Full Description

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

1.2This test method is applicable to floor model gas and electric fryers with 50 lb (23 kg) and greater fat capacity and an 18-in. and larger vat size.

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

1.3.1Energy input rate (10.2),

1.3.2Preheat energy and time (10.4),

1.3.3Idle energy rate (10.5),

1.3.4Pilot energy rate (10.6, if applicable),

1.3.5French fry cooking energy rate and efficiency (10.9),

1.3.6French fry production capacity and frying medium temperature recovery time (10.9),

1.4This 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.

1.5The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.6This 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.

1.7This 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.