bags. An
loadisdeterminedafterthecookedfrieshavedrainedfor2min
additional basket load of fries shall be prepared and reserved
following removal from the frying medium.
formoisturecontentanalysis.Friesshallbeminimallyhandled
10.8.5.2 The first load of each seven-load cooking test shall
and shall spend minimal time in ambient air.
be used to stabilize the fryer and shall not be counted in the
calculation of elapsed time and energy. Commence monitoring
NOTE8—Friesshouldnotbestoredinplasticsbagsformorethanthree
days.ItwasobservedbyPG&Ethaticedevelopsontheinsideofthebags cooking energy when the third load contacts the frying me-
indicating that the fries lose moisture.
dium.
10.7.3 The number of bags to be prepared for the cooking-
10.8.5.3 After the cook-zone thermocouple indicates that
energy efficiency and production capacity fry tests (10.8) will the oil temperature has recovered to 340°F, or 10 s, whichever
vary with the number of trials needed to establish a cooking
is longer, cook the next load.
time that demonstrates a 30 6 1% fry weight loss during
10.8.5.4 Measure and record the weight loss of the cooked
cooking. The first load of each cooking test will not be
fries.Ifthepercentweightlossisnot30 61%,adjustthetotal
averaged in the weight loss calculation. When cooking the
cookingtimeforthesubsequentloadsasappropriateandrepeat
seven loads of the cooking test, the weight loss may increase
10.8.5. Once the cooking time has been confirmed to be stable
with each load cooked. For example, Load Three may have a
over a series of at least three sequential loads, then proceed to
greater weight loss than Load Two, Load Four may have a
10.8.6.
greater weight loss than Load Three, etc. If the estimated
10.8.6 The cooking-energy efficiency test shall be per-
cooking time does not yield a 30 6 1% weight loss averaged
formed in the following sequence:
over the last five loads of the seven-load cooking test, the
10.8.6.1 Confirm that the fryer is filled with frying medium
cooking time shall be adjusted and the seven-load cooking test
tothemanufacturer’srecommendedfill-line.Allowthefryerto
shall be repeated.
cycle a minimum of three times after returning to the setpoint.
NOTE 9—It may take several loads to establish a stable cook time that
10.8.6.2 When the heaters have cycled off, place the first
yields a 30 6 1% weight loss. For example, it may take 24 or 36 bags
load into the fryer. The first two loads of each seven-load
(twoorthreetests)toestablishacookingtimeforaheavyload.Itisbetter
cookingtestshallbeusedtostabilizethefryerandshallnotbe
topreparemorefriesthantonothaveenoughfriestodeterminetheproper
counted in the calculation of elapsed time and energy. Com-
cooking time.
mencemonitoringtesttimeandcookingenergywhenthethird
10.7.4 For the cooking-energy efficiency and production-
load contacts the frying medium.
capacity tests, the following are the recommended number of
10.8.6.3 Cook the load of fries for the determined cook
bags that need to be prepared:
time. For the first two loads, use the estimated cook time from
10.7.4.1 Heavy Load—64 bags,
10.8.5.
10.7.4.2 Extra-Heavy Load (Optional)—64 bags, and
10.8.6.4 Shortlybeforetheendofthecooktime,removethe
10.7.4.3 Light Load (Optional)—32 bags.
nextloadoffriesfromthefreezerandplaceinthenextbaskets
10.8 Cooking-Energy Effıciency and Production Capacity
to be cooked. The time from the fries being removed from the
Fry Tests:
freezer until they are lowered into the oil shall not be longer
10.8.1 Thecooking-energyefficiencyandproductioncapac-
than 60 s.
ityfrytestsaretoberunaminimumofthreetimes.Additional
10.8.6.5 Removecookedfriestodripstationanddrainfor2
test runs may be necessary to obtain the required precision for
6 0.25 min.
the reported test results (see Annex A1).
