Document Center is acquired by Nimonik

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 both counter and floor model gas and electric units with nominal frying medium capacity less than 60 lb (27 kg). For large vat fryers with a nominal frying medium capacity greater than 60 lb (27 kg), refer to Test Method F2144.

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

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.

5.1 The measured 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 consumption 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 and pilot energy rates can be used by food service operators to manage their energy demands.

5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.

5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data 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 can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.