Table
Topic | Underwriters Laboratory | National Fuel Gas Code | ||
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Grease Extractor | ANSI/UL | ANSI/NFPA | ||
Ventilation Hood | ANSI/UL | ANSI/NFPA | ||
Filter Unit | ANSI/UL | ANSI/NFPA | ||
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Types of Fire Extingushers |
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and Detection Equipment |
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CO2 | ANSI/UL | ANSI/NFPA | ||
Dry Chemical | ANSI/UL | ANSI/NFPA | ||
Water | ANSI/UL | ANSI/NFPA | ||
Foam |
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| ANSI/NFPA | |
Sprinklers | ANSI/UL | ANSI/NFPA | ||
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| ANSI/NFPA | |
Smoke Detectors | ANSI/UL | ANSI/FPA | ||
Fire Detection Thermostats | ANSI/UL | ANSI/FPA | ||
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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.
