ASTM F1963-05 (2023) PDF

Full title and description

Standard Specification for Deep‑Fat Fryers, Gas or Electric, Open — ASTM designation F1963 − 05 (Reapproved 2023). This specification defines classification, design, construction, and minimum performance expectations for commercial open deep‑fat fryers that use gas or electric heat sources for institutional and commercial food‑service use.

Abstract

This specification covers the design and construction of commercial deep‑fat fryers (open fryers) using electricity or gas. It classifies fryers by type (countertop, drop‑in, floor portable, floor stationary), size (A–F by cooking capacity), grade (material construction levels 1–4), style (electric fixed, electric swing, induction, gas), and class (with or without automatic basket lift). Each fryer is subjected to performance tests; the document also references applicable safety and performance standards.

General information

• Status: Published / Reapproved (active specification).
• Publication date: Reapproval published (effective) around 1 January 2023 (original adoption 2005; designation F1963‑05, reapproved 2023).
• Publisher: ASTM International.
• ICS / categories: 97.040.20 — Cooking ranges, working tables, ovens and similar appliances.
• Edition / version: Designation F1963 − 05 (Reapproved 2023).
• Number of pages: 6 pages (English).

Scope

The standard applies to commercial deep‑fat fryers used in food‑service and institutional settings that heat edible oils or fats by electric resistive/induction elements or by gaseous fuel combustion. It specifies preferred units of measure (inch‑pound standard with SI units for information), notes that the standard does not cover every safety concern (users must apply additional regulatory or safety practices), and provides classification options and supplementary requirements for certain procurement contexts.

Key topics and requirements

• Classification by Type (Type 1: countertop; Type 2: drop‑in; Type 3: floor‑mounted portable with casters; Type 4: floor‑mounted stationary).
• Size classification (A–F) based on cooking capacity.
• Grade definitions (Grades 1–4) tied to materials used for cooking vessel and exterior.
• Style and fuel source distinctions (Styles A–C electric variants including induction; Style D gas).
• Class definitions (Class 1 without automatic basket lift; Class 2 with automatic basket lift) and performance testing requirements for each fryer.
• Design and construction expectations including baskets, filters, permissible perforation/wire spacing, delivery/ready‑to‑connect assembly, and references to third‑party certification or test reports.
• Normative references and cross‑references to related test methods and practices (e.g., ASTM F2144, F1361; ANSI/UL 197; ANSI/Z83.11; NSF/ANSI 4; commercial packaging and manual specifications).

Typical use and users

Primary users are food‑service equipment manufacturers, design and engineering teams specifying commercial kitchen equipment, procurement/specification professionals for restaurants and institutional kitchens, test laboratories, conformity assessment bodies, and facility maintenance teams responsible for safe operation and replacement of commercial open fryers. The standard is used to ensure consistent classification, performance testing, and to support procurement and certification decisions.

Related standards

Normative and related references called out in the specification include ASTM F2144 (performance of large open vat fryers), ASTM F1361 (test method for open deep‑fat fryers), ASTM F760 (food service equipment manuals), ASTM D3951 (commercial packaging practice), and industry safety/performance standards such as ANSI/UL 197, ANSI/Z83.11, and NSF/ANSI 4. These referenced documents provide complementary test methods, safety, and certification criteria.

Keywords

deep‑fat fryer, open fryer, fryer classification, basket lift, cooking medium, electric fryer, gas fryer, induction heating, resistive heating, commercial food‑service equipment.

FAQ

Q: What is this standard?

A: ASTM F1963 − 05 (Reapproved 2023) is the ASTM specification that defines classification, design, construction, and minimum performance requirements for commercial open deep‑fat fryers that use gas or electric heating.

Q: What does it cover?

A: It covers types, sizes, grades, styles, and classes of open deep‑fat fryers, basic design and construction requirements (including baskets, filters, allowable perforation/wire spacing), and mandates performance testing and referenced normative documents for testing and certification.

Q: Who typically uses it?

A: Equipment manufacturers, kitchen designers, procurement/specification teams for restaurants and institutions, test laboratories, conformity assessors, and maintenance/operations staff in commercial food‑service facilities.

Q: Is it current or superseded?

A: The document is listed as F1963 − 05 with a 2023 reapproval (designation shows original adoption in 2005 and reapproved in 2023). Users should check ASTM or authorized distributors for the absolute latest status before formal procurement, but the reapproval indicates the 2005 text was reaffirmed in 2023 rather than fully rewritten.

Q: Is it part of a series?

A: It is maintained by ASTM Committee F26 (Food Service Equipment) and is linked to related F26/F26.02 standards and test methods (for example ASTM F2144 and F1361) that together cover testing, performance, and documentation expectations for commercial frying equipment.

Q: What are the key keywords?

A: Deep‑fat fryer, open fryer, fryer type/size/grade/style/class, basket lift, cooking medium, electric/gas heating, induction, resistive heating, commercial kitchen equipment.