1.1 本试验方法涵盖敞口锅油炸锅能耗和烹饪性能的评估。食品服务运营商可以使用此评估来选择油炸锅，并了解其能效和生产能力。 1.2 本试验方法适用于规范定义的1型（计数器）、2型（插入式）、3型（落地式、便携式）和4型（落地式、固定式）、尺寸A、B和C、电动（A、B和C型）和气体（D型）敞口锅油炸锅 F1963 ，标称油炸介质容量高达50磅（23公斤），或大桶尺寸小于18英寸。宽度。适用于尺寸为C、D、E和F的大型敞口煎锅，其标称煎炸介质容量大于50磅（23公斤），或容量为18英寸。宽度或更大，请参阅测试方法 F2144页 . 1.3 油炸锅可根据以下方面进行评估（如适用）: 1.3.1 能量输入率( 10.2 ), 1.3.2 预热能量和时间( 10.4 ), 1.3.3 空闲能量率( 10.5 ), 1.3.4 先导能量率( 10.6 ), 1.3.5 烹饪能量率和效率( 10.8 )，和 1.3.6 生产能力和煎炸介质温度恢复时间( 10.8 ). 1.4 本试验方法并非旨在回答油炸锅评估和选择中的所有性能标准，例如高能量输入设计对维持油炸锅烹饪区域内温度的重要性。 1.5 以英寸-磅为单位的数值应视为标准值。括号中给出的值仅供参考。 1.6 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.7 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 测量的能量输入率测试用于确认被测油炸锅按照其铭牌额定值运行。 5.2 油炸锅温度校准用于确保被测油炸锅在规定温度下运行。温度校准也可用于评估和校准节温器控制旋钮。 5.3 预热能耗和时间可供食品服务运营商用于管理其餐厅的能源需求，并估计预热煎锅所需的时间。 5.4 食品服务运营商可以使用闲置能源和试点能源费率来管理其能源需求。 5.5 预热能耗、闲置能耗和引导能耗可用于估计实际餐饮服务操作的能耗。 5.6 烹饪能效是对不同负载情况下油炸锅效率的直接测量。这些数据可供食品服务运营商用于选择油炸锅，以及管理餐厅的能源需求。 5.7 生产能力可作为衡量油炸锅容量的一个指标，供食品服务运营商选择符合其特定食品产量要求的油炸锅。

1.1 This 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. 1.2 This 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 . 1.3 The fryer can be evaluated with respect to the following (where applicable): 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 ), 1.3.5 Cooking energy rate and efficiency ( 10.8 ), and 1.3.6 Production capacity and frying medium temperature recovery time ( 10.8 ). 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.7 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. ====== Significance And 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.