ANSI ASTM F1361-2017 Standard Test Method for Performance of Open Deep Fat Fryers.pdf

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1、Designation: F1361 17 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, the year of l

2、ast 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.The fo

3、od 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 anom

4、inal 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 Cook

5、ing energy rate and efficiency (10.9), and1.3.6 Production capacity and frying medium temperaturerecovery 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 maintena

6、nceof 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

7、theresponsibility of the user of this standard to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.7 This international standard was developed in accor-dance with internationally recognized principles on stan

8、dard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Co

9、mpressibilityFactor, and Relative Density of Gaseous 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. Ter

10、minology3.1 Definitions:3.1.1 open, deep fat fryer, n(hereafter 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 deliv

11、ery to the cooking fluidvaries with fryer models.3.1.2 test 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 Specif

12、ic to This Standard:3.2.1 cold zone, nthe volume in the fryer below 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 ex

13、changer surface to the surface ofthe frying medium.1This test method is 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 Nov. 1, 2017. Published January 2018. Orig

14、inallyapproved in 1991. Last previous edition approved in 2013 as F1361 07 (2013).DOI: 10.1520/F1361-17.2For 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 standard

15、s 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 the American Society of Heating, Refrigeration, and AirConditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.Copyrig

16、ht 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 theDevelopment of Internationa

17、l Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.13.2.3 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 e

18、nergy to theFrench fries during the cooking process expressed as a per-centage of the quantity of energy input to the fryer 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

19、 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, navera

20、ge rate of energy consump-tion (Btu/h (kJ/h) by a fryers continuous pilot (if applicable).3.2.9 preheat energy, namount of energy consumed (Btu(kJ) or kWh) by the fryer while preheating the frying mediumfrom ambient room temperature to the calibrated thermostat(s)set point.3.2.10 preheat time, ntime

21、 required for the frying mediumto preheat from ambient room temperature to the calibratedthermostat(s) set point.3.2.11 production capacity, nmaximum rate (lb/h (kg/h)at which a fryer can bring the specified food product to aspecified “cooked” condition.3.2.12 production rate, naverage rate (lb/h (k

22、g/h) atwhich a fryer brings the specified food product to a specified“cooked” condition. Does not necessarily refer to maximumrate. Production rate varies with the amount of food beingcooked.3.2.13 recovery time, nthe time from the removal of thefry basket containing the French fries until the cooki

23、ngmedium is back up to within 10F (5.56C) of the settemperature and the fryer is ready to be reloaded.3.2.14 test, na set of six loads of French fries cooked in aprescribed manner and sequential order.3.2.15 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or meas

24、ure of repeatabilityof a reported test result.4. Summary of Test MethodNOTE 1All of the fryer tests shall be conducted with the fryer installedunder a wall-mounted canopy exhaust ventilation hood that shall operateat an air flow rate based on 300 cfm per linear foot (460 L/s per linearmetre) of hood

25、 length. Additionally, an energy supply meeting themanufacturers specifications shall be provided for the gas or electric fryerunder test.4.1 The fryer under test is connected to the appropriatemetered energy source. The measured energy input rate isdetermined and checked against the rated input bef

26、ore continu-ing with testing.4.2 The frying-medium temperature in the cook zone of thefryer is monitored at a location chosen to represent the averagetemperature of the frying-medium while the fryer is “idled” at350F (177C). Fryer temperature calibration to 350F (177C)is achieved at the location rep

27、resenting the average temperatureof the frying medium.4.3 The preheat energy and time, and idle-energy consump-tion rate are determined while the fryer is operating with thethermostat(s) set at a calibrated 350F (177C). The rate ofpilot energy consumption also is determined when applicableto the fry

28、er under test.4.4 Energy consumption and time are monitored while thefryer is used to cook six loads of frozen,14-in. (6-mm)shoestring potatoes to a condition of 30 6 1 % weight loss withthe thermostat set at a calibrated 350F (177C). Cooking-energy efficiency is determined for heavy- and light-load

29、 testconditions. Production capacity is based on the heavy-load test.5. Significance and Use5.1 The measured energy input rate test is used to confirmthat the fryer under test is operating in accordance with itsnameplate rating.5.2 Fryer temperature calibration is used to ensure that thefryer being

30、tested is operating at the specified temperature.Temperature calibration also can be used to evaluate andcalibrate the thermostat control dial.5.3 Preheat-energy consumption and time can be used byfood service operators to manage their restaurants energydemands, and to estimate the amount of time re

31、quired forpreheating a fryer.5.4 Idle energy and pilot energy rates can be used by foodservice operators to manage their energy demands.5.5 Preheat energy consumption, idle energy, and pilotenergy can be used to estimate the energy consumption of anactual food service operation.5.6 Cooking-energy ef

