1、Designation:F136107(Reapproved 2013)An American National StandardStandard Test Method forPerformance of Open Deep Fat Fryers1This standard is issued under the fixed designation F1361;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,th
2、e year of last 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 evaluation of the energyconsumption and cooking performance of open,deep fat fryers.T
3、he food service operator can use this evaluation to select afryer and understand its energy efficiency and productioncapacity.1.2 This test method is applicable to both counter and floormodel gas and electric units with nominal frying mediumcapacity less than 60 lb(27 kg).For large vat fryers with a
4、nominal frying medium capacity greater than 60 lb(27 kg),refer to Test Method F2144.1.3 The fryer can be evaluated with 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),1.3.5 Cookin
5、g energy rate and efficiency(10.10),and1.3.6 Production capacity and frying medium temperaturerecovery time(10.10).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 maintenanceo
6、f temperature within the cooking zone of the fryer.1.5 The values stated in inch-pound units are to be regardedas the standard.The values given in parentheses are forinformation only.1.6 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is therespo
7、nsibility 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 of Gaseo
8、us FuelsF2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Document:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 open,deep fat fryer,n(h
9、ereafter referred to as fryer)an appliance,including a cooking vessel,in which oils areplaced to such a depth that the cooking food is essentiallysupported by displacement of the cooking fluid rather than bythe bottom of the vessel.Heat delivery to the cooking fluidvaries with fryer models.3.1.2 tes
10、t method,na definitive procedure for theidentification,measurement,and evaluation of one or morequalities,characteristics,or properties of a material,product,system,or service that produces a test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold zone,nthe volume in the fryer belo
11、w theheating element or heat exchanger surface designed to remaincooler than the cook zone.3.2.2 cook zone,nthe volume of oil in which the fries arecooked.Typically,the entire volume from just above theheating element(s)or heat exchanger surface to the surface ofthe frying medium.1This test method i
12、s 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 June 1,2013.Published August 2013.Originallyapproved in 1991.Last previous edition approved in 2007 as F1361 07.
13、DOI:10.1520/F1361-07R13.2For 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 Standard
14、s Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from the American Society of Heating,Refrigeration,and AirConditioning Engineers,Inc.,1791 Tullie Circle,NE,Atlanta,GA 30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United St
15、ates1 3.2.3 cooking energy,ntotal energy consumed by the fryeras it is used to cook french fries under heavy-and light-loadconditions.3.2.4 cooking-energy effciency,nquantity of energy to theFrench fries during the cooking process expressed as a per-centage of the quantity of energy input to the fry
16、er during theheavy-and light-load tests.3.2.5 cooking energy rate,naverage rate of energy con-sumed by the fryer while“cooking”a heavy-or light-load ofFrench fries.3.2.6 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.3.2.7 measured energy input rate,npeak rate at which afryer consumes energy,typically reflected during preheat.3.2.8 pilot energy rate,naverage rate of energy consump-tion(Btu/h(
