SIST EN 61309:1998

SLOVENSKI STANDARD
SIST EN 61309:1998
01-januar-1998
Deep-fat fryers for household use - Methods for measuring the performance (IEC
1309:1995 )
Deep-fat fryers for household use - Methods for measuring the performance (IEC
1309:1995 )
Fritiergeräte für den Hausgebrauch - Verfahren zur Prüfung der Gebrauchseigenschaften
Friteuses à usage domestique - Méthodes de mesure de l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 61309:1995
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
SIST EN 61309:1998 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 61309:1998

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SIST EN 61309:1998

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SIST EN 61309:1998

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SIST EN 61309:1998
NORME CEI
IEC
INTERNATIONALE
1309
INTERNATIONAL
Première édition
STANDARD
First edition
1995-01
Friteuses à usage domestique -
Méthodes de mesure de l'aptitude à la fonction
Deep-fat fryers for household use -
Methods for measuring the performance
réservés — Copyright — all rights reserved
© CEI 1995 Droits de reproduction
No part of this publication may be reproduced or utilized in
Aucune partie de cette publication ne peut âtre reproduite ni
any form or by any means, electronic or mechanical,
utilisée sous quelque forme que ce soit et par aucun pro-
cédé, électronique ou mécanique, y compris la photocopie et including photocopying and microfilm, without permission
les microfilms, sans l'accord écrit de l'éditeur. in writing from the publisher.
Internationale 3, Suisse
Bureau Central de la Commission Electrotechnique rue de Varembé Genève,
Commission Electrotechnique Internationale
CODE PRIX w'
International Electrotechnical Commission
PRICE CODE 'V
MetHuuyHapoartaa 3nexrpoTexrwvecKaa HOMHCCHa
IEC
• Pour prix, voir catalogue en vigueur
•
For price, see current catalogue

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SIST EN 61309:1998
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1309 ©IEC:1995
CONTENTS
Page
FOREWORD 5
Clause
1 Scope and object 7
1.1 Scope 7
1.2 Aspects excluded from the scope 7
2 Normative references 7
3 Definitions 7
4 List of measurements 9
11 5 General conditions for measurements
11 5.1 Electrical supply
11 5.2 Ambient temperature
11 5.3 Wooden support
Fat or oil used for the tests 11
5.4
11
5.5 Deep-frozen French fried potatoes used for the tests
13
5.6 Equipment and operation of the deep-fat fryer
13
5.7 Collection of data prior to the tests
13
6 Overall dimensions
13
7 Mass
13
8 Length of power supply cord or cord set
15 9 Oil/fat temperature
15
10 Minimum oil/fat capacity
15
11 Maximum oil/fat capacity
15
12 Maximum frying capacity
15
13 Specific frying capacity
17
14 Heating-up time
17
15 Processing time
21
16 Energy consumption
21
17 Frying result
21
17.1 Determination of the brownness
23
17.2 Determination of the fat content
25
17.3 Texture
27 18 Pouring ability and effectiveness of the oil/fat filter
27
18.1 Procedure
27
18.2 Results

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SIST EN 61309:1998
1309 ©IEC:1995 – 5
INTERNATIONAL ELECTROTECHNICAL COMMISSION
DEEP-FAT FRYERS FOR HOUSEHOLD USE -
Methods for measuring the performance
FOREWORD
The 1EC (International Electrotechnical Commission) is a worldwide organization for standardization
1)
comprising all national electrotechnical committees (IEC National Committees). The object of the IEC is to
promote international cooperation on all questions concerning standardization in the electrical and
electronic fields. To this end and in addition to other activities, the IEC publishes International Standards.
Their preparation is entrusted to technical committees; any IEC National Committee interested in the
subject dealt with may participate in this preparatory work. International, governmental and
non-governmental organizations liaising with the IEC also participate in this preparation. The IEC
collaborates closely with the International Organization for Standardization (ISO) in accordance with
conditions determined by agreement between the two organizations.
The formal decisions or agreements of the IEC on technical matters, prepared by technical committees on
2)
which all the National Committees having a special interest therein are represented, express, as nearly as
possible, an international consensus of opinion on the subjects dealt with.
3) They have the form of recommendations for international use published in the form of standards, technical
reports or guides and they are accepted by the National Committees in that sense.
4) In order to promote international unification, IEC National Committees undertake to apply IEC International
Standards transparently to the maximum extent possible in their national and regional standards. Any
divergence between the IEC Standard and the corresponding national or regional standard shall be clearly
indicated in the latter.
International Standard IEC 1309 has been prepared by sub-committee 59G: Small
kitchen appliances, of IEC technical committee 59: Performance of household electrical
appliances.
The text of this standard is based on the following documents:
DIS Report on voting
59G(CO)35 59G/48/RVD
Full information on the voting for the approval of this standard can be found in the report
on voting indicated in the above table.
In this standard, the following print types are used:
– test specifications: in italic type;
– notes: in small roman type;
– other text: in roman type.