32、ficiency is a direct measurement offryer efficiency at different loading scenarios. This data can beused by food service operators in the selection of fryers, as wellas for the management of a restaurants energy demands.5.7 Production capacity can be used as a measure of fryercapacity by food servic

33、e operators to choose a fryer to matchtheir particular food output requirements.6. Apparatus6.1 watt-hour meter, for measuring the electrical energyconsumption of a fryer, shall have a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand gre

34、ater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 10 %.6.2 gas meter, for measuring the gas consumption of a fryer,shall be a positive displacement type with a resolution of atleast 0.01 ft3(0.0003 m3) and a m

35、aximum error no greater than1 % of the measured value for any demand greater than 2.2 ft3(0.06 m3) per hour. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3(0.0003 m3) and have a maximum error no greaterthan 2 % of the measured v

36、alue.F1361 1726.3 thermocouple probe(s), industry standard Type T orType K thermocouples capable of immersion, with a rangefrom 50 to 400F and an uncertainty of 61F (0.56C).6.4 analytical balance scale, for measuring weights up to 10lb, with a resolution of 0.01 lb (0.004 kg) and an uncertainty of0.

37、01 lb.6.5 convection drying oven, with temperature controlled at220 6 5F (100 6 3C), to be used to determine moisturecontent of both the raw and cooked fries.6.6 canopy exhaust hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor and with the c

38、apacity to operate at a nominal netexhaust ventilation rate of 300 cfm per linear foot (460 L/s perlinear metre) of active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup

39、 air shall be delivered through face registersor from the space, or both.6.7 fry basket, supplied by the manufacturer of the fryerunder testing, shall be a nominal size of 638 by 12 by 538 in.(160 by 300 by 140 mm). A total of six baskets are required totest each fryer in accordance with these proce

40、dures.6.8 freezer, with temperature controlled at 5 6 5F (20 63C), with capacity to cool all fries used in a test.6.9 barometer, for measuring absolute atmospheric pressure,to be used for adjustment of measured gas volume to standardconditions. Shall have a resolution of 0.2 in. Hg (670 Pa) andan un

41、certainty of 0.2 in. Hg (670 Pa).6.10 data acquisition system, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.11 pressure gauge, for monitoring gas pressure. Shallhave a range from 0 to 15 in. H2O (0 to 3.7 kPa), a resolutionof 0.5 in. H

42、2O (125 Pa), and a maximum uncertainty of 1 % ofthe measured value.6.12 stopwatch, with a 1-s resolution.6.13 temperature sensor, for measuring gas temperature inthe range from 50 to 100F (10 to 93C) with an uncertainty of61F (0.56C).7. Reagents and Materials7.1 French Fries (Shoestring Potatoes)Ord

43、er a sufficientquantity of French fries to conduct both the French frycook-time determination test and the heavy- and light-loadcooking tests.All cooking tests are to be conducted using14-in.(6-mm) par-cooked, frozen, shoestring potatoes. Fat and mois-ture content of the French fries shall be 6 6 1

44、% by weight and68 6 2 % by weight, respectively.7.2 frying medium, shall be partially hydrogenated, 100 %pure vegetable oil. New frying medium shall be used for eachfryer tested in accordance with this test method. The newfrying medium that has been added to the fryer for the first timeshall be heat

45、ed to 350F (177C) at least once before any testis conducted.NOTE 2Generic partially hydrogenated all vegetable oil (soybean oil)has been shown to be an acceptable product for testing by PG energy; fryer; performance; production ca-pacity; test method; throughputANNEXES(Mandatory Information)A1. PROC

46、EDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTSNOTE A1.1This procedure is based on the ASHRAE method fordetermining the confidence interval for the average of several test results(ASHRAE Guideline 2-1986 (RA90). It should only be applied to testresults that have been obtained within t

47、he tolerances prescribed in thismethod (for example, thermocouples calibrated and the appliance operat-ing within 5 % of rated input during the test run).A1.1 For the cooking-energy efficiency and productioncapacity results, the uncertainty in the averages of at least threetest runs is reported. For

48、 each loading scenario, the uncertaintyof the cooking-energy efficiency and production capacity mustbe no greater than 610 % before any of the parameters for thatloading scenario can be reported.A1.2 The uncertainty in a reported result is a measure of itsprecision. If, for example, the production c

49、apacity for theappliance is 30 lb/h (13.6 kg/h), the uncertainty must not begreater than 63 lb/h (61.4 kg/h). Thus, the true productioncapacity is between 27 and 33 lb/h (12.2 and 15 kg/h). Thisinterval is determined at the 95 % confidence level, whichmeans that there is onlya1in20chance that the trueproduction capacity could be outside of this interval.A1.3 Calculating the uncertainty not only guarantees themaximum uncertainty in the reported results, but is also used todetermine how many test runs are needed to satisfy th