1、Designation: F1964 11An American National StandardStandard Test Method forPerformance of Pressure Fryers1This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last re
2、vision. 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 test method evaluates the energy consumption andcooking performance of pressure and kettle fryers. The foodservice opera
3、tor 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 pressure fryers.1.3 The fryer can be evaluated with respect to the following:1.3.1 Energy input rate (10.2),1.3.2 Prehea
4、t 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 regardedas standard. The SI units given in parentheses are for
5、 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 the applica-bility of regulatory limitations prior to
6、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) Engineering Analysis of Experi-mental Data3. Terminology3.1 De
7、finitions:3.1.1 pressure 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 theh
8、eating elements or heat 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 chic
9、ken during the cooking process expressed asa percentage of the quantity of energy input to the fryer duringthe heavy tests.3.2.4 cooking energy rate, naverage rate of energy con-sumed by the fryer while cooking a heavy load of chicken.3.2.5 cook zone, nthe volume of oil in which food iscooked.3.2.6
10、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
11、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.3.2.10 preheat rate, nthe average rate (
12、F/min) at whichthe frying medium temperature is heated from ambient tem-perature to the fryers calibrated 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.1This test method is under the
13、jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1, 2011. Published August 2011. Originallyapproved in 1999. Last previous edition approved in 2005 as F1964 99 (2005).D
14、OI: 10.1520/F1964-11.2Available from 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
15、-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.12 production capacity, nmaximum rate (lb/h) atwhich a fryer can bring the specified food product to
16、 a specifiedcooked condition.3.2.13 uncertainty, nmeasure of systematic and precisionerrors 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 i
17、nput rate isdetermined and checked against the rated input before continu-ing 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 32
18、5F is achieved atthe location representing the average temperature of the fryingmedium.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 applicab
19、le, to the fryer under test.4.4 Energy consumption and time are monitored while thefryer is used to cook breaded chicken. Cooking energy effi-ciency, cooking energy rate, and production capacity aredetermined for heavy-load cooking tests.5. Significance and Use5.1 The energy input rate test is used
20、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 can be used to evaluate andcalibrate the thermostat control di
21、al.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 toestimate energy consumption during noncooking periods.5.5 Preheat
22、 energy, idle energy rate, pilot energy rate, andheavy-load cooking energy rates can be used to estimate thefryers energy consumption in an actual food service operation.5.6 Cooking energy efficiency is a direct measurement offryer efficiency at different loading scenarios. This informationcan be us
23、ed 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 requirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights
24、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 a resolution of0.2 in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy E
25、xhaust 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 shallextend a minimum of 6 in. past both sides and the front of thecooki
26、ng 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 determine moisture content of both theraw and cooked food product.6.5 D
27、ata 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 test.At least two basketsare required to test each pressure fryer accor
28、ding 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 any demand greater than 2.2ft3/h. If the meter is used for measuring the
29、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, a resolution of 0.5 in. H2O, and amaximum uncertainty of 1 % of the meas
30、ured 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 Type K thermocouples capable of immersion with a rangefrom 50 to 400F and a
31、n 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.6.13 Watt-Hour Meter, for measuring the electrical energyconsumption of
32、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 atleast 10 W/h and a maximum uncertainty no greater than 10 %.7. Reagents and
33、 Materials7.1 Enriched FlourOrder a sufficient quantity of all-purpose, enriched white flour to conduct the heavy load tests.7.2 ChickenOrder sufficient quantity of frozen, 5-oz,whole meat, boneless, skinless chicken breasts to conduct thecooking tests.7.3 Cooling RacksStainless steel construction,
34、measuring18 by 26 in., by 1-in. high, to be used for draining chicken.7.4 BucketFood grade, 5-gal bucket for coating thechicken pieces in a dipping solution.F1964 1127.5 Breading Bin, or Food Storage Boxmade from food-grade plastic, measuring 18 by 26 by 9 in. for coating thechicken pieces in flour
35、breading.7.6 Frying MediumShall be 100 % pure vegetable oil.New frying medium shall be used for each fryer tested inaccordance with this test method. The new frying medium thathas been added to the fryer for the first time shall be heated to325F at least once before any test is conducted.NOTE 1Gener
36、ic all-vegetable oil (soybean oil) has been shown to bean acceptable product for testing.7.7 Sheet PansMeasuring 18 by 26 by 1 in., for use inholding the chicken.7.8 TongsHeavy-duty, 15-in. tongs for holding hot piecesof chicken.8. Sampling of Test Units8.1 FryerA representative production model sha
37、ll beselected for performance testing.9. 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 edg
38、e offrying medium inset 6 in. from the front 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
39、 of 3 ftfrom any side wall, side partition, 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
40、temperature of 756 5F within the testing 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 pre
41、ssure and temperature of the gassupplied 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 du
42、ring tests if the voltage supply is notwithin 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.
43、Make adjustments to the fryerfollowing the manufacturers recommendations for optimizingcombustion. Proper combustion may be verified by measuringair-free carbon monoxide (CO) in accordance withANSI Z83.11.9.4 For an electric fryer, confirm (while the fryer elementsare energized) that the supply volt
44、age is within 62.5 % of theoperating voltage 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 ope
45、rate at either 208 or 240 V with nochange 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 ti
46、me) may differ at the twovoltages.9.5 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, att
47、achan 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 the thermocouple at the rear of
48、 the fry pot, 2 in.below the oil fill line and12 in. from rear wall of the fry pot.10. Procedure10.1 General:10.1.1 For gas fryers, record the following for each test run:10.1.1.1 Higher heating value,10.1.1.2 Standard gas pressure and temperature used tocorrect measured gas volume to standard condi
49、tions,10.1.1.3 Measured gas temperature,10.1.1.4 Measured gas pressure,10.1.1.5 Barometric pressure,10.1.1.6 Ambient temperature, and10.1.1.7 Energy input rate during or immediately prior totest.NOTE 3Use of a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the fryer under test. It isrecommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas fryers, add el
