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ASTM-F1361:2005 Edition

ASTM-F1361:2005 Edition

$44.96

F1361-05 Standard Test Method for Performance of Open Deep Fat Fryers

Published By Publication Date Number of Pages
ASTM 2005 20
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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.

1.2 This test method is applicable to floor model gas and electric units with 35- to 60-lb frying medium capacity.

1.3 The fryer can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (),

1.3.2 Preheat energy and time (),

1.3.3 Idle energy rate (),

1.3.4 Pilot energy rate (),

1.3.5 Cooking energy rate and efficiency (), and

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

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.

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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
2 Summary of Test Method
Significance and Use
Apparatus
3 Reagents and Materials
Sampling, Test Specimens, and Test Units
Preparation of Apparatus
FIG. 1
4 Procedure
FIG. 2
6 FIG. 3
7 FIG. 4
8 Calculation and Report
FIG. 5
10 Precision and Bias
Keywords
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
A1.1
A1.2
A1.3
11 A1.4
TABLE A1.1
12 A1.5
13 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
14 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
15 X1.9 Calculation and Report
FIG. X1.1
16 X2. RESULTS REPORTING SHEETS
17 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
18 X3.5 Example of Calculating the Daily Energy Consump-tion for an Electric Fryer
19 X3.6 Example of Calculating the Daily Energy Consump-tion for a Gas Fryer
TABLE X3.1
TABLE X3.2
TABLE X3.3
20 TABLE X3.4

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