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SIST EN 61309:1998
1309 ©IEC:1995 - 7 -
DEEP-FAT FRYERS FOR HOUSEHOLD USE -
Methods for measuring the performance
1 Scope and object
1.1 Scope
This International Standard applies to electric deep-fat fryers for household use with a
capacity of up to 4 I of oil or fat.
The purpose of this standard is to state and define the principal pe rformance character-
istics of deep-fat fryers which are of interest to the user, to describe test methods for
measuring these characteristics and to give some guidelines for the evaluation of the test
results.
Taking into account the low degree of accuracy and repeatability, due to variations in time
and origin of test materials and ingredients and to the influence of the subjective judge-
ment of test operators, the described test methods may be applied more reliably for
comparative testing of a number of appliances at approximately the same time, in the
same laboratory, by the same operator and with the same utensils, rather than for the
testing of single appliances in different laboratories.
1.2 Aspects excluded from the scope
This standard is concerned neither with safety nor with pe rformance requirements.
2 Normative references
Not applicable.
3 Definitions
For the purpose of this standard, the following definitions apply.
3.1 fat: Any kind of fat which is recommended for deep-fat frying.
3.2 oil: Any kind of oil which is recommended for deep-fat frying.
3.3 frying temperature: The oil/fat temperature as recommended by the manufacturer
of the deep-fat fryer for frying deep-frozen French fried potatoes.
3.4 minimum oil/fat capacity: The minimum quantity of oil/fat that can be used for
frying, as indicated by the manufacturer.
NOTE - The fat has to be melted first.
3.5 maximum oil/fat capacity: The maximum quantity of oil/fat that can be used for
frying, as indicated by the manufacturer.
NOTE - The fat has to be melted first.

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SIST EN 61309:1998
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1309 ©IEC:1995
deep-frozen French fried potatoes: Any kind of commonly used precooked French
3.6
fries frozen at a temperature of (-18 ± 2 °C).
The maximum quantity of deep-frozen French fried
3.7 maximum frying capacity:
potatoes that can be fried at a time as indicated by the manufacturer.
3.8 specific' frying capacity: The maximum frying capacity divided by the maximum
oil/fat capacity.
The time to heat the maximum quantity of oil/fat to reach the frying
3.9 heating-up time:
temperature from ambient.
The time that the French fried potatoes are immersed in the oil/fat.
3.10 frying time:
3.11 The time needed to reach the frying temperature after the French
re-heating time:
fried potatoes have been lifted out in the previous frying process.
The total time to cook three batches of the maximum quantity.
3.12 processing time:
filter: The filter designed to reduce the odours and fumes from the exhaust
3.13 exhaust
air during the frying process.
The filter designed to separate food particles from the oil/fat.
3.14 oil/fat filter:
The perforated metal or wire mesh container to hold French fried potatoes.
3.15 basket:
4 List of measurements
- overall dimensions (clause 6);
- mass (clause 7);
length of power supply cord or cord set (clause 8);
- oil/fat temperature (clause 9);
- minimum oil/fat capacity (clause 10);
- maximum oil/fat capacity (clause 11);
- maximum frying capacity (clause 12);
- specific frying capacity (clause 13);
- heating-up time (clause 14);
- processing time (clause 15);
- energy consumption (clause 16);
- frying result (clause 17);
- pouring ability and effectiveness of oil/fat filter (clause 18).
NOTES
1 The frying results obtained are not always comparable if the tests are made in different laboratories,
because different ingredients might be used.
2 Attention is drawn to the fact that processing time, specific frying capacity and frying result are inter-
dependent and therefore it is recommended to publish these results together.
3 It should be reported whether oil or fat has been used.

