installation
v e n t i l a t i o n
d A N G E R
Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances.
An adequate ventilation system is required for commercial cooking equipment. Information may be obtained by writing
to the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. When writing refer to NFPA No. 96.
1.A single
48 CFM for propane gas. Kitchen ventilation must be of sufficient capacity to prevent a
2.DO NOT obstruct the flow of the exhaust flue at the top rear of the fryer. It is especially critical that gas supply piping and electrical support cord and/or receptacle be routed away from the path of the hot combustion fumes.
C A U T I O N
To prevent malfunction or cause negative back draft, DO NOT obstruct exhaust flues or attach any flue extension that will impede proper burner operation.
3.This fryer cannot be direct vented.
4.Install the fryer under a ventilation hood meeting all applicable code requirements. Combustion fumes must be vented in accordance with local, state, or national codes.
dANGER
FAILURE TO VENT THIS FRYER PROPERLY
MAY BE HAZARDOUS TO THE
HEALTH OF THE OPERATOR.
Equipment damage and operational problems
may also be the consequence of improper venting. Any damages sustained by a failure to properly vent this fryer are not covered under warranty.
Ventilating hoods and exhaust systems shall be permitted to be
used to vent appliances installed in commercial applications.
Where automatically operated appliances are vented through a ventilating hood or exhaust system equipped with a damper or with a power means of exhaust, provisions shall be made to allow the flow of gas to the main burners only when the damper is open
to a position to properly vent the appliance and when the power
means of exhaust is in operation. in accordance With nfpa 54
coMMonWealth of Massachusetts only.
