1、Designation: F 1963 05An American National StandardStandard Specification forDeep-Fat Fryers, Gas or Electric, Open1This standard is issued under the fixed designation F 1963; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea
2、r 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 specification covers commercial deep fat fryerswhich use electricity or gas as the heat source. These units
3、 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 address all of thesa
4、fety 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:2D 3951 Practice for Commercial
5、 PackagingF 760 Specification for Food Service Equipment ManualsF 1166 Practice for Human Engineering Design for MarineSystems, Equipment and FacilitiesF 1361 Test Method for Performance of Open Deep FatFryersF 2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Standards:3NSF/ANSI 4 Co
6、mmercial 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 (Supplementary R
7、equirements):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 Current3. T
8、erminology3.1 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 time haselap
9、sed.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 are in dir
10、ectcontact 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 the bottomof
11、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 used in cookin
12、g.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 within the c
13、ooking1This 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 Sept. 1, 2005. Published September 2005. Originallyapproved in 1999. Last previous editi
14、on approved in 1999 as F 1963 99a.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 page onthe ASTM website.3Available from American Na
15、tional 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, or AcquisitionStreamlining and Standardization Information System (ASSIST) which is theoffic
16、ial 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 Conshohocken, PA 19428-2959, United States.vessel that food product to be cooked is supported ess
17、entiallyby 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 level selected by an operator.4.
18、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-mounted, stationary-leg.4.1.2 Size:4
19、.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 capacity (fryers having acapaci
20、ty 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 the most common sizes usedin t
21、he 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 Grade 4, carbon-steel cooking vesse
22、l 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 lift mechanism.4.1.5.2 Class 2,
23、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, and5.1.7 Class.5.2 The following
24、 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 characteristics of the fryer(s):voltage,
25、 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 desiredignition system as one of the followi
26、ng: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 fryer filter requires heaters;
27、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 the basketlift mechanism includi
28、ng 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; or,5.2.8.3 Solid state comput
29、er 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;5.2.10 When other than two hal
30、f-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.5.2.13 Specify when special or supp
31、lementary 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 in this specification and there
32、quirements 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 and ANSI/UL 197 or ANSI Z83.11.
33、F19630526.2 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 steel.7. Design and Construction7.1 Ge
34、neralFryer(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 floor to the top of thecooking vessel for
35、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 liquefied. The filter shall be eitherinteg
36、ral 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 cooking medium.7.1.3 CoversWhen specified, th
37、e 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.7.1.5 Thermostat Shunt BypassWhen spec
38、ified, 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 pressed,the primary control thermostat is re
39、ndered 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, B, or C)Elements are to be inserted i
40、nto 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 cooking vessel.(2) Style BHeating eleme
41、nts 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 off shall beprovided to disconnect powe
42、r 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 otherwise specified, the fryer(s) is to
43、be 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 sheet metal or woven or welded wire with ma
44、terialsas 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 ANSI/Z83.11 and NSF/ANSI 4 shall be alist
45、ing 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 counter use.7.1.9.2 Type 2Fryers of Type
46、 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 rear casters are to be of the lockingo
47、r 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 order.7.1.9.5 Cont
48、rols:(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 have an “OFF” position, or it may have
49、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 the fryer shall betested in accordance wit
