ASTM F1963-05(2017)e1 Standard Specification for Deep-Fat Fryers, Gas or Electric, Open.pdf

1、Designation: F1963 05 (Reapproved 2017)1An American National StandardStandard Specification forDeep-Fat Fryers, Gas or Electric, Open1This standard is issued under the fixed designation F1963; the number immediately following the designation indicates the year oforiginal adoption or, in the case of

2、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.1NOTEEditorial corrections made throughout in November 2017.1. Scope1.1 This specification covers commercial

3、 deep fat fryerswhich use electricity or gas as the heat source. These units alsoare known as fryers and are for use in commercial andinstitutional food service establishments.1.2 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are providedfor

4、 information only.1.3 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 limita

5、tions prior to use.1.4 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 T

6、echnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1361 Test Method for Performance o

7、f Open Deep FatFryersF2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Standards:3NSF/ANSI 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport EquipmentANSI/UL 197 Commercial Electric Cooking AppliancesANSI Z1.4 Sampling Procedures and Tables for Inspect

8、ionby AttributesANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers2.3 Military Standards (Supplementary Requirements):4MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipmentMIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL

9、-STD-1399/300 Interface Standard for ShipboardSystems, Section 300A, Electric Power, Alternating Cur-rent3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 basket lift mechanism, na device, provided as anaccessory to a fryer, which, when activated, automaticallylowers a basket of

10、 food product into the cooking medium, andautomatically raises the basket after a preset cooking time haselapsed.3.1.2 electric open deep fat fryer, nappliance with anelectric resistive heating element or elements, or electricinduction type heating elements, inside or around a cookingvessel. The ene

11、rgy in the heating element(s) is transferred tothe edible oils or fats in the cooking vessel which are in directcontact with the food product. The cooking medium is placedto such a depth within the cooking vessel that food product tobe cooked is essentially supported by displacement of thecooking me

12、dium or a perforated container or wire wovenbasket immersed in the cooking fluid rather than by the bottomof the vessel. The temperature of the cooking medium is1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommitt

13、ee F26.02 onCooking and Warming Equipment.Current edition approved Nov. 1, 2017. Published December 2017. Originallyapproved in 1999. Last previous edition approved in 2011 as F1963 05 (2011).DOI: 10.1520/F1963-05R17E01.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact

14、ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from Standardization Do

15、cuments Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098, or AcquisitionStreamlining and Standardization Information System (ASSIST) which is theofficial source of all documents listed in the DoD index of Specifications andStandards. The ASSIST can be located at h

16、ttp:/dsp.dla.mil.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 theDev

17、elopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.1maintained automatically by a temperature controlling deviceat a level selected by an operator.3.1.3 fryer filter, nintegral or adjacent optional access

18、oryto the deep fat fryer that is used to provide filtration of edibleoils or fats used in cooking.3.1.4 gas open deep fat fryer, nappliance that utilizes theheat released from the combustion of a gaseous fuel to heatedible oils or fats in a cooking vessel. The oils or fats in thecooking vessel are i

19、n direct contact with the food product. Thecooking medium is placed to such a depth within the cookingvessel that food product to be cooked is supported essentiallyby displacement of the cooking medium or a perforatedcontainer or wire woven basket immersed in the cooking fluidrather than by the bott

20、om of the vessel. The temperature of thecooking medium is maintained automatically by a temperaturecontrolling device at a level selected by an operator.4. Classification4.1 Open deep fat fryers covered by this specification areclassified by type, size, grade, style, and class.4.1.1 Type:4.1.1.1 Typ

21、e 1, for counter top use.4.1.1.2 Type 2, drop-in.4.1.1.3 Type 3, floor-mounted, portable-castered.4.1.1.4 Type 4, floor-mounted, stationary-leg.4.1.2 Size:4.1.2.1 Size A, 20-lb (9 kg) cooking capacity fryers havinga capacity of 20 to 29 lb (9 to 13 kg).4.1.2.2 Size B, 30-lb (14 kg) cooking capacity

22、fryers havinga capacity of 30 to 49 lb (14 to 22 kg).4.1.2.3 Size C, 50-lb (23 kg) cooking capacity fryers havinga capacity of 50 to 74 lb (23 to 36 kg).4.1.2.4 Size D, 75-lb (34 kg) cooking capacity fryers havinga capacity of 75 to 99 lb (34 to 45 kg).4.1.2.5 Size E, 100-lb (45 kg) cooking capacity

