Standard Test Method for Performance of Pressure Fryers

Importancia y uso:

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 noncooking periods.

5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-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 restaurants' energy demands.

5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.

Subcomité:

F26.06

Referida por:

F2875-10R20, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

91.040.20 (Buildings for commerce and industry)

Palabras clave:

efficiency; energy; kettle fryer; performance; pressure fryer; production capacity; throughput;