10.8.6.6 Set the next load into the fryer 10 s after removing
10.8.2 Prepare an additional 1 lb (454 g) of frozen fries
the first load from the fryer or after the cook zone thermo-
consisting of an apportioned number of fries from multiple
couple indicates that the oil temperature has recovered to
bags of frozen French fries, and store in freezer in a sealable
340°F(171°C),whicheverislonger.Repeat10.8.6.3–10.8.6.6
freezer-safe plastic bag (to prevent moisture migration). Re-
until all seven loads have been cooked (Fig. 3).
serve these fries for analysis of moisture content.
10.8.6.7 Confirm that the weight loss of each subsequent
10.8.3 Load the fryer to the indicated manufacturer’s rec-
load is 30 6 1 %. If at any point during testing two sequential
ommended fill line with the frying medium. Set the thermostat
loads(excludingthestabilizationloadsatthebeginningofeach
ofthefryertothecalibratedfryingmediumtemperatureof350
test run) do not produce a 30 6 1 % weight loss, adjust the
65°F(177 63°C).Allowthefryertostabilizeattheoperating
cook time accordingly and continue testing until a total of five
temperature for a minimum of 60 min after being turned on.
successive loads consistently achieve 30 6 1 % weight loss.
10.8.4 Use a total of six fry baskets to cook the seven loads
of fries. Hold the fry baskets at room temperature (75 6 5°F 10.8.6.8 Reserve 1 lb (440 g) of cooked fries (consisting of
(24 6 3°C)) prior to being loaded with frozen French fries. anapportionednumberoffriesfromeachofthefiveloads)for
Also, the fry baskets shall be clean and moisture-free so as not the determination of moisture content. Unless the moisture
to contaminate the frying medium. content test is conducted immediately, place the fries in a
F1361 − 21
FIG. 3 Sequence of Stir-Up Cook Test (Not to Scale)
freezer-safe ziplock bag. Ensure that the ziplock bag stays E 5 V 3HV (1)
gas
closed in between taking samples from different loads.
where:
10.8.6.9 Terminate the test after removing the last load and
E = energy consumed by the fryer
gas
either allowing 10 s to pass or waiting for the cook-zone
HV = higher heating value
thermocoupletoindicatethattheoiltemperaturehasrecovered
= energy content of gas measured at standard
to 340°F, whichever is longer (to be consistent with previous
3 3
conditions, Btu/ft (kJ/m ),
loads). Record total elapsed time and consumption of energy
V = actual volume of gas corrected for temperature and
for the last five loads of the cooking test.
3 3
pressure at standard conditions, ft (m )
10.8.7 Perform Run Nos. 2 and 3 by repeating the steps
= V × T × P
meas cf cf
given in 10.8.6. Follow the procedure in Annex A1 to deter-
where:
minewhethermorethanthreetestrunsarerequired.Reportthe
3 3
results for the cooking energy efficiency, production rate,
V = measured volume of gas, ft (m )
meas
cooking energy rate, and cook time as described in AnnexA1. T = temperature correction factor
cf
See Fig. 4 for a flowchart of the fry test procedure. =
absolute standard gas temperature °R ~°K!
10.8.8 Determine the average moisture content of the
absolute actual gas temperature °R °K
~ !
cooked fries for each test replicate in accordance with the
procedureoutlinedinAnnexA2andcalculatethemoistureloss
=
based on initial moisture content of the French fries. Use this
absolute standard gas temperature °R °K
~ !
value in the cooking-energy efficiency calculation (see 11.9).
@gas temp °F1459.67#° R ~°K!
10.8.9 Optional—When requested, repeat 10.8.1 – 10.8.8
for the optional extra-heavy and light-load cooking tests.
P = pressure correction factor
cf
=
11. Calculation and Report
absolute actual gas pressure psia kPa
~ !
11.1 Test Fryer:
absolute standard pressure psia kPa
~ !
