ASTM F1964-11(2019)
(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.
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Designation: F1964 − 11 (Reapproved 2019) An American National Standard
Standard Test Method for
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.
1. Scope 2.2 AOAC Standard:
AOAC Official Action 950.46Air Drying to Determine
1.1 This test method evaluates the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of pressure and kettle fryers. The food
2.3 ASHRAE Standard:
service operator can use this evaluation to select a fryer and
ASHRAE 2-1986 (RA90)Engineering Analysis of Experi-
understand its energy efficiency and production capacity.
mental Data
1.2 Thistestmethodisapplicabletofloormodelnaturalgas
and electric pressure fryers.
3. Terminology
1.3 Thefryercanbeevaluatedwithrespecttothefollowing: 3.1 Definitions:
3.1.1 pressure fryer, n—an appliance with a deep kettle
1.3.1 Energy input rate (10.2),
containing oil or fat and covered by a heavy, gasketed lid with
1.3.2 Preheat energy and time (10.4),
a pressure valve; the appliance kettle operates between 10 and
1.3.3 Idle energy rate (10.5),
12 psig.
1.3.4 Pilot energy rate (10.6, if applicable),
3.2 Definitions of Terms Specific to This Standard:
1.3.5 Cooking energy rate and efficiency (10.9), and
3.2.1 cold zone, n—the volume in the fryer below the
1.3.6 Production capacity (10.9).
heating elements or heat exchanger surface designed to remain
1.4 The values stated in inch-pound units are to be regarded
cooler than the cook zone.
as standard. The SI units given in parentheses are for informa-
3.2.2 cookingenergy,n—totalenergyconsumedbythefryer
tion only.
asitisusedtocookbreadedchickenproductunderheavy-and
1.5 This standard does not purport to address all of the
light-load conditions.
safety concerns, if any, associated with its use. It is the
3.2.3 cooking energy effıciency, n—quantity of energy im-
responsibility of the user of this standard to establish appro-
parted to the chicken during the cooking process expressed as
priate safety, health, and environmental practices and deter-
a percentage of the quantity of energy input to the fryer during
mine the applicability of regulatory limitations prior to use.
the heavy tests.
1.6 This international standard was developed in accor-
3.2.4 cooking energy rate, n—average rate of energy con-
dance with internationally recognized principles on standard-
sumed by the fryer while cooking a heavy load of chicken.
ization established in the Decision on Principles for the
3.2.5 cook zone, n—the volume of oil in which food is
Development of International Standards, Guides and Recom-
cooked.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3.2.6 energy input rate, n—peak rate at which a fryer
consumes energy (Btu/h or kW), typically reflected during
2. Referenced Documents
preheat.
2 3.2.7 idle energy rate, n—average rate of energy consumed
2.1 ANSI Standard:
(Btu/h or kW) by the fryer while holding or idling the frying
ANSI Z83.11Gas Food Service Equipment
medium at the thermostat(s) set point.
3.2.8 pilot energy rate, n—average rate of energy consump-
tion (Btu/h) by a fryer’s continuous pilot (if applicable).
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, 2019. Published June 2019. Originally Available from the Association of Official Analytical Chemists, 1111 N. 19th
approved in 1999. Last previous edition approved in 2011 as F1964–11. DOI: Street, Arlington, VA 22209.
10.1520/F1964-11R19. Available from American Society of Heating, Refrigerating, and Air-
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
F1964 − 11 (2019)
3.2.9 preheat energy, n—amount of energy consumed (Btu canbeusedbyfoodserviceoperatorsintheselectionoffryers,
or kWh) by the fryer while preheating the frying medium from as well as for the management of a restaurants’ energy
ambient room temperature to the calibrated thermostat(s) set demands.
point.
5.7 Production capacity is used by food service operators to
3.2.10 preheat rate, n—the average rate (°F/min) at which
choose a fryer that matches their food output requirements.
the frying medium temperature is heated from ambient tem-
perature to the fryer’s calibrated thermostat(s) set point.
