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The appliance area must be kept free and clear of combustible material at all times.
Do not block the area around the base or under the fryers.
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster Dean Service Hot-
line at 1-800-551-8633.
One of the most important considerations of efficient fryer operation is ventilation. Make sure the
fryer is installed so that products of combustion are removed efficiently, and that the kitchen
ventilation system does not produce drafts that interfere with burner operation.
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, as exhaust gas temperatures are
approximately 650°F (343°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.
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. The fryer flue opening must not be placed close to the intake of the
exhaust fan, and the fryer must never have its flue extended in a "chimney" fashion. An extended
flue will change the combustion characteristics of the fryer, causing longer recovery time. It also
frequently causes delayed ignition. To provide the airflow necessary for good combustion and
burner operation, the areas surrounding the fryer front, sides, and rear must be kept clear and
unobstructed.
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.
Fryers must be installed in an area with an adequate air supply and adequate ventilation. Adequate
distances must be maintained from the flue outlet of the fryer to the lower edge of the ventilation
filter bank. Filters should be installed at an angle of 45º. Place a drip tray beneath the lowest edge
of the filter. For U.S. installation, NFPA standard No. 96 states, "A minimum distance of 18 in. (450
mm) should be maintained between the flue outlet and the lower edge of the grease filter."
Frymaster recommends that the minimum distance be 24 in. (600 mm) from the flue outlet to the bottom
edge of the filter when the appliance consumes more than 120,000 BTU per hour.
For installations in the United States, information on construction and installation of ventilating
hoods can be found in the NFPA standard cited above. When installing any type of fryer, Standard
No. 96 of the National Fire Protection Association must be followed implicitly.
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