(a) The following definitions apply to commercial fryers:

1. (1) Commercial fryer means an appliance for non-residential use, including a cooking vessel, in which oil is placed to such a depth that the cooking food is essentially supported by displacement of the cooking fluid rather than by the bottom of the vessel. Heat is delivered to the cooking fluid by means of an immersed electric element of band-wrapped vessel (electric fryers) or by heat transfer from gas burners through either the walls of the fryer or through tubes passing through the cooking fluid (gas fryers).

   1. (i) Standard fryer means a fryer with a vat that measures >12 inches and < 18 inches wide, and a shortening capacity > 25 pounds and < 65 pounds.
   2. (ii) Large vat fryer means a fryer with a vat that measures > 18 inches and < 24 inches wide, and a shortening capacity > 50 pounds.
   3. (iii) Split vat fryer means a standard or large vat fryer with an internal wall that separates the vat into two equal sides.
2. (2) Cooking-energy efficiency means the quantity of energy input to the food product (i.e., french fries) during the cooking process, expressed as a percentage of the quantity of energy input to the fryer during the heavy-load tests.
3. (3) Idle energy rate means the average rate of energy consumed [Btu/h (kJ/h) or kW] by the fryer while holding or idling the frying medium at the thermostat(s) set point.

4. (4) Product family means the variations of one model are offered within a single product line with differences in aesthetics only. Individual models represented by a product family must be based on the same basic engineering design and have the same cooking-energy efficiency and idle energy rate. All members of the family must also have the same fry pot size.

   (b) Standard requirements for commercial fryers, as is consistent with the efficiency levels established by ENERGY STAR V. 2.0 for Commercial Fryers, as incorporated by reference in section 509.61 of this Part.

5. (1) Determining fry pot size: the frying area shall be measured at the fryer’s maximum fill-line. The fry pot width is considered to be the distance between the inner side walls of the frypot. The dimensions for split-vat fryers shall be considered to be twice the width of one side. For kettle fryers, the frying area shall be measured at the fryer’s maximum fill-line using the diameter of the cylinder and determined by the inner walls.

6. (2) Cooking energy efficiency and idle energy rate requirements – standard fryers. Table 5: Requirements for Standard Open Deep-Fat Gas Fryers Table 6: Requirements for Standard Open Deep-Fat Electric Fryers

   Heavy-Load Cooking Energy Efficiency	≥ 50%
   Idle Energy Rate	≤ 9,000 Btu/hr

   Heavy-Load Cooking Energy Efficiency	≥ 83%
   Idle Energy Rate	≤ 800 watts

7. (3) Cooking energy efficiency and idle energy rate requirements – large vat fryers table. 7: Requirements for Large Vat Open Deep-Fat Gas Fryers Table 8: Requirements for Large Vat Open Deep-Fat Electric Fryers

   Heavy-Load Cooking Efficiency	≥ 50%
   Idle Energy Rate	≤ 12,000 Btu/hr

   Heavy-Load Cooking Efficiency	≥ 80%
   Idle Energy Rate	≤ 1,100 watts

8. (4) Significant digits and rounding:

   1. (i) All calculations shall be carried out with directly measured (unrounded) values.
   2. (ii) Unless otherwise specified below, compliance with specification limits shall be evaluated using directly measured or calculated values without any benefit from rounding.

   3. (iii) Directly measured or calculated values that are submitted for reporting on the State Appliance Standard Database shall be rounded to the nearest significant digit as expressed in the corresponding specification limit.

      (c) Test procedures for assuring compliance with the standards established in subdivision (b) of this section.

9. (1) Representative models shall be selected for testing per the following requirements:

   1. (i) For certification of an individual product model, the representative model shall be equivalent to that which is intended to be marketed and labeled as ENERGY STAR.
   2. (ii) For certification of a product family, any model within that product family can be tested and serve as the representative model.

10. (2) When testing commercial fryers, the following test methods shall be used: Table 9: Test Method for Commercial Fryers

    Requirement	Test Method Reference
    Cooking-Energy Efficiency Idle Energy Rate	Standard Fryers: ASTM Standard F1361-07 (2013), Test Method for Performance of Open Deep Fat Fryers, as incorporated by reference in section 509.61 of this Part Large Vat Fryers: ASTM Standard F2144-09, Test Method for Performance of Large Open Vat Fryers, as incorporated by reference in section 509.61 of this Part