11.1.1 Summarizethephysicalandoperatingcharacteristics
of the fryer. If needed, describe other design or operating
=
characteristics that may facilitate interpretation of the test
gas gauge pressure psig ~KPa!
results.
1 barometric pressure psia kPa
~ !
11.1.2 Report fryer vat volume in pounds (lb) according to
absolute standard pressure psia ~kPa!
the manufacturer’s recommended fill line.
11.2 Apparatus and Procedure:
NOTE 10—Absolute standard gas temperature and pressure used in this
calculation should be the same values used for determining the higher
11.2.1 Confirm that the testing apparatus conforms to all of
heating value. Standard conditions in accordance with ANSI Z83.11 are
the specifications in Section 6. Describe any deviations from
14.696 psia (101.33 kPA) and 60°F (519.67°R, (288.71°K)).
those specifications.
11.4 Energy Input Rate:
11.2.2 For electric fryers, report the voltage for each test.
11.2.3 For gas fryers, report the higher heating value of the 11.4.1 Report the manufacturer’s nameplate energy input
rate in Btu/h for a gas fryer and kW for an electric fryer.
gas supplied to the fryer during each test.
11.4.2 For gas or electric fryers, calculate and report the
11.3 Gas Energy Calculations:
measured energy input rate (Btu/h (kJ/h) or kW) based on the
11.3.1 For gas fryers, add electric energy consumption to
energyconsumedbythefryerduringtheperiodofpeakenergy
gas energy for all tests, with the exception of the energy input
input according to the following relationship:
rate test (10.2).
11.3.2 For all gas measurements, calculate the energy con- E 360
q 5 (2)
input
t
sumed based on:
F1361 − 21
FIG. 4 Fry Test Flowchart
where: 11.6.2 Calculate and report the average preheat rate (°F
(°C)/min) based on the preheat period.
q = measuredpeakenergyinputrate,Btu/h(kJ/h)orkW,
input
11.6.3 Generate a graph showing frying medium tempera-
E = energy consumed during period of peak energy
ture versus time for the preheat period including temperature
input, Btu or kWh, and
overshoot, if any.
t = period of peak energy input, min.
11.7 Idle Energy Rate:
11.5 Fryer Temperature Calibration:
11.7.1 Calculateandreporttheidleenergyrate(Btu/h(kJ/h)
11.5.1 Report the average bulk temperature for the frying
or kW) based on:
mediuminthecookzoneaftercalibration.Reportanydiscrep-
anciesbetweenthetemperatureindicatedonthecontrolandthe
E 360
q 5 (3)
idle
measured average frying-medium temperature.
t
11.6 Preheat Energy and Time:
where:
11.6.1 Report the preheat energy consumption (Btu (kJ) or
q = idle energy rate, Btu/h (kJ/h) or kW,
idle
kWh) and preheat time (min).
F1361 − 21
where:
E = energy consumed during the test period, Btu (kJ) or
kWh, and E = quantity of heat added to the French fries, which
sens
t = test period, min. causestheirtemperaturetoincreasefromthestarting
temperature to the average bulk temperature of a
11.8 Pilot Energy Rate:
done load of French fries (212°F (100°C)), Btu (kJ)
11.8.1 Calculate and report the pilot energy rate (Btu/h
(kJ/h)) based on:
=(W)(C )(T −T)
i p f i
E 360
q 5 (4) where:
pilot
t
W = initial weight of French fries, lb (kg), and
i
where:
C = specific heat of French fry, Btu/lb, °F (kJ/kg,° C),
p
q = pilot energy rate, Btu/h (kJ/h), = 0.695 (0.898).
pilot
E = energyconsumedduringthetestperiod,Btu(kJ),and NOTE 12—For this analysis, the specific heat (C ) of a load of French
p
fries is considered to be the weighted average of the specific heat of its
components (for example, water, fat, and nonfat protein). Research
t = test period, min.
conducted by PG&E determined that the weighted average of the specific
heat for frozen French fries cooked in accordance with this test method
11.9 Cooking-Energy Effıciency and Cooking Energy Rate:
was approximately 0.695 Btu/lb, °F (0.898 kJ/kg, °C).
