1、Designation: F 2144 07An American National StandardStandard Test Method forPerformance of Large Open Vat Fryers1This standard is issued under the fixed designation F 2144; 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 energy consumption andcooking performance of large-vat open, deep fat fryers. Thefood se
3、rvice operator can use this evaluation to select a fryerand understand its energy efficiency and production capacity.1.2 This test method is applicable to floor model gas andelectric fryers with 50 lb (23 kg) and greater fat capacity andan 18-in. and larger vat size.1.3 The fryer can be evaluated wi
4、th 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, if applicable),1.3.5 French fry cooking energy rate and efficiency (10.9),1.3.6 French fry production capacity and frying med
5、iumtemperature recovery time (10.9),1.3.7 Chicken cooking energy rate and efficiency (10.13),and1.3.8 Chicken production capacity and frying medium tem-perature recovery time (10.13).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a fryer,
6、such asthe significance of a high energy input design on maintenanceof temperature within the cooking zone of the fryer.1.5 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.6 This standard does not purport to address a
7、ll 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 use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Practice for
8、 Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ANSI Document:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 21986 (RA90), Engineering Analy-sis of Experimental Data2.4 Other Standards:AOAC 983.23
9、Fat in Foods: Chloroform-Methanol Extrac-tion Method53. Terminology3.1 Definitions:3.1.1 large vat fryer, n(hereafter referred to as fryer) anappliance designed for cooking large quantities of fish orchicken, in which oils are placed in the cooking vessel to sucha depth that the cooking food is esse
10、ntially supported bydisplacement of the cooking fluid rather than by the bottom ofthe vessel. Often referred to as chicken or fish fryers.3.1.2 test method, ndefinitive procedure for the identifi-cation, measurement, and evaluation of one or more qualities,characteristics, or properties of a materia
11、l, product, system, orservice that produces a test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold zone, nvolume in the fryer below the heatingelements or heat exchanger surface designed to remain coolerthan the cook zone.3.2.2 cook zone, nvolume of oil in which food is cooked.1
12、This 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. Originallyapproved in 2001. Last previous edition approved
13、 in 2005 as F 2144 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 page onthe ASTM website.3Available from American National Stand
14、ards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from AOAC International, 481 North Frederick Ave., Suite 500,Gaithersburg
15、, Maryland 20877-2417, http:/www.aoac.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.3 cooking energy, ntotal energy consumed by thefryer as it is used to cook breaded chicken product underheavy- and light-load conditions.3.
16、2.4 cooking-energy effciency, nquantity of energy im-parted to the chicken during the cooking process expressed asa percentage of the quantity of energy consumed by the fryerduring the heavy- and light-load tests.3.2.5 cooking energy rate, naverage rate of energy con-sumed by the fryer while “cookin
17、g” a heavy or light load ofchicken.3.2.6 energy input rate, npeak rate at which a fryerconsumes energy (Btu/h (kJ/h) or kW), typically reflectedduring preheat.3.2.7 idle energy rate, naverage rate of energy consumed(Btu/h (kJ/h) or kW) by the fryer while “holding” or “idling”the frying medium at the
18、 thermostat(s) set point.3.2.8 pilot energy rate, naverage rate of energy consump-tion (Btu/h (kJ/h) by a fryers continuous pilot (if 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 cali
19、brated thermostat(s)set point.3.2.10 preheat rate, naverage rate (F/min (C/min) atwhich the frying medium temperature is heated from ambienttemperature to the fryers calibrated thermostat(s) set point.3.2.11 preheat time, ntime required for the frying mediumto preheat from ambient room temperature t
20、o the calibratedthermostat(s) set point.3.2.12 production capacity, nmaximum rate (lb/h (kg/h)at which a fryer can bring the specified food product to aspecified “cooked” condition.3.2.13 production rate, naverage rate (lb/h (kg/h) atwhich a fryer brings the specified food product to a specified“coo
21、ked” condition. Production rate does not necessarily referto maximum rate (production capacity), but varies with theamount of food being cooked.3.2.14 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary
22、of Test MethodNOTE 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 themanufa
23、cturers specifications shall be provided for the gas or electric fryerunder test.4.1 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 with testing.4.2 The frying medium tempe
24、rature in the cook zone ismonitored 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
25、 energy and time and idle energy rate aredetermined while the fryer is operating with the thermostat(s)set at a calibrated 350F (177C). The rate of pilot energyconsumption also is determined, when applicable, to the fryerunder test.4.4 Energy consumption and time are monitored while thefryer is used
