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 understand its energy efficiency and production capacity.<\/p>\n
1.2 This test method is applicable to both counter and floor model gas and electric units with nominal frying medium capacity less than 60 lb (27 kg). For large vat fryers with a nominal frying medium capacity greater than 60 lb (27 kg), refer to Test Method F 2144.<\/p>\n
1.3 The fryer can be evaluated with respect to the following (where applicable):<\/p>\n
1.3.1 Energy input rate (10.2),<\/p>\n
1.3.2 Preheat energy and time (10.4),<\/p>\n
1.3.3 Idle energy rate (10.5),<\/p>\n
1.3.4 Pilot energy rate (10.6),<\/p>\n
1.3.5 Cooking energy rate and efficiency (10.10), and<\/p>\n
1.3.6 Production capacity and frying medium temperature recovery time (10.10).<\/p>\n
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.<\/p>\n
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.<\/p>\n
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 and health practices and determine the applicability of regulatory limitations prior to use.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 1<\/td>\n | Scope Referenced Documents Terminology <\/td>\n<\/tr>\n | ||||||
| 2<\/td>\n | Summary of Test Method Significance and Use Apparatus <\/td>\n<\/tr>\n | ||||||
| 3<\/td>\n | Reagents and Materials Sampling, Test Specimens, and Test Units Preparation of Apparatus FIG. 1 <\/td>\n<\/tr>\n | ||||||
| 4<\/td>\n | Procedure FIG. 2 <\/td>\n<\/tr>\n | ||||||
| 5<\/td>\n | TABLE 1 <\/td>\n<\/tr>\n | ||||||
| 6<\/td>\n | FIG. 3 <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | FIG. 4 <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | Calculation and Report FIG. 5 <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | Precision and Bias Keywords A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS A1.1 A1.2 A1.3 <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | A1.4 TABLE A1.1 <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | A1.5 <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | A2. PROCEDURE FOR DETERMINING THE MOISTURE CONTENT OF FOOD PRODUCTS USING GRAVIMETRIC WEIGHT LOSS A2.1 Scope A2.2 Apparatus A2.3 Reagents and Materials A2.4 Procedure A2.5 Calculation <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | X1. PROCEDURE FOR DETERMINING THE WATER-BOIL EFFICIENCY X1.1 Scope X1.2 Terminology X1.3 Summary of Test Method X1.4 Significance and Use X1.5 Apparatus X1.6 Reagents and Materials X1.7 Preparation of Apparatus X1.8 Procedure <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | X1.9 Calculation and Report FIG. X1.1 <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | X2. RESULTS REPORTING SHEETS <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | X3. PROCEDURE FOR CALCULATING THE DAILY ENERGY CONSUMPTION OF AN OPEN DEEP FAT FRYER BASED ON REPORTED TEST RESULTS X3.1 X3.2 X3.3 X3.4 Procedure <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | X3.5 Example of Calculating the Daily Energy Consump-tion for an Electric Fryer <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | X3.6 Example of Calculating the Daily Energy Consump-tion for a Gas Fryer TABLE X3.1 TABLE X3.2 TABLE X3.3 <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | TABLE X3.4 <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" F1361-07 Standard Test Method for Performance of Open Deep Fat Fryers<\/b><\/p>\n |