NOTE 11—The reported cooking-energy efficiency parameters are the NOTE13—ResearchconductedbyPG&E hasdeterminedthatthebulk
temperature of a cooked load of French fries under all loading scenarios
average values from the three test replicates cooked for each loading
scenario. is 212°F (100°C). This was determined by cooking a load of French fries
with thermocouples and measuring the bulk temperature in a calorimeter.
11.9.1 Calculate and report the cooking energy rate for
Therefore the average bulk temperature of a cooked load of French fries
heavy- and light-load, and if applicable, the extra-heavy load will be assumed to be 212°F (100°C).
cooking tests based on:
T = final internal temperature of the cooked French fries, °F (°C),
f
E 360
= 212 (100)
q 5 (5)
cook
T = initial internal temperature of the frozen French fries, °F (°C)
t
i
E = latent heat (of fusion) added to the French fries, which causes
thaw
where:
the moisture (in the form of ice) contained in the fries to melt
when the temperature of the fries reaches 32°F (0°C) (the
q = cooking energy rate, Btu/h (kJ/h) or kW,
cook
additional heat required to melt the ice is not reflected by a
E = energy consumed during cooking test, Btu (kJ) or
change in the temperature of the fries), Btu (kJ)
kWh, and
= W ×H
iw f
t = cooking test period, min.
where:
For gas fryers, report separately a gas cooking energy rate
W = initial weight of water in fries, lb (kg),
iw
and an electric cooking energy rate.
H = heat of fusion, Btu/lb (kJ/kg),
f
11.9.2 Calculate and report the energy consumption per = 144 Btu/lb (336 kJ/kg) at 32°F (0°C), and
E = latent heat (of vaporization) added to the French fries, which
pound of food cooked for heavy- and light-load, and if evap
causes some of the moisture contained in the fries to evapo-
applicable, the extra heavy load cooking tests based on:
rate. Similar to the heat of fusion, the heat of vaporization
E cannot be perceived by a change in temperature and must be
q 5 (6)
per pound
calculatedafterdetermininghowmuchmoisturewaslostfrom
W
a done load of fries,
where: = W ×H
loss v
q = energy per pound, Btu/lb (kJ/kg) or kWh/lb
per pound
where:
(kWh/kg),
W = weight loss of water during cooking, lb (kg),
loss
E = energy consumed during cooking test, Btu (kJ)
= M × W – M × W
i i f f
or kWh, and
where:
W = total initial weight of the frozen french fries, lb
M = initial moisture content (by weight) of the raw fries, %,
i
(kg).
W = initial weight of the raw fries, lb,
i
M = final moisture content (by weight) of the cooked fries, %,
11.9.3 Calculate and report the cooking-energy efficiency
f
H = heat of vaporization, Btu/lb (kJ/kg),
v
for heavy- and light-load, and if applicable, the extra-heavy
= 970 Btu/lb (2256 kJ/kg) at 212°F (100°C), and
load cooking tests based on:
E = energy into the fryer, Btu (kJ).
fryer
E
food
11.9.4 Calculate production capacity (lb/h (kg/h)) based on:
η 5 3100 (7)
cook
E
fryer
W 360
PC 5 (8)
where:
t
η = cooking-energy efficiency, %, and
cook
E = energy into food, Btu (kJ),
food
Development and Application of a Uniform Testing Procedure for Fryers,
= E +E +E .
sens thaw evap
Pacific Gas and Electric Company, November 1990.
F1361 − 21
where: 12.1.1.1 For the cooking-energy efficiency and production
capacityresults,thepercentuncertaintyineachresulthasbeen
PC = production capacity of the fryer, lb/h (kg/h),
specified to be no greater than 610% based on at least three
W = total weight of food cooked during heavy-load cook-
test runs.
ing test, lb (kg), and
t = total time of heavy-load cooking test, min. 12.1.1.2 The repeatability of each remaining reported pa-
rameter is being determined.
