Standard Test Method for Performance of Open Vat Fryers

Importancia y uso:

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.

Subcomité:

F26.06

Referida por:

F1963-05R23, F2875-10R20, F2144-21, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

Palabras clave:

efficiency; energy; fryer; performance; production capacity; test method; throughput;