1.1This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.

1.2This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.

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

1.4This 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.

1.5The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.6This 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.

1.7This 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.