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ASTM International - ASTM F1361-20

Standard Test Method for Performance of Open Vat Fryers

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Organization: ASTM International
Publication Date: 1 September 2020
Status: inactive
Page Count: 21
ICS Code (Cooking ranges, working tables, ovens and similar appliances): 97.040.20
significance And Use:

5.1 The measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.

5.2 Fryer temperature calibration is used to... View More

scope:

1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.

1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, 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 Cooking energy rate and efficiency (10.9), and

1.3.6 Production capacity and frying medium temperature recovery time (10.9).

1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.

1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Document History

March 1, 2021
Standard Test Method for Performance of Open Vat Fryers
1.1Â This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand...
ASTM F1361-20
September 1, 2020
Standard Test Method for Performance of Open Vat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its...
November 1, 2017
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
June 1, 2013
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
February 1, 2007
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
September 1, 2005
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
October 10, 1999
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
October 10, 1999
Standard Test Method for Performance of Open Deep Fat Fryers
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and...
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