Ansi/Ul

Table 1-2 Ventilation and Fire Safety References

Topic	Underwriters Laboratory		National Fuel Gas Code
Topic		Document	Document
		Document	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/NFPA	96-1987
	ANSI/UL	900-1987

Types of Fire Extingushers
and Detection Equipment

CO2	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

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 back draft (down draft) at the fryer's flue opening. Back drafts will not allow the fryer to exhaust properly and will cause overheating which may cause permanent damage. Damage caused by backdrafts 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 ventilation 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.

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