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ASTM F1963-05

Current Revision

Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

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1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.

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

1.3 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.


This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.


SDO ASTM: ASTM International
Document Number F1963
Publication Date Sept. 1, 2005
Language en - English
Page Count 5
Revision Level 05
Supercedes
Committee F26.02
Publish Date Document Id Type View
Sept. 1, 2005 F1963-05 Revision
Oct. 10, 1999 F1963-99A Revision
Jan. 1, 2023 F1963-05R23 Reaffirmation
Nov. 1, 2017 F1963-05R17E01 Reaffirmation
Oct. 1, 2011 F1963-05R11 Reaffirmation