IEC 61309 : 1.0

Table of Contents

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

Abstract

Applies to electric deep-fat fryers for household use with capacity of up to 4 l of oil. Defines the principal performance characteristics, test methods and guidelines for evaluation of the test results. Shade chart: This standard is to be used together with a shade chart allowing the determination of the browness of French fried potatoes developed by VAVI - Vereiniging vor de Aardappelverwerkende Industrie - (Dutch Potato Processing Industries Association).

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Electrotechnical Committee
Pages
ISBN
Committee	TC 59