6. Apparatus
3.2.11 preheat time, n—timerequiredforthefryingmedium
6.1 Analytical Balance Scale, for measuring weights up to
to preheat from ambient room temperature to the calibrated
25lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
thermostat(s) set point.
6.2 Barometer, for measuring absolute atmospheric
3.2.12 production capacity, n—maximum rate (lb/h) at
pressure, to be used for adjustment of measured gas volume to
whichafryercanbringthespecifiedfoodproducttoaspecified
standard conditions. The barometer shall have a resolution of
cooked condition.
0.2 in. Hg and an uncertainty of 0.2 in. Hg.
3.2.13 uncertainty, n—measure of systematic and precision
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
errors in specified instrumentation or measure of repeatability
the lower edge of the hood 6 ft, 6 in. from the floor and with
of a reported test result.
the capacity to operate at a nominal exhaust ventilation rate of
4. Summary of Test Method
300 cfm per linear foot of active hood length. This hood shall
extend a minimum of 6 in. past both sides and the front of the
4.1 The fryer under test is connected to the appropriate,
cooking appliance and shall not incorporate side curtains or
metered energy source. The measured energy input rate is
partitions. Makeup air shall be delivered through the face
determinedandcheckedagainsttheratedinputbeforecontinu-
registers or from the space, or both.
ing with testing.
6.4 Convection Drying Oven,withtemperaturecontrolledat
4.2 The frying medium temperature in the cook zone is
215 to 220°F, used to determine moisture content of both the
monitored at a location chosen to represent the average
raw and cooked food product.
temperature of the frying medium while the fryer is idled at
325°F. Fryer temperature calibration to 325°F is achieved at
6.5 Data Acquisition System, for measuring energy and
the location representing the average temperature of the frying
temperatures, capable of multiple temperature displays updat-
medium.
ing at least every 2 s.
4.3 The preheat energy and time and idle energy rate are
6.6 Fry Basket, chrome-plated steel construction, supplied
determined while the fryer is operating with the thermostat(s)
bythemanufacturerofthefryerundertest.Atleasttwobaskets
set at a calibrated 325°F. The rate of pilot energy consumption
are required to test each pressure fryer according to this
also is determined, when applicable, to the fryer under test.
standard.
4.4 Energy consumption and time are monitored while the
6.7 Gas Meter, for measuring the gas consumption of a
fryer is used to cook breaded chicken. Cooking energy
fryer,shallbeapositivedisplacementtypewitharesolutionof
efficiency, cooking energy rate, and production capacity are
at least 0.01 ft and a maximum uncertainty no greater than
determined for heavy-load cooking tests.
1% of the measured value for any demand greater than 2.2
ft /h. If the meter is used for measuring the gas consumed by
5. Significance and Use
thepilotlights,itshallhavearesolutionofatleast0.01ft and
5.1 The energy input rate test is used to confirm that the
a maximum uncertainty no greater than 2% of the measured
fryer under test is operating in accordance with its nameplate
value.
rating.
6.8 Pressure Gage, for monitoring gas pressure, with a
5.2 Fryer temperature calibration is used to ensure that the
range from 0 to 15 in. H O, a resolution of 0.5 in. H O, and a
2 2
fryer being tested is operating at the specified temperature.
maximum uncertainty of 1% of the measured value.
Temperature calibration also can be used to evaluate and
calibrate the thermostat control dial.
6.9 Stopwatch, with a 1-s resolution.
5.3 Preheat energy and time can be used by food service
6.10 Temperature Sensor, for measuring natural gas tem-
operators to manage their restaurants’ energy demands, and to
perature in the range from 50 to 100°F with an uncertainty of
estimate the amount of time required for preheating a fryer.
61°F.
5.4 Idle energy rate and pilot energy rate can be used to
6.11 Thermocouple(s), Teflon™–insulated, 24 gage,TypeT
estimate energy consumption during noncooking periods.
or Type K thermocouples capable of immersion with a range
from 50 to 400°F and an uncertainty of 61°F.
5.5 Preheat energy, idle energy rate, pilot energy rate, and
heavy-load cooking energy rates can be used to estimate the
6.12 Thermocouple Probe(s), “fast response” Type T or
fryer’senergyconsumptioninanactualfoodserviceoperation.
