Significance and Use 5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating. 5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial. 5.3 Preheat energy and time can be used by food service operators to manage their restaurants’ energy demands, and to estimate the amount of time required for preheating a fryer. 5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. 5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer’s energy consumption in an actual food service operation. 5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurant’s energy demands. 5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.Scope 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.
