ASTM F1963-2005(2011) Standard Specification for Deep-Fat Fryers Gas or Electric Open《燃气或电敞口式深油煎锅的标准规格》.pdf

1、Designation: F1963 05 (Reapproved 2011)An 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 r

2、evision, 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.1. Scope1.1 This specification covers commercial deep fat fryerswhich use electricity or gas as the heat sour

3、ce. 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 information only.1.3 This standard does not purport to addre

4、ss all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice

5、for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1361 Test Method for Performance of Open Deep FatFryersF2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Standards:3NS

6、F/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 Inspectionby AttributesANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fry-ers2.3 Military Standards (Supp

7、lementary Requirements):4MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipmentMIL-STD-461 Requirements for the Control of Electro-magnetic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for Shipboard Sys-tems, Section 300A, Electric Power, Alternating

8、Current3. 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 food product into the cooking medium, andautomatically raises the basket after a preset cooking t

9、ime 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 energy in the heating element(s) is transferred tothe edible oils or fats in the cooking vessel which

10、 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 medium or a perforated container or wire wovenbasket immersed in the cooking fluid rather than by th

11、e bottomof the vessel. The temperature of the cooking medium ismaintained automatically by a temperature controlling deviceat a level selected by an operator.3.1.3 fryer filter, nintegral or adjacent optional accessoryto the deep fat fryer that is used to provide filtration of edibleoils or fats use

12、d 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 in direct contact with the food product. Thecooking medium is placed to such a depth w

13、ithin the cookingvessel that food product to be cooked is supported essentially1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Oct. 1, 2011. P

14、ublished January 2012. Originallyapproved in 1999. Last previous edition approved in 2005 as F1963 05. DOI:10.1520/F1963-05R11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information

15、, 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 Documents Order Desk, DODSSP, Bldg. 4,Section D, 700 Robbins Ave., Philadelphia, PA 19111-5098,

16、 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 http:/dsp.dla.mil.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Cons

17、hohocken, PA 19428-2959, United States.by displacement of the cooking medium or a perforatedcontainer or wire woven basket immersed in the cooking fluidrather than by the bottom of the vessel. The temperature of thecooking medium is maintained automatically by a temperaturecontrolling device at a le

18、vel 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 Type 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-mount

19、ed, stationary-leg.4.1.2 Size:4.1.2.1 Size A, 20-lb cooking capacity (fryers having acapacity of 20 to 29 lb).4.1.2.2 Size B, 30-lb cooking capacity (fryers having acapacity of 30 to 49 lb).4.1.2.3 Size C, 50-lb cooking capacity (fryers having acapacity of 50 to 74 lb).4.1.2.4 Size D, 75-lb cooking

20、capacity (fryers having acapacity of 75 to 99 lb).4.1.2.5 Size E, 100-lb cooking capacity (fryers having acapacity of 100 to 124 lb).4.1.2.6 Size F, 125-lb 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

21、 the most common sizes usedin the industry.4.1.3 Grade:4.1.3.1 Grade 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 Grad

22、e 4, carbon-steel cooking vessel and stainlesssteel exterior.4.1.4 Style: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 l

23、ift mechanism.4.1.5.2 Class 2, with automatic basket lift mechanism.5. 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, a

24、nd5.1.7 Class.5.2 The following options should be reviewed, and, if anyare 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 character

25、istics of the fryer(s):voltage, frequency, phase, kW input or amp load, 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 desiredigniti

26、on system as one of the following:5.2.4.1 Standing pilot,5.2.4.2 Automatic 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

27、fryer filter requires heaters; and the5.2.5.3 Electrical power supply 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 t

28、he basketlift mechanism including voltage, frequency, (typically singlephase), 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

29、; or,5.2.8.3 Solid state computer style.5.2.9 When a thermostat shunt 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

30、;5.2.10 When other than two half-size baskets are required;5.2.11 On 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, commer-cial, domestic packaging is required, specify packaging re-quirements.5.2.

31、13 Specify when special or supplementary require-ments, such as inspections, accessories, mounting patterns,utility connections, etc., are required.5.2.14 When specified, the purchaser shall be furnishedcertification that samples representing each lot have either beentested or inspected as directed

32、in this specification and therequirements have been met. 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

33、and ANSI/UL 197 or ANSI Z83.11.F1963 05 (2011)26.2 Cooking VesselThe cooking 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

34、 steel.7. Design and Construction7.1 GeneralFryer(s) shall conform NSF/ANSI 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 flo

35、or to the top of thecooking vessel for Types 3 and 4 fryers shall not exceed 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 liq

36、uefied. The filter shall be eitherintegral with the fryer(s) cabinet or 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 cookin

37、g medium.7.1.3 CoversWhen specified, the fryer shall be suppliedwith a cover. 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

38、.7.1.5 Thermostat Shunt BypassWhen specified, a thermo-stat shunt bypass 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 press

39、ed,the primary control thermostat is rendered inoperative, allow-ing the 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

40、, B, or C)Elements are to be inserted into or around the cooking vessel.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

41、cooking vessel.(2) Style BHeating elements of Style B shall swing upout 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

42、off shall beprovided to disconnect power to the elements.7.1.6.2 Style CHeating 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

43、otherwise specified, the fryer(s) is tobe provided with two half-size baskets. 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 shee

44、t metal or woven or welded wire with materialsas specified in 6.1. Spacing 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 AN

45、SI/Z83.11 and NSF/ANSI 4 shall be alisting in a third-party certification 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 c

46、ounter use.7.1.9.2 Type 2Fryers of Type 2 shall be designed to dropinto 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

47、 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 by

48、the purchaser in the order.7.1.9.5 Controls:(1) ThermostatThe fryer(s) shall be provided with anadjustable thermostat for controlling the temperature of thecooking medium. The thermostat shall be of the type specifiedin the order: hydraulic, solid state, or solid state computer. Thethermostat shall

49、have an “OFF” position, or it may have aseparate “ON/OFF” switch.7.1.9.6 Basket-Lift Mechanism (Class 2)Class 2 fryersshall be provided with an adjustable timing device or a manualswitch for activating each basket. The timer shall be adjustableto at least a maximum of 15 min, with a minimum adjustmentto at least 1 min.7.1.10 DrainNonremovable cooking vessels, or remov-able cooking vessels without handles shall be provided with adraining means of at least 1-in. nominal pipe size.8. Performance Requirements8.1 When specified, a production model of t