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
5.6 Cooking energy efficiency is a direct measurement of a 3–s response time, capable of immersion with a range from
fryer efficiency at different loading scenarios.This information 30 to 250°F and an uncertainty of 61°F.
F1964 − 11 (2019)
6.13 Watt-Hour Meter, for measuring the electrical energy stream from the meter to maintain a constant pressure of gas
consumption of a fryer, shall have a resolution of at least 10 for all tests. Both the pressure and temperature of the gas
W/h and a maximum uncertainty no greater than 1.5% of the supplied to a fryer, as well as the barometric pressure, shall be
measured value for any demand greater than 100 W. For any recorded during each test so that the measured gas flow can be
demandlessthan100W,themetershallhavearesolutionofat corrected to standard conditions. For electric installations, a
least10W/handamaximumuncertaintynogreaterthan10%. voltage regulator may be required to maintain a constant
“nameplate” voltage during tests if the voltage supply is not
7. Reagents and Materials
within 62.5% of the manufacturer’s nameplate voltage.
7.1 Enriched Flour—Order a sufficient quantity of all-
9.3 For a gas fryer, adjust (during maximum energy input)
purpose, enriched white flour to conduct the heavy load tests.
the gas supply pressure downstream from the fryer’s pressure
regulator to within 62.5% of the operating manifold pressure
7.2 Chicken—Order sufficient quantity of frozen, 5-oz,
specified by the manufacturer. Make adjustments to the fryer
whole meat, boneless, skinless chicken breasts to conduct the
following the manufacturer’s recommendations for optimizing
cooking tests.
combustion. Proper combustion may be verified by measuring
7.3 Cooling Racks—Stainless steel construction, measuring
air-free carbon monoxide (CO) in accordance with ANSI
18 by 26 in., by 1-in. high, to be used for draining chicken.
Z83.11.
7.4 Bucket—Food grade, 5-gal bucket for coating the
9.4 For an electric fryer, confirm (while the fryer elements
chicken pieces in a dipping solution.
are energized) that the supply voltage is within 62.5% of the
7.5 Breading Bin, or Food Storage Box—made from food-
operating voltage specified by the manufacturer. Record the
grade plastic, measuring 18 by 26 by 9 in. for coating the
test voltage for each test.
chicken pieces in flour breading.
NOTE 2—This test method is intended to evaluate the performance of a
7.6 Frying Medium—Shall be 100% pure vegetable oil.
fryeratitsratedgaspressureorelectricvoltage.Ifanelectricfryerisrated
dual voltage (that is, designed to operate at either 208 or 240 V with no
New frying medium shall be used for each fryer tested in
changeincomponents),thevoltageselectedbythemanufacturerortester,
accordance with this test method.The new frying medium that
or both, shall be reported. If a fryer is designed to operate at two voltages
has been added to the fryer for the first time shall be heated to
without a change in the resistance of the heating elements, the perfor-
325°F at least once before any test is conducted.
mance of the fryer (for example, preheat time) may differ at the two
voltages.
NOTE 1—Generic all-vegetable oil (soybean oil) has been shown to be
an acceptable product for testing.
9.5 Make fryer ready for use in accordance with the
7.7 Sheet Pans—Measuring 18 by 26 by 1 in., for use in manufacturer’s instructions. Clean fryer by “boiling” with the
manufacturer’s recommended cleaner and water and then
holding the chicken.
rinsing the inside of the fry pot thoroughly.
7.8 Tongs—Heavy-duty, 15-in. tongs for holding hot pieces
of chicken. 9.6 To prepare the fryer for temperature calibration, attach
an immersion-type thermocouple in the fry pot before begin-
8. Sampling of Test Units
ning any tests. The thermocouple used to calibrate the fryer
shall be located within 1 in. of the tip of the thermostat probe.
8.1 Fryer—A representative production model shall be se-
Ifitisnotpossibletolocateathermocouplenearthethermostat
lected for performance testing.
probe,positionthethermocoupleattherearofthefrypot,2in.
below the oil fill line and ⁄2 in. from rear wall of the fry pot.
