ASTM F1964-21 PDF

Scope: 1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle 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 natural gas and electric pressure fryers. 1.3 The fryer can be evaluated with respect to the following: 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 Cooking energy rate and efficiency (10.9), and 1.3.6 Production capacity (10.9). 1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.5 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. 1.6 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.

ASTM F1964-21 Referenced Document

2021 ASTM F1964-21 Standard Test Method for Performance of Pressure Fryers
2019 ASTM F1964-11(2019) Standard Test Method for Performance of Pressure Fryers
2011 ASTM F1964-11 Standard Test Method for Performance of Pressure Fryers
1999 ASTM F1964-99(2005) Standard Test Method for Performance of Pressure and Kettle Fryers
1999 ASTM F1964-99 Standard Test Method for Performance of Pressure and Kettle Fryers