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2-5. VENTILATION OF FRYER
2-6. GAS SUPPLY
2-7. GAS PIPING
2-6
The fryer should be located with provision for venting into
adequate exhaust hood or ventilation system. This is essential
to permit efficient removal of the flue gases and frying odors.
Special precaution must be taken in designing an exhaust
canopy to avoid interference with the operation of the fryer.
Make certain the exhaust hood is designed high enough to
allow for proper opening of the fryer lid. We recommend you
consult a local ventilation or heating company to help in
designing an adequate system.
Ventilation must conform to local, state, and national codes.
Consult your local fire department or building authorities.
The gas fryer is factory available for either natural or propane
gas. Check the data plate on the right side panel of the cabinet
to determine the proper gas supply requirements. The minimum
supply for natural gas is 7 inches water column (1.7 kPa) and,
10 inches water column (2.49 kPa) for propane.
Do not attempt to use any gas other than that specified
on the data plate. Incorrect gas supply could cause a
fire or explosion resulting in severe injuries and/or
property damage.
Please refer below for the recommended hookup of the
fryer to main gas line supply.
To avoid possible serious personal injury:
• Installation must conform with local, state, and
national codes, and be in accordance with Canadian
Gas Authority Standard CSA B149-& 2,Installation
Codes - Gas Burning Appliances and in accordance
with Australian Gas Association current edition of
AS5601 Gas Installations.
• The fryer and its manual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 1/2 psig (3.45 kPa)
(34.5 mbar).
Model 691
408
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