1、Designation:F196411An American National StandardStandard Test Method forPerformance of Pressure Fryers1This standard is issued under the fixed designation F1964;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revisio
2、n.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 evaluates the energy consumption andcooking performance of pressure and kettle fryers.The foodservice operator can use
3、 this evaluation to select a fryer andunderstand its energy efficiency and production capacity.1.2 This test method is applicable to floor model natural gasand 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
4、 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),and1.3.6 Production capacity(10.9).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1
5、.5 This standard does not purport to address all 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 Docume
6、nts2.1 ANSI Standard:2ANSI Z83.11 Gas Food Service Equipment2.2 AOAC Standard:3AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products2.3 ASHRAE Standard:4ASHRAE 2-1986(RA90)Engineering Analysis of Experi-mental Data3.Terminology3.1 Definitions:3.1.1 pressure fr
7、yer,nan appliance with a deep kettlecontaining oil or fat and covered by a heavy,gasketed lid witha pressure valve;the appliance kettle operates between 10 and12 psig.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold zone,nthe volume in the fryer below theheating elements or heat exchang
8、er surface designed to remaincooler than the cook zone.3.2.2 cooking energy,ntotal energy consumed by the fryeras it is used to cook breaded chicken product under heavy-andlight-load conditions.3.2.3 cooking energy effciency,nquantity of energy im-parted to the chicken during the cooking process exp
9、ressed asa percentage of the quantity of energy input to the fryer duringthe heavy tests.3.2.4 cooking energy rate,naverage rate of energy con-sumed by the fryer while cooking a heavy load of chicken.3.2.5 cook zone,nthe volume of oil in which food iscooked.3.2.6 energy input rate,npeak rate at whic
10、h a fryerconsumes energy(Btu/h or kW),typically reflected duringpreheat.3.2.7 idle energy rate,naverage rate of energy consumed(Btu/h or kW)by the fryer while holding or idling the fryingmedium at the thermostat(s)set point.3.2.8 pilot energy rate,naverage rate of energy consump-tion(Btu/h)by a frye
11、rs continuous pilot(if applicable).3.2.9 preheat energy,namount of energy consumed(Btuor kWh)by the fryer while preheating the frying medium fromambient room temperature to the calibrated thermostat(s)setpoint.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment
12、 and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1,2011.Published August 2011.Originallyapproved in 1999.Last previous edition approved in 2005 as F1964 99(2005).DOI:10.1520/F1964-11.2Available from American National Standards
13、Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.3Available from the Association of Official Analytical Chemists,1111 N.19thStreet,Arlington,VA 22209.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.C
14、opyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.2.10 preheat rate,nthe average rate(F/min)at whichthe frying medium temperature is heated from ambient tem-perature to the fryers calibrated thermostat(s)set point.3.2.11 preheat time,ntime
15、 required for the frying mediumto preheat from ambient room temperature to the calibratedthermostat(s)set point.3.2.12 production capacity,nmaximum rate(lb/h)atwhich a fryer can bring the specified food product to a specifiedcooked condition.3.2.13 uncertainty,nmeasure of systematic and precisionerr
16、ors in specified instrumentation or measure of repeatabilityof a reported test result.4.Summary of Test Method4.1 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 location chosen to represent the averagetemperature of the frying medium while the fryer is idled at325F.Fryer temperature calibrat
