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: stainless-steel cooking vessel and stainless steel exterior,
• Grade 2: stainless-steel cooking vessel and coated carbon steel exterior,
• Grade 3: carbon-steel cooking vessel and coated carbon steel exterior, and
• Grade 4: carbon-steel cooking vessel and stainless steel exterior.

In terms of style, four styles are available for these fryers:

• Style A: fixed electric heating,
• Style B: swing-up electric heating,
• Style C: induction heating, and
• Style D: gas firing.

In terms of class, there are two kinds:

• Class 1: fryers without automatic basket lift mechanism
• Class 2: fryers with automatic basket lift mechanism.

Each fryer shall be subjected to a performance test.

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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 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.