23、 fryershaving a capacity of 100 to 124 lb (45 to 56 kg).4.1.2.6 Size F, 125-lb (57 kg) cooking capacity and higher.NOTE 1This specification does not purport to address all of the sizesthat may be available, but it is an overview of the most common sizes usedin the industry.4.1.3 Grade:4.1.3.1 Grade

24、1, stainless-steel cooking vessel and stainlesssteel exterior.4.1.3.2 Grade 2, stainless-steel cooking vessel and coatedcarbon steel exterior.4.1.3.3 Grade 3, carbon-steel cooking vessel and coatedcarbon steel exterior.4.1.3.4 Grade 4, carbon-steel cooking vessel and stainlesssteel exterior.4.1.4 St

25、yle:4.1.4.1 Style A, fixed electric heating elements.4.1.4.2 Style B, swing-up electric heating elements.4.1.4.3 Style C, induction heating elements.4.1.4.4 Style D, gas fired.4.1.5 Class:4.1.5.1 Class 1, without automatic basket lift mechanism.4.1.5.2 Class 2, with automatic basket lift mechanism.5

26、. Ordering Information5.1 An order for a fryer(s) under this specification shallspecify the following:5.1.1 ASTM specification number and date of issue,5.1.2 Quantity to be furnished,5.1.3 Type,5.1.4 Size,5.1.5 Grade,5.1.6 Style, and5.1.7 Class.5.2 The following options should be reviewed, and, if a

27、nyare desired, they also should be included in the order:5.2.1 When Federal/Military procurement(s) is involved,refer to the supplementary requirements section at the end ofthis specification.5.2.2 Electrical power supply characteristics of the fryer(s):voltage, frequency, phase, kW input or amp loa

28、d, as applicable;5.2.3 On gas fired fryers, (Style D), the type of gas the fryeris equipped for natural, propane, or other, (specify density,Btu/ft3, and constituents).5.2.4 On gas fired fryers, (Style D), specify the desiredignition system as one of the following:5.2.4.1 Standing pilot,5.2.4.2 Auto

29、matic ignition system, or,5.2.4.3 Other.5.2.5 When a fryer filter is required, specify the following:5.2.5.1 Whether the fryer filter is to be integral with thefryer(s) cabinet or mounted in an adjacent cabinet;5.2.5.2 Whether the fryer filter requires heaters; and the5.2.5.3 Electrical power supply

30、 characteristics of the filterincluding voltage, frequency, (typically single phase), andmaximum amp load, as required.5.2.6 When basket lift mechanism is required, (Class 2),specify the electrical power supply characteristics of the basketlift mechanism including voltage, frequency, (typically sing

31、lephase), and maximum amp load, as required.5.2.7 When a cover(s) is required;5.2.8 Whether the temperature regulating thermostat is to beof one of the following styles:5.2.8.1 Hydraulically actuated style;5.2.8.2 Solid state style; or,5.2.8.3 Solid state computer style.5.2.9 When a thermostat shunt

32、 bypass is required forbypassing the temperature regulating thermostat for the pur-pose of testing the high limit thermostat, specify the uniquerequirements of the thermostat shunt bypass and its associatedindicators, as applicable;5.2.10 When other than two half-size baskets are required;5.2.11 On

33、Type 4 fryers, when bolt down flanges arerequired, specify the number and size of holes in the flanges.5.2.12 When other than manufacturers standard,commercial, domestic packaging is required, specify packag-ing requirements.5.2.13 Specify when special or supplementaryrequirements, such as inspectio

34、ns, accessories, mountingpatterns, utility connections, etc., are required.5.2.14 When specified, the purchaser shall be furnishedcertification that samples representing each lot have either beenF1963 05 (2017)12tested or inspected as directed in this specification and therequirements have been met.

