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Table 1-2. Ventilation and Fire Safety References
Excessive ventilation causes drafts, which will interfere with the proper operation of the pilot and the
burner. Leave at least 18 inches of open space between the fryer's flue vent opening and the intake
of the exhaust hood.
CAUTION
Ensure that your ventilation system does not cause a down draft at the fryer's
flue opening. Down drafts will not allow the fryer to exhaust properly and will
cause overheating which may cause permanent damage. Damage caused by
down drafts will not be covered under equipment warranty. NEVER allow
anything to obstruct the flow of combustibles or ventilation exiting from the
fryer flue. DO NOT put anything on top of the flue area.
NOTICE
NEVER connect the blower directly to the flue openings. The direct flow of
air will cause poor temperature recovery, poor ignition, inefficient operation of
the fryer, and could extinguish the pilot.
Topic
Underwriters Laboratory
Document
National Fuel Gas Code
Document
Grease Extractor ANSI/UL 710-1981 ANSI/NFPA 96-1987
Ventilation Hood ANSI/UL 705-1984 ANSI/NFPA 96-1987
Filter Unit ANSI/UL 586-1985
ANSI/UL 900-1987
ANSI/NFPA 96-1987
Types of Fire Extingushers
and Detection Equipment
ANSI/UL 154-1983 ANSI/NFPA 12-1989
Dry Chemical ANSI/UL 299-1984 ANSI/NFPA 17-1985
Water ANSI/UL 626-1984 ANSI/NFPA 13-1989
Foam ANSI/NFPA 11-1988
Sprinklers ANSI/UL 199-1982 ANSI/NFPA 13-1989
ANSI/NFPA 13-1989
Smoke Detectors ANSI/UL 268-1981 ANSI/FPA 72B-1986
Fire Detection Thermostats ANSI/UL 521-1987 ANSI/FPA 72B-1986
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