ASTM F1964-21
(Test Method)Standard Test Method for Performance of Pressure Fryers
Standard Test Method for Performance of Pressure Fryers
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.
1.2 This test method is applicable to floor model natural gas and 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 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 Cooking energy rate and efficiency (10.9), and
1.3.6 Production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
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Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1964 − 21 An American National Standard
Standard Test Method for
1
Performance of Pressure Fryers
This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
3
1. Scope 2.2 ASHRAE Standard:
ASHRAE 2-1986 (RA90)Engineering Analysis of Experi-
1.1 This test method evaluates the energy consumption and
mental Data
cooking performance of pressure and kettle fryers. The food
service operator can use this evaluation to select a fryer and
3. Terminology
understand its energy efficiency and production capacity.
3.1 Definitions:
1.2 Thistestmethodisapplicabletofloormodelnaturalgas
3.1.1 pressure fryer, n—an appliance with a deep kettle
and electric pressure fryers.
containing oil or fat and covered by a heavy, gasketed lid with
a pressure valve; the appliance kettle operates between 10 and
1.3 Thefryercanbeevaluatedwithrespecttothefollowing:
12 psig (69 and 83 kPa).
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
3.2 Definitions of Terms Specific to This Standard:
1.3.3 Idle energy rate (10.5),
3.2.1 cold zone, n—the volume in the fryer below the
heating elements or heat exchanger surface designed to remain
1.3.4 Pilot energy rate (10.6, if applicable),
cooler than the cook zone.
1.3.5 Cooking energy rate and efficiency (10.9), and
1.3.6 Production capacity (10.9). 3.2.2 cookingenergy,n—totalenergyconsumedbythefryer
asitisusedtocookbreadedchickenproductunderheavy-and
1.4 The values stated in inch-pound units are to be regarded
light-load conditions.
as standard. The SI units given in parentheses are for informa-
3.2.3 cooking energy effıciency, n—quantity of energy im-
tion only.
parted to the chicken during the cooking process expressed as
1.5 This standard does not purport to address all of the
a percentage of the quantity of energy input to the fryer during
safety concerns, if any, associated with its use. It is the
the heavy tests.
responsibility of the user of this standard to establish appro-
3.2.4 cooking energy rate, n—average rate of energy con-
priate safety, health, and environmental practices and deter-
sumed by the fryer while cooking a heavy load of chicken.
mine the applicability of regulatory limitations prior to use.
3.2.5 cook zone, n—the volume of oil in which food is
1.6 This international standard was developed in accor-
cooked.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
3.2.6 energy input rate, n—peak rate at which a fryer
Development of International Standards, Guides and Recom-
consumes energy (Btu/h (kJ/h) or kW), typically reflected
mendations issued by the World Trade Organization Technical
during preheat.
Barriers to Trade (TBT) Committee.
3.2.7 idle energy rate, n—average rate of energy consumed
(Btu/h (kJ/h) or kW) by the fryer while holding or idling the
2. Referenced Documents
frying medium at the thermostat(s) set point.
2
3.2.8 pilot energy rate, n—average rate of energy consump-
2.1 ANSI Standard:
ANSI Z83.11Gas Food Service Equipment tion (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu
(kJ) or kWh) by the fryer while preheating the frying medium
1 from ambient room temperature to the calibrated thermostat(s)
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on set point.
Productivity and Energy Protocol.
Current edition approved March 1, 2021. Published May 2021. Originally
approved in 1999. Last previous edition approved in 2019 as F1964–11 (2019).
3
DOI: 10.1520/F1964-21. Available from American Society of Heating, Refrigerating, and Air-
2
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1964 − 21
3.2.10 preheat rate, n—the average rate (°F/min (°C/min)) canbeusedbyfoodserviceoperatorsintheselectionoffryers,
at which the frying medium temperature is heated from as well as for the management of a restaurants’ energy
ambient temperature to the fryer’s calibrated thermostat(s) set demands.
point.
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1964 − 11 (Reapproved 2019) F1964 − 21 An American National Standard
Standard Test Method for
1
Performance of Pressure Fryers
This standard is issued under the fixed designation F1964; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service
operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.
1.2 This test method is applicable to floor model natural gas and 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 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 Cooking energy rate and efficiency (10.9), and
1.3.6 Production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of
regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved May 1, 2019March 1, 2021. Published June 2019May 2021. Originally approved in 1999. Last previous edition approved in 20112019 as
F1964 – 11.F1964 – 11 (2019). DOI: 10.1520/F1964-11R19.10.1520/F1964-21.
2
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1964 − 21
3
2.2 AOAC Standard:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
3
2.2 ASHRAE Standard:
ASHRAE 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 pressure fryer, n—an appliance with a deep kettle containing oil or fat and covered by a heavy, gasketed lid with a pressure
valve; the appliance kettle operates between 10 and 12 psig. psig (69 and 83 kPa).
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold zone, n—the volume in the fryer below the heating elements or heat exchanger surface designed to remain cooler than
the cook zone.
3.2.2 cooking energy, n—total energy consumed by the fryer as it is used to cook breaded chicken product under heavy- and
light-load conditions.
3.2.3 cooking energy effıciency, n—quantity of energy imparted to the chicken during the cooking process expressed as a
percentage of the quantity of energy input to the fryer during the heavy tests.
3.2.4 cooking energy rate, n—average rate of energy consumed by the fryer while cooking a heavy load of chicken.
3.2.5 cook zone, n—the volume of oil in which food is cooked.
3.2.6 energy input rate, n—peak rate at which a fryer consumes energy (Btu/h (kJ/h) or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average 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 rate, n—average rate of energy consumption (Btu/h) (Btu/h (kJ/h)) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu (kJ) or kWh) by the fryer while preheating the frying medium from
ambient room temperature to the calibrated thermostat(s) set point.
3.2.10 preheat rate, n—the average rate (°F/min) (°F/min (°C/min)) at which the frying medium
...
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