{"id":53323,"date":"2024-10-17T09:18:43","date_gmt":"2024-10-17T09:18:43","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/astm-f1964-2\/"},"modified":"2024-10-24T16:55:25","modified_gmt":"2024-10-24T16:55:25","slug":"astm-f1964-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/astm\/astm-f1964-2\/","title":{"rendered":"ASTM-F1964"},"content":{"rendered":"<\/p>\n

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.<\/p>\n

1.2 This test method is applicable to floor model natural gas and electric pressure fryers.<\/p>\n

1.3 The fryer can be evaluated with respect to the following:<\/p>\n

1.3.1 Energy input rate (10.2),<\/p>\n

1.3.2 Preheat energy and time (10.4),<\/p>\n

1.3.3 Idle energy rate (10.5),<\/p>\n

1.3.4 Pilot energy rate (10.6, if applicable),<\/p>\n

1.3.5 Cooking energy rate and efficiency (10.9), and<\/p>\n

1.3.6 Production capacity (10.9).<\/p>\n

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.<\/p>\n

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 and health practices and determine the applicability of regulatory limitations prior to use.<\/span><\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
1<\/td>\nScope
Referenced Documents
Terminology <\/td>\n<\/tr>\n
2<\/td>\nSummary of Test Method
Significance and Use
Apparatus
Reagents and Materials <\/td>\n<\/tr>\n
3<\/td>\nSampling of Test Units
Preparation of Apparatus
Procedure <\/td>\n<\/tr>\n
4<\/td>\nTABLE 1 <\/td>\n<\/tr>\n
6<\/td>\nCalculation and Report <\/td>\n<\/tr>\n
8<\/td>\nPrecision and Bias
Keywords
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
A1.1
A1.2
A1.3
A1.4 <\/td>\n<\/tr>\n
9<\/td>\nTABLE A1.1 <\/td>\n<\/tr>\n
10<\/td>\nA1.5 <\/td>\n<\/tr>\n
11<\/td>\nX1. RESULTS REPORTING SHEETS <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

F1964-11 Standard Test Method for Performance of Pressure Fryers<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
ASTM<\/b><\/a><\/td>\n2011<\/td>\n12<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":53324,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[1231,2637],"product_tag":[],"class_list":{"0":"post-53323","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-91-040-20","7":"product_cat-astm","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/53323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/53324"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=53323"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=53323"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=53323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}