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SIST EN 61309:1998
1309 ©IEC:1995 - 11 -
5 General conditions for measurements
5.1 Electrical supply
The measurements shall be made at rated frequency and at a voltage which is within ±1 %
of the rated voltage or the mean of the rated voltage range.
NOTE — If the rated voltage differs from the nominal supply voltage of the count ry concerned, measure-
ments carried out at rated voltage may be misleading. Therefore, for comparative testing, the voltage used
for the tests is to conform to the nominal supply voltage and this should be reported.
5.2 Ambient temperature
The ambient temperature and the temperature of oil or fat prior to the test shall be (20 ± 5) °C,
unless otherwise specified.
In tropical climates, the ambient temperature may be (27 ± 5) °C but the temperature should be
NOTE —
recorded.
5.3 Wooden support
For the measurements, the appliances are placed on a support consisting of a plywood
board 20 mm thick and painted matt black.
The dimensions of this support are such that it projects beyond the appliance at least 50 mm
on all sides, and the appliance is placed at least 0,3 m from any wall.
Fat or oil used for the tests
5.4
The measurements may be carried out with fat or oil.
5.4.1 If fat is used, it shall be melted prior to the measurements to avoid differences in
heat transfer.
NOTE — Fat should be melted 24 h prior to the test in order to find the correct quantity for a given appliance
and the test is then started with this quantity of unmelted fat.
5.4.2 The oil/fat used for the measurements are of a common brand and type, as avail-
able in the country concerned.
Prior to the tests, oil/fat temperature shall be at ambient temperature.
For comparison reasons, one type of the same brand and of the same production batch
shall be used.
NOTE — The specific mass of oil/fat is 0,9, so 1 kg of fat corresponds to 1,11 litres of oil.
5.5 Deep-frozen French fried potatoes used for the tests
The deep-frozen French fried potatoes used for the tests are of a common brand and type,
as available in the country concerned.
Prior to the tests, they have to be stored for at least 12 h at a temperature of (-18 ± 2 °C).

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SIST EN 61309:1998
1309 © IEC:1995 - 13 -
For comparison reasons, one type of the same brand and of the same production batch
shall be used.
NOTES
1 Loose ice particles from the fries are removed as much as possible by shaking.
2 For expediency, care should be taken that several batches of the required quantity are prepared prior to
starting the test.
3 In order to avoid any pre-heating of the fries before the frying period, care should be taken that they are
taken out from the freezer, weighed and put into the deep-fat fryer in a time that is less than 15 s.
4 The fries should have an approximately square cross-section. The size of the French fried potatoes
should be reported.
5.6 Equipment and operation of the deep-fat fryer
The appliance shall be used in accordance with the manufacturer's instructions, with clean
filters.
Collection of data prior to the tests
5.7
As most of the measuring methods have to follow the manufacturer's instructions given
in the instructions for use, it might be advantageous to collect the following data before-
hand.
- The minimum and maximum oil/fat capacity (see clauses 10 and 11).
- The maximum frying capacity (see clause 12).
- The heating-up time or indication that the frying temperature for deep-frozen French
fried potatoes has been reached (see clause 14).
The frying time for the maximum quantity of deep-frozen French fried potatoes.
-
- The re-heating time between two batches.
6 Overall dimensions
The maximum overall dimensions for storage are measured and height, width or diameter
and depth are indicated, rounded up to the nearest centimetre. Handles and any projection
on the appliance itself are taken into account.
The cord is in the stored position, that is, wound around the appliance, or placed in its
storage compartment.
7 Mass
The mass of the appliance, including cord and any accessories, is measured and indicated
in kilogrammes rounded off to the nearest 0,05 kg.
8 Length of power supply cord or cord set
The distance between the entry point into the appliance and the face of the plug is
measured and indicated in metres rounded down to the nearest 0,05 m.

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SIST EN 61309:1998
1309 © IEC:1995 –15 –
9 Oil/fat temperature
The appliance is filled up with oil/fat to its maximum capacity. Install a thermocouple with
a copper disc with a diameter of 15 mm and approximately 1 mm thick in the geometrical
centre of the oil/fat volume. The lid is closed for cooking the F
...