Frymaster TB14 Gas Connections, National Code Requirements, Recommended Gas Supply Line Sizes

TB14 SERIES GAS FRYERS

CHAPTER 3: INSTALLATION

3.4 Gas Connections

DANGER

Before connecting new pipe to this appliance the pipe must be blown out thoroughly to remove all foreign material. Foreign material in the burner and gas controls will cause improper and dangerous operation.

NATIONAL CODE REQUIREMENTS

This equipment is to be installed in compliance with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation Manual of the U.S. Food and Drug Administration.

This equipment is manufactured to use the type of gas specified on the rating plate attached to the door. Connect equipment stamped "NAT" only to natural gas and that stamped "PRO" only to LP (Propane) gas.

Installation shall be made with a gas connector that complies with national and local codes.

Quick disconnect devices, if used, shall likewise comply with national and local codes.

DANGER

The fryer MUST be connected to the gas supply specified on the rating and serial number

plate located on the back of the fryer door.

DANGER

If gas odors are detected, the gas supply MUST be shut off at the main shut-off valve. The

local gas company or FASC should be contacted immediately to rectify the problem.

A.The gas supply (service) line must be the same size or greater than the fryer inlet line. This fryer is equipped with a 3/4" (22 mm) male inlet. The gas supply line must be sized to accommodate all the gas-fired equipment that may be connected to that gas supply. Consult your contractor, gas company, supplier, or other knowledgeable authorities.

Recommended Gas Supply Line Sizes

Gas Types		Number of Fryers
	1	2 to 3	4 or more (*)
Natural Gas	3/4" (22 mm)	1" (28 mm)	1-1/4" (35 mm)
Propane Gas	1/2" (15 mm)	3/4" (22 mm)	1" (28 mm)

(*) When exceeding 18 feet (6 meters) for a configuration of more than four fryers, it is necessary to provide a 1 1/4" (33 mm) rigid gas connection.

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