26、 to cook six loads of frozen, -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-load test conditions.French fry production capacity is based on the heavy-load test.4.5 Energy con
27、sumption and time are monitored while thefryer is used to cook breaded, 8-piece-cut frying chicken to a27 6 2 % weight loss with the thermostats set at 325F(163C). Chicken cooking-energy efficiency, cooking energyrate, and production rate are determined for heavy- andlight-load tests. Chicken produc
28、tion capacity is based on theheavy-load test.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 specif
29、ied temperature.Temperature calibration also 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
30、 rate and pilot energy rate can be used toestimate energy consumption during non-cooking 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-
31、energy efficiency is a direct measurement offryer 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 tochoos
32、e a fryer that matches their food output requirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to50 lb (23 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjust
33、ment 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).6.3 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 exha
34、ust ventilation rate of300 cfm per linear foot (460 L/s per linear metre) of activehood length. This hood shall extend a minimum of 6 in. (152mm) past both sides and the front of the cooking appliance andshall not incorporate side curtains or partitions. Makeup airshall be delivered through the face
35、 registers and/or from thespace.F21440726.4 Convection Drying Oven, with temperature controlled at215 to 220F (100 6 3C), used to determine moisture contentof both the raw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displ
36、ays updat-ing at least every 2 s.6.6 Fry Baskets, chrome-plated steel construction, suppliedby the manufacturer of the fryer under test. At least fourbaskets are required to test each fryer according to thisprotocol.6.7 Gas Meter, for measuring the gas consumption of afryer, shall be a positive disp
37、lacement type with a resolution ofat least 0.01 ft3(0.0003 m3) and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h (0.06 m3/h). If the meter is used for measuring thegas consumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3(0
38、.0003 m3) and a maximum uncertainty nogreater than 2 % of the measured value.6.8 Pressure Gauge, for monitoring gas pressure. Shall havea range of 0 to 15 in. H2O (0 to 3.7 kPa), a resolution of 0.5 in.H2O (125 Pa), and a maximum uncertainty of 1 % of themeasured value.6.9 Stop Watch, with a 1-s res
39、olution.6.10 Temperature Sensor, for measuring natural gas tem-perature in the range of 50 to 100F (10 to 38C) with anuncertainty of 61F (60.56C).6.11 Thermocouple(s), Polytetrafluoroethylene-insulated,24 gauge, type T or type K thermocouples capable of immer-sion with a range of 50 to 400F (10 to 2
40、04C) and anuncertainty of 61F (60.56C).6.12 Thermocouple Probe(s), “fast response” type T or typeK thermocouple probe,116 in. or smaller diameter, with a 3-sresponse time, capable of immersion with a range of 30 to250F (1 to 121C) and an uncertainty of 61F (60.56C).6.13 Watt-Hour Meter, for measurin
41、g 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 resolution of atleast 10 Wh and a maximum uncertainty
42、no greater than 10 %.7. Reagents and Materials7.1 French Fries (Shoestring Potatoes)Order a sufficientquantity of French fries to conduct both the French frycook-time determination test and the heavy- and light-loadcooking tests. All cooking tests are to be conducted using1/4-in. (6-mm) blue ribbon
43、product, par-cooked, frozen, shoe-string potatoes. Fat and moisture content of the French friesshall be 6 6 1 % by weight and 68 6 2 % by weight,respectively.7.2 Enriched FlourOrder a sufficient quantity of all-purpose, enriched white flour to conduct the heavy- andlight-load tests.7.3 Chicken Piece
44、sOrder a sufficient quantity of eight-piece-cut 234-lb (1.25-kg) individually quick-frozen (IQF)frying chickens to conduct the heavy- and light-load cookingtests.7.4 Cooling RacksStainless steel construction, measuring18 by 26 in. (457 by 660 mm) with 1-in. (25-mm) high feet.Used for draining thawed
45、 chicken.7.5 Dipping Solution8 % (by weight) saltwater solution at75F (24C).7.6 BucketFood grade, 5-gal (19 L) bucket for coating thechicken pieces in a dipping solution.7.7 Breading Binor food storage box, made from food-grade plastic, measuring 18 by 26 by 9 in. (457 by 660 by229 mm) for coating t
46、he chicken pieces in flour breading.7.8 Frying MediumShall be partially hydrogenated,100 % pure vegetable oil. New frying 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 350F (17
47、7C) at least once before any testis conducted.NOTE 2Generic partially hydrogenated all vegetable oil (soybean oil)has been shown to be an acceptable product for testing by PG energy; open deep fat fryer; performance;production capacity; test method; throughputANNEXES(Mandatory Information)A1. PROCED
48、URE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTSNOTE 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
49、tolerances prescribed in thismethod (for example, thermocouples calibrated, appliance operatingwithin 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-energy 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 reporte
