Frymaster HD21814150G Air Supply and Ventilation, Equipment Installed at High Altitudes, Danger

FRYMASTER HD1814 SERIES GAS FRYERS

CHAPTER 2: IMPORTANT INFORMATION

2.6 Air Supply and Ventilation

DANGER

This appliance must be installed with sufficient ventilation to prevent the occurrence of unacceptable concentrations of substances harmful to the health of personnel in the room in which it is installed.

Keep the area around the fryer clear to prevent obstruction of combustion and ventilation airflow as well as for service and maintenance.

A.Do not connect this fryer to an exhaust duct.

B.Correct installation and adjustment will ensure adequate airflow to the fryer system.

C.A commercial, heavy-duty fryer must vent its combustion wastes to the outside of the building. A deep-fat fryer must be installed under a powered exhaust hood, or an exhaust fan must be provided in the wall above the unit, as exhaust gas temperatures are approximately 700-900°F (371-482°C). Check air movement during installation. Strong exhaust fans in the exhaust hood or in the overall air conditioning system can produce slight air drafts in the room.

D.Do not place the fryer’s flue outlet directly into the plenum of the hood, as it will affect the gas combustion of the fryer.

E.Never use the interior of the fryer cabinet for storage or store items on shelving over or behind the fryer. Exhaust temperatures may exceed 800°F (427°C) and may damage or melt items stored in or near the fryer.

F.Adequate distance must be maintained from the flue outlet of the fryer(s) to the lower edge of the filter bank. Per NFPA Standards No. 96, a minimum of 18-inches (45-cm) should be maintained between the flue(s) and the lower edge of the exhaust hood filter.

G.Filters and drip troughs should be part of any industrial hood, but consult local codes before constructing and installing any hood. The duct system, the exhaust hood and the filter bank must be cleaned on a regular basis and kept free of grease.

2.7Equipment Installed at High Altitudes

A.The fryer input rating (BTU/hr) is for elevations up to 2,000 feet (610-m). For elevations above 2,000 feet (610-m), the rating should be reduced four percent for each additional 1,000 feet (305-m) above sea level.

B.The correct orifices are installed at the factory if operating altitude is known at time of the customer’s order.

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