ASTM F1963-05(2017)e1 Standard Specification for Deep-Fat Fryers, Gas or Electric, Open.pdf
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1、Designation: F1963 05 (Reapproved 2017)1An 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
2、revision, 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.1NOTEEditorial corrections made throughout in November 2017.1. Scope1.1 This specification covers commercial
3、 deep fat fryerswhich use electricity or gas as the heat source. These units 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
4、 information only.1.3 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, health, and environmental practices and deter-mine the applicability of regulatory limita
5、tions prior to use.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization T
6、echnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3951 Practice for Commercial PackagingF760 Specification for Food Service Equipment ManualsF1166 Practice for Human Engineering Design for MarineSystems, Equipment, and FacilitiesF1361 Test Method for Performance o
7、f Open Deep FatFryersF2144 Test Method for Performance of Large Open VatFryers2.2 ANSI Standards:3NSF/ANSI 4 Commercial Cooking, Rethermalization, andPowered Hot Food Holding and Transport EquipmentANSI/UL 197 Commercial Electric Cooking AppliancesANSI Z1.4 Sampling Procedures and Tables for Inspect
8、ionby AttributesANSI/Z83.11 Gas Food Service Equipment, Deep Fat Fryers2.3 Military Standards (Supplementary Requirements):4MIL-STD-167/1 Mechanical Vibrations of ShipboardEquipmentMIL-STD-461 Requirements for the Control of Electromag-netic Interference Characteristics of Subsystems andEquipmentMIL
9、-STD-1399/300 Interface Standard for ShipboardSystems, Section 300A, Electric Power, Alternating Cur-rent3. Terminology3.1 Definitions 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
10、 food product into the cooking medium, andautomatically raises the basket after a preset cooking time haselapsed.3.1.2 electric open deep fat fryer, nappliance with anelectric resistive heating element or elements, or electricinduction type heating elements, inside or around a cookingvessel. The ene
11、rgy in the heating element(s) is transferred tothe edible oils or fats in the cooking vessel which are in directcontact with the food product. The cooking medium is placedto such a depth within the cooking vessel that food product tobe cooked is essentially supported by displacement of thecooking me
12、dium or a perforated container or wire wovenbasket immersed in the cooking fluid rather than by the bottomof the vessel. The temperature of the cooking medium is1This specification is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommitt
13、ee F26.02 onCooking and Warming Equipment.Current edition approved Nov. 1, 2017. Published December 2017. Originallyapproved in 1999. Last previous edition approved in 2011 as F1963 05 (2011).DOI: 10.1520/F1963-05R17E01.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact
14、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 (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from Standardization Do
15、cuments 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 DoD index of Specifications andStandards. The ASSIST can be located at h
16、ttp:/dsp.dla.mil.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDev
17、elopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.1maintained automatically by a temperature controlling deviceat a level selected by an operator.3.1.3 fryer filter, nintegral or adjacent optional access
18、oryto 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, nappliance 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 i
19、n direct contact with the food product. Thecooking medium is placed to such a depth within the cookingvessel 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 bott
20、om of the vessel. The temperature of thecooking medium is maintained automatically by a temperaturecontrolling device at a level selected by an operator.4. Classification4.1 Open deep fat fryers covered by this specification areclassified by type, size, grade, style, and class.4.1.1 Type:4.1.1.1 Typ
21、e 1, for counter top use.4.1.1.2 Type 2, drop-in.4.1.1.3 Type 3, floor-mounted, portable-castered.4.1.1.4 Type 4, floor-mounted, stationary-leg.4.1.2 Size:4.1.2.1 Size A, 20-lb (9 kg) cooking capacity fryers havinga capacity of 20 to 29 lb (9 to 13 kg).4.1.2.2 Size B, 30-lb (14 kg) cooking capacity
22、fryers havinga capacity of 30 to 49 lb (14 to 22 kg).4.1.2.3 Size C, 50-lb (23 kg) cooking capacity fryers havinga capacity of 50 to 74 lb (23 to 36 kg).4.1.2.4 Size D, 75-lb (34 kg) cooking capacity fryers havinga capacity of 75 to 99 lb (34 to 45 kg).4.1.2.5 Size E, 100-lb (45 kg) cooking capacity
23、 fryershaving a capacity of 100 to 124 lb (45 to 56 kg).4.1.2.6 Size F, 125-lb (57 kg) cooking capacity and higher.NOTE 1This specification does not purport to address all of the sizesthat may be available, but it is an overview of the most common sizes usedin the industry.4.1.3 Grade:4.1.3.1 Grade
24、1, stainless-steel cooking vessel and stainlesssteel exterior.4.1.3.2 Grade 2, stainless-steel cooking vessel and coatedcarbon steel exterior.4.1.3.3 Grade 3, carbon-steel cooking vessel and coatedcarbon steel exterior.4.1.3.4 Grade 4, carbon-steel cooking vessel and stainlesssteel exterior.4.1.4 St
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