9. Preparation of Apparatus
9.1 Installtheapplianceinaccordancewiththemanufactur-
10. Procedure
er’s instructions under a 4-ft deep canopy exhaust hood
10.1 General:
mounted against the wall with the lower edge of the hood 6 ft,
6 in. from the floor. Position the fryer with the front edge of 10.1.1 Forgasfryers,recordthefollowingforeachtestrun:
fryingmediuminset6in.fromthefrontedgeofthehoodatthe 10.1.1.1 Higher heating value,
manufacturer’s recommended working height. The length of
10.1.1.2 Standard gas pressure and temperature used to
the exhaust hood and active filter area shall extend a minimum
correct measured gas volume to standard conditions,
of 6 in. past the vertical plane of both sides of the fryer. In
10.1.1.3 Measured gas temperature,
addition, both sides of the fryer shall be a minimum of 3 ft
10.1.1.4 Measured gas pressure,
fromanysidewall,sidepartition,orotheroperatingappliance.
10.1.1.5 Barometric pressure,
Adripstationpositionednexttothefryerisrecommended.The
10.1.1.6 Ambient temperature, and
exhaust ventilation rate shall be based on 300 cfm per linear
10.1.1.7 Energy input rate during or immediately prior
...
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 F1964 − 11 (Reapproved 2019) An American National Standard
Standard Test Method for
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 safety, health, and healthenvironmental 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
2.1 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
2.2 AOAC Standard:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
2.3 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.
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.
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 June 1, 2011May 1, 2019. Published August 2011June 2019. Originally approved in 1999. Last previous edition approved in 20052011 as
F1964 – 99 (2005).F1964 – 11. DOI: 10.1520/F1964-11.10.1520/F1964-11R19.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1964 − 11 (2019)
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 or kW), typically reflected during preheat.
3.2.7 idle energy rate, n—average rate of energy consumed (Btu/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) by a fryer’s continuous pilot (if applicable).
3.2.9 preheat energy, n—amount of energy consumed (Btu 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) at which the frying medium temperature is heated from ambient temperature
to the fryer’s calibrated thermostat(s) set point.
3.2.11 preheat time, n—time required for the frying medium to preheat from ambient room temperature to the calibrated
thermostat(s) set point.
3.2.12 production capacity, n—maximum rate (lb/h) at which a fryer can bring the specified food product to a specified cooked
condition.
3.2.13 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
4.1 The fryer under test is connected to the appropriate, metered energy source. The measured energy input rate is determined
and checked against the rated input before continuing with testing.
4.2 The frying medium temperature in the cook zone is monitored at a location chosen to represent the average temperature of
the frying medium while the fryer is idled at 325°F. Fryer temperature calibration to 325°F is achieved at the location representing
the average temperature of the frying medium.
4.3 The preheat energy and time and idle energy rate are determined while the fryer is operating with the thermostat(s) set at
a calibrated 325°F. The rate of pilot energy consumption also is determined, when applicable, to the fryer under test.
4.4 Energy consumption and time are monitored while the fryer is used to cook breaded chicken. Cooking energy efficiency,
cooking energy rate, and production capacity are determined for heavy-load cooking tests.
5. 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.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. The barometer shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor and with the
capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot of active hood length. This hood shall extend
F1964 − 11 (2019)
a minimum of 6 in. past both sides and the front of the cooking appliance and shall not incorporate side curtains or partitions.
Makeup air shall be delivered through the face registers or from the space, or both.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F, used to determine moisture content of both the raw
and cooked food product.
6.5 Data Acquisition System, for measuring energy and temperatures, capable of multiple temperature displays updating at least
every 2 s.
6.6 Fry Basket, chrome-plated steel construction, supplied by the manufacturer of the fryer under test. At least two baskets are
required to test each pressure fryer according to this standard.
6.7 Gas Meter, for measuring the gas consumption of a fryer, shall be a positive displacement type with a resolution of at least
3 3
0.01 ft and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2 ft /h. If the meter
is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft and a maximum uncertainty
no greater than 2 % of the measured value.