35、 When specified, a copy of thecertification, or test results, or both, shall be furnished to thepurchaser.6. Material6.1 GeneralMaterials used in the construction of opendeep fat fryers shall conform with the applicable provisions ofNSF/ANSI 4 and ANSI/UL 197 or ANSI Z83.11.6.2 Cooking VesselThe coo

36、king vessel shall be con-structed of carbon steel (Grade 3 or 4), or stainless steel (Grade1or2).6.3 CabinetThe cabinet shall be constructed of the fol-lowing:6.3.1 Grades 1 and 4Stainless steel.6.3.2 Grades 2 and 3Coated carbon steel.7. Design and Construction7.1 GeneralFryer(s) shall conform NSF/A

37、NSI 4. Electricfryers, (Styles A through C) shall conform to ANSI/UL 197.Gas fryers (Style D) shall conform to ANSI/Z83.11. The fryersshall be delivered assembled and ready for connection toenergy source. The height from the floor to the top of thecooking vessel for Types 3 and 4 fryers shall not ex

38、ceed 37 in.,(939.8 mm).7.1.1 Fryer FiltersWhen specified, a fryer filter shall beprovided for filtering of the used cooking medium. Whenspecified, the fryer filter shall be supplied with heaters forkeeping the cooking medium liquefied. The filter shall be eitherintegral with the fryer(s) cabinet or

39、mounted in an adjacentcabinet, as specified in the purchasers order.7.1.2 Basket Lift MechanismA Class 2 fryer shall beprovided with an automatic basket lift assembly for loweringand raising the basket into and out of the cooking medium.7.1.3 CoversWhen specified, the fryer shall be suppliedwith a c

40、over. Cover design shall be such that there is nopermanent distortion as a result of normal use.7.1.4 Temperature Regulating ThermostatThe tempera-ture regulating thermostat shall be of the style specified by thepurchasers order.7.1.5 Thermostat Shunt BypassWhen specified, a thermo-stat shunt bypass

41、 shall be included in the design of the controlcircuitry, for the purpose of testing the high limit thermostat.The bypass assembly shall be operated by pressing and holdinga switch of the momentary type. When the switch is pressed,the primary control thermostat is rendered inoperative, allow-ing the

42、 cooking medium to heat to the point where the fryershigh limit thermostat is activated. The thermostat shunt bypasscircuit shall conform to the applicable requirements ofANSI/UL 197.7.1.6 Heating SourceElectric Fryers (Styles A, B, or C)Elements are to be inserted into or around the cooking vessel.

43、7.1.6.1 Styles A and BHeating elements of Styles A and Bfryers shall be of the enclosed resistive type having hightemperature corrosion resistant alloy sheaths.(1) Style AHeating elements of Style A fryers are to befixed to the cooking vessel.(2) Style BHeating elements of Style B shall swing upout

44、of the cooking vessel. Style B fryers shall have a device tohold or lock the heating elements in the raised position. Whenheating elements on Style B fryers are not designed to operateout of the cooking medium, an automatic cut off shall beprovided to disconnect power to the elements.7.1.6.2 Style C

45、Heating elements of Style C fryers shallincorporate inductive heating elements.7.1.6.3 Gas Fryers (Style D), are to be equipped to burn thegas specified. The ignition system shall be as specified in theorder.7.1.7 BasketsUnless otherwise specified, the fryer(s) is tobe provided with two half-size ba

46、skets. The length and exteriordimensions of the baskets are to be such as to allow bothbaskets to fit side by side in the cooking vessel. The baskets areto be equipped with handles. Baskets are to be fabricated ofperforated sheet metal or woven or welded wire with materialsas specified in 6.1. Spaci

47、ng between wires is to be no greaterthan 0.25 in. (6.35 mm) for wire baskets. Holes for perforatedbaskets shall be no greater than 0.25-in. (6.35-mm) diameter.7.1.8 Proof of ComplianceEvidence of compliance withANSI/UL 197 or ANSI/Z83.11 and NSF/ANSI 4 shall be alisting in a third-party certificatio

48、n agency listing book, or acertified test report from a nationally-recognized testing labo-ratory acceptable to the purchaser.7.1.9 General by Type:7.1.9.1 Type 1Fryers of Type 1 shall be contained in acabinet and designed for counter use.7.1.9.2 Type 2Fryers of Type 2 shall be designed to dropinto

49、a countertop cutout or a frame.7.1.9.3 Type 3Fryers of Type 3 shall be contained in acabinet and mounted on a minimum of four casters. Unlessotherwise specified, the front casters are to be provided withlocking wheels, while the rear casters are to be of the lockingor non-locking type.7.1.9.4 Type 4Fryers of Type 4 shall be contained in acabinet and mounted on legs. Unless otherwise specified, legsshall be of the adjustable type. If legs with bolt down flangesare required, the size and number of holes shall be specified bythe purchaser in the ord