1、Designation:F196305(Reapproved 2011)An American National StandardStandard Specification forDeep-Fat Fryers,Gas or Electric,Open1This standard is issued under the fixed designation F1963;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision
2、,the 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 specification covers commercial deep fat fryerswhich use electricity or gas as the heat source.These unit
3、s alsoare known as fryers and are for use in commercial andinstitutional food service establishments.1.2 The values stated in inch-pound units are to be regardedas the standard.The values given in parentheses are providedfor information only.1.3 This standard does not purport to address all of thesa
4、fety 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 Documents2.1 ASTM Standards:2D3951 Practice for Commercial Pack
5、agingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems,Equipment,and FacilitiesF1361 Test Method for Performance of Open Deep FatFryersF2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Standards:3NSF/ANSI 4 Commercial C
6、ooking,Rethermalization,andPowered Hot Food Holding and Transport EquipmentANSI/UL 197 Commercial Electric Cooking AppliancesANSI Z1.4 Sampling Procedures and Tables for Inspectionby AttributesANSI/Z83.11 Gas Food Service Equipment,Deep Fat Fryers2.3 Military Standards(Supplementary Requirements):4M
7、IL-STD-167/1Mechanical Vibrations of ShipboardEquipmentMIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL-STD-1399/300 Interface Standard for ShipboardSystems,Section 300A,Electric Power,Alternating Cur-rent3.Terminology3.1 Definit
8、ions of Terms Specific to This Standard:3.1.1 basket lift mechanism,na device,provided as anaccessory to a fryer,which,when activated,automaticallylowers a basket of food product into the cooking medium,andautomatically raises the basket after a preset cooking time haselapsed.3.1.2 electric open dee
9、p fat fryer,nappliance with anelectric resistive heating element or elements,or electricinduction type heating elements,inside or around a cookingvessel.The energy in the heating element(s)is transferred tothe edible oils or fats in the cooking vessel which are in directcontact with the food product
10、.The cooking medium is placedto such a depth within the cooking vessel that food product tobe cooked is essentially supported by displacement of thecooking medium or a perforated container or wire wovenbasket immersed in the cooking fluid rather than by the bottomof the vessel.The temperature of the
11、 cooking medium ismaintained automatically by a temperature controlling deviceat a level selected by an operator.3.1.3 fryer filter,nintegral or adjacent optional accessoryto the deep fat fryer that is used to provide filtration of edibleoils or fats used in cooking.3.1.4 gas open deep fat fryer,nap
12、pliance that utilizes theheat released from the combustion of a gaseous fuel to heatedible oils or fats in a cooking vessel.The oils or fats in thecooking vessel are in direct contact with the food product.Thecooking medium is placed to such a depth within the cooking1This specification is under the
13、 jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.02 onCooking and Warming Equipment.Current edition approved Oct.1,2011.Published January 2012.Originallyapproved in 1999.Last previous edition approved in 2005 as F1963 05.DOI:10.1520/F1
14、963-05R11.2For 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 Standards Institute(AN
15、SI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from Standardization Documents Order Desk,DODSSP,Bldg.4,Section D,700 Robbins Ave.,Philadelphia,PA 19111-5098,or AcquisitionStreamlining and Standardization Information System(ASSIST)which is theofficial source of all documents listed in the D
16、oD index of Specifications andStandards.The ASSIST can be located at http:/dsp.dla.mil.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 vessel that food product to be cooked is supported essentiallyby displacement of the cooking medium or a perforatedcontainer or wire woven basket immersed in the cooking fluidrather than by the bottom of the vessel.The temperature of thecooking medium is maintained automatically by a temperaturecontrol
