1、Designation: F 1361 07An American National StandardStandard Test Method forPerformance of Open Deep Fat Fryers1This standard is issued under the fixed designation F 1361; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、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 covers the evaluation of the energyconsumption and cooking performance of open, deep fat fryers.The
3、food service operator can use this evaluation to select afryer and understand its energy efficiency and productioncapacity.1.2 This test method is applicable to both counter and floormodel gas and electric units with nominal frying mediumcapacity less than 60 lb (27 kg). For large vat fryers with an
4、ominal frying medium capacity greater than 60 lb (27 kg),refer to Test Method F 2144.1.3 The fryer can be evaluated with respect to the following(where applicable):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),1.3.5 C
5、ooking energy rate and efficiency (10.10), and1.3.6 Production capacity and frying medium temperaturerecovery time (10.10).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a fryer, such asthe significance of a high energy input design on mai
6、ntenanceof temperature within the cooking zone of the fryer.1.5 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 This standard does not purport to address all of thesafety concerns, if any, associated with its use. I
7、t 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:2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relati
8、ve Density of Gaseous FuelsF 2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Document:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1
9、open, deep fat fryer, n(hereafter referred to as fryer)an appliance, including a cooking vessel, in which oils areplaced to such a depth that the cooking food is essentiallysupported by displacement of the cooking fluid rather than bythe bottom of the vessel. Heat delivery to the cooking fluidvaries
10、 with fryer models.3.1.2 test method, na definitive procedure for the identi-fication, measurement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, orservice that produces a test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 co
11、ld zone, nthe volume in the fryer below theheating element or heat exchanger surface designed to remaincooler than the cook zone.3.2.2 cook zone, nthe volume of oil in which the fries arecooked. Typically, the entire volume from just above theheating element(s) or heat exchanger surface to the surfa
12、ce ofthe frying medium.3.2.3 cooking energy, ntotal energy consumed by thefryer as it is used to cook french fries under heavy- andlight-load conditions.3.2.4 cooking-energy effciency, nquantity of energy tothe French fries during the cooking process expressed as apercentage of the quantity of energ
13、y input to the fryer duringthe heavy- and light-load tests.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Feb. 1, 2007. Published March 2007
14、. Originallyapproved in 1991. Last previous edition approved in 2005 as F 1361 05.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary pag
15、e onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from the American Society of Heating, Refrigeration, and AirConditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.1Copyright ASTM International
16、, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.5 cooking energy rate, naverage rate of energy con-sumed by the fryer while “cooking” a heavy- or light-load ofFrench fries.3.2.6 idle energy rate, naverage rate of energy consumed(Btu/h (kJ/h) or kW) by the fr
17、yer while “holding” or “idling”the frying medium at the thermostat(s) set point.3.2.7 measured energy input rate, npeak rate at which afryer consumes energy, typically reflected during preheat.3.2.8 pilot energy rate, naverage rate of energy consump-tion (Btu/h (kJ/h) by a fryers continuous pilot (i
18、f applicable).3.2.9 preheat energy, namount of energy consumed (Btu(kJ) or kWh) by the fryer while preheating the frying mediumfrom ambient room temperature to the calibrated thermostat(s)set point.3.2.10 preheat time, ntime required for the frying mediumto preheat from ambient room temperature to t
19、he calibratedthermostat(s) set point.3.2.11 production capacity, nmaximum rate (lb/h (kg/h)at which a fryer can bring the specified food product to aspecified “cooked” condition.3.2.12 production rate, naverage rate (lb/h (kg/h) atwhich a fryer brings the specified food product to a specified“cooked
20、” condition. Does not necessarily refer to maximumrate. Production rate varies with the amount of food beingcooked.3.2.13 recovery time, nthe time from the removal of thefry basket containing the French fries until the cookingmedium is back up to within 10F (5.56C) of the settemperature and the frye
21、r is ready to be reloaded.3.2.14 test, na set of six loads of French fries cooked in aprescribed manner and sequential order.3.2.15 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test MethodNOTE
22、1All of the fryer tests shall be conducted with the fryerinstalled under a wall-mounted canopy exhaust ventilation hood that shalloperate at an air flow rate based on 300 cfm per linear foot (460 L/s perlinear metre) of hood length. Additionally, an energy supply meeting themanufacturers specificati
23、ons shall be provided for the gas or electric fryerunder test.4.1 The fryer under test is connected to the appropriatemetered energy source. The measured energy input rate isdetermined and checked against the rated input before continu-ing with testing.4.2 The frying-medium temperature in the cook z
24、one of thefryer is monitored at a location chosen to represent the averagetemperature of the frying-medium while the fryer is “idled” at350F (177C). Fryer temperature calibration to 350F (177C)is achieved at the location representing the average temperatureof the frying medium.4.3 The preheat energy
25、 and time, and idle-energy consump-tion rate are determined while the fryer is operating with thethermostat(s) set at a calibrated 350F (177C). The rate ofpilot energy consumption also is determined when applicableto the fryer under test.4.4 Energy consumption and time are monitored while thefryer i
26、s used to cook six loads of frozen,14-in. (6-mm)shoestring potatoes to a condition of 30 6 1 % weight loss withthe thermostat set at a calibrated 350F (177C). Cooking-energy efficiency is determined for heavy- and light-load testconditions. Production capacity is based on the heavy-load test.5. Sign