11.9.5 Calculate production rate (lb/h (kg/h)) for the light-
12.1.2 Reproducibility (Multiple Laboratories):
load, and if applicable, the extra-heavy load tests using the
12.1.2.1 The interlaboratory precision of the procedure in
relationship from 11.9.4, where W is the total weight of food
thistestmethodformeasuringeachreportedparameterisbeing
cookedduringthetestrunandtisthetotaltimeofthetestrun.
determined.
11.9.6 Determine the average frying medium recovery time
for the heavy-, light-load, and if applicable, the extra-heavy
12.2 Bias—No statement can be made concerning the bias
load tests. Also report the cook time for the heavy- and
of the procedures in this test method because there are no
light-load, and if applicable, the extra-heavy load tests.
accepted reference values for the parameters reported.
12. Precision and Bias
13. Keywords
12.1 Precision:
13.1 efficiency; energy; fryer; performance; production ca-
12.1.1 Repeatability (Within Laboratory, Same Operator
and Equipment): pacity; test method; throughput
ANNEXES
(Mandatory Information)
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
NOTE A1.1—This procedure is based on the ASHRAE method for TABLE A1.1 Uncertainty Factors
determining the confidence interval for the average of several test results
Test Results, n Uncertainty Factor, Cn
(ASHRAE Guideline 2-1986 (RA90)). It should only be applied to test
3 2.48
results that have been obtained within the tolerances prescribed in this
4 1.59
method (for example, thermocouples calibrated and the appliance operat-
5 1.24
ing within 5% of rated input during the test run).
6 1.05
7 0.92
8 0.84
A1.1 For the cooking-energy efficiency and production
9 0.77
capacityresults,theuncertaintyintheaveragesofatleastthree
10 0.72
testrunsisreported.Foreachloadingscenario,theuncertainty
of the cooking-energy efficiency and production capacity must
benogreaterthan 610%beforeanyoftheparametersforthat
NOTE A1.2—Section A1.5 shows how to apply this procedure.
loading scenario can be reported.
A1.4.1 Step 1—Calculate the average and the standard
deviation for the test result (cooking-energy efficiency or
A1.2 Theuncertaintyinareportedresultisameasureofits
productioncapacity)usingtheresultsofthefirstthreetestruns,
precision. If, for example, the production capacity for the
as follows:
appliance is 30 lb/h (13.6 kg/h), the uncertainty must not be
A1.4.1.1 The formula for the average (three test runs) is as
greater than 63 lb/h (61.4 kg/h). Thus, the true production
follows:
capacity is between 27 and 33 lb/h (12.2 and 15 kg/h). This
interval is determined at the 95% confidence level, which
Xa 5 3 X 1X 1X (A1.1)
S D ~ !
3 1 2 3
means that there is onlya1in20 chance that the true 3
production capacity could be outside of this interval.
where:
Xa = average of results for three test runs, and
A1.3 Calculating the uncertainty not only guarantees the
X,X,X = results for each test run.
maximumuncertaintyinthereportedresults,butisalsousedto 1 2 3
determine how many test runs are needed to satisfy this
A1.4.1.2 The formula for the sample standard deviation
requirement. The uncertainty is calculated from the standard
(three test runs) is as follows:
deviation of three or more test results and a factor from Table
S 5 ~1/=2! 3=~A 2 B ! (A1.2)
3 3 3
A1.1,whichliststhenumberoftestresultsusedtocalculatethe
average. The percent uncertainty is the ratio of the uncertainty
where:
to the average expressed as a percent.
S = standard deviation of results for three test runs,
2 2 2
A =(X ) +(X ) +(X ) , and
3 1 2 3
A1.4 Procedure:
---------------------- P
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