1、Designation: F 1964 99 (Reapproved 2005)An American National StandardStandard Test Method forPerformance of Pressure and Kettle Fryers1This standard is issued under the fixed designation F 1964; the number immediately following the designation indicates the year oforiginal adoption or, in the case o
2、f revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method evaluates the energy consumption andcooking performance of pressure and kett
3、le fryers. The foodservice operator can use this evaluation to select a fryer andunderstand its energy efficiency and production capacity.1.2 This test method is applicable to floor model natural gasand electric units with a 25 to 70-lb oil capacity.1.3 The fryer can be evaluated with respect to the
4、 following:1.3.1 Energy input rate (10.2),1.3.2 Preheat energy and time (10.4),1.3.3 Idle energy rate (10.5),1.3.4 Pilot energy rate (10.6, if applicable),1.3.5 Cooking energy rate and efficiency (10.9), and1.3.6 Production capacity (10.9).1.4 The values stated in inch-pound units are to be regarded
5、as standard. The SI units given in parentheses are for informa-tion only.1.5 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 and health practices and determine
6、the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ANSI Standard:2ANSI Z83.11 Gas Food Service Equipment2.2 AOAC Standard:3AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products2.3 ASHRAE Standard:4ASHRAE 2-1986 (RA90) Engineer
7、ing Analysis of Experi-mental Data3. Terminology3.1 Definitions:3.1.1 kettle fryer, nan appliance with a deep cookingcontainer containing oil or fat at such a depth that the cookingfood is essentially supported by displacement of the cookingfluid rather than by the bottom of the vessel.3.1.2 pressur
8、e fryer, nan appliance with a deep kettlecontaining oil or fat and covered by a heavy, gasketed lid witha pressure valve; the appliance kettle operates between 10 and12 psig.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold zone, nthe volume in the fryer below theheating elements or heat
9、 exchanger surface designed to remaincooler than the cook zone.3.2.2 cooking energy, ntotal energy consumed by thefryer as it is used to cook breaded chicken product underheavy- and light-load conditions.3.2.3 cooking energy effciency, nquantity of energy im-parted to the chicken during the cooking
10、process expressed asa percentage of the quantity of energy input to the fryer duringthe heavy- and light-load tests.3.2.4 cooking energy rate, naverage rate of energy con-sumed by the fryer while cooking a heavy or light load ofchicken.3.2.5 cook zone, nthe volume of oil in which food iscooked.3.2.6
11、 energy input rate, npeak rate at which a fryerconsumes energy (Btu/h or kW), typically reflected duringpreheat.3.2.7 idle energy rate, naverage rate of energy consumed(Btu/h or kW) by the fryer while holding or idling the fryingmedium at the thermostat(s) set point.3.2.8 pilot energy rate, naverage
12、 rate of energy consump-tion (Btu/h) by a fryers continuous pilot (if applicable).3.2.9 preheat energy, namount of energy consumed (Btuor kWh) by the fryer while preheating the frying medium fromambient room temperature to the calibrated thermostat(s) setpoint.1This test method is under the jurisdic
13、tion of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2005. Published October 2005. Originallyapproved in 1999. Last previous edition approved in 1999 as F 1964 99.2Available fro
14、m American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.3Available from the Association of Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHR
15、AE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.10 preheat rate, nthe average rate (F/min) at whichthe frying medium temperature is heated from ambient tem-perature to the fryers cali
16、brated thermostat(s) set point.3.2.11 preheat time, ntime required for the frying mediumto preheat from ambient room temperature to the calibratedthermostat(s) set point.3.2.12 production capacity, nmaximum rate (lb/h) atwhich a fryer can bring the specified food product to a specifiedcooked conditi
17、on.3.2.13 production rate, naverage rate (lb/h) at which afryer brings the specified food product to a specified cookedcondition; does not necessarily refer to maximum rate.3.2.13.1 DiscussionProduction rate varies with theamount of food being cooked.3.2.14 uncertainty, nmeasure of systematic and pr
18、ecisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 The fryer under test is connected to the appropriate,metered energy source. The measured energy input rate isdetermined and checked against the rated input before continu-ing
19、with testing.4.2 The frying medium temperature in the cook zone ismonitored at a location chosen to represent the averagetemperature of the frying medium while the fryer is idled at325F. Fryer temperature calibration to 325F is achieved atthe location representing the average temperature of the fryi
20、ngmedium.4.3 The preheat energy and time and idle energy rate aredetermined while the fryer is operating with the thermostat(s)set at a calibrated 325F. The rate of pilot energy consumptionalso is determined, when applicable, to the fryer under test.4.4 Energy consumption and time are monitored whil
21、e thefryer is used to cook breaded, 8-piece-cut frying chicken to a27 6 2 % weight loss with the thermostats set at a calibrated325F. Cooking energy efficiency, cooking energy rate, andproduction rate are determined for heavy- and light-load tests.Production capacity is based on the heavy-load test.