6.8 Pressure Gage, for monitoring gas pressure, with a range from 0 to 15 in. H O, a resolution of 0.5 in. H O, and a maximum
2 2
uncertainty of 1 % of the measured value.
6.9 Stopwatch, with a 1-s resolution.
6.10 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F with an uncertainty of 61°F.
6.11 Thermocouple(s), Teflon™–insulated, 24 gage, Type T or Type K thermocouples capable of immersion with a range from
50 to 400°F and an uncertainty of 61°F.
6.12 Thermocouple Probe(s), “fast response” Type T or Type K thermocouple probe, ⁄16 in. or smaller diameter, with a 3–s
response time, capable of immersion with a range from 30 to 250°F and an uncertainty of 61°F.
6.13 Watt-Hour Meter, for measuring the electrical energy consumption of a fryer, shall have a resolution of at least 10 W/h and
a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution of at least 10 W/h and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Enriched Flour—Order a sufficient quantity of all-purpose, enriched white flour to conduct the heavy load tests.
7.2 Chicken—Order sufficient quantity of frozen, 5-oz, whole meat, boneless, skinless chicken breasts to conduct the cooking
tests.
7.3 Cooling Racks—Stainless steel construction, measuring 18 by 26 in., by 1-in. high, to be used for draining chicken.
7.4 Bucket—Food grade, 5-gal bucket for coating the chicken pieces in a dipping solution.
7.5 Breading Bin, or Food Storage Box—made from food-grade plastic, measuring 18 by 26 by 9 in. for coating the chicken
pieces in flour breading.
7.6 Frying Medium—Shall be 100 % pure vegetable oil. New frying medium shall be used for each fryer tested in accordance
with this test method. The new frying medium that has been added to the fryer for the first time shall be heated to 325°F at least
once before any test is conducted.
NOTE 1—Generic all-vegetable oil (soybean oil) has been shown to be an acceptable product for testing.
7.7 Sheet Pans—Measuring 18 by 26 by 1 in., for use in holding the chicken.
7.8 Tongs—Heavy-duty, 15-in. tongs for holding hot pieces of chicken.
8. Sampling of Test Units
8.1 Fryer—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft deep canopy exhaust hood mounted
against the wall with the lower edge of the hood 6 ft, 6 in. from the floor. Position the fryer with the front edge of frying medium
inset 6 in. from the front edge of the hood at the manufacturer’s recommended working height. The length of the exhaust hood
and active filter area shall extend a minimum of 6 in. past the vertical plane of both sides of the fryer. In addition, both sides of
the fryer shall be a minimum of 3 ft from any side wall, side partition, or other operating appliance. A drip station positioned next
to the fryer is recommended. The exhaust ventilation rate shall be based on 300 cfm per linear foot of hood length. The associated
heating or cooling system shall be capable of maintaining an ambient temperature of 75 6 5°F within the testing environment when
the exhaust system is operating.
F1964 − 11 (2019)
9.2 Connect the fryer to a calibrated energy test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a fryer,
as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulator may be required to maintain a constant “nameplate” voltage during tests
if the voltage supply is not within 62.5 % of the manufacturer’s nameplate voltage.
9.3 For a gas fryer, adjust (during maximum energy input) the gas supply pressure downstream from the fryer’s pressure
regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to the fryer
following the manufacturer’s recommendations for optimizing combustion. Proper combustion may be verified by measuring
air-free carbon monoxide (CO) in accordance with ANSI Z83.11.
9.4 For an electric fryer, confirm (while the fryer elements are energized) that the supply voltage is within 62.5 % of the
operating voltage specified by the manufacturer. Record the test voltage for each test.
NOTE 2—This test method is intended to evaluate the performance of a fryer at its rated gas pressure or electric voltage. If an electric fryer is rated
dual voltage (that is, designed to operate at either 208 or 240 V with no change in components), the voltage selected by the manufacturer or tester, or
both, shall be reported. If a fryer is designed to operate at two voltages without a change in the resistance of the heating elements, the performance of
the fryer (for example, preheat time) may differ at the two voltages.
9.5 Make fryer ready for use in accordance with the manufacturer’s instructio
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