1、Designation:F214409An 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 last r
2、evision.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 service operator
3、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 respect to the
4、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 mediumtemperature recovery
5、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-pound units are to be r
6、egardedas 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 theresponsibility of the user
7、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 Gaseous Fuels2.2 ANSI Docum
8、ent:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 21986(RA90),EngineeringAnalysisof Experimental Data2.4 Other Standards:AOAC 983.23 Fat in Foods:Chloroform-Methanol Extrac-tion Method53.Terminology3.1 Definitions:3.1.1 large vat fryer,n(h
9、ereafter 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 the bottom ofthe vessel.Often referred to
10、as chicken or fish fryers.3.1.2 testmethod,ndefinitiveprocedurefortheidentification,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,
11、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.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of S
12、ubcommittee F26.06 onProductivity and Energy Protocol.Current edition 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 Custo
13、mer 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 Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from American Society of Heating,Refrige
14、rating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.5Available from AOAC International,481 North Frederick Ave.,Suite 500,Gaithersburg,Maryland 20877-2417,http:/www.aoac.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428
15、-2959.United States1 3.2.3 cooking energy,ntotal energy consumed by the fryeras it is used to cook breaded chicken product under heavy-andlight-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 quant
16、ity of energy consumed by the fryerduring the heavy-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 ofchicken.3.2.6 energy 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 rate,naverag
