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L20-206 Rev 2 (07/02)
Table 1-2 Ventilation and Fire Safety References
TOPIC UNDERWRITERS LABORATORY NATIONAL FUEL GAS
DOCUMENT CODE DOCUMENT
EXHAUST HOODS ANSI/UL 710 ANSI/NFPA 96
POWER VENTILATORS ANSI/UL 705 ANSI/NFPA 96
FILTER UNIT ANSI/UL 586 ANSI/NFPA 96
ANSI/UL 900
TYPES OF FIRE EXTINGUISHERS
AND DETECTION EQUIPMENT
CO
2
ANSI/UL 154 ANSI/NFPA 12
DRY CHEMICAL ANSI/UL 299 ANSI/NFPA 17
WATER ANSI/UL 626 ANSI/NFPA 13
FOAM ANSI/UL 8 ANSI/NFPA 11
SPRINKLERS ANSI/UL 199 ANSI/NFPA 13
SMOKE DETECTORS ANSI/UL 268 ANSI/NFPA 72
FIRE DETECTION THERMOSTATS ANSI/UL 521 ANSI/NFPA
Gas pressure check
Gas pressure should be measured at the burner manifold and should match the pressure requirement
VENTILATION AND FIRE SAFETY SYSTEMS
Your new fryer must have proper ventilation to function safely and properly. Exhaust gas temperatures can reach as
high as 1000°F. Therefore, it is very important to install a fire safety system. Your ventilation system should be designed
to allow for easy cleaning. Frequent cleaning of the ventilation system and the fryer will reduce the chances of fire. Table
1-2 provides a list of reference documents that provide guidance on ventilation and fire safety systems. This table is
not necessarily complete. Additional information can be obtained from CSA International, 8501 East Pleasant Valley Road,
Cleveland, OH 44131.
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 down draft at the fryer's flue
opening. Down drafts will not allow the fryer to exhaust properly and will cause
overheating which may cause permanent damage. Damage caused by down drafts 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 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.
ENGLISH
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