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Air Supply & Ventilation
The area around the appliance must be kept clear to avoid any obstruction to the flow of
combustion and ventilation air as well as for ease of maintenance and service. Under no conditions is
the interior of the fryer's cabinet to be used for storage!
Means must be provided for any commercial, heavy -duty cooking appliance to exhaust
combustion waste products to the outside of the building. It is essential that a Deep Fat Fryer be set
under a powered exhaust hood or that an exhaust fan be provided in the wall above the unit, as
exhaust gas temperatures are in the vicinity of 1400 degrees. These temperatures, in addition to the
open tank of hot oil, make the storage of anything on shelving behind or over the fryer unsafe. Filters
and drip troughs should be part of any industrial hood, but consult local codes before constructing
and installing a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight
vacuum in the room and/or cause air drafts, either of which can interfere with pilot or burner
performance and be hard to diagnose. Air movement should be checked during installation; if
pilot/burner outage problems persist, make-up air openings or baffles nay have to be provided in the
room.
Gas Connection
NOTE: The gas supply (service) line must be the same size or greater than the inlet line of the
appliance. "Cuisine" Deep Fat Fryers use a 1-1/4" NPT (Sch40) inlet. Sealant on all
pipe joints must be resistive to LP gas.
Manual Shut-off Valve
This installer-supplied valve must be installed in the gas service line ahead of the appliance and
regulator in the gas stream and in a position where it can be reached quickly in the event of an
emergency.
Pressure Regulator
All heavy -duty, conmercial cooking equipment must nave a pressure regulator on the incoming
service line for safe and efficient operation, since
Form CU-DFF 08/84
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