Pressure Fryers for Food Service Applications

Laboratory evaluation of Pressure Fryers using ASTM F1964. The pressure fryer is similar to an open-kettle fryer, but with the addition of a heavy, gasketed lid and a pressure valve. Pressure fryers coming in three sizes: 4, 6, and 8 heads of chicken capacity. The goal of this project is to test several fryers to develop a database of fryers to determine a qualifying product list for a deemed incentive.

The pressure fryer is similar to an open-kettle (open vat) fryer, but with the addition of a heavy, gasketed lid with a pressure valve. Pressure fryers come in three sizes: four, six, and eight heads of chicken capacity; one head of chicken constitutes approximately eight pieces of chicken. This project assesses the energy efficiency level of the BKI Model FKM-FC electric pressure fryer and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list. The food service qualifying product list identifies the most efficient commercial kitchen appliances within a specific appliance category; the qualifying appliances are eligible to receive incentives for their use. The BKI Model FKM-FC pressure fryer, a six head chicken capacity electric pressure fryer, was examined for various performance metrics. A test procedure was conducted in order to characterize the pressure fryer’s energy input rate, preheat energy consumption, cooking energy efficiency, and production capacity, according to the American Society for Testing and Materials (ASTM) F 1964-11 Standard Test Methods for Performance of Pressure Fryers. Southern California Edison’s Foodservice Technology Center (FTC) in Irwindale, CA performed the testing. Cook time, pressure fryer temperature, pressure fryer power input, and the weight and temperature of the test food were carefully measured. The test food used in this study was chicken breasts. From the extensive measurements collected, pressure fryer efficiency and numerous heat rate and uniformity factors were calculated. The test data provides key information to help determine the operational costs and the percentage of total kitchen productivity a single appliance can deliver.