27、ificance and Use5.1 The measured energy input rate test is used to confirmthat the fryer under test is operating in accordance with itsnameplate rating.5.2 Fryer temperature calibration is used to ensure that thefryer being tested is operating at the specified temperature.Temperature calibration als
28、o can be used to evaluate andcalibrate the thermostat control dial.5.3 Preheat-energy consumption and time can be used byfood service operators to manage their restaurants energydemands, and to estimate the amount of time required forpreheating a fryer.5.4 Idle energy and pilot energy rates can be u
29、sed by foodservice operators to manage their energy demands.5.5 Preheat energy consumption, idle energy, and pilotenergy can be used to estimate the energy consumption of anactual food service operation.5.6 Cooking-energy efficiency is a direct measurement offryer efficiency at different loading sce
30、narios. This data can beused by food service operators in the selection of fryers, as wellas for the management of a restaurants energy demands.5.7 Production capacity can be used as a measure of fryercapacity by food service operators to choose a fryer to matchtheir particular food output requireme
31、nts.6. Apparatus6.1 watt-hour meter, for measuring the electrical energyconsumption of a fryer, shall have a resolution of at least 10Wh 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 resol
32、ution of atleast 10 Wh and a maximum uncertainty no greater than 10 %.6.2 gas meter, for measuring the gas consumption of a fryer,shall be a positive displacement type with a resolution of atleast 0.01 ft3(0.0003 m3) and a maximum error no greater than1 % of the measured value for any demand greater
33、 than 2.2 ft3(0.06 m3) per hour. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3(0.0003 m3) and have a maximum error no greaterthan 2 % of the measured value.6.3 thermocouple probe(s), industry standard Type T orType K thermocoup
34、les capable of immersion, with a rangefrom 50 to 400F and an uncertainty of 61F (0.56C).6.4 analytical balance scale, for measuring weights up to 10lb, with a resolution of 0.01 lb (0.004 kg) and an uncertainty of0.01 lb.6.5 convection drying oven, with temperature controlled at220 6 5F (100 6 3C),
35、to be used to determine moisturecontent of both the raw and cooked fries.6.6 canopy exhaust hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor and with the capacity to operate at a nominal netexhaust ventilation rate of 300 cfm per linear foo
36、t (460 L/s perlinear metre) of active hood length. This hood shall extend aF1361072minimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup air shall be delivered through face registersor from the space, or both.6.7
37、fry basket, supplied by the manufacturer of the fryerunder testing, shall be a nominal size of 638 by 12 by 538 in.(160 by 300 by 140 mm). A total of six baskets are required totest each fryer in accordance with these procedures.6.8 freezer, with temperature controlled at 5 6 5F (20 63C), with capac
38、ity to cool all fries used in a test.6.9 barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.10 data acquisition system, for measurin
39、g energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.11 pressure gauge, for monitoring gas pressure. Shallhave a range from 0 to 15 in. H2O (0 to 3.7 kPa), a resolutionof 0.5 in. H2O (125 Pa), and a maximum uncertainty of 1 % ofthe measured value.6.12 sto
40、pwatch, with a 1-s resolution.6.13 temperature sensor, for measuring gas temperature inthe range from 50 to 100F (10 to 93C) with an uncertainty of61F (0.56C).7. Reagents and Materials7.1 French Fries (Shoestring Potatoes)Order a sufficientquantity of French fries to conduct both the French frycook-
41、time determination test and the heavy- and light-loadcooking tests.All cooking tests are to be conducted using14-in.(6-mm) blue ribbon product, par-cooked, frozen, shoestringpotatoes. Fat and moisture content of the French fries shall be6 6 1 % by weight and 68 6 2 % by weight, respectively.7.2 fryi
42、ng medium, shall be partially hydrogenated, 100 %pure vegetable oil. New frying medium shall be used for eachfryer tested in accordance with this test method. The newfrying medium that has been added to the fryer for the first timeshall be heated to 350F (177C) at least once before any testis conduc
43、ted.NOTE 2Generic partially hydrogenated all vegetable oil (soybean oil)has been shown to be an acceptable product for testing by PG energy; fryer; performance; production ca-pacity; test method; throughputANNEXES(Mandatory Information)A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST R
44、ESULTSNOTE A1.1This procedure is based on the ASHRAE method fordetermining the confidence interval for the average of several test results(ASHRAE Guideline 2-1986 (RA90). It should only be applied to testresults that have been obtained within the tolerances prescribed in thismethod (for example, the
45、rmocouples calibrated and the appliance operat-ing within 5 % of rated input during the test run).A1.1 For the cooking-energy efficiency and productioncapacity results, the uncertainty in the averages of at least threetest runs is reported. For each loading scenario, the uncertaintyof the cooking-en
46、ergy efficiency and production capacity mustbe no greater than 610 % before any of the parameters for thatloading scenario can be reported.A1.2 The uncertainty in a reported result is a measure of itsprecision. If, for example, the production capacity for theappliance is 30 lb/h (13.6 kg/h), the unc
47、ertainty must not begreater than 63 lb/h (61.4 kg/h). Thus, the true productioncapacity is between 27 and 33 lb/h (12.2 and 15 kg/h). Thisinterval is determined at the 95 % confidence level, whichmeans that there is only a 1 in 20 chance that the trueproduction capacity could be outside of this inte
48、rval.A1.3 Calculating the uncertainty not only guarantees themaximum uncertainty in the reported results, but is also used todetermine how many test runs are needed to satisfy thisF13610710requirement. The uncertainty is calculated from the standarddeviation of three or more test results and a facto
49、r from TableA1.1, which lists the number of test results used to calculate theaverage. The percent uncertainty is the ratio of the uncertaintyto the average expressed as a percent.A1.4 Procedure:NOTE A1.2Section A1.5 shows how to apply this procedure.A1.4.1 Step 1Calculate the average and the standarddeviation for the test result (cooking-energy efficiency orproduction capacity) using the results of the first three test runs,as follows:A1.4.1.1 The formula for the average (three test runs) is asfollows:Xa35S13D3 X11 X21 X
