1、Designation: F2144 09An American National StandardStandard Test Method forPerformance of Large Open Vat Fryers1This standard is issued under the fixed designation F2144; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of l
2、ast revision. 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 covers the energy consumption andcooking performance of large-vat open, deep fat fryers. Thefood servi
3、ce 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 with
4、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 medium
5、temperature recovery time (10.9),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 maintenanceof temperature within the cooking zone of the fryer.1.5 The values stated in inch-
6、pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.6 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is the
7、responsibility 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:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density
8、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 Fat in Foods: Chloroform-Methanol Extrac-tion Method53. Terminology3.1
9、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 essentially supported bydisplacement of the cooking fluid rather than by th
10、e 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 material, product, system, orservice that produces a test result.3.2 Definitio
11、ns 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.3.2.3 cooking energy, ntotal energy consumed by thefryer as it is used t
12、o cook breaded chicken product underheavy- and light-load conditions.3.2.4 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 en
13、ergy rate, naverage rate of energy con-sumed by the fryer while “cooking” a heavy or light load ofchicken.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 edit
14、ion approved Oct. 1, 2009. Published November 2009. Originallyapproved in 2001. Last previous edition approved in 2007 as F2144 07. DOI:10.1520/F2144-09.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMSt
15、andards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASH
16、RAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from AOAC International, 481 North Frederick Ave., Suite 500,Gaithersburg, Maryland 20877-2417, http:/www.aoac.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2.6 energy
17、 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 thermostat(s) set point.3.2.8 pilot energy rat
18、e, 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 calibrated thermostat(s)set point.3.2.10 preheat ra
19、te, 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 to the calibratedthermostat(s) set point.3.2.12
20、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“cooked” condition. Production rate does not necess
21、arily 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 of Test MethodNOTE 1All of the fryer tests shal
22、l 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 specifications shall be provided for th
23、e 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 temperature in the cook zone ismonitored at a locati
24、on 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 and time and idle energy rate aredeterm
25、ined 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 to cook six loads of frozen, -in. (6-mm)shoest
26、ring 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.5. Significance and Use5.1 The energy input rate test is used
27、 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 d
28、ial.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 non-cooking periods.5.5 Prehe
29、at 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-energy efficiency is a direct measurement offryer efficiency at different loading scenarios. This informat
30、ioncan 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 tochoose a fryer that matches their food output requirements.6. Apparatus6.1 Analytical Balance Scale, for measur
31、ing 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 adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) and an un
32、certainty 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 exhaust ventilation rate of300 cfm per linear foot (460 L/s per linear metre) of activehood length. This hood
33、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 registers and/or from thespace.6.4 Convection Drying Oven, with temperature controlled at215 to 220F (100
34、 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 displays updat-ing at least every 2 s.6.6 Fry Baskets, chrome-plated steel construction, suppliedby the manufacturer of
35、 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 displacement type with a resolution ofat least 0.01 ft3(0.0003 m3) and a maximum uncertainty nogreater than 1 % of the
36、 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 atF2144 092least 0.01 ft3(0.0003 m3) and a maximum uncertainty nogreater than 2 % of the measured value.6.8 Pressure Gauge, for moni
37、toring 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 resolution.6.10 Temperature Sensor, for measuring natural gas tem-perature in the range of 50 to 100F (10 to
38、 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 204C) and anuncertainty of 61F (60.56C).6.12 Thermocouple Probe(s), “fast response” type T or typeK thermo
39、couple 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 measuring the electrical energyconsumption of a fryer, shall have a resolution of at least 10Wh and a maximum unc
40、ertainty 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 no greater than 10 %.7. Reagents and Materials7.1 French Fries (Shoestring Potatoes)Order a sufficientqua
41、ntity 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 product, par-cooked, frozen, shoe-string potatoes. Fat and moisture content of the French friesshall be 6
42、 6 1 % by weight and 68 6 2 % by weight,respectively.7.2 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 h
43、eated to 350F (177C) 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; throughput6Development and Applic
44、ation of a Uniform Testing Procedure for Fryers,Pacific Gas and Electric Company, November 1990.F2144 099ANNEXES(Mandatory Information)A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTSNOTE A1.1This procedure is based on the ASHRAE method fordetermining the confidence interval fo
45、r 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, thermocouples calibrated, appliance operatingwithin 5 % of rated input during the test run).A1.1 For the
46、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 thatloadi
47、ng 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, the uncertainty must not be greater than63 lb/h. Thus, the true production capacity is between 27 and33 lb/h. This interval is det
48、ermined at the 95 % confidencelevel, which means that there is onlya1in20chance that thetrue production capacity could be outside of this interval.A1.3 Calculating the uncertainty not only guarantees themaximum uncertainty in the reported results, but is also used todetermine how many test runs are
49、needed to satisfy thisrequirement. The uncertainty is calculated from the standarddeviation of three or more test results and a factor 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
