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Standard Test Method for Performance of Open Deep Fat Fryers (Includes all amendments And changes 8/16/2017).
Automatically translated name:
Standard Test Method for Performance of Open Deep Fat Fryers
STANDARD published on 10.10.1999
Designation standards: ASTM F1361-99e1
Note: WITHDRAWN
Publication date standards: 10.10.1999
SKU: NS-50034
The number of pages: 21
Approximate weight : 63 g (0.14 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
efficiency, energy, fryer, performance, production capacity, test method, throughput, ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
1. Scope | ||||||||
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 (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 (10.10), and 1.3.6 Production capacity and frying medium temperature recovery time (10.10). 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 and health practices and determine the applicability of regulatory limitations prior to use. |
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2. Referenced Documents | ||||||||
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