ASTM F1963-2005 Standard Specification for Deep-Fat Fryers Gas or Electric Open《燃气或电敞口式深油煎锅标准规范》.pdf
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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,
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- ASTMF19632005STANDARDSPECIFICATIONFORDEEPFATFRYERSGASORELECTRICOPEN 燃气 敞口 油煎 标准规范 PDF
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