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Description of ASTM-F2144 2021ASTM F2144-21Redline Standard: Standard Test Method for Performance of Large Open Vat FryersASTM F2144Scope 1.1 This 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. 1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size C, D, E and F, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity greater than 50 lb (23 kg) or a vat size 18 in. or greater in width. For size A, B, and C and open vat fryers with a nominal frying medium capacity less than or equal to 50 lb (23 kg), or a vat size less than 18 in. in width, refer to Test Method F1361. 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, if applicable), 1.3.5 French fry cooking energy rate and efficiency (10.8), 1.3.6 French fry production capacity and frying medium temperature recovery time (10.8), 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 standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 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. Keywords efficiency; energy; open deep fat fryer; performance; production capacity; test method; throughput; ICS Code ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances) DOI: 10.1520/F2144-21 This book also exists in the following packages...Subscription InformationMADCAD.com ASTM Standards subscriptions are annual and access is unlimited concurrency based (number of people that can access the subscription at any given time) from single office location. For pricing on multiple office location ASTM Standards Subscriptions, please contact us at info@madcad.com or +1 800.798.9296.
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About ASTMASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide. |
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