22、5. Significance and Use5.1 The energy input rate test is used to confirm that thefryer under test is operating in accordance with its nameplaterating.5.2 Fryer temperature calibration is used to ensure that thefryer being tested is operating at the specified temperature.Temperature calibration also
23、can be used to evaluate andcalibrate the thermostat control dial.5.3 Preheat energy and time can be used by food serviceoperators to manage their restaurants energy demands, and toestimate the amount of time required for preheating a fryer.5.4 Idle energy rate and pilot energy rate can be used toest
24、imate energy consumption during noncooking periods.5.5 Preheat energy, idle energy rate, pilot energy rate, andheavy- and light-load cooking energy rates can be used toestimate the fryers energy consumption in an actual foodservice operation.5.6 Cooking energy efficiency is a direct measurement offr
25、yer efficiency at different loading scenarios. This informationcan be used by food service operators in the selection of fryers,as well as for the management of a restaurants energydemands.5.7 Production capacity is used by food service operators tochoose a fryer that matches their food output requi
26、rements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured gas volume tostandard conditions. The barometer shall have
27、 a resolution of0.2 in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per linear foot of active hood length. This hood
28、shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup air shall be delivered through the faceregisters or from the space, or both.6.4 Convection Drying Oven, with temperature controlled at215 to 220F, used to
29、 determine moisture content of both theraw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.6 Fry Basket, chrome-plated steel construction, suppliedby the manufacturer of the fryer under
30、 test.At least two basketsare required to test each pressure fryer according to thisstandard.6.7 Gas Meter, for measuring the gas consumption of afryer, shall be a positive displacement type with a resolution ofat least 0.01 ft3and a maximum uncertainty no greater than1 % of the measured value for a
31、ny demand greater than 2.2ft3/h. If the meter is used for measuring the gas consumed bythe pilot lights, it shall have a resolution of at least 0.01 ft3anda maximum uncertainty no greater than 2 % of the measuredvalue.6.8 Pressure Gage, for monitoring gas pressure, with arange from 0 to 15 in. H2O,
32、a resolution of 0.5 in. H2O, and amaximum uncertainty of 1 % of the measured value.6.9 Stopwatch, with a 1-s resolution.6.10 Temperature Sensor, for measuring natural gas tem-perature in the range from 50 to 100F with an uncertainty of61F.6.11 Thermocouple(s), Teflonyinsulated, 24 gage, Type Tor Typ
33、e K thermocouples capable of immersion with a rangefrom 50 to 400F and an uncertainty of 61F.6.12 Thermocouple Probe(s), “fast response” Type T orType K thermocouple probe,116 in. or smaller diameter, witha 3s response time, capable of immersion with a range from30 to 250F and an uncertainty of 61F.
34、6.13 Watt-Hour Meter, for measuring the electrical energyconsumption of a fryer, shall have a resolution of at least 10W/h and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atlea
35、st 10 W/h and a maximum uncertainty no greater than 10 %.F 1964 99 (2005)27. Reagents and Materials7.1 Enriched FlourOrder a sufficient quantity of all-purpose, enriched white flour to conduct the heavy- andlight-load tests.7.2 Chicken PiecesOrder sufficient quantity of eight-piece-cut, 234-lb indiv
36、idually quick-frozen (IQF) frying chick-ens to conduct the heavy- and light-load cooking tests.7.3 Cooling RacksStainless steel construction, measuring18 by 26 in. with 1-in. high feet, to be used for draining thawedchicken.7.4 Dipping Solution8 % (by weight) salt water solutionat 75F.7.5 BucketFood
37、 grade, 5-gal bucket for coating thechicken pieces in a dipping solution.7.6 Breading Bin, or Food Storage Boxmade from food-grade plastic, measuring 18 by 26 by 9 in. for coating thechicken pieces in flour breading.7.7 Frying MediumShall be partially hydrogenated,100 % pure vegetable oil. New fryin
38、g medium shall be used foreach fryer tested in accordance with this test method. The newfrying medium that has been added to the fryer for the first timeshall be heated to 325F at least once before any test isconducted.NOTE 1Generic partially hydrogenated all vegetable oil (soybean oil)has been show
39、n to be an acceptable product for testing.7.8 Sheet PansMeasuring 18 by 26 by 1 in., for use inholding the thawed chicken.7.9 TongsHeavy-duty, 15-in. tongs for holding hot piecesof chicken.8. Sampling of Test Units8.1 FryerA representative production model shall beselected for performance testing.9.
40、 Preparation of Apparatus9.1 Install the appliance in accordance with the manufactur-ers instructions under a 4-ft deep canopy exhaust hoodmounted against the wall with the lower edge of the hood 6 ft,6 in. from the floor. Position the fryer with the front edge offrying medium inset 6 in. from the f
41、ront edge of the hood at themanufacturers recommended working height. The length ofthe exhaust hood and active filter area shall extend a minimumof 6 in. past the vertical plane of both sides of the fryer. Inaddition, both sides of the fryer shall be a minimum of 3 ftfrom any side wall, side partiti
42、on, or other operating appliance.Adrip station positioned next to the fryer is recommended. Theexhaust ventilation rate shall be based on 300 cfm per linearfoot of hood length. The associated heating or cooling systemshall be capable of maintaining an ambient temperature of 756 5F within the testing
43、 environment when the exhaust systemis operating.9.2 Connect the fryer to a calibrated energy test meter. Forgas installations, a pressure regulator shall be installed down-stream from the meter to maintain a constant pressure of gasfor all tests. Both the pressure and temperature of the gassupplied
44、 to a fryer, as well as the barometric pressure, shall berecorded during each test so that the measured gas flow can becorrected to standard conditions. For electric installations, avoltage regulator may be required to maintain a constant“nameplate” voltage during tests if the voltage supply is notw
45、ithin 62.5 % of the manufacturers nameplate voltage.9.3 For a gas fryer, adjust (during maximum energy input)the gas supply pressure downstream from the fryers pressureregulator to within 62.5 % of the operating manifold pressurespecified by the manufacturer. Make adjustments to the fryerfollowing t
46、he manufacturers recommendations for optimizingcombustion. Proper combustion may be verified by measuringair-free carbon monoxide (CO) in accordance with AN-SI Z83.11.9.4 For an electric fryer, confirm (while the fryer elementsare energized) that the supply voltage is within 62.5 % of theoperating v
47、oltage specified by the manufacturer. Record thetest voltage for each test.NOTE 2This test method is intended to evaluate the performance of afryer at its rated gas pressure or electric voltage. If an electric fryer is rateddual voltage (that is, designed to operate at either 208 or 240 V with nocha
48、nge in components), the voltage selected by the manufacturer or tester,or both, shall be reported. If a fryer is designed to operate at two voltageswithout a change in the resistance of the heating elements, the perfor-mance of the fryer (for example, preheat time) may differ at the twovoltages.9.5
49、Make fryer ready for use in accordance with themanufacturers instructions. Clean fryer by “boiling” with themanufacturers recommended cleaner and water and thenrinsing the inside of the fry pot thoroughly.9.6 To prepare the fryer for temperature calibration, attachan immersion-type thermocouple in the fry pot before begin-ning any tests. The thermocouple used to calibrate the fryershall be located within 1 in. of the tip of the thermostat probe.If it is not possible to locate a thermocouple near